A98.5
VIBE CAFE AND WINE BAR
1315 EAST BV, SUITE 110, Charlotte, NC 28203
Restaurant · NC permit/State ID 20600110524
Latest gradeA (98.5)
Last inspectedAug 6, 2026
Inspections on record9
On record sinceNov 17, 2022
Score history
Nov 17, 2022Higher is betterAug 6, 2026
Inspections & violations
Aug 6, 2026 A 98.5 · 4 violations
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed potatoes cooling in prep unit. CDI. PIC removed to the cooler. Also observed veggies cooling in RI in tightly covered container. CDI. PIC removed the cover.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair cover.
#43 · In-use utensils: properly stored −0.5
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handles touching ice in ice machine.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items commingled with customer items.
Feb 4, 2026 A 95.5 · 4 violations
Inspector comments: PIC mentioned to EHS that a change of ownership may be happening in the near future. EHS reminded PICs to contact MCPH at 980-314-1620 for a service request when change of ownership happens. EHS also observed facility has added one new standing reach-in cooler and one new standing reach-in freezer to the facility. Per permit conditions: Plans and specifications must be submitted for review and approval before any equipment is added or removed and /or remodeling of any part of the FOOD ESTABLISHMENT premises. EHS confirmed newly added cold holding equipment were in good working order during today's visit. PIC also showed EHS a digital copy of their new menu that will launch soon, and EHS confirmed no change of risk category. Facility not planning on utilizing any specialized processes for the new menu.
Facility has made great improvement under new kitchen manager, Chris.
#10 · Handwashing sinks supplied & accessible
Corrected during inspectionRepeat violation
6-301.14 Post a handwash sign at each handsink.
Observed two handsinks inside the kitchen area missing handwashing signs. Observed handsink inside women's restroom missing handwashing sign.
CDI: FOH employee created handwashing signs and posted at the handsinks.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points today since not an egregious risk.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed a bowl of egg whites stored on a shelf above multiple cartons and jugs of milk, stored inside make table 1.
CDI: Storage order was corrected to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed a cut tomato stored inside a pan at the make table that bore no date. PIC stated he cut this yesterday.
CDI: PIC created date label with yesterday's date.
Observed opened jug of milk stored inside the lowboy of the make table 1 that bore no date. Food employee stated she opened this yesterday.
CDI: PIC created date label with yesterday's date.
Observed opened container of mascarpone stored inside RIC 2 that bore no date. PIC was unsure of when this was opened.
CDI: PIC voluntarily discarded product.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed the 2-door glass reach-in cooler out of order.
PIC stated that they have contacted a technician and is awaiting for the tech's on-site visit to check on the unit. No food was stored inside the unit.
Oct 13, 2025 A 90 · 10 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection.
Ensure there is a CFPM at the facility during all hours of operation.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no employee health policy present at the facility, and food employees unable to answer questions directly related to foodborne illnesses.
EHS provided PIC with updated Employee Health Policy which includes restriction and exclusion flow chart.
VERIFICATION REQUIRED within 10 days to ensure all employees have been trained on employee health policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#5 · Procedures for responding to vomiting & diarrheal events −0.5
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written procedures for employees to follow for cleanup of vomit or diarrheal events.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
Observed front handsink behind the register missing handwashing sign.
CDI: EHS provided handwashing signs and employee posted the sign right away.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed a pan of pooled raw eggs stored above commercially made mayo, inside the standing reach-in cooler. Observed an opened package of raw bacon stored inside a cambro also containing a package of RTE canadian bacon.
CDI: Food employee corrected storage order to prevent contamination.
EHS provided PIC with handout of storage order to use as a visual aid to help employees follow storage order.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items stored inside the standing reach-in cooler above 41F (see temp chart). EHS observed ambient air temp of the cold holding unit was temping at 44F. Food employees stated that this is a brand new equipment that they received a week and a half ago.
EHS spoke with operator via phone and operator stated he will contact the repairman to check on the unit.
Observed opened container of half and half cold holding above 41F, stored inside the lowboy cooler of the coffee station. Food employee stated that they had not used it this morning or taken it out of refrigeration.
Food employee voluntarily discarded all TCS food items holding above 41F.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
REPEAT VIOLATION.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed plastic container of cut tomatoes that bore no date, stored inside the 2-door lowboy cooler. Observed pan of grilled chicken chunks, a pan of deli ham, and a pan of hard-boiled eggs that bore no date, stored inside the standing reach-in cooler.
CDI: Food employee created date labels for all above mentioned items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use.
Observed halved avocados that had stickers still intact on the skin, stored commingled with cut tomatoes.
Ensure avocado stickers are removed prior to washing before use.
#49 · Non-food contact surfaces clean
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed interior microwave was soiled with food residue.
Increase cleaning frequency.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points since different equipment was observed.
#55 · Physical facilities installed, maintained & clean
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed a pile of out of order paper towel dispensers and soap dispensers stored underneath a prep sink. Food employee stated that they were the old ones and don't need them anymore.
Remove any items no longer necessary for operations at the facility.
Jun 13, 2025 B 85 · 17 violations
Inspector comments: Facility has added equipment: hood, pizza oven, fryer, flat top grill. This equipment has not been approved by fire dept or the health department for use. Discontinue use until approved.
Facility has added cooking and cooling of: noodles, pork, beef, onions. Facility is not approved to cook and cool any of these items with current cooling equipment availability. Additionally the pork and beef were sous vide and held in ROP, neither process has been approved, these are specialized process that require approval. Discontinue all items as batch cooking and cooling in prohibited per permit parameters.
Facility has been ROP fish, discontinue immediately, raw fish may never be ROP at facility. Any commercially ROP fish that comes in, must come in frozen. When frozen ROP fish is removed from freezer for thawing process, package must be cut open and fish removed from ROP environment immediately.
Due to failure of 2/3 cooling units in prep area, facility is reducing menu to offer minimal items: crepes, sandwiches, only items that can be held in prep unit. Until repairs have been made and all RIC are holding ambient and TCS foods 41F and below, menu must remain limited or further permit action will be taken.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed multiple Priority items: cooling, cold holding, date marking, and correct sanitization in dish machine. VR required
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC without CFPM certification. Repeat
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sink in prep area with charcoal. CDI charcoal removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one prep hand sinks with no paper towels or other approved methods. CDI PIC replaced paper towels at hand sink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a garbage can in front of one hand sink and boxes in front of another sink blocking access. CDI items moved.
#15 · Food separated & protected −3
Repeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above dairy. Observed raw turkey over cucumbers. Order switched. Repeat. Second inspection with all new crew and manager, next inspection if storage order persists, a RCP will be implemented. VR
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing 0 ppm chlorine sanitizer. Three comp sink is full of boxes. Three comp sink was emptied and one bay filled with 200 ppm chlorine and water. VR required
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabF
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed ROP/sous vide pork in RIC prepared yesterday holding above 41F. Items did not cool properly. CDI Items voluntarily discarded and PIC instructed to stop using ROP/sous vide as a cooking method.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items throughout three cold holding units holding above 41F. Two units holding ambient above 41f. Front RIC for drinks and milks was holding 39F. All TCS items holding above 41F were voluntarily discarded. PIC dropped thermostat down on front cooler and moved any non TCS item away from fan air. Will place milk items in front of fans for good circulation. VR Repeat
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 items, sliced ham and cooked chicken wings with no date marks, opened days prior. CDI chicken wings were date marked and ham was voluntarily discarded. Kept at 1/2 points due to improvement. Repeat
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed facility sous vide cooking pork and beef in ROP without approval or date and time marking. Items voluntarily discarded. VR
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS food that was sous vide and ROP yesterday was still in cooling process today, holding above 41F. CDI Items voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fry oil and box of jarred items stored on floor. Store at least 6 inches or above. Repeat
#43 · In-use utensils: properly stored
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handles touching ice in ice machine.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed coffee filters stored in box directly on floor. Keep at least 6 inches above floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI food dehydrator stored on premises. PIC states it is used for fruit for bar. Equipment must be ANSI or equivalent. Remove from premises.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed top of dish machine, some shelving, bottom of RIF with debris. Clean wit more frequency
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Low pressure on cold water at one of the hand sinks in back prep area. Repair.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a lot of empty boxes stored all over prep area, blocking three comp sink for use, on floor. Remove from premises.
Dec 3, 2024 A 93 · 5 violations
Inspector comments: Purchasing salmon from Restaurant Depot with individually wrapped salmon that are farm raised. Manufacture guarantee.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC without CFPM certification. Repeat
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored above ready to eat foods in RIC. CDI PIC switched order. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomato, raw tuna, and raw salmon holding above 41F. CDI PIC voluntarily discarded cut tomato and salmon. Believe holding temp on raw fish is due to RIC being overfilled. Other items in RIC were holding 41F and below. Discussed taking items out that do not require cold holding to allow for air flow. Great improvement from last inspection. No escalation in points. Repeat.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pizza sauce, cream cheese, tomatoes with no date marks. CDI PIC date marked items. Repeat.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed milk with date mark of 11/25. CDI PIC voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of beans sitting directly on floor. All food needs to be stored 6 inches above floor.
Mar 13, 2024 A 93.5 · 8 violations
Inspector comments: Observed cooking and cooling potatoes. Per permit, facility is only allowed to cook and cool pasta and boiled eggs. Potatoes are not authorized for cooking and cooling as a category 2. To increase cooking and cooling, facility would need a walk in cooler or blast cooler and a change in facility category. These changes would have to be approved by EHS prior to implementation.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC without CFPM certification. Repeat
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sink in front with coffee grinds. CDI PIC educated employee to not use hand sink for other purposes.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed all hand sinks with no paper towels or other approved methods. CDI PIC replaced paper towels at each hand sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at 2 hand sinks. CDI PIC replaced hand soap.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over ready to eat items in RIC. CDI PIC rearranged order. Repeat
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with sticker residue stacked clean so that the sticker residue is touching the inside, food contact surface of next container. CDI Placed all items in dish are for rewash.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavily soiled microwave. Ensure microwave is cleaned at least once a day. Repeat
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items throughout all three back RIC holding above 41F. PIC stated they had just finished cleaning the inside of all of the units the hour prior. Double door low boy RIC immediately recovered. Prep top recovered and ambient was holding 41F and below. Tall single door RIC remained holding above 41F. Moved all items from tall RIC to two functioning RICs. All other items in RIC that are functioning began to rapidly cool. VR required.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk with no date marks. CDI PIC date marked items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom shelf of RIF. More frequent cleaning is required.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several places throughout RIC and RIF of personal food stored next to and around food for service. Large raw beef in freezer PIC stated was personal. Permit does not allow for cooking of raw proteins except for boiling eggs. Items must be removed from facility.
Oct 20, 2023 A 97.5 · 9 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC without CFPM certification.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee vape and snacks on plates stored over food and single-use items.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over cut lettuce in reachin. CDI-PIC corrected storage order.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. Increase cleaning frequency/thoroughness.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavily soiled microwave. Ensure microwave is cleaned at least once a day.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk that was opened yesterday and spring mix that was opened on Sunday without date marks. CDI-PIC added correct dates to both RTE TCS foods.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large sliding doors ajar, open to the exterior elements. Air curtain was not in use. When large sliding doors are open, make use of air curtain to protect perimeter.
#42 · Washing fruits & vegetables
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed tomatoes in prep top cooler with produce stickers still attached. Thoroughly wash produce prior to use and remove stickers in wash process.
#43 · In-use utensils: properly stored
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in 74F water at crepe station. EHS discussed alternative utensil storage with PIC.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use cups stored outside of protective sleeve and without any alternative means of protection at water station.
Apr 26, 2023 A 96 · 6 violations
#2 · Certified Food Protection Manager
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. No point deduction due to being within 180 day grace period since transitional permit issued.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink nearest entry to kitchen lacking soap. - CDI - PIC provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - REPEAT - Observed both handsinks in kitchen lacking paper towels. - CDI - PIC provided paper towels.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer of 0ppm at dish machine while being actively used to wash dishes. - CDI - PIC primed sanitizer. Observed correct chlorine sanitizer concentration of 100ppm after multiple runs. Ensure sanitizer concentration is checked frequently.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed multiple TCS items holding above 41F in flip top unit (see temperature chart). - CDI - PIC voluntarily discarded all TCS items held in unit longer than 4 hours. PIC relocated all other TCS items. PIC lowered temperature of unit; observed ambient temperature drop below 41F before end of inspection. - NOTE: No point escalation due to improvement noted in cold holding. Full point deduction will occur at next inspection if cold holding issues persist.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - REPEAT - Observed feta cheese mixture dated 4/18 and dolmades dated 4/13 in lowboy unit. - CDI - PIC voluntarily discarded both items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed folding door/window that represents an exterior wall to facility open upon arrival. If folding door is to left open, protection against entry of insects and rodents must be provided. Examples of types of protection against entry of insects and rodents include mesh screens, air curtains, or fly fans. - CDI - PIC closed folding door and stated fly fan will be used in the future.
Nov 17, 2022 A 97.5 · 7 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee eating on prep table in kitchen. Do not eat on food contact surfaces.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed handsink in kitchen area lacking paper towels. - CDI - PIC stocked paper towels.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed multiple TCS items holding above 41F in multiple refrigeration units (see temperature chart). - CDI - PIC voluntarily discarded items that had been in the units for more than 4 hours. PIC relocated items that had been in units less than 4 hours. Observed ambient temperature of lowboy and reach-in cooler begin to decrease once items were removed. Units are too full and not allowing proper air flow.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed shuba dated 11/17, but chef stated it was prepared a couple days ago. - CDI - PIC voluntarily discarded shuba.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed all refrigeration units full and at capacity. Cold holding violations noted due to this. - CDI - Items were relocated. If capacity issues persist, quantity of food may be limited or more refrigeration will be required.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food debris on the inside of multiple refrigeration units. Clean and maintain clean.
#56 · Meets ventilation & lighting requirements; designated areas used
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food mixed in lowboy unit with food for customer service. Designate and label a location for employee food and beverages.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “VIBE CAFE AND WINE BAR” or State ID 20600110524). Inspection type (routine vs. follow-up) is not published in the county's data.