A97.5

SHOWMARS - LITTLE ROCK

2540 LITTLE ROCK RD, Charlotte, NC 28214

Restaurant · NC permit/State ID 2060013499

Latest gradeA (97.5)

Last inspectedOct 12, 2026

Inspections on record44

On record sinceAug 1, 2013

Score history

Apr 22, 2015Higher is betterOct 12, 2026

Inspections & violations

Oct 12, 2026 A 97.5 · 3 violations

Inspector comments: inside WIF ice starting to form around A/C unit.

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

Corrected during inspection

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine door with built up debris in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed equipment stored clean on above prep sink with food built up. Observed white container housing several clean utensils/equipment making contact with debris and liquid inside container. CDI - PIC moved items back to dish machine. 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

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 entire box of salmon fully thawing in WIC without being removed from ROP package or without any opening made to package per manufactured instructions display on packages. CDI - PIC voluntarily discarded entire box of salmon.

#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 debris and litter in WIF and food built up around hard to reach areas of cooking equipment. Increase frequency of detailed cleaning. 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 ceiling tiles/vents damaged. Replace or repair units.

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Jun 29, 2026 A 96 · 6 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two boxes of uncut tomatoes in WIC adulterated. CDI - PIC voluntarily discarded both boxes of uncut tomatoes.

#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 sliced tomatoes and cooked yellow rice from 6/27 in produce(WIC) above 41F. CDI - PIC voluntarily discarded food. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked yellow rice from 6/28 in low boy cooler #1 above 41F. CDI - PIC voluntarily discarded rice 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus without any datemarking above 41F in flip top unit#1. CDI -PIC voluntarily discarded hummus. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and portioned cups of chipotle ranch dressing from 6/27 above 41F in flip top unit #1. CDI - PIC voluntarily discarded foods. 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

Corrected during inspection

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed in-use wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC moved items to sanitizer container.

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed flip top unit internal lid baffle lose and hanging. Repair lid. 4-501.11 Maintain equipment in good repair. Observed cold drawers with torn and misshaped gaskets.

#49 · Non-food contact surfaces clean

Corrected during inspection

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 bus tubs with flour debris. CDI - PIC rewashed bus tubs and stored items above flours containers on storage shelf.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up around hard to each area of cooling and cold holding pieces of equipment. Increase frequency of detailed cleaning areas.

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Feb 25, 2026 A 96.5 · 4 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Observed in WIC plastic 22qt of raw shrimp and three plastic containers of prepared raw chicken above 41F prepared since 11:00AM. See temp chart. PIC reduced amount of food in each container and added ice left in WIF to cool down. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of chipotle sauce in flip top unit above 41F with yesterdays date. CDI - PIC voluntarily discarded sauce. 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 container of chicken salad with datemarking from 02/18 exceeding 7 day period in WIC. CDi - PIC voluntarily discarded chicken salad. 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 .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear exit door to kitchen with gaps along lower portion of the door which may allow for insects to enter. PIC will have fix weathering.

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

Corrected during inspectionRepeat violation

REPEAT 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 to wall joint tiles broken and missing near grill area. 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 floor tiles broken and missing near and inside walk in freezer. EHS observed improvement with floor tiles and floor to wall joint. Points not escalated.

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Aug 22, 2025 A 96.5 · 6 violations

#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 that clean equipment hanging on the storage rack above the three-compartment sink was becoming contaminated by splashing water from thawing raw fish and shrimp directly in the sink. CDI - PIC educated the employee on proper thawing under running water and instructed to wash, rinse, and sanitize all items hanging above the sink. 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 inspectionRepeat violation

Repeat 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gyro meat in the cold drawer at temperatures above 41°F. The gyro meat was placed into the unit around 10:30 AM. The person in charge cooled the gyro meat down in the walk-in freezer. Points were reduced due to improvement of only one item out of temperature. 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 .

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

Corrected during inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area and crawling insect on wall near dish washing machine. CDI - PIC insect was removed.

#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 without any form of hair covering while working in kitchen.

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

REPEAT 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 ceiling tiles damaged and missing throughout kitchen area. 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 to wall joint tiles broken and missing near grill area. 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 floor tiles broken and missing near and inside walk in freezer.

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

Corrected during inspection

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Overserved hood filters with grease and debris build up and grease container almost fully filled. PIC will have hood system serviced. 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 personal food throughout walk in cooler. CDI - PIC voluntarily discarded personal food items.

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Jun 4, 2025 A 95 · 5 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 41F within 4 hours. -P. Observed in WIC raw shrimp, raw pollock, and raw flounder covered and stacked on top of each other above 41F prepared at 01:00PM. None of these items cooled in the 4 hour time frame. CDI - PIC voluntarily discarded food. 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large plastic containers of raw chicken date marked 06/03 above 41F in WIC. CDI - PIC voluntarily both containers of raw chicken. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheddar cheese and shredded cheddar cheese in flip top unit/cold drawer above 41F date marked 06/01. CDI - PIC voluntarily discarded two pans. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut (Mix Melon) container in WIC above 41F. CDI - PIC voluntarily discard container. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in flip top unit #3 above 41F from 06/03. CDI - PIC voluntarily discarded container. 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 −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 and stacked containers of raw shrimp, pollock, and flounder on top of each other in WIC. CDI - PIC had 1 hour to quickly cool raw foods down and placed them in WIF where food did not cool in time. 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 .

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

Corrected during inspection

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 three boxes of single service items stored on the floor in storage room. CDI - PIC had boxes moved off the floor.

#55 · Physical facilities installed, maintained & clean

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Jan 31, 2025 A 94.5 · 6 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in flip top unit #3 above 41F prepared around 9:00AM. Observed pan of raw salmon in low boy cooler #3 above 41F that was thawing early this morning. Observed container cooked gryo meat in cold drawer above 41F from yesterday. Observed blue cheese portion cups in flip top unit #2 from yesterday above 41F. Observed container of cooked rice in low boy cooler #1 above 41F from earlier today. CDI - PIC voluntarily discarded food items above 41F. Educated PIC on not over stocking containers of food and allowing items to be cooled properly before placing in flip top and low boy coolers. 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 −2

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear secondary spray with green liquid and aerosol can stored on prep table without any identification. CDI - PIC stated it was degrease and stainless steel cleaner. Items were discarded by PIC. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear secondary spray bottle near grill station without any identification. CDI - PIC stated it was degrease and discarded spray bottle.

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

Corrected during inspection

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee using food container lid as a barrel for preparing green and red peppers on top of trash bin. CDI - EHS instructed employee to use cutting board on prep table instead of food container lid over trash bin. Employee took food container lid to dish room.

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

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths scattered around the kitchen. CDI - PIC instructed employee to make a bleach sanitizer solution and to store them inside the bucket.

#43 · In-use utensils: properly stored

Corrected during inspection

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 single service cup used to scoop cooked rice stored in low boy cooler. CDI - PIC discarded single service cup.

#49 · Non-food contact surfaces clean

Corrected during inspection

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 several food containers with original sticker and sticker glue on stored clean. CDI - PIC took food containers to dish room.

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Jul 23, 2024 A 92 · 9 violations

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two food servicer workers donning on new gloves without washing hands. Food service workers were preparing raw fish and shrimp and continued working in other areas of kitchen CDI - food service workers were instructed to wash hands before donning on new gloves. EHS observed food service workers continuously washing hands properly and donning on new gloves.

#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 raw shrimp and fish above 41*F in cold holding unit . CDI - PIC shrimp and fish to smaller containers and placed them in WIF. 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed in-use two clear spray bottles without any labels. CDI - PIC labeled spray bottles. (Degreaser) & (Bleach) 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use spray bottle of bleach sanitizer with pure bleach. CDI - PIC diluted bleach to proper levels resulting in approximately 100PPM

#37 · Food properly labeled: original container −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two stainless steel shakers without labels that are not easily identifiable near grill. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two bus tubs of flour without any labels.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insect crawling on wall in storage room area.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution housing wiping cloths under 10PPM. CDI - PIC discarded liquid and started with new sanitizer with concentration of 200PPM.

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

Corrected during inspection

4-502.11(A) Maintain utensils in good repair. Observed hand held can open with rusted gears. CDI - PIC voluntarily discarded item. 4-502.11(A) Maintain utensils in good repair. Observed melted handle of serving spoon stored clean. CDI - PIC voluntarily discarded item. 4-502.11(A) Maintain utensils in good repair. Observed stored clean paint chipping off of lemon/lime squeezer. CDI - PIC voluntarily discarded item. 4-501.11 Maintain equipment in good repair. Observed ice build up around WIF door.

#55 · Physical facilities installed, maintained & clean

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

Repeat violation

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease and food build up on filters for hood system near grill. 4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed missing filter from hood system above hot holding unit. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone, earphones and charger cords on prep table near clean slicer.

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Mar 21, 2024 A 93.5 · 7 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw breaded chicken stored above and next to beef in RIF. CDI - PIC moved chicken to lower rack. 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed less than 50PPM from two different in-use sanitizer buckets. CDI - PIC discard sanitizer and made a new solution measuring about 250PPM. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#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 diced tomatoes in prep top above 41*F. CDI - PIC voluntarily discarded items. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and cut lettuce above 41*F in WIC. CDI - PIC voluntarily discarded items.

#37 · Food properly labeled: original container −1

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four stainless steel spice shakers without labels that are not easily identifiable near grill. 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 three red secondary bottles without labels that are not easily identifiable in prep unit. CDI - PIC placed labels on items. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two containers of cheese without labels. CDI - PIC labeled one Shredded mix Cheese and the other Feta Cheese

#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 one container of seasoning with cup/bowl used for scooping out seasoning inside. Observed three other containers with scoops handles covered by seasonings. CDI - PIC removed utensils to dish and will relocate utensils.

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

Corrected during inspectionRepeat violation

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed less items used for storage throughout facility. PIC did improve on removing items that are not necessary to establishment. POINTS have been reduced due to improvement on overall facility discarding not usable utensils and equipment. CDI - PIC will continue to remove items.

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

Corrected during inspectionRepeat violation

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease build up on filters. Two filters were missing and one damaged.

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Mar 6, 2024 B 86.5 · 13 violations

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

Repeat violation

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 facility had several priority item violations today. Observed no PIC. Food service worker had little to no knowledge of food establishment process and procedures and was communicating through text message with owner.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty at beginning of inspection.

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

Corrected during inspection

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed no educational poster on Employee Health and was shown vomit and diarrhea poster instead. No verbal conformation on employee health knowledge. CDI - food service worker was given Employee Health educational poster and verbal education.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service worker donning on new gloves without washing hands. Food service worker was preparing raw flounder and peeling eggs. CDI - food service worker was instructed to wash hands before donning on new gloves. 2-301.15 Only wash hands in handwashing sink. -PF Observed food service worker rinsing gloved hands in prep sink. CDI - food service worker was educated on how to properly wash hands and where to wash.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one sinks in kitchen with no soap and the other sink with no soap in employee restroom. CDI - food service worker provided soap to both. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed employee hand wash sink with no paper towels. CDI - food service worker provided paper towels.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food debris on ice scoop and inside ice scoop holder attached to ice machine. Ice scoop holder is also cracked.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several pieces of cooked chicken in hotel pan on prep top between 112*F-120*F from this morning. Cook stated they do not follow TPHC and that the food is discarded every 10 minutes. CDI - food service worker voluntarily discarded cooked chicken.

#23 · Proper date marking & disposition −3

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- Observed bag of shredded cheese and mozzarella without any date marking CDI- food service worker voluntarily discarded items. 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 broccoli on a pan in lowboy cooler without date mark. CDI- cook provided date mark from today.

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

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door that would allow entry of insects and rodents.REPEAT

#41 · Wiping cloths: properly used & stored

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several damp cloths and soiled dry cloths on prep tops throughout facility.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed one toilet in the employee restroom not working. EHS advised to repair or have it taken out and sealed. Also observed a sewage smell in near ice machine. REPEAT

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

Repeat violation

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several items and furniture stored in back that are either not necessary to operation and maintenance. REPEAT 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 chipped throughout facility (especially at corners). Observed chipping paint in storage rooms landing on cans of food and holes in walls throughout food establishment. Observed facility has used concrete to patch some floor areas near WIC but it is not a smooth finish. REPEAT

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease build up on hood filters above grill.

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Feb 20, 2024 B 87 · 13 violations

Inspector comments: EHS observed that the previous grade card was not posted. EHS advised facility that the grade card must be visible to customers at all times. EHS verified that grade card was posted before leaving. For a re-inspection call 980-314-1620

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

Repeat violation

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 facility had several priority item violations today. REPEAT VR needed 3-1-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty at beginning of inspection. Assistant manager arrived 45 into the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no clean up instructions at facility. PIC stated that she took them to make copies but has not done so yet. CDI EHS provided clean up instructions. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible −1

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the Front handwashing sink had ketchup in it. Employee stated that some employees use it for food prep. PIC stated that they normally do not use it for handwashing. VR needed 3-1-24

#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 diver stored as clean under prep table with large amount of food debris. Employee stated that he did not use it today and it was last used yesterday. REPEAT CDI Employee moved dicer to dish room to be w/r/s. 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 .

#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 broccoli cheddar soup in hot well below 135F. PIC stated that he had just put it in the hot well within the hour. CDI EHS educated PIC on proper reheating procedures and he reheated soup on stove to 180F. 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 .

#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 Greek salad sitting on top of pan in prep top at 46F. CDI PIC stated that it was made yesterday and PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

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- Observed Greek salad that was made yesterday in prep top with no date mark. CDI PIC voluntarily discarded REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 broccoli on a pan in lowboy cooler and a gallon of milk in the front prep unit with no date mark. CDI PIC provided date marks 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 .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door that would allow entry of insects and rodents.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed doors to both WIC and WIF not self closing and the handle missing on the door of the salad WIC. This creates a safety hazard. Observed one toilet in the employee restroom not working. EHS advised to repair or have it taken out and sealed. Also observed a sewage smell in employee restroom. REPEAT

#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 inside and outside of microwave with food and grease buildup.

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors to dumpster area and dumpster open. REPEAT

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

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 baseboards chipped throughout facility (especially at corners). Observed chipping paint on the wall in the storage room, causing paint chips to accumulate on top of food cans. Observed facility has used concrete to patch some floor areas but it is not a smooth finish. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several items and furniture stored in back that are either not necessary to operation and maintenance. These items have been store in facility for over a year.

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Feb 7, 2024 B 88 · 16 violations

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

Corrected during inspection

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had several priority item violations today. CDI EHS educated PIC on priority violations and most were corrected during inspection. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed 3 employees not aware of the health policy and unable to answer inspectors questions. CDI EHS provided Food Employee Reporting agreement and educated PIC on health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash his hands and turn the water faucet with his clean hands. EHS educated PIC and employee re-washed his hands.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handwashing sink. CDI PIC provided paper towels. REPEAT

#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 diver stored as clean with large amount of food debris. CDI PIC moved dicer to dish room 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 .

#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 cheese, lettuce, eggs, and soup in front WIC above 41F. See temperature chart. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 chili, sautéed peppers, and beef gravy in prep unit with no date mark. Observed hushpuppies with expired date mark. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed Boric acid and 2 types of bug spray in back storage room. CDI EHS educated PIC and toxic materials were discarded.

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs in drain of unused soda machine. EHS advised to either repair or remove unused soda dispenser from facility.

#40 · Personal cleanliness

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen bearded employee with no beard guard. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee with bracelet on his arm.

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

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

4-501.11 Maintain equipment in good repair. Observed door to WIC 2 missing inside door handle created a safety hazard. Door also needs to self closure. Observed one toilet not working in the employee bathroom. EHS advised to have taken out or repaired.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have chlorine test strips for chemical dish machine. VR needed 2-17-24

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

REPEAT 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grounds around dumpster with large amount of trash. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters sliding doors open.

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

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 several missing and chipped floor tiles throughout facility. Observed baseboards not smooth and easily cleanable throughout facility. REPEAT

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

Repeat violation

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and other possessions on prep table and commingled with customer food. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food comingled with customer food in prep coolers and on back prep tables.

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Oct 10, 2023 A 95.5 · 9 violations

Inspector comments: PIC opted to use TPHC for the grill prep top and the grill cold holding drawer. EHS explained TPHC procedures to PIC.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handsink. CDI PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at handsink near dish room. CDI PIC provided paper towel.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can stored in dry storage. CDI PIC put in return area

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine Quat sanitizer completely out. PIC stated that they have not washed dishes because they were waiting for sanitizer to be delivered today. CDI Quat sanitizer was delivered during inspection. EHS verified correct sanitizer strength. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#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 several tics foods in grill prep top and CH drawer above 41F. PIC stated that the items were taken out of the WIC 3 hrs ago. CDI PIC put items in WIF to cool down. EHS verified items were cooled down to 40F. Observed boiled eggs in WIC above 41F that were cooked on 10/05/23. CDI PIC voluntarily discarded eggs. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish thawing in sink of water and no running water. Employee stated that fish had been thawing for 1 hour. EHS educated PIC on approved thawing methods. CDI employee put fish in pan and put it in WIC.

#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. 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 inside of microwave door with large amount of rust.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing on dumpster 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grounds around dumpster with large amount of trash and waste .

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

Repeat violation

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table CDI employee put phone in her pocket 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cup with a straw on shelf with clean dishes. CDI PIC moved employee cup

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Jul 3, 2023 A 95 · 13 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures at establishment. CDI EHS provided poster and 4 page instructions. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in back restroom. CDI EHS provided Spanish and English signs.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on white shield in ice machine.

#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 container of coleslaw and pan of raw salmon in prep unit above 41F. Cook stated that these foods were put in the units yesterday. CDI PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 a pan of salmon that was prepped yesterday packed tightly and covered in prep unit at 43F. EHS educated PIC on various methods to quickly cool foods. CDI PIC voluntarily discarded salmon.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door.

#41 · Wiping cloths: properly used & stored −1

Repeat violation

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

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

Corrected during inspection

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 several boxes of single service articles on the floor in storage room. CDI PIC put boxes on a shelf.

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

4-501.11 Maintain equipment in good repair. Observed doors to both walk in coolers and walk in freezer not self closing. Observed cabinet doors up front missing hinges and falling off.

#49 · Non-food contact surfaces clean

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink drain pipe broken and water pouring out on the floor in kitchen.

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a large area of missing floor tiles near prep units in kitchen. Observed several baseboard tiles cracked and missing. Observed several spots with low grout between floor tiles in facility. Observed missing floor tiles at door inside WIC REPEAT

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

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 2 employee drinks with straws on prep tables up front and employee drinks in cooler up front. CDI PIC moved employee drinks.

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Mar 14, 2023 A 97 · 6 violations

Inspector comments: Edge on Food Safety Guidance provided to facility during today’s inspection.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at hand washing sink inside employee rest room. CDI - Soap replenished. -0-

#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 24 hrs. - Pf. Observed no date marking on chili located inside lowboy unit and opened container of milk located inside WIC. Employee present confirmed foods were first used/made yesterday. CDI - Both products correctly date marked. 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 chicken salad past 7 day requirement (3/6-3/12) and incorrect date marking on hot dogs. Employee present confirmed that the hot dogs were first used yesterday. CDI - Hot dogs correctly dated and chicken salad voluntarily discarded. -1.5- 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 −0.5

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed salmon and pork tenderloin thawing out in ambient temperatures at prep sink. CDI - Employee placed items inside prep sink under running water. -0.5-

#41 · Wiping cloths: properly used & stored −1

Repeat violation

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags not being held in sanitizer.

#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 lime squeezer with chipped paint stored at wall shelving unit. Utensil is no longer durable & cleanable. CDI - PIC voluntarily discarded utensil.

#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 a large area of missing tiles between two prep units inside kitchen and x1 missing floor drain cover in front of grill station. Repairs needed. 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 thorough cleaning needed on flooring behind fryers and at floor drain in front of grill station. -0-

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Nov 3, 2022 A 96.5 · details not yet loaded