A90.5

QUEEN'S SOUL FOOD

7308 E INDEPENDENCE BV, STE D, Charlotte, NC 28212

Restaurant · NC permit/State ID 2060011052

Latest gradeA (90.5)

Last inspectedMar 19, 2026

Inspections on record44

On record sinceSep 12, 2013

Score history

Sep 18, 2014Higher is betterMar 19, 2026

Inspections & violations

Mar 19, 2026 A 90.5 · 9 violations

Inspector comments: EHS notes that no pests were observed during the time of the inspection today. EHS was also able to receive the most recent invoice for pest control which was dated for 3/3/26. EHS notes improvements in Risk Factor Violations and will continue to work with facility on achieving long term compliance.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a bag of molded carrots present in the WIC. PIC stated that he does not use the carrots and that he will throw them away. Observed no carrots present on the HH line of the facility during the inspection. -CDI- PIC voluntarily discarded carrots.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of cabbage and sweet potatoes with no coverings over the top of them in the WIC. Observed fish and chicken in the Stand up RIC 2 with no coverings over the top of them. -CDI- PIC covered all foods in cold holding units that were uncovered.

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal containers stored on the clean dish rack with food debris present on the interior and exterior portions of the pans and stacked together. Observed metal strainer with food residue present stored hanging on the side of metal shelving. Observed plastic containers stored as clean above the dish machine with residue present on them. -CDI- PIC moved all dishes to the 3-comp sink to be properly W/R/S when the dish washer arrives later this afternoon. 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 .

#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 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 2 containers of beans with no date marking present. PIC stated beans were cooked on 3/15/26. -CDI- PIC back dated beans. Observed cut cabbage in the WIC with no datemarking. PIC stated Cabbage was cut on 3/17/26. -CDI- PIC back dated cabbage. Observed Container of open RTE coleslaw with no date marking on the original container. -CDI- PIC back dated to date of opening 3/16/26. Ensure that all TCS foods are date marked for prep/cook. 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 .

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 3 metal containers wet stacked together. Ensure that equipment is properly air dried prior to being stacked together.

#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 shelving of RIC and in the WIC, walls and floor of WIC and WIF with rust and buildup. Observed cardboard on the floor of the WIC. Observed floor of the WIF with a large indent and the metal paneling on the floor lifting.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residue present on the bottoms of prep surfaces on the external surfaces of cooking and holding equipment. Observed small RI Chest freezer with a presence of food debris residue and build up present on the interior of the freezer. PIC stated that they are removing the small RI chest freezer. Ensure that non food contact surfaces are cleaned and maintained as clean.

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

Repeat violation

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Feb 19, 2026 B 85 · 16 violations

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

Follow-up verification required

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed facilities lack of control of food safety measures in the facility and an inability to demonstrate knowledge on food safety principles. During inspection facility received 8 Risk factor violations 3 of which were repeat risk factor violations. EHS spoke with PIC pertaining to food safety principles specifically referencing the risk factor violations from today’s inspection. EHS will return to further evaluate facilities ability to demonstrate knowledge. -10 DAY VR- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a certified food protection manager present in the facility 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

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed soap dispenser not working for the hand sink that is present in the kitchen. -CDI- PIC added soap to the hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink that is present within the kitchen. -CDI- PIC added paper towels to the hand sink.

#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 chicken stored over raw beef in the WIC. Ensure that raw animal foods follow proper storage order. -CDI- PIC adjusted storage order to reflect proper storage order procedures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed heavy soiling on pots and pans in the clean dish rack of the facility. Observed food residue and debris present on the knives stored adjacent to the 3-comp sink. Ensure that all food contact surfaces are clean and maintained as clean. -CDI- PIC moved soiled equipment to the 3-comp sink to be properly 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 .

#19 · Proper reheating procedures for hot holding

Corrected during inspection

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed commercially processed corn reheated to be placed on to hot holding. Corn was reheated to 129F and PIC was about to place into steam well. EHS took temperature of the corn and told PIC that corn needed to be heated to the proper temperature before being placed on HH. -CDI- PIC reheated corn back up to 167F and placed on HH. Ensure all commercially processed RTE foods are reheated properly.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed several foods below 135F present on the hot holding line at the front of the facility. Foods included White rice, Yellow Rice, Yams, beans, and Mac and cheese. PIC stated that all foods were made this morning. Approximately 1 hour prior. -CDI- PIC reheated all out of temperature foods back up to 165F or higher and placed back onto hot holding well. 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

3-501.18 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 large container of potato salad with no date marking present in the WIC. PIC stated that the potato salad was from 2 days prior. -CDI- PIC added proper date marking to the large container of potato salad. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several cockroaches on the floors throughout the facility. Observed 2 small cockroaches present within a bin of sugar in the facility. Ensure that pest control is increased in thoroughness and frequency. EHS notes that large sugar container was discarded. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed crack in the back door of the facility so that screen door is not fully shut when closed. This is an entry point for pests. Ensure that the screen door is able to be fully shut.

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

Corrected during inspection

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed container of sugar with 2 small insects present inside, the container had a lid present. Ensure that all food is kept clear from any forms of adulteration and contamination. -CDI- PIC discarded large container of sugar. Ensure that pest control is increased in the facility. No other observations of pests in contact with food in the facility.

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

Corrected during inspectionRepeat violation

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 scoops in several dry goods throughout the facility with there handles stored directly in contact with food. -CDI- Scoops lifted so that handles were no longer in contact with food.

#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 shelving of RIC and in the WIC, walls and floor of WIC and WIF with a large amount of rust and buildup. Also observed cardboard lining shelves that hold spices. REPEAT

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavily soiled shelving and handles on cold holding equipment throughout the facility. Observed prep surface adjacent to the steamers with buildup of residue, grease and debris. Observed gaskets throughout the facility with buildup of debris and residue.

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed drain below the dish machine with buildup of food and debris present in the catch basin. This led to the drain being slow to move water. Ensure that the food and debris present in the catch basin is cleaned out so that the drain moves water.

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

Repeat violation

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food over top open containers of tilapia and catfish in the stand up RIC. No contamination observed. Ensure that employee food is stored in designated areas separate and apart from patron food.

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Oct 14, 2025 A 92.5 · 10 violations

Inspector comments: EHS provided new MCHD Health Policy poster and Vomiting/Diarrhea cleanup instructions. EHS advised to have pest control come every 2 weeks until it is under control.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT*

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stew pot and large can opener that were stored as clean with food debris on them. CDI PIC took items to the dish washing area. REPEAT 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 inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Black eye peas HH at 125F in the steam table. PIC stated that they were put in the steam table at 11 am. CDI PIC reheated them to 170F. REPEAT points not escalated due to improvement. 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 (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 spaghetti not date marked. Facility is putting the date on a piece of paper that is tucked between the lid and the container or hung on the edge of the container. Pic stated that they often blow off. EHS advised PIC to use a different method to label foods, such as labels. CDI PIC provided date for spaghetti. 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 −1

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen in back door in disrepair. Solid door was open. REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 small live insects crawling on wall above 3 comp sink. Observed dead insects on the floor behind equipment. EHS discussed pest control with PIC. REPEAT

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on steam table and counter. CDI PIC put wet cloths in the sanitizer bucket

#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 scooper in 2 dry product container touching the food. CDI PIC moved scoopers to the dish wash area to be washed.

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

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 shelving of RIC and in the WIC, walls and floor of with WIC and WIF with a large amount of rust and buildup. Also observed cardboard lining shelves that hold spices. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with deep groves that can not be effectively cleaned and sanitized.

#49 · Non-food contact surfaces clean −0.5

#55 · Physical facilities installed, maintained & clean

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 the lower walls and the wall / floor joints throughout the facility not smooth. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.Observed multiple areas where in the kitchen and storage room where the floor is not sloped to drain and there is standing water.

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Jun 17, 2025 A 91.5 · 10 violations

Inspector comments: PIC stated that portioned items are discarded at end of each day, and TCS items are made fresh daily.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC recontaminate hands by not using barrier to turn off water after properly washing hands. CDI- EHS discussed when to wash methods with PIC, PIC rewashed hands correctly.

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 meat cleavers stored as clean on magnet strip above prep sink with food residue accumulation. CDI- PIC removed to be w/r/s. *REPEAT* 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 10ppm. CDI- EHS discussed concentrations based on manufacturer instructions, PIC primed machine while EHS was present, dish machine got to 100ppm. *REPEAT* 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 If these violations are seen during the next inspection, EHS may begin the process of taking permit action.

#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 Mac and cheese hot holding on counter, greens hot holding on stove, and fried chicken and ribs temping below 135F in steamwell. CDI- Mac and cheese, greens were voluntarily discarded by PIC due to being out for unknown amount of time, per the PIC. Fried chicken and ribs were removed to be reheated to 165F or above due to being in holding units for less than 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 .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with green chemical unlabeled stored near dish machine. CDI- PIC marked correct label on bottle. *REPEAT* 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer concentration of sani buckets above 200ppm. CDI- PIC diluted to 100-200ppm.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B) Use approved thawing methods. Pf. Observed two large bags of raw chicken being thawed under submerged water without water running. Temp of water was above 70F. PIC turned on faucet to have running water. Temp of running water was above 70F. CDI- EHS discussed approved thawing methods with PIC, PIC removed bags of chicken to WIC to continue thawing.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screening of back door in disrepair, not sealing all points of entry. Repair or replace screening. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 small live insects crawling on cold holding equipment in kitchen. Observed 2 dead insects in kitchen area. EHS discussed pest control with PIC, PIC stated they come monthly.

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

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 shelving of 2D RIC, shelving in WIC, and bottom shelf of prep table with heavy rusting. Repair or replace rusted shelving throughout establishment and where food is stored.

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

Repeat violation

5-501.17 Provide a covered waste bin in female restrooms. Observed the both unisex employee restrooms with no covered waste bin. *REPEAT*

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

Repeat violation

6-303.11 Provide required lighting intensity. Observed one of the lightbulbs out in the hood system. Replace with a new lightbulb. Observed lighting in WIC below 10 foot candles. Increase lighting in walk-in units. *REPEAT*

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Feb 13, 2025 A 92 · 11 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC stated that his ServSafe is expired, and is planning on going soon to get re-certified. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the soap dispenser in the employee restroom jammed and unable to dispense soap. CDI: PIC got a new soap bottle to replace the broken soap dispenser.

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

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade food contact surface of the can opener soiled with food debris. CDI: PIC removed the can opener from the prep table and took it to the dish room to be properly 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine used to sanitize utensils and equipment reading 0ppm of chlorine. PIC tried to prime the machine, and was not working. CDI: Food employee arrived during this time to repair the dish machine, stating that he noticed it wasn't working last night. Food employee also mentioned that the tube pulling the chlorine sanitizer into the machine was the issue, and brought a new tube to replace it. Food employee worked on repairing the dish machine as EHS was still onsite. EHS observed the dish machine properly working and chlorine tested at 200ppm. REPEAT VIOLATION. 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

#23 · Proper date marking & disposition −1.5

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 multiple pans of RTE, TCS foods (housemade potato salad, cooked pork, cut cabbage, cooked turkey wings, and cooked pinto beans) stored in the WIC without a date label. PIC stated that all of these food items were prepared yesterday morning. CDI: PIC created date labels for all food items; EHS advised to utilize painter's tape, date dot stickers, a white board, or a physical paper to keep track of date-marking their TCS foods, because the facility currently writes the date on a small torn piece of paper which is then just placed on the corner of the containers (PIC stated that the date-marking papers fly off the containers sometimes when the WIC doors are opened or closed). *Note: EHS observed that the other RTE, TCS foods stored in the WIC were date-marked with yesterday's date. 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle near the dish machine that was unlabeled. PIC stated that it is a bottle of sanitizer. CDI: PIC labeled the spray bottle as "sanitizer." Observed one spray bottle at the server station that was unlabeled, that was a different color from the bottle of sanitizer. PIC stated that it is a bottle of cleaner. CDI: PIC labeled the spray bottle as "cleaner."

#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 two metal pans of tilapia and a large metal pan of catfish that were all submerged in undrained water, stored in a reach-in cooler. PIC stated that all the fish comes in frozen packs, and not in ice. EHS explained why unpackaged food may not be stored in direct contact with undrained ice. CDI: PIC drained the water from all pans of fish.

#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 the scoop handles inside the non-TCS food bins (flour, rice, fish flour, AP flour) fully submerged in the food products. CDI: PIC removed the scoops from the non-TCS food bins.

#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 heavily rusted shelving inside the reach-in cooler 2 (near the make line). Replace rusted shelves. REPEAT VIOLATION.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed the unisex employee restroom with no covered waste bin. Obtain a covered waste bin for sanitary napkins.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the shared dumpster missing a drain plug. EHS advised PIC to contact their waste company to have them replace their missing drain plug.

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

6-303.11 Provide required lighting intensity. Observed one of the lightbulbs out in the hood system. Replace with a new lightbulb.

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Oct 29, 2024 A 91 · 9 violations

Inspector comments: Facility uses yellow food coloring in cornbread.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 employee health policy poster posted in facility but no signed copies of policy or acknowledgement of policy available. - CDI - EHS provided a new employee health policy poster for all employees to review and sign. Maintain signed copy in facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. - Observed handsink in restroom lacking required signage. - CDI - EHS provided signage for PIC to post.

#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 mashed potatoes stored below raw fish in RIC. - CDI - PIC placed mashed potatoes above raw proteins. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - REPEAT - Observed dish machine with chlorine sanitizer concentrations less than 50ppm. Also observed chlorine sanitizer concentrations greater than 150ppm in spray bottle. - CDI - PIC primed dish machine to bring chlorine sanitizer concentrations up to 100ppm. PIC also diluted spray bottle chlorine sanitizer concentrations to 150ppm. 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

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed fried chicken and macaroni and cheese holding below 135F (see temperature chart). Per PIC, items had been hot holding for about one hour. - CDI - PIC rapidly reheated items to above 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 .

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

Repeat violation

4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving throughout facility. Replace. *NOTE: Points not escalated due to nature of violation. Points will be deducted at next routine inspection if issue persist.

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. - Observed significant leak underneath dish machine. Repair.

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

Repeat violation

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. - REPEAT - Observed floors throughout kitchen area to not be sealed and therefore not smooth and easily cleanable. Observed floor damage throughout with emphasis on rusted flooring in walk-in freezer.

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Apr 26, 2024 A 92.5 · 11 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager onsite during inspection. PIC states that training to be a CFPM has been scheduled for June 2024. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

#10 · Handwashing sinks supplied & accessible

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 1 of 2 hand washing sinks covered with a plastic shopping bag. Employees present advised that the spout has been broken since yesterday by a former employee and the station is not available for use. Handsink is located at server station adjacent to swinging doors which lead into the kitchen area. 2 of 2 handsink is immediately available upon entry to kitchen. EHS did not observe any hand washing violations throughout today’s inspection. CDI - PIC is aware of the issue and is actively working on restoring the fixture. Replacement part is being picked up from the hardware store and repairs to handsink are scheduled for today. -0- ***Compliance visit will be made by no later than 4/29/24 to verify repairs to hand washing sink.

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

Corrected during inspectionRepeat violation

REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed can opener stored clean with white build up on blade as well as multiple metal food containers stored clean with food debris and blue painters tape affixed. CDI - All utensils moved to dish area for re-wash. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed chemical dish machine with sanitizing concentration of 10 PPM chlorine. CDI - PIC primed machine and wash cycles now result in concentrations of 50 PPM. -3- 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 135 F or above. - P. Observed containers of TCS applicable foods which include: Mac & cheese (3x), meat loaf (2x) and sweet potatoes (2x) holding below 135 degrees F inside of hot cabinet. According to PIC, the items had been hot holding since 7:30-9:30 AM. PIC advised that the unit’s well had insufficient water. CDI - All food from early morning voluntarily discarded. Well water filled and cabinet was observed to be maintaining temperature > 135 degrees F after 20 minutes. -1.5- Product disposition form made available to facility email address on file. 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

3-501.18 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 incorrect date marking on coleslaw stating that it’s first use date was 4/17/24. According to the label, the product would have expired on 4/23/24. PIC advised that staff did not replace the label and that the product arrived from U.S. Foods on 4/23/24. PIC provided invoice which substantiated the claim. CDI - Date marking corrected for compliance. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

#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 unidentifiable purple chemical substance in spray bottle which PIC identified as general disinfectant. CDI - Chemical labeled. -0-

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky fly trap with dead pests hanging down from kitchen ceiling. Remove. -0-

#41 · Wiping cloths: properly used & stored −1

Repeat violation

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping clothes on prep counter. -1-

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed two cracked/damaged plastic lids being used for corn meal and corn bread. Replace with lids that are smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed water leak at water line behind dish machine while in use. Repair. Observed heavily rusted shelving racks inside of upright reach-in unit across from cook line. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from facility’s dumpster. -0-

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

Repeat violation

REPEAT VIOLATION: 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. Observed floors in kitchen area not sealed and not smooth and easily cleanable. Observed floor damage throughout especially cracked floor in WIC. -1-

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Dec 11, 2023 A 95.5 · details not yet loaded