A95

SHOWMARS OF PINEVILLE

9925 PARK CEDAR DR, Charlotte, NC 28210

Restaurant · NC permit/State ID 2060013860

Latest gradeA (95)

Last inspectedOct 21, 2026

Inspections on record33

On record sinceOct 21, 2013

Score history

Oct 21, 2013Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 95 · 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 that computer based employee health training is not able to be verified by PIC due individually protected logins. Staff responds correctly to questions when asked. CDI- EHS provides employee health policy with signature sheet. (-0)

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food handler wipe sweat from brow with hand and return to hand-prepping raw beef without washing hands. CDI- Employee stops process, washes hands, dons new gloves. (-0)

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

REPEAT. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cook line hand sink blocked by rolling cart and a pattern of this violation onsite is noted. PIC explains that the cart starts out more than a foot away, but slowly moves forward during service. EHS advised as in the previous inspection, to place permanent outline on floor to make plain where the cart should be placed, and train staff to be accountable for moving the cart back if it begins to block hand sink. PIC should consider immobilizing wheels once in place, to prevent drifting during service. CDI- Cart moved a foot away from the hand sink so it is accessible. NOTE: Due to repeat violations (third consecutive today) If this violation is present at the next inspection, risk control plan or permit action may result. This is the only cook line hand sink and must be accessible so staff are not discouraged from washing hands. (-2) 6-301.14 Post a handwash sign at each handsink. Observed no hand sink sign at back hand sink. CDI- EHS provided sign.

#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 dark residue at top of ice machine chute in center corridor. EHS discussed cleaning frequency with PIC and advised they review the manufacturer’s guidance for required cleaning frequency of their ice machine. Ensure frequency is met, and if residue inside the chute remains a problem, ensure the unit is operating in good repair. (-0)

#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 soft cooked bacon stored at ambient temp at 80F to left of flat top. EHS discusses when bacon can be considered non-TCS (when cooked so that water activity is inhospitable to pathogens; crispy, “hard cooked”). CDI- Bacon reheated to >165F at flat top and held hot. PIC states they will hard cook bacon going forward, to render non-TCS. (-0)

#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 portioned cups of ranch dressing in fliptop, with the uppermost layer (4th) at 45F. Bottom layers holding at 41F or below. Points not escalated for single item. PIC should re-train staff to place a maximum of 3 layers of portioned ranch cups into the flip top at a time. (-1.5)

#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 0ppm quat in sani-bucket holding wiping cloths in serving area. EHS noted that 3 comp sink quat dispenser is presently not working. CDI- Chlorine used for sani-buckets and at low temp dish machine. PIC called chemical servicing company to repair the dispenser, who arrived during inspection and completed repair successfully. (-0.5)

#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 quat dispenser at 3 comp sink not operational. PIC explained manual sanitizing at 3 comp sink is not occurring, and is not their typical process (chlorine at dish machine is used; 3 comp sink for soak/pre-wash). Service tech repaired dispenser during inspection. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rusted racks inside WIC in need to replacement or epoxy to restore ability to clean. (-1)

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom; all trash cans have open tops. (-0)

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May 11, 2026 A 92 · 11 violations

#10 · Handwashing sinks supplied & accessible −1

Repeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Repeat violation. Cart for battering fish up against hand sink in that area, same violation as on previous inspection. Suggest marking a place on side of equipment in that area and perhaps on floor so that cart will not be placed any closer to hand sink than 12 inches. CDI by moving cart to proper distance.

#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 box of meat that was damaged. Manager got with delivery person and returned this box, and received credit for damaged package; CDI.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed produce that was not labeled as pre-washed that was stored over RTE foods. CDI by re-arranging foods so that items that require washing are stored below RTE foods. 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 soup to be heated in microwave at 109F; CDI be re-heating for hot holding to greater than 135F.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and hard boiled eggs at 44F and 43F. Items removed and discarded and replaced with other tomatoes and hard boiled eggs at proper temperatures. 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

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 cut tomatoes in walk-in cooler tightly covered; Saran Wrap peeled back to allow heat to escape. Return to items revealed tomatoes to be at 40F. 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 .

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

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repeat. Observed wet sanitizer towel on shelf rather than stored in sanitizer. Improvement seen, but this is at least a 3rd violation of this item. CDI by towel being moved to sanitizer bucket.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in need of replacement or proper re-surfacing as these were very scarred and difficult to clean. 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. Observed shelves in walk-in cooler to be rusted as well as wheels on these shelves, These need to be replaced or professionally epoxy-dipped so that they are easily cleanable. Shelves for utensil storage are also rusted and in need of replacement or to be professionally epoxy-dipped. Remove plastic lining so that shelves can be more easily cleaned.

#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 shelves in walk-in cooler to have debris on them and to be in need of more frequent cleaning to keep them clean.

#54 · Garbage & refuse properly disposed; facilities maintained

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

#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 fan covers in walk-in coolers to be dusty and in need of cleaning. Observed wall at dish processing area to be in need of cleaning.

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Dec 12, 2025 A 95.5 · 5 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed fish battering cart blocking cook line hand sink. Cart is able to be pushed away from sink for use, but EHS advises reconfiguring equipment so sink is always available. CDI- Cart pushed out of way. (-0)

#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 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 gyro meat in WIC + cold drawer, and pita sauce in flip top past the 7 day usable window. CDI- PIC voluntarily disposes of all expired items. (-1.5)

#37 · Food properly labeled: original container −1

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled oils at cook line. EHS advises PIC on potential methods which will stay affixed when exposed to oil. EHS recommends either color coded silicone bands or labels directly under the bottles at prep top. (-1)

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

Corrected during inspectionRepeat violation

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several used wiping cloths on prep counters throughout main kitchen. CDI- PIC makes sanitizer bucket for proper storage of cloths. (-1)

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

Repeat violation

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 damaged floor tiles at cook line, no longer cleanable. Repair/replace broken floor tiles at earliest opportunity. 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 dust build up on fan blades, walls near hand sink, and food debris beneath cook line equipment. Increased cleaning frequency advised. (-1)

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Sep 15, 2025 A 95 · 6 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed individually portioned bags of mac & cheese and individually portioned cups of coleslaw and ranch in the large opentop refrigerator adjacent the ovens to be at temperatures of 43-47F. All items were observed over stacked in their insert containers with the layers below all observed at <41F. PIC stated they have been in the unit overnight. - Observed 2 insert containers of individually portioned ranch cups in the opentop refrigerator across from the flattop grill to be at temperatures of 45-48F. PIC stated they have been in the unit overnight. REPEAT. CDI - Voluntarily discarded. - Observed insert containers of raw burger patties and raw chicken skewers in the small opentop refrigerator that is adjacent the flattop grill to be at temperatures of 49-52F. PIC stated that the items are not kept in the unit overnight with them being stocked every morning at approx. 10am. CDI - Cooked immediately to appropriate temperatures. 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 6 deep insert containers of spring mix cooling at a rate of .067 degrees/min in the WIC. Items are time stamped with prep times and were observed stacked in a way on the WIC shelf that large portions of each pan was obstructed from receiving cold air flow. CDI - PIC divided up larger pans into smaller pans and rearranged storage of the pans to allow for the product to receive cold air flow. Observed cooling at a rate of .2 degrees/min after corrective actions. 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 .

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

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several soiled wiping cloths on the prep counters/cutting boards throughout the cookline. REPEAT.

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

4-501.11 Maintain equipment in good repair. - Observed the handle to the small opentop refrigerator adjacent the grill to be missing at the time of the inspection. - Observed the left lowboy refrigerator door to the large opentop refrigerator adjacent the oven to be missing its interior panel, exposing the insulation in the door.

#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 the gaskets to most of the cookline refrigerators to have an accumulation of food debris/grime built up. - Observed the interior bases of the refrigerated drawers beneath the grill to have an accumulation buildup of food debris.

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed the floor tiles to be missing beneath the cookline fryers and grill stations, exposing the unsealed cement below. - Observed damaged floor tiles at the dishwashing/can wash area. 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 the handwash sink in the back prep area to be loose/falling off of the wall.

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Jun 2, 2025 A 90 · 9 violations

Inspector comments: Facility PIC stated that they are no longer utilizing TPHC for the salad prep unit. They are now maintaining cold holding temperatures.

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

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee beverages stored on top of a prep unit. CDI- Beverage was relocated to approved location.

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees enter walk in fridge with gloves to get product, employee then returned to prep station to continue prep without removing gloves and washing hands. EHS provided education to PIC. CDI- Food employees washed hands properly. **REPEAT** 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee who was washing dishes, go from working with dirty dishes to clean dishes without a proper hand wash. Food employee rinsed their hands in the 3-compartment sink, wiped hands with wiping clothe then rubbed face before handling dishes. CDI- EHS noted PIC. PIC intersected food employee to rewash hands and re wash all dishes that had been contaminated.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentrations at the 3-compartment sink to be at between 500pm - 100ppm for Quat. Observed dish machine sanitizer to be below 50ppm. CDI- PIC called vendor who was able to come repair the equipment during the inspection. EHS verified that the dish machine is running at 50ppm of chlorine and the 3-compartments sink is at 200ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items in corner prep unit (next to salad unit) that were holding above 41F. See temperature chart. All products were voluntarily discarded as PIC was unsure about how long they had been out of temperature. 3-day VR Required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed coleslaw, cooked mushrooms, cut lettuce (x2) and pita sauce with no date mark. CDI- Items were voluntarily discarded. **REPEAT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 gyro meat in prep unit past the discard date of 05/30/25. CDI- PIC voluntarily discarded gyro meat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple unlabeled spray bottles throughout the facility. CDI- PIC labeled all the spray bottles.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes sitting on the counters during inspection. CDI- PIC moved them to sanitizer buckets.

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

Repeat violation

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage i surface must be cleaned and sanitized every 4 hours. Observed in-use knife wedged between equipment in soiled area between uses. **REPEAT**

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

Repeat violation

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Jan 17, 2025 A 94 · 7 violations

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

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - EHS asked staff member of knowledge of employee health policy. Employee was not knowledgeable of health policy and could not show a written health policy or where policy was posted. CDI by instruction to ensure staff are able to demonstrate knowledge. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle raw chicken then proceed to handle and put on new gloves then handle clean equipment. Observed dishwasher handle soiled equipment then proceed to handle clean equipment but did not wash hands between task changes. CDI , employees wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands and used barrier to turn faucet off.

#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 black soil residue accumulating on top ice chute of ice machine.

#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 container of gyro meat with discard date of 1/9 and 1/16. Observed container of For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed Time used on several foods according to PIC in unit close to grill but not TPHC time label provided. CDI, foods voluntarily discarded and use of TPHC labeling discussed with PIC.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed PIC not able to locate quat test strips. Vr required.

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

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Sep 12, 2024 A 97 · 6 violations

#20 · Proper cooling time & temperatures

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 container of mushrooms cooling at 69 degrees F at 1:47. At 2:25 mushrooms were at 64 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, mushrooms transferred to shallow uncovered container to rapidly cool in walk in cooler. 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 .

#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 mushroom, cheese ground beef and chicken cold held above 41 degrees F on top of flip top near grill. CDI and TPHS uses near hot grill top of station. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed 1 spray bottle of grease lift stored next to equipment. CDI, chemical relocated for proper storage.

#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 container of mushrooms cooling at 69 degrees F at 1:47. At 2:25 mushrooms were at 64 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, mushrooms transferred to shallow uncovered container to rapidly cool in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container −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 container of flour, cracker meal not labeled. repeat.

#43 · In-use utensils: properly stored

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May 28, 2024 A 94.5 · 7 violations

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

Corrected during inspectionRepeat violation

2-101.11 (A) PIC shall be present during all hours of operation. -PF EHS observed no PIC in food establishment in morning inspection. PIC arrived later in inspection. Repeat.

#2 · Certified Food Protection Manager −1

Corrected during inspectionRepeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no PIC with servsafe certification. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 gyro meat with prep date of 5/9 on sticker. Employee stated was incorrect date. Observed pan of slaw and tomatoes not date marked. CDI, foods voluntarily discarded. Observed sticker labels with discard date of 8 days out on label. Ensure labels count prep date as day 1. Adjust label marker if necessary . 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 spray bottle of degrease stored next to single-service drink holders. CDI, spray bottle relocated for proper storage.

#37 · Food properly labeled: original container −1

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some shaker bottles not labeled and bottle of oil not labeled by common name.

#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 some clean pans store on soiled mat above 3 compartment sink.

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

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Dec 8, 2023 A 96 · 7 violations

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

2-101.11 (A) PIC shall be present during all hours of operation. -PF EHS observed no PIC in food establishment.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no employee with servsafe certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee washing her hands while still wearing gloves. CDI EHS educated PIC on when and how to wash hands properly.

#15 · Food separated & protected −1.5

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. EHS observed raw chicken stored above raw beef patty and vegetables in low boy storage. CDI food employee corrected store order in low boy. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed gloves soiled and employee washed gloves at hand washing sink. Ensure employees change gloves and wash hands when changing tasks.

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

3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed lettuce being prepared in 3-compartment-sink in vat next to vat with soiled equipment. CDI food employee removed lettuce and transferred to prep table

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

4-501.11 Maintain equipment in good repair. EHS observed rusted shelving in WIC.

#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. EHS observed improvement in floor cleanliness and overall appearance.

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Jul 3, 2023 A 94.5 · 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 posted employee health policy did not include non typhoid Al salmonella and operator not aware of all “big 6” reportable illnesses. Updated employee health policy emailed to PIC. 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 a food employee turn faucet off with bare hands after washing and proceeding to next task and handling clean single-service articles. CDI, employee rehashed hands.

#20 · Proper cooling time & temperatures

Corrected during inspection

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 . 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 cut lettuce cooling at 47 degrees F at 10:06 in deep containers in walk in cooler. At 10:49 lettuce remained at 44 degrees F. CDI, lettuce split to shallow containers to rapidly 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://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 low reach in drawer refrigerator under grill not maintaining TCS foods at 41 degrees F and below and several TCS foods in salad prep unit not maintaining TCS foods at required temperature . CDI, foods in units over 4 hours voluntarily discarded . See temperature observation chart. Risk Control Plan to be requested if cold holing risk factor is in violation next inspection. Long term compliance visit to ensure calibration of low reach in unit and follow up on salad flip top station to ensure units maintaining TCS foods at required temperature . Facility to not store TCS foods in low reach in drawer cooler until repaired and TPHC to be used on salad station unit calibrated. TPHC form completed while on site. 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 cut lettuce cooling at 47 degrees F at 10:06 in deep containers in walk in cooler. At 10:49 lettuce remained at 44 degrees F. CDI, lettuce split to shallow containers to rapidly cool. Observed rice cooling in deep container in walk in cooler. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly behind counter.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths left on prep tables.

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use. Observed onions not being washed before prep.

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

Corrected during inspectionRepeat 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 damaged tile in kitchen area. Observed floors with build up left attached around fryer and grill area. Walls and ceiling also need additional cleaning. Recommend a higher cleaning frequency.

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Feb 16, 2023 A 95.5 · details not yet loaded