A91

BAD DADDY'S BURGER BAR OF BALLANTYNE

15105 JOHN J DELANEY DR, SUITE A, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060016560

Latest gradeA (91)

Last inspectedSep 15, 2026

Inspections on record43

On record sinceAug 8, 2013

Score history

Nov 13, 2014Higher is betterSep 15, 2026

Inspections & violations

Sep 15, 2026 A 91 · 10 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed two pans with food residue present on interior surface and stored as clean. EHS observed potato dicer and robo coupe with food debris present on food contact surface and stored as clean. EHS observed sticker residue on the exterior surface of cambro containers, stacked on each other and clean. EHS advised facility verifies dishes/equipment is clean prior to storing. Facility has been marked at full points for the last three inspections. If this issue continues during the next inspection, a risk control plan may be implemented. CDI - PIC removed pans and equipment to dish machine to be washed, rinsed, and sanitized. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. EHS observed interior of two microwaves soiled with food residue and debris. EHS advised to increase cleaning frequency. (3)

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed cooked mushrooms and marinara sauce cooling in 3-door freezer on make line. Time stamp indicating that the product was prepared at 11:00am. EHS observed both items above 70F during this time (see temp chart). EHS observed both containers left open to cool but advised to monitor food during the cooling process and actively stir throughout. After discussion, it was revealed that the food employee had placed the time stamp prior to finishing the items. EHS advised to wait to place this time stamp until cooling begins to ensure that actual time of cooling is documented; more time could be given if cooling is monitored and documented throughout the process. CDI - PIC voluntarily discarded these items. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed black bean patties cooling in WIC tightly wrapped in plastic wrap. EHS observed black bean burgers at 50F with only 15 minutes left to cool to meet parameters. EHS intervened and stated facility will need to move black bean patties to avoid parameters being missed. CDI - PIC instructed food employees to place black bean burgers uncovered in WIF to quickly cool items within 15 minutes. EHS verified patties were at 41F within this time. (1.5) 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 .

#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 EHS observed oven cleaner hanging on shelving used to store dry goods and seasoning. EHS stated this item shall be stored under or away from all food to prevent contamination. CDI - PIC removed bottle of oven cleaner. (0)

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed container of marinara and mushrooms actively cooling in 3-door RI freezer. EHS observed these items left open in freezer, however, no monitoring is occurring during the cooling process to ensure temperature is dropping effectively. EHS observed time stamp past two hours and temperature of these items were observed above 70F. EHS observed black bean patties cooling in WIC tightly wrapped with plastic wrap. These items only had 15 minutes left to finish cooling within parameters. EHS stated facility only has 15 minutes left to cool and intervened. CDI - PIC voluntarily discarded mushrooms and marinara. Black bean patties were placed in WIF to quickly cool, EHS verified temperature dropped to 41F within the 15 minutes. REPEAT. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed gnats/fruit flies by the back door, bar area, bathroom, and dish area. PIC stated facility has recently switched to Truly Nolen pest control to facilitate this issue. PIC stated facility has company visit facility on monthly basis. EHS advised to increase visit frequency to avoid issues in future. Facility has had a pest issue documented on the last few inspections. REPEAT. (2)

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

Corrected during inspection

3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed food employee walking towards back door with open container of black bean burgers. Food employee stated food is being taken to outside freezer to cool. EHS stated item needs to be covered and protected from the environment during transport since the food is taken outside. CDI - PIC instructed employee to wrap burgers prior to taking them outside. (0)

#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. EHS observed mixing bowl being stored in direct contact of flour and observed portioning cup stored in direct contact with sauce on make line. These containers do not have handles, however, the outside of the container shall not come into contact with the food. EHS provided education. CDI - PIC removed bowl and portion cup. (0)

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stainless steel bowls and pans being stacked on each other with water present on interior surface of equipment. EHS advised to stagger containers to adequately air dry prior to stacking. REPEAT. (1)

#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. EHS observed boxes of single service items stored on floor of shed outside. EHS advised these items need to be stored at least 6 inches above the floor. CDI - PIC moved containers to proper shelving. (0)

#55 · Physical facilities installed, maintained & clean −1

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. EHS observed broken ceiling tile in kitchen and numerous ceiling tiles not placed back into original position creating an open space for pests to enter/exit. EHS advised to replace broken ceiling tile and place ceiling tiles in correct place. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed AC vents and ceiling tiles soiled with dust and debris throughout make line. Increase cleaning frequency to avoid contamination. EHS observed some areas of improvement in kitchen along the make line wall. REPEAT. (1)

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Aug 26, 2026 B 85 · 13 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food debris and scouring pad in hand sink at beginning of inspection. CDI - PIC removed items from hand sink. (0)

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P EHS observed secondary gloves being placed over in use gloves as “burger mitts” and then removed after touching raw proteins. EHS observed that these gloves are tight fitting and do not allow for the contaminated glove to be removed efficiently without contaminated the glove underneath. EHS provided education. If facility would like to continue this method and SOP shall be produced so that employees can be trained on this process and different, loose fitting, gloves shall be ordered so that employees are able to remove outside glove without risk of contamination. CDI - PIC stated facility will use dedicated utensils for raw proteins until a determination can be made on burger mitts. PIC instructed employee to remove all gloves and wash hands prior to returning to working with food. (1.5) 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed salmon being stored behind RTE pork in lowboy cooler. EHS observed all raw proteins stored in top drawer, while RTE foods were being stored in bottom shelf. EHS provided education. CDI - PIC rearranged storage order of low boy drawers. REPEAT. (3) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed food contact surfaces of pans stored as clean with food debris present on interior surface of pans. EHS observed multi use utensils such as robo coupe soiled with food debris. EHS observed sticker residue present on exterior surfaces of plastic cambros that are stacked together after being sanitized. CDI - PIC moved soiled equipment to dish machine to be washed, rinsed, and sanitized. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine soiled with black residue. EHS advised to increase cleaning frequency to avoid contamination. (3)

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed make unit 2 (toppings unit) above 41F, EHS observed all TCS items inside unit above 41F (see temp chart). PIC stated temperatures haven’t been checked today but is aware the unit has been causing issues. PIC stated all items are removed at the end of the night and placed into the WIC for storage. At the beginning of the day, these items are placed back into the unit for service. PIC stated they stocked unit right before opening. EHS observed ambient temperature of unit at 47F throughout inspection. PIC stated a technician will be contacted and should be onsite by today/tomorrow. Facility will utilize temporary TPHC until unit can be repaired. EHS stated facility shall not place any items in bottom of make unit until repaired. REPEAT. 3-day VR required. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous items in make units and in WIC without proper dates. PIC stated items in WIC were prepared this morning and items in make units were taken from WIC. PIC verified prep dates with food employee on site during inspection. EHS observed date marking out of compliance throughout facility. EHS stated items prepared today and that can be verified can be dated and retained, any items not made today were voluntarily discarded. CDI - PIC voluntarily discarded chicken wings, cream cheese dip, cooked onions, and cooked mushrooms due to missing date and being unable to verify date item was made. Items such as cut lettuce, tomatoes, sliced cheeses, sauces were verified by prep list and dated. REPEAT. (3) *** This is the second time facility has been marked full points for date marking. EHS advised during next inspection if no improvement is noted facility may be required to complete a risk control plan for long term compliance. 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 .

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

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 EHS observed time stamps on items held on TPHC were made during inspection and placed on the container; not placed on container when item was removed from cold holding. PIC stated the sticker showed 11:07, however, the items were placed out of refrigeration closer to 10:30-10:45am. EHS provided education. CDI - PIC placed time stamps for 10:30am on TPHC items. (0)

#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 EHS observed diced tomatoes, sliced cheeses, and cut lettuce cooling at inadequate rates during inspection. EHS observed cheese completely wrapped with plastic wrap, tomatoes covered with tight fitting lids in deep metal pans, and cut lettuce cooling in large plastic Cambro. EHS observed inadequate rates for each of these items (see temp chart). EHS provided education. CDI - Due to being within cooling parameters, PIC re-located items to freezer to quickly cool. EHS observed items at 41F prior to end of inspection. (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 .

#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. EHS observed sauce bottles on cold make line and dry items throughout storage without proper labels. EHS provided education. REPEAT. (1)

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed large amount of fruit flies throughout facility, specifically in dish area. PIC stated they recently change pest control. Pest control arrived onsite during inspection. PIC alerted technician to issue. REPEAT. (1)

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

Repeat violation

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans, stored as clean, with water present on interior of pans while being stacked on top of each other. EHS advised to stagger pans to allow for adequate air drying prior to stacking. REPEAT. (1)

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

Corrected during inspection

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed green and yellow cutting boards with heavy scoring and deep incisions on cutting surface creating areas that can no longer be effectively cleaned and sanitized. CDI - PIC voluntarily discarded cutting boards. (0) 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 EHS observed crack on blade of robo coupe during inspection. CDI - PIC removed blade from service and placed in office to replace blade with new one. (0)

#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. EHS observed non-food contact surfaces such as gaskets on WIC doors and make units drawers and shelving throughout WIC soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1)

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

Repeat violation

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

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Jun 22, 2026 A 91.5 · 15 violations

#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 raw bacon stored over ready-to-eat foods (cheese) in the prep unit cooler. -CDI- PIC voluntarily discarded the raw bacon. -REPEAT- 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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed food residue among multiple dishes, stored as clean. -CDI- Dishes were moved back to dish pit to be re-washed/rinsed/sanitized. -REPEAT- No point escalation due improvement in sticker residue since last inspection. EHS observed no sticker residue present on clean dishes. PIC stated facility switched to dissolvable stickers.- 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

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed queso holding below 135F in hot holding steam well. -CDI- Because queso was originally cooked less than one hour ago, PIC reheated queso to 165F within 30 minutes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed hard boiled eggs above 41F in prep top cooler. Observed eggs above fill-line of container. Top portion of hard boiled eggs were above 41F, while bottom portion of eggs (below fill-line) was properly cold holding below 41F. PIC stated eggs were filled this morning, less than one hour ago. -CDI- PIC removed top half of hard boiled eggs and placed in WIC for rapid cooling. Going forward, facility will not fill hard boiled eggs above fill line to ensure proper cold holding. -Observed portioned cups of buttermilk ranch and chipotle ranch left at room temperature on server expo line. PIC stated they hold the portioned cups at room temperature all day. Both ranches contain sour cream and buttermilk. -CDI- PIC placed the chipotle ranch and buttermilk ranch on 4-hour TPHC, and added both food items to 4-hour TPHC procedures. 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

3-501.18 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 multiple foods throughout facility without a date mark (grilled mushrooms, corn, sliced tomatoes, diced tomatoes, queso, jalapeno cheddar sauce, cooked noodles, hot-brined pickled red onions, hot dogs, mozzarella cheese, pimento cheese, black bean burgers, beyond burgers, deviled egg mix, spring mix, romaine). -CDI- PIC voluntarily discarded the cooked noodles and pickled onions, as PIC could not verify prep dates for those. -CDI- PIC verified prep/cook dates for all other food items by discussing with chef and referencing large batches in WIC and properly date marked all foods listed above, except noodles and pickled onions. 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 .

#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 flour/breader containers without labels. Label all containers with the common name of the food inside.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen during inspection. EHS recommends increasing frequency of pest control services during summer months to reduce insect presence.

#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 container of deviled eggs directly on floor in WIC. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed two heavily dented cans stored among cans intended for customer use. -CDI- PIC removed cans from shelves and placed in office for discard or credit.

#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 in-use wiping cloth stored directly on prep top surface, not within sanitizer solution. -CDI- PIC placed wiping cloth is soiled laundry bin.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. -Observed sticker intact on avocado that has been cut and placed in prep cooler. Remove stickers during the wash process.

#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 bowls used for scooping breader mixture submerged within the food. -CDI- PIC removed bowls from breader.

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed numerous stacks of clean dishing being stored on top of each other wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. 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 interior surfaces of reach-in coolers, freezers, and cooler gaskets with visible accumulation of food residue. Increase cleaning frequency to avoid accumulation. REPEAT

#55 · Physical facilities installed, maintained & clean

#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 food stored above customer food in prep unit cooler. Observed employee bag stored above onion bags in dry storage. -CDI- PIC relocated employee belongings to prevent contamination. REPEAT

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Jan 20, 2026 A 94.5 · 11 violations

Inspector comments: EHS discussed creating a designated area for all “test kitchen” items stored in facility. EHS observed raw burger patties stored over RTE food in WIC that was designated for test kitchen. EHS observed prepared sauce being stored in shed outside from test kitchen. EHS has advised to designate an area to store these foods items and advised that no prepared foods shall be stored in outside shed area.

#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. EHS observed food debris in basin of hand sink. EHS observed whole pickles in basin. EHS advised to educated employees on proper use of handsink. CDI - PIC removed food debris from hand sink. (0)

#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 EHS observed raw burger patties being stored above RTE hamburger buns in WIC. PIC stated these were all test items for new menu. CDI - PIC rearranged storage order. EHS observed no contamination. (0) 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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed robo coupe blade, tomato dicer, and numerous pans soiled with debris and food residue. EHS observed sticker residue present on pans being stacked on top of each other. EHS advised removing sticker reside as it is a food contact surface when stacked. 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. EHS observed interior portion of ice machine beginning to accumulate black residue. Increase cleaning frequency to avoid accumulation. REPEAT. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. EHS observed interior of microwave soiled with food debris. Increase cleaning frequency to avoid accumulation. (1.5)

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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

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 EHS observed items held on ice bath and at breading station with no time stamp. PIC stated items had been flipped at 3pm. EHS observed these containers without time stamps at 3:30. EHS advised to have proper time stamps during all times TPHC is being utilized. CDI - PIC created time stamps for items. (0)

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed large container of queso being cooled in reach in freezer. EHS observed queso cooling over thirty minutes with no change in temperature. EHS advised to move queso to smaller pan and to stir frequently during the cooling process. CDI - PIC instructed food employee to removed queso from deep pan, split into smaller pans, and move item to commercial walk in freezer. REPEAT. (1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of clean dishing being stored on top of each other wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. REPEAT. (0.5)

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

4-501.11 Maintain equipment in good repair. EHS observed water heater leaking into floor during inspection. EHS observed minor leak (more of a frequent drip) coming from the bottom of water heater. PIC stated work order has been placed and will be meeting plumber in the morning tomorrow. EHS observed adequate hot water throughout kitchen. EHS has requested PIC reach out when repairs have been done. (0)

#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. EHS observed reach in areas of make units and gaskets soiled with food residue. EHS observed exterior surfaces of equipment accumulating food debris and residue. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed minor litter accumulating around dumpster pad. Increase cleaning frequency to avoid accumulation. (0)

#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. EHS observed employee clothing being stored over RTE foods. RTE foods were being stored without a lid underneath employee jacket. EHS observed no contamination. CDI - PIC removed employee coat from shelving. (0)

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Sep 23, 2025 A 96.5 · 9 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. EHS observed no soap at hand wash station. Facility only has one hand sink. Small kitchen. CDI - PIC provided hand soap. (1)

#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 interior area of ice bin accumulating black/pink residue. Increase cleaning frequency to avid accumulation. (0)

#22 · Proper cold holding temperatures −1.5

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, pesto, shredded lettuce, jalapeno cream sauce, feta cheese, and blue cheese above 41F (see temp chart). EHS observed a number of these items in make unit. EHS observed ambient temperature of unit at 48F. All TCS foods inside longer than 4 hours was discarded, all other foods were removed to quickly cool. PIC stated repair tech should be at facility by afternoon. PIC flipped make unit with fresh products and will use time until repair technician arrives. VR required within 3 days. (1.5) REPEAT. 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

#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 Queso cooling in WIF. EHS observed ambient temperature of freezer at 42F. PIC stated they cleaned out unit earlier in the day and unit was off. PIC stated no temperatures have been taken of unit. EHS observed queso at 110F at 1:00pm. PIC confirmed with food employee queso was made an hour and a half prior to inspection. EHS observed queso in large, deep, metal container. PIC unable to confirm if queso was stirred. EHS observed sliced tomatoes and burger patties cooling in WIC tightly wrapped with plastic wrap. CDI - EHS instructed PIC to split containers of queso into smaller amounts and place containers in WIF that is operating at correct temperature. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of sauce or dried goods throughout kitchen with no label. (0)

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed all clean pans stacked on top of each other still wet from being washed. This procedure is not allowing pans to air drying before storing. Stagger pans to allow for air drying before stacking together. (0)

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

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 reach in cooler above reach in freezer (next to hand sink) in poor condition. Inside of unit is ripping and exposing insulation inside unit. Inside of door has large gash present as well. Replace/Repair. REPEAT. (0.5)

#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 outside of microwave soiled with residue and food debris. Observed interior gaskets of make units accumulating food debris and black residue. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

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May 15, 2025 A 95 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes stored as clean with remains date mark sticker. CDI- PIC rewashes and sanitizes dishes. (-3) 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

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed non-crispy bacon at 125F on prep top. CDI- EHS explains why bacon with higher water activity must be regarded as TCS. PIC places soft bacon on TPHC procedures and labels item. (-0) Extra TPHC template attached at PIC request: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 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

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 several TCS foods (stacks of cheese in lowboy, tomatoes in WIC, hard boiled eggs in flip top) without date marks. CDI- PIC dates items. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 rack inside reach-in closest to ice machine and damaged metal revealing insulation material inside top compartment of cooler beside hand sink at cook line. Repair items so they are smooth and easily cleanable at earliest opportunity. (-0)

#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 accumulated food debris on top on chemical dish machine. Increased cleaning frequency is advised. (-0.5)

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on both dumpsters. PIC states dumpster is shared with neighboring establishments and ask neighbors to maintain dumpster with closed doors. (-0)

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Feb 4, 2025 A 95.5 · 4 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in second hand-sink basin. CDI- Basin sanitized. (-0)

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many containers stored as clean with sticker residue remaining. CDI- PIC rewashes dishes with residue. EHS advises use of painters tape or different brand of label if current product cannot be removed. REPEAT. (-3) 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 bottle chipotle ranch in fliptop above 41F. CDI- PIC voluntarily disposes of ranch and will store with ice bath going forward. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 portioned TCS dressings on front-of-house counter labeled held on time without TPHC label to indicate time window. CDI- PIC dates dressings for time, and will do so going forward. Dressings should be added to procedures for TPHC. (-0) Template for TPHC form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

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Oct 9, 2024 A 95.5 · 4 violations

Inspector comments: EHS advised the PIC that points will be taken for non-compliance at the dumpster on repeat violations in the future, and advises them to utilize this opportunity to trouble shoot with neighboring establishments and/or secure an additional dumpster solely for their use which will not be interfered with by other establishments.

#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 several dishes stored as clean with sticker residue. CDI- PIC removes dishes to warewashing for re-cleaning and sanitizing. No escalation of points due to circumstances differing substantially from last inspection. (-1.5)

#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 several TCS foods in different equipment locations without date mark. CDI- PIC date marks items, and EHS reviews rules for what items require a date marks. REPEAT. (-3)

#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 substantial food splatter on outside and inside of microwave at cook line. Increased cleaning frequency is recommended. (-0)

#54 · Garbage & refuse properly disposed; facilities maintained

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on both dumpsters. PIC explains that substantial effort is made to maintain dumpster area but shared space is not entirely under their control. EHS advises the PIC to consider getting an additional dumpster solely for their own use if compliance is not achievable with the shared space. REPEAT. See comment.

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Jun 10, 2024 A 92 · 9 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE food in WIC. REPEAT. (-1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15 (A) Gloves, Use Limitation (P) Observed food handler at breading station layering gloves in lieu of proper handwash and change of gloves. Observed food handler on cook line handle raw meat and RTE foods from salad fliptop without changing gloves and washing hands. CDI- gloves removed and hand washed.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed German cockroaches visibly crawling across pile of cutting boards on clean dish rack. VR required. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and portioned dressings in RIC at 46F. CDI- PIC voluntarily disposes of milk, moves dressings prepped this morning to WIC for rapid cooling and storage. REPEAT. (-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 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 tomatoes in WIC without date mark. CDI- employee labels tomatoes with prep date of this morning. (-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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed active infestation of German cockroaches. Roaches seen on walls, at clean dish rack, and beneath cooking equipment. Observed pest management records for once a month. Additional pest management needed to ensure infestation is under control. (-1)

#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 single service condiment cups stacked on trays so that the rim of each cup is in contact with the bottom surface of trays above. EHS advises storage of single service articles so they are protected from contamination. (-0)

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

Repeat violation

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 shelves corroded with rust in RIC. (-.5)

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters. Keep dumpster sealed to prevent environmental contamination. (-0)

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

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Jan 26, 2024 A 95 · 11 violations

Inspector comments: TPHC - Ice Bath Items and Items on Expo

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat foods.

#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 melons, and cheese above 41 degrees in the salad prep drawers. Kitchen manager stated that they are having trouble with it closing properly. CDI - Items will be put on their TPHC list until the drawers can be repaired.

#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 several containers of spices with no labels.

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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a badly dented can in storage. CDI - Item was discarded.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep surfaces of the kitchen.

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls being used to scoop spices.

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Repeat 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 utensils being stored in a deeply soiled bin.

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

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

Repeat violation

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the ware washing machine with a prewash cycle. Observed several stickers attached to the outside of dishes after washing. Repeat

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on and around equipment on cook line and hood system above fryers. Minor debris buildup on shelving in cooler next to fryers. Repeat

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

Repeat violation

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plugs on all three dumpsters. Repeat

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Aug 29, 2023 A 98 · 7 violations

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

Corrected during inspectionRepeat violation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor sticker residue on stacked metal and plastic food pans. CDI-Discussed cleaning methods with PIC and items separated to be rewashed. 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 .

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

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

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

Repeat violation

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked while wet at clean dish area and customer drink cups stacked wet at wait staff area.

#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 to go boxes stored on expo shelving with food contact surface exposed. CDI-PIC inverted containers to prevent contamination.

#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 cleaning needed on and around equipment on cook line and hood system above fryers. Minor debris buildup on shelving in cooler next to fryers.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. One dumpster in refuse area in need of drain plug.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Minor cleaning needed along floors and in floor of outdoor walk-in cooler. Observed water buildup from condensation.

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Apr 10, 2023 A 97 · 7 violations

#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 pickles and batter in hand sink. CDI-PIC had food employee remove food debris and sanitize hand sink.

#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 robo coupe and vegetable dicer stored clean with food debris as well as sticker remnants touching inside of metal containers stored clean at clean dish area. CDI-PIC moved items and placed in dish machine area. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed missing dates on blanched fries and in house made dressings such as ranch, chipotle ranch, and balsamic dressing. PIC stated blanched fries were made yesterday and all dressings were made this past Friday and only prepared once a week. CDI-PIC labeled items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 working spices and containers with water and honey hot sauces that were unlabeled.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on prep top surfaces.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and containers stacked while wet at clean dish area.

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

4-501.11 Maintain equipment in good repair. Observed flip top expo unit with an internal temperature of 55F. PIC stated unit went out this past Friday and contacted a technician to repair unit. PIC placed food items in unit on TPHC internal temperature of unit maintains 41F or below.

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Jan 3, 2023 A 98 · details not yet loaded