A97.5

SHOWMARS - MINT HILL

6850 MATTHEWS-MINT HILL RD, Mint Hill, NC 28227

Restaurant · NC permit/State ID 2060014275

Latest gradeA (97.5)

Last inspectedOct 15, 2026

Inspections on record43

On record sinceSep 16, 2013

Score history

Jul 10, 2014Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 97.5 · 5 violations

#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 2 unlabeled shaker bottles on the cook line. Ensure that all working food containers are properly labeled. -CDI- Bottles labeled.

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed eggs in a low drawer in direct contact with ice in a non-draining container. Ensure that food is not stored in direct contact with ice, except following the parameters above.

#43 · In-use utensils: properly stored

Corrected during inspection

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 2 knives stored in between prep surfaces and flip tops. Ensure that in use equipment is stored in a manner where the food is on the clean portion of food prep tables/Equipment. -CDI- Knives removed.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on stand up RIF. PIC stated that the gasket has a work order in for it and is being replaced. Ensure that equipment is maintained in good repair.

#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 rear portion of the oven/burner adjacent to the WIC with buildup of food debris and soil present. Observed equipment along the cook line in need of cleaning. Ensure that nonfood contact surfaces are clean and maintained as clean.

View this inspection on the county portal ›

May 21, 2026 A 94.5 · 5 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee doing the dishes in the rear of the facility. Employee was handling and rinsing dirty dishes on the dirty side of the dish machine, and then catching and handling clean dishes on the other side (Clean/receiving) portion of the dish machine. Food employee was some times changing gloves, and sometimes not. Employee did not wash hands until all dishes were clean. -CDI- EHS spoke to PIC and explained the observation. PIC understood and corrected the violation. PIC then took the time to educate the food employee and had food employee wash hands. Ensure proper hand washing is occurring specifically when engaging in activities that contaminate hands.

#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 home fries in the HH drawer at 131F. EHS asked PIC when the home fries were orginally cooked and added to the drawer. PIC stated that they were added approximately 1-hour prior. PIC asked if he could reheat the home fries in the oven and place back onto HH. -CDI- Home fries were Reheated in the oven to 175F and then placed back onto hot holding. Ensure that all hot holding foods are maintained at 135F and above. 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 several foods out for cold holding throughout the facility during today’s inspection. This includes the lowboy unit: French Toast Mix TCS 43F, Chicken Salad 43F and pork bbq 44F. Unit was functioning properly but PIC stated that it may have been open for extended periods during the morning rush. -CDI- French Toast and Chicken salad was from yesterday, PIC voluntarily discarded. PIC stated the Pork BBQ went in this morning and was placed into the WIC to cool back down. Pork cooled properly by the end of the inspection. Observed the middle prep unit holding proper ambient temperatures but several foods were added to the prep unit this morning well above the fill lines, and PIC stated that the flip was open for extended periods of time. Foods included Ham slices 44F, Shredded Cheese 46F and hard boiled eggs at 44F. -CDI- Moved to the WIC to cool down. All foods properly cooled by the end of the inspection. Observed front of house beverage cooler with an ambient temperature of 47F-49F. TCS ranch was present in the cooler at 45F. FOH manager stated that the ranch was not brought into the cooler this morning. -CDI- Ranch was voluntarily discarded. PIC adjusted the temperature in the cooler to properly cold hold TCS foods. EHS stated that until the temperature decreases to use the adjacent lowboy reach in for TCS sauces. Ensure cold holding foods are maintained at 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed lettuce in the prep top on TPHC. EHS did not see any markings for the food to indicate start or discard time. When asked about the lettuce PIC stated that it was put in at 8:30 and shall be discarded by 12:30. EHS coached PIC that for foods marked for TPHC initial start/discard times shall properly be labeled. EHS noted that the Facility was performing TPHC correctly for their raw shall eggs, and to follow the same procedures for the eggs that they do for the lettuce. -CDI- PIC properly labeled the lettuce TPHC.

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

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 phone sitting in a bowl that was stacked with other bowls on the cook line of the facility. Ensure that employee possessions are not stored on food contact surfaces and that employee possessions are maintained in dedicated areas. -CDI- PIC stated that those bowls will not be used for service and phone was removed. PIC moved bowls to be properly washed, rinsed, and sanitized.

View this inspection on the county portal ›

Feb 3, 2026 A 98.5 · 3 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed opened package of raw breaded chicken being stored in stand up RIF along the cookline of the facility. Raw breaded chicken was stored over bags of French fries. Ensure that chicken is stored at the bottom of the RIF especially once opened from original packaging. -CDI- PIC moved raw breaded chicken to the bottom of the freezer unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 both ranch individual cups and tzatziki in 2 prep units above 41F. Observed large container of tzatziki in prep unit above 41F. PIC stated that sauces all came from WIC this morning. All TCS sauces in WIC were 41F or below. EHS observed that the individual sauces in metal containers were over stacked. Ensure to keep foods below fill lines in prep units. -CDI- EHS moved sauces in WIC to cool down. All cooling sauces reached 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 drinks on prep surfaces and employee food in Pepsi cooler above patron food. Ensure that employee food and drink are stored in designated areas below patron food.

View this inspection on the county portal ›

Oct 20, 2025 A 98.5 · 5 violations

Inspector comments: PIC notified EHS of female restroom currently undergoing repairs. Male restroom has been converted into unisex restroom. EHS verified unisex restroom in good repair and in compliance. EHS also observed Pepsi refrigerator at server station cold holding desserts, beverages and non-TCS sauces at 44 F. EHS and PIC verified unit in good repair with ambient temperature < 41 F.

#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 sink next to dessert station. CDI - PIC replenished station with soap. -0-

#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 inefficient cooling methods on multiple containers of diced tomatoes and lettuce due to foods being inside deep containers and in high densities with a cooling rate of 0 F after 30+ minutes. Refer to temperature observation chart. CDI - Foods were separated into smaller batches/spread across flat sheet pans and several transferred to the walk-in freezer. Temperatures began to decrease < 41 after additional 15+ minutes. Reviewed proper cooling methods with PIC and food prep present. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fish (shrimp/flounder/alaskan) submerged inside undrained ice in the prep top. PIC revealed that fish is received frozen from food distributor. Discussed discontinuing practice and utilizing perforated pans as a method to drain ice. -0-

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed unisex restroom hand sink detaching. Re caulk. Observed torn gasket at upright reach-in freezer. Replace. No escalation of points due to improvement from previous inspection and different areas observed. -0.5-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on non-food contact surfaces under flat top. Increase cleaning frequency. No escalation of points due to improvement noted from previous inspection and different area observed. -0.5-

View this inspection on the county portal ›

Apr 25, 2025 A 98.5 · 5 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed pineapples stored above RTE 2-oz portioned sauces inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

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 two in-use knives stored between the cracks of the non-food contact surfaces on the make table. CDI: PIC removed knives and placed them in the dish room to be washed/rinsed/sanitized.

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

4-501.11 Maintain equipment in good repair. Observed the base of the faucets of the hand sink near the dish room falling off of the sink. Repair or replace. Observed the door of the lowboy cooler attached to the deli flip top of the fish breading station falling off of the hinges. EHS observed no food holding inside the lowboy cooler. Repair door at the unit.

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy oil buildup on the hood system. PIC stated the hood cleaning company was here for routine maintenance a couple weeks ago. Increase cleaning frequency to prevent contamination.

#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 heavy residue buildup on the walls near the make line. Increase cleaning frequency.

View this inspection on the county portal ›

Jan 7, 2025 A 98.5 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one empty paper towel dispenser in the female restroom. Observed a jam in the other paper towel dispenser in the female restroom. CDI: Store manager refilled paper towel dispenser and fixed the paper jam in the other dispenser.

#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 one sanitizer bucket at the make line testing at 0ppm of chlorine sanitizer. CDI: PIC dumped out the sanitizer bucket and refilled with properly concentrated (200ppm) chlorine sanitizer.

#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 the scoop handle of the scoop stored in the flour bin, submerged in the flour. CDI: Scoop was removed from the bin to prevent contamination.

#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 one plastic pan with a large crack and quarter-sized hole, stacked and stored in the clean dish rack. CDI: PIC voluntarily discarded plastic pan.

View this inspection on the county portal ›

Oct 11, 2024 A 95.5 · 6 violations

Inspector comments: Inspection conducted with EHS Isaac Cathey and PIC Jere Hawk present.

#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 physical evidence of ice being dumped inside kitchen hand sink. CDI by instruction. -0-

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed diced ham, tomatoes and raw shrimp cold holding between 45-48 degrees F. Shrimp recently placed and other items were cold holding since early morning, according to PIC and employee present. CDI - Products from early morning voluntarily discarded, shrimp submerged in deep ice bath to cool down. Points scaled back due to notable improvement. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple large flies in the kitchen. Recommend contacting PCO for pest treatment services. -2-

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged door gaskets at fish prep unit reach-in, upright reach-in freezer and cold drawer unit. -1-

#49 · Non-food contact surfaces clean

Repeat violation

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on refrigeration gaskets. No points deducted due to improvement observed from previous inspection. -0-

#55 · Physical facilities installed, maintained & clean

Repeat violation

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 (1) damaged floor tile located at the drive thru. Repair. No points deducted due to improvement from previous inspection. -0-

View this inspection on the county portal ›

Jun 6, 2024 A 95 · 12 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed staff meet compliance with exception of one employee who washed their hands, recontaminate them on the faucet handles and then transition in to handling clean utensils at dish pit. CDI - Employee educated and hands rewashed. -0-

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box containing raw country sausages and container of french toast batter which includes raw egg ingredient stored over ready to eat foods in reach-in units (coleslaw and dressings). No physical evidence observed. CDI - Storage order corrected by PIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F with some products filled over the brim. Refer to temperature observation chart for details. According to PIC, the foods had been prepared and placed into cold holding 1-2 hours prior to inspection. CDI - All items > 41 degrees F transferred to the walk-in freezer to cool down. -3- 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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed large portions of salads in deep metal containers cooling in the WIC at a 0 degree change after a 30 minute verification. Refer to temperature chart. Method is not effective at cooling foods quick enough. CDI - Large batches of salad separated into smaller quantities and left uncovered to allow venting. Cooling towards < 41 F was observed after an additional 30 minute period. -0- 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 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. Observed several containers of squeeze bottles and seasoning at cook line not labeled. -0-

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

Repeat violation

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats surrounding the desserts station and nearby hand washing sink. Recommend contacting PCO for pest treatment services. -1-

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

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two containers of sanitizer with a concentration of < 50 P.P.M. Chlorine solution. CDI - PIC discarded and remade with new solution reading between 50-100 P.P.M. -0.5-

#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 scoop handles laying on top of foods inside prep top. CDI - Handles repositioned. -0-

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged door gaskets at fish reach-in and walk-in cooler units. -0.5-

#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 cleaning needed inside small oven used to bake salmon, on refrigeration unit underneath flat top grill station and on shelving in the WIC due to food debris build-up. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed piled up items (old dumpster enclosure) adjacent to dumpster bins. Remove. -0-

#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 damaged wall left of hand washing sink and damaged floor tiles at front end leading to the drive thru. Repair. -0-

View this inspection on the county portal ›

Jan 3, 2024 A 98.5 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed exposed coffee grounds in filters inside of cabinet at server galley. CDI - Coffee grounds covered to prevent contamination. -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 41 F or less. - P. Observed two small containers of cut lettuce, one in prep top and the other in lowboy unit cold holding > 41 F. Refer to temperature chart for details. PIC confirmed time lettuce was put into prep top. Other container had been left in the unit over night. CDI - Lettuce placed on TPHC with start and end times for lunch rush. Remaining container of cut lettuce voluntarily discarded by PIC. No escalation of points due to significant improvement noted from previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats surrounding the tea station. Recommend contacting PCO for pest treatment services. -0-

#41 · Wiping cloths: properly used & stored

Corrected during inspectionRepeat violation

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed compliance with all but one container of sanitizer with a concentration of < 50 P.P.M. Chlorine solution. CDI - PIC discarded and remade with new solution reading at 100 P.P.M. No points deducted due to improvement from previous inspection. -0-

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

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 damaged plastic food containers on utensil shelving units. CDI - Containers discarded by PIC. REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gaskets on right door of reach in unit and tall standing freezer. Repair. No points deducted due to different areas observed. -0-

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed FRP walls throughout kitchen heavily soiled with food residue. Increase cleaning frequency and keep clean. -0-

View this inspection on the county portal ›

Aug 21, 2023 A 98 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box containing unwashed lemons stored over ready to eat foods (cheddar cheese, sliced tomatoes, cut lettuce) on speed rack inside of walk-in cooler. CDI - Storage order corrected by PIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut lettuce and small salads cold holding > 41 F inside of prep top and lowboy reach-in units. Refer to temperature chart for details. With the exception of the cut lettuce, the small salads were prepared for today’s lunch and then placed into the reach-in unit 10 minutes prior to inspection. PIC states that the salads are a popular item between 11am-2pm. EHS and PIC discussed about implementing TPHC on small salads. CDI - Salads placed on TPHC with start and end times and updated TPHC document completed during inspection. Cut lettuce was voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 TCS products cooling covered such as small salads in plastic containers with fitted lids on top, large batch of lettuce in metal containers and sliced tomatoes covered in metal containers, most inside of walk-in cooler, and reach-in unit. Refer to temperature chart. Method is not effective at cooling foods quick enough. Per PIC, foods were prepared 30 minutes prior to today’s inspection. CDI - Large batches of lettuce separated into smaller containers, food from reach-in unit relocated to walk-in cooler and foods left uncovered to allow venting and cooling towards < 41 F. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

#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 wiping cloths held in sanitizer concentrations < 50 P.P.M. Chlorine solution. CDI - PIC discarded and remade with new solution reading at 100 P.P.M. -0.5-

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

4-501.11 Maintain equipment in good repair. Observed ice build-up on right side of walk-in freezer condenser. PIC advised to get unit serviced. -0-

#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 employee drinks being stored inside of prep top next to standing RIF on cook line. CDI - PIC relocated drink to designated shelf to prevent contamination. -0-

View this inspection on the county portal ›

Jun 13, 2023 A 98.5 · 3 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 Observed cut lettuce and chicken salad in RI unit of flip top with temperatures above 41F. PIC stated that items were held in the unit over night and have not been out of refrigeration. Observed ice cream mix in ice cream machine with temperatures above 41F. Equipment was cycling on and off, not consistently holding mix at 41F or below. CDI: PIC voluntarily discarded items and mix. PIC stated they will not use the ice cream machine until it is serviced to ensure it is operating correctly and capable of holding ice cream mix at 41F or below. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen area.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from recycling receptacle.

View this inspection on the county portal ›

Mar 1, 2023 A 97 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottles filled with a chlorine sanitizer solution with a concentration of 0ppm. CDI: PIC refilled sanitizer bottles with a chlorine concentration of 50 ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken and rice soup and tomato bisque left cooling overnight in covered plastic containers. Temperatures were above 41F and did not cool quick enough to meet parameters. CDI: PIC voluntarily discarded soups. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 spray bottle of chlorine sanitizer solution without a label. CDI: PIC labeled bottle.

#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 chicken and rice soup and tomato bisque left cooling overnight in plastic containers with fitted lids on top. Method is not effective at cooling hot foods quick enough. Temperatures were above 41F. CDI: PIC voluntarily discarded soups. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls behind dish machine soiled with black residue. Keep clean.

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

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 employee water bottle being stored on table next to grill on cook line. CDI: PIC relocated water bottle to a lower shelf to prevent contamination.

View this inspection on the county portal ›

Dec 20, 2022 A 96.5 · 3 violations

#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded lettuce, sliced tomatoes, and slaw all prepared early this morning with temperatures above 41F in RI cooler and fliptop. PIC stated that they were cooled to 41 or below after prep in the freezer and were moved to front units for the lunch rush and during lunch time the doors to the cooler were opened frequently and products were repeatedly pulled out. CDI: PIC moved products to WIF to cool quickly. Observed dessert cooler holding ice-cream mix, chocolate milks, and milks with an ambient temperature of around 45F. Dairy products were also holding temperatures above 41F. CDI: PIC voluntarily discarded items. REPEAT Verification visit to ensure equipment is repaired and functioning properly.

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

4-501.11 Maintain equipment in good repair. Observed dessert RI cooler with an ambient air temperature of 45F. PIC called to get unit serviced and stated that the repair would happen tomorrow. EHS to follow up to confirm unit is working properly.

#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 papertowels dispenser not being able to dispense papertowels. PIC stated that there might be an issue with the motor in it and that they will get it repaired. PIC placed papertowels next to sink on table to be accessible.

View this inspection on the county portal ›

Aug 29, 2022 A 93 · 6 violations

#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 accumulating black soil residues on interior compartments and door tracts.

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed grilled chicken cooked to 154 degrees F. CDI, employee voluntarily discarded chicken.

#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sour cream cold held on ice behind front counter at 51 degrees F. Observed onion rings prepared with buttermilk held in 4 door low reach in cooler between 48-49 degrees F. CDI, sour cream voluntarily discarded. Onion rings relocated to rapidly cool in walk in unit. Ambient air temperature on lower left hand side was 43 degrees F and below. Follow up to be made to ensure equipment maintaining TCS foods at 41 degrees F and below. Risk Control Plan to be requested for cold holding if out of compliance next inspection or visit.

#25 · Consumer advisory provided for raw/ undercooked foods

Corrected during inspection

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf -= PIC stated that, if upon request, consumer requested medium rare burger they would serve but did not see consumer advisory on menu by means of a DISCLOSURE or REMINDER statement. Spoke to other manager who stated they did not prepare burgers undercooked. CDI, PIC to discontinue. Informed PIC that menu’s would need a consume advisory consisting of DISCLOSURE and REMINDER statement if serving animal foods undercooked. Follow up to be made to ensure long term compliance with consumer advisory.

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

Repeat violationFollow-up verification required

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salads prepared and cooling in prep coolers in tightly covered containers. CDI, salads relocated to cool in walk in freezer and cooler with lids vented. Repeat. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed standing reach in freezer at prep line with ambient air temperature of 43 degrees F. Observed low reach in drawer refrigerator with ambient air temperature of 40 degrees F on left side but 43 degrees F on right side and foods on right side cold held above 41 degrees F and below. VR needed to ensure calibration of low reach in refrigerator and freezer.

#49 · Non-food contact surfaces clean

View this inspection on the county portal ›

Jun 23, 2022 A 92.5 · 9 violations

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage (coffee) stored on shelf at prep station.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 container of cut tomatoes with prep date of 6/16 and tuna fish and hot dog not date marked in prep cooler. CDI, foods voluntarily discarded. Repeat.

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

Repeat violationFollow-up verification required

3-501.15 Quickly cool foods. Use methods such as op'en/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed deep container of Cole slaw cooling in walk in cooler. Cooling temperature 1 at 9:20 was 50 degrees F. Cooling temperature 2 at 10:03 was 50 degrees F. Cooling rate calculation showed method not effective to reach cooling parameters. CDI, Cole slaw relocated to shallow sheet pan less than 2 inches to rapidly cool. Repeat. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed 4 door low reach in cooler with ambient air temperature 49 degrees F and not keeping TCS foods at 41 degrees F and below. Var needed to ensure calibration of cooler. Facility to use other equipment to store buttermilk breaded onion rings and cheese until unit repaired. Maintenance schedule to arrive today.

#36 · Thermometers provided & accurate

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 2 prep coolers without ambient air thermometers.

#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 containers of flout and bread crumbs not labeled. Repeat.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed lettuce begin cut then washed. CDI by instruction to ensure all unwashed produce is washed prior to preparation.

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

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 heavily dented and damaged metal strainer. CDI, strainer voluntarily discarded by PIC. 4-501.11 Maintain equipment in good repair. Observed split gasket on door of walk in cooler and reach in refrigerator.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at pvc pipe at hand washing sink along with prep line. PIC, stated schedule to repair.

View this inspection on the county portal ›

Mar 3, 2022 A 95 · 9 violations

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

Corrected during inspectionRepeat violation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed staff member not knowledgeable about reportable illnesses and symptoms. Observed posted and employee health policy did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health policy agreement emailed to PIC. Repeat.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe and house made ranch dressing overstacked above 41 degrees F in prep coolers. CDI, foods voluntarily discarded by PIC. See temperature observation chart.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of cut tomatoe not date marked in prep cooler and others with date of preparation of 2/24. Observed employee use prep date day the day after rice was prepared and not when item was cooked or actually prepared. CDI, tomatoes and dressing voluntarily discarded. Proper date marked provided on rice.

#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 spray bottle labeled sanitizer and labeled vinegar and water. PIC stated bottle previously a sanitizer bottle. CDI, spray bottle solution voluntarily discarded.

#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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed deep pan of rice cooling at 115 degrees F at 10:09. At 10:58 rice was at 106 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, Rice relocated to 2 shallow uncovered sheet pans to rapidly cool.

#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 or thawing using running water. Observed vacuum packaged fish thawing in original packaging. CDI, package opened

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of dry food ingredient not labeled on storage rack.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloth used to stabilize cutting board during preparation.

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stacks of pans wet stacked at warewashing area. Repeat.

View this inspection on the county portal ›

Nov 8, 2021 A 97.5 · 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 For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written employee health policy PIC provided did not contain nontyphoidal salmonella. CDI, updated employee health agreement emailed to PIC.

#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 For more information please visit: http://meck.co/FoodSafety. Observed no diahrrea and vomiting cleanup procedure available. CDI, handouts provided to PIC.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed staff filling containers up at handwashing sink and rinse tray off at handwashing sink. CDI by instruction.

#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 is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed cut tomatoe with date of preparation of 11/1, slaw and potatoe salad not date marked and dated for 12/3/21. CDI, foods voluntarily discarded.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing on drainboard of 3 compartment sink. CDI, shrimp transferred to walk in cooler to thaw under refrigeration.

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen and dining space. Improvement made since previous inspection.

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

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

View this inspection on the county portal ›

Jul 7, 2021 A 94 · details not yet loaded