A98

NANA MORRISON'S SOUL FOOD

2908 OAK LAKE BV, Charlotte, NC 28208

Restaurant · NC permit/State ID 2060016982

Latest gradeA (98)

Last inspectedOct 15, 2026

Inspections on record39

On record sinceAug 12, 2013

Score history

Aug 12, 2013Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 98 · 4 violations

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple bottles and sanitizer buckets without the labels. Label all working containers of toxic materials. Verification not required. (1 pt)

#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 cloths soiled with debris and residue not being stored in a sanitizer solution. -CDI- soiled cloths were placed in a sanitizer solution. (0 pts)

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal containers. Separate to allow proper air drying. REPEAT*** (1 pt)

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

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the hot box units. Replace damaged gaskets. 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 the surface of the wire racks above the 3 comp sink starting to chip. Resurface or replace the chipping wire racks. (0 pts)

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Apr 27, 2026 A 98.5 · 2 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no accessible hand soap at the hand sink on the service line. -CDI- PIC provided hand soap for the hand sink. (1 pt)

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of wet stacked insert containers that were stored as clean. Separate containers to allow proper air drying. (0.5 pts)

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Dec 8, 2025 A 97 · 6 violations

Inspector comments: Correction from last inspection: The dish machine uses CHLORINE SANITIZER***

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

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine unable to reach a concentration of at least 50ppm. Dish machine was primed and still unable to reach correct concentrations. Facility only uses the dish machine for specific pieces of equipment. The dish machine was not actively being used during inspection. 3 day VERIFICATION 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

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed gravy that had been prepared the day prior to inspection at 43F. The gravy has heavy cream as an ingredient rendering it a TCS food product. Employee stated that it had not been removed from the WIC since the day it was prepared. -CDI- PIC voluntarily discarded the gravy. Due to the severity of the violation, points not deducted. Other items appeared to have cooled correctly in the WIC. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 gravy that had been cooling in a deep metal container and not reach the necessary cooling parameters. -CDI- PIC voluntarily discarded the gravy. Facility will be switching to wide shallow pans as a means to cool the gravy moving forward. (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 .

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers that were said to be stored as clean and dried. Separate containers to allow proper air drying. REPEAT*** (1 pt)

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

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired test strips for the chlorine dish machine. 10 day VERIFICATION REQUIRED*** (0.5 pts)

#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 slight accumulation of debris/residue on the doors of the low boy unit as well as the RIC on the cook line. Increase cleaning frequency. (0 pts)

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Jul 15, 2025 A 97.5 · 6 violations

Inspector comments: High temp dish machine was unable to reach at least 160F during the rinse/sanitizing cycle. Facility only uses single use utensils and plates for customers. Facility is allowed to hand wash the pots and pans in the 3 compartment sink. PIC made a call to EcoLab to have the dish machine serviced.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee use bare hands to turn off the water after washing their hands. -CDI- EHS provided education on proper handwashing procedures. (0 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to reach at least 160F during rinse/sanitize cycle. -CDI- PIC made a call to EcoLab to have the dish machine serviced. Facility only uses single service plates and utensils for customers. Facility is allowed to wash pots and pans by hand in the 3 compartment sink. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen pork chops thawing in a prep sink in still water. PIC turned the water on but the water was 84F. Running water must be at least 70F or below when being used as a thawing method. -CDI- PIC placed the frozen pork chops in the WIC to be thawed correctly. (0.5 pts)

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. Service facility for pests. (1 pt)

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked while said to be clean and dry. Separate containers to allow proper air drying. REPEAT*** (1 pt)

#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 board with heavy scoring. Resurface or replace cutting board. (0 pts)

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Mar 5, 2025 A 97 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee using the handwash sink to fill up a bucket of water. CDI - PIC intervened and employee was notified to only se handwash sinks for handwashing.

#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 the table mounted can opener and a large metal insert container with food debris adhered to the food contact surfaces. CDI - Items placed in dishwashing area 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 .

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

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 the facility using TPHC to hold fried chicken at the front counter steam table but no written procedure was on site. PIC stated time was in use and the fried chicken pan was observed labeled. PIC was knowledgeable on the discard time requirement. CDI - EHS and PIC filled out document on site at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap between the back door of the facility and the floor, allowing for potential entry of vermin into the establishment.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of dishes stored on racks and shelves throughout the facility that were wet nested. REPEAT.

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Dec 6, 2024 A 97.5 · 7 violations

#10 · Handwashing sinks supplied & accessible −1

Repeat violation

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth inside of the front kitchen hand sink. CDI - Item was removed. Improvement from previous inspection.

#15 · Food separated & protected −1.5

Repeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above collard greens due to an employee rearranging items. CDI - Item was moved to the correct order. Improvement from previous inspection.

#28 · Toxic substances properly identified stored & used

Repeat violation

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle with the label worn off. CDI - Item was labeled during inspection. Improvement from previous inspection.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go cups stacked high behind the counter, exposing them to potential contamination.

#54 · Garbage & refuse properly disposed; facilities maintained

Repeat violation

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster lid. Dumpster area is shared with the shopping center. Improvement from previous inspection.

#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 low grouting and cracked tiles by the 3-compartment sink and dish machine.

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Aug 9, 2024 A 94.5 · 8 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pot sitting inside of the hand wash sink with water running. CDI - Manager removed the pot.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meatloaf mixture stored above noodles in the walk-in cooler. CDI - Item was moved to the correct order.

#22 · Proper cold holding temperatures −1.5

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the walk-in cooler from 43-48 degrees. Ambient air temperature was 48 degrees. All cooked foods from previous dates were voluntarily discarded. Raw meats and foods prepared today were moved to the walk-in freezer. Maintenance is scheduled to arrive today.

#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 all sanitizer buckets missing their labels. CDI - Manager used a pen to label each bucket.

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

3-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed a lack of cold-holding capacity due to the walk-in cooler being down. Maintenance is scheduled to arrive today.

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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can on the storage rack. CDI - Item was removed to be returned to the supplier. 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 butter pads floating in cold water next to the check-out counter.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster and grease bin doors.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

REPEAT 6-303.11 Provide required lighting intensity. Light intensity in WIC measured at 4 foot candles. Provide at least 10 foot candles of light intensity.

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Feb 26, 2024 A 97.5 · 10 violations

#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 package of raw ground beef stored over open bag of okra in WIF. CDI - PIC rearranged food. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bananas stored over bread and pasta in dry storage area. 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy buildup on veggie peeler. Observed residue on cleaver stored on knife rack. CDI - PIC discarded veggie peeler and rewashed cleaver. 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

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 meatloaf in pan in WIF without date mark. CDI - PIC added date mark. 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 unlabeled bottle of bleach in dish pit. CDI - PIC labeled bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed can of stainless steel polish stored on rack with clean equipment. CDI - PIC moved polish to chemical storage.

#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 slaw prepped today in cold table at front line with portions above 41 F. Observed raw tilapia cooling at an insufficient rate in deep, covered pans in WIC. CDI - PIC was able to stir slaw to reach 41 F in all portions of food. PIC moved tilapia to shallow metal pans and covered fish with ice. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

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 unlabeled bins of flour and sugar. CDI - PIC labeled bins.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed two sanitizer buckets stored on the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on top of prep top. CDI - PIC placed cloth in sanitizer.

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers above 3-comp sink wet stacked. Observed bucket of clean scoops and spoons with sitting water in scoops/spoons. REPEAT.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in female restroom.

#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 phone stored on container of icing. Observed employee drink stored on shelf in WIC above food for customers. CDI - items were removed. 6-303.11 Provide required lighting intensity. Light intensity in WIC measured at 4 foot candles. Provide at least 10 foot candles of light intensity.

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Aug 29, 2023 A 97 · 6 violations

#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 chicken in hot box at 127F. Observed ribs on line at 113F. CDI - Ribs and chicken were reheated. 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 .

#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 chicken in breading station between 41F and 50F. Chicken flip lid was left slightly opened. CDI - Chicken was cooled and lid was closed. REPEAT. *Points not escalated. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer in spray bottle too strong. Sanitizer bleached out test strips. CDI - Sanitizer was diluted.

#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 container of jerk chicken stored on the floor in the WIC. Needs to be stored off the floor. REPEAT.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic pans. Needs to air dry.

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

Repeat violation

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 debris on edges of several single-use to go trays stored on shelving around line. REPEAT.

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Jun 23, 2023 A 98 · 8 violations

#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 all cold TCS salads on serve line above 41F. PIC stated that items were put out 1 hour ago. CDI PIC put items in WIC and cooled down to 39F. 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 Mac n Cheese DM the date mixed and not the date noodles were cooked. CDI EHS educated PIC and date was corrected. 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

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 chicken cooling in WIC in deep containers with lids on. CDI PIC separated and took lids off and put items in freezer. 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 .

#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 drinks and container of food on the floor in the WIC. CDI PIC moved items off floor

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with jewelry on hands and arms.

#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 single service plates stored unprotected and with inside facing upward on top shelf. CDI PIC inverted plates

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hand sink pipe leaking.

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cell phone and drink on prep table and shelf with seasonings.

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Mar 20, 2023 A 98.5 · 2 violations

#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 dishes and utensils sanitizing in quat sanitizer at 0ppm. CDI: quat sanitizer was drained out and new ones were put in reading at 200ppm. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup at the soda machine ice chute. Recommend to clean as often as needed.

#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 working spray bottle of water unlabeled. CDI: spray bottle labeled. -0-

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Dec 28, 2022 A 97 · 1 violation

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 both containers of white rice in the hot box at 116F-123F. Per cook, rice was just placed in there less than 30 mins ago. CDI: rice was reheated to 186F before end of inspection. Observed a container of cooked pork chops sitting out on top of the chicken flip top across the fryers. Per cook, facility had just started doing it to lessen the wait time of cooking pork chops from raw. The cook also stated pork chops were just done cooking and placed there less than an hour ago. CDI: pork chops were dropped and reheated to over 165F and EHS emailed PIC Shawn a copy of the TPHC template. REPEAT VIOLATION -3-

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Aug 11, 2022 A 96.5 · 3 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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed rice and chicken in the WIC that were above 41F. PIC stated that the foods were cooked last night and had been in the WIC all day. CDI-foods were discarded. EHS went over proper cooling methods with PIC and manager

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed rice and chicken in the WIC that were above 41F. PIC stated that foods were cooked last night. Rice was on a sheet pan and was piled high and chicken was holding in a container. CDI-foods were discarded. EHS explained proper cooling methods to PIC and manager. Items on sheet pan should be in a single layer to allow for even rapid cooling, and items in containers should not be packed tightly .

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Jun 13, 2022 A 96.5 · 6 violations

#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 For more information please visit: http://meck.co/FoodSafety Observed no vomit and diarrhea cleanup procedure. CDI: EHS discussed with PIC and provided a copy via email. REPEAT VIOLATION -1-

#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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener stored as clean with food residue. CDI: can opener placed in the 3 comp sink to be w/r/s. -1.5-

#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 spray bottle with no label. CDI: EHS discussed with PIC and labeled bottle. -0-

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

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips. -0.5- VR within 10 days.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets with food residue throughout kitchen. Recommend to clean as often as needed. -0-

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

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 dead light bulb in the hood system. Recommend to replace. REPEAT VIOLATION -0.5-

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Mar 7, 2022 A 98 · details not yet loaded