A96.5

MAGGIANOS LITTLE ITALY

4400 SHARON RD, Charlotte, NC 28211

Restaurant · NC permit/State ID 2060014657

Latest gradeA (96.5)

Last inspectedOct 14, 2026

Inspections on record45

On record sinceSep 25, 2013

Score history

Feb 9, 2015Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 96.5 · 8 violations

Inspector comments: Facility utilizes a “double gloving” method when handling raw meats. REHS did not observe this practice during inspection. PIC unable to provide internal SOPs during inspection. Acquisition of SOPs necessary prior to next inspection.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. REPEAT Observed container of utensils being rinsed in banquet kitchen handsink during inspection. CDI - Items removed. 1 pt.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce that had missed cooling window during inspection. See temperature chart. Cooling method insufficient to support proper cooling. See violation 33 for further details. CDI - Lettuce voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 hotel pan of marinara holding below 135F during inspection. See temperature chart. PIC could not verify when marinara had been placed into hot holding. CDI - Marinara voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed opened container of half n half with opening date of 10/5/26 in meat WIC. Observed opened container of milk void of label identifying the date which it was opened in meat WIC. Observed stuffed shells baring prep date of 10/14/26 despite PIC stating that the oldest ingredient was prepared on 10/13/26. CDI - Milk and half n half voluntarily discarded. Dates on stuffed shells corrected. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 REPEAT Observed cut lettuce prepped at 8:00am being cooled while in salad prep unit during inspection. Lettuce had not achieved 41F within the allotted four hours. Observed roasted garlic cooling while in deep, covered containers in sauce WIC. Garlic was cooling sluggishly. CDI - Lettuce voluntarily discarded. Garlic uncovered to hasten cooling. 1 pt. 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 .

#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 handle being stored in contact with cooked pasta in under grill unit during inspection. CDI - PIC removed. 0 pts.

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

Corrected during inspectionRepeat violation

4-501.11 Maintain equipment in good repair. REPEAT Observed upstairs dish machine in disrepair and unable to achieve a maximum temperature of 160F during inspection. Facility has four additional dish machines throughout facility, in addition to their three compartment sink. CDI - Maintenance on site to repair unit. REHS observed machine able to achieve 160F by end of inspection. 0 pts. Points not escalated due to repair of previously noted violation.

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

4-501.18 Maintain wash, rinse, and sanitize solutions clean. 4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed various pans being placed directly into wash basin of three compartment sink without removing excess food debris, soiling the wash solution. Ensure all dishes are properly rinsed and/or scraped of excess food debris before being placed into wash basin to maintain its cleanliness. 0 pts.

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Mar 10, 2026 A 92.5 · 11 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter back door of kitchen then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by pot/pan washer without paper towels. CDI: paper towels were placed at sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoon and straw inside basin of hand sink at cook line. CDI: Items were removed.

#15 · Food separated & protected −1.5

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 raw shrimp being stored over shredded cheese on rolling prep cart. Observed raw beef being stored over salad inside meat walk in cooler. CDI: Storage order was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans with sticker debris and residue while being stored as clean. CDI: Items were placed to be rewashed. If violation occurs on future inspections a risk control plan and/or permit action may be required. 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 .

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed shrimp cooked to a final temperature of 111F-135F. Item is not offered undercooked. CDI: Shrimp was placed back on stove and reached above 145F.

#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. Observed raw shrimp cooling at a rate of 0.01F/min in metal pans covered in Saran Wrap inside walk in cooler. CDI: Shrimp was placed on sheet pan to cool quicker. Points remain the same due to improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in walk in cooler with ROP packaging still intact.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with stickers still attached.

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

4-501.11 Maintain equipment in good repair. Observed gasket and handle barely attached to altosham underneath cook line. Repair/replace

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

Follow-up verification required

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a functioning max/min thermometer for hot water dish machines. VERIFICATION REQUIRED.

#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 cracked floor tiles and low grout lines near 3 comp sink. Repair.

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Nov 3, 2025 A 95 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Repeat violationFollow-up verification required

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed main dish machine at 158F after running multiple cycles. PIC called Ecolab during inspection. Ecolab tech switched machine to chemical sanitizing since a part needs to be replaced. EHS observed machine sanitizing at 50ppm chlorine. VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans with sticker debris, plates and strainers with food debris while being stored as clean. CDI: Items were placed to be rewashed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of egg whites above 41F. Egg whites were at fry station double panned. PIC added item to ice bath. Observed fettuccine nests, spaghetti and other pasta above 41F in grill drawers. Ambient air of grill drawers was 40.3F. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 cooling at a rate of 0.01F/min and mushrooms cooling at 0.04F/min in containers covered in Saran Wrap inside walk in cooler. Observed marinara cooling at rate of 0.02F/min triple panned inside prep top. CDI: Marinara was placed in freezer, Saran Wrap was removed from chicken and mushrooms. 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed calamari thawing under running water but not submerged. CDI: Items were submerged.

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Jul 15, 2025 A 94.5 · 7 violations

Inspector comments: Parmesan is held out at room temperature. Facility has letter from Satorial stating Parmesan is non-TCS. According to menu and PIC all fish products are served fully cooked.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink on cook line without paper towels. CDI: PIC placed paper towels at sink.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef being stored above raw salmon inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal pans with food debris and sticker debris while being stored as clean. CDI: Items were placed to be rewashed. 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 inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed calamari, meatballs, and mashed potatoes in hot boxes below 135F. CDI: Items were voluntarily discarded. 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed fettuccine and elbow pasta holding above 41F in grill drawers. All other food items were at 41F or below. EHS observed grill drawer with above temperature food items slightly ajar. CDI: Items were voluntarily discarded. All other cold holding was correct. 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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead small crawling insects in bottom of cooler in banquet kitchen. PIC stated pest control treated the kitchens last night. Remove items.

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

4-501.11 Maintain equipment in good repair. Observed freezer door not shutting fully due to ice build up on door.

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Apr 22, 2025 A 95.5 · 12 violations

Inspector comments: Establishment uses no live shellfish. All fish products are fully cooked. Lunch menu contains an incomplete consumer advisory but no foods are offered undercooked. 4-hour time stickers on certain foods are for quality only. No Roasts are cooked. Parmesan cheese is held at room temperature with a letter from the manufacturer (Sartorial) stating that it is non-TCS.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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 one employee drink on top of a prep surface.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the front kitchen hand sink. CDI - Manager provided during inspection.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed open trays of frozen raw meatballs in the walk-in freezer above steaks. CDI - Items were moved to the correct order.

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed 66 degree marinara sauces that came from commercial packaging in the steam well after 2 hours. Steam well had never been turned on and marinara was not reheated before placing into the unit. CDI - Items were voluntarily discarded.

#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 butane canisters stored above cake wrappers. CDI - Butane cans were moved to the bottom shelf.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap under the back kitchen door that could allow pests to enter.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

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

4-904.11 (B) Display and handle single-use utensils for tasting so that contamination foes not occur. Observed tasting spoons in a container with handles turned in different directions.

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

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed one under counter cooler not in use due to it being broken. Observed one ice machine not working. Observed rusting shelves in the produce walk-in cooler and the can storage racks. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the salad cooler cutting board with deep cuts and stains. 4-502.11(A) Maintain utensils in good repair. Observed several utensils with melted handles.

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Repeat violation

REPEAT 4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed sticker residue attached to the outsides of several pans stored as clean.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the employee restroom.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a cracked tile and missing grout in the dish machine area and cook line.

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Feb 26, 2025 A 96 · 8 violations

Inspector comments: No items are offered undercooked on the lunch menu. Managers stated that all Salmon is cooked to above 145 degrees. However, there is a consumer advisory on the lunch menu that is missing an asterisk and disclosure.

#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 Due to corporate policy, all employee health policy posters have been removed from the establishment. This prevents employees from referring to the 6 reportable illnesses and symptoms. CDI - EHS provided employee health policies to review and sign.

#22 · Proper cold holding temperatures −1.5

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all noodles in the large lowboy cooler above 41 degrees. Items were voluntarily discarded. Equipment will not be used until it is repaired.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on prep surfaces of the kitchen.

#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 a cup being used to scoop sugar.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

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

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed one under counter cooler not in use due to it being broken. Observed one ice machine not working. Observed rusting shelves in the produce walk-in cooler. No increase in points due to all three upstairs coolers being repaired. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the salad cooler cutting board with deep cuts and stains.

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Repeat violation

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

Repeat violation

REPEAT 6-202.14 Establishment shall have restrooms equipped with a tight fitting, self-closing door. Observed a broken hinge on the employee bathroom door that prevents it from self-closing.

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Oct 30, 2024 A 98 · 9 violations

Inspector comments: Establishment practices time for Quality on hot hold items. All fish products are fully cooked, no asterisks are used on menu. Clams and Muscles are delivered fully cooked and frozen.

#16 · Food-contact surfaces: cleaned & sanitized

Repeat violation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight microbial growth inside of one downstairs ice machine and the upstairs ice machine. Improvements made from previous inspection.

#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 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of chemicals with no label. Observed butane canisters stored above single-service trays and dried blood oranges. CDI - Spray bottle was voluntarily discarded. Single service trays and blood oranges were moved.

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

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a linen cloth underneath herbs in a reach-in cooler.

#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 two employees preparing food with large beards and no beard restraint.

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

Repeat violation

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

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

4-501.11 Maintain equipment in good repair. Observed three coolers upstairs being serviced due to them not holding a temperature of 41 or below.

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

Repeat violation

REPEAT 4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers attached to the outsides of several pans stored as clean.

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

6-202.14 Establishment shall have restrooms equipped with a tight fitting, self-closing door. Observed a broken hinge on the employee bathroom door that prevents it from self-closing.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a cracked tile and missing grout in the dish machine area.

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Mar 7, 2024 A 97 · 10 violations

Inspector comments: Be sure to add consumer advisory to the lunch menu if under cooked items are added.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored above calamari and fish in the walk-in cooler. CDI - Items were moved to the correct order.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the upstairs and downstairs ice machines.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed a leaking walk-in freezer compressor that had dripped onto packaged steaks.

#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 one employee prepping food without a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee prepping food with a bracelet on.

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

Repeat violation

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 a scoop for sugar with no handle. Repeat. No escalation in points due to improvement.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Repeat.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a large cutting board upstairs with deep cuts and stains.

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

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed several clean dishes with sticker residue. PIC stated that they switched to a new type of sticker that is difficult to scrub off.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed a waste bin with no lid in the employee bathroom.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed an open grease bin lid that had leaked grease onto the ground due to rain.

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Oct 16, 2023 A 94 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on opened gallon of milk in WIC. CDI - PIC discarded milk. Points not escalated due to improvement. - 1.5 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspectionRepeat violation

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 aluminum soufflé cup in contact with sugar in dry storage bin.CDI - PIC discarded cup. - 0.5 - REPEAT

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods. - 1 - REPEAT

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Oct 9, 2023 B 89.5 · 11 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 no towels at back handwashing sink and cook’s line handwash sink. CDI - Towels provided 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed parts to Espresso machine stored in front of house handwash sink. CDI - Employee removed items from sink and rewashed. - 1 -

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

#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: 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 . Ensure that foods at being cooled at a fast enough rate to meet cooling parameters. Observed bagged lobster meat drop 3F in 40 mins. Needed to drop 5F to meet cooling parameters. Observed lobster cream sauce in WIC only drop 1F in 40 minutes. Needed to drop 20F to meet cooling parameters. CDI - bagged lobster was placed on sheet pan in WIC and Lobster cream sauce was placed in ice bath. Both were meeting parameters after correction. - 1.5 -

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed mozzarella cheese in prep top at 46F. Pan was over stacked above fill line. . CDI - PIC discarded top layer of cheese. Cheese below fill line was 38F. - 3 - REPEAT

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on diced chicken in cook’s line prep top or pesto cream sauce in WIC. PIC stated the items were prepared the previous day. CDI - PIC labeled item with correct date. - 1.5 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 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 bagged lobster meat cooling wrapped in deep metal pan that does not allow air flow. Ensure that foods have the proper air flow to reach cooling and containers are vented. Observed lobster cream sauce cooling in deep pan in WIC. CDI - Lobster meat was placed on a sheet pan to finish cooling and lobster cream sauce was placed in ice bath.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in back hall of kitchen. Increase pest control frequency until pests are eliminated.

#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 measuring cup handles in contact with pasta and shredded chicken in grill drawers. CDI - PIC removed cups to dish area.

#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 dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods. - 0.5 - REPEAT

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed various non food contact surfaces (equipment doors, shelves) around kitchen with build up of soil/food residue.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer under pressure in basin of mop sink. CDI - PIC placed sprayer on hook above flood rim.

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Jul 3, 2023 A 91.5 · 10 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink on cook’s line with knives and pitcher stored inside. CDI- Removed during the inspection. -1- REPEAT

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes and asparagus over containers of washed potatoes. CDI: Potatoes relocated.

#16 · Food-contact surfaces: cleaned & sanitized −3

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 metal pans with sticker debris left attached and stacked on clean shelf. Residue was transferring to inner surface of pans. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized. - 3 - REPEAT 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed mechanical dish machine only reaching 154F with the plate thermometer. Sanitizing must be conducted in three compartment sink until machine is repaired. A VR will be conducted within 3 days to verify correct rinse temperature. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 2 pans of mashed potatoes below temperature threshold at a temperature of 112F and 118F, respectively. Mashed potatoes were placed in steamer and reheated to 165F. - 1.5 - REPEAT

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed bruschetta mix in salad prep top at 51F. Per PIC item was prepped this morning. CDI - item was placed on sheet pan in freezer to rapidly cool down. - 3 - REPEAT

#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 Observed no date on pork shanks in WIC. PIC stated the items were prepared the previous day. CDI - PIC labeled item with correct date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bagged lobster pieces thawing in standing water. CDI - PIC turned water on to continue thawing.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lemons stored on floor of beer cooler walk-in. CDI - Box was moved to shelf.

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with stickers still attached. Ensure that employees are washing fruits and vegetables prior to use and removing stickers. CDI- Vegetables were removed and washed before placing back on the prep line.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods.

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Jan 25, 2023 A 93 · 7 violations

Inspector comments: Food establishment no longer uses It’s Just Wings as a ghost kitchen.

#8 · Hands clean & properly washed

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee turn off faucet with bare hands after washing their hands.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with a whisk and pitcher stored inside. CDI- Removed during the inspection.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

#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 mashed potatoes and lasagna below temperature threshold at a temperature of 128F and 129F, respectively. Mashed potatoes and lasagna both were discarded during the inspection.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a number of items inside of reach in cooler not meet cold holding threshold of 41F. Foods include wheat pasta and cheese ravioli. CDI- Both items were moved to walk in cooler to cool bellow temperature threshold.

#37 · Food properly labeled: original container

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 bulk secondary container of sugar without label present.

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Repeat violation

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Food establishment does not have a max/min thermometer temperature indicator strips present inside of the facility to measure hot water rinse.

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Aug 4, 2022 A 93.5 · details not yet loaded