A90.5
LODGE, THE
7725 COLONY RD, Charlotte, NC 28226
Restaurant · NC permit/State ID 2060016564
Latest gradeA (90.5)
Last inspectedAug 5, 2026
Inspections on record44
On record sinceAug 12, 2013
Score history
Mar 12, 2015Higher is betterAug 5, 2026
Inspections & violations
Aug 5, 2026 A 90.5 · 10 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - observed food prep employee handle soiled items and buckets then proceed to handle clean pans and food preparation without washing their hands. CDI, employee washed hands.
#15 · Food separated & protected −3
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 aioli sauces containing raw shell egg per operator stored over RTE foods in walk in cooler. Observed raw shell eggs stored over meat loaf on prep line. CDI, foods relocated for proper storage. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce stored over and with RTE foods in walk in cooler.
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 inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed low temperature dish machine testing 0ppm chlorine while employees washing equipment. CDI, dish machine primed and now providing proper concentration.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - observed some tongs and plates stored as clean but visible soil residues on equipment. Observed slicer stored as clean but visible dried food residues between board and blade and back of blade. CDI, slicer broken down for cleaning and sanitizing.
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 .
#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 ham with prep date of 7/27, baked bean with prep date of 7/23, club with turkey with prep date of 7/19 and cabbage with prep date of 7/22. CDI, foods voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bottle of bleach not labeled. CDI, bottle labeled .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna vacuum packaged and thawing in prep unit. CDI, tuna vacuum packaged cut to remove from vacuum packaged environment.
#37 · Food properly labeled: original container −1
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 multiple bottles of oils and sauces and dry food ingredients not labeled by common name of food.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint while preparing food.
#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 general cleaning needed on bottom of prep units and freezer.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on counter of food and personal belonging on prep table.
Jun 30, 2026 A 93 · 13 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has employee health policy in place but no documentation that employees have been trained on policy. CDI- gave PIC updated employee health policy with signature page and informed all employees to read and sign policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#5 · Procedures for responding to vomiting & diarrheal events −1
Repeat violation
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Facility did not have written procedures available. PIC stated that policy had been posted but is no longer on wall. CDI- gave additional copy of vomit and diarrhea clean up plan and encourage PIC to keep it in the office.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 burgers stored over pre-cooked crab cakes in reach freezer. CDI- items rearranged. Points not escalated due to improvement from previous inspection.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in reach in coolers and walk in cooler not in cooling process uncovered. CDI - products covered.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed corned beef in walk in cooler 45-47F that was cooked last night. All other products in walk in cooler were observed at 37F indicating that product did not fully cool. CDI - corned beef discarded.
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 .
#23 · Proper date marking & disposition −1.5
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 cooked turkey, hot dogs, roast beef, ham, cooked chicken and cooked pork in prep units without dates. CDI- PIC was able to accurately identify when products were prepared and allowed to date. Observed employee portioning wings and labeling with today’s date but wings were cooked yesterday. CDI- wings dated with yesterday’s date. Observed Caesar dressing and salsa with dates exceeding 7 days. CDI- both items discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach unlabeled. CDI- PIC labeled bottle
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in red bucket exceeding 200pm. CDI- sanitizer diluted to proper concentration.
#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 Observed corned beef in walk in cooler in large pieces and stacked together not allowing product to cool and meet cooling parameters. CDI- corned beef voluntarily discarded.
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
Corrected during inspection
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf. Observed front of the house employee behind bar upon arrival with a dog. CDI- informed employee that only service animals are allowed in the building and also not allowed behind bar. Employee took dog outside.
#39 · Contamination prevented during food preparation, storage & display
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed hard boiled eggs stored in water in prep units on line.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair. Observed severely dented colander and several pans.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed many cutting boards heavily scored and stained.
#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 general cleaning needed of surfaces throughout including interior of refrigerators on line, bottom shelf of reach in freezer, shelving units under cook line, sides and exterior of equipment.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed back flow preventer not rated for continuous pressure with hose and spray arm attached and water turned on. CDI- water turned off and nozzle removed.
#55 · Physical facilities installed, maintained & clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed of walls behind cooking equipment and around dish machine. Floors in need of cleaning under equipment and along walls.
Jan 2, 2026 A 95.5 · 7 violations
Inspector comments: EHS provided cooling posters, storage order posters, updated employee health posters, and bodily fluid clean up procedures in English and Spanish during inspection. English bodily fluid clean up provided via email.
#5 · Procedures for responding to vomiting & diarrheal events −1
Corrected during inspectionRepeat violation
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written procedures for bodily fluid clean up on site during inspection.
CDI - EHS provided.
Repeat. 1 pt.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed raw ground beef being stored above raw steak on speed rack in WIC during inspection. Observed raw fish being stored above RTE foods in grill prep. Observed raw repackaged turkey burgers being stored above jalapeño poppers in RIF. Observed multiple containers of food being stored in prep units and WIC with no lids or wrappings to protect from contamination.
CDI - PIC reordered storage. Lids and wrappings placed on all food items.
1.5 pts.
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 various TCS foods in prep units holding above 41F during inspection. See temperature chart. All items had been stacked above air curtain.
CDI - All out of temperature food voluntarily discarded.
0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 cheeseburger soup cooling while in a deep container with occasional stirring. Soup was not cooling hastily.
CDI - PIC split into two pans and added ice as an ingredient to hasten cooling.
0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed tuna in ROP thawed while still sealed in packaging during inspection.
CDI - Employee opened all packages.
0 pts.
#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 multiple containers of food being stored on floor during inspection. Ensure all food is stored at least six inches above the ground at all times.
Repeat. 1 pt.
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee phones being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods or service utensils.
Repeat. 1 pt.
Jul 7, 2025 A 95 · 9 violations
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written procedures for Bodily Fluid Clean Up during inspection. CDI - EHS provided.
0.5 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed.
0 pts.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed mechanical dish machine dispensing at 0ppm chlorine during inspection. Facility switched to single use items for customers and three compartment sink for employee utensils. Maintenance contacted during inspection. 72 hour VR required.
1.5 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed broccoli casserole and mac and cheese in steamwell holding below 135F during inspection. See temperature chart. Items had been reheated then placed in steamwell 20 minutes prior. CDI - PIC reheated both items to 165F before placing back in hot holding. Steamwell turned up to support proper hot holding throughout shift.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#36 · Thermometers provided & accurate
Corrected during inspection
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probed thermometer on site during inspection. CDI - PIC acquired during inspection.
0 pts.
#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 various containers of food being stored directly on the floor during inspection. Ensure all food is stored at least six inches above the ground.
0 pts.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados still donning their produce stickers while in pantry prep unit. CDI - PIC removed avocados and washed.
0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed various heavily damaged cutting boards being stored as clean in dish pit area. Repair or replacement necessary.
0.5 pts.
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings being stored above prep units and in conjunction with customer foods on back dry storage shelf during inspection. Ensure employee belongings are stored in proper locations.
Repeat. 1 pt.
Apr 23, 2025 A 96 · 7 violations
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 2 prep units holding items above 41F. PIC voluntarily discarded the necessary items that were in those units that were in there from the day prior and placed new stocked items on ice as a temporary cold holding solution. VERIFICATION REQUIRED*** (1.5 pts)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −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 multiple items that did not have date marks from when they were prepared. -CDI- PIC placed the correct dates on the necessary items
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 cooked chicken marked 4/16. -CDI- PIC voluntarily discarded the expired chicken. (1.5 pts)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed 2 bottles of oil and butter without labels. All items that are no longer in their original packaging must be labeled with the common name of the item. -CDI- PIC placed labels on a metal containers and stored the bottles in the metal container. Due to severity, no points taken.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.11 Maintain equipment in good repair.
Observed badly torn gasket on the middle prep top unit door. -CDI- PIC called technician to have the gasket repaired. (0 pts)
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed large amounts of build up on the hood system filters and food debris build up in most of the gaskets throughout the facility. Increase cleaning frequency. Improvement from last inspection. (0.5 pts)
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed nozzle attached to hose in the can washing sink while under continuous pressure. -CDI- EHS coached on backflow prevention and water was turned off and pressure was released.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee cell phone on prep until cutting board. Designate area for employee possessions. (0.5 pts)
Jan 27, 2025 A 93 · 7 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.
Observed food buildup/residue on multiple utensils and the deli slicer. -CDI- PIC placed there necessary items in the dish pit to be rewashed and sanitized. REPEAT*** (3 pts)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed a large container of gumbo that was at 46F in the WIC what was said to have been cooling since last night. Food item did not meet the correct cooling parameters. -CDI- PIC voluntarily discarded the gumbo. (1.5 pts)
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 a single bottle of bleach without a label. -PIC- Immediately labeled the bottle of bleach. (0 pts)
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 gumbo that was cooling overnight in a large deep plastic container in the WIC. (0.5 pts)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed broken flip top door and damaged handle on the 3 door flip top unit closest to the WIC. Repair or replace the necessary damages. (0 pts)
#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 buildup of food debris/residue on the gaskets of all of the cooling units and pooling water in one of the prep units. Increase cleaning frequency. REPEAT*** (1 pt)
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed multiple ceiling tiles missing throughout the kitchen.
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 large amounts of dust build up in the walls and ceiling throughout the kitchen area. REPEAT*** (1 pt)
Jul 29, 2024 A 90 · 15 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 spoon in hand sink on cook line. CDI spoon placed in dish area.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not functioning at hand sink on line. CDI new batteries placed in dispenser and soap dispenser working.
#12 · Food received at proper temperature −1
Corrected during inspection
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed raw chicken delivered holding above 41F. Delivery person had already left. CDI PIC called delivery person and discarded chicken.
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 .
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer for dish machine testing at 0 ppm. CDI Employee primed and ran dish machine again and dish machine tested at 100 ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with built up residue and debris. CDI can opener placed in dish area for re wash. 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. Observed heavy residue and splash on inside of microwave. Clean with more frequency.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine on the white plastic inside. Increase cleaning frequency.
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple TCS items throughout facility holding above 41F. Dressing with TCS ingredients holding above 41F in left prep unit holding above due to being pulled from RIC and held on counter for extended periods of time. CDI Dressing placed back into RIC of prep unit.
All TCS items in right prep unit holding above 41F ( 50+F) for unkown amount of time. CDI PIC observed circuit breaker was popped. PIC voluntarily discarded all TCS items from prep unit. Temperature returned to hold 41F and below (39F)
All TCS items in WIC holding above 41F (42-44F). Observed ambient air in WIC holding 42-44 F throughout. CDI PIC called repairman and repairman was not able to drop temperature within the 4 hours items have been above 41F. Repairman is still working on WIC, waiting on access to roof. Facility has voluntarily closed the kitchen and will not reopen until the WIC is fully repaired and holding ambient and all TCS items 41F and below. All TCS items in WIC have been voluntarily discarded. Will return tomorrow to check on WIC.
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 hot dogs and corn beef containers in prep units with no date mark. CDI PIC date marked.
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 .
#35 · Approved thawing methods used −1
Repeat violation
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw fish in ROP packaging in WIC sealed in packaging thawing. CDI PIC cut open each package. Repeat
#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 squeeze bottle on line with no label. PIC stated product was oil. Ensure squeeze bottles of oils and clear liquids are marked.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies in back of kitchen.
#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 large container of AuJous stored in direct contact with floor.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer on cook line testing 0 ppm. CDI PIC refilled container which still tested 0 ppm. Called repairman for dispenser and using bleach as sanitizer until repaired.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few metal pans wet stacked in dish drying area. Separate to allow air flow.
#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 inside of RIC and RIF with residue, standing water, debris. Clean with more frequency.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed pooling water under three comp sink. PIC stated that drain sometimes backs up. Drainage was pushed into drain and observed no more overflow or back up. Have repairman look at drain.
#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 shared dumpster.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several ceiling tiles missing throughout kitchen area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust and grease build up throughout walls and ceilings of kitchen. Repeat
May 13, 2024 A 95.5 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed slicer with minor build up. PIC stated slicer was last used yesterday. CDI: Slicer cleaned. Points were not escalated do to improvement. -1.5 Points 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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed chlorine sanitizer bucket over 200ppm. EHS educated PIC on sanitizer concentration levels being too strong sanitizer is no longer a sanitizer and is now a disinfectant. CDI PIC remade sanitizer and tested between 150ppm-200ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#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 EHS observed cooked chx, chick peas, boiled eggs and raw chx tenders in flip top cooler above 41F. PIC states that flip top cooler was shut off by mistake. EHS took temperatures of all foods thirty minutes after cooler was turned back on and all food was below 41F. CDI TCS foods that were above 41F were placed in WIC to cool quickly and placed back in flip top cooler to cold hold. -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used −1
Corrected during inspectionRepeat violation
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna and tilapia in ROP packaging in cooler drawer thawed out. CDI: Product was cut open. Repeat -1 Point
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair.Observed gasket on reach in freezer door, and walk in cooler split. PIC called for replacement during inspection. Observed prep top cooler lid broken and unable to stay open. Bungee cord is being used to hold lid open. PIC states manufacturer no longer makes parts to repair. Points weren't escalated. -0 Points
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several ceiling tiles missing throughout kitchen area. Repeat
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust and grease build up throughout walls and ceilings of kitchen. Repeat. -.5 Points
Jan 25, 2024 A 94.5 · 14 violations
Inspector comments: Observed the following items are asterisked, however have no undercooked proteins: Shrimp and grits, French toast, and French toast in the brunch additions section of the menu. EHS recommends removing asterisks.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not include non-typhoidal salmonella. CDI: EHS emailed PIC a copy of the updated policy in English and Spanish during inspection.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries and melon stored above ready to eat items. CDI: Product was relocated.
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 inspection
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed slicer with food debris behind the blade. PIC stated slicer was last used on Tuesday. CDI: Slicer cleaned.
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 .
#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 no date mark on chili pulled from frozen. CDI: Product date marked with 1/24 when it was pulled.
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 .
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 sliced ham from 1/18, roast beef from 1/18, corned beef from 1/18, mashed potatoes date marked 1/25 when they were cooked 1/24, pimento cheese from 1/17, hot dogs from 1/18, and ribs from 1/18. CDI: Mashed potatoes were correctly date marked. Other items voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for fried egg in the burger toppings add on, or for the ribeye steak offered undercooked. CDI: Items asterisked on menu during inspection.
#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 slaw and mashed potatoes prepped earlier cooling while tightly covered. CDI: PIC uncovered items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna and tilapia in ROP packaging in cooler drawer thawed out. CDI: Product was cut open.
#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 squeeze bottle on line with no label. PIC stated product was oil. Ensure squeeze bottles of oils and clear liquids are marked.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach and dead cockroach in kitchen area. CDI: Insects removed. EHS recommends increasing pest control frequency.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler for use with stickers remaining. CDI: Avocados washed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.Observed gasket on reach in freezer door, and walk in cooler split. PIC called for replacement during inspection. Observed prep top cooler lid broken and unable to stay open. Bungee cord is being used to hold lid open. Observed reach in cooler door on same unit damaged on the front at the handle.
#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 interiors of coolers and shelving throughout facility with build up. Ensure more frequent cleaning.
#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 several ceiling tiles missing throughout kitchen area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust and grease build up throughout walls and ceilings of kitchen.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Observed 3.78 FC of light at the prep table where slicer is. Replace light bulbs to meet required foot candles.
Sep 20, 2023 A 97.5 · 5 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with lid and straw being stored on counter of prep cooler. CDI: Employee relocated drink to designated area.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a box of whole tomatoes with mold growth on several tomatoes. CDI: PIC discarded moldy tomatoes.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: 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 . Observed a container of chili being held in hot holding unit at 122F. CDI: Employee reheated chili to 172F before returning to hot hold unit.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: 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 . Observed several items being held in prep cooler above 41F. See temp chart. Employee noticed the breaker for prep unit had tripped and turned unit back on. All items had been at proper temperature approximately an hour prior to inspection. CDI: PIC moved all TCS items to WIC to rapidly cool.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a styrofoam container of fish being stored on kitchen floor and a container of raw chicken being stored on floor in WIC. CDI: Employee placed fish on prep counter and container of chicken on shelf in WIC. REPEAT
May 31, 2023 A 94.5 · 9 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands before returning to cook line to handle food. CDI: PIC instructed employee on proper hand washing procedures and instructed employee to rewash their hands.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of blue cheese dressing in prep flip top cooler missing date mark. CDI: PIC date marked item as he stated it was prepared yesterday. REPEAT. Points not escalated due to improvement in date marking since last inspection.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Corrected during inspectionRepeat violation
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu with missing asterisk next to Seared Ahi Tuna and Salmon, which according to PIC is offered undercooked. CDI: PIC placed an asterisk next to Ahi Tuna on all menu’s during inspection. REPEAT
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed a large deep plastic container of au jus cooling in WIC not change in temp after 44 minutes and an uncovered container of raw chicken cooling in prep RI unit which was cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC added ice as an ingredient to au jus which brought au jus to 40F and moved chicken to a 2 inch metal hotel pan and placed in WIC to rapidly cool to 41F or below.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp being thawed in a strainer in prep sink under running water which measured 72F. EHS educated PIC if food items are thawed under running water food must be submerged in water and water must be able to flow over side of container and water temperature must be below 70F. CDI: Shrimp was moved to WIC to thaw under refrigeration.
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed tuna in reduced oxygen packaging in grill drawer. CDI: PIC cut open packaging.
#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 a container of mahi being stored directly on floor in WIC. CDI: PIC moved to prep sink in kitchen to be prepared.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half in container in prep flip top cooler with a sticker still intact on skin. Wash fruits and vegetables prior to use.
#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 food residue and debris build up on inside and outside of RIF and inside of prep coolers on cook line. Clean as needed. REPEAT
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sunglasses, speaker and power cords being stored on dry storage shelf next to spices and over prep counter. CDI: PIC removed items.
Jan 19, 2023 A 92.5 · details not yet loaded
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Nov 7, 2022 A 92.5 · details not yet loaded
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Jul 11, 2022 A 95.5 · details not yet loaded
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Mar 28, 2022 A 95 · details not yet loaded
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Dec 10, 2021 B 88.5 · details not yet loaded
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Sep 7, 2021 A 92 · details not yet loaded
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Jun 1, 2021 A 97 · details not yet loaded
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Jan 15, 2021 A 96 · details not yet loaded
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Jul 22, 2020 A 94 · details not yet loaded
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Nov 19, 2019 A 96.5 · details not yet loaded
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Aug 28, 2019 A 94 · details not yet loaded
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Jun 25, 2019 A 93.5 · details not yet loaded
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Mar 14, 2019 A 93.5 · details not yet loaded
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Dec 7, 2018 A 93 · details not yet loaded
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Sep 7, 2018 A 93 · details not yet loaded
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Jun 8, 2018 A 94 · details not yet loaded
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Mar 8, 2018 A 90.5 · details not yet loaded
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Dec 20, 2017 A 94 · details not yet loaded
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Sep 12, 2017 A 95.5 · details not yet loaded
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May 31, 2017 A 95 · details not yet loaded
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Feb 24, 2017 A 97.5 · details not yet loaded
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Nov 3, 2016 A 97 · details not yet loaded
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Jul 21, 2016 A 97.5 · details not yet loaded
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May 14, 2016 A 96.5 · details not yet loaded
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Mar 10, 2016 A 95.5 · details not yet loaded
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Dec 2, 2015 A 96.5 · details not yet loaded
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Aug 4, 2015 A 97.5 · details not yet loaded
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Mar 25, 2015 A 90 · details not yet loaded
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Mar 12, 2015 B 86.5 · details not yet loaded
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Oct 30, 2014 A 94.5 · details not yet loaded
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Jul 7, 2014 A 95.5 · details not yet loaded
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Mar 17, 2014 A 93 · details not yet loaded
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Aug 12, 2013 A 96 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “LODGE, THE” or State ID 2060016564). Inspection type (routine vs. follow-up) is not published in the county's data.