A95.5

RED CRAB SEAFOOD RESTAURANT

10224 PERIMETER PY, Charlotte, NC 28216

Restaurant · NC permit/State ID 20600110077

Latest gradeA (95.5)

Last inspectedOct 19, 2026

Inspections on record17

On record sinceMay 17, 2021

Score history

May 17, 2021Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 95.5 · 7 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee take off gloves then proceed to don new gloves for a new food task. CDI: EHS instructed employee to wash hands. Employee removed gloves and washed hands.

#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 catfish being stored above unwashed broccoli. CDI: PIC rearranged storage order for compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 hard boiled eggs being hot held at 105F. PIC stated that the eggs were placed here an hour prior. CDI: PIC reheated eggs to 165F. 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 no dates on RTE items on cook line in fliptop and (crab legs, sausage, cut tomatoes, lettuce, crawfish, mussels). PIC stated that RTE seafood items are thawed and dated in the WIC and then is stocked in fliptop/RI from those containers. PIC stated that tomatoes and lettuce are cut daily and sausage was opened yesterday from package. EHS discussed proper date marking methods for fliptop and RI units. CDI: PIC dated foods to reflect thaw/opened/prep dates of RTE foods. 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 .

#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 crab legs, raw shrimp, raw catfish cooling in WIC from thawing an hour earlier. EHS observed insufficient cooling rate for these items. Items were cooling in large deep covered containers. CDI: PIC moved items to WIF to quickly cool. EHS observed food items cooling quicker by end of inspection. 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

Corrected during inspection

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed thawed raw oysters on the half shell being stored on ice and water in RIC. CDI: PIC drained water and replenished with fresh ice. PIC educated on undrained ice limitations. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of food stored on floor in WIF. CDI: PIC moved items to a shelf.

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

Corrected during inspection

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 box of plastic Togo lids and box of napkins stored on floor in server area. CDI: PIC moved items to a shelf.

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May 7, 2026 A 98 · 3 violations

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

Repeat violation

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed lower shelves of prep tables with corrosion and rust. Repair or replace shelving.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side doors on dumpsters. Keep dumpster doors closed.

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

6-303.11 Provide required lighting intensity. Observed walk-in freezer light not fully coming on. Replace bulb.

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Feb 18, 2026 A 97 · 4 violations

#38 · Insects & rodents not present; no unauthorized animals −1

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to outside in dry storage area without means to prevent insect or rodent entry. PIC advised to keep door shut, install screen, use an air curtain or other effective means.

#39 · Contamination prevented during food preparation, storage & display −1

Repeat violation

-REPEAT- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk-in freezer. PIC moved items to shelves.

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

4-501.11 Maintain equipment in good repair. Observed lower shelves of prep tables with corrosion and rust. Repair or replace shelving.

#49 · Non-food contact surfaces clean −0.5

-REPEAT- 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 dust buildup on vents over back fryer station. Facility has service to clean vents quarterly. Last service was in January. EHS advised PIC to consider having vents cleaned more often.

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Sep 26, 2025 A 96 · 8 violations

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hardboiled eggs and cooked corn hot holding in water baths at temperatures between 112F and 126F. CDI - Items were reheated to 160F and above in water. PIC has been advised to hot hold TCS foods at 135F or above. -REPEAT- -1.5 points- 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 .

#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 tartar sauce being held in ice bath with a temperature of 46F. CDI - More ice was added to ice bath to reduce temperature to 41F or less. PIC has been advised to cold hold TCS foods at 41F or less. -0 points- 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspectionRepeat violation

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw shrimp thawing in water that wasn't running constantly. CDI - Raw shrimp was moved to walk in cooler to continue thawing under refrigeration. -REPEAT- -0.5 points-

#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 unlabeled containers of spices and cooking ingredients at prep line. -0 points-

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. Control insects to prevent infestation. -REPEAT- -1 point-

#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 frozen food stored on floor in freezer. Observed bucket of sugar stored on floor in dry storage area. -0 points-

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

Repeat violation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used in food prep areas on shelving and on non-food contact surfaces of cooking equipment throughout facility. Discard cardboard and/or replace with material that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point-

#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 abundance of dust on hood system vents in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

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Jun 30, 2025 A 96 · 7 violations

#17 · Proper disposition of returned, previously served, reconditioned & unsafe food −1

Corrected during inspection

3-701.11(D) Food that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. -P. Observed hair on spoon used in marinara stored on tray holding sauces. CDI- PIC voluntarily discarded item.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large plastic pan containing fried chicken, large plastic pan containing crab cakes temping above 41F after cooling overnight. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 boiled eggs being held in kettle under 135F. PIC stated that eggs are cooked, cooled, and held before being reheated to be served to customers. CDI- EHS discussed proper reheating procedures, PIC removed item to be reheated properly due to being within 2 hours. 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 −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 fried wings and crab cakes fail to cool through parameters overnight. CDI- see item #20. Observed cooked crab legs being cooled in flip top unit on cookline temping above 41F. CDI- PIC removed item to WIC due to being within time parameters. Observed raw shrimp and raw chicken cooling at a rate below .12F/min in WIC after an hour. CDI- PIC removed items from deep densely packed tightly cover containers to cool on sheet pans.*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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp and mussels being thaw submerged in water without water constantly running. CDI- EHS discussed approved thawing methods with PIC, PIC adjusted thawing method.

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

6-202.13 Properly locate mechanical insect control devices. Observed fly glue trap located above clean dish transport and storage area. EHS discussed area for item to be relocated to prevent potential contamination. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no air curtain or mesh screen being utilized while doors were maintained open during food delivery. EHS discussed protection of outer openings with PIC. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed gaskets of 2D standing RIF torn, in disrepair. Repair or replace. *REPEAT* 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed soiled cardboard and aluminum foil being used throughout facility on lower shelves of prep tables and on the legs of equipment near cookline. Increase frequency in which items are changed, replaced, and cleaned.

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Feb 12, 2025 A 97.5 · 5 violations

#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 1 tray of raw eggs stored on top of box of raw vegetables. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables/fruit. CDI - PIC moved raw eggs to low shelf. 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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some buildup in ice machine. Clean more frequently. 0 pts.

#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 Large tub of boiled eggs measured 83F in walk-in cooler. PIC stated it began cooling at 1:30PM. Use shallow pans or ice bath to cool large batches of TCS foods. CDI - Employees added ice to tub and the boiled eggs measured 69F after 20 minutes. 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 .

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of bus tubs, pans and containers stacked while still wet and were stored on clean utensils shelf. Allow utensils to adequately air dry before stacking. REPEAT

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

4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn. Replace torn gasket. 0 pts.

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Oct 15, 2024 A 97 · 6 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 chicken stored above cooked chicken wings and fried chicken. *CDI - PIC placed raw chicken below and discarded cooked chicken items due to not making cold holding parameters. 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 inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 metal pans with food debris build up. *CDI - PIC placed items in dish wash area to be washed, rinsed and sanitized. 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 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked chicken wings and fried chicken above 41F in flip top lowboy, PIC stated items were left out during lunch rush. EHS waited for items to cool, however, items had no change in temperature after 30 minutes. *CDI - PIC voluntarily discarded items. EHS took ambient temperature reading of unit at 41F. NOTE: Points deducted remain the same due to severity and improvement from previous inspection. 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

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 - Crab Cakes prepared yesterday without date mark. *CDI - PIC placed date label on item. NOTE: No points deducted due to severity, not much left of product, wouldn't have lasted till end of day. 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 .

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Multiple metal containers wet stacked stored clean above prep sinks. *CDI - PIC pyramid stacked dishes so that they may properly air dry.

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

Corrected during inspection

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 - Boxes of Single service plates and cups stored on floor in dry storage area. *CDI - PIC placed items onto crates raising items at least 6 inches above the floor. PIC stated truck dropped off items this morning.

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Jun 20, 2024 A 98.5 · 3 violations

#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 various TCS foods being held above 41F in both make table on line. Foods above 41F in flip top portion of left make table and on left top portion of right make table. Other TCS foods in unit within temperature parameters. See temperature chart for details. CDI: PIC voluntarily discarded product.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door reach-in freezer. Observed light burned out in back vent hood.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food waste on floor under cook line. Observed food splash behind white deep freezer at sauce cooler.

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Dec 12, 2023 A 92 · 12 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility with outdated employee health signed documents, do not have big 6 illnesses. CDI- EHS provided copy of new employee health policy during inspection, suggest having employees sign and put into employee handbooks. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 1x handsink with rag in basin, observed 1x handsink with pot in basin. CDI- objects moved, EHS discussed only using handwashing sink for handwashing purposes.

#14 · Required records available: shellstock tags, parasite destruction −1

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility keeping shellstock tags for raw oysters, not keeping tag with batch of shellstock and recording date when opened- not recording date when last shellstock from container is used. EHS discussed importance in maintaining these records for traceability in potential illness outbreaks. EHS will check back with facility by 12/22 to ensure facility is writing date when last shellstock from container is used.

#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 cartons of raw eggs stored on top of containers of butter near cook line. CDI- eggs moved to cooler bottom shelf. EHS discussed proper storage order- never placing eggs on top of ready to eat foods. Eggs had just been briefly taken out of cooler according to PIC, ensure eggs are refrigerated and stored to avoid contamination. REPEAT. 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 large batch of cooked pasta in large plastic bus tub holding around 85-90F, see temp chart. Observed small batch of pasta cooling inside of reach in unit, see temp chart. Through discussion with PIC, pasta was just cooked around 1pm and is typically cooled with ice. PIC believes this batch was too large, did not use enough ice and did not properly stir product to cool pasta. CDI- large batch of product voluntarily discarded during inspection, smaller batch moved to walk in cooler to finish cooling. 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 .

#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 boiled eggs holding below 135F during inspection, see temp chart. EHS found that boiled eggs are stored in residential grade “crock pot” with no lid, kept on warm setting, likely causing issue with holding temperatures. PIC stated these products have been holding in this area since about 1pm. PIC stated she would like to use TPHC for this product moving forward, product placed on TPHC during inspection. CDI- temporary TPHC utilized for this product, 1-5pm time stamp placed on product, EHS confirmed that product discarded by 5pm. During inspection wrap up, EHS discussed hot holding of boiled eggs with PIC and procedure for cooking/cooling/hot holding eggs. PIC determined she will keep eggs at 135F or above rather than using TPHC after discussion. 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 1x container of cooked chicken wings with no label. PIC stated that this product typically is not carried over into next day of service, EHS explained that any product left over at end of night that is rolling into next day should be properly date labeled. CDI- yesterdays date placed on product during inspection. Note: only product with no date label, facility uses day dots. 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 .

#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 batch of cooked pasta that had not properly cooled within 2 hours, stored in large plastic bus tub with plastic wrap secured on top. Observed small batch of cooked pasta cooling inside reach in unit. CDI- product voluntarily discarded, proper cooling methods discussed with PIC. Do not cool products inside reach in units, use walk in cooler. More active stirring while using ice baths for this product is suggested, do not cover with wrap until cooled to 41F or below. 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 −2

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 several boxes of food on the floor in walk in cooler and in walk in freezer. REPEAT.

#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 rice scoop stored in room temperature water near rice cooker. EHS explained this should be kept dry or in hot water 135F or above.

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic and metal containers wet stacked, must dry before stacking together. REPEAT.

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

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple uncertified freezers in the facility during inspection. Observed multiple residential grade “crock pots” used for hot holding of potato’s, corn and eggs, issues during today’s inspection with hot holding of boiled eggs. REPEAT. 4-501.11 Maintain equipment in good repair. Observed shelving rusted in walk in cooler. Replace. REPEAT.

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Aug 1, 2023 A 95.5 · details not yet loaded