A96.5

SHOWMARS EASTWAY

3225 EASTWAY DR, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060013140

Latest gradeA (96.5)

Last inspectedOct 21, 2026

Inspections on record36

On record sinceJul 16, 2013

Score history

Jul 16, 2013Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 96.5 · 6 violations

#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. Observed cole slaw and chicken salad in prep unit at temperatures above 41F. PIC stated that these foods were put in the unit this morning. CDI. PIC voluntarily discarded. 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 Cole slaw and chicken salad with wrong date mark in the prep unit. CDI PIC voluntarily discarded due to temperature above 41F. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach on shelf with clean metal pans. CDI PIC moved bleach bottle.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at both prep units with deep grooves that can no longer be effectively cleaned and sanitized.

#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 3 ceiling tiles in the front storage room in disrepair.

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

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored in shelves amongst clean pans and on the prep table. Designate one area, away from customer product/equipment/food to store personal items. CDI PIC moved employee items. REPEAT

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Mar 23, 2026 A 98.5 · 7 violations

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

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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 slaw in prep unit, rice in RI at temperatures above 41F. CDI. PIC 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 .

#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 glass cleaner with label fading away. CDI. PIC relabeled.

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in house. CDI PIC went to store to purchase test strips.

#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 cleaning needed in RI units and on equipment.

#54 · Garbage & refuse properly disposed; facilities maintained

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

#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 employees personal items stored in shelves amongst items for customers. Designate one area, away from customer product/equipment/food to store personal items.

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Oct 2, 2025 A 98.5 · 2 violations

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

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep units with deep grooves that can no longer be effectively cleaned and sanitized. PIC stated that he is looking into having them resurfaced. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed torn gaskets on the WIC and WIF door. PIC stated that the gaskets have been ordered. REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility is using a household chest freezer for frozen foods (i.e. Hush puppies, fries, breaded okra) . EHS advised PIC not to store any raw proteins in the chest freezer. REPEAT

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

Repeat violation

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom. REPEAT

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Aug 20, 2025 B 84 · 16 violations

Inspector comments: For reinspection call 980-314-1620 Facility voluntarily closed. WIC at 45F at 2:50 pm. PIC will contact EHS with video or pictures before reopening.

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

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 PIC not responding correctly to questions related to the operation of the food establishment. Also observed PIC not knowledgeable of Cold holding temperature requirements. PIC did not exhibit Active managerial control. VR needed 8-30-25 Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −2

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has not trained employees on the health policy. EHS questioned 2 employees and both were not familiar with the health policy. PIC also stated that he relies on the employees reading the poster he has posted and could not present evidence of employees being trained. VR needed 8-30-25 For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected −1.5

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple foods that were not prepped today in the WIC uncovered.

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stored as clean with food residue on inside, CDI containers moved to 3 comp sink. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield inside of the ice machine with buildup.

#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 multiple tcs foods above 41F in the WIC and the prep units. WIC ambient air was 47F. CDI all tcs foods were 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 .

#23 · Proper date marking & disposition −1.5

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 tcs foods in the prep top units not date marked. Also observed an open container of milk in the WIC not date marked. CDI items were voluntarily discarded because they were above 41F. 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 .

#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 large bins of dry ingredients not labeled.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap at bottom of back door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flying insect in the kitchen.

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

Corrected during inspection

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed boiled eggs being peeled on the drain board of the 3 comp sink while dishes were being washed. CDI EHS educated employee and she moved to the prep table.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not stored in sanitizer water.

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

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 handle of scooper buried in the sugar. CDI Employee removed scooper and took to 3 comp sink. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed clean utensil stored unprotected on back prep table.

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

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

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 1 spatula with tears in it 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards with discoloration and deep grooves that can not effectively cleaned and sanitized. CDI Employee voluntarily discarded. 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 torn gaskets on the WIC and WIF door. Also observed rust buildup on the shelves of the WIC. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility is using a household chest freezer for non tcs frozen foods.

#49 · Non-food contact surfaces clean −0.5

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom.

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

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 baseboards in the WIC and WIF cracked or missing. 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 large amount of buildup on vent covers throughout the back area near the 3 comp sink.

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Apr 29, 2025 A 96.5 · 8 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 few containers stacked clean with food residue on inside, food contact surface of container. CDI containers moved to be re washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in prep area flying around.

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

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 raw fish stored, not from receiving, immersed in ice and water. Ensure the fish is stored so that ice can drain and fish is not submersed in water.

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

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoops for ice cream stored in standing water.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately even (7) metal and plastic pans stored as clean while wet nesting. Allow utensils to adequately air dry before stacking.

#49 · Non-food contact surfaces clean −1

Repeat violation

#54 · Garbage & refuse properly disposed; facilities maintained

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

#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 employees personal items stored in various shelves all over facility amongst items for customers. Designate one area, away from customer product/equipment/food to store personal items. Repeat.

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Jan 8, 2025 A 92.5 · 7 violations

#2 · Certified Food Protection Manager −1

Corrected during inspectionRepeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee upon arrival with food safety certification. CDI PIC with certification arrived on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

#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 TCS items and ambient in front RIC holding above 41F. Observed items in WIC on right side next to door holding above 41F. Ambient holding 41F and below. PIC stated Door kept closed and all items began to cool rapidly. VR required to ensure both units are working properly. Repeat VR required and Risk Control Plan will be implemented. 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 inspectionRepeat violation

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 hotdogs opened day before with no date mark. CDI PIC date marked item. Repeat, overall improvement. No escalation in 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of peeled onions sitting on the ground in WIC. Make sure all food is stored off the ground.

#49 · Non-food contact surfaces clean −1

Repeat violation

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

Repeat violation

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Sep 23, 2024 A 93.5 · 12 violations

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

Corrected during inspectionRepeat violation

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no manager on duty upon arrival. CDI PIC arrived after 15 minutes. Repeat

#2 · Certified Food Protection Manager

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee upon arrival with food safety certification. PIC with certification arrived on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, then turn off faucet with bare hands, then use paper towels to dry hands. CDI PIC rewashed hands and turned off faucet with barrier-paper towels.

#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 a container for food in sink bay. CDI Item was moved to three comp sink for wash.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavities of microwaves with splash, food debris and residue. Clean with more frequency. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white plastic of ice machine. Clean with more frequency.

#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 TCS items and ambient in front RIC holding above 41F. Observed TCS items in prep unit next to flat top and ambient on the right side holding above 41F. Items in front RIC voluntarily discarded and new items placed in top RIC in front. Items in prep top were placed in unit 3 hours prior. Items moved over to left side of unit. Observed items in WIC on right side next to door holding above 41F. PIC stated delivery earlier in which door was held open. Door kept closed and all items began to cool rapidly. VR required to ensure both units are working properly. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened milk in front and boiled eggs in prep unit with no date mark. CDI PIC stated eggs were from larger batch from WIC. Items date marked. Milk was opened “last week” and 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in dining area flying around.

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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with no sealant. Sealant is needed on sink where it joins wall.

#49 · Non-food contact surfaces clean −1

Repeat violation

#54 · Garbage & refuse properly disposed; facilities maintained

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

#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 personal food stored amongst customer food in WIC, phone and keys observed on shelving with food for customers. Move all personal items to separate area. Repeat

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Jun 17, 2024 A 95.5 · 7 violations

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

Corrected during inspection

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no manager on duty upon arrival. PIC arrived after 15 minutes.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees drink from bottle and finish eating food then put on gloves to start food prep. CDI hands washed and gloves donned.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and tilapia in reach in drawer at 46F. PIC stated they rinsed fish in cold water (cold water is at 80F) and placed in reach in this morning. CDI moved to Wlak in to cool. Observed gyro slices and cheese in reach in drawe above 41F from last night. CDI items discarded. Observed milk in front reach in unit above 41F. Verification required. CDI item discarded. Observed boiled eggs overstacked in prep top and holding at 48F at the top. CDI top moved to walk in and remaining left in prep top. 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 .

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on line without a hair restraint. CDI hat donned.

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in house. CDI PIC went to store to purchase test strips.

#49 · Non-food contact surfaces clean −1

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 water bottle, personal keys, and bowl with leftover personal food left on equipment and prep surfaces.

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Nov 13, 2023 A 92 · 18 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC upon arrival not certified. PIC with certification arrived on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

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 multiple employee beverages stored on prep surfaces, rolling dry storage bins and shelves above food and/or utensils. CDI- beverages relocated to prevent possible contamination.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee use bare hands to turn off faucet after washing hands and move to don gloves and prepare food. CDI- employee directed to rewash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee leave cook line and go to walk in cooler to get ingredients and return to continue preparing food with same gloves. Observed employee wash gloves in hand sink and continue to move to prepare food. CDI- both employees were directed to discard gloves, wash hands and don clean gloves. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and other produce stored above portioned cups of cole slaw. 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer with food debris. CDI- placed at 3 compartment sink to be rewashed. 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

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cooked gyro meat on cart near hot hold line on 88F. CDI- discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

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 lettuce in walk in cooler without dates. Observed no dates on any products in prep units on line. VR required. 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 two 5 gallon buckets of portioned house made coleslaw and portioned cups of house made ranch in walk in cooler past 7 day expiration. CDI- items 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 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 spray bottle of degreaser on cook line without label. CDI- bottle labeled.

#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 3 large rolling bins and multiple bins of flour/sugar etc. without labels. Observed squeeze bottles of sauces on line unlabeled.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of onions on floor in walk in cooler. Observed electrical cord stored directly on top of potatoes on shelf. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed grease dripping from side of hood back on to flat top grill surface. Did not observed food being contaminated at time of inspection.

#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 one employee preparing food wearing a bracelet.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and/or dirty towels stored on surfaces throughout kitchen. Facility did not have any sanitizer made at time of inspection. CDI- sanitizer made and towels placed in bucket.

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed large plastic containers designated as clean stored directly on floor. CDI- relocated to 3 comp sink to be rewashed.

#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 interior of prep unit door missing leaving exposed foam surface. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelf under prep table on line. Observed oven stored on top of piece of raw wood.

#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. Observed walk in cooler door and handle heavily soiled. Observed shelves inside walk in cooler with heavy food/mildew resides. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood filters and side of hood with excessive grease accumulation, exterior and interior of refrigeration units on line, dry storage shelves, top of oven etc. in need of cleaning.

#51 · Plumbing installed; proper backflow devices −1

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no backflow prevention device on faucet of can wash.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some debris and bucket of grease near back door/dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open.

#55 · Physical facilities installed, maintained & clean

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 baseboards missing on wall in kitchen. Observe damaged baseboard tiles in walk in cooler. 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. General cleaning needed of floors, walls and ceilings throughout.

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Aug 28, 2023 A 97 · details not yet loaded