Oct 16, 2026
A 92.5
· 6 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bucket was observed to be almost empty causing large amount of air gaps in the line.
CDI - Sanitizer bucket changed, machine primed and retested at 100ppm.
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
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed the interior surfaces of the microwave oven to have accumulations of food debris. REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the can opener blade, the interior surfaces of a robot coupe, a stack of plates, and multiple plastic insert containers to all be stored as clean throughout the kitchen and to have food debris on their surfaces. REPEAT.
CDI - All dirty dishes moved to the dishwashing area 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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine to have accumulations of grime.
#37 · Food properly labeled: original container −2
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 the condiment bottles in a bin above the cookline opentop and a large bulk bin of sugar to not be labeled as to its contents. REPEAT.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a large amount of flies to be by the dishwasher and 3 compartment sink area.
#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 soiled/in use wiping cloths to be on the floor and prep tables throughout the kitchen and not stored in sanitizer buckets between uses. REPEAT.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the exterior surfaces of the cookline equipment, cookline refrigerators, and storage racks throughout the kitchen to have accumulations of food debris/grime. REPEAT.
#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 the floors beneath the cookline equipment and beneath the storage racks in the WIC to have accumulations of food debris/grease/grime. REPEAT.
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Jun 12, 2026
A 90.5
· 12 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed cavity of microwave in need of more frequent cleaning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed table top can opener with significant buildup and debris. CDI - Food handler & EHS re-located table top can opener to be washed/rinsed/sanitized.
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC cold holding multiple items (see temp. Observations) from 43-48F.
Technician on site at time of inspection. PIC voluntarily discarded all affected items. PIC voluntarily closed facility.
#37 · Food properly labeled: original container −2
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 several squeeze bottles without labels to identify contents..REPEAT
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed 1 dead insect on floor next to standing RIC.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed WIC condenser leaking liquid directly into containers with prepped meats on top shelf of cooler.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler preparing food with watch.
#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 multiple rags on floor around fryer soiled with visible debris.
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ladle including handle submerged in ranch container in prep unit.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 4 knives being stored under hot wells between use.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
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 clean utensils stored in bins with visible debris.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.
Observed outdoor WIF and indoor WIC in disrepair.
Observed sealing around WIC broken allowing cold air to escape WIC.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment in need of wiping down. REPEAT
#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 facility throughout in need of cleaning include wiping down fan on top of shelf also hard to reach areas..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. Walls not smooth and easily cleanable.
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Feb 13, 2026
A 91.5
· 14 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed food employee cough several times. Employee did cough in elbow but didn’t change gloves or wash hands. CDI.. EHS had employee re-wash hands.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with food debris in basin.. CDI sink was cleaned out during inspection.
#15 · Food separated & protected
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.Observed food in RIF not cooling uncovered.
#16 · Food-contact surfaces: cleaned & sanitized
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with debris and sticker residue stacked and stored as clean. CDI items moved to dish pit
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed cavity of microwave in need of cleaning
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 −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and chicken nuggets in fry basket below 135. CDI items were reheated.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Lettuce, shredded cheese and sliced American cheese abound 41F CDI..Items were sent to WIC to quickly cool.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 spray bottle of sanitizer spray stored on top of prep with food. CDI.. Bottle was removed during inspection.
#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 several squeeze bottles without labels to identify contents..REPEAT
#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 food employee in need of beard guard
#43 · In-use utensils: properly stored
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 scoop handle coming in contact with sugar. CDI. Handle was adjusted as to not come in contact with the sugar..
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in bins with visible debris.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
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 several dishes and pots with chips and cracks. CDI.. Items removed
4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusting.REPEAT
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment in need of wiping down. Also observed vents of hood in need of cleaning. REPEAT
#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 facility throughout in need of cleaning include wiping down fan on top of shelf also hard to reach areas..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. Walls not smooth and easily cleanable.
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Sep 23, 2025
A 92
· 9 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice shield in machine with significant black build-up.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Au jus holding at grill at 118.0 F. Voluntarily discarded by kitchen manager.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Walk-in cooler, double prep unit in kitchen, and stand-up reach-in in kitchen not holding TCS foods at proper temperatures. No TCS food found at or below 41.0 F in these three units. All food voluntarily discarded. Technician arrived during inspection write-up and added Freon to all. Facility has voluntarily closed and will call REHS when desiring to reopen tomorrow. CDI- All TCS foods voluntarily discarded. REHS to return within 3 days if no call is received from facility, to check refrigeration capabilities. If facility reopens and refrigeration is found to be not functioning, permit action may be taken at that time.
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 : TCS foods cooling in units that are known to not be holding foods at 41.0 F or below. CDI- all 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Some tubs and bins of breader and other dry foods not labeled.
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for sugar with handle down in food. Plates being used to dispense breader from bus tubs. Use utensils for dispensing that have handles and keep handles out of food.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Three coolers in kitchen not holding TCS foods at 41.0 F or below. Walk-in cooler (no foods in this unit found to be below 44.0 F and as high as 57.0 F. All TCS food voluntarily discarded. Stand-up reach-in beside fryers known to be holding foods above 41.0 F and still being used to hold TCS foods. All TCS food voluntarily discarded. Double prep unit at entrance to kitchen not holding TCS foods at 41.0 F or below. All voluntarily discarded.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Build-up on surfaces in kitchen. Shelving in one-door stand-up refrigerator at end of line moldy / dirty. Other shelving in coolers with some build-up.
#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. More frequent cleaning needed under equipment and in tight areas of kitchen.
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. Old building, wall surfaces not smooth and easily cleanable.
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Jun 4, 2025
A 96
· 5 violations
#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 Small salad dressing prep cooler and stand-up reach-in right of grill not holding TCS foods at 41.0 F or below. Refer to temperature chart. CDI- All TCS foods voluntarily discarded. Call made for service. Return visit within 10 days for equipment check.
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 −1
6-501.111 Keep the premises free of insects, rodents, and other pests. A few flies observed in kitchen.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Two coolers in kitchen not holding TCS foods at 41.0 F or below. Return visit within 10 days to evaluate servicing of equipment and temperatures of food.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Build-up on surfaces in kitchen.
#55 · Physical facilities installed, maintained & clean −0.5
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. More frequent cleaning needed under equipment and in tight areas of kitchen.
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. Old building, wall surfaces not smooth and easily cleanable.
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