A95.5

KILLINGTON`S RESTAURANT AND PUB

10010 ROSE COMMONS DR, Huntersville, NC 28078

Restaurant · NC permit/State ID 2060016308

Latest gradeA (95.5)

Last inspectedOct 20, 2026

Inspections on record40

On record sinceAug 6, 2013

Score history

Aug 6, 2013Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 95.5 · 11 violations

Inspector comments: Establishment offers salmon cooked to order. Parasite destruction letters are located in rear office. Supplier freezes salmon to -4F for a period of 7 days. Establishment uses TPHC for compound butter, cream sauces, and fried onions. Written TPHC procedures are located in rear office. Establishment uses pasteurized eggs to make hollandaise sauce for weekend brunch items.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in men's restroom. CDI - Paper towels were provided. -0 points-

#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 plastic container of raw beef steaks stored above ready to eat foods in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 small container of pico de gallo stored above cold line in flip top cooler. Pico de gallo was temped at 53F. PIC stated that pico de gallo is held there for taco daily special. PIC has been advised that pico de gallo is TCS and needs proper temperature control. CDI - Pico was placed in flip top cooler, below cold line, and cooled to 41F by end of inspection. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed two containers of butter and two containers of fried onions without start and discard times marked on prep line. Two other containers of compound butter were properly marked with discard time. CDI -Discard time was added to both compound butters and to fried onions. -1.5 points-

#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 unlabled spray bottle of cleanser stored in unused equipment. CDI - PIC could not identify contents and discarded. -0 points-

#37 · Food properly labeled: original container −2

Repeat violation

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 large bin of possibly sugar or flour stored under prep tables. Observed unlabeled squeeze bottles of oils and shaker containers of ingredients stored on prep line. -REPEAT- -2 point-

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken stored on floor in walk in cooler. -0 points-

#43 · In-use utensils: properly stored −1

Repeat violation

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in container of water with a temperature of 84F. -REPEAT- -1 point-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy staining and gouging stored as clean. Resurface or replace cutting boards. -0 points-

#49 · Non-food contact surfaces clean

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light cover missing over food prep line. -0 points-

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Jun 23, 2026 A 98 · 5 violations

Inspector comments: Establishment offers salmon cooked to order. Parasite destruction letters are located in rear office. Establishment uses TPHC for compound butter, cream sauces, and fried onions. Written TPHC procedures are located in rear office. Establishment uses pasteurized eggs to make hollandaise sauce for weekend brunch items.

#37 · Food properly labeled: original container −1

Repeat violation

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 unlabeled large bins of possibly sugar or flour stored under prep tables. Observed unlabeled squeeze bottles stored on prep line. -REPEAT- -1 point-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wiping clothes stored on side of sanitizer bucket and stored partially submerged in sanitizer. -0 points-

#43 · In-use utensils: properly stored −1

Repeat violation

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on cold holding drawer below grill. Repair/replace gasket. -0 points-

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed loose tile, pooling water, and areas of low grout in front of breading station. -0 points-

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Dec 4, 2025 A 97.5 · 5 violations

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

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no start and discard time for fried onions (onion straws) being held on TPHC. CDI - Onion straws were discarded. PIC has been advised to follow written TPHC procedures. -1.5 points-

#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 large unlabeled sugar bin in kitchen area. All other working containers of food including squeeze bottles were properly labeled. -0 points-

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

Repeat violation

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on drying rack and cutting board on prep surface with dark staining and gouging. Resurface or replace cutting boards so that they can be effectively cleaned. -0 points-

#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 heavy build up of dust on condenser fan unit in walk in freezer and on vent cover to refrigerated drawer units. Observed food debris in gaskets of reach in coolers in prep area. Recommend higher frequency and more thorough cleaning. -0.5 points-

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Jul 17, 2025 A 96 · 9 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed whole pineapples stored above ready to eat diced tomatoes and washed grapes in walk in cooler. CDI - PIC corrected storage order. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered Cambro container of pimento cheese cooling in walk in cooler with an initial temperature of 59F. After 35 minutes pimento cheese had only cooled to 56F. CDI - Pimento cheese was uncovered and moved to walk in freezer to rapidly cool to 41F within 4 hours. PIC has been advised to leave food uncovered, or unwrapped, and to utilize walk in freezer to rapidly cool cooked and room temperatures prepared TCS foods. -1.5 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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) Observed prepared slaw with a date mark of 7/10 in walk in cooler. CDI - PIC discarded slaw. -0 points- 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 −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles with unknown contents stored on chemical storage rack. PIC identified contents to be sanitizer and labeled. -1 point-

#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 covered Cambro container of pimento cheese cooling in walk in cooler. Pimento cheese did not meet cooling parameters after 35 minutes of cooling. CDI - PIC uncovered container and moved to walk in freezer. PIC has been advised to review cooling procedures with staff. -0 points- 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies near rear door and dish machine. -0 points-

#43 · In-use utensils: properly stored

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

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 use food containers stored open and without protection from contamination on shelving in kitchen. -0.5 points-

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed handsink puled away from wall and in need of re-caulking. Observed rusty shelving in walk in cooler. -REPEAT- -1 point-

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Mar 26, 2025 A 93.5 · 10 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during entirety of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 contact areas of deli slicer with food debris accumulation and metal pans stacked with food and sticker residue stored as clean. CDI- PIC removed items to be w/r/s. *REPEAT* 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 pimento cheese, bleu cheese dressing, and ranch dressing temping above 41F sitting on top of ice bath. Observed top layer of pre portioned duck temping above 41F in flip top 2. Observed garlic and oil mixture being held at room temperature stored on shelf on cook line CDI- PIC removed items in ice bath to rapidly cool in freezer, discarded g&o mix, and discarded pre portioned duck due to items being held in unit overnight. 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 cut tomatoes, feta, and cut lettuce in flip top 1 without a date and chicken salad in flip top 3 without a date. CDI- PIC was aware of when items were prepped and had correct dates marked on containers. 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 .

#37 · Food properly labeled: original container −1

Repeat violation

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 containers of spices and oils on cook line. *REPEAT*

#39 · Contamination prevented during food preparation, storage & display −1

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on floor of walk in freezer and box of raw chicken stored on floor of WIC. *REPEAT*

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

Follow-up verification required

4-501.11 Maintain equipment in good repair. Observed fan of WIC leaking. PIC stated work order had been put in for repairs. EHS will conduct visit to assess unit repairs. Observed gaskets on cold drawers in need of 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 gaskets of low RIF with food debris and shelving holding plates near steamwell with dust buildup. Observed hood system with liquid and grease residue accumulation.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed two handsinks leaking in facility.

#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 areas behind and under equipment on cook line in need of cleaning due to heavy food and liquid residue accumulation. Observed vents throughout facility with dust and black buildup.

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Dec 27, 2024 A 97.5 · 7 violations

Inspector comments: Establishment offers salmon cooked to order. Parasite destruction letters are located in rear office. Establishment uses TPHC for compound butter, cream sauces, and fried onions. TPHC procedures are located in rear office. Establishment uses pasteurized eggs to make hollandaise sauce for weekend brunch items.

#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. Observed food contact surfaces with build up of food debris on deli slicer that was stored as clean. CDI - Slicer was taken to dish machine to be washed, rinsed, and sanitized. -0 points- 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 .

#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 plastic covered containers of cooked andouille sausage cooling in walk in cooler. Sausage was temped at 54F at 1:25PM and was temped at 53F at 1:45PM. Sausage did not meet cooling parameters for TCS foods. CDI - Plastic wrapping was removed to allow cold air to circulate in and around sausage. Proper cooling parameters were discussed with PIC. Sausage was temped at 41F at 2:15PM -0 points- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed compound butters being held on TPHC without marked begin and discard times. Date labels on butter were marked with the phrase "4 hours" and did not indicate when compound butters were removed from cold holding of 41F or below and discard time. Compound butters are held without temperature control on prep table. Observed no begin and discard time for fried onions held on TPHC. CDI - Begin and discard times were marked on container date labels. EHS reviewed TPHC procedures with PIC. -1.5 points-

#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 tightly wrapped containers of andouille sausage cooling in walk in cooler. Sausage did not meet proper cooling parameters and plastic wrap was removed to allow cold air to circulate in and around sausage. -0.5 points- 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 two unlabeled bins of spices in kitchen. -0 points-

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on floor of walk in freezer. -0 points-

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test kit for measuring chlorine sanitizer concnetration at dish washer. A verification will be conducted by January 6th, 2025 to determine if establishment is in compliance. EHS test strips indicated a chlorine sanitizer concentration of 50ppm. -0.5 points-

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Aug 6, 2024 A 96.5 · 5 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no letter of guarantee (parasite destruction letter) for salmon served undercooked on menu. A verification will be conducted by 8/16/2024 to determine if establishment is in compliance. -1 point-

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above raw vegetables in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for compound butter mixtures and cream sauces held on TPHC. Items are held on prep table without temperature control and discarded after 4 hours. CDI - A written TPHC procedural template was given to PIC. Correct TPHC procedures were reviewed and PIC has been asked to post procedures in establishment. -1.5 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen calamari thawing a room temperature on speed rack. Approved thawing procedures include thawing under refrigeration, thawing while completely submerged under running water with a temperature of 70F or below, or thawing as part of the cooking process. CDI - Calamari was moved to walk in cooler to continue thawing under refrigeration. -0 points-

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Jan 18, 2024 A 96 · 6 violations

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

Repeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior black baffle wall of ice machine with buildup on shield, in need of cleaning. EHS discussed frequency of cleaning with PIC Coleen, stated that this is serviced but she has not been satisfied with the cleaning they are doing. PIC stated she will have employees drain ice machine and properly clean today. REPEAT. Note: points left at half demerit value, last inspection referenced multiple dirty food contact surfaces, the ice machine is only area needing cleaning today.

#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 portioned roast beef and Turkey in cold holding drawers holding above 41F, see temp chart. EHS found all other products at 41F or below in this unit, this pan appeared to be over stacked with product. EHS found some dressings above 41F, unit was not functional, facility is using ice but ice in the wells but ice is not covering the entire pan. CDI- moved to walk in, was just portioned this morning. EHS suggests adhering to fill line and not over filling pans in this unit, especially with drawers proximity to hot grill. Dressings were portioned into smaller pans, submerged in ice to keep at 41F or below until unit is fixed. PIC Coleen stated a new cold holding unit has been ordered, ice is only temporary until installed. EHS suggested keeping inside other working refrigeration until fixed, PIC will do this until fixed. 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of frozen French fries on the floor in walk in freezer. All other products up off floor during today’s inspection.

#43 · In-use utensils: properly stored

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a few utensils stored in room temp water at cook line on grill top, grill not turned on. Keep at 135F or above or dry.

#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 unit used for salad dressings not functional, PIC stated a new unit has been ordered to replace this. Observed gaskets on walk in cooler and gaskets on cold holding drawers with damage, in need of new seals. REPEAT. Note: points left at half, facility has addressed a few equipment issues since last inspection, need to address these units.

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

Repeat violation

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large ice machine no longer in use, not functional, used as storage for miscellaneous items. Observed low reach in unit not functional, used for storage of miscellaneous items. Remove broken equipment that is no longer used. 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 tiles throughout kitchen in need of grouting, water trapped between tiles, no longer smooth and easily cleanable. REPEAT.

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Aug 9, 2023 A 93 · 11 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 a few scoops/ladles stored on clean dish shelving, in need of cleaning. Observed can opener attached to prep table with significant buildup on spike, in need of cleaning. CDI- dishes removed for cleaning. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup, in need of cleaning. REPEAT.

#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 pasta that had just been cooked- cooling in the walk in cooler in large plastic cambro, thickly packed and covered tightly with plastic lid. EHS observed that pasta had only dropped 2 degrees in 35 minutes, not cooling at proper rate. CDI- pasta spread thin among sheet pans, left uncovered in walk in to properly 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 .

#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 multiple foods that had exceeded 7 day date marking limit, including cheeseburger soup marked 7-31, risotto marked 8/1. CDI- products voluntarily discarded during inspection. EHS discussed ensuring foods are not going past 7 day (including the day of prep/cooked) limit. REPEAT. Note: points left at half demerit value, facility is showing consistency in marking all TCS foods, needs to focus on rotation of products and ensuring 7 day date marking limit is adhered to. 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

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 large batch of pasta still in cooling process, in walk in cooler in large, deep volume plastic cambro with lid secured, restricting proper air flow. CDI- pasta removed from container, spread thin among sheet trays and left uncovered to properly 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 .

#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 2x containers of seasonings with no label at cook line.

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

Repeat violation

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor during inspection. REPEAT.

#42 · Washing fruits & vegetables −1

Repeat violation

3-302.15 Wash fruits and vegetables prior to use. Observed facility not washing avocados prior to cutting, EHS observed stickers attached to outside of avocados, contacting inside of cut avocados. REPEAT.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers in need of air drying, stacked together wet.

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

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with rust buildup on racks. Observed shelving being held up by floor tiles, shelving is broken at bottom support beams. Observed several pieces of equipment (ice machine, reach in unit, prep top unit) not functional, not in good repair. REPEAT.

#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. Observed shelving in walk in cooler with significant buildup, in need of cleaning. REPEAT.

#55 · Physical facilities installed, maintained & clean

Repeat violation

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Apr 4, 2023 A 95.5 · details not yet loaded