A99.5

OLDE SYCAMORE GRILL

7500 OLDE SYCAMORE DR, Charlotte, NC 28227

Restaurant · NC permit/State ID 2060013385

Latest gradeA (99.5)

Last inspectedOct 15, 2026

Inspections on record33

On record sinceOct 11, 2013

Score history

Oct 11, 2013Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 99.5 · 2 violations

#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 Chili in the WIC date marked for 10/4 for day of prep. PIC stated that the establishment has not had chili on the menu for the last week, and must have missed discarding, but chili was never served out of date. -CDI- Voluntarily discarded. All other foods were properly date marked and labeled throughout the facility. 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 .

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

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 ceiling tiles in the chemical/storage/dry storage room. Ensure tiles are replaced. Observed small hole in the wall in the same room, ensure that hole is repaired/patched.

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May 19, 2026 A 99.5 · 2 violations

#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 Cheese slices in the prep top unit above 41F. PIC stated that the cheese slices were taken out and used to make sandwiches. PIC stated that all cheese were used to make sandwiches except pepper jack. Pepper jack was also above 41F. All other foods in the prep top/lowboy were 41F or below. -CDI- PIC voluntarily discarded the cheeses 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a domestic use beverage cooler being used to hold individually packaged coleslaw cups present on the cabinet outside of the kitchen area. Coleslaw was held at 40F. PIC stated that the facility would stop using the fridge for TCS foods and would replace with ANSI certified or equivalent equipment.

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Feb 10, 2026 A 100 · 0 violations

Inspector comments: No violations noted during inspection.

No violations were recorded for this inspection.

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Oct 23, 2025 A 99.5 · 1 violation

Inspector comments: EHS observed great improvement from the last inspection.

#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 wiping cloths being stored in QUAT sanitizer solution at less than 100ppm. -CDI- PIC replaced the old sanitizer with a new solution at 200ppm. (0.5 pts)

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Jun 3, 2025 A 94.5 · 7 violations

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw chicken stored above candy bars and packaged beer inside the WIC. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a container of unwashed bell peppers and a box of unwashed tomatoes stored above an opened package of RTE hotdogs inside the WIC. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. 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 a couple tongs and a box grater soiled with food debris on food-contact surfaces, stored on the clean dish rack. CDI: PIC removed all items and placed at the dish room to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#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 an opened container of whole milk and an opened package of RTE hotdogs without date labels, both stored inside the WIC. PIC stated they opened both TCS food items yesterday. CDI: PIC created date labels for both. 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 is not been labeled, or if the label is incorrect. -P Observed a carton of heavy whipping cream date-marked with an opened date of 5/25. CDI: PIC voluntarily discarded the food item since the 7-day window had surpassed. 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 .

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves on the clean dish rack. Replace/seal shelves so that they are smooth and easily cleanable.

#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 black buildup on the non-food contact surfaces around the doors of the lowboy coolers and lowboy freezer. Observed ice buildup inside the WIF. PIC stated work order is in to have repairman come and check on the WIF, mentioning that ice buildup happens anytime it rains. Increase cleaning frequency. REPEAT VIOLATION.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed water leak from the cold water faucet at the handsink inside the kitchen. Repair water leak.

#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 one broken tile under the dish machine. Repair broken tile. 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 dust buildup on ceiling tiles above WIC and make table. Observed oil residue on wall near the make line. Increase cleaning frequency.

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Dec 17, 2024 A 98 · 3 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed celery, tomatoes, cucumbers, and grapes stored above RTE deli meats in the WIC. CDI: PIC corrected storage order since there were no signs of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw philly steaks (beef) stored above fries and onion rings in the small reach-in freezer under pizza ovens. CDI: PIC corrected storage order since there were no signs of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed deli containers used to scoop non-TCS food items (flour and panko) submerged in the food. CDI: Deli containers were removed.

#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 the bottom and top of the cooler drawer accumulating food debris. Increase cleaning frequency. REPEAT VIOLATION. Note: Points deducted but not escalated since today's inspection was in reference to a different area.

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Sep 11, 2024 A 96.5 · 7 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed sliced turkey cooling in walk in cooler with < 40 min left and at 46 F. CDI - Product was moved to undercounter reach-in freezer and cooled to 41 F. -1.5- 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 −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F with several being held since previous day, per PIC and staff present. EHS also noted products being stored above fill line in prep top unit. CDI - Items held > 4 hrs voluntarily discarded and remaining removed from cold holding to be cooled down. -1.5- 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 24 hrs. - Pf. Observed no date labeling on opened pre-cooked hotdogs, bratwurst and container of milk. PIC traced back first use dates to 9/9 and 9/10 and allowed to date mark items accordingly. -0- 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 sliced turkey inefficiently cooling covered and in dense quantities in a deep metal container since 10 AM with less than 40 minutes left to cool to 41 F. Also observed bulk container of baked beans cool only 2 F after 30 minutes in the walk-in cooler. CDI - Sliced turkey vented and transferred to nearby reach-in freezer and PIC implemented active stirring to facilitate cooling towards < 41 F. -0- 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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented can of baked beans on shelving designated for facility use. CDI - Damaged product removed for disposal by PIC. -0-

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

4-501.11 Maintain equipment in good repair. Observed gasket at walk-in freezer beginning to split. Also observed rusted shelving units inside of the walk-in cooler and above prep unit station. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep unit station. CDI - Employee flipped board. -0-

#49 · Non-food contact surfaces clean −0.5

Corrected during inspectionRepeat violation

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 ice building up on flooring and air vents inside of the walk-in freezer; ice build-up from vents visibly spreading down into packaged goods. EHS verified that products were not contaminated as ice only came into direct contact with boxes; goods hermetically in sealed packaging. CDI - PIC and staff removed ice debris from vents. PIC suspects that the drain line on roof may be clogged. Refrigeration specialist will be contacted for further assessment. No escalation of points due to different area observed and improvement on previous violation. -0.5-

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Jan 30, 2024 A 96 · 8 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available in male restroom. CDI - Paper towels provided. -0-

#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 meat slicer and vegetable chopper with signficant food debris stored under and on prep counter. According to PIC, the equipment had not been used for today’s prepping. Also observed several utensils with food debris stored as clean at utensil shelving unit. CDI - All equipment and utensils transferred to the dish pit to be W/R/S. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on catch plate inside of the ice machine. CDI - Equipment cleaned by PIC during inspection. -1.5- 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 135 F or above. - P. Observed chili hot holding in well at 112 F. According to PIC, chili had been placed to hot holding under 10 minutes prior to inspection. CDI - PIC reheated chili above 165 F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed various TCS applicable foods such as: Cooked pork, hashbrowns, sliced turkey and ham, all held past 7 day requirement in the facility. CDI - EHS and PIC had discussion about FIFO and date marking system. All items voluntarily discarded by PIC. -1.5- 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 butane cans stored above boxes containing potato chips on shelving unit in back room. CDI - PIC removed to prevent cross contamination. -0-

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cracked plastic sneeze guard used to cover hot dog rollers. PIC states that a replacement has been ordered. -0-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

REPEAT: 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 reach-in unit gaskets with accumulation of food debris and non-food contact surfaces inside of prep top in need of cleaning. -0.5-

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

Repeat violation

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 food debris build-up on floor under prep unit. Keep and maintain clean. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional hot cabinet and speed rack stored in back of facility. Remove from premises. -0.5-

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Sep 25, 2023 A 97 · 6 violations

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed packages of raw pork belly stored over packaged hamburger buns inside of the walk-in freezer. No physical evidence of contamination observed. CDI - Storage order was corrected to prevent cross contamination. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

#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 large batches of pasta salad and coleslaw ineffectively cool 1 degree F after > 20 minutes. CDI - Products separated into small portions (flat sheet pans) to facilitate cooling towards < 41 F. -0- 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.

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

Corrected during inspection

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed burnt and crumbled rubber spatulas stored inside container with other intact utensils at shelving unit. CDI - Damaged utensils discarded. -0-

#49 · Non-food contact surfaces clean

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

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bins in female restroom. -0-

#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 ceiling and ice machine ventilation in need of cleaning. -0-

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Jun 15, 2023 A 97.5 · 5 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 shrimp being stored over pre-cooked pork. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed multiple dented cans on shelves designated for facility use. CDI: Items were relocated to a separate area for credit.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top for use with stickers on.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and bowls wet stacked.

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

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3 compartment sink testing 50ppm quat. PIC informed EHS at beginning of inspection, facility is manually mixing sanitizer. Repair.

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Jan 30, 2023 A 94.5 · 5 violations

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

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3 comp sink testing 50ppm. Until dispenser is repaired facility is mixing quat sanitizer manually or using a bleach/water solution. VR required within 3 days. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs and chili hot holding in hot box below 135F. CDI: PIC reheated items above 165F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Repeat violationFollow-up verification required

REPEAT 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 kidney beans and cooked pasta with prep dates of 1/21. PIC voluntarily discarded items. VR required within 10 days. 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 .

#35 · Approved thawing methods used

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna completely thawed still in ROP packaging.

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

Repeat violation

REPEAT 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 food being stored on the floor in the walk in freezer.

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Sep 1, 2022 A 97.5 · 5 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed cooked mushroom Demi with date mark 08/18 still in walk in cooler. CDI - PIC voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed cooked house made chili and cole slaw mix in walk in cooler and prep without date. CDI - PIC dated during inspection. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER THE LAST INSPECTION. -1.5-

#35 · Approved thawing methods used

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken breast thawing under cold running water at 75F. Cold running water shall be 70F or less. In warmer months, it may be necessary to thaw using another approved method. -0-

#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 food in walk in cooler by door stored directly on the floor. Keep at least 6 inches off the floor. -0-

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

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 serving utensils stored inside metal container with food debris in side. CDI - PIC pulled these and re-washed the utensils and the container. -.5-

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup on the inside of dish machine on doors and at the top corners. Clean often enough to prevent buildup. Per PIC, dish machine is de-limed every week. EHS advised PIC about the requirement to clean at least once every 24 hours. -.5-

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Jan 27, 2022 A 97 · details not yet loaded