B87

BOB EVANS REST #335

16706 NORTHCROSS DR, Huntersville, NC 28078

Restaurant · NC permit/State ID 2060013186

Latest gradeB (87)

Last inspectedOct 22, 2026

Inspections on record44

On record sinceAug 8, 2013

Score history

Sep 16, 2014Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 B 87 · 14 violations

Inspector comments: Facility may request a re-inspection at 980-314-1620. EHS provided PIC with physical copies of the walk in cooler food storage guide, the reach in cooler food storage guide, the “when should I close my establishment” guide and an updated vomit and diarrhea clean up poster due to theirs being in black and white. MCHD Environmental Health Website: https://eh.mecknc.gov/food

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

Corrected during inspection

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several out of control risk factors today including but not limited to holding temperatures, cooling, improper handwashing, and control of imminent hazard. EHS recommended using the food safety checklist linked below with all members of management. 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.

#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 employee pour a pitcher of water into the hand sink. CDI: Employee educated on proper hand sink usage. Hand sink cleaned.

#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 open box of raw burgers stored over fries in reach in freezer. Observed open box of raw burgers stored over pot roast in walk in freezer. CDI: Items reorganized. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed open container of raw burgers and country fried steak stored over raw fish in reach in freezer. CDI: Items reorganized. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to handle raw items and then handle plates and ready to eat items with no glove change. CDI: Employee doffed gloves and properly washed hands. Plates removed. RTE food was sold before EHS could intervene. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes reheated to less than 135F. Employee attempted to reheat in the microwave and did not fully reheat (see below). CDI: Items were rapidly reheated to over 165F in the back prep kitchen area. 3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed employee reheat mashed potatoes in microwave to below 165F. CDI: Products reheated to over 165F in back prep kitchen properly.

#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 3 pans of carrots cooked yesterday still cooling. CDI: Items voluntarily discarded. Observed sliced turkey breast cooling in walk in cooler at 0F/min. CDI: After 1.5 hours, product was split into 2 pans to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and links, and gravy stored in steam table below 135F. Observed green beans stored in hot box below 135F CDI:Sausage and gravy Items voluntarily discarded and new product made. Green beans were rapidly reheated to over 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 several items held above 41F on the cook line including but not limited to items in right side of prep top (Mac and cheese, salsa, raw shell eggs(above 45F), etc), pasteurized egg mix on counter, raw shell eggs on counter, half and half in the server prep top, hash brown potatoes on counter, and French toast mix on ice. CDI- Food items were voluntarily discarded. EHS advised to place the items held on the counter on TPHC or create proper ice baths. EHS advised that the prep cooler needs to be repaired to properly maintain items. Currently no items held there. REPEAT VIOLATION VERIFICATION REQUIRED within 3 days on or before 10/25 to verify prep top cooler is operating correctly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 pans of carrots cooling from yesterday tightly covered and turkey cooling while piled high and covered. CDI: Carrots voluntarily discarded. Turkey was divided into 2 pans and left uncovered to cool. 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

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 preparing food with no hair cover.

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

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler peeling in several areas as well as rusted brackets used to hold the mini shelves for the panned up products in the walk in.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with build up. Observed speaker and fan covers in walk in cooler with microbial growth. Observed microwaves throughout facility in need of thorough cleaning. Observed bread racks with crumbs and debris on shelves. Observed fan cover on reach in Dutch door unit and coils of salad unit with significant dust and debris build up. Observed some gaskets of reach in units in need of cleaning. REPEAT VIOLATION

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed drain for 3-comp sink below flood rim level. Observed the drain was clogged and fully up and around the pipe that is set in the drain. See #52. VERIFICATION REQUIRED within 3 days by 10/25 to ensure pipe has been repaired to meet back flow requirement. 5-205.15 Maintain a plumbing system in good repair. Observed severe leak from left side of 3-comp sink from what appears to be a partially rusted out side. Side of the sink does hold water but water leaks through. Have sink repaired to hold water without leaking.

#52 · Sewage & wastewater properly disposed −1

Corrected during inspection

5-402.13 Maintain sanitary sewage system according to Law.-P Observed floor drain under 3-comp sink backed up and not draining. CDI: Roto rooter was called out and cleared the drain. In addition, they will return later today to clear and flush out the lines leading out of the facility remove clogged up grease and debris.

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

Repeat violation

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor/wall joint on the left side of the entry way to the mopsink is missing base coving. The floor/wall joint needs to be properly repaired and sealed. PIC is aware and said a work order has been placed. Observed floor not graded to drain and standing water under clean side of drain board at dish machine. 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 missing floor tile at the mopsink area. Missing floor tile needs replaced so floor is in good repair. PIC is aware and said a work order has been placed. Additionally there are several areas throughout the facility with damage floor tiles. Observed low grout in several areas particularly near entrance to kitchen near the ice machine. Observed wall covering on right side of dry storage pulling away from the wall. Affix covering to prevent pest harborage. Observed wall damage in dry storage particularly by the door. REPEAT VIOLATION

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Jun 26, 2026 A 97.5 · 7 violations

Inspector comments: Inspection led by EHS Nick Suhocki

#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 spinach and chicken salad on the front line holding at 45F. CDI- Food items were within cooling parameters and PIC moved items to an ice bath to rapidly cool to 41F or below. 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at the front service counter at 0 ppm of quat.

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

4-501.11 Maintain equipment in good repair. Observed excessive ice build-up on the piping of the fan unit in the walk-in freezer and needs repaired. PIC is aware and said a work order has been placed.

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sides of griddles and area underneath griddles have grease and food debris build-up. These need to be cleaned and cleaned frequently to prevent build-up.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

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

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

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two (2) exposed bulbs and lighting without covers in kitchen at grill lin. Ensure bulbs are shatter resistant or provide covers.

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Dec 4, 2025 A 95.5 · 2 violations

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 pancake dispensers stored as clean with food debris accumulation on dish rack in dish pit. 2- separate stacks of plates on cook line with food residue accumulation stored as clean. CDI- PIC removed items to dish machine. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

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). Observed 1% low-fat chocolate milk without date. PIC stated that item was opened on yesterday and is expected to be held for more than 24hrs. CDI- PIC had food employee apply correct date mark. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed 2 separate 10-count portioned containers of green beans and mashed potatoes located in WIC without a date. PIC stated items had been prepped on 12/2. CDI- PIC had date stickers placed on tray for 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 .

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Jul 2, 2025 A 96.5 · 5 violations

Inspector comments: Water stored at grill is used during cooking process, basting eggs. Burgers are not CTO. Cooked evenly on both sides using timer and food thermometer to confirm completion, per the PIC.

#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 deli slicer stored as clean with food debris, PIC stated item is cleaned after each use and had not been used since the day prior. Observed several plates stored as clean on racks in dish pit area with food debris and food residues. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition

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 sausage crumbles in standing RIC, sliced turkey and pot roast in standing RIC 2, all without dates after being originally prepped on 7/1 and 6/30. CDI- EHS discussed proper date marking procedures, PIC applied correct dates. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 container of pooled eggs being cooled in low RIC after service rush. CDI- PIC removed items to cool in WIC after discussing effective cooling methods with EHS. Observed sausage crumbles cooling in standing RIC densely packed with tightly fitted lid. CDI- PIC removed lid and had item moved to coldest part of unit. 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 −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing food without using hair restraint on front line. EHS discussed the use of head covering with PIC. *REPEAT*

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris between HH and cooking equipment on back line. Observed food debris on shelving where clean plates are stored on cookline. Observed sticker residue still intact on containers stored as clean above prep area on back line. Increase cleaning frequency. *REPEAT*

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Mar 3, 2025 A 94.5 · 12 violations

#8 · Hands clean & properly washed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wearing gloves for food preparation, move to different area of kitchen to perform task, return to food prep area, and then don gloves. CDI - Employee was stopped and asked to wash hands. Employee conducted handwash following correct handwashing procedure. -0 points-

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

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed in- use utensils at food prep station, grill, and on prep tables. PIC stated that utensils are changed/cleaned approximately every 6 hours. The utensils present during start of inspection were in -use for approximately 6 hours. CDI - All in-use utensils 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 .

#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 salsa at cold holding prep line with a temperature of 49F. All other items at prep line were 41F or less. Salsa is commercially made. Salsa in walk in cooler was 37F. CDI - PIC discarded salsa and replaced with salsa with a temperature of 37F. PIC has been advised to conduct frequent temperature checks of all TCS foods. -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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in dry storage area. PIC identified contents to be cleanser. CDI - PIC labeled spray bottle with name of contents. -0 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 container of breading mixture and unlabeled shaker container of powdered sugar. All other containers of food were properly labeled. -0 points-

#40 · Personal cleanliness −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without using hair restraint. 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 food while wearing wrist watch. -REPEAT- -0.5 points-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed small butter scooper stored in water with a temperature of 49F in flip top cooler. CDI - PIC discarded water. -0 points-

#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 machine without protective covering or wrapping. -0 points-

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food build up on non-food contact surfaces of grills hot holding equipment, and gaskets of cold holding equipment. Observed dust on shelving used to air dry equipment and utensils. -REPEAT- -1 point-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at handwashing sink closest to walk in cooler. Repair leak. -0 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 food build up and debris on the floors in dry storage room, under shelving units, under the dishmachine, and under prep tables. -REPEAT- -1 point-

#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 covered drink stored on drying rack near dish machine. Designate an area for the storage of employee drinks away from clean equipment, food, and utensils. -0 points-

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Nov 1, 2024 A 90 · 16 violations

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf The following priority items were observed during the inspection today: 1) handwashing (when to wash) 2)cold holding 3) date marking 4) food contact surfaces properly cleaned and sanitized. Please refer to the items below for more information of observations and corrective actions. Compliance visit required to ensure Foodborne illness risk factors are in place and that staff are properly educated. 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.

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

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 personal food (Pizza) stored in a reach in cooler. During this time there was nothing else in the unit but was told by the PIC it is used on the weekends. Designate an area for employees to store their food to prevent contamination. CDI - PIC removed the food from the unit.

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

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 food handler and PIC wearing the same gloves and changing tasks: handling ready to eat foods - bacon and raw foods such as shelled eggs and then touching handles of equipment and order screens without washing their hands or changing gloves. CDI - Discussion and education with the PIC on when to properly wash hands to prevent contamination. PIC had food handler rewash their hands. Compliance visit to ensure continued compliance.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the front handsink behind the cashier area.

#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 shelled eggs stored over ready to eat sauces/dressings in the cookline reach in cooler. CDI - PIC removed the eggs and placed into the walk in cooler. 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

4-602.12 (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 all microwaves in kitchen area with build up of food debris, splash, and residues. Recommend higher frequency and more thorough cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife in the knife holder with dry food debris. Observed several “stored as clean” plates at the cookline with food debris. These were the top plates. CDI - PIC removed and brought to the dishmachine area to clean. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded hashbrowns and home fries with no change in cooling temp from 46F @ 856AM to 930 to 1034. PIC relocated the pans to the walk in freezer. Will check temp at 1220PM. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 salsa, feta, grilled onions all above 41F and all other TCS foods in the unit were below 41F. Observed that these TCS foods were doubled panned and could be why they did not temp below 41F. Observed hash browns under the the flat top above 41F. CDI - PIC discarded and moving forward will be using TPHC for these TCS foods. PIC relocated the hash browns to the walk in. 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 TPHC not present at the facility and PIC unable to locate for the following TCS foods: French Toast batter, shredded cheddar and would like to add grilled onions, guacamole and feta. Will provide TPHC procedures and will assist in completing. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Repeat 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 just prepped shredded hashbrowns and home fries cooling in deep plastic pans, covered and stacked. CDI - PIC unstacked and uncovered pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 boxes of turkeys stored less than 6” in walk in freezer. Observed coke bags on the ground in the dry storage.

#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 PIC prepping food without an effective hair restraint.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at the front service counter at 50 ppm of quat. CDI - PIC remade the sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in-use sanitizer bucket stored on prep tables.

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of refrigeration equipment along the cookline, salad prep and front service area prep top coolers accumulating food debris and residue. Observed debris accumulating in the sprayer inside the dishmachine. Clean and maintain.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the mop/service sink without a back flow prevent device. Sprayer hose attached. CDI - PIC removed the sprayer nozzle.

#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 cleaning needed on the floors in the following areas: dry storage room floor, cleaning under shelving units, under the dishmachine area, under prep food tables.

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Sep 26, 2024 A 98.5 · 3 violations

#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 cart stored in front of handwashing sink near walk in cooler. CDI - Cart was removed 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink near walk in cooler CDI - Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near walk in cooler. CDI - Paper towels were provided. -1 point-

#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 containers of bread and celery dressing and cooked carrots cooling in walk in cooler. CDI - Lids were removed to allow cold air to circulate in and around food. Proper cooling procedures were discussed with PIC. -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 .

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic utensils stored in shredded cheese with handles making contact with food. -0 points-

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Apr 23, 2024 A 98 · 2 violations

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

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of food debris, splash, and food residues on non-food contact surfaces of equipment including shelving, toasters, cold holding equipment, and ovens. Recommend higher frequency and more thorough cleaning. -0.5 points-

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Nov 15, 2023 A 97 · 9 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 PIC with limited knowledge of food borne illnesses, symptoms, and when to report. CDI - PIC was corrected through instruction and reminded of employee health policy signage in establishment. -0 points- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on shelving above ready to eat foods. Designate an area for the storage of employee drinks away from food, clean equipment, and utensils. -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 mac and cheese, baked apples, shredded cheese, and French toast batter cold holding at prep line at temperatures between 44F and 52F. PIC stated that cold holding unit was unable to maintain TCS foods at 41F or less and it is scheduled for replacement. PIC has been advised to hold items on TPHC. CDI - Items at prep line were placed on TPHC. -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 .

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

Corrected during inspection

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 raw shell eggs held on TPHC without start and discard times. Establishment has TPHC procedures for TCS foods held at prep line. CDI - Discard times were establishment for raw shell eggs and PIC was reminded of established TPHC procedures. -0 points-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and dry storage areas. -0 points-

#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 employee preparing food while wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing hair restraint. -0.5 points-

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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on side of sanitizer bucket. CDI - In-use wiping cloth was stored directly into sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in-use sanitizer bucket stored on floor in kitchen area. -0.5 points-

#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 broken eggs and food splash on floor of walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed exposed bulbs and lighting without covers in kitchen. Ensure bulbs are shatter resistant or provide covers. -0 points-

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Aug 11, 2023 A 97.5 · 6 violations

#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 heavy food build up and splash on microwave at prep line. Recommend higher frequency and more thorough cleaning. -0 points-

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box and plastic package of bread buns stored on floor in walk in freezer -1 point-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked plastic containers with pooled water (wet stacking) drying on drying rack in dish pit area. Position drying equipment and utensils to make air drying possible. -0.5 points-

#45 · Single-use & single-service articles: properly stored & used −0.5

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 box of clamshell food containers stored on floor in dry storage area. -0.5 points-

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris, splash, and residues on cold holding equipment, hot holding equipment, shelving, and on door handles. Recommend higher frequency and more thorough cleaning. -0.5 points-

#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 soap dispenser at rear handwashing sink broken and off of wall. Repair/replace soap dispenser to encourage as much handwashing as possible. -0 points-

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Jun 8, 2023 A 96.5 · 3 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 shredded cheese, sliced cheddar cheese, and provolone cheese cold holding at temperatures between 50F and 53F in prep unit. CDI - All items were placed in prep unit prior to breakfast service. Items were taken to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 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 .

#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 tightly wrapped turkey breast and covered containers of gravy cooling in walk in cooler. CDI - Items were uncovered to allow cold air to circulate in and around food product. -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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing and cooking food without wearing hair restraints. -0 points-

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Mar 22, 2023 A 95 · details not yet loaded