A92

MECK COUNTY JAIL NORTH FOODSVC

5235 SPECTOR DR, Charlotte, NC 28269

Restaurant · NC permit/State ID 2060014530

Latest gradeA (92)

Last inspectedOct 28, 2026

Inspections on record37

On record sinceAug 8, 2013

Score history

Aug 8, 2013Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 92 · 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 multiple TCS foods holding above 41F in WIC. See temperature chart. CDI- PIC voluntarily discarded items. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several opened bags of shredded lettuce with no date marks. CDI- PIC voluntarily discarded. REPEAT *Points remain the same due to less items out of compliance from previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspectionRepeat violation

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 scrambled eggs and sausage cooked this morning cooling in WIC tightly covered with Saran Wrap. CDI- EHS educated PIC on proper cooling methods. Foods uncovered to allow for rapid cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 several small flies/gnats around dishwasher and mop sink area. Ensure there is no presence of pests in facility. 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 food service equipment in need of cleaning throughout facility. Observed buildup on some speed racks in need of cleaning. REPEAT

#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. Caution should be used to minimize food exposure. Observed floors, walls, and ceilings in need of cleaning throughout facility. Heavy buildup on ceilings throughout and cleaning needed in WIC and WIFs. REPEAT

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Apr 28, 2026 A 93 · 9 violations

Inspector comments: NOTE: - Observed the facility with the old Employee Health Policy Poster, EHS provided the new posters to PIC again at this inspection. Please update your employee health policy. - PIC: Thomas Cornelsen and Officer: Richard Kelley present during walkthrough inspection.

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

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a speed rack of pizza in the middle WIC with black and white mold growing on them. CDI- PIC discarded items at the time of inspection right away. -1 pts-

#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 two speed racks of taco pans in the middle WIC dated 4/27, temperatures measured above 41F. CDI- PIC volunteer to discard items at the time of inspection. -1.5 pts- 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 −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed a speed rack of baked beans in WIF and a speed rack of pizza in the middle WIC without date marking. CDI- PIC volunteer to discard items at the time of inspection. Ensure to label date when keep longer than 24 hours. -1.5 pts- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspectionRepeat violation

REPEAT 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: 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. - Observed pans of food items (bake bean, sloppy Jo, pasta sauces) trying to cool on speed racks in WIC, pans are placed very tight and close to each other, right on top of each other in thick 4” pans, little to no room for air circulation in between pans top and bottom. Foods were not quickly cool, temperatures were not dropping quickly enough for time/temperature allowed. CDI- PIC spread pans/items out on another speed racks and let them cool quickly. Ensure to utilize the proper cooling methods to quickly cooling food when all possible. -1 pts-

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

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the kitchen near dishwasher and at the three compartment sinks in the back near apple WIC/back office. -0 pts-

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

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed crates of breads stored on the floor in the back near receiving entrance. Ensure to keep/store all food items at least 6 inches above the floor at anytime. -0 pts-

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- Observed soiled prep counters/tables and sinks (including hand washing sinks) throughout the facility. Items left soiled in the prep sink after production completed, and staff are leaving a shift for the day. Cleaning needed and keep clean. Keep all food areas/non food contact surfaces clean and stay clean when not supposed to be in used.- 1 pts-

#55 · Physical facilities installed, maintained & clean

General Comment: 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 flooring throughout the facility including the WIC and WIF need cleaning and keep trash of old wrappers away. Keep clean. -0 pts-

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

Repeat violation

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed personal items (juice, water packages, to go containers, cups, cheese) on a shelf in the back cooler without labeling to designated the area for employees. Ensure to keep employees and residents’s food items separately and appropriately to prevent any cross contamination at anytime. -1 pts-

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Jan 20, 2026 A 95.5 · 6 violations

Inspector comments: NOTE: - Update Employee Health Policy posters provided. Details discussed with PIC.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed according to PIC, stack of clean pans and trays on speed racks, several of them still have food debris on the pans and around corner of sheet pans. Ensure to clean items and put away clean to sight and touch. CDI- Dirty items sent back to dishwasher to clean again. -1.5 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition

Corrected during inspection

General Comment: 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed several pans of potatoes on one speed rack in WIF without date marking. CDI- PIC discards items at the time of inspection. -0 pts- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

REPEAT 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: 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. - Observed pans of food items (bake bean, sloppy Jo, mashed potatoes) trying to cool on speed racks in WIC and WIF, pans are placed very tight and close to each other, right on top of each other in tick 4” pans, little to no room for air circulation between. Foods were not quickly cool, temperatures were not dropping quickly enough for time/temperature allowed. CDI- PIC spread pans/items out on another speed racks and let them cool quickly. PIC and EHS discussed in detail of proper cooling methods at the time of inspection. -0.5 pts-

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.- Observed boxes of single use articles stored mix and match with construction equipment/ personnel items and food on the shelves and on top of prep tables. Each appropriate items shall be stored clean and clearly separate to prevent any contamination at anytime. -0.5 pts-

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- Observed food debris on prep counters in dry storage, roller carts, prep tables and sinks throughout the facility. Items were left soiled after production hours. Detail cleaning needed and keep clean after use each times and every time. Keep all food areas/non food contact surfaces clean after used. Observed soiled hand washing sink at the basin in need of cleaning and keep clean- 1 pts- NOTE: Observed soiled mixers (old and not in use), need cleaning and protected. Keep clean.

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

Repeat violation

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed personal items (V8 juice can package, to go containers and cups) on a tray next to resident food in one of the WIC near WIF. Ensure to have designated area for employees belonging, store appropriately to prevent any cross contamination at anytime. -1 pts-

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Jul 23, 2025 A 95.5 · 8 violations

Inspector comments: NOTE: - PIC: Chris Unangst and Thomas Cornelson. Stg: Joey Street present during inspection.

#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. 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. -Observed pans of bake beans on speed racks in WIF holding temperature at 90F-110F. According to data sheet that staff wrote down at 8:05 am = temp at 198F and at 10:05 am = temp at 108F. At 2:00 pm, items are measured way above 41F. CDI- PIC volunteer to discard all beans at the time of inspection. -1.5 pts-

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

Corrected during inspection

General Comment: 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: 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. - Observed pans of food items trying to cool on speed racks in WIC and WIC, pans are placed very tight and close to each other top and bottom, showing condensation. Foods were not quickly cool that way. Some of food items did not meet the time/temperature allowed. CDI- PIC spread pans/items out and let them cool quickly. PIC and EHS discussed in detail of proper cooling methods at the time of inspection. -0 pts-

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

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the facility. -1 pts-

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

General Comment: 4-501.11 Maintain equipment in good repair. Observed 3 blast chillers out of four total are not working. One WIC FS-34 and Dishwasher machine in the back hall are currently out of order. Keep all equipment in good repair. -0 pts-

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. -Observed hot water at 3 compartments reading at 95F. Ensure to provide at least 110F at anytime. VERIFICATION NEEDED within 10 days (8/2/25). -0.5 pts-

#49 · Non-food contact surfaces clean −1

#50 · Hot & cold water available; adequate pressure

General Comment: 5-103.12 Provide water under pressure to all fixtures.-Pf. - Observed hot water pressure cut off at 3 compartment sinks during the time that dish machine was running. When the dishwasher stop, the water came back. Repair needed, keep adequate water pressure at all fixtures at all times. -0 pts- VERIFICATION NEEDED within 10 days (8/2/25).

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee’s bag of bread, foods and lunch bag stored on shelving and a black roller cart spreading out along the bread/apple WIC in the back. Ensure to have designated area for employees belonging to prevent any possible cross contamination. -0.5 pts-

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Mar 13, 2025 A 98 · 3 violations

Inspector comments: NOTE: - Observed bacon and egg sliders boxes in WIC stored on the floor. Items just delivered shortly before inspection according to PIC. Ensure to avoid storing food items on the floor. Keep all food items off the floor at least 6 inches. - PIC: Christ Unangst and Sgt. Joey Street present during inspection

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

Corrected during inspection

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. - Observed soiled looking metal pans stored on clean shelves in front of ovens. Some pans stored upside down, and other stored upward. Observed pans stored on food prep sinks here and there. Better cleaning needed, and store items where they belong per proper storage. All food equipment/items shall be clean to sight and touch after each cleaning. CDI- Items sent to be washed, rinsed and sanitized. No points escalated at this time. -1.5 pts-

#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 soap cleaner container store in the mix of metal pans and sheet trays under prep table. Observed red sanitizer bucket store in/on top of metal pan on shelving. CDI- items remove and store in the appropriate place at the time of inspection. -0 pts-

#49 · Non-food contact surfaces clean −0.5

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Jan 13, 2025 A 98.5 · 3 violations

Inspector comments: NOTE: PIC: Christopher Unangst and Sgt. Joey Street present during inspection

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. - Observed dry food residues on blender mixer attachment, and around a bowl surface, stored as cleaned after last used. Better cleaning needed. Keep all items clean to sight and touch after cleaning each time. CDI- Items removed to be washed, rinsed and sanitized at the time of inspection. -1.5 pts-

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. -Observed a whole speed rack of stuffing in WIF without labels/date marks when was made, cool or kept frozen. CDI- PIC volunteers to discard the items at the time of inspection. -0 pts-

#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 soiled food prep counters and sinks throughout the facility after the production and cleaning was already done. Keep all food areas/non food contact surfaces clean and keep clean after used. -0 pts-

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Aug 9, 2024 A 99 · 4 violations

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

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the facility. According to PIC, pest control spray once a month. -0 pts-

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use.- Observed washed apples with sticker on. According to staff and label on the cart, apples were washed and ready for consumption. Ensure to take all the stickers off items and wash properly and throughly. -0.5 pts-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed cleaned, wet stacking of metal pans on the shelf. Ensure to air dry all equipment/utensils after proper cleaning and stored as cleaned. -0.5 pts-

#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’s bottle water, and empty cup of water stored on same shelving of clean food containers. CDI- Items removed/discarded at the time of inspection. Ensure to have designated area for employees drinks to prevent any possible cross contamination. -0 pts-

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Mar 12, 2024 A 98.5 · 2 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed water collected in a big pot for baking mix covered with a large plastic bag. The bag was soaking in the water while storing. CDI- Staff removed a bag and fixed the issue at the time of inspection. -1.5 pts-

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

Corrected during inspection

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed staff is hand washing baking equipment after finishing a baking task at the prep sink. CDI- EHS and PIC discussed the situation and process at the time of inspection. All equipment and utensils shall be washed, rinsed and sanitized at the 3 compartment sink or a dishwasher. -0 pts-

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Oct 3, 2023 A 98.5 · details not yet loaded