A93

BRICKTOP`S RESTAURANT #3

6401 CARNEGIE BV, Charlotte, NC 28211

Restaurant · NC permit/State ID 2060015837

Latest gradeA (93)

Last inspectedOct 19, 2026

Inspections on record38

On record sinceOct 22, 2013

Score history

Oct 22, 2013Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 93 · 10 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee on grill station fail to wash hands between glove changes, or in between working with raw foods and clean utensils. Employee had been doubling up on gloves and operating under the assumption that this practice does not pose a cross contamination risk. While doffing top pair of gloves, employee was contaminating bottom pair of gloves. CDI - REHS educated PICs on double gloving procedures and uses. REHS advised utilizing tongs to handle raw proteins to preclude glove/hand contamination. Employee doffed gloves, washed hands, and donned clean gloves prior to continuing work. 0 pts.

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

Corrected during inspection

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine unable to achieve high temperature of 160F during inspection. CDI - Maintenance on site during inspection. Dish machine repaired and achieved 160F. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#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 salsa prepared at 9:20am holding above 41F by 1:20 pm. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Salsa voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various hot foods under heat lamp holding below 135F during inspection. See temperature chart. CDI - Items voluntarily discarded. REHS advised keeping these items on TPHC moving forward. 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 .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT Observed various foods in expo prep and foreman prep holding above 41F during inspection. Ambient in both units above 41F. See temperature chart. CDI - All foods in units less than 4 hours moved to WIC to cool. All foods in units longer than 4 hours voluntarily discarded. Maintenance on site during inspection to repair all units. 3 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 .

#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 REPEAT Observed salsa cooling from ambient while in a deep, covered plastic container in WIC. Salsa was additionally stored in a container of ice that was not deep enough for the salsa to be fully submerged, and did not have cold water to increase contact surface with the salsa’s container. Salsa did not meet proper cooling parameters. Observed caesar dressing cooling in a similar fashion to the salsa. CDI - Salsa voluntarily discarded. Caesar dressing moved to an effective ice bath and uncovered. Caesar’s cooling rate hastened. 1 pt. REHS to make follow up visit to discuss 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

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 numerous shaker bottles void of label identifying their contents. Ensure all working containers are properly labeled to easily identify their contents. 0 pts.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various flies in kitchen throughout inspection. More frequent or thorough pest control necessary. 0 pts.

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

Repeat violation

4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. REPEAT Observed salmon being stored on cedar planks in WIC during inspection. Facility has stopped re-using planks and discards them after their initial use. Facility has submitted variance request and is pending approval. 0 pts.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed crack in flooring between main line and dish pit. Repair necessary. 0 pts.

View this inspection on the county portal ›

Mar 20, 2026 A 90 · 8 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing pot handle cover in hand sink. CDI: Item was removed.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over cucumbers in prep unit. Observed raw bacon being stored above deli meat and cooked corned beef in walk in cooler. CDI: All storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

REPEAT 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 Alfredo sauce made yesterday in walk in cooler at 44F after cooling more than 6 hours. Observed Alfredo sauce made today cooling at a rate of 0.1F/min during 2 hour window. CDI: Alfredo sauce from yesterday was voluntarily discarded, cooling method was changed for Alfredo sauce made today. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese in prep unit, mushrooms, peppers and artichokes in cold rail, ribs, deviled egg stuffing, tuna and artichokes in prep units above 41F. All items were overstacked or double panned. CDI: Items were placed in walk in cooler to cool. 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 .

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

REPEAT 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 tomatoes, grilled onions and cut lettuce being held on TPHC without time labels. CDI: Time labels were placed on items. If violation occurs on future inspections a risk control plan and/or permit action may be implemented.

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

Corrected during inspectionRepeat violation

REPEAT 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 Alfredo sauce from yesterday cooling in container covered in a lid. Observed Alfredo made today cooling in ice bath but was not being stirred. Observed corn cooling at a rate of 0.03F/min in a container covered with a lid. CDI: EHS and PIC discussed cooling methods, lid was removed from corn. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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 .

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plastic container being stored in melted butter in hot well. Remove

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

REPEAT 4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. Observed cedar planks used for salmon. Points remain the same as facility has sent documentation to NCDHHS applying for a variance. Facility has also switched from reusing wooden planks to single service planks.

View this inspection on the county portal ›

Jan 20, 2026 A 94.5 · 8 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 raw bacon being stored over deli meat inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Follow-up verification required

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed main dish machine reaching a maximum temperature of 147F after running multiple cycles. Ecolab arrived onsite during inspection, repair tech suspects an issue with booster heater. Repair tech converted machine to chemical sanitizing until booster heater can be repaired. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 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 rice at 75F-80F with 5 mins left in 2 hour cooling window. CDI: Rice was placed in freezer. 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 .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes and marinara sauce below 135F. CDI: Items were reheated. 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 .

#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 housemade garlic butter above 41F. Item was sitting out on counter. CDI: butter was placed in walk in cooler to cool. 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 .

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

Corrected during inspectionRepeat violation

REPEAT 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 container of cut tomatoes being held on TPHC without a time label. CDI: Time label was placed on item. Points remain the same due to improvement from last inspection.

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

Corrected during inspectionRepeat violation

REPEAT 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 rice cooling in clumps in plastic container inside walk in cooler. CDI: EHS and PIC discussed cooling methods. 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 .

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

Repeat violation

View this inspection on the county portal ›

Sep 15, 2025 A 96 · 5 violations

Inspector comments: If facility wants to apply for a variance to use cedar planks for salmon, submit info to HACCP@MECKNC.GOV prior to sending to NCDHHS.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for approximately 6 seconds then proceed to put on gloves to handle food. CDI: Food employee rewashed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#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 quinoa at 44F after more than 6 hours of cooling. CDI: Item was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed tomatoes being held on TPHC in multiple prep tops throughout facility without time labels. Observed Bernaise being held on TPHC without a time label. CDI: Time labels were placed on items.

#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 pasta cooling at a rate of 0.02F/min and Caesar dressing cooling at a rate of 0.04F/min. Caesar dressing was cooling in an ice bath with lid resting on container. Pasta was cooling rolled up in small portion baggies. Observed quinoa cooling in plastic container in clumps. CDI: Items were placed in walk in freezer to cool, quinoa was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. Observed cedar planks used for salmon.

View this inspection on the county portal ›

Jun 26, 2025 A 95 · 8 violations

Inspector comments: Establishment cooks prime rib roasts to 135 degrees for several hours. Caesar Dressing and Remoulade are made with raw eggs. Establishment no longer serves molluskan shellfish. Aquacultured Salmon Letters Present. TPHC for many items on the cook line / sushi rice. ROP machine is in the back. Managements states that it is only used for cooking demos from a corporate chef, not for service.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed an employee use a soiled wiping cloth and then move to handle food products. CDI - Employee was educated, they rewashed hands and changed gloves.

#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 open trays of raw meat stored above pecans in the walk-in freezer. Observed cooked lobster meat inside of a container of raw trout. CDI - all items were moved to the correct order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee use a soiled wiping cloth and not change gloves before moving to a new task involving food prep. CDI - Employee discarded gloves before washing hands.

#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 microbial growth inside of the ice machine.

#22 · Proper cold holding temperatures −3

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods above 41 degrees in 3 separate prep coolers. (See temperature log) Establishment will practice 6-hour TPHC for today/tonight ONLY. Maintenance company will arrive today to work on the coolers. Visit will be made tomorrow to test the coolers.

#35 · Approved thawing methods used −0.5

Repeat violation

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed intact packages of ROP Halibut in the walk-in cooler.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in the kitchen.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a watch.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

View this inspection on the county portal ›

Feb 27, 2025 A 96 · 12 violations

Inspector comments: Managers stated that Prime Rib Roasts are cooked to an internal temperature of 135 for several hours. If any roast is left over at the end of night, they are cooled and sliced for French dip. EHS observed a ROP vacuum sealer machine in back storage. They stated that they only use the machine for taste testing with the Corporate chef. If the establishment wishes to vacuum seal please call Marie Cain (704-617-3042) or Jonathan Ziemba (704-617-8013) A HACCP Plan is not required when a FOOD ESTABLISHMENT uses a REDUCED OXYGEN PACKAGING method to PACKAGE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is always: (1) Labeled with the production time and date, (2) Held at 5°C (41°F) or less during refrigerated storage, and (3) Removed from its PACKAGE in the FOOD ESTABLISHMENT within 48 hours after PACKAGING.

#10 · Handwashing sinks supplied & accessible

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign at the back kitchen hand sink.

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

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one oyster tag with a missing date from when it was last sold. CDI - Manager was able to trace the tag to a special event when oysters were served. Molluskan shellfish are not on the menu for this establishment.

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat chopped vegetables in the walk-in cooler.

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed 5-hour TPHC stickers for buttermilk and lettuce. CDI - Chef educated the employee that printed 5-hour stickers.

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

Repeat violation

REPEAT 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a missing disclosure for the children’s menu salmon. CDI - Manager printed new menus during inspection. Improvements have been made from previous inspection due to the specials menu and dinner menu being corrected.

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

Repeat violation

REPEAT 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 Use walk in cooler and walk in freezers for cooling foods. Observed several 43-45 degree items in the prep cooler drawers due to them attempting to cool. All foods were items that were prepared this morning and placed directly into prep units. CDI- items removed from prep units and placed into walk in cooler to rapidly cool.

#35 · Approved thawing methods used

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed intact packages of ROP tuna in the walk-in cooler.

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed hard boiled eggs inside of a container of water in the walk-in cooler.

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ramekins being used to scoop spices.

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

4-904.11(B) Single service utensils shall be presented in a way to prevent employees from touching the ends. Observed tasting spoons in a container with handles in different directions.

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

4-502.11(A) Maintain utensils in good repair. Observed two utensils with melted handles.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken dumpster lids.

View this inspection on the county portal ›

Oct 31, 2024 A 95.5 · 8 violations

Inspector comments: Facility has an approved HACCP plan for acidification of sushi rice. Facility is no longer using HACCP plan. Sushi rice is maintained using TPHC.

#15 · Food separated & protected

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at dish area wearing gloves to wash dishes and then put away clean dishes with same gloves. CDI- employee removed gloves and washed hands.

#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 beef fat on counter at 71F. CDI- product had been left out for greater than 4 hours. Product voluntarily discarded.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed crab salad and shrimp salad at salad prep station without dates. CDI- Both items were made yesterday and were labeled with yesterday’s date. Observed employee portioning cold sliced prime rib cooked yesterday into day dot bags labeled for today’s date. CDI- prime rib rebadged with yesterday’s dates. .

#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 consumer advisor missing disclosure statement on kid;s men for salmon and on specials menu. Verification required. Observed consumer advisory correct on main lunch and dinner menus.

#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 one spray bottle of degreaser unlabeled. CDI- bottle labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in bucket on line at salad station and directly from dispenser over 500ppm quat. CDI- by diluting sanitizer with water. Ecolab called to repair dispenser.

#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 Use walk in cooler and walk in freezers for cooling foods. Observed cut cabbage, crab cakes, broccoli and rice in drawers next to grill area at 43F. All foods were items that were prepared this morning and placed directly into prep units. CDI- items removed from prep units and placed into walk in cooler to rapidly cool.

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food wearing watches and bracelets.

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

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 bamboo bowls being used to serve salad. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observe house hold use only vacuum packaging machine present. Facility received delivery of a commercial vaccuum packaging machine during inspection. Discussed use with PIC. Facility is using to ROP raw meats that are removed from package with in 48 hours. No HACCP plan needed at this time.

View this inspection on the county portal ›

May 30, 2024 A 96.5 · details not yet loaded