A93

ANOTHER BROKEN EGG CAFE

11324 N COMMUNITY HOUSE RD, Charlotte, NC 28277

Restaurant · NC permit/State ID 20600110006

Latest gradeA (93)

Last inspectedOct 28, 2026

Inspections on record18

On record sinceJan 4, 2021

Score history

Jan 4, 2021Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 93 · 7 violations

Inspector comments: Inspection led by trainee Miriam King.

#1 · PIC Present, demonstrates knowledge, & performs duties

Corrected during inspection

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC in the facility at the time of the inspection. CDI- PIC arrived at the end of the inspection.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food employees with a food protection manager certification on site at the time of the inspection. Ensure a certified food protection manager is on site at all times of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a hand wash sign at each hand sink. Observed no handwashing sign at the hand sink beside the waffle station. CDI- EHS provided a hand washing sign to post.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated during the inspection that food contact surfaces and utensils are cleaned/ sanitized at the end of every shift and indicated that the shift ends every 8 hours. Facility opens at 7 AM. PIC stated utensils and food contact surfaces have not been w/r/s since opening. EHS educated PIC on proper cleaning frequency for food contact surfaces. CDI- PIC removed utensils and food contact surfaces to dish pit to be w/r/s. 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 microwave used to warm biscuits and beignets in need of cleaning. Increase cleaning frequency.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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 sausage in make table without a date, chicken and lobster in lowboy without a date and heavy cream in the walk in cooler without a date. Also observed crawfish in the grill lowboy that exceeded 7 day hold. CDI- Items without date mark were verified with PIC and date mark was added. Crawfish was voluntarily discarded by PIC. 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 .

#51 · Plumbing installed; proper backflow devices −1

Corrected during inspectionRepeat violation

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -Pf Observed backflow preventer at canwash not rated for continuous use with hose and spray nozzle attaches and water on. CDI- Spray nozzle disconnected. REPEAT.

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

Repeat violation

6-303.11 Provide required lighting intensity. Observed broken light fixture in walk in cooler resulting in lighting less than 10ft candles. REPEAT. 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 co-mingled with prepped containers of RTE food. CDI- PIC removed item to designated employee shelf.

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Jun 25, 2026 A 93 · 11 violations

Inspector comments: Due to CDP glitch error unable to mark the following items out on inspection form above: #25 - 3-603.11 - Ensure consumer advisory is provided for all under cooked food items. Facility recently printed new menus. Consumer advisory for smoked salmon Benedict does not clearly indicate that smoked salmon is also an undercooked item in addition to the poached eggs. Recommend to change the disclosure on the menu from “cooked to order” to “items may be served raw or undercooked” to clarify that smoked salmon is a raw product that is not further cooked prior to serving. #49- 4-602.13 - Non -food contact surfaces shall be clean. Observed some general cleaning needed for drawers on cook line and back splash of mixer. #55- 6-201.11 - Floors, walls and ceilings shall be easily cleanable. Observed some grout missing between floor tiles near dish machine. Facility cooks and cools more than 4 items (chicken for chicken salad, ground sausage, spicy sausage and various sauces.). Risk category will be changed from risk 3 to risk 4.

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

Corrected during inspection

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered beverage stored on top of microwave and another beverage stored on counter where food prep occurs. CDI- beverages discarded or relocated.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed box of moldy lemons in reach in cooler. PIC was aware and was waiting to return to vendor for credit. Recommend to keep separate from product in use. CDI- sign placed on lemons to not use/for return.

#15 · Food separated & protected −1.5

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 shell eggs stored in grill drawers above pasteurized liquid eggs. CDI- items relocated. Observed raw shrimp stored over package of deli turkey and pre-cooked sausages in walk in cooler. CDI- items relocated. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed asparagus stored over container of salsa in walk in cooler. CDI- relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves crack raw shell eggs and then move to handle bread for toast without changing gloves. CDI- discussed proper glove changing procedure with employee who then also discarded gloves, washed hands and donned clean gloves.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer with food debris. CDI- placed at dish area to be rewashed. 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 .

#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 breakfast potatoes under heat lamp at100F. CDI- potatoes reheated to above 165F. Recommend to place in steam table to maintain 135F and above or use TPHC. 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

Repeat violation

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 green chilis, sliced ham, goat cheese and several other items in units on line without dates. Observed date marking procedures not being followed for freezing and thawing of foods. Verification required to review overall date marking procedures. 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 andouille sausage, ground sausage, gumbo, corn, ham, lobster, crawfish and other foods in units on line with date labels exceeding 7 days. CDI- all products 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed liquid pasteurized eggs and egg whites next to grill that were being held on time without a time label. CDI- time label added.

#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 working container of powdered sugar and large container of flour unlabeled.

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

4-502.13 Single-use and single-service articles cannot be reused. Observed milk containers in server coolers being reused to store ice tea.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed backflow preventer at canwash not rated for continuous use with hose and spray nozzle attached. CDI- spray nozzle disconnected.

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

6-303.11 Provide required lighting intensity. Observed broken light fixture in walk in cooler resulting in lighting less than 10ft candles.

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Jan 15, 2026 A 96 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee cracking raw eggs and then going to work with RTE foods without proper hand wash. EHS observed same employee working with raw chicken and moving to work with RTE foods without proper hand wash. CDI - Food employee was instructed twice to wash hand prior to working with RTE foods. (2)

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. EHS observed missing hand washing sign by hand sink next to fry station. CDI - EHS provided PIC with hand washing signs to post. (0)

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Corrected during inspection

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed missing asterisk for new seasonal item on separate menu. PIC stated all three menu’s are provided to guests when they are seated. EHS stated that the menu item still requires an asterisk to notify the guest and direct them towards to consumer advisory. CDI - PIC used permanent marker to mark an asterisk next to the menu item on all seasonal menus prior to the end of inspection. (0.5)

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed PIC without proper hair restraint while preparing food on line. EHS advised to don proper hair restraint while working with food. REPEAT. (1)

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloths being stored under grill and not in sanitizer bucket. EHS instructed PIC to store any in use wiping cloths in sanitizer once wet. (0)

#49 · Non-food contact surfaces clean −0.5

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. EHS observed gaskets to reach in units throughout the make line accumulating food debris and residue. Increase cleaning frequency. REPEAT. (0.5)

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed light above three compartment sink in disrepair. EHS observed broken tile by WIC. Repair. (0)

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Jul 25, 2025 A 94.5 · details not yet loaded