A98

SOUTH 21 MATTHEWS

11450 E INDEPENDENCE BV, Matthews, NC 28105

Restaurant · NC permit/State ID 2060015443

Latest gradeA (98)

Last inspectedOct 21, 2026

Inspections on record36

On record sinceOct 4, 2013

Score history

Oct 4, 2013Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 98 · 4 violations

#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 tomatoes cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

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

Follow-up verification required

#49 · Non-food contact surfaces clean

Corrected during inspection

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 cleaning needed on non food contact parts of the food thermometers. CDI. PIC cleaned equipment.

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Mar 20, 2026 A 99 · 3 violations

#37 · Food properly labeled: original container −1

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 container of spices without label. CDI. PIC labeled.

#49 · Non-food contact surfaces clean

#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 food debris on the floor in the kitchen area.

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Sep 17, 2025 A 98.5 · 4 violations

#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 diced chicken and chicken breast, cold holding in the RI at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were wrapped about an hour ago. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 food employee cooking and not wearing a hair restraint.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. OBSERVED opened dumpster at the back

#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. Observed employee drinks stored in same place as customer food.

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May 8, 2025 A 97 · 5 violations

#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 sliced ham and sliced turkey at 42F in the salad flip top unit. EHS observed time stamp on both items indicating that it would be discarded after 4 hours. All other items in the unit were 41F and below. -CDI- PIC placed both items on the TPHC list. No points taken. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu having a reminder but no disclosure for the ribeye which is said to be cooked to order. Consumer advisory must also include a disclosure. VERIFICATION REQUIRED*** (0.5 pts)

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several house flies and fruit flies throughout the facility. Service facility for pests. (1 pt)

#51 · Plumbing installed; proper backflow devices −1

Corrected during inspectionRepeat violation

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle on hose while under continuous pressure. -CDI- PIC turned off the water and released the pressure from the hose. REPEAT*** (1 pt)

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout the facility. Repair grout. REPEAT*** (0.5 pts)

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Feb 18, 2025 A 97 · 5 violations

#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 degreaser bottle with no label. EHS noticed where label had been but was unable to identify what the contents of the bottle were. PIC stated that the degreaser removes the sharpie from the bottle. -CDI- PIC relabeled the bottle of degreaser. (0 pts)

#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 damaged gasket on prep unit door on cook line. No points escalated due to improvement from last inspection. REPEAT*** (0.5 pts)

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on several gaskets throughout facility. Increase cleaning frequency. REPEAT*** (1 pt)

#51 · Plumbing installed; proper backflow devices −1

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose under continuous pressure while having a nozzle attached to the end of the hose. Attach secondary backflow device to Y-connector if the water is going to be left on. VERIFICATION REQUIRED*** 5-205.15 Maintain a plumbing system in good repair. Observed water not able top be turned off at can wash causing continuous pressure in the hose with an attached nozzle. PIC called for maintenance during inspection. (1 pt)

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

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Sep 10, 2024 A 96 · 10 violations

Inspector comments: Food safety guidance materials forwarded to emails on file in English and Spanish.

#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 employee health agreement informing employees of only 5 commonly reported food borne illnesses (FBIs). CDI - Hard copies of updated agreement which includes the 6 FBIs, (English and Spanish translation) provided to facility during inspection. -0-

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed cooked onions in walk in freezer not achieve adequate cooling time/temperature parameters. Product registered at 78 F at beginning of inspection and cooling since 9:30 this morning, according to cooling temp log provided by PIC. CDI - PIC voluntarily discarded onions. -0- 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.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several trays of cod fish cold holding in reach-in unit between 49-50 F, shredded lettuce at 47 F in prep reach-in unit and cut tomatoes over the fill line inside prep top at 46 F. Items were said to have been placed into cold holding an hour prior to inspection. CDI - Trays transferred to walk-in cooler; shredded lettuce and tomatoes divided into smaller metal containers left vented and relocated to walk-in cooler to cool down. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed several TCS foods (cooked onions, coleslaw, lettuce and salad mix) inefficiently cooling covered in large dense quantities and plastic containers in the walk-in cooler/freezer. Refer to temperature observation chart. PIC demonstrated cooling log with today’s production. All but one (cooked onions) were prepared 1.5 hours prior to EHS arrival while onions had been cooling since 9:30 this morning. CDI - Cooked onions voluntarily discarded. Remaining products were separated into smaller portions/metal containers, left uncovered and monitored to ensure cooling towards < 41 F is achieved. -0.5- EHS and PIC discussed active monitoring, separating bulk production into smaller portions, utilizing metal containers and using adequate equipment to ensure efficient cooling methods. ***Long term compliance visit will be made to assess compliance with cooling practices. 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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed three dented cans of ketchup stored at can rack with intact canned goods. CDI - PIC separated cans for credit. -0-

#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 in-use Qt san solution with no means to test it’s concentration. PIC advised that the facility has discontinued the use of Qt san due to supplier changes and is currently using sink & surface for sanitizer. PIC procured functional test strips for sink & surface and successfully tested additional sanitizer bucket. PIC also discovered that there is a small batch remaining of Qt San. CDI - In-use Qt san solution discarded by PIC. Remaining Qt san chemicals separated for removal by PIC. -0-

#45 · Single-use & single-service articles: properly stored & used −0.5

Repeat violation

REPEAT VIOLATION: 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 single service hinged containers stored out of protective sleeve and inverted improperly on shelving above cook line. No escalation of points due to improvement noted from previous inspection. -0.5-

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken handle on lowboy cooler. Also observed damaged gaskets on walk-in freezer, right doors of prep unit and upright reach-in unit. Repair/replace. -0.5-

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

Corrected during inspection

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed approved device unable to accurately test final rinse temperatures after 3x cycles. Hot sanitizing temperatures recorded between 150-153 F. CDI - PIC replaced device with fresh batteries and re-tested at 4th cycle with a final recorded temperature of 166 F. -0-

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and debris on condenser lines inside of the walk-in cooler and walk-in freezer gasket. -1-

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May 28, 2024 A 97 · 5 violations

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS observed no asterisk and reminder for ribeye steak on menu. PIC states that customers can get steak cooked to any temperature. A 10 day VR will be conducted to ensure astrisks and consumer advisory reminder are on new menu. -.5 Points

#45 · Single-use & single-service articles: properly stored & used −0.5

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. EHS observed single service plates stored out of protective sleeve and inverted improperly. CDI PIC inverted single use plates. -.5 Points

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

4-501.11 Maintain equipment in good repair. EHS observed broken handle on lowboy cooler. -0 Points

#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. EHS observed build up and debris on shelving throughout kitchen. -1 Point Repeat

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several cracked tiles near door to the office. Observed several areas of the floor in need of re-grouting, particularly near the reach in coolers by the fryers. -REPEAT VIOLATION-

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Jan 23, 2024 A 96 · 7 violations

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed 2 front hand sinks with a max hot water temperature of 92F.

#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 container with single serve portions of tartar sauce in low boy cold holding at 44F. PIC stated sauces were pulled from walk in cooler at 11am and may have gone out of temperature by over stacking and during process of prepping and placing into cooler. CDI-Tarter sauce was placed back into walk in cooler for rapid cooling and new batches at 41F from cooler were placed in low boy 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 .

#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 2 unlabeled spray bottles containing toxic chemicals at bussing station and at back can wash station. CDI-PIC labeled both spray bottles as sanitizer

#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 food employee cooking and not wearing a hair restraint.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic and metal containers at clean dish rack.

#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 cleaning needed on gaskets of reach in coolers and walk in freezer as well as on internal and external surfaces of all cold holding units with flour batter, grease and other debris. -REPEAT VIOLATION-

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

Repeat violation

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Sep 12, 2023 A 94.5 · 5 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a gallon of opened milk in low boy without date marking as well as an opened gallon of milk in the walk in cooler without date marking. PIC stated milk in low boy was opened this past Saturday and milk in walk in cooler was opened today. CDI-PIC dated milk with their respective dates. -REPEAT VIOLATION- 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 −3

Corrected during inspectionRepeat violation

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 using TPHC but when asked to see TPHC procedures PIC stated that their facility has never had TPHC procedures and have never been told to have or use TPHC procedures. REHS provided PIC with a TPHC fillable form to fill out their procedures to be kept on file for health inspections. 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 coleslaw at hot bar held for 4 hours without an indication of a start or end time on slaw. PIC stated slaw was placed out at 11am and will be discarded at 3pm which was 15minutes till 3pm. CDI-PIC labeled a new coleslaw container at 3pm from 3-7pm. -REPEAT VIOLATION- NOTE: last inspection report noted that TPHC violations will result in a risk control plan. REHS reiterated to PIC that next inspection violation will result in the start of a risk control plan for TPHC

#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 cleaning needed on gaskets of reach in coolers and walk in freezer. -REPEAT VIOLATION-

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

Repeat violation

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items such as Gatorade and various fruits mixed in with facility food items in walk in cooler.

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Jun 28, 2023 A 93 · 7 violations

#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 stored over onion rings in walk in cooler. CDI: Chicken was moved to the bottom of the speed rack. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Cole slaw cooling in walk in cooler with approximately 30 min left and at 46F. CDI: Product was moved to the walk in freezer and cooled to 41F. 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 .

#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 portioned Cole slaw in the walk in cooler with date mark of today when it was made yesterday, and portioned today. CDI: Date corrected. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on portioned Cole slaw in the reach in cooler to left of fryer. CDI: Date mark provided for yesterday. 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 −3

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 slaw being held on TPHC without time labels in portioned cups and in ice well near hot dogs. Slaw was placed on TPHC for 1245 pm in the cups and 11 am in the ice well. CDI: PIC placed time label on items. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action.

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Cole slaw cooling in the walk in cooler in deep plastic containers. One container had a lid. CDI: Cole slaw divided into multiple containers and rapidly cooled in the walk in freezer. EHS and PIC discussed Cole slaw process. Facility is starting with all cold ingredients, however after mixing temperature is above 41F. Ensure that product is temped prior to placing in the walk in. If product is above 41F, it shall be properly cooled within 4 hours to 41F. If it is 41F, it may be covered for long term storage. EHS provided PIC with a cooling log for them to use. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. 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 interiors of the cooler drawers with minor build up. Ensure more frequent cleaning.

#55 · Physical facilities installed, maintained & clean

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Feb 21, 2023 A 96 · details not yet loaded