A95.5

SPECTRUM CENTER MAIN KITCHEN/FOUNDERS/PREP KITCHEN

333 E TRADE ST, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060015282

Latest gradeA (95.5)

Last inspectedOct 13, 2026

Inspections on record33

On record sinceSep 13, 2013

Score history

Sep 13, 2013Higher is betterOct 13, 2026

Inspections & violations

Oct 13, 2026 A 95.5 · 5 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling rack being stored in front of hand sink at dish area. CDI: Rolling rack was removed.

#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 strawberries with white build up. CDI: Strawberries were voluntarily discarded.

#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 chicken being stored above queso and raw beef being stored over cooked chicken inside walk in cooler. Observed raw shrimp being stored over pasteurized crab and raw sausage over cooked chicken inside reach in cooler in prep kitchen. CDI: All storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of mashed potatoes and chicken wings in hot boxes below 135F. CDI: Items were reheated to above 165F. 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 .

#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 tuna and beef thawing submerged in water above 70F. CDI: Items were moved to walk in cooler.

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Jun 10, 2026 A 98.5 · 3 violations

Inspector comments: Facility no longer par cooks chicken or beef

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes hot holding below 135F. Hot box was set low. CDI: Mashed potatoes were reheated above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical not labeled. CDI: PIC voluntarily discarded item

#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 tuna thawed out with ROP packaging still intact.

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Feb 9, 2026 A 97 · 8 violations

Inspector comments: Upon arrival to flight deck kitchen, EHS observed no visible score card. PIC advised to provide the score card where it is visible to customers. Future non-compliance shall result in permit action. Score card reflecting most recent inspection affixed to wall where it is visible.

#10 · Handwashing sinks supplied & accessible

Corrected during inspectionRepeat violation

REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at (1) hand sink in flight deck kitchen. CDI - Employee provided disposable hand towels to station. 0 demerits due to improvement since last inspection. -0-

#21 · Proper hot holding temperatures

Corrected during inspectionRepeat violation

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to recently prepared mashed potatoes <°135 F in the hot holding cabinet. CDI - PIC instructed food handler to reheated items >°165 F. 0 demerits due to improvement from previous inspection. -0- 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 inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed sliced tomatoes (1/30-2/5) and lettuce (1/31-2/6) being held for resale in the facility past expiration dates and no date labels for portioned cups of garlic parm in flight deck kitchen reach-in unit which was prepared on 2/7. CDI - Allowed portioned garlic parm to be date labeled. Remaining expired foods were voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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

Corrected during inspectionRepeat violation

REPEAT 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 multiple TCS applicable foods made today cooling inefficiently due to being covered with several layers of cling wrap, lidded, inside deep plastic containers and in high volume/density in the walk in coolers. Refer to temperature observation chart. CDI - Foods divided in to smaller portions, left vented and/or transferred in to the walk-in freezer to cool down towards <°41F. -1- 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.

#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 bag of onions stored on the floor inside of the walk-in cooler. CDI - PIC removed from floor. -0-

#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 a food handler without effective hair restraint cutting lemons in the prep kitchen. -0-

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

Repeat violation

REPEAT: 4-501.11 Maintain equipment in good repair. Observed two non-functional prep units at flight deck kitchen. Both were not in use during inspection. PIC states that foods are being held out on 4 TPHC at these stations. Repair equipment. -0.5-

#55 · Physical facilities installed, maintained & clean

Repeat violation

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed (1) missing ceiling tile above the dry storage area in prep kitchen. Provide. 0 demerits due to improvement from previous inspection. -0-

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Oct 22, 2025 A 94 · 11 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. - Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. 6-301.14 Post a handwash sign at each handsink. Observed newly permitted prep kitchen missing soap and paper towels to three hand sinks. 1 of 3 missing hand washing signage. CDI - Employee instructed to provide materials to each station. Signage provided to facility during today’s inspection. -0-

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken wings over ready to eat ham in the blast chiller and raw chicken wings over cooked chicken wings on speed rack. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -3- 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

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. 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 sliders and caesar salads cooling since previous day in the walk-in cooler, according to their date labels. CDI - Products voluntarily discarded. -1.5- 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 135 F or above. - P. Observed recently prepared hot dogs and pork loins temping below 135 F in the hot holding cabinet. EHS also noted food temperatures not being recorded on posted logs. CDI - Discussed verifying temperatures and use of logs. PIC reheated items > 165 F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed boxes of sterno fuel cans stored above food service equipment in the storage room. CDI - Storage corrected by PIC. -0-

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

Corrected during inspectionRepeat violation

REPEAT 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 multiple TCS applicable foods made yesterday and today cooling inefficiently due to be covered with several layers of cling wrap, deep containers and in high volume/density in the walk in cooler. Refer to temperature observation chart. CDI - Products that did not achieve proper cooling parameters were voluntarily discarded by PIC. Remaining foods were either immediately cooked, divided in to smaller portions and transferred to the blast chiller and walk-in freezer. Temperatures began to decrease > 41 F after additional 30 minutes. -1- 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. - Pf. Observed packaged ham thawing in sink with water at + 78 F and temping at 65 F. CDI - Product transferred to the walk-in cooler and cooled down to 41 F. -0-

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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three in use sanitizer buckets with sanitizer concentration at 0 PPM quat. CDI - Sanitizer discarded and replaced with refreshed solution of 200 PPM. -0.5-

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

4-501.11 Maintain equipment in good repair. Observed two non-functional prep units. Both were not in use during inspection. PIC states that a work order for repairs has been submitted; PIC also states that foods will be held out on TPHC at these stations. Observed prep kitchen with non-functional walk-in cooler. Ambient temperature registering at 50 F. Walk-in cooler unit not in use. Discussion with PIC revealed that the prep kitchen space is used to prepare foods, foods and then transported to the main kitchen walk-in coolers to cool down. Repair equipment. -0-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing line under the 3-compartment sink. Repair. -0-

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in prep kitchen. Provide. 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 stagnant water on flooring at founders kitchen across from prep unit. CDI - Employee instructed to clean area. -0-

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Apr 10, 2025 A 98 · 5 violations

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

Corrected during inspection

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed incomplete list of commonly reported foodborne illnesses on facilitiy’s team member health reporting agreement (only includes 5 FBIs). CDI - EHS emailed employee health agreement form which includes all 6 FBIs to emails on file. -0-

#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 steak stored over fully cooked chicken in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

#23 · Proper date marking & disposition

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed incorrect date label for pimento cheese prepared today and no date label on open package of hot dogs left in Founders Kitchen reach-in unit. CDI - Allowed to properly date label pimento cheese; hot dogs removed by PIC for donation (hot dogs will be separated and preserved in the WIF). 0 point deducted due to improvement from previous inspection. -0- 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 multiple TCS applicable foods cooling covered in high volume/density in the walk in cooler. Per PIC, items were placed to cool down 1.5 hours prior to inspection. Refer to temperature observation chart. CDI - PIC uncovered, decreased the amount and placed in a shallower pans to cool rapidly. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

#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 areas surrounding flat top grill in the Founders kitchen in need of cleaning. Also observed non food contact surface of mixer with visible food debris stored at utensil shelving unit. Clean and maintain clean. -0-

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Feb 17, 2025 A 98.5 · 2 violations

Inspector comments: Facility’s walk-in freezer currently out of order. EHS observed no products in unit. Cold holding in compliance during today’s inspection. All perishable foods have been transferred to nearby walk-in cooler and warehouse walk-in freezer. Repairs to main kitchen walk-in freezer are expected to be completed by end of week.

#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 towels available at hand washing sink. CDI - PIC replenished station with disposable towels. -0-

#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 24 hrs. - Pf. Observed containers of mac & cheese, chicken wings and sliced brisket with no date labels. Products prepared yesterday, according to PIC. CDI - PIC properly date labeled products. 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 pico de gallo held past 7 day requirement (exp 2/15). CDI - PIC voluntarily discarded product. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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Oct 8, 2024 A 98.5 · 4 violations

#14 · Required records available: shellstock tags, parasite destruction −1

Corrected during inspection

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed sushi containing raw salmon and raw tuna. PIC unable to provide parasite destruction and species identification of these fishes. CDI- Sushi is not be sold without providing this documentation or the sushi has to cooked to proper cooking temperatures.

#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 a couple pans of cooked broccoli temped below 135F in the hot holding cabinet. CDI - Chef discarded the broccoli. 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 .

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed gaskets on the prep cooler in the Founders kitchen in need of cleaning. Clean and maintain.

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

6-303.11 Provide required lighting intensity. Observed two lights over the dishmachine area not functioning. Provide adequate lighting.

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Mar 21, 2024 A 98.5 · 5 violations

#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 chicken wings in the hot holding cabinet at 112F. CDI - PIC reheated to 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#36 · Thermometers provided & accurate

Corrected during inspection

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed one out of 3 thermometers was at 43/44F. CDI - PIC will calibrate or discard. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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

Corrected during inspection

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed potsticker not protected at the customer service buffet hot bar. CDI - Rearrange the sneeze guards to provide the protection needed to prevent cross contamination.

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handler without effective beard restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with a bracelet on.

#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 cutting board heavily scratched and scored, stained and are not easily cleanable. Replace.

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Jan 17, 2024 A 98 · 4 violations

Inspector comments: During the inspection, EHS had requested to see records for approved non-continuous cooking for chicken and beef, observed no records. Foods during the inspection were not in the process of Non-continuous cooking. For the future, ensure the following is available: - available to the REGULATORY AUTHORITY upon request - monitored and documented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met - Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under - Foods are to be separated from READY-TO-EAT FOODS as specified under 3302.11

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

Corrected during inspection

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. Observed employee drink over food prep sink. CDI - drink was relocated.

#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 several pans of grilled hot dogs in the walk in cooler at 48F, from Sunday 1/14. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 is not been labeled, or if the label is incorrect. -P Observed sour cream, pico, shredded cooked chicken date marked 1/10, exceeding 7 days. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cut melons cooling in the walk in cooler covered and in a deep pan. CDI - PIC uncovered and decreased the amount and placed in a shallower pan to cool rapidly. 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 .

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Sep 28, 2023 A 98.5 · 3 violations

#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 just prepped salads on speed racks in the walk in cooler (#3) with no temperature change during the process of cooling. CDI - PIC removed plastic wrap from the tops of the salad bowls to cool rapidly. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just prepped salad cooling covered with plastic wrap in the walk in cooler (#3). CDI - PIC removed plastic wrap to allow for rapid cooling. 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 .

#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 drink stored above food prep table. CDI - PIC relocated the drink to below food prep.

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May 12, 2023 A 99 · 3 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few pans stored as clean with food debris remaining. CDI: Pans cleaned. 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 .

#35 · Approved thawing methods used −0.5

Repeat violation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in sink with water on, but water was not touching the food product.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked containers stored as clean. CDI: containers separated.

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Feb 5, 2023 A 95.5 · details not yet loaded