Oct 5, 2026
A 93
· 12 violations
#15 · Food separated & protected
Corrected during inspection
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed RTE duck wrapped in plastic and stored on an egg crate/holder. Discard egg crates after eggs are used. CDI-egg crate discarded.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
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. Repeat-Observed TCS foods cooling at too slow a rate in WIC. Cooling parameters not met. CDI-rice voluntarily discarded
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods > 41F. See temp chart. REHS believes the cold holding was out because too many hot foods in WIC cooling at one time overwhelmed the WIC, cold holding temps did start dropping once rice discarded. Will verify tomorrow that WIC is operating properly. Verification Required
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 Repeat-Observed foods cooling in containers more than 2 inches thick. Too many hot items cooling at once, 3 large containers of rice, 6 sheet pans of sweet n sour chicken in a smallish walk in cooler. Spread cooling items out in time throughout day, or cool down using ice baths or other way before putting into walk ins cooler. CDI-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 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 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 fish at 50F. Through discussion PIC said that they had thawed/washed fish under cold (80+F) running water. Use refrigeration to thaw. CDI-fish was cooling once uncovered
#36 · Thermometers provided & accurate −0.5
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed ambient air thermometers missing from refrigeration units. All refrigerators including walk ins should have a thermometer located on the interior.
#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 spices not labeled with contents. Some containers holding a different type of food and not relabeled.
#43 · In-use utensils: properly stored
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 ice scoop handle in ice at wait station.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed rusted shelving in WIC
#49 · Non-food contact surfaces clean −0.5
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 grease build up on sides of equipment, gas/metal pipes behind equipment. Underside/backside of reach in handles with build-up/sticky.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease on ground around grease bin. Keep ground free of grease.
#55 · Physical facilities installed, maintained & clean −0.5
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 grease of floor in water heater room where fryer oil strainer is kept. Keep area clean.
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Jun 23, 2026
A 96
· 7 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspectionRepeat violation
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. Repeat-Observed employee drink inside reach in. CDI-relocated drink. No escalation of points due to only 1 drink stored improperly.
#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 spring rolls tightly wrapped and will not meet cooling parameters. Observed fried rice cooling in walk in in deep bus-tub, film was vented but product too deep for meeting cooling parameters. See temp chart. CDI-voluntarily discarded
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed rice not marked with time removed from cooking for TPHC. Rice sits on rolling cart with no temperature control, so TPHC is only choice, unless hot hold rice in rice cooker. CDI-rice to be discarded with other lunch TPHC items (lunch TPHC is 11:30-3:00)
#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 3-501.14(A) Observed spring rolls tightly wrapped in plastic and will not meet cooling parameters. Observed fried rice cooling in walk in in deep bus-tub, film was vented but product too deep for meeting cooling parameters See temp chart. CDI-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door with stretched spring and doesn’t fully close. (No flying insects seen) needs repair to fully close.
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 gallon buckets with food in them and package of spring rolls wrappers stored on floor in walk-in cooler
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Follow-up verification required
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed blue Rubbermaid containers used as food storage. Food storage containers must be constructed of food grade plastic/materials or could leach chemicals into food. Discard blue tubs as they are in poor repair and replace with NSF/approved food storage containers. VERIFICATION REQUIRED
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Jan 22, 2026
A 96
· 8 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC couldn’t locate vomiting/diarrhea cleaning procedures. CDI-gave handout
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#6 · Proper eating, tasting, drinking or tobacco use −0.5
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 employee drink on shelf above spices.
#37 · Food properly labeled: original container −1
Corrected during inspection
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 container of salt. CDI-container labeled.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and screen door propped open. Keep screen door closed if keeping back door open.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repeat- Observed wiping rag on handle of bar-sink. No escalation of points due to improvement CDI-removed to dirty linens bin.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
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 spoons for rice portioning stored ice container of ice water. CDI-ice water dumped out
#49 · Non-food contact surfaces clean −0.5
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 grease build up on sides of equipment.
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink plumbing. Repair leak
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Oct 15, 2025
A 91
· 9 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.15 Only wash hands in handwashing sink. -PF. Observed staff rinse hands in 3-comp sink. If hands need to be rinsed then they need to be washed, in the hand sink. CDI-discussion with PIC
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw shrimp in WIC. Shrimp was thawing but still needs proper storage. CDI-cooler rearranged
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed upright in back with food >41F. Items that were just delivered or cooling moved to walk-in. CDI-tofu soft was voluntarily discarded.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed TPHC items labeled for discards of 3PM. At 3:10PM items not discarded. At 3:15 staff reluctant to discard. Make sure staff understands that food must be discarded after 4 hours per TPHC procedures, and not to put too much food out or restock with full containers close to the end of lunch. CDI-items discarded
#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 spray bottle of yellow liquid. CDI-bottle labeled
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping rags on countertops.
#43 · In-use utensils: properly stored
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 ice scoop handle down in the ice in bar.
#55 · Physical facilities installed, maintained & clean
6-501.113 Store maintenance tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed tools and hardware stored above containers of food and to-go bags. CDI-relocated tools to bottom shelf
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
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 muscle powder stored above restaurant items. CDI-relocated tools middle shelf (above tools)
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Jun 9, 2025
A 92
· 7 violations
#6 · Proper eating, tasting, drinking or tobacco use −1
Corrected during inspectionRepeat violation
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. Repeat-Observed staff drink sitting on shelf with clean dishes. CDI-discarded
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Repeat- Observed unwashed produce (mushrooms) stored above ready to eat produce.
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 in container with cabbage. CDI-cabbage discarded. No escalation of points due to improvement.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed no sanitizer in 3rd compartment in bar. CDI-sanitizer added.
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 −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items delivered today in walk in 44F. CDI- Items cooked/prepped/delivered today moved to other reach-in or WIF (rice, eggs, meats). Items that had been in WIC prior to this morning discarded (duck, sauces). WIC temperature adjusted. Reach-in with prepped raw meats discarded at end of lunch. Reach-in temperature adjusted.
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in prep coolers not date marked. CDI-items date marked. Future date marking violations may result in food being discarded.
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 .
#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 pooled shell eggs cooling in deep containers. CDI-moved to larger pans
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 .
#50 · Hot & cold water available; adequate pressure −0.5
5-103.12 Provide water under pressure to all fixtures.-Pf. Observed hand sinks not working in bar. Verification Required
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Feb 19, 2025
A 94.5
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Sep 10, 2024
A 95.5
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Apr 12, 2024
A 93.5
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Dec 6, 2023
A 91
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Jul 5, 2023
A 92.5
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Jan 3, 2023
A 90
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Jul 6, 2022
A 94.5
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Mar 14, 2022
A 93
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Oct 27, 2021
A 95.5
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Sep 24, 2021
A 95.5
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Jun 29, 2021
A 93
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Feb 8, 2021
A 91
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Nov 9, 2020
A 96
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Jun 16, 2020
A 95.5
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May 21, 2019
A 96
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Feb 27, 2019
A 94
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Nov 30, 2018
A 96
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Aug 17, 2018
A 95.5
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Jun 25, 2018
A 94
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Feb 23, 2018
A 94.5
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Nov 27, 2017
A 94.5
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Aug 24, 2017
A 93.5
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Jun 2, 2017
A 95
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Feb 20, 2017
A 95
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Nov 28, 2016
A 94
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Sep 1, 2016
A 93.5
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May 24, 2016
A 96
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Feb 23, 2016
A 98
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Feb 4, 2016
B 85
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Dec 3, 2015
A 96
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Aug 19, 2015
A 96
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Mar 31, 2015
A 97
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Oct 7, 2014
A 95
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May 12, 2014
A 97
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Oct 18, 2013
A 95.5
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Aug 12, 2013
A 97
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