A98

SPARE TIME PINEVILLE

9600 PINEVILLE-MATTHEWS RD, Pineville, NC 28134

Restaurant · NC permit/State ID 20600110160

Latest gradeA (98)

Last inspectedOct 20, 2026

Inspections on record18

On record sinceSep 28, 2021

Score history

Sep 28, 2021Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 98 · 4 violations

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue inside at top of ice machine and log sheet last dated 09/18/26 for ice machine cleaning. EHS spoke to Regional Manager onsite about the need to locate information for required frequency by manufacturer and maintain that required frequency. If ice machine accumulates debris/residue between cleaning, it may be time to replace this unit with one that is cleanable, and operating in good repair. Note: points taken due to pattern of this violation at establishment. Incorrect violation selected at the last inspection is the reason this item is not marked as repeat. (-1.5)

#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 cooked chicken wings in flip-top across from fryers between 42-46F, and sour cream at 43F in expo flip-top. Also observed top layer of portioned raw chicken at bettering station of 46F. CDI- Wings and sour cream rapidly returned to 41F when flip-top lids were shut. PIC rapidly cooled top layer of raw chicken in WIC. (-0)

#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 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 opened container of red pepper hummus in lowboy dated for 10/10/26. No other date marking violations onsite in inspection. CDI- PIC voluntarily discards hummus. (-0)

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

4-501.11 Maintain equipment in good repair. Observed heavily deteriorated dish tubs for loading dishes into the high temp dish machine, with plastic pitting and peeling- no longer able to be cleaned and sanitized. Replace for clean dishes are not recontaminated in ware-washing process. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 5 cuttings boards beneath back of kitchen prep top with severe scoring, no longer cleanable. Replace worn boards. (-0.5)

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Jun 1, 2026 A 97 · 3 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed cook line hand sink without soap. CDI- PIC refills soap. (-0)

#16 · Food-contact surfaces: cleaned & sanitized −3

Repeat violationFollow-up verification required

REPEAT. TEN DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple metal containers stored as clean with visible debris and black residue inside ice machine. Dishes re-w/r/s. A return visit will be made within 10 days to re-assess ice machine. (-3)

#35 · Approved thawing methods used

Corrected during inspection

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed beef roast slacking on prep top. CDI- PIC returns to complete thawing/slacking in WIC. (-0)

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Jan 5, 2026 A 97 · 5 violations

Inspector comments: Inspection led by Isabel Self.

#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 unwashed produce above RTE cheeses in WIC. CDI- PIC rearranges shelves into proper order. (-0)

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

Follow-up verification required

3 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener blade with food debris and ice machine with dark residue inside. PIC will return to verify ice machine before weeks end. (-1.5)

#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 TCS foods in pizza make (shredded cheese, tomato sauce, pepperoni) top above 41F. CDI- PIC explains doors must have been held open during recent prep. Ambient temp of unit was 37F and all foods were dropped back to 41F or below within 30 minutes. EHS advises staff to monitor the equipment and ensure defrost cycle is not allowing the unit temp to high of an increase. (-1.5)

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flys in corner of kitchen near small dish machine. No contamination to foods observed. (-0)

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

4-501.11 Maintain equipment in good repair. Observed torn gasket in lowboy. Replace at earliest opportunity. (-0)

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Oct 7, 2025 A 98.5 · 3 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 spiral pasta at 42F inside lowboy. CDI- Pasta drops to 41F by end of inspection. (-0) 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 .

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

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 several fryer baskets with loose wire. Replace at earliest opportunity. (-0.5)

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Repeat violation

REPEAT. TEN DAY VR. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility dish plate thermometer 8F off from EHS thermometer reading, despite recent battery change. Facility should replace thermometer so it provides accurate readings. EHS will make return visit within 10 days to verify. (-1)

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Jun 12, 2025 A 98 · 3 violations

#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 - One metal container and one cheese grater with dried food debris stored clean, one metal container with sticker residue stored clean 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on the floor in pizza bar area. *CDI - PIC removed bucket from floor placing it onto low near by shelf.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- *Observed - Max/Min thermometer unable to provide accurate reading and powering off while in use due to low batteries. A verification visit will be conducted to verify establishment is in possession of working max/min thermometer to accurately measure the sanitizing temperature of high temp dish machine.

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Feb 5, 2025 A 96.5 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at handwashing sink near low temperature dish machine or behind pizza bar. CDI, towels supplied.

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

Corrected during inspection

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee sending equipment through dish machine to wash, rinse and sanitize but then scrub with soiled brush to remove any remaining debris prior to air drying at clean drain board of 3 compartment sink. CDI, proper washing rinsing and sanitizing procedures reviewed with staff and equipment sent back through ware washing machine to wash, rinse and sanitize. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit fly under 3 compartment sink and on in kitchen.

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

4-903.11 (A) Store cleaned equipment, utensils, linens 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 some container storing clean equipment accumulating debris and soil.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed pressure gauge on dish machine reading 49 psi. 4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Observed rinse temperature gauges and pressure gauges not reading what is required for high temperature sanitizing on data plate. Dish plate simulator reading 161 degrees F but equipment on machine not showing data plate.

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Oct 29, 2024 A 97.5 · 6 violations

#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 - Observed pan of baked beans prepared on Sunday according to PIC not date marked. CDI, baked bean voluntarily discarded. Improvement made since previous inspection. Points not escalated today. 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 .

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

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed burgers on menu cooked to order upon special request according to PIC with full DISCLOSURE and REMINDER statement but item not asterisked on menu. Vr required.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemicals stored over chips near side dish machine. CDI, chemicals relocated for proper storge.

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

Corrected during inspection

3-501.15 Cooling Methods (Pf) - Observed employee place marinara sauce after prep in deep covered container to cool. CDI, covers removed and sauce relocated to shallow uncovered sheet pans to rapidly cool in walk in cooler. EHS suggested other safe cooling methods to effectively cool as alternatives.

#41 · Wiping cloths: properly used & stored −0.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket testing below required concentration of lactic acid.

#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 cell phone stored on prep table.

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May 21, 2024 A 97 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap not provided in 2 handwashing sinks. CDI, soap provided.

#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 is not been labeled, or if the label is incorrect. -P - Observed pizza sauce , al jous not date marked in walk in cooler. Observed some RTE TCS foods with expiration date exceeding 7 days and did not included date of preparation as 1st day. CDI, sauces voluntarily discarded and dates corrected to within 7 days discard. 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 .

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single-service container used as scoop in sauce. Use proper utensil with handle.

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

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

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed some test strips in lactic acid test kit not accurately measuring sanitizer concentrations and appeared to have gotten wet. Vr to ensure effective and accurate test kit provided.

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Nov 21, 2023 A 96.5 · 7 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

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 opened employee water bottle stored on prep line. CDI - PIC removed water bottle.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed large speaker in hand sink by dish machine. CDI - PIC removed speaker.

#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 buttermilk at 50 F at chicken breading station. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled bottle of sanitizer at hand sink on prep line. CDI - PIC added label.

#36 · Thermometers provided & accurate −0.5

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. -Pf. Observed thermometer reach a minimum of 36 F in ice water. EHS thermometer measured water at 32 F. Verification visit within 10 days. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

#37 · Food properly labeled: original container −1

Repeat violation

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 squeeze bottles of water and oil at grill. REPEAT.

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Jul 26, 2023 A 96.5 · details not yet loaded