B80

CARRABBA'S ITALIAN GRILL #3403

16408 NORTHCROSS DR, Huntersville, NC 28078

Restaurant · NC permit/State ID 2060012984

Latest gradeB (80)

Last inspectedOct 14, 2026

Inspections on record39

On record sinceAug 26, 2013

Score history

Aug 26, 2013Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 B 80 · 22 violations

Inspector comments: NOTE: Do not remove grade card from it’s posted location for any reason. Grade card located at the entrance of the facility to the left where the picture frames and awards are kept. Grade card not needed in to go area. Area is not a customer entrance. More training needed for managers and employees on food safety concepts. Food temperatures are not being taken throughout the day. Corrective actions not corrected unless prompted by EHS. Hand washing not completed unless prompted by EHS. No logs or monitoring being conducted for ROP cooling, cooking or reheating process. For assistance with training please contact EHS at 980.402.4689. EHS also left copy of business card for contact. Facility is eligible for a re-grade. Please ensure that all items are fixed PRIOR to called for a re-grade. **FURTHER VIOLATIONS WITH ROP/ HACCP/ VARIANCE MAY RESULT IN PERMIT ACTION**

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

Corrected during inspection

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. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without knowledge of food safety concepts. EHS found several food violations with cold holding, hot holding, reheating, hand washing as well as other violations. CDI- EHS educated PIC on all violations during inspection. See other violations for details. EHS came for standardization inspection on 9/23/25. EHS spoke to manager about hand washing, cook-chill process, reheating, hot holding among other concepts. At the end of the inspection EHS gave feedback and items to fix during the inspection. No improvement noted. Manager stated that they have kept all processes the same. During the previous visit manager stated that “he is not a thermometer but he knows when food is hot.” No temps were taken during the standardization inspection and several food temp issues were found. No temperatures were taken with a thermometer today. Several issues were found with food temperatures during visit. EHS recommends risk control plan be completed for reheating and ROP. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. Manager and employees need more training with all food safety concepts. CFPM certificate recommended. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed manager without knowledge of employee health. Manager stated that the other manager would know about where to find it. Manager stated if employees are sick they go home and come back when they feel better. EHS sent copy of employee health policy and reviewed with manager. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw chicken, change gloves then work with RTE foods without hand wash. CDI- Hands washed. EHS educated employee on when to wash.

#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 trash can, plates and single service trays blocking hand washing sink on the line. EHS mentioned that hand sink must remain available at all times during standardization inspection. Hand sink is also not conveniently location. Hand washing sink was blocked during previous visit and was addressed. Hand wash violations were found last visit on 9/23/26 at the front line with switching from raw to RTE. Manager was notified of the violations previously and corrections were made. . 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed hand washing sink needed on the front line closest to the bar area. The hand washing sink is located at the end of the front line area. Employees handling raw meats will need to pass other employees and walk down the entire line to get to the hand washing sink. Sink was also blocked by trash can, plates and single service items. EHS found that employees are not washing their hands on the front line unless prompted. Employees are just changing gloves. See violation #8. **Continued violations with hand washing and/ or hand washing sinks will require additional equipment or SOP to reduce amount of hand washing needed.**

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

Follow-up verification required

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed parasite destruction letters for salmon cooked to medium upon request. Salmon, trout and scallops are asterisked for undercooking on menu. VERIFICATION REQUIRED WITHIN 10 DAYS.

#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 steak stored above porchetta in walk in cooler. CDI- Porchetta stored with RTE items. 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 several stacks of plates on the line soiled with old food debris. EHS addressed issue during standardization inspection. CDI- All items taken to be cleaned. 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 −1.5

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed manager reheating marinara that was in the hot well. Marinara was removed from pan and placed into container without checking the temperature. EHS asked if the product was done reheating. Manager stated yes. EHS asked how he knew that the items was finished (what determined that the food was finished cooking). Manager stated that he just knew. Marinara was reheated to 148F when checked with EHS’ thermometer. CDI- Marinara reheated above 165F. EHS did not see manager or employees temp any food items during the duration of the inspection. When EHS asked for a thermometer, manager stated that he would have to find one because the employees lose them. Keep extra thermometers for use. Thermometer should be available at all times for use, especially when cooking raw meats, reheating.. . Other. NOTE: EHS reviewed reheating with manager during standardization inspection. Several issues were found with reheating during that inspection and corrective actions were made. Manager did not use a thermometer during that time either.

#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 marinara and Marsala in hot well holding below 135F. Observed potatoes in hot box holding below 135F. CDI- All items reheated. 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 −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items stored in a non-functional unit for use. Manager stated that the unit was not working and that maintenance was on site to fix the unit. Food was still placed into the unit for use on the line even though employees were aware that the unit was not functional because they had orders. EHS asked what their SOP is when units break down. Manager stated that they took some of the food out but kept some in the unit because they needed it. All food temped was approximately 60F. Food had been in the unit for 2.5 hours. EHS advised PIC to pull all items from unit and cool them down in the walk in. Do not use non-functional units to store food. VERIFICATION REQUIRED WITHIN 3 Days, 10/17/26. Observed spinach pasta in single cold drawer 1 holding above 41F. CDI- Voluntarily discarded. Per maintenance fan is down. Prep top is 38F. Low reach in still needs to cool down. Maintenance stated to give it overnight. 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 −3

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 several bags of ROP meat sauce marinara and soup with no date labels. CDI- Discarded. Observed sausage, pepperoni, salami, penne pasta and lettuce in cold drawers without dates. Manager did not know when they were made. CDI- Items voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Follow-up verification required

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed grill butters with bastion brush held out on TPHC without time stickers. There is a container for raw meat and cooked meat. The brush is stored in the butter container. When needed the chef removes the brush from the container, brushes the meat with butter, then places the brush back into the container after touching the raw or cooked meat. Butter is held at the grill station in front of the grill. Item needs to be held on TPHC without 4 hour time stamp. CDI- Butters replaced and time stamp placed on new butters. Observed broth on the line held out at room temp. Manager stated that they make it in the morning and hold it on the grill line all day for service. CDI- Voluntarily discarded. Keep on 4 hour TPHC time. EHS reviewed process during the last visit on 9/23/26. 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 soups on TPHC with an end time of 2:55pm. Soups were still in the well at 4:45pm. CDI- Soups voluntarily discarded. And replaced with new soups and new sticker. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items held on TPHC. VERIFICATION REQUIRED WITHIN 10 DAYS TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1

Corrected during inspection

3-502.11 Obtain a variance for specialized processes.-Pf Observed ROP packed sauces and soups with zip ties. Manager stated that they bag the items hot, zip ties them and cools them down in an ice bath and in the walk in cooler. They do not take cooling temperatures throughout the process to ensure items have met cooling parameters. Bagged ROP sauces and soups are held in the bag for 2-4 days depending on when they are needed according to manager. When needed they are placed into a water bath and reheated. No temps are taken for reheating to ensure that it has met proper temp prior to being hot held. After reheating items are held hot in the warmer or hot well. EHS asked if the sealed bags could be held for over 48 hours with the seal in tact. Manager stated yes. Facility does not have approval from the state for cook/ chill process. EHS asked what process they were using for the ROP soups and sauces. Manager stated that they have not changed the process used since the standardization inspection. See below. EHS found soups without a date. Manager stated that he forgot to put a date on the soups, marinara and meat sauces. There is no way to determine when the 48 hours period began. All items without a date were voluntarily discarded. If 48 hours rule is not used facility will need a variance from the state. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation EHS evaluated the ROP process during the standardization inspection on 9/23/26. It was found that facility was cooking the soups and sauces, filling the bags hot. Once hot filled bags are sealed with zip ties and kept for 4 days until used. EHS found product in the walk in cooler that was past the 48 hour period. Some items were dated 9/19/26. District manager Alicia called EHS stating that they were approved for the process and sent over a HACCP plan. EHS reviewed HACCP plan with supervisor W. Bell and confirmed with supervisor C. Thompson. It was confirmed that the facility did not have approval from the state for the HACCP plan sent over. All product either without a date or held after 48 hours was voluntarily discarded. Facility is approved to hold items for 48 hours in sealed bags. Facility was not holding for 48 hours but for 4 days. No HACCP plan logs were used to track item cooling/ reheating/ cooking process either with the plan they thought was approved. CDI- Process discontinued.

#32 · Variance obtained for specialized processing methods −1

Corrected during inspection

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility will need variance from the state if ROP is conducted and held for longer than 48 hours. Manager stated that they hold product for 2-4 days as needed. CDI- All product without verifiable date discarded. District manager/ JVP Alicia called EHS during inspection stating that they were holding soups for 48 hours. EHS stated that they are not doing that process and that no dates are on several soups, marinara sauces and meat sauces. Manager stated that he forgot to put the dates. The processes described my the JVP were not being followed at the Northcross location. EHS explained that proper procedures must be followed. S For more information on how to request a variance please visit: http://meck.co/FoodSafety

#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 several containers of salt and oils without labels.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in dry storage area.

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling employee with wrist bracelet on. Employee was handling raw food items. REPEAT

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed lettuce being cut prior to washing. Wash all produce prior to use. EHS notified manager during standardization inspection that all unwashed produce must be washed prior to cutting. Previously employees were observed cutting unwashed tomatoes and unwashed parsley.

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

4-501.11 Maintain equipment in good repair. Observed prep top unit in disrepair. Unit disrepair confirmed by manager and maintenance personnel onsite. Unit is in process of being fixed. Observed several knobs broken off of the grill unit. Get repaired.

#49 · Non-food contact surfaces clean

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 cold drawers, hot drawers, grill area units, bins housing dishes, shelf housing pans in need of cleaning throughout on the front line.

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

Repeat violation

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 floors under and around equipment in need of cleaning. Floors in breading area and on the line especially need cleaning. REPEAT

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Jun 22, 2026 A 97 · 10 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 two (2) portions of food (grilled chicken and diced tomatoes) in relatively clean containers in prep unit 3 nesting within spinach bin. CDI - PIC removed containers from food and rotated to prevent potential contamination.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

#40 · Personal cleanliness −0.5

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee preparing food (lasagna trays, etc.) while wearing wrist band. REPEAT. Note: No escalation in point deduction due to some improvement; only one (1) food employee was observed with hand, arm, or wrist jewelry.

#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 one (1) in use wiping cloth held at prep line, above in use wiping cloth bucket. CDI - Bucket was remade and calibrated with at 3 compartment sink and wiping cloths was returned to bucket.

#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 one (1) container of water used to hold in use utensils at the cookline in an insert being held 124F water on the prep counter at the time of the inspection. All other water containers used to hold in use utensils were observed at 135F or above. PIC has been informed that they must keep the insert container of water at 135F or to not use water to store in use utensils.

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

Corrected during inspectionRepeat violation

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 approximately six (6) clean containers stored on drying rack in a manner that did not facilitate air drying (wet stacking). CDI - Containers were separated out to allow for air drying. REPEAT.

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

Corrected during inspection

4-502.11(A) Maintain utensils in good repair. Observed three (3) multi use children’s drinking cups at ice machine shelving with pits and discoloration. Per conversation with PIC, cups had not been used since switch to single service cups for children. CDI - PIC voluntarily disposed of distressed multi use utensils. Note: EHS initially observed high temperature dish machine failing to hit 160F on high temperature dish plates. After rerunning machine, final temperatures above 160F were observed. PIC has stated that repair personnel have been contacted.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed one (1) of two faucets at 3 compartment sink not dispensing water. Observed water flowing from hot water heater in outdoor riser room. Repair and maintain water systems as required

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

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 three (3) broken tiles at walk in cooler entrance. Per conversation with PIC, work order exists to replace broken titles. REPEAT. 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 minor soils accumulation on floors near clean in place equipment (I.E. bread slicer) and in WIC. Clean floors as needed to prevent soils accumulation on.

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

Corrected during inspection

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 one (1) employee drink stored above unused food prep table. CDI - Drink was disposed of prior to EHS correction.

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Feb 25, 2026 A 97.5 · 7 violations

#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 steel wool stored in handwashing sink in prep area. CDI - Steel wool was removed. -0 points-

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

Corrected during inspection

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to reach a sanitizing temperature of 160F. Two max/min thermometers were used both indicating a maximum temperature of 144F. CDI - High temp dish machine has been taken out of service and a technician has been called. All utensils and equipment will be washed, rinsed, and sanitized at three compartment sink using DDBSA sanitizer. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing wrist watches. -0.5 points-

#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 equipment stored on drying rack in a manner that did not facilitate air drying (wet stacking). -0 points-

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

4-501.11 Maintain equipment in good repair. Observed high temp dish machine unable to reach a sanitizing temperature of 160F. Dish machine has been taken out of service until repairs are made. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouging and staining. Resurface or replace cutting boards so they are smooth and easily cleanable. -0.5 points-

#55 · Physical facilities installed, maintained & clean

#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 employee phone stored on shelving above prep table. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0 points-

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Oct 15, 2025 A 95 · 9 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to not be in used and stored on the prep counter with visible food debris on the pusher arm. PIC stated using it earlier in the day for tomatoes but hasn’t since that prep work. CDI - PIC removed pusher arm and had it W/R/S at the dishpit. 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 .

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed a piece of grilled chicken breast that was stated to be finished cooking by the cookline employee to be temping at 157F in the thickest part. CDI - Cookline employee placed back on grill to achieve >165F cooking temperature.

#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 insert containers of cooked spaghetti, cooked rigatoni, cooked bowtie pasta, cooked sausage, diced tomatoes, raw chicken cutlets, and raw breaded chicken cutlets all at temperatures of 45-47F in the refrigerated drawers across from the pasta station on the cookline. Ambient of the unit was observed at a temperature of 45F at the time of the inspection. PIC stated when he arrived this morning at around 9am the unit had been in a defrost cycle and that during his temperature checks upon arrival the unit was recorded at 39F or below. PIC relocated all out of temperature items to a rolling cart and moved it to the WIF to rapidly cool, where they were observed at 38F or below 30 mins later. Unit ambient did not drop during the time the EHS was on site. No TCS items are to be stored in the non functioning 4 refrigerated drawers at the pasta station. Work order placed and 3 day VR to observe repair. REPEAT. 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 Insert containers of chopped burrata cheese, cooked meatballs, and pomodoro sauce that were not provided with date marks in the cookline opentop refrigerator closest to the bar. PIC stated that the burrata was prepared the night before and the meatballs and pomodoro sauce were from bulk batches in the WIC and didnt know why the stickers were missing. - Observed an insert container of tomato caprese and an insert container of portioned bags of cooked chicken wings to have incorrect date marks on them. Caprese was observed with a date mark of 10/4 and the chicken wings with a date mark of 10/3. PIC stated that he had prepared the caprese after making a catering order this morning and that the chicken wings are from a bigger batch in the WIC and states that sometimes the cookline employees refill the cookline insert containers without changing the date labels. CDI - Correct date labels placed on all items. 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

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 2 large plastic bins of spaghetti and penne pasta cooling in the WIC at a rate of 0 degrees/min. PIC states that after they are cooked they are placed into an ice bath and then into the large plastic containers to finish cooling down. No change in temperature was noted over the course of an hour. Items were not being actively stirred, in a deep container with tight fitting lids on, and stacked on top of one another in the WIC. CDI - PIC relocated to WIF for rapid 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 .

#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 squirt bottles of oil and spice shakers at the cookline that were not labeled as to their contents.

#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 the wiping cloth buckets at 0ppm of sink and surface sanitizer in the back prep line. Buckets were observed with a large amount of wiping cloths in them at the time. CDI - PIC emptied and refilled wiping cloth buckets with new sanitizer solution which tested at 700ppm.

#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 in use utensils at the cookline being held in an insert container of 120F water on the prep counter at the time of the inspection. PIC informed that they must keep the insert container of water at 135F or to not use water to store in use utensils.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - The gaskets of the refrigerated drawers throughout the cookline were observed with accumulations of food debris/grime. REPEAT.

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Jun 13, 2025 A 96 · 6 violations

Inspector comments: Establishment offers salmon cooked to order. Parasite destruction letters are located in the office. Supplier freezes product at -4F for a period of 7 days. Establishment uses TPHC for noodles next to soup. Start and discard times are tracked on date marking sticker. Written TPHC procedures are located in office.

#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 straining basket stored in handwashing sink at prep line. Observed water pitcher and whisk stored in handwashing sink near drink station. CDI - Items were removed. -1 point-

#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 shrimp stored behind ready to eat goat cheese in refrigerated drawer at prep line. CDI - PIC corrected storage order. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler with an internal ambient temperature of 53F. All TCS foods were at temperatures between 48F and 50F. PIC produced temperature logs of walk in cooler prior to opening for lunch with all TCS foods temping at 41F or less. A technician was called and arrived for repair. Technician replaced sensor and removed ice in refrigeration unit. Technician stated that repairs were made and unit was back in working order. Walk in cooler was allowed to cool during inspection. Internal temperatures were measured at 41F by end of inspection. -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 .

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for cooked noodles used as garnish for chicken soup. Noodles are held without temperature control next to hot holding chicken soup. CDI - Written procedures were created during inspection and e-mailed to PIC. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no start and end times for cooked noodles used as garnish for chicken soup. PIC stated that start and end times are tracked using date marking stickers. CDI - PIC placed start and end time on cooked noodles. -1.5 points-

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temperature of 53F. External thermometer read 57F. Observed ice build up on condenser fans. CDI - Technician arrived and repaired unit during inspection. -0 points-

#49 · Non-food contact surfaces clean

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Feb 17, 2025 A 98.5 · 5 violations

#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 employee drink stored on prep table next do deli meat slicer. CDI - Drink was moved to designated storage area. -0 points-

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup of water stored in handwashing sink at prep line. Observed spatula stored in handwashing sink near pizza oven. CDI - Both items were removed. Improper use of handwashing sinks has been noted on previous educational visit. PIC has been advised to enforce the rule that handwashing sinks are for handwashing only. -1 point-

#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 raw scallops in refrigerated drawer holding at 48F. All other items in refrigerated drawer were 41F or below. CDI - Ice bags were placed on top of raw scallops to rapidly cool them to 41F or below. -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 .

#37 · Food properly labeled: original container

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 two unlabeled shaker containers stored on prep line. Proper labeling, including labeling strategies, were discussed with PIC. Points were not increased due to improvement in labeling practices seen elsewhere. -REPEAT- -0 points-

#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 heavy food build up and debris behind cooking equipment on prep line. Recommend higher frequency and more thorough cleaning. -0.5 points-

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Oct 25, 2024 A 98.5 · 3 violations

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken breasts cooked to a temperature of 126F and 137F. PIC stated that chicken breasts were par-cooked to reduce customer wait time. CDI - PIC was instructed to fully cook chicken breasts to 165F. Chicken breasts were returned to grill and reached an internal temperature of 180F. -1.5 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 shaker containers of prep line. -0 points-

#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 food splash and residues on non-food contact surfaces of cold holding drawers, shelving, and flip top coolers. Recommend higher frequency and more thorough cleaning. -0 points-

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Jun 25, 2024 A 98.5 · 2 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored above ready to eat tuna and ready to eat anchovies. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 splash and food debris on floors under prep tables and cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points-

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Oct 13, 2023 A 95 · 12 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee sneezing in dry storage and food preparation areas. Employee has been instructed to sneeze into protected portion of arm and to wash hands immediately. Employee conducted proper handwash. PIC has been advised to review employee health policy and when to wash hands. -0 points-

#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 trash can blocking access to kitchen handwashing sink. CDI - Trash can was moved to designated area. -0 points-

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed eggplant and bell pepper with produce stickers still attached stored above ready to eat sauces. -0 points- 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 ramekin bowls stored as clean with build up of food residues and dressing. CDI - Ramekins were taken to dish machine to be washed, rinsed, and sanitized. -1.5 points- 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 .

#20 · Proper cooling time & temperatures −1.5

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 covered plastic containers of cooked mashed potatoes, prepared day prior to inspection, cold holding in walk in cooler at 44F. PIC stated that mashed potatoes were placed in walk in cooler to cool day prior and had not been removed. CDI - Mashed potatoes did not meet cooling standards and were discarded. -1.5 points- 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 .

#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 covered plastic containers of cooked mashed potatoes that did not meet proper cooling parameters in walk in cooler. Observed covered and stacked containers of cooked pasta and cut lettuce cooling in walk in cooler. CDI - Mashed potatoes were discarded. Pasta was uncovered and unstacked and moved to walk in freezer to rapidly cool to 41F or less. -0.5 points- 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 .

#40 · Personal cleanliness

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee filling small ramekins with dressing without wearing a hair restraint. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee filling small ramekins with dressing while wearing finger nail polish. CDI - PIC has been advised to enforce policy of wearing gloves for any employee who wears fingernail polish and prepares food. -0 points-

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use. Observed bell peppers stored as clean with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

#43 · In-use utensils: properly stored

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between crevice of prep sink and cold holding equipment -0 points-

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

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 use food container stored on floor in dry storage area. -0 points-

#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 food splash, residues, and debris on non-food contact surfaces of cold holding, hot holding, and cooking equipment. Observed food splash on insides of reach in cooler and along shelving. Recommend higher frequency and more thorough cleaning. -0 points-

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and possessions stored on shelving with whole potatoes, onions, and on container of panko bread crumbs. Store employee clothing and possessions in designated area away from food, equipment, and utensils. -REPEAT- -1 point-

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Aug 11, 2023 A 95.5 · 8 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Repeat 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. Observed employee drinks stored on prep surfaces in food prep areas. Designate an area for the storage of employee drinks away from food, equipment, and utensils. -REPEAT- -0.5 points-

#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 cut tomatoes at 50F and cooked pasta at 45F in cooler drawer. PIC stated that items were placed in drawer prior to lunch service. CDI - Items were taken to walk in cooler to rapidly cool to 41F or below. -1.5 points- 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp and scallops thawing completely submerged under running water with a temperature of 84F. CDI - PIC removed frozen shrimp and scallops and placed in walk in cooler to continue the thawing process under refrigeration. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. -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 large bin of sugar in dry storage without label. -0 points-

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

Corrected during inspection

2-403.11 Food employees may not care for or handle animals in the food establishment.-Pf Observed employees exit kitchen to pet a dog in parking lot. Employees were observed washing hands using correct handwashing procedures upon return. CDI - PIC has been advised to review policies with employees. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed fruit flies in kitchen and dry storage areas. Control insects to prevent infestation. -1 point-

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored on top of coffee machine without wrappings or packaging. -0 points-

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

4-501.11 Maintain equipment in good repair. Observed mechanical dish machine unable to obtain a chlorine sanitizer concentration of at least 50ppm. Dish machine had not been in use during today's service. Employee exchanged container of chlorine sanitizer but was not able to obtain correct sanitizer concentration. PIC has called a technician for service and is using DDBSA sanitizer at three compartment sink to wash, rinse, and sanitize equipment and utensils. A return visit will be made to determine if dish machine has been repaired. -0.5 points-

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and charges in food prep areas. -0.5 points-

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Mar 31, 2023 A 95 · 8 violations

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on shelving with clean utensils and equipment. -0 points-

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink at cook/prep line with an employee's hat stored inside. CDI - Employee hat was removed. -1 point-

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed eggplant in walk in cooler with visible signs of mold. CDI - Eggplant was discarded. -0 points-

#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 tomato sauce and cooked meatballs in flip top cooler without date marks. Prepared items are being portioned into smaller containers from large batches in walk in cooler and placed in flip top cooler without date mark. CDI - Date marks were added to match date marking from larger portions. 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 eggplant dated 3/20 in walk in cooler. Observed campagnola sauce dated 3/23 in flip top unit. CDI - Items were discarded. -1.5 points- 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 .

#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 stacked plastic containers of cooked broccoli and cooked mushrooms cooling in walk in freezer. CDI - Covers were removed and containers were emptied onto sheet pans to allow cold air to circulate in and around food. -REPEAT- -1 point- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing and cooking food with bracelet and wristwatch. -0 points-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris, grease deposits, residues and dust on surfaces of cooking equipment, equipment handles, gaskets, and shelving throughout establishment. Recommend higher frequency and more thorough cleaning. Points not elevated due to progress shown. -REPEAT- -0.5 points-

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

Repeat violation

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 heavy build up of food residues, debris, and splash on floors and walls in kitchen area especially under prep tables, in the dish pit area, under hot and cold holding equipment. Recommend higher frequency and more thorough cleaning throughout facility. -REPEAT- -1 point-

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Dec 30, 2022 A 95 · details not yet loaded