A97

SOUTH 21

6116 BROOKSHIRE BV, Charlotte, NC 28216

Restaurant · NC permit/State ID 2060015965

Latest gradeA (97)

Last inspectedOct 27, 2026

Inspections on record36

On record sinceAug 6, 2013

Score history

Aug 6, 2013Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 97 · 13 violations

Inspector comments: PIC will provide documentation for ceiling tube light that may not be shatter proof.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw trout cold holding in WIC without any covering. CDI - PIC covered container of raw fish. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two open containers of raw breaded beef patties uncovered in WIF. CDI - PIC covered both boxes.

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a couple of thick pieces of fully cooked breaded chicken below 165F at fryer. CDI - PIC reheated thick breaded chicken pieces to 201F.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed container of coleslaw without any form of date marking. Through conversation with PIC coleslaw was prepared yesterday morning. CDI - PIC was allowed to date marking coleslaw. 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 . 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed potato and chicken salad in flip top unit without any form of datemarking. Through conversation with PIC items were prepared yesterday and date marking of food is located in WIC. EHS instructed PIC to also datemark foods in flip top unit. CDI-PIC date marked foods in flip top unit. 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 .

#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 out of date TPHC procdures for 4 hour hold time. CDI - EHS was given updated TPHC template and was filled out by PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#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 clear container of solution that was not identifiable at FOH by cash register. CDI- PIC labeled container Bleach Sanitizer.

#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 portioned cups of dressings without any form of labeling. CDI -PIC labeled containers portioned cups are housed in. ( Ranch, Blue Cheese, 1000island, Tartar Sauce)

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen area. PIC showed EHS pest control visit sheet.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tray of unopened hamburger buns stored directly on the floor underneath shelving in WIF. CDI - PIC moved hamburger buns to off floor.

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

Corrected during inspectionRepeat violation

REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to/go containers stored face-up. CDI - PIC corrected orientation of single service to-go containers. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed column of single service cups without protective sleeve and cylinder style cup holder over stacked. CDI - PIC removed over stacked cups from FOH.

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

Corrected during inspection

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several single service use plastic bottles intended to be reused for TCS-NONTCS foods. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout WIC and WIF. Replace units. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several modified cardboard boxes that housed raw foods and single service items being reused for TCS-NONTCS foods. CDI-PIC removed all cardboard boxes. and will obtained new NSF containers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed glass door RIC located at FOH with TCS portioned cup of ranch, slices lemons, and ketchup bottles. Glass door RIC is intended use is "ONLY" per package products and packge beverage stated on manufactur data plate. CDi - PIC removed items out of unit.

#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 bread press machine with debris built up on non-food-contact surfaces. Increase frequency of cleaning unit. 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 build up on shelving in WIC. Increase frequency of cleaning units.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease built up around cooking equipment and in hard to reach areas. Increase frequency of general over cleaning of walls where food splash frequently occurs.

#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 personal cooling device in blue pouch stored in WIF above food and cooked personal food stored of restaurant food. CDI -PIC relocated items to lower shelf in WIF.

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Jun 11, 2026 A 95 · 4 violations

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

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee with bare hands handling raw shell eggs and raw bacon, and bare hand contact RTE liver mush for customer order. CDI - EHS intervened and had employee discarded liver mush and gave education. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#15 · Food separated & protected −3

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 container of raw fish stored directly over hotel pan of biscuits in WIF. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw bacon and raw chicken stored over raw fish in WIF. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location Observed metal ice scoop stored on plastic tray with pooling water and debris. CDI - PIC move to scoop to 3-comp-sink and will hang metal scoop.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to/go containers stored face-up. CDI - PIC corrected oreientation of single service to-go containers.

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Dec 29, 2025 A 97.5 · 3 violations

Inspector comments: Observed small nails holes in wall near mop sink that will be patched/filled.

#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 opened raw breaded shrimp stored directly over opened ice cream container on storage shelf in WIF. CDI - PIC corrected storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed opened raw chicken stored directly over opened raw beef patties on storage shelf in WIF. CDI - PIC corrected storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw frozen breaded beef patties stored in the same container with raw frozen breaded shrimp in cold drawer. CDI - PIC voluntarily discarded container of foods. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cardboard box of unwashed tomatoes stored directly over uncovered portioned cups of coleslaw in WIC. CDI - PIC moved box of tomatoes to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted wired racks in WIC/WIF in need of replacement or repair.

#55 · Physical facilities installed, maintained & clean

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint missing throughout kitchen area.

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Sep 26, 2025 A 95.5 · 5 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee bare handing raw breaded chicken and continued to bare hand RTE bacon for customer orders. CDI -EHS intervened and instructed PIC to discard RTE bacon and to have employee perform hand washing procedures. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee with gloved hands enter and exit WIC with raw breaded fish employee continued to remove gloves and didn't wash hands in-between donning on new gloves. CDI - Chef instructed employee to removed gloves and wash hands before donning new gloves.

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

Repeat violation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine and rusted screws holding internal panel. Increase frequency of cleaning and repairing unit.

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

Corrected during inspection

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed in WIC two containers of prepared diced vegetables with wet wiping cloth co-mingled inside containers CDI - PIC voluntarily discarded diced vegetables and wiping cloths. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sandwich bread bun stored on the floor and underneath storage racks in WIF. CDI - PIC moved food off the floor.

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

Corrected during inspectionRepeat violation

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice scoop stored on top of wet wiping cloths. CDI - PIC removed wet wiping cloths and W/R/S ice scoop.

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

Repeat violation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted wired racks in WIC/WIF in need of replacement or repair.

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Jun 17, 2025 A 98.5 · 5 violations

Inspector comments: 4-Hour TPHC for Lettuce,Tomatoes,Onions,Potatoes.

#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 in WIF open bag of raw breaded chicken stored over cooked chicken. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw bacon stored over cooked potatoes. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw breaded chicken stored in same container with raw breaded beef patty in cold drawer freezer. CDI - PIC separated foods and correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 up on inside ice shield and flip up lid with some damage.

#43 · In-use utensils: properly stored

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

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease build up around cooking equipment and in hard to reach areas. Increase frequency of general over cleaning of walls where food splash frequently occurs.

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Feb 6, 2025 A 96 · 2 violations

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shredded pork hot holding in counter-top style steam table below 135*F. CDI - PIC reheated container of cooked shredded pork in oven to above 165*F. 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=q0iLZb7v0M and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on prep tops throughout kitchen. CDI - PIC discarded some cloths and made sanitizer solution to keep cloths stored inside.

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Oct 16, 2024 A 96 · 7 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 food employee manually ware washing bus tubs, hotel pan, and medium sized white food container air drying with built up food debris. CDI - EHS instructed employee to rewash two medium sized food containers, one hotel pan, and two bus tubs. 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 .

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shredded pork hot holding in steam table below 135*F. CDI - PIC reheated container of cooked shredded pork in oven to 165*F. 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=q0iLZb7v0M and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats and flies throughout kitchen area.

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

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep tops throughout establishment. CDI - PIC discarded some cloths and made sanitizer solution to keep cloths stored inside.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

#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 general cleaning needed throughout kitchen area and storage area especially hard to reach areas and around cooking equipment.

#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 a few jackets stored on top of soda boxes on dry storage shelve. CDI - PIC hung jackets on coat rack.

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Apr 10, 2024 A 95 · 7 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 washing hands for less then 20seconds and dried hands with in-use wiping cloth that was located on flip top. CDI - PIC instructed food employee to rewash hands and use paper towels to dry hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wearing gloves and contaminated hands by opening WIC and handling shredded lettuce, and bread to prepare food with same contaminated gloves. CDI - PIC instructed and educated employee on when to wash hands and when to replace gloves. Lettuce and bread was discarded.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw breaded chicken stored above raw breaded fish in WIC. CDI - PIC rearrange storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 inside ice machine rusted screws.

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

Corrected during inspection

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 insect spray can for residential use only. CDI - PIC discarded item.

#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 a deep medium size pot of cooked potatoes sitting in mainly water with little ice cooling on prep top. CDI - PIC moved pot into WIC to quickly cool. 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 .

#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 several wet wiping cloths stored on prep tops throughout establishment. CDI - PIC discarded cloths.

#49 · Non-food contact surfaces clean

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Nov 20, 2023 A 97 · 3 violations

Inspector comments: EHS advised PIC to look into replacing ice machine. The door to the ice machine is cracked and chipping.

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

Corrected during inspectionRepeat violation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed employee putting eggs in WIC after ring on TPHC. CDI EHS educated employee and eggs were voluntarily discarded. 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 eggs on TPHC not marked with discard time and employees could not tell EHS what time they would be discarded. CDI EHS educated employee on TPHC procedures. REPEAT

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

Corrected during inspection

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 of single service cups on the floor under prep table. CDI PIC put box on top of ice machine.

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

Corrected during inspection

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 2 open employee water bottles in front cooler with customer drinks and sliced lemons. CDI Employee moved water bottles.

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Jul 19, 2023 A 96 · 4 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bologna, ham, potato salad, chicken salad, cut lettuce, raw hamburgers turkey breast, cooked potatoes, cooked onions, boiled eggs, and shelled eggs above 41F in WIC. See temperature chart. CDI PIC voluntarily discard these foods. Ambient air in WIC is 46F. Foods that were delivered today at 10:30 am were put in the low boy or WIF. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Corrected during inspectionRepeat violation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility using TPHC for eggs and raw burgers on counter at grill and not adding these foods to THPC dry erase board. CDI PIC added these foods to the board. REPEAT

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

Corrected during inspectionRepeat violation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored unprotected on counter next to cash register. CDI Employee put cuts in plastic sleeves. REPEAT

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed WIC not holding TCS foods 41F or below. Ambient air temperature in WIC is 46F. PIC moved TCS foods that were delivered today to WIF and low boy coolers. PIC voluntarily discarded TCS foods that were above 41F. CDI Technician arrived during inspection. Ambient air at 3 pm is 40F .PIC will not store TCS foods in WIC until he checks the temperature in the morning.

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Apr 25, 2023 A 96.5 · details not yet loaded