A95.5
RI RA IRISH PUB & RESTAURANT
208 N TRYON ST, Charlotte, NC 28202
Restaurant · NC permit/State ID 2060016705
Latest gradeA (95.5)
Last inspectedOct 16, 2026
Inspections on record42
On record sinceAug 8, 2013
Score history
May 13, 2014Higher is betterOct 16, 2026
Inspections & violations
Oct 16, 2026 A 95.5 · 9 violations
Inspector comments: Facility uses zip ties to secure bags filled with hot food. The bagged food is then cooled using an ice bath. Per NCDHHS and Food Code guidelines around reduced oxygen packaging, EHS advised PIC that the zip ties must be removed after cooling. Food shall be stored in an open bag with a lid for protection in the coolers. Zip ties will be placed on the cold food (less than 41F) immediately prior to reheating; food will be reheated in the kettle within 2 hours; and then immediately opened for service.
During inspection, tall single door reach in cooler reached ambient air temperature above 41F. Items in cooler still at 41F when initially inspected, and later in the inspection went up to 45F in some areas. EHS advised PIC to relocate items to a different cooler for cooling and then cold holding. PIC will monitor cooler and have a technician come out to ensure defrost cycle is not too long and is occurring at correct time.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed goat cheese in prep top from 10/6. CDI: Product voluntarily discarded. Observed no date mark on fully cooked eggs stored in prep top. CDI: Eggs date marked with when package was opened on Wednesday 10/14. EHS discussed long term compliance interventions such as assigning 1-2 staff to inspect all units daily for any items held past 7 days. REPEAT VIOLATION
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 −0.5
Follow-up verification required
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure for items that do not include burgers on all day and brunch menus. Ensure adequate disclosure is added to menus to cover any items served raw or undercooked. PIC indicated they are about 3 weeks out from a menu change. EHS advised PIC to email EHS new menu prior to printing to double check consumer advisory. PIC will fix current menus. VERIFICATION REQUIRED within 10 days on or before 10/26 to confirm menus are corrected.
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead cockroaches in basement near door and in the walk in cooler that is currently down.
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers stored in salad prep top ready for use. CDI: Avocados removed and properly washed and stickers removed.
#43 · In-use utensils: properly stored
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 2oz portion cup in powdered sugar. CDI: Cup removed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers and reach in freezers. Observed duct tape being used to hold top part of salad prep cooler together. Observed touch up paint needed in areas of shelving for dry storage and in areas of walls where high traffic and volume occur within the basement. Observed larger walk in cooler at bottom of stairs not functioning. Cooler is not in use and no capacity issues were noted during inspection .Facility has an additional walk in cooler as well as a beer walk in cooler on site. Beer walk in cooler is being used for non-TCS items such as breads. PIC indicated that walk in cooler unit is planned to be fixed after the first of the year due to it being a large capital expense. EHS advised that if there is any additional reduction in cooler space and storage, this may warrant a limited menu and/or closure.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. CDI: Cutting board voluntarily discarded.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed build up on interior and exterior of dish machine where the doors open and close. EHS advised there is some lime build up as well. Ensure more regular detail cleaning of the machine.
#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 several non-food contact surfaces of equipment including shelves, back and cord of monitors used to display orders, reach in cooler door of sandwich unit, gaskets, and other harder to reach areas with dust, food debris, and or 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 low grout near sandwich prep unit around approximately 15 tiles. Have area re-grouted to prevent food build up and broken tiles.
May 8, 2026 A 96.5 · 4 violations
Inspector comments: NOTE: Facility had a large delivery prior to EHS coming in. Walk in cooler was opened and food was taken out. Foods temps were elevated. However, began cooling down during inspection. EHS temped walk in cooler. Walk in cooler temp was 39F.
#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 potato mix dated 4/30. Observed ranch made in house dated 4/30. CDI- 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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items in service window held on TPHC. CDI- TPHC procedures prepared.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time stamp for items held on TPHC. CDI- Items were not in temp and were replaced. Time stamp placed in new items.
#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 sausage and corned beef covered while cooling. Items also had a rate of 0. CDI- Items unwrapped and taken to the walk in cooler for cooling.
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 .
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employees without a head covering.
Jan 2, 2026 A 95 · 7 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw fish in low reach in unit. Raw chicken must be stored below other raw meat/ seafood items. CDI- Chicekn removed and relocated away from the fish. Observed raw sausage stored with bacon back unpackaged in the same container. CDI- sausage and bacon back separated. Keep grounds meats separate from regular cut meats.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 savory sour cream, ranch, tarter sauce and blue cheese in small cold well holding above 41F. Facility has had issues with the unit in the past. Unit thermometer was reading at 37F. All food was above 50F. PIC stated that the unit is too expensive to service again. Facility will discontinue use of small cold well. EHS has determined that based on capacity and number of cold holding units facility can discontinue use of the unit. Facility has enough tall reach ins, prep tops and low reach in units to properly functions without the use of the cold well. Observed buttermilk at fryers in ice holding above 41F. When using ice ensure that the ice surrounds the entirety of the container to promote cool air flow on all sides. This aids in maintaining proper food temperatures. CDI- All items removed and placed in the cooler to cool. Observed opened bagged lettuce holding above 41F in tall reach in. Discarded. Observed tomatoes and goat cheese in prep top holding above 41F. CDI- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 eggs, blue cheese and lettuce without dated. CDI- Items dated. Observed quinoa 12/22, goat cheese 12/22, pickled onions 12/23. CDI- All 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 .
#35 · Approved thawing methods used −0.5
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 salmon thawed in sealed vacuum packs. Cut out salmon while thawing.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed handles of prep top broken off. Get fixed.
#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 bin housing lids and knives in need of cleaning.
#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. Observed low grout. EHS spoke with manager. Manager stated that they are closing on Monday to get the floors re-done. Grout will be refilled and tiles replaced. 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 floors in need of cleaning on expo line and at dish pit area. Low grout areas are collecting food. REPEAT
Jul 9, 2025 A 92 · 10 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by trash can and A/C unit. CDI- Trash removed to allow access.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented cans in dry storage area. CDI- Removed.
#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 slicer soiled and plates with old food debris. This is the 7th consecutive time facility has been out on cleaning of dishes. EHS has already implemented a risk control plan and intent to suspend during the previous inspections. ITS issued.
FAILURE TO GAIN COMPLIANCE IN THE FUTURE WILL RESULT IN AN IMMEDIATE SUSPENSION.
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
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top 1 lettuce, salad, wings. CDI- Items taken to the walk in and cooled to 41F. Observed blue cheese and sour cream holding above 41F. CDI- Discarded. Observed milk and blue cheese in tall reach in. CDI- Discarded. Tall reach in was holding at 50F. Get tall reach in unit fixed. VERIFICATION REQUIRED WITHIN 3 DAYS.
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 .
#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 packaged fish thawing in fridge unopened. CDI- opened.
#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 seasoning and bottles without labels.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and dead roaches in basement.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed metal on wall at walk in cooler pulling away from the wall.
#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 flour bin lid, bin housing cups and utensils. Get cleaned.
#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. Observed low grout and cracked tiles on front line and at dish.
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 floors in need of cleaning and standing water in tiles.
Apr 8, 2025 A 94.5 · 7 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed salad stored under unwashed produce in the walk in cooler. CDI- Salad removed.
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. Observed slicer soiled with old food debris. CDI- Slicer broken down and cleaned. Observed can opener heavily soiled. CDI- Can opener taken to be washed. This is the 6th consecutive time facility has been out on violation. RCP was implemented previously. An ITS will be issued to gain compliance.
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach dip in low reach in holding above 41F. Observed savory sour cream and blue cheese holding above 41F. CDI- Spinach dip discarded. Items taken to be cooled. Items cooled to 41F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on tomatoes. CDI- Dated.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 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 hummus labeled 3/30. CDI- Discarded. Observed no date on tomatoes. CDI- Nothing.
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
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches in basement area.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily stained and with deep groves.
4-501.11 Maintain equipment in good repair. Observed Metal baseboard pulling away from the wall under the walk in cooler.
#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. Observed low grout and missing tiles at front line.
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 vent over prep table in need of cleaning.
Jan 9, 2025 A 94 · 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 slicer for meats soiled with old food debris. Observed dicer stored clean while soiled with old food debris. CDI- Slicers broken down and taken to be cleaned. This is the fifth consecutive time facility has been out on this violation. Facility will be required to complete a risk control plan. Facility must submit logs
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potaotes holding below 135F in the hot well. CDI- Potatoes reheated. Pts not escalated based on severity.
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 sour cream cooling at a rate of 0. CDI- Sour cream moved to freezer and cooled to 41F.
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 .
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored on the floor in the basement area. CDI- Cups removed from floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Repair or replace.
4-501.11 Maintain equipment in good repair. Observed metal baseboard below walk in cooler pulling away from the wall.
#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 speed racks in need of cleaning.
#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. Observed low grout in the kitchen area near grill. Observed missing tiles at stove.
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 standing water where missing tiles were.
Dec 16, 2024 B 85.5 · 14 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed manager without managerial control of the kitchen. Several violations were found and corrected by EHS during inspection. PIC did not know when items were made, when they were prepared or if employees had been checking temps. Violations for date marking, cold holding and hot holding were found.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#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 stored on the prep table. CDI- Removed.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw haddock stored over sausage in the low reach in cooler. CDI- Raw haddock removed. Observed raw broken eggs stored over sauces in the walk in cooler. Eggs were going to discard. CDI- Eggs removed.
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. Observed can opener stored clean, soiled with old food residue. Observed stacks of containers soiled with food debris. Observed pans stored in areas soiled with old food and debris.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gracy and potaotes holding below 135F in the hot well. CDI- Gravy discarded. Potaotes reheated to 165F.
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 −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, saur cream and ranch holding above 41F in the cold well. CDI- All items discarded. Observed pasta, cheese and deli meats holding above 41F in the walk in cooler. CDI- Cooler cooled down and foods cooled. Walk in cooler was slightly elevated AT 42F. Cooler turned down and temp was 41F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tatziki, tomato sauce and hot brine pickled onions without a date. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer without a label. CDI- Labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaners stored with single service items. CDI- Removed.
#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 containers of spices and bread crumbs without a label. CDI- Labeled.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the kitchen area. Observed roach in the basement dry storage area.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on cutting board.
#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 tall reach in, low reach ins cold wells throughout kitchen in need of cleaning.
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed leak from ceiling in the basement area. Get leak fixed.
#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. Observed low grout and missing tiles in kitchen area. Observed ceiling tiles missing.
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 floor tiles in need of cleaning. Obsevred splatter on ceiling tiles.
Oct 30, 2024 A 91.5 · 10 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P PIC contact goat cheese crumbles with bare hands. CDI- PIC voluntarily discarded goat cheese crumbles.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violation
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on flip door and on inside plastic. Clean per manufacturers instruction. REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of can opener with black buildup. CDI- PIC placed can opener in 3 comp sink to be w/r/s.
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 beer cheese hot holding in steam well below 135F, see temperature chart. Beer cheese had been in steam well for less than an hour according to PIC. CDI- PIC had employee put beer cheese on stove to reheat to 165F or above. Beer cheese reached 178F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk in cooler above 41F, see temperature chart. Ambient temperature of WIC was 40F. PIC was unsure why temperature of TCS foods was above 41F. CDI- After 30 minutes, temperatures of TCS foods dropped, see temperature chart.
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 .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menus with consumer advisory. Consumer advisory did not include “Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.”, only the reminder. PIC stated he will remove consumer advisory due to burgers no longer being cooked to order, only cooked 155F and above. EHS will follow up within 10 days.
#37 · Food properly labeled: original container −1
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary containers of seasonings and oils with no labels. Label secondary containers. REPEAT
#40 · Personal cleanliness −0.5
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering. CDI- PIC had employee put on had covering.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed salad cooler prep top lid damaged and taped together. Observed split gasket on lowboy cooler next to steam well. Repair. REPEAT
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets with food debris and black buildup. Observed bottom of reach in coolers in need of cleaning. Clean. REPEAT -points not escalated due to improvement-
#55 · Physical facilities installed, maintained & clean −1
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.Observed food splatter on ceiling tiles above cook line. Clean.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles throughout kitchen cracked and some missing tiles. Observed low grout throughout kitchen Repair REPEAT
May 21, 2024 A 90 · details not yet loaded
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May 15, 2024 B 86.5 · details not yet loaded
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Nov 14, 2023 A 91 · details not yet loaded
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Nov 9, 2023 B 85.5 · details not yet loaded
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Jul 14, 2023 A 90 · details not yet loaded
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Apr 18, 2023 A 95 · details not yet loaded
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Mar 9, 2023 A 96 · details not yet loaded
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Aug 24, 2022 A 95 · details not yet loaded
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Jun 9, 2022 A 94 · details not yet loaded
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Mar 30, 2022 A 95.5 · details not yet loaded
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Nov 17, 2021 A 93 · details not yet loaded
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Sep 8, 2021 A 92.5 · details not yet loaded
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Feb 17, 2020 A 94.5 · details not yet loaded
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Aug 15, 2019 A 95 · details not yet loaded
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May 10, 2019 A 95.5 · details not yet loaded
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Feb 13, 2019 A 95 · details not yet loaded
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Dec 17, 2018 A 94.5 · details not yet loaded
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Sep 28, 2018 A 95 · details not yet loaded
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Mar 28, 2018 A 95 · details not yet loaded
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Nov 27, 2017 A 94 · details not yet loaded
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Sep 12, 2017 A 95 · details not yet loaded
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Jun 14, 2017 A 96 · details not yet loaded
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Feb 28, 2017 A 96.5 · details not yet loaded
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Sep 27, 2016 A 95.5 · details not yet loaded
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May 13, 2016 A 93 · details not yet loaded
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Mar 10, 2016 A 90 · details not yet loaded
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Dec 30, 2015 A 96 · details not yet loaded
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Dec 2, 2015 B 85.5 · details not yet loaded
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Aug 5, 2015 A 93.5 · details not yet loaded
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Jan 20, 2015 A 95 · details not yet loaded
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Oct 28, 2014 A 95.5 · details not yet loaded
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May 13, 2014 A 96 · details not yet loaded
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Oct 25, 2013 A 96 · details not yet loaded
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Aug 8, 2013 A 96.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “RI RA IRISH PUB & RESTAURANT” or State ID 2060016705). Inspection type (routine vs. follow-up) is not published in the county's data.