A98.5
OLIVE GARDEN #1682
8225 NORTHLAKE COMMONS BV, Charlotte, NC 28216
Restaurant · NC permit/State ID 2060015368
Latest gradeA (98.5)
Last inspectedOct 12, 2026
Inspections on record44
On record sinceJul 23, 2013
Score history
Sep 16, 2014Higher is betterOct 12, 2026
Inspections & violations
Oct 12, 2026 A 98.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris on the interior surface of the microwave door. Clean as needed.
#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 a spray bottle of cooking oil with no label on the cookline. REPEAT.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentration of 0 ppm in all sanitizing buckets. Observed two damp wiping cloths stored on the prep surface.
#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 expo RIC out of order and not in use. Observed a RIF on the prep line out of order. Repair as needed
Jun 8, 2026 A 98 · 5 violations
#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. - EHS observed one (1) piece of multi use equipment (sausage slice) not yet used today and stored clean per conversation PIC with minor food debris left on the blades. CDI- PIC moved item to dish machine area to be properly cleaned prior to next use; employee cleaned slicer at manual prewash and passed slicer through machine twice to properly clean. EHS observed item cleaned properly to sight and touch.
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 .
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) working containers holding ingredients (spice blends, sugar) without any labels. CDI- PIC identified container contents and labels were attached to containers.
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one (1) employee engaged in food prep (stocking coolers, placing reheated food, etc.) while wearing a watch. CDI - At PIC direction, employee removed watch, washed hands, and returned to food prep.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed one (1) water well holding in use utensils (ice cream, scoop, etc.) with no running water. CDI - Faucet at water well was turned on to properly flush particulate.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) bin of utensils in water at hotwell at temperature of 76F. Water level within hotwell was observed as low. CDI - Employees added additional water and turned on hotwell; utensils were observed holding at 136F prior to end of inspection.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed minor leak from underside of dish machine. Excess water was flushing into sloped drain. Observed one (1) RIC at server station inoperative, being used to hold only non TCS foods (sliced lemons.) Repair or replace damaged equipment as needed.
Feb 16, 2026 A 97.5 · 8 violations
Inspector comments: Variance/HACCP plans for Cook Chill were observed and reviewed as in compliance.
TPHC: Sliced Tomatoes at Salad prep line and garlic butter at cook line. EHS observed 2p - 6p tape sticker used at hot line items that were under proper temperature control for TCS foods.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed handsink at kitchen entrance with no handwashing signage. No other handsink or handwashing violations at time of inspection. CDI - PIC provided handwashing sign replacement prior to end of inspection. EHS provided handwashing stickers.
#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 thawing raw ground beef stored above one (1) tray of steak tips at WIC speedrack. CDI - Food employee rotated raw animal foods to prevent potential contamination prior to the end of inspection. EHS provided WIC storage order sticker.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 two (2) TCS food portions (broccoli and grilled chicken strips) held at heat lamp hot counter at temperatures below 135F. CDI - PIC voluntarily disposed of out of temperature TCS foods.
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 .
#43 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat 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 ramekin cup being used to scoop spices in one (1) dry spice container. CDI - PIC delegated removal of ramekin from spice bin. EHS advises use of reusable utensil with handle. REPEAT.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (fry baskets and cardboard boats) stored with exposed food contact surfaces at cook line shelves and tables. CDI - EHS inverted single service articles to prevent potential contamination.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
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 two (2) flattened cardboard boxes utilized as storage surfaces beneath packaged juices in walk in freezer. Utilize non absorbent materials (foil, plastic sheeting) or trays to catch food or beverage drippings.
#53 · Toilet facilities: properly constructed, supplied & cleaned
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed one (1) male restroom toilet marked as out of order. Per conversation with PIC, plumber had been contacted to repair toilet.
#55 · Physical facilities installed, maintained & clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed excess, unmopped or squeegeed water pooling throughout establishment kitchen. Clean and dry floors to prevent moisture and/or wet soils accumulation.
Oct 28, 2025 A 98 · 4 violations
Inspector comments: Variance / HACCP plan for Cook Chill. All processes and logs were observed and reviewed as in compliance.
TPHC - Sliced Tomatoes, Garlic Butter
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 54 degree milk in the bar cooler. Ambient temperature was also 54. Milk was voluntarily discarded. Managers have agreed to not use the unit for TCS foods until it is repaired.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee preparing food while wearing a bracelet.
#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 ramekin cup being used to scoop spices.
#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 a broken cook line unit that is now used for storage. Several equipment gaskets have been replaced throughout the facility.
Jun 30, 2025 A 98 · 3 violations
#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 - Multiple Raw Shrimp mixed in with raw chicken tenders in Sauté Station 1 CH Drawers. PIC stated shrimp must’ve fallen from drawer above into chicken drawer. *CDI - PIC voluntarily discarded container of chicken.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 - 3 Wet stacked Metal containers stored clean on shelf under back prep table. *CDI - PIC placed items into dish area to be washed, rinsed and sanitized then stated they will pyramid stack items to be air dried properly.
NOTE: EHS observed improvement with pyramid stacking in place on shelf above 3 comp sink upon arrival and observed CDI, due to this and low severity points deducted remain the same.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. *Observed - Gaskets throughout kitchen tearing and in need of being replaced. PIC stated gaskets have been ordered and is now just waiting for gasket arrival and installment.
Dec 5, 2024 A 99 · 3 violations
Inspector comments: Observed two containers sauce containing tomatoes that were beyond the 7 day discard date by one day. EHS discussed this with PIC and PIC voluntarily discarded items. No further action deemed necessary based on the overall improvement of date marking in the facility.
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observation: EHS noted that the PIC could not provide a written vomiting a diarrheal plan during the inspection. CDI: PIC was able to print the written plan and provide it to EHS before the end of the inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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.
Observation: EHS observed wet stacking of metal pans above the 3-compartment sink.
#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.
Observation: EHS noted that the reach-in freezer is in need of cleaning. There was food build-up on the shelving and on the bottom of the unit.
Oct 23, 2024 A 97 · 6 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. - EHS observed chicken sliver not yet used today and stored clean per PIC with minor food debris left on the blades. CDI- PIC moved item to dish machine area to be properly cleaned prior to next use. EHS observed item cleaned properly to sight and touch.
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 .
#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. - EHS observed to containers of meatballs covered and at 48F. PIC stated items were cooled from last night however no log was provided of cooling and all employees questioned stated items were left in cooler over night. CDI- PIC voluntarily discarded the item.
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 .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed one bag of lettuce at 47F and one half in half at 45F. CDI- PIC voluntarily discarded the item.
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- EHS observed 8 pans of different types of pastas without a date mark. During the inspection PIC agreed no date marking was on the pans and all foods were prepared from yesterday. CDI- PIC was able to properly date mark the 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 .
#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- EHS observed two medium sized pans of meatballs at 48F covered. PIC stated items were cooled overnight with no documentation of being cooled to 41F. Employees stated items were left in cooler overnight. CDI- PIC voluntarily discarded the 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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - EHS observed several stacks of clean metal pans stacked together and still wet. CDI- PIC had employee separate all wet stacked food contact surfaces.
Jun 18, 2024 A 97 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
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 - Dishmachine unable to reach 160F during inspection. *CDI - PIC to clean out spray nozzles, after spray nozzles were cleaned the dishmachine was able to reach 160F.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - *Observed - Sauces on TPHC without service tag listing the start time of when the food product was placed on the line, Which is against written procedures. *CDI - PIC and chef verified start time, then created and posted the service tag indicating start time.
Oct 5, 2023 A 92.5 · 9 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed several employees wash hands for less than 10 secs. CDI- PIC was made aware of the violation and PIC had employees re wash hands properly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#12 · Food received at proper temperature
Corrected during inspection
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- Observed 12 cases of cut lettuce received above 41F. CDI- PIC had an employee check all items and send boxes back to provider.
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 .
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- REPEAT- EHS observed plastic containers, veg dicer, and robocube blade stored clean according to PIC with food debris left on them. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer buckets used to sanitize thermometer below 200 ppm quat. CDI- PIC changed sanitizer to be 200-400 ppm quat. 4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with minor pink residue build up on the ice shoot.
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
#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 cheese sauce, motza cheese, shrimp and scallops above 41F. CDI- PIC placed cheese sauce in an ice bath and it quickly cooled. PIC attempted to cool shrimp and scallops however did not meet cooling parameter in cold hold drawers and PIC voluntarily discarded the items. PIC voluntarily discarded the motza cheese.
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 .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - 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 frozen pasteurized juice thawing at 78F water, observed calamari setting up to be thawed in strainer where water would not submerge the product and observed ROP salmon thawing in WIC without being removed from the ROP environment. CDI- PIC corrected all thawing methods.
#40 · Personal cleanliness
Corrected during inspection
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 TCS foods with long beard hair without a proper cover. CDI- PIC provided a proper cover.
#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. REPEAT - Observed inside of equipment cold and hot plate boxes in need of cleaning due to food residue and dirt debris. Observed food residue and dirt build up in reach in equipment.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter and food debris around dumpster area in need of cleaning.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in hard to reach areas in need of cleaning. Hard to reach areas are underneath and behind equipment. Clean as frequently as required to ensure build up prevented and reduced.
Jul 27, 2023 A 96.5 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- REPEAT- EHS observed one veggie slicer stored clean with minor food debris left on the blade. EHS observed a couple meal pans with residue left on them. EHS observed one employee use the thin probe thermometer for the first time of the day without sanitizing prior to use. Prior to correction employee checked one RTE item and then cleaned thin probe thermometer to finish temperature checking foods. CDI- Employee using the thin probe thermometer corrected practice on own without directive from PIC or EHS. PIC had employee take vegetable dicer blade and metal pans to dish machine to be properly cleaned. NOTE: EHS does note an improvement with cleanliness of food contact surfaces however still a repeat. If the violation is noted on the next inspection permit action may occur and a RCP may be requested to be implemented. Point deduction has been moved to half point deduction for improvements noted.
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed flies throughout the facility.
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed a couple employees wearing watches or bracelets on the wrist while preparing foods. CDI- Prior to EHS conversation with PIC staff had removed items and washed prior to handling foods.
#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 hood system, WIC shelving observed shelving under conveyor pizza oven with grease and food debris, and some cooking equipment with build up of grease and food residue. **REPEAT**
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster door and lids open while dumpster not in use.
Jun 2, 2023 A 93.5 · 8 violations
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed food employee pick up tray off the ground, dispose of gloves and put on new gloves going back to food prep without a handwash in between. CDI: EHS educated employee on washing hands before donning gloves. Employee re-washed hands. -REPEAT- **POINTS NOT ESCALATED DUE TO SIGNIFICANT IMPROVEMENT WITH HANDWASHING. ALL OTHER EMPLOYEES PROPERLY FOLLOWED HANDWASHING PROCEDURES. -2-
#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 handwashing sink blocked by trash can. -CDI- PIC moved trash can. -0-
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed artichoke dip, sliced tomatoes, and small shell pasta in WIC below 41F without any coverings. -CDI- PIC covered containers.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates stored as clean in cold plate area with food residue. Observed other plates, bowls and tomato slicer stored as clean with some food residue. -CDI- PIC moved dirty dishes to dish pit. **REPEAT** -3-
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen area. -0-
#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 stacking with clean plates and bowls in dishpit area. Also observed wet stacking with metal and plastic containers in clean dish storage area. **REPEAT** -1-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed several cold holding drawers with handles broken and torn gaskets. **REPEAT** **POINTS NOT ESCALATED DUE TO PIC STATING THAT NEW EQUIPMENT JUST ARRIVED AND WILL BE REPLACED SOON. like for like. -0-
#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 hood system, WIC shelving and some cooking equipment with build up of grease and food residue. **REPEAT** -0.5-
Feb 15, 2023 A 91 · 16 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.12 Cleaning Procedure (P) Observed multiple employees wash hands and recontaminate hands by turning off faucet with bare hands. CDI-PIC stopped employees and demonstrated correct handwashing procedures, and employees rewashed hands without recontaminating.
2-301.14 When to Wash (P) Observed employee texting on personal cell phone, put on gloves and begin food prep. CDI-EHS told PIC what was observed. PIC educated employee on when to wash and change gloves.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rear hand sink used to store towels and a pitcher. PIC removed items, but when revisited, more items were placed in hand sink. CDI-PIC discussed the need to maintain hand sinks for intended use with employee.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed, pre-sliced mushrooms stored over RTE, washed cabbage. CDI-PIC moved unwashed produce below RTE foods.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
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. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed mechanical dish machine in use with a max temp less than 160F. PIC ran thermometer through the dishwasher three times before necessary temp was achieved. CDI-PIC continued to run dishwasher until thermometer read 162F. EHS discussed future management oversight strategies with PIC.
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 a stack of stainless steel food storage containers, stored as clean, with visible food remaining on interior. Saran wrap from previous use was also still attached. CDI-PIC moved items to be W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup inside front ice machine. CDI-PIC began cleaning machine and removed buildup.
#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. For more information, please visit: http://meck.co/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 . Observed 8 large to-go salads in WIC at 46F at 3:06PM. PIC stated items had been prepared at 11AM. Cooling was not completed within 4hr window. CDI-PIC voluntarily discarded all salads.
#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 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed togo, cooked pasta meals in cold holding at 46F. Meals had been prepared Monday and Tuesday. There was no thermometer present in reachin. Observed creamy mushroom sauce in ice well at 43-45F and spinach in same well at 62. CDI-PIC voluntarily discarded the spinach and put the creamy mushroom sauce in an ice bath inside the WIF to quickly cool. PIC voluntarily discarded meals that were above 41F because he could not state when food had gone out of temp. The reachin unit was adjusted and when checked ~35 minutes later, the ambient temperature was 40F.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspection
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed missing records from cook-chill cooling log, as required by HACCP plan. PIC stated they would retrain employees complete specialized process. CDI-Record training was provided. Recent records were correct.
#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 sliced tomatoes prepared today that were tightly covered, in deep pans. CDI-PIC removed cover to facilitate quick cooling.
#36 · Thermometers provided & accurate
Corrected during inspection
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in reachin cooler used to hold togo foods. CDI-PIC provided thermometer for interior of reachin.
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple shakers containing spices and salt without any labels. CDI-Employee attached accurate labels to all working containers in prep area.
#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 multiple employees portioning soups, preparing large salad bowls, and breadsticks with no hair restraint. EHS discussed that hair restraints were required when any food prep is being completed.
#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 handles in direct contact with lasagna and peppers on prep line. CDI-Utensils were removed and moved to dish pit.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food storage containers above 3 comp sink. CDI-PIC moved items to dish pit to be W/R/S.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed cooler that was not functioning. PIC stated the fan needed to be replaced and was on back order.
#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 debris inside salad station cooler and grease buildup on the exterior of cooking equipment and on exterior of equipment vents. Increase cleaning frequency.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
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 a to-go box containing employee's personal wings that were partially eaten on shelving with items for service. Employee phone was on prep table, beside sink. Employee purse was observed on counter used to package to-go orders. Designate a place for all employee items to prevent contamination.
Dec 1, 2022 A 97 · 4 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed an employee drop plastic containers out of the dish machine, onto the floor, pick them up and replace them on soiled side of dish machine. Prior to returning to clean utensil handling employee did not wash hands. CDI- Education was provided and EHS observed proper hand washing.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths in sanitizer at 100 ppm quat. CDI- PIC provided sanitizer at 400 ppm quat.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -repeat- Observed several stacks of metal pans stored together and wet.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspectionRepeat violation
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. - REPAT- Observed one box of throw away aluminum trays stored on the floor while employees prep to go orders. CDI- Item moved off flor. NOTE: Point deduction did not occur since item is low risk and improved from last inspection however if the violation occurs again during the next inspection point deduction will increase.
Aug 4, 2022 A 95 · details not yet loaded
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Jun 20, 2022 A 96.5 · details not yet loaded
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Jan 24, 2022 A 96.5 · details not yet loaded
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Dec 8, 2021 A 95.5 · details not yet loaded
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Aug 4, 2021 A 96 · details not yet loaded
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Apr 27, 2021 A 96 · details not yet loaded
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Feb 10, 2021 A 97.5 · details not yet loaded
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Sep 17, 2020 A 96 · details not yet loaded
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Feb 28, 2020 A 97.5 · details not yet loaded
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Dec 2, 2019 A 98.5 · details not yet loaded
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Sep 3, 2019 A 95 · details not yet loaded
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Jun 11, 2019 A 98.5 · details not yet loaded
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Feb 25, 2019 A 97 · details not yet loaded
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Oct 22, 2018 A 96.5 · details not yet loaded
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Jul 23, 2018 A 96.5 · details not yet loaded
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Jan 4, 2018 A 96.5 · details not yet loaded
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Aug 9, 2017 A 97.5 · details not yet loaded
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May 18, 2017 A 95 · details not yet loaded
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Jan 3, 2017 A 98.5 · details not yet loaded
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Sep 20, 2016 A 94 · details not yet loaded
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Jun 1, 2016 A 97 · details not yet loaded
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Mar 14, 2016 A 94.5 · details not yet loaded
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Dec 28, 2015 A 96.5 · details not yet loaded
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Aug 18, 2015 A 97 · details not yet loaded
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Mar 17, 2015 A 97.5 · details not yet loaded
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Dec 8, 2014 A 98 · details not yet loaded
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Sep 16, 2014 A 97.5 · details not yet loaded
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Jun 17, 2014 A 97.5 · details not yet loaded
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Jan 21, 2014 A 97.5 · details not yet loaded
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Oct 14, 2013 A 99 · details not yet loaded
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Jul 23, 2013 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “OLIVE GARDEN #1682” or State ID 2060015368). Inspection type (routine vs. follow-up) is not published in the county's data.