A99

CAROLINA FAMILY RESTAURANT

4600 WILKINSON BV, Charlotte, NC 28208

Restaurant · NC permit/State ID 2060010803

Latest gradeA (99)

Last inspectedOct 9, 2026

Inspections on record37

On record sinceFeb 28, 2014

Score history

Feb 28, 2014Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 99 · 3 violations

#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 Observed open box of raw sausage patties stored directly over open bags of french fries in RIF. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#43 · In-use utensils: properly stored

Corrected during inspection

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 metal spoons and plastic portioned cups fully submerged in dry ingredients. CDI- PIC removed utensils and will obtain longer serving spoons.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Corrected during inspectionRepeat violation

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a NON-ANSI approved upright RIF in use in the back dry storage room, adjacent to commercial chest freezers. 4-501.11 Maintain equipment in good repair. Observed in-use metal ice scoop pitted and damaged with visible debris. CDI - PIC voluntarily discarded ice scoop

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Jun 12, 2026 A 98 · 4 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic container of blue cheese dressing above 41F in flip top unit. CDI-PIC voluntarily discarded container of blue cheese. PIC called maintenance company to ensure unit is working correctly. Unit needed freon. PIC will switch to metal containers. 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 .

#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 large plastic container of cooked vegetable soup in stand in cooler in cooling process..Inititae temperature was observed at 64F. 1 hour later temperature was observed at 62F. Cooling rate 0.03 does not meet .12 rate. CDI - PIC portioned cooling vegetable soup into small metal pan. Cooling rate increased to .36 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspectionRepeat violation

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items and foods stored on top of ice machine. CDI - PIC removed all items from above ice machine.

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Dec 9, 2025 A 97.5 · 5 violations

Inspector comments: EHS observed sanitizer bucket containing wiping cloths used to clean tables stored in employee bathroom. EHS recommended PIC relocate item due to high risk of contamination

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in double door RIC marinated raw chicken stored directly on top of raw beef tips. CDI - PIC rearranged containers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked potatoes in double door RIC#2 plate of raw beef patties making contact with container of cooked potatoes. To prevent contamination PIC moved raw beef patties to other side of RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition

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 one open carton of pasteurized liquid egg white in RIC without any form of date marking. CDI - PIC stated the one carton was opened yesterday. EHS allowed PIC to date mark open carton. 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 .

#38 · Insects & rodents not present; no unauthorized animals

Corrected during inspection

6-202.13 Properly locate mechanical insect control devices. Observed insect device stored among and spices no live or dead insects were observed. CDI - PIC insect device was removed.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved upright RIF in use in the back dry storage room, adjacent to commercial chest freezers. 4-501.11 Maintain equipment in good repair. Observed metal screw sticking out of flip top unit on both sides with rust build up. 4-501.11 Maintain equipment in good repair. Observed metal colander with dents and compromised service. CDI - PIC voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed brown cutting boards that's coved and discolored. CDI - PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed metal and pan with black build up.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on top of potatoes in kitchen and other personal items above ice machine. CDI - PIC moved all items to back of house storage.

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Jul 30, 2025 A 99 · 4 violations

Inspector comments: Gave out signage in Spanish.

#43 · In-use utensils: properly stored

Corrected during inspection

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 metal spoons and plastic portioned cups fully submerged in dry ingredients for example, black pepper, powder garlic, powder cinnamon. CDI- PIC removed utensils and will obtain longer serving spoons.

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed column of plastic food containers on prep table wet stacked. CDI - PIC stacked food containers in a self draining position.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

#55 · Physical facilities installed, maintained & clean

Corrected during inspection

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed some baseboards pulling away from the wall. Overall, the facility is clean and maintained well.

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Mar 4, 2025 A 97 · 7 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a chemical spray bottle that is used to clean countertops and food contact surfaces of equipment with the sanitizer solution at <50ppm. CDI - Sanitizer solution for spray bottle remade and restested at 100ppm. 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

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

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 a covered, deep bucket of shredded lettuce and carrots stored in the WIC. Product was observed at 56F at 8:55am and 56F again at 9:25am. Cooling rate calculation shows the product cooling at a rate of 0 degrees/min. REPEAT. CDI - Cooling method changed. PIC used ice to rapidly cool and removed the covered lid. Temperature was observed at 37F at 10:05am. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of bottled apple juice stored directly on the floor, beneath the soda storage racks in the back dry storage room.

#45 · Single-use & single-service articles: properly stored & used −0.5

Repeat violation

4-502.13 Single-use and single-service articles cannot be reused. - Observed the single use egg flats being reused throughout the facility. REPEAT.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved upright RIF in use in the back dry storage room, adjacent the chest freezers. REPEAT.

#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 the exterior surfaces of the 2 door RIC/RIF adjacent the steam table and the tabletop oven to be covered in an accumulation of grime/food debris.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed ceiling tiles missing in the back dry storage room, above the upright RIF. PIC stated they had a leak and are actively trying to repair it. REPEAT.

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Dec 6, 2024 A 95.5 · 8 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages stored over prep area.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken stored over RTE food in tall refrigerator in storage room behind sliding door. Observed raw beef stored in contact with containers of raw chicken. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures

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 potato cooling at 106 degrees F at 10:32 and at 2nd cooling temperature was as t 100 degrees F at 11:07 inside flip to prep refrigerator. Cooling calculation indicated method not effective to reach cooling parameters. CDI, potato transferred to shallow uncovered containers to rapidly cool. 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 −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed livermush and cheese overstocked in prep unit and above 41 degrees F. See temperature observation chart. CDI, items recently placed in unit per PIC and relocated to rapidly cool. 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

#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 potato cooling at 106 degrees F at 10:32 and at 2nd cooling temperature was as t 100 degrees F at 11:07 inside flip to prep refrigerator. Cooling calculation indicated method not effective to reach cooling parameters. Observed baked potato cooling in deep container. CDI, potato transferred to shallow uncovered containers to rapidly cool. 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 .

#45 · Single-use & single-service articles: properly stored & used

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service cartons for shell eggs re-used and not immediately discarded.

#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 standup non commercial refrigerator in storage room located behind sliding door near employee restroom and behind locked door near restroom.

#55 · Physical facilities installed, maintained & clean −0.5

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed storage room behind sliding door near employee restroom with ceiling tiles missing and stained ceiling tiles.

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Oct 28, 2024 A 98 · 3 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle bowl of raw egg to prep with raw egg on edge of bowl and then proceed to handle RTE toast. CDI, employee removed gloves and washed hands.

#19 · Proper reheating procedures for hot holding

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed onion reheated to 153 on initial reheat. CDI, 2nd reheat reached 173 degrees F.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed a couple soiled towels on prep areas.

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Jun 10, 2024 A 98.5 · 4 violations

Inspector comments: EHS observed sanitizer bucket containing wiping cloths used to clean tables stored in employee bathroom. EHS recommended PIC relocate item due to high risk of contamination.

#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 pooled eggs stored over hash browns in prep unit. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed container of raw marinated chicken stored over raw beef. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice HH at 131F. -CDI- PIC reheated item to 167F. -0- 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control

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 items prepared today cooling with lids/protective coverings and at a slow rate. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids/removed coverings. -0- 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 .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed items in prep unit with no labels. -0-

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Dec 11, 2023 A 99.5 · 3 violations

#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 Observed raw marinated beef above cut potatoes in front reach in cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 cut liver mush not date marked. CDI PIC dated liver mush. 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Corrected during inspection

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility reusing open can of corn beef hash. CDI EHS educated PIC and she transferred to a container.

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Aug 29, 2023 A 98 · 3 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook cracking eggs and returning to cooking on grill without washing his hands and changing gloves. PIC stated that he normally only does eggs but they are understaffed today. CDI PIC had cook wash his hands and put on clean gloves

#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 Observed several TCS foods in the reach in cooler in the back kitchen above 41F. Ambient air was at 46F. CDI PIC moved TCS foods that were put in this morning to the WIC and she voluntarily discarded all other TCS foods that were above 41F. See temperature chart. PIC called maintenance during inspection today. Observed salad in prep top at 44F. PIC stated it was prepared about an hour ago. CDI PIC put salad on ice in WIC to cool down. 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-502.11(A) Maintain utensils in good repair. Observed back kitchen reach in cooler not operating properly. TCS foods above 41F. PIC will not put TCS foods in reach in until repaired. Maintenance actively working on unit during inspection.

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Jun 20, 2023 A 97.5 · 8 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burgers set on top of egg crates (there was a barrier between them). Moved to bottom shelf. Observed raw beef in freezer (unboxed) stored above boxed foods. Moved to bottom shelf. Advised even in freezer, proper storage order must be maintained if the raw animal protein box/package is opened.

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions sitting on top of the steam table (not in the well). Staff advised they reheat to order. Today they temped at 109F. They were moved back to the griddle to be reheated to 165F and then they will hot hold on the griddle.

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Person in charge could not locate their TPHC procedures. They had a blank template and it was filled out during the inspection.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

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 Discussed proper cooling of salad in depth as it was observed in a large plastic container with the lid on in the walk-in cooler. It was temping at 65F. The salad was cut/prepped this morning. Previous inspector observed the same violation during last inspection. Lid was removed from the container. Recommended breaking salad down in to a couple metal pans to cool in walk-in uncovered.

#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 multiple boxes of single service napkins, to go carriers, etc stacked on the floor in the side room. Facility does not have the space for dry storage. Advised to move items on to cleanable shelving at least 6 inches off the floor.

#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 some buildup on the handles of scoops. They were pulled to be washed, rinsed, and sanitized. Recommended replacing dish machine racks as they have a lot of buildup.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed toilet in employee rest room out of order. Plumbing needs to be repaired under the parking lot. The plan is in place for July.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed some floor tiles damaged and some baseboards pulling away from the wall. Overall, the facility is clean and maintained well for its age.

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Feb 21, 2023 A 99 · 4 violations

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed collard greens hot holding at 121 F. Food confirmed that the item was cooked, set out on prep table and then placed into hot holding steam table moments before EHS arrival. All other foods registered > 135 F. CDI - Collard greens re-heated > 165 F. -0- 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.

#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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed home fries cooling in the reach in cooler and salads cooling while covered with lid inside walk-in cooler. PIC stated that home fries and salads were just cut and prepped. CDI - Home fries relocated to reach-in freezer and lids were taken off of containers to allow for rapid cooling. -0.5-

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on knives stored on magnetic wall mount. CDI - Utensils removed to dish pit for W/R/S. -0.5-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed damaged gasket/seals at upright reach-in unit nearest 3-compartment sink. Repairs needed. -0-

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Nov 9, 2022 A 98.5 · 2 violations

#37 · Food properly labeled: original container −1

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of oil above grill that were not labeled.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans

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Aug 8, 2022 A 98.5 · details not yet loaded