A99

JUST FRESH

301 S TRYON ST, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060015557

Latest gradeA (99)

Last inspectedOct 9, 2026

Inspections on record34

On record sinceAug 12, 2013

Score history

Aug 12, 2013Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 99 · 4 violations

#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 being stored on cutting board. Observed wiping cloths being held in 0ppm lactic acid.

#43 · In-use utensils: properly stored

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 scoops being stored in water at 116F-120F.

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

4-501.11 Maintain equipment in good repair. Observed non-functioning reach in cooler in front serving line and in back kitchen area by ice machine. Observed shelving in chemical storage room and clean dish rack rusted. Repair/Replace.

#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 damaged floor near ice machine, 3 comp sink and prep tables. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling above oven in back kitchen area. Observed walls in need of cleaning

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Jun 15, 2026 A 97.5 · 4 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed fruit cups and yogurt parfaits in glass reach in cooler above 41F. Ambient air of unit was 48F. Items were voluntarily discarded. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in facility.

#55 · Physical facilities installed, maintained & clean

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Dec 8, 2025 A 97 · 11 violations

Inspector comments: Inspection conducted with EHS Isabel Self and PIC Rebecca Burkart present.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating black microbial residue. Clean and maintain. -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.

#22 · Proper cold holding temperatures

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed chicken and tomatoes > 41 F in prep top. According to PIC, items were cold holding since last Friday. CDI - TCS foods voluntarily discarded. No deduction of points due to improvement from previous inspection. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#23 · Proper date marking & disposition

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 pasta salad and cut mixed fruit cups date marked for 11/12. PIC clarified that the food handler labeled expiration date and month, instead of month and date. CDI - Allowed PIC to correctly label. -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.

#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 two unlabeled spray bottles of bleach + water. CDI - PIC labeled. -0-

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed individual portioned yogurt parfaits in the process of cooling with granola ingredients on top. 0 F change observed after 30 minutes. CDI - PIC transferred parfaits into the walk-in freezer where temperatures began to decrease towards < 41 F after additional 30 minutes. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

#37 · Food properly labeled: original container −1

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 unlabeled shakers and squeeze bottles. -1-

#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 the facility. Contact PCO for treatment. -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 wiping cloths stored in sanitizer bucket with solution registering at 0 ppm sink & surface. CDI - PIC discarded solution and refreshed with new registering at adequate level. -0-

#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 ice build up along door and window of walk-in freezer. Clean and maintain. -0-

#51 · Plumbing installed; proper backflow devices −2

Repeat violation

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leak at left 3-compartment sink fixture. PIC advised that the water is turned off utilizing the shutoff valve under the 3-compartment sink. Repair. -2-

#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 front ceiling vent covers above prep unit and oven in need of cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed nonfunctional reach-in unit stored in back kitchen. Repair or remove from facility. -0-

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Jul 23, 2025 A 96.5 · 6 violations

Inspector comments: Facility has voluntarily closed due to walk-in cooler unit unable to maintain TCS foods at < 41 F and insufficient water supply at 3-compartment sink. Once these items have been corrected, please contact EHS at 980-301-3564.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available in kitchen hand sink dispenser. CDI - PIC restocked soap. -0-

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed walk-in cooler and salad prep reach-in unit unable to maintain TCS foods at 41 F or less and (1) upright reach-in unit cold holding cut fruits > 41 F. Refer to temperature observation chart. EHS verified walk-in cooler ambient temp holding at 48 F and prep reach-in unit at 50 F. From discussion with PIC, no deliveries were made today. Several items were recently prepared, cooling in the walk-in cooler as well as cold holding in the upright reach-in unit, while others had been stored in the walk-in and prep reach-in unit since previous day according to their affixed date labels. CDI - All TCS foods cold holding > 41 F over 4 hours voluntarily discarded. Remaining products brought to adjacent walk-in freezer, vented and rapidly cooled down to 41 F or less. Foods were then transferred to additional refrigeration units in the facility for cold holding. Product disposition form forwarded to email. PIC has placed a work order for repairs with Eastern Refrigeration Service to assess all cold holding equipment and voluntarily closed the facility. PIC instructed to follow up with EHS after completion of repairs. -1.5- Verification visit required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box containing single service plates stored on the floor in back catering room. -0-

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

4-501.11 Maintain equipment in good repair. Observed walk-in cooler and salad prep reach-in unit unable to maintain TCS foods 41 F or less. EHS noted door to walk-in cooler does not have a tight seal due to damaged gasket not properly fitting. PIC stated that the prep unit is slated to be replaced by 7/25/25. PIC has voluntarily closed the facility and submitted a work order for repairs with Eastern Refrigeration Service to assess all cold holding equipment. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards at three prep units. -0.5-

#50 · Hot & cold water available; adequate pressure −0.5

5-103.12 Provide water under pressure to all fixtures. - Pf. Observed insufficient water supply provided at the 3-compartment sink fixtures. Discussion with PIC revealed that the spray hose divider is in disrepair causing limited water flow to the area. Facility has been filling buckets of water from the prep sink to w/r/s. Facility placed on closure for repairs. -0.5-

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed massive water leak at 3-compartment sink fixtures. PIC advised that the water is turned off utilizing the shutoff valve under the 3-compartment sink. Repair. -1-

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Apr 15, 2025 A 96.5 · 7 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed PIC handle customer card payment and transition into donning clean gloves without hand washing. CDI - PIC re-directed to wash hands. -0-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. No paper towels at the back handsink. CDI - PIC provided paper towels. -0-

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

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed the can opener blade and its base with accumulated dried food debris stored as clean. Per discussion with food handler, the equipment is cleaned weekly and the base has never been removed. Also observed visible food debris on slicer which had not been used today. CDI - Can opener and base brought to the 3-compartment sink to be properly washed, rinsed and sanitized; food handler instructed to begin cleansing and sanitizing of slicer. -3- ***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan. 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.

#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 no written time stamps for half n half in carafe for customers. CDI - Product voluntarily discarded by PIC. -0-

#49 · Non-food contact surfaces clean −0.5

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 food debris and rust on shelving in the walk-in cooler. -0.5-

#51 · Plumbing installed; proper backflow devices

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

#55 · Physical facilities installed, maintained & clean

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 flooring directly in front of 3-compartment sink with water pooling due to being in disrepair. Repair flooring. -0-

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Dec 16, 2024 A 93 · 5 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed cut mango covered in white and blue buildup in the prep reach-in unit. CDI - PIC voluntarily discarded product. -1-

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

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed the can opener blade and base with accumulated dried food debris stored as clean. Per discussion with PIC, the equipment is cleaned weekly. CDI - Can opener was brought to the 3-compartment sink to be properly washed and sanitized. REPEAT VIOLATION: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating black residue. Per PIC, ice machine is thoroughly cleaned every 4 months. Increase cleaning frequency and maintain clean. -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.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed roasted red peppers, quinoa and cut mango date marked for 12/4, 12/5 and 11/19, respectively. Foods exceeding 7 days. CDI - PIC voluntarily discarded items. -3- **Facility has had consecutive repeat violations for non-compliance. Next repeat will implement a risk control plan. 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.

#43 · In-use utensils: properly stored

Corrected during inspection

#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 shelving in the walk-in cooler in need of cleaning. -0-

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Jul 24, 2024 A 95.5 · 4 violations

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

Corrected during inspectionRepeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating black residue. Clean and maintain. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener bland and base accumulating food debris. Clean and maintain. CDI- Can opener was brought to the 3-compartment sink to be properly washed and sanitized. 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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta and goat cheese, datemarked for 7/17, exceeding 7 days. CDI - PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspection

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 no written procedures for half n half in carafe for customers, temp of the half n half was at 43F, PIC did explain to EHS that the product is discarded 7-11 and then 11-130. CDI - Provided TPHC to PIC, and help fill out and post. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel on the prep top cooler. When towels are not in used, store in the sanitizer bucket.

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Apr 12, 2024 A 97.5 · 5 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC CFM expired in 2023. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at the back handsink. CDI - PIC provided paper towels.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine interior panel accumulating black residue. Clean and maintain. Ice scoop holder at front counter accumulating black residue. CDI - Food handler rewashed and sanitized 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Hummus in reach in cooler date marked 3/20, exceeding the 7 days. CDI - PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#43 · In-use utensils: properly stored

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Dec 13, 2023 A 99 · 3 violations

#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 opened pimento cheese date marked 11/30, exceeding the 7 days. CDI - PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

#33 · Proper cooling methods used; adequate equipment for temperature control −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 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 broccoli and cheese soup cooling in a deep pan. Observed cut tomatoes and hash browns prepped today and cooling covered. CDI - PIC decreased the amount and split into two pans to cool rapidly. PIC uncovered the tomatoes and hash browns. REPEAT

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on prep table next to slicer. relocate.

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Aug 24, 2023 A 98.5 · 4 violations

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 4 dented cans (2-mandarin oranges and 2 - black beans) CDI - PIC removed from the shelving and placed in office to be returned to supplier.

#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 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 cut fruit and pasta salad preportioned and then placed stacked in a large container. CDI - PIC placed on sheet pans to allow for rapid cooling. REPEAT

#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 no designated area for items to be returned. CDI - PIC will create a space in the office for dented cans.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored above facility supplies.

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Jun 20, 2023 A 97.5 · 4 violations

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

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on top of the hot holding cabinet and on the prep table with slicer. CDI - PIC relocated.

#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 cut tomatoes and sliced turkey and diced chicken did not move in temp from 825AM to 903AM. CDI - PIC prepped these foods this morning, allowed to place on sheet pans to cool rapidly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU

#33 · Proper cooling methods used; adequate equipment for temperature control −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 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 diced chicken, sliced turkey and cut tomatoes in deep metal pans. CDI - PIC decreased the amount of product in the pans and placed on sheet pans to allow for rapid cooling. REPEAT

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed broke light shield in the kitchen area. Replace. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intake vents are accumulating dust. Clean and maintain.

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Mar 8, 2023 A 97 · 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. Observed non-food contact surfaces of the slicer accumulating food debris. Clean and maintain. CDI - PIC cleaned. 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 .

#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 just prepped salad in the walk in cooler labeled for 3/9 and was supposed to be marked 3/8. CDI - PIC corrected the dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 unlabeled spray bottle of bleach. CDI - PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Spray bottle of bleach stored over the warewashing sink .CDI - PIC relocated.

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

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 chicken salad, tuna salad and sliced tomatoes prepped this morning cooling wrapped in plastic in a deep pan. CDI - PIC uncovered and decreased the amount of product in the pans to allow for rapid cooling.

#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 shelving in the back warewashing area in need of cleaning.

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Sep 16, 2022 A 97 · 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. Observed slicer stored on back prep table with foods debris remaining. CDI: slicer will be cleaned before use. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine panel accumulating residue. Clean and maintain.

#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 Bleach spray bottle label faded. CDI - relabeled.

#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 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 cut fruit prepped this morning cooling with plastic lid. CDI - PIC uncovered. -REPEAT-

#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 handlers without proper hair restraints while prepping foods.

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets, interior of prep top cooler and under equipment handles needing to be cleaned.

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Jun 16, 2022 A 96.5 · details not yet loaded