A93

MARIA`S GRILL

2801 W SUGAR CREEK RD, Charlotte, NC 28262

Restaurant · NC permit/State ID 2060016163

Latest gradeA (93)

Last inspectedOct 23, 2026

Inspections on record40

On record sinceSep 17, 2013

Score history

Sep 17, 2013Higher is betterOct 23, 2026

Inspections & violations

Oct 23, 2026 A 93 · 18 violations

Inspector comments: EHS observed can of household use raid in the trash can. EHS reminded PIC that only commercial pest control shall be used in the facility.

#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. Upon arrival EHS observed some utensils and a cup in the handsink. CDI: Items removed.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed severely dented can of apple filling stored with items ready to eat. CDI: Item removed for credit.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 1 pan of country fried steak, which comes in raw, in reach in freezer stored over okra and onion rings. CDI: Product moved to the bottom of the shelf. REPEAT VIOLATION Significant improvement as this was the only storage order issue today. Future violations will result in full point deduction. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee at the dish area handle dirty items with gloved hands, rinse gloves off at 3-comp sink, and then move to handle clean dishes. CDI: EHS intervened and had employee doff gloves, wash hands, and don new gloves.

#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 stewed okra below 135F in steam table. CDI: Product was voluntarily discarded. All other items hot holding were in compliance. 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 −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gallon of milk in reach in cooler continue to increase in temperature during inspection. Product is in use frequently. CDI: Product voluntarily discarded. EHS recommends placing this product on TPHC during extremely high volume times. All other items in unit holding at 41F and below. Observed 2 - 2oz portion cups of chorizo over stacked in prep top cooler. CDI: product voluntarily discarded. All other items in facility that were cold holding were in compliance. REPEAT VIOLATION Future violations will result in a full point deduction. 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 −1.5

Follow-up verification required

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) Observed potato salad and chicken salad with date mark of the day product was mixed, not the oldest ingredient was cooked. CDI: Dates corrected. Observed no date mark on salad mix or feta cheese in prep top. CDI: Lettuce date marked with bulk container date in walk in cooler. Feta date marked for yesterday when it was portioned, per employee. Observed ready to eat opened items in the walk in freezer including but not limited to ham, sausage crumbles, feta cheese, and sliced meats that were prepared by staff, portioned, and frozen with no date marks. VERIFICATION REQUIRED 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 .

#25 · Consumer advisory provided for raw/ undercooked foods

Corrected during inspection

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no symbol for “eggs your way” on special menu to denote consumer advisory. CDI: Consumer advisory symbol added during inspection.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed boxes of bacon thawing on counter. CDI: Excess bacon moved to walk in cooler.

#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 several containers of white powder and one white granular unlabeled. PIC identified items as powdered sugar and salt. Ensure proper lableing.

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

Repeat violation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead pests in light fixtures in the kitchen. Ensure thorough cleaning of these areas and monitoring. Facility has a pest control company who makes routine visits in place. No live pests noted today. REPEAT VIOLATION

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

Corrected during inspection

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed wet cloth stored directly in contact with lettuce. CDI: Cloth removed. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed peppers that were cleaned placed back in cardboard box. Ensure clean produce is moved to a cleanable container for storage.

#43 · In-use utensils: properly stored

Corrected during inspectionRepeat violation

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 portion cup stored in container of old bay. CDI: Cup removed. 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 portion cup stored in container of blue cheese. CDI: Cup removed. REPEAT VIOLATION Previous violation corrected. 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 tongs stored on side of shelf at breadings. Employee brushed by tongs contacting them with his arm. CDI: tongs removed. Ensure utensils are stored where they cannot be contaminated.

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

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean linens in server cabinet stored commingled with employee items. Store employee items in designated area.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed employee bags stored commingled with single service items in dry storage. Ensure all personal items are stored in designated area.

#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 shelving in areas throughout facility including in the walk in cooler, in dry storage, and at the dish drying area. Observed shelving lined with cardboard in dining room closet and one shelf in the dry storage closet. Observed wooden shelf for server trays no longer smooth and easily cleanable. REPEAT VIOLATION Some improvement from previous inspection as many approved shelf liners have been purchased. Ensure proper shelf liners that can be washed, rinsed, and sanitized, are used as necessary. Observed previously repainted shelves at the dish area peeling. 4-501.11 Maintain equipment in good repair. Observed broken gasket on walk in cooler door. REPEAT VIOLATION 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one cutting board with deep cuts and no longer smooth and easily cleanable. CDI: Cutting board removed from use.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Multiple non food-contact (NFCS) surfaces in need of cleaning; gaskets, top of ovens, side of grills, shelves, insides of coolers, microwave on the line, small crevices of dish racks etc. Observed containers holding clean items and lids of dry goods with food debris. CDI: Containers and lids removed and all items washed. REPEAT VIOLATION 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 heavy carbonization and build up on sheet pans and muffin tins stored as clean. REPEAT VIOLATION

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed opened dumpster at the back of the facility. Needs to be covered. REPEAT

#55 · Physical facilities installed, maintained & clean

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tile near 3-comp sink. Observed mop sink in need of repair where concrete is chipped and damaged. REPEAT VIOLATION 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed significant debris and grease overflow in dumpster pad area. Ensure frequent and thorough cleaning to prevent pest harborage.

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Jun 24, 2026 A 95 · 8 violations

Inspector comments: Facility uses yellow food coloring. Facility fully cooks chicken wings prior to cooling and placing in reach in cooler.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak and fish stored over fully cooked chicken wings in reach in cooler. CDI: Items reorganized. Observed raw shell eggs stored in top of prep unit in a bowl above RTE items. CDI: Eggs relocated. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over container of pudding. CDI: Pudding voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 grilled onions and hotdogs holding in reach in above 41F. CDI: Items voluntarily discarded. All other items in unit holding at 41F and below. PIC was unsure if items were held out during prep or something else had happened before they were placed in the cooler. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with what employee identified as degreaser with no label. CDI: Bottle labeled.

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead pests in closet with air handler and closets in the bathrooms. Ensure thorough cleaning of these areas and monitoring. Facility has a pest control company who makes routine visits in place. No live pests noted today.

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

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Multiple non food-contact (NFC) surfaces in need of cleaning; gaskets, top of ovens, side of grills, shelves, insides of coolers, microwave on the line, small crevices of dish racks etc. REPEAT VIOLATION 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 heavy carbonization and build up on sheet pans and muffin tins stored as clean.

#51 · Plumbing installed; proper backflow devices −1

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spray arm at pre-wash below flood rim level. CDI: Arm placed back. Ensure hose is never left below flood rim. EHS recommended installing a longer spring to bring the hose up further. Observed pistol grip sprayer attached to hose with no high pressure back flow at mop sink. CDI: Water turned off and pressure released. PIC stated they will look into a high pressure back flow for the hose connection.

#55 · Physical facilities installed, maintained & clean

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Jan 23, 2026 A 96 · 4 violations

#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 Beans recorded at 111F. CDI - Was only in hot well for an hour. Reheated to 184F 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 −1.5

Corrected during inspection

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

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. In use spoon stored in sanitizer bucket. Do not keep in use utensils in sanitizer buckets.

#49 · Non-food contact surfaces clean −0.5

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Sep 4, 2025 A 95 · 11 violations

Inspector comments: EHS observed chlorine sanitizer for dish machine RIGHT at 50 ppm. EHS recommended facility have machine serviced.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in handsink. -CDI- EHS educated food employee on where to wash and food employee properly washed hands. 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 3 food employees wash hands for less than 20 seconds. -CDI- EHS educated food employees on proper handwashing procedure and food employees properly rewashed hands. -2- 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 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee adjust hot water valve at handsink and then begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.

#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 RTE chicken wings stored under raw fish. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wash gloved hands. -CDI- EHS educated food employee on removing gloves before washing hands and food employee discarded gloves and properly washed hands.

#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 large container of rice prepared prior day at 47F. -CDI- PIC voluntarily discarded items. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 salsa in prep top #1 between 43-44F, salmon in RIC #1 at 43F, milk, house made blue cheese (contains buttermilk) and ranch (contains buttermilk), and shredded cheese between 44-45F in RIC @ waiter station. Observed ambient air of unit at 49F. By the end of inspection, ambient air was observed at 39F. Observed meatloaf in WIC at 49F and housemade ranch at 45F. PIC stated that RIC @ waiter station isn’t always fully closed. Ensure that unit is being properly closed between uses. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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)./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). Observed beets and pudding (contains milk) with no date marks in prep unit. Observed tomato paste date marked 8/27 (discard 9/2). Observed rice and spinach in WIC with no date marks. Observed multiple items in freezer with no date mark such as Lima beans, navy beans, and ham. Per PIC, items with no date mark were prepared prior day. -CDI- PIC voluntarily discarded items past date mark and placed proper date mark on other items. **REPEAT** **OVERALL IMPROVEMENT NOTED WITH DATE MARKING** -3- 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

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 cut salad and beets prepared today cooling in prep units. Observed sliced tomatoes cooling in prep unit with protective plastic covering. Observed portioned ranch cups cooling in WIC and RICs with lids and stacked on top of other containers. Observed large container of rice prepared prior day that didn’t meet cooling parameters. Rice was found cooling in large plastic container, densely packed with lids. -CDI- EHS educated PIC on proper cooling methods and PIC moved items to WIC and removed lids to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed raw bacon thawing out on counter. -CDI- EHS educated PIC on proper thawing methods and PIC placed items back in WIC to complete cooling process. -0-

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

Corrected during inspection

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed 2 multiuse containers with cracks. -CDI- PIC voluntarily discarded items. -0- 4-501.11 Maintain equipment in good repair. Observed damaged door handle on RIC #1. Repair.

#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 top of oven with debris. Increased and more thorough cleaning frequency recommended. -0-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink @ BOH. Per PIC, maintenance has already been called. Repair. -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. Observed floors starting to come up at WIF door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent covers. -0-

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Apr 14, 2025 A 94 · 7 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspectionRepeat violation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility has an incomplete employee health policy. And unable to provided a completed version.CDI. Education was provided during inspection on the changes in the policy and also a new copy was provided to the facility for employees to sign and date. Repeat For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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 knives stored in hand sink. CDI. PIC removed.

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm. Observed active dish washing without sanitizing. CDI. PIC had sanitizer set up. 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

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 some of the food on one of the HH unit with temperatures below 135F. CDI. PIC removed to be reheated.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple food stuffs in the WI without dates. CDI. PIC date marked. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored directly on the floor in the WI freezer. CDI. PIC removed. Repeat ***improvment from last time.

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table. CDI. PIC removed. Repeat

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Feb 3, 2025 A 96 · 7 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed an incomplete employee health policy in the facility during inspection. CDI. Facility was educated on the changes in the employee health policy and provided a new one.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

#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 food items stored directly on the floor in the WI cooler. CDI. PIC removed.

#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 employee wearing jewelry while working with food.

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

Repeat violation

4-501.11 Maintain equipment in good repair. observed hand sink and 3 comp sink coming off the wall in the kitchen area. Repeat.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves in WI. Also observed paint chipping off on shelves at dish drying area REPEAT.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table. CDI. PIC removed.

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Sep 18, 2024 A 95.5 · 9 violations

#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 baked chicken, fish, beans and ham in WIC and RI with no protective covering. -CDI- PIC covered items.

#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 items in one of the RI to be out of temperature. CDI. PIC voluntarily discarded. Unit placed out service and PIC indicated unit will not be used again. 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 −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple food stuffs in the WI without dates. CDI. PIC date marked. Repeat *** improvement from last time. 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 .

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

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

#41 · Wiping cloths: properly used & stored

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. Repeat ***improvement from last time.

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

4-501.11 Maintain equipment in good repair. observed hand sink and 3 comp sink coming off the wall in the kitchen area. Also observed one of the unit to be out of temp. Needs to be repaired. Repeat

#49 · Non-food contact surfaces clean −0.5

Repeat violation

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed opened dumpster at the back of the facility. Needs to be covered. REPEAT

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table. CDI. PIC removed. Repeat

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Apr 23, 2024 A 97 · 10 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored directly in front of hand sink. CDI. PIC removed.

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

Corrected during inspection

#23 · Proper date marking & disposition −1.5

Repeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple food stuffs in the facility without dates. CDI. PIC date marked. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bottle stored directly on cleaned dishes. CDI. PIC removed.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to have some.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

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

Corrected during inspection

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up on wash, rinse solution. CDI. PIC replace solution.

#49 · Non-food contact surfaces clean

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed opened dumpster at the back of the facility. Needs to be covered.

#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 phones stored on prep table. CDI. PIC removed.

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Nov 27, 2023 A 96.5 · 7 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrheal cleanup procedures. -CDI- EHS provided handout to PIC. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink to rinse thermometer. Observed potato peeler in handwashing sink. -CDI- EHS educated food employee on proper use of handwashing sink. PIC removed potato peeler. -1-

#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 baked chicken, navy beans and home fries in WIC with no protective covering. -CDI- PIC covered items. -0-

#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-/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 several items in prep unit # 1 with improper date marks, i.e. potato salad, sliced tomatoes and Cole slaw all labeled 11/28. Per PIC, these items were all prepared today. Observed baked chicken in WIC with no date. Per PIC, chicken was prepared yesterday. Observed frozen black peas with no date marks. -CDI- PIC corrected date marks and date marked chicken and black peas. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer spray bottle in grill area with no label. -CDI- PIC labeled items. **REPEAT** -2-

#43 · In-use utensils: properly stored

Corrected during inspection

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 scoop handles stored in flour and sugar. -CDI- PIC removed handles. -0-

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in wall near back handsink that need to be filled, and panel at bottom corner falling off near 3 comp sink. Observed missing panels at hood system. **REPEAT** -0.5-

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Aug 25, 2023 A 97 · 6 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee come back from bathroom and put on gloves to handle food. Hands must be washed upon entering kitchen. CDI hands washed. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee grab raw steak and change gloves to continue food prep. CDI hands washed.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed tomatoes, lettuce, and other produce on top shelf above spaghetti, sauces, and other Rte food. CDI reoriented. 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm. Observed two liquid detergents at dish instead of detergent rinse aid and sanitizer. 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

#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 no asterisks (forks) for country breakfast and egg any style and eggs that are served sunny side under sandwiches and biscuits. Verification required.

#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 sanitizer buckets that were not labeled. CDI items labeled.

#55 · Physical facilities installed, maintained & clean

Repeat violation

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Jun 5, 2023 A 98 · details not yet loaded