A96.5

TONY`S PIZZA

14027 CONLAN CR, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060015394

Latest gradeA (96.5)

Last inspectedOct 14, 2026

Inspections on record38

On record sinceJun 27, 2013

Score history

Jun 27, 2013Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 96.5 · 7 violations

#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 EHS observed raw shell eggs stored over RTE foods in WIC. PIC stated it was from employee breakfast. CDI - PIC rearranged storage, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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) EHS observed sliced ham held beyond seven days in WIC. EHS observed container dated 10/5. EHS observed items such as Italian sausage, sliced ham, and shredded cheese missing dates in make unit, PIC stated if enough is left these items are held over 24 hours. EHS observed portioned marinara sauce in WIC without proper date. PIC stated sauce was portioned today for tomorrow’s service. CDI - PIC added appropriate dates to items in make unit and portioned marinara. Sliced ham was voluntarily discarded due to being held over 7 days. (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 .

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employees preparing food without appropriate hair covering. REPEAT. (1)

#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. EHS observed container of sanitizer holding in use wiping cloths at 0ppm. CDI - PIC instructed food employee to remake sanitizer bucket at correct concentration. (0.5)

#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. EHS observed food debris and residue accumulating on gaskets of reach in coolers. EHS advised to increase cleaning frequency. (0)

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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed bags of waste stored on the ground on back patio area. EHS advised to keep waste stored in receptacles to prevent access to rodents. (0.5)

#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. EHS observed wall tiling missing above three compartment sink, exposing inside of wall and creating a surface that is no longer smooth and easily cleanable. Repair. (0)

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Jun 12, 2026 A 94.5 · 6 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (B) Wash hands after using the toilet room.- P EHS observed food employee entering kitchen, grabbing gloves to don, and preparing to begin working with RTE foods. EHS stopped employee and requested employee wash hands. Employee stated they washed hands in the restroom. EHS provided education and stated that hands shall be washed once entering the kitchen after using the restroom prior to working with food. CDI - EHS instructed food employee to wash hands. Food employee properly washed hands prior to donning gloves. (2)

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer in three compartment sink being actively used to sanitize dishes. EHS observed concentration at 0ppm. EHS observed manufacturer instructions stating to sanitize the concentration must be maintained at 150ppm minimally. EHS provided education. CDI - food employee drained three compartment sink and re-filled with sanitizer at 150ppm. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#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. EHS observed marinara sauce in WIC above 41F (see temp chart). EHS observed today’s date on container, however, PIC stated the sauce was made yesterday prior to close. Sauce is taken from can and heated on stove with seasoning, then cooled down in WIC in large metal pot uncovered. PIC stated due to making it at close, this cooling process was not monitored, sauce not stirred, and a lid was placed on the container this morning without a temperature check. EHS provided education. CDI - PIC voluntarily discarded both pots of marinara due to missing cooling window. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 EHS observed marinara sauce in WIC above 41F (see temp chart). This item was observed actively cooling from being made the day prior. PIC stated sauce was left uncovered overnight. EHS observed sauce stored in large metal pot with lid. PIC stated lid was only placed on container this morning. EHS provided education. CDI - PIC voluntarily discarded sauce due to missing cooling window. (1) REPEAT. ***EHS advised if cooling methods remains out of compliance a risk control plan could be implemented during the next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#40 · Personal cleanliness −1

Repeat violation

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose with nozzle attached installed on back mop sink faucet. EHS observed this hose under pressure without proper vacuum breaker installed. EHS provided education. CDI - PIC removed nozzle. (0)

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Jan 22, 2026 A 98 · 5 violations

#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 EHS observed to-go salads actively cooling in drink reach in cooler by front register. PIC stated salads were prepared at 11:30am. EHS observed a very large metal container of pizza sauce prepared an hour prior to inspection. EHS observed sauce actively cooling with lid off. EHS observed no temperature change after thirty minutes in either item. CDI - PIC added ice to pizza sauce and instructed food employee to stir every fifteen minutes. To-go salads actively cooling were removed from reach in and placed in WIC to quickly cool. PIC stated salads will be cooled in WIC moving forward. REPEAT. (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 .

#40 · Personal cleanliness −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed kitchen staffs actively working with food and equipment without proper hair restraint. REPEAT. (0.5)

#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. EHS observed shelving for clean pans and equipment beginning to corrode. PIC stated shelving is currently planned on being replaced. (0)

#55 · Physical facilities installed, maintained & clean −0.5

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. EHS observed wall above shelving for clean dishes in disrepair. EHS observed panel missing exposing inner portion of wall. PIC is working on replacing this. REPEAT. (0.5)

#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. EHS observed open employee drink being stored with other commercial items in drink reach in. EHS suggested designating an area for the storage of drinks and food for employees. (0)

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Aug 6, 2025 A 95.5 · 9 violations

Inspector comments: EHS assisted PIC in updating TPHC form. This form now includes pizza by the slice, garlic/oil mixture, and pizza sauce. EHS also provided new employee reporting agreement handout.

#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 three metal containers and a stack of plastic containers with residue still present on interior surface of equipment. Plastic containers seemed to have a tough film on the inside that appeared unable to be cleaned. PIC was able to demonstrate how to get the surface clean with a steel wool pad. CDI - PIC removed containers and placed at three compartment sink to be wash, rinsed, and sanitized. (0) 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

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 ziti in a deep covered plastic container cooling from preparation at 12:30. At 3pm the middle portion of the baked ziti was observed at 77F. CDI - PIC voluntarily discarded ziti. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in reach in drink cooler above 41F (see temp chart). This cooler is used to store commercial dressings, wings, and pasta. Pasta was still cooling from preparation at 12:30pm. CDI - PIC removed all TCS foods from cooler and voluntarily discarded. Pasta was removed from reach in cooler and placed in walk in cooler to cool. PIC turned thermostat of cooler down and ambient temperature began to drop. EHS advised to not store any TCS items in unit until ambient temperature was under 41F. EHS observed mozzarella and sliced tomato in flip top make unit beside fryer above 41F (see temp chart). These items were being overfilled in the pans and the top portions of the stack were temping above 41F. EHS advised to keep TCS items below the fill line to maintain temperature. CDI - PIC voluntarily discarded top portion of each container leaving the section that was below 41F. EHS observed TCS items in pizza make unit above 41F(see temp chart). PIC stated this was from the lid being open during busy hours. Within 15 minutes the items began cooling down when the lid was closed. EHS observed ambient temperature of top and bottom of make line under 41F. PIC stated temperatures are only taken at open. EHS advised to increase frequency of temperature checks to ensure units are working and TCS foods are being stored under 41F. CDI - Items in smaller pans were left in make unit at cooled to 41F before end of inspection. Larger items such as cheese and sausage was removed and replaced with items from WIC. PIC stated they will increase temperature checks throughout the day. REPEAT (1.5) 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

#24 · Time as a Public Health Control; procedures & records

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 facility with TPHC form for pizza by the slice. PIC stated they also are keeping pizza sauce on time but are not documenting the time the pizza is put on time because it goes quickly. EHS advised that it always have a time for when it is placed on time and a time it is to be discarded. CDI - EHS provided PIC with new TPHC form and added pizza sauce and garlic/oil mixture to form. (0)

#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 bottle of degreaser without a label on bottle. CDI - PIC added label to bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of RAID spray, two cans of “real kill” bug spray, two containers of pesticide sprayers, and a bottle of roach powder in the back area by chemical storage. All these items are not meant for commercial use. CDI - PIC removed items from facility. (1)

#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 EHS observed cooked pasta cooling in drink cooler with lid on. Observed baked ziti that was cooling in deep plastic container with lid on. Items are not being stirred during the cooling process and the lid is preventing heat from escaping. Baked ziti missed initial two hour cooling window. Pasta was under 70F and had 1.5 hours to cool below 41F. CDI - Ziti was voluntarily discarded, pasta was placed in walk in cooler to quickly cool uncovered. EHS advised to cool solely in WIC and to leave items uncovered, stirring every half hour. (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 .

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed kitchen staff with no head coverings to restrain hair. EHS advised while preparing food all employees shall don a hair restraint. (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. Wall covering above shelving where clean dishes are stored is missing exposing inside of wall. REPLACE. (0)

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May 7, 2025 A 98 · 3 violations

Inspector comments: -Cheese at pizza make top is now placed on TPHC. Shredded mozzarella should appear on TPHC written procedures and be dated for time going forward. Facility may use 6 hour TPHC if the shredded cheese does not exceed 70F at any time.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese above 41F inside Fliptop. CDI-PIC removes top layer of cheese. Remaining portion is 41F and below. See comment. (-0)

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT. 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 chicken wings and boneless chicken wings in RIC without date mark. CDI- employee dates wings. (-1.5)

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several small plastic containers of clean dish rack with cloudy and deteriorated plastic, no longer smooth and easily cleanable. PIC should replace worn plastic containers at earliest opportunity. (-0.5)

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Jan 30, 2025 A 96.5 · 5 violations

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed less than 100PPM Quat at sanitize basin of 3 comp sink. CDI- Employee cleans basin and refills with proper concentration of 200PPM. EHS reminds staff to utilize test strips. (-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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#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 tomato sauce in steamwell at 125F. EHS observed steamwell struggling to maintain at 135F and higher. CDI- PIC reheats at stove to 165F, and will have sauce in warmer for quality only, while awaiting repair/replacement. Sauce to be held on 4 hour TPHC for safety in the interim. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomato sauce cooling in WIC without datemark. CDI- PIC labels sauce. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspectionRepeat violation

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 two knives stored with blades between prep tops. CDI- PIC relocates to warewashing and states they will store elsewhere going forward. REPEAT. (-0.5)

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

4-501.11 Maintain equipment in good repair. Observed steamwell on highest temperature setting not able to keep tomato sauce at 135F and above. PIC states they will have repaired or replaced. Foods being held on time in the interim. (-0)

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Sep 13, 2024 A 96.5 · 8 violations

Inspector comments: EHS to provide new physical copy of TPHC form next week. Present copy is accurate and accessible, but in use since 2010, and could use an update.

#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 3 metal lids with visible food debris on clean dish rack. CDI- Employee re-cleans and sanitizes lids. (-0)

#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 ham with no date inside WIC, sliced salami and cheese inside fliptop dated for 08/29 and 09/01. CDI- PIC voluntarily disposes of items out of date, labels sliced ham with prep date. (-1.5)

#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 sliced tomatoes prepped this morning cooling in fliptop with no drop in temperature after 30 minutes. CDI- PIC moves tomatoes to WIC, EHS advises not to cool items in fliptops. (-.05)

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

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 food debris inside sanitizer bucket with stored wiping cloths. CDI- Remixes clean solution with new wiping cloths. (-.05)

#43 · In-use utensils: properly stored

Corrected during inspection

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 two knives with blades stored between prep tops. CDI- PIC removes knives, will store at knife strip or in dedicated container beside cook line going forward. (-0)

#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 accumulation of dust and debris on clean dish rack. Increased cleaning frequency is recommended to prevent re-contamination of clean dishes. (-.05)

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed small overflow at grease trap. PIC is advised to consider more frequent pick ups. (-0)

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed listening and toothpaste on clean dish rack. CDI- PIC removes personal toiletries to office. 6-404.11 Provide and designate and area for the storage of distressed goods which are being held for credit, away from the usable food supply.Observed 2 severely dented cans in dry storage beside usable cans. CDI- PIC removes from usable can supply. (-.05)

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May 23, 2024 A 94.5 · 7 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Hand sink no. 02 observed to be without soap. CDI- PIC provides soap at hand sink. (-0)

#22 · Proper cold holding temperatures −3

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic spread with manufacturer's label instructions stipulating it should be held under refrigeration in use at prep counter temping 70F. CDI- PIC disposes of spread, opens new container to be stored in the lowboy. 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: 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 ham marked 5/14 in WIC. CDI- PIC voluntarily disposes of expired ham. (-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 .

#24 · Time as a Public Health Control; procedures & records −1.5

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility with outdated TPHC procedures from 2010. TPHC template provided, EHS will make return visit to verify updated procedures are available and being followed. (-1.5) TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed quat in sanitize basin of 3 comp sink and wiping cloth bucket mixtures at >500PPM. Manufacturer stipulates quat should be 200-250PPM for use on food contact surfaces. CDI- quat temporarily being diluted, PIC calls in service order for automatic dispenser. (-1)

#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 dark buildup inside ice chute at self-serve beverage fountain. (-0)

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed second hand sink slow to drain. Repair at earliest opportunity. (-0)

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Feb 5, 2024 A 93 · 6 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no serve safe certification. -1 point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed quat sanitizer recorded below 50 ppm. CDI sanitizer was discarded and properly remade. Repeat - 3 points 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

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed ramekins of marinara sauce in hot holding cabinet temping at 125f. CDI PIC changed temperature of holding cabinet to 145f. 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 .

#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 EHS observed spinach and sausage in prep top at 49f. CDI PIC voluntarily discarded spinach and sausage. -1.5 points 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

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

Corrected during inspection

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. EHS observed single use baskets stored with food contact surface right side up visible to contamination. CDI PIC properly turned single use baskets upside down. -0 points

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Nov 15, 2023 A 96.5 · 3 violations

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer recorded below 50 ppm. CDI - More sanitizer added. 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

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

#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 Sliced ham cut and place in flip top cooler, CDI - Brought to WIC for 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 .

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Jul 25, 2023 A 98.5 · 3 violations

#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 opened box of raw philly steak slices above ready to eat foods in reach-in freezer. CDI-Discussed approved food storage with PIC and steak was moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 sliced tomatoes in prep top above 41F. Tomatoes were recently sliced but stored double panned and above fill line in prep top. CDI-Overfilled product placed in prep reach-in and pan switched to single metal pan. Observed garlic in oil mixture in squeeze bottles out on prep table without temperature control. CDI-Two bottles were moved to cool while one bottle was placed on TPHC. Garlic/oil bottles will now be placed onto facility’s existing TPHC procedures - taken from prep reach-in or walk-in cooler, held for max 4 hours on prep line and 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 plastic pan of wrapped lasagna with date tape (7/14/22). Lasagna was verified to be made Sunday. Date marking tape was not changed with new prep. CDI-EHS allowed employees to date mark lasagna with appropriate prep date. Overall, facility has good date marking procedures. 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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Apr 5, 2023 A 97.5 · 3 violations

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee using bare hands to aid in smooshing down shredded cheese coming out of cheese shredder and into containers to be placed into the walk in cooler. CDI-PIC had food employee discard shredded cheese. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#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 bucket containing wet wiping cloths with zero Quat sanitizer in bucket. PIC stated buckets get refilled every 2-3 hours and they were getting ready to refill in the next half hour but buckets have not been in use due to the busy lunch rush. CDI-PIC refilled buckets with 150PPM Quat sanitizer. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter top.

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Feb 13, 2023 A 99 · 2 violations

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without hair restraints. -REPEAT VIOLATION-

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

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizing solution brown and cloudy in appearance. PIC drained solution and replaced with new sanitizing solution.

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Oct 5, 2022 A 97.5 · details not yet loaded