A94

HICKORY TAVERN-TORRINGDON

12210 COPPER WY, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060015848

Latest gradeA (94)

Last inspectedOct 23, 2026

Inspections on record43

On record sinceSep 23, 2013

Score history

Dec 1, 2014Higher is betterOct 23, 2026

Inspections & violations

Oct 23, 2026 A 94 · 6 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee walk in through the back door and immediately begin working with RTE foods with no hand wash prior to prep. CDI - EHS intervened and instructed food employee to wash hands prior to working RTE food. Bag of RTE food had not been open yet, no contamination observed. Employee properly washed hands and donned new gloves. (2)

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS foods in WIC 2 above 41F(see temp chart). This cooler is primarily used for cooling and RTE foods; as well as a few beer kegs. EHS observed initial ambient temperature of unit at 46F, though out the inspection EHS did checks to verify if temperature was going down. The lowest temperature observed during inspection was 44F. EHS observed multiple containers of queso, cooked rice, sauce bottles, cooked veggies, and chili over 41F. PIC stated line check was conducted 30 minutes prior to inspection. No temperatures are documented of TCS foods in cooler, only in make units. PIC stated a check is provided next to cold holding units on line check that represents unit was holding under 41F during check. PIC stated they do check internal temperatures of the food inside to verify units are working but do not record the temperatures. 3-day VR required. Facility may continue to operate; facility has two other working WIC’s including three make units and a WIF. EHS observed bottle of sour cream, pesto, container of roasted tomatoes, and rice above 41F in make unit across from grill (see tempchart). PIC documented temperatures for these items at 12:30pm and all temperatures were below 41F. EHS verified temperatures on temp log. PIC removed items to WIF to quickly cool within the four hour window. EHS verified temperatures under 41F prior to 4:30pm. EHS observed 3-door LB unit in front of kitchen with numerous TCS sauces above 41F. EHS observed unit was not pushing any air through unit during inspection. PIC verified unit was plugged in and EHS checked ambient temperature during type up. PIC stated portioned sauces are not documented on line checks. EHS observed ambient temperature of unit at 50F. PIC voluntarily discarded all TCS sauces. 3-day VR required for unit repairs. ***Risk control plan will be implemented on return visit for VR’s. This is the fourth full point deduction for cold holding. Details of risk control plan will be explained during next visit. (3) 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 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 container of rice and boiled eggs in same make unit without proper date marking. PIC verified dates with prep list and stated items should all have dates on them. CDI - PIC placed correct date marks on both items. (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 .

#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 grilled chicken actively cooling in WIC. Chicken was observed cooling in WIC that appeared to be in disrepair. EHS observed no change in temperature within 30 minutes. CDI - PIC removed chicken from cooler to WIC 3 to quickly cool. EHS observed 3 degree change within 20 minutes. 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 .

#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 large amount of food debris accumulating in make unit in front of grill station. EHS advised to increase cleaning frequency to avoid accumulation. (0)

#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. EHS observed area behind grill/fry line soiled with heavy residue and food debris. Increase cleaning frequency to avoid accumulation. (0)

View this inspection on the county portal ›

Jun 29, 2026 A 96.5 · 6 violations

Inspector comments: Facility currently not using pizza make unit due to repairs needed for pizza oven.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. EHS observed hand sink by pizza station missing proper hand washing sign. EHS provided PIC with additional hand washing signed. CDI - PIC posted signage. (0)

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans with sticker residue present on exterior surface of pans. EHS observed these pans stacked on each other when put away for storage. EHS observed immersion blender with food residue present on blade surface. CDI - PIC removed pans and blender to dish machine where it will be washed, 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 .

#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 EHS observed cooked rice, romaine lettuce, raw cod, raw chicken, and raw shrimp stored in make unit above 41F (see temp chart). Food employee stated romaine was needed for service and had just been cut and placed into unit prior to beginning of inspection. PIC stated cod, shrimp, rice, and chicken had been in unit since opening at 11am. PIC stated all items are taken from WIC at open to stock unit. EHS observed temperature of interior thermometer at 44F. EHS observed temperature of unit after 30 minutes at 41F. EHS advised to check temperatures at a more frequent rate to observe if unit can hold up with capacity of facility when busy. CDI - PIC voluntarily discarded cod, shrimp, and rice. Lettuce and chicken was removed from make unit to be cooled in WIC. REPEAT. ***Third full point deduction for cold holding. EHS has observed some improvement since last inspection. Risk control plan is not needed at this time. IF facility is out of compliance during next inspection. Risk control plan could be implemented. (3) 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 −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 chicken wings actively cooling in WIC from being portioned into smaller containers. PIC stated wings had been cooked at 11am, placed into WIC to cool, and then portioned into smaller metal containers for storage. EHS based cooling rate on final cook time of 11am. EHS observed wings cooling in covered metal containers in WIC. EHS observed inadequate cooling rate after thirty minutes. CDI - PIC removed wings from WIC, placed onto sheet pans, and placed into WIF to quickly cool prior to storage. EHS observed temperature of wings at 41F prior to end of inspection. (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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few pans stored as clean being stacked on top of each other with water present on interior of containers. EHS observed pans stagger stacked and air drying during inspection. (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. EHS observed ceiling of WIC leaking water. EHS observed only minor dripping occurring during inspection. Water is coming from sprinkler access in WIC from repairs conducted prior which caused to an opening in the ceiling. PIC is aware of issue and has scheduled repairs for ceiling. (0)

View this inspection on the county portal ›

Feb 3, 2026 A 96.5 · 5 violations

#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 EHS observed cooked onions, cooked peppers, sliced cheese, and boiled eggs above 41F (see temp chart). EHS observed all items, besides eggs, held in low boy cooler. PIC stated facility can use ice blankets to provide added cooling to these items due to the high temperature of the grill. PIC was able to refer back to temperature log conducted prior to inspection to verify items were held under 41F. CDI - PIC removed items from make units and placed in WIC to quickly cool to 41F. REPEAT. (3) 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 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 feta cheese, Cole slaw, and garlic/oil sauce held beyond 7 days. CDI - PIC voluntarily discarded items. (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 .

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

4-101.17 (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. EHS observed facility utilizing cedar planks to cook salmon on. PIC was unable to procure approval letter. EHS advised to stop using cedar planks until local variance can be obtained. EHS provided PIC with variance application and emailed information regarding the application process. (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. EHS observed residue accumulating on numerous shelves throughout kitchen and WIC. EHS advised to increase cleaning frequency to avoid accumulation. (0)

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed AC vents above WIC soiled with heavy dust residue. EHS advised increasing cleaning frequency to avoid accumulation. REPEAT. (0.5)

View this inspection on the county portal ›

Sep 25, 2025 A 95 · 9 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm after first and second wash cycle. System needed to be primed for a few minutes before concentration was observed. CDI - PIC primed unit for a few minutes and after a third was cycle EHS observed concentration at 100ppm. (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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chili actively cooling in ice bath during initial walk through. PIC stated chili was finished at 10:45 and temperature was well above 165F. PIC stated this is the time the cooling process began. EHS observed temperature of chili at 101F at 1:45. EHS advised food must be cooled to 70F prior to reaching two hours. EHS advised to monitor and track cooling more to determine if cooling methods are working to adequately cool TCS foods. PIC stated that temperature is taken right after cooking but no other temperatures are taken to determine when cooling begins. EHS explained that the time stamp for cooling should be made by monitoring the temperature of the food as it gets closer to 135F (for when cooling actually begins). CDI - PIC voluntarily discarded chili. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 Observed diced tomatoes, shredded cheese, shredded lettuce, cooked rice, sour cream, chili lime sauce, and boiled eggs above 41F (see temp chart). CDI - PIC was able to show EHS line check conducted at 11am verifying these items were 41F. Since these items were still within the cooling window, PIC removed items and placed in freezer to quickly cool. REPEAT. (3) 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

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 multiple containers of chili cooling in ice bath prep sink. Chili was cooling in metal and not fully submerged in ice. After discussion EHS was able to determine chili missed cooling window. EHS advised to monitor cooling for frequently and time stamp when cooling begins closer to 135F. EHS observed shredded chicken in deep metal containers tightly covered with plastic wrap. Chicken was just pulled but EHS observed no temperature change within 15 minutes. CDI - PIC voluntarily discarded chili, removing covering to chicken, and stretching on sheet pan to quickly cool. (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 .

#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 a couple containers of seasonings without labels. Label all working containers of food. (0)

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous dishes, stored clean, stacked on top of each other with water still present on pans. EHS advised to stagger dishes to allow for water to escape and pan to air drying before stacking on top of each other. (0.5)

#51 · Plumbing installed; proper backflow devices

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose under pressure at mop sink with no back flow preventer rated for continuous pressure. CDI - PIC turned water off to hose. (0)

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open to dumpster. Keep door closed to reduce the harborage of pests. (0)

#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 black residue accumulating on walls throughout kitchen and mop sink area. Increase cleaning frequency to avoid accumulation. (0)

View this inspection on the county portal ›

Jun 9, 2025 A 94 · 8 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hand for less than 20 seconds then used barre hands to turn off the water. -CDI- EHS coached food employee through proper handwashing procedures. Food employee rewashed hands correctly. 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 . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee go into the WIC then comeback to the cook line without washing hands and was about to don a new pair of gloves. -CDI- EHS intervened. Food employee washed hands then donned a new pair of gloves. (2 pts)

#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 several metal containers that were stacked as clean with food debris/residue contaminating the food contact surfaces of other containers. There were also a few utensils that were contaminated with food debris/residue. Also observed black build up onion the ice machine. -CDI- PIC placed the necessary items to wash. (1.5 pts) 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 −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items in the top right cooler drawer holding above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the necessary items. (1.5 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 .

#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 a few cooked items that had not been date marked form the day they were made. 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 . 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 2 TCS food items that had exceeded the 7 day date marking. -CDI- PIC voluntarily discarded the necessary items. Due to severity points not taken. (0 pts) 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

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 a bottle of Raid with the other chemicals used for the kitchen. PIC stated that the Raid had not been used in a long time and was only for outside use.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers that were wet stacked while being stored as clean. Separate the containers to allow proper air drying. (0.5 pts)

#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 large amounts of food debris on the wire racks in both WICs as well as food debris build up in the prep units. Increase cleaning frequency. (0.5 pts)

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the cutting board of one of the prep units. -CDI- Employee relocated their cell phone. (0 pts)

View this inspection on the county portal ›

Feb 14, 2025 A 99.5 · 4 violations

Inspector comments: -Facility wide renovations to include replacement flooring and deep clean beneath/behind equipment is to occur this Sunday through next Thursday, 02/16-20th. Facility will be closed for renovations. No plan review required for planned activities. -2025 parasite destruction letter for salmon served raw observed onsite.

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled panko and bread crumbs on back, dry storage shelf. CDI- Employee labels containers. (-0)

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

Corrected during inspection

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep scoring no longer able to be cleaned and sanitized. CDI- PIC voluntarily disposes of cutting board. (-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. Observed dark residue on metal beam behind cook line fliptops. Beam is to be addressed during deep cleaning scheduled this week. (-0)

#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 grease residue on floor and lower portion of wall below chemical dish machine in need of deep cleaning. No point taken due to replacement of flooring facility wide set to occur next week. Contractors observed during inspection doing initial assessment of area for construction. See comment. (-0)

View this inspection on the county portal ›

Oct 10, 2024 A 97 · 6 violations

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean on back rack with visible food debris. 10 day VR required. (-1.5)

#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 cheese, sautéed mushrooms, and roasted peppers inside RTE cold drawer above 41F. CDI- PIC removes items placed in drawer this morning for rapid cooling inside WIC and places new stock at 39F inside cold drawer. TCS foods inside cold drawer 30 minutes later were observed at 41F and below. PIC is advised to carefully monitor cold drawer for its suitability holding TCS foods. No points taken due to overall improvement for cold holding and equipment maintenance at facility. (-0)

#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 Observed tartar sauce labeled 9/22. CDI- PIC voluntarily discards sauce. 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 shredded lettuce and diced tomatoes in fliptop without date mark. CDI- PIC date marks items. REPEAT. (-1.5)

#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 knife stored between counters at fliptop. CDI- PIC removes knife and places in warewashing for re-cleaning. (-0)

#49 · Non-food contact surfaces clean

Corrected during inspectionRepeat 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 accumulation of food debris on top of warewashing machine. Increased cleaning frequency is recommended. CDI- PIC cleans top of machine. (-0)

#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 grease trap hose and wall where stored with heavy accumulation of residue. Increased cleaning frequency is recommended. (-0)

View this inspection on the county portal ›

May 28, 2024 A 96 · 5 violations

Inspector comments: Facility no longer offering shellstock. Seafood served raw or undercooked presently exempt from parasite destruction letter requirement (farm raised salmon and yellowfin tuna only)

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler at cook line using cellphone and then placing bare palm across top of salt shaker without hand washing. CDI- food handler washes hands before resuming prep. (-2)

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed hard boiled eggs, sauerkraut, deli meats, and other cooked TCS foods in flip top and cooling drawers with no decrease in temperature over a period of more than 1.5 hours. Front rows of fliptop 1, all rows of far right flip top, and the middle cooling drawer on the right hand side observed with ambient temperatures between 43F-45F, and are inadequate to cool and hold TCS foods. CDI- PIC relocates items prepped this morning to WIC for rapid cooling, where they reach 41F within 20 minutes. PIC will maintain temporary relocation of items until cooling equipment can be brought back into good repair. 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 .

#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 many items in cooling drawers and flip tops prepped this morning without date mark. CDI- PIC date marks all recently prepped items. (-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 .

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

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed multiple pieces of cooling equipment in poor repair (flip top 1 & 3, cooling drawer), unable to cool or hold TCS foods. EHS will conduct verification visit within 10 days to confirm cooling rates and cold holding temperatures are in compliance. EHS advises the facility to maintain storage of TCS foods from these locations in alternate equipment which is in good repair, opposed to cooling or cold holding at broken equipment supplemented by ice baths. EHS observed ice baths not adequate to maintain cooling and cold holding temperatures. (-.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. Observed food debris on top of ware washing machine. Increase cleaning frequency to prevent recontamination of clean dishes. (-0)

View this inspection on the county portal ›

Jan 19, 2024 A 98 · 6 violations

#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 black build inside working ice machine.

#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 a half gallon of milk opened without date. Observed in walk in cooler a large clear container of homemade ranch dressing without date marking. -CDI PIC placed date 01/19/24 on milk container and 01/15/24 on ranch container. 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 two pans of lettuce witht date of 01/10/24. -CDI PIC stated the lettuce was prepared today and placed proper date of 01/19/24.

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two secondary clear squeeze bottles without label. -CDI PIC placed labels on secondary squeeze bottles.

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting of stainless steel containers stored clean.

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

4-501.11 Maintain equipment in good repair. Observed two torn and soiled low boy door gaskets in need of cleaning and repair.

#49 · Non-food contact surfaces clean

Corrected during inspection

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed four metal tongs stored clean in prep area and above 3-comp-sink with food debris. -CDI PIC moved items to dish area to be recleaned.

View this inspection on the county portal ›

Sep 20, 2023 A 99 · 5 violations

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple small flies in kitchen. Keep working to prevent and eliminate pests.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet nested pans on clean dish shelving. However, facility was also correctly air drying pans during inspection. Majority of cleaned dishes were properly cleaned and air dried before stacking.

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

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed lowboy drawer coolers under cooking equipment not in use due to needing repair. Walk-in freezer being repaired during inspection - items in freezer still frozen.

#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. Some cleaning needed on sides of equipment on cook line, under grills and shelving.

#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. Minor cleaning needed on walls - some splatter and below dish machine. Ensure a/c vents/intake grates are cleaned regularly- observed some dust buildup on vent over expo area.

View this inspection on the county portal ›

May 1, 2023 A 95.5 · 4 violations

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on deli slicer. PIC stated that deli slicer was not used today. REPEAT. CDI - sliced was removed to be rewashed before next use. 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several foods in facility in cold holding above 41 F. Foods were taken from malfunctioning WIC that was not holding foods at 41 F or below. CDI - PIC voluntarily discarded and will utilize other WICs and WIF to hold food at 41 F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#35 · Approved thawing methods used

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 thawed raw tuna in sealed package in WIC. Package label requires tuna to be removed from package when thawing.

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

Follow-up verification required

4-501.11 Maintain equipment in good repair. Observed leaking faucet at hand wash sink on cook line. Observed WIC holding foods above 41 F. WIC had heavy ice accumulation on condenser. PIC will use other WICs and WIF to keep food cold until unit is repaired. VR.

View this inspection on the county portal ›

Mar 28, 2023 A 97 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans stacked in clean utensil area with food residue on food contact and non food contact surfaces. CDI - Pans were removed to dish area to be w/r/s

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pre-portioned bags of yellow rice, sliced turkey, corned beef, and beef tips in Prep WIC >41F. PIC stated several hot items had been placed in cooler 1 hour before start of inspection. CDI - items were placed on sheet pans and placed in freezer to rapidly cool down.

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of panko breading not labeled. CDI - PIC labeled container.

#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 soiled knife stored at wall mounted rack in back prep area. CDI - Utensils removed to dish pit for proper W/R/S. - 0.5 - REPEAT

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Corrected during inspectionRepeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet nested on utensil shelving unit. CDI - Utensils taken to dish pit for W/R/S. - 1 - REPEAT

View this inspection on the county portal ›

Dec 21, 2022 A 97.5 · 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef tips stored over box of belgian waffles inside walk-in cooler. EHS observed no physical sign of contamination. CDI - Storage order corrected.

#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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed sliced turkey and sliced corn beef cooling in enclosed portioned plastic bags. CDI - Items uncovered, placed on top of ice sheets + flat sheet pan. Products began to cool towards < 41 F after 20 minutes.

#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 sanitizer bucket holding concentration of 50 PPM quaternary solution. CDI - PIC remade sanitizer registering at 200 PPM.

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

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 several soiled knives stored at wall mounted rack in back prep area. CDI - Utensils removed to dish pit for proper W/R/S.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Corrected during inspectionRepeat violation

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet nested on utensil shelving unit. CDI - Utensils taken to dish pit for W/R/S.

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

Repeat violation

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at cook line lowboy unit. Repairs needed.***No escalation in points due to different area observed.

#55 · Physical facilities installed, maintained & clean

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 ceiling and wall between single service storage shelving unit and mop sink in back hallway. Repairs needed.

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

Corrected during inspectionRepeat violation

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and a mini speaker stored on prep counters during active prep. CDI - Personal items removed. 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 stored on prep counter during active prepping. CDI - Drink removed.

View this inspection on the county portal ›

Aug 12, 2022 A 97 · details not yet loaded