A94

MAMAS CARIBBEAN GRILL

1504 CENTRAL AV, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060014677

Latest gradeA (94)

Last inspectedSep 16, 2026

Inspections on record38

On record sinceSep 18, 2013

Score history

Sep 18, 2013Higher is betterSep 16, 2026

Inspections & violations

Sep 16, 2026 A 94 · 10 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 no paper towels at either handsink. -CDI -PIC provided napkins at both handsinks.

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed curry goat and peas in the tall reach-in cooler miss cooling parameters after cooling overnight. Observed both peas and curry goat above 41F, after cooling for more than 6 hours. -CDI- Both the curry goat and peas were moved to be 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed chicken stew with date mark exceeding 7 days (8/12). -CDI-PIC stated date mark was from an older batch of chicken stew and PIC corrected the date mark. -Observed collards, yams, jerk chicken, and chicken wings without date marks. -CDI- PIC verified prep/cook dates of all items and properly added date marks. Ensure all TCS foods held over 24 hours are properly date marked. 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 −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 curry goat and peas miss cooling parameters after cooling too slowly overnight. Observed peas in large, deep pot, covered with lid. Observed curry goat covered with lid. Both items were stored in tall reach-in cooler for cooling, as facility does not have WIC or blast chiller. -CDI- PIC moved both items to be voluntarily discarded. -EHS and PIC discussed efficient cooling methods, such as leaving uncovered and storing in shallow pans. 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 −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed flies throughout kitchen. Observed back door open throughout inspection. Keep door closed or obtain screen door to prevent insect entry. -REPEAT-

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed non-commercial grade chest freezers. Will not deduct points for freezers. When freezer is replaced, replace with commercial grade freezer going forward. -REPEAT- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. -Observed cardboard lining bottom shelf of prep table, with clean pots/pans stored directly on top of the cardboard. Observed visible dark buildup on the cardboard. -Replace cardboard with non-absorbent, smooth, and easily cleanable surface.

#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 food buildup and residue on front and handles of equipment and shelving (sliding door on front hot holding cabinet for patties). Observed dark residue buildup on dry storage containers (rice, flour). Increase frequency of cleaning.

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused equipment and charcoal in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT-

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

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 wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup on floors and walls throughout facility, and primarily behind large pieces of equipment (3-compartment sink, prep sink). Increase frequency of cleaning.

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Jun 10, 2026 A 94.5 · 8 violations

#36 · Thermometers provided & accurate −0.5

Follow-up verification required

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no thin-probe thermometer onsite during inspection. Obtain functioning thin-probe thermometer. -10 day verification visit required-

#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 no label on large plastic container holding marinade. Observed no label on salt container. Label all containers with common name of food. -Great improvement noted since last inspection -1/2 points-

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

Repeat violation

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed large container of rice stored directly on the floor in the kitchen. Raise off the floor.

#43 · In-use utensils: properly stored

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 rice scoop stored directly on top of the rice cooker, with visible buildup of food residue on top. Store utensil in clean storage area (clean pan, clean table, etc).

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused equipment and items in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT- Observed significant improvement from past inspection. PIC stated remaining unused equipment is scheduled to be removed.8

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

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 wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup on floors and walls throughout facility, and primarily behind large pieces of equipment. Increase frequency of cleaning. -Significant improvement noted since past inspection. Continue cleaning floors and walls throughout facility. Repair hole in brick wall by back door.-

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phones stored on prep table. Observed employee drink stored on prep table. Ensure employee items are stored in separate areas to prevent contamination of food or clean equipment/utensils. -REPEAT-

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Feb 26, 2026 B 87.5 · 15 violations

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

Follow-up verification required

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. -Observed multiple violations/repeat violations (cooling parameters) present during inspection. Observed no certified food protection manager onsite. Observed PIC unaware of proper cold holding temperature or cooling rates. Observed PIC unable to locate thermometer, sanitizer, or sanitizer test strips. Ensure PIC is knowledgeable of food safety procedures, the Food Code, and foodborne disease prevention. -10 day verification visit required- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during the inspection. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at either handsink during inspection. -CDI- Soap was provided at sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at front handsink during inspection. -CDI- PIC provided paper towels.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

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 mac and cheese not meet cooling parameters after cooling overnight in RIC. Observed mac and cheese at 44F, while PIC stated it was cooked yesterday and has not been removed from cooler since. -CDI- PIC voluntarily discarded the mac and cheese. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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) -Observed mac and cheese cooked yesterday without a date mark. -CDI- PIC verified prep date of item properly added date mark. 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 -Observed mac and cheese miss cooling parameters after cooling overnight in RIC. Observed mac and cheese covered with metal lid, still at 44F while cooling in a tall reach-in cooler overnight. -CDI- PIC voluntarily discarded the mac and cheese. -Observed multiple pans of jerk chicken cooling in RIC, covered with tin foil and stacked on top of each other. -CDI- PIC un-stacked pans and uncovered them to allow for maximum air circulation. -When cooling foods, leave uncovered to quickly cool. 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 .

#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 multiple container of flour/sugar without a label. Label all containers with the common name of the food. -REPEAT-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed few flies throughout kitchen.

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

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed visibly soiled wiping cloth stored directly on table top surface. -CDI- PIC moved wiping cloth to 100ppm chlorine sanitizer solution. REPEAT

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

Repeat violation

4-501.11 Maintain equipment in good repair. -Observed torn gaskets in tall RICS. Observed broken door on tall RIC, preventing door from properly closing. Repair gaskets and door. -REPEAT- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed non commercial grade chest freezers. Observed no commercial grade rice cooker. They are in good working order. Will not deduct points for freezers. When freezer is replaced, replace with commercial grade freezer going forward. -REPEAT-

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

Corrected during inspection

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed no sanitizer available at facility at start of inspection. -CDI- During inspection, PIC obtained chlorine/bleach sanitizer.

#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 buildup and residue on front and handles of equipment and shelving. Observed dark residue buildup on dry storage containers (for sugar, flour). -REPEAT- Increase frequency of cleaning.

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed excessive amount of unused equipment and items in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT-

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

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 several torn, cracked missing tiles throughout kitchen. Observed wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup on floors and walls throughout facility. Increase frequency of cleaning.

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

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal employee food stored in RIC above customer food. Store employee food on separate, lower shelf to prevent contamination of customer food. -CDI- PIC relocated employee food to bottom shelf. -REPEAT-

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Jul 2, 2025 A 91.5 · 11 violations

#2 · Certified Food Protection Manager −1

Repeat violation

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed baked Mac and cheese and curry goat not meet cooling parameters after cooling overnight in the RIC. Observed Mac and cheese at 49F in RIC and curry goat at 62F in the RIC, after being cooked yesterday. -CDI- PIC voluntarily discarded the items. 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 .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed jerk chicken holding below 135F on the hot line. -CDI- PIC reheated chicken to 165F. EHS and PIC discussed proper hot holding temperatures and methods of reheating. -REPEAT- If facility has another hot holding violation on next inspection, they may be placed on a Risk Control Plan. 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 curry goat and Mac and cheese not meet cooling parameters after cooling in the RIC overnight. Observed curry goat at 62F, stored in a large metal container and covered with a lid. Observed Mac and cheese at 49F, stored in a large metal container and covered with a lid. PIC and EHS discussed proper cooling methods, by using smaller containers, leaving it uncovered, ice baths, or using freezers. PIC and EHS reviewed permit conditions, stating methods of compliance with cooling in the facility without a WIC. PIC stated employees typically cool foods in smaller pans, but they did not yesterday. -CDI- PIC voluntarily discarded the Mac and cheese and curry goat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed container of flour without a label.

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

Corrected during inspectionRepeat violation

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. -Observed sanitizer bucket with sanitizer water with visible soil and debris. -CDI- Sanitizer replaced. -REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in 0ppm chlorine sanitizer solution. -CDI- PIC remade sanitizer to 100ppm chlorine sanitizer.

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

Repeat violation

4-501.11 Maintain equipment in good repair. -Observed torn gaskets in tall RICS. Repair gaskets. -REPEAT- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed non commercial grade chest freezers. Observed no commercial grade rice cooker. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. -REPEAT-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

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

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 several torn, cracked missing tiles throughout kitchen. Observed wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT-

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal employee items (clothing) stored on shelves with single-service items for customers. Observed personal items stored on prep surface, where food is placed. -REPEAT-

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Mar 28, 2025 A 93.5 · 12 violations

#2 · Certified Food Protection Manager −1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present was not a certified food protection manager. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

#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 no paper towels at hand sink. CDI PIC replaced paper towels.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three bay sink testing at 0 ppm chlorine sanitizer. CDI Concentration fixed to 150 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two patties holding below 135F. CDI Items voluntarily discarded and hot box temperature turned up. 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with sanitizer water with visible soil and debris. CDI Sanitizer replaced.

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

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 items stored on floor. Store at least 6 inches above floor.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed torn gaskets in tall RICS. Repeat Repair 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade chest freezers. Observed no commercial grade rice cooker. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. Repeat

#49 · Non-food contact surfaces clean

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

5-205.15 Maintain a plumbing system in good repair. Cold water not working at front hand sink. VR required. Needs repair.

#54 · Garbage & refuse properly disposed; facilities maintained

Repeat violation

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. REPEAT

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

Repeat violation

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored on shelves with food for customers. Observed personal items stored on top of containers with items for customers.

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Jan 16, 2025 B 81.5 · 15 violations

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

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no food handling employee on duty that is certified food protection manager, responded correctly to inspector’s questions related to operation of food establishment, and had multiple violations of priority items. VR required. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Repeat violation

#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 empty cup inside bay of hand sink. CDI Item removed.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two peelers stored clean with food residue. Observed multiple pans with sticker and sticker residue stacked so that it is touching the next, inside food contact surface, of the next container. VR 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 .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pastry pies with cooked vegetables and meat and chicken in hot well holding below 135F for unknown amount of time. CDI PIC voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of oxtail and one pan of cooked sweet potatoes holding above 41F. PIC voluntarily discarded. VR For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

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 multiple items made before today, at an unknown date or time. Items discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items (oxtail, Mac and cheese, meat in sauce). Items voluntarily discarded. VR required 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 .

#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 fruit flies flying around prep area. Repeat

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of rice sitting directly on floor. Food shall be stored at least 6 inches above floor. Repeat

#43 · In-use utensils: properly stored

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 tongs being stored with food contact surface on a shelf that was not cleaned and sanitized every 4 hours.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed torn gaskets in tall RICS. Repeat Observed RIC holding above 41F and holding TCS items above 41F. Repair 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade chest freezers. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. Repeat

#49 · Non-food contact surfaces clean −1

Repeat violation

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-205.15 Maintain a plumbing system in good repair. Observed plumbing at three comp sink backing up. CDI Plumber came and repaired.

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

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 several torn, cracked missing tiles throughout kitchen. Door entry wall the dry wall is chipped and in need of repair or replacement and painting so that it’s easily cleanable.. repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed edges of floors and corners with debris and build up. More frequent cleaning is required. Repeat

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

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Oct 24, 2024 B 87 · 13 violations

#2 · Certified Food Protection Manager −1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present was not a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed raw green pepper with white growth held in use on shelf in RIC. CDI PIC voluntarily discarded.

#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 raw liquid egg stored above cooked oxtail. CDI PIC voluntarily discarded due to cold holding issue. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

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 multiple items cooked yesterday, that were not taken out of RIC since placement during cooling, that were holding above 41F. Items not cooled properly. All items voluntarily discarded. VR required For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 pastry pies with cooked vegetables and meat and chicken in hot well holding below 135F for approximately 2 hours. CDI PIC 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 −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the three RIC holding ambient and food items above 41F for unknown amount of time. PIC voluntarily discarded all items. PIC voluntarily closed facility to have RICs repaired. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

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 multiple items requiring date marking that were made the day before or more with no date marking. PIC voluntarily discarded due to cold holding issue. Repeat VR 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 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 several items made yesterday that were holding above 41F in RICs, did not cool properly. CDI PIC voluntarily discarded all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in prep area and dining area.

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

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of oil and beans sitting directly on floor. Food shall be stored at least 6 inches above floor. Repeat

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed torn gaskets in tall RICS. Repeat 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade chest freezers. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. 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 build up and residue on front and handles of equipment, shelving. Repeat 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed residue on heating box for pies. More frequent cleaning is required. Repeat

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

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 several torn, cracked missing tiles throughout kitchen. Door entry wall the dry wall is chipped and in need of repair or replacement and painting so that it’s easily cleanable.. repeat 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed storage of equipment not in use and other items throughout facility not in use. Pieces of equipment not in use. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed edges of floors and corners with debris and build up. More frequent cleaning is required. Repeat

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Apr 3, 2024 A 95 · 9 violations

Inspector comments: Freezers need to be defrosted and cleaned out as there is a lot of ice build up.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the back of ice machine inside. Clean more frequently.

#23 · Proper date marking & disposition −1.5

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 bins of Mac and cheese that had been prepared the day before with no date mark. CDI PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaner with no label. CDI Label was placed on cleaner.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of oil sitting directly on floor. Food shall be stored at least 6 inches above floor.

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

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 single use lids in box stored on floor. Store at least 6 inches above floor.

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

Repeat violation

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and residue on front and handles of equipment, shelving. Repeat 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed residue on heating box for pies. More frequent cleaning is required.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

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

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 several torn, cracked missing tiles throughout kitchen. Door entry wall the dry wall is chipped and in need of repair or replacement and painting so that it’s easily cleanable.. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed storage of equipment not in use and other items throughout facility not in use. Pieces of equipment not in use. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed edges of floors and corners with debris and build up. More frequent cleaning is required.

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Oct 11, 2023 B 88 · details not yet loaded