A98

SIR EDMOND HALLEY`S

4151 PARK RD, SUITE A, Charlotte, NC 28209

Restaurant · NC permit/State ID 2060016892

Latest gradeA (98)

Last inspectedOct 14, 2026

Inspections on record39

On record sinceAug 27, 2013

Score history

Aug 27, 2013Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 98 · 3 violations

#10 · Handwashing sinks supplied & accessible

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed kitchen hand sink being used as dump sink. CDI- EHS provided education to staff. -0-

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pest and gnats in kitchen during inspection. **REPEAT** -1-

#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. EHS observed grout between floor tiles low in some areas in the kitchen. EHS obsevred a few broken floor tiles, specifically under the dish machine that are holding water. Repair. **REPEAT** -1- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas in the kitchen with visible buildup on the walls and floors. Under the dish machine is in need of more frequent cleaning. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed floor plate in walk in cooler is coming up. Repair. -0-

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Jun 11, 2026 A 98.5 · 4 violations

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. EHS observed calimari thawing in sink under running water at 78F. CDI- PIC relocated item to RIC to continue thawing. -0.5-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pest in kitchen during inspection. -0-

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution at less than 150ppm. CDI- PIC replenish sanitizer water at the correct concentration. -0-

#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. Grout between floor tiles low in some areas in the kitchen. Repair. **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 areas in the kitchen with visible buildup on the walls **REPEAT**

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Feb 25, 2026 A 98 · 4 violations

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Obsevred two containers of dishes stored in clean dish stored with visible debris present on dishes and in the bottom of the containers. EHS advised that if the dishes are not used frequently then they can w/r/s then protect the dishes. CDI- PIC took dishes to be w/r/s. -1.5 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#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 scoop with no handle stored in peas. Use scoops with handles. -0-

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in the walk in cooler. Replace. -0-

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

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. Grout between floor tiles low in some areas in the kitchen. Repair. 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 multiple areas in the kitchen with visible buildup on the walls

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Oct 21, 2025 A 97.5 · 5 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed two containers of french onions bits (prep date: 10/9) and one container of gravy (prep date: 10/13) in the walk in cooler that had been held beyond the allotted 7-days for date marking. CDI- PIC voluntarily discarded the items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with no labels in the dish pit. CDI- PIC labeled the spray bottles. -1-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pest in kitchen during inspection.

#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. Grout between floor tiles low in some areas in the kitchen. Repair. 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 multiple areas in the kitchen with dust build up, especially on walls in dish pit area. Observed ceiling tiles and air intakes in need of cleaning.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee speaker, phones, and watch stored on shelf above the prep unit. Observed employee jackets stored with dry goods. Designate an area for employee belongings.

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Jun 12, 2025 A 97 · 5 violations

#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 sausage gravy not meet cooling parameters after cooling overnight in the WIC. Observed gravy, cooked yesterday using pork sausage, at 57F today. Observed gravy in large, deep container, covered with lid. PIC stated employees typically cool gravy in WIC, uncovered, with frequent stirring at least every 30 minutes. -CDI- PIC voluntarily discarded the gravy. 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

Corrected during inspection

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 pico and egg rolls held past their 7-day maximum timeframe, with a prep date of 6/5. -CDI- PIC voluntarily discarded the 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed sausage gravy not meet cooling parameters after cooling overnight in the WIC. Observed gravy, cooked yesterday using pork sausage, at 57F today. Observed gravy in large, deep container, covered with lid. PIC stated employees typically cool gravy in WIC, uncovered, with frequent stirring at least every 30 minutes, yet this may not have occurred with the gravy yesterday. -CDI- PIC voluntarily discarded the gravy. 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 .

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. -Observed backflow from the only handsink in kitchen. Observed the handsink indirectly plumbed, combined with the plumbing system of the drink/ice machine. Observed backflow rising from the gap between the handsink pipe and the ice machine pipes, spilling onto the floor when the handsink water is turned on. -Facility is unable to use only handsink in kitchen. Facility voluntarily closed until handsink plumbing is repaired. PIC called plumber and stated repair is scheduled for today in a couple hours. Because facility voluntarily closed, PIC may re-open facility when plumbing system is repaired and handsink is operable. PIC must contact EHS when plumbing is repaired and send video of functioning plumbing system prior to re-opening. EHS will follow-up with onsite visit for verification.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee speaker stored on shelf above the prep unit.

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Jan 7, 2025 A 97 · 7 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cucumbers in WIC with growth accumulating on the outside. CDI- PIC discarded cucumbers.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed four pans with food debris still present after being W/R/S. CDI- PIC placed items in dish area for 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 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS foods in WIC above 41F (see temp chart). WIC was observed with an ambient temperature of 44-45F. Condensation was present throughout the floor of WIC. Facility is permitted to store raw proteins in beer cooler for today only. Facility will be limited to no cooking/cooling of foods or storage of TCS foods until WIC is fixed. PIC contacted refrigeration company for repair. EHS will return next day to verify if repairs have been done. VR within 3 days for compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salmon thawing on a speed rack at room temperature. EHS educated PIC on approved thawing methods. CDI- PIC moved salmon to prep sink and under running water under 70F.

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

6-202.13 Properly locate mechanical insect control devices. Observed bug trap being utilized above the clean dish rack in the prep area. Please relocate bug trap to avoid any contamination.

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed WIC in disrepair. Ambient temperature was observed between 44-45F. CDI- Work order placed.

#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. Area behind fryer and grill area starting to accumulate residue and debris. Increase cleaning frequency to avoid build up.

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Aug 30, 2024 A 99.5 · 1 violation

Inspector comments: Per conversation with PIC, establishment is no longer acting as the commissary or shared kitchen to any permitted Mobile Food Unit.

#41 · Wiping cloths: properly used & stored −0.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet, in use wiping cloth stored on prep table service. Observed wiping cloths stored in two (2) buckets at QAC sanitizer concentrations of approximately 100 ppm. Place in use wiping cloths in properly concentrated sanitizer (200 ppm to 400 ppm for QAC)

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May 10, 2024 A 97.5 · 6 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 PIC briefly rinse thermometer in kitchen handsink after calibrations. CDI - EHS and PIC discussed handsink usage.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) unopened packaged pork loin in metal bin in fryer side RIC, thawing under refrigeration, stored above RTE chili. CDI - Chef rotated pork loin to sink to properly thaw under running water. EHS provided storage order charts for reach in units and WIC to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(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 three (3) portions of mashed potatoes, date marked for the previous date of service (05/09) in standing 2 door RIC at 50F, 45F, and 44F. All other food items within the unit were at or below 41F, and ambient temperature of the unit was observed at approximately 38F. CDI - PIC voluntarily disposed of improperly cooled food 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bin of repair and maintenance supplies (including industrial glue and goo gone) stored on top of ketchup in dry storage area. CDI - EHS rotated bin to separate area to prevent potential contamination.

#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 aforementioned improperly cooled mashed potatoes. CDI - EHS discussed cooling procedures with PIC; utilize flat trays with wider surface area for thicker foods such as mashed potatoes to better improve their cooling. EHS provided in color cooling charts to PIC. 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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go bowls, to go boxes) stored with exposed food contact surfaces. CDI - PIC inverted articles to prevent potential contamination.

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Nov 29, 2023 A 98.5 · 2 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves to work with fish in prep area. CDI-EHS educated employee on when to wash requirements and employee properly washed hands.

#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 is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed meatloaf date marked 11/20 in reachin. PIC stated this could not be the correct date and that it was prepared on Saturday. Observed marinara from 11/19 in WIC. CDI-PIC voluntarily discarded meatloaf that was labeled incorrectly and the marinara that was held for more than 7 days.

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Sep 22, 2023 A 98 · 3 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Black beans and salsa in sandwich cooler top measured 48F and 49F. Cooked vegetables in bottom of sandwich cooler measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - Cook discarded black beans and salsa. Cooked vegetables moved to walk-in cooler to cool. No increase in severity so kept at half credit. 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 .

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

4-501.11 Maintain equipment in good repair. Torn gaskets present on upright freezer doors. Replace torn gaskets. 0 pts.

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

Repeat violation

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Mar 1, 2023 A 98 · 3 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a reach in cooler with 4 items above 41F. Reach in gasket was not correctly equipped. CDI-PIC voluntarily discarded and will not use unit until it’s fixed For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#49 · Non-food contact surfaces clean −0.5

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few areas in the kitchen with low grout, tile missing near the steps. 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. Ceiling tiles are turning brown and need to be replaced. Walls in the dish machine area have black build-up

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Aug 24, 2022 A 98.5 · 1 violation

#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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed mixed veggies in the reach in cooler that were above 41F. PIC was unsure if product had been out for prep or not. CDI-food was discarded. Observed spinach in the prep unit that was above 41F. CDI-spinach was put in unit before EHS arrival. CDI-spinach was placed in the 2 door reach in to rapidly cool down.

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Jun 6, 2022 A 97.5 · 6 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 without lid sitting on prep unit make line. CDI-Discussed with employee and drink was moved.

#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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ziploc bag of chili and bag of gravy in reach-in unit not date marked. Pan of mashed potatoes were also not date marked. After discussion with PIC, EHS was about to verify that mashed potatoes were made yesterday, and that the ziploc bags of chili and gravy had been taken from larger batch in walk-in unit. Larger batches were appropriately date marked. CDI-Items were dated. REPEAT.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food bins/containers on clean dish shelf which were stacked wet. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some buildup in bottom of tubs holding cleaned utensils.

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

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on walk-in cooler and beet cooler doors.

#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 buildup on and around cooking equipment in kitchen. Observed peeling aluminum covering on side of fryer. Ensure that no food contact surfaces are smooth and easily cleanable. Some buildup observed on reach-in door handles.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile out of place in kitchen - move back into place to prevent contamination of food/utensils from the premises. Minor cleaning needed on FRP paneling/walls in kitchen and dish room.

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Mar 25, 2022 A 98 · details not yet loaded