A96.5

LE KEBAB GRILL

350 E MCCULLOUGH DR, Charlotte, NC 28262

Restaurant · NC permit/State ID 2060017280

Latest gradeA (96.5)

Last inspectedAug 26, 2026

Inspections on record42

On record sinceAug 1, 2013

Score history

Feb 7, 2014Higher is betterAug 26, 2026

Inspections & violations

Aug 26, 2026 A 96.5 · 5 violations

Inspector comments: Observed PIC Salem Nabeel M. Alnatsheh to be newly ServSafe Food Protection Manager certified as of the morning of re-inspection. Database had not updated, EHS was provided paperwork indicating PIC had passed and database would be updated within 24-48 hours of exam completion.

#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 FOH ice chute for soda dispensing to have visible black buildup on food contact surface of chute. CDI - PIC facilitated cleaning of chute. -0-

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

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 1 large, deep, lidded plastic container of lentil soup in WIC, made day prior (8/30) at 52F, missing the appropriate 6 hour cooling window. CDI - PIC voluntarily discarded lentil soup. REPEAT -3-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed metal container of in-use utensils in water at 134F with food accumulation on grill top. CDI - PIC replaced with clean water and ensured temperature of 135F. -0-

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed many containers in dish pit stacked as clean, wet stacked. -0-

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

Corrected during inspection

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. 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 to be in disrepair and not easily cleanable. REPEAT -0.5-

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Aug 21, 2026 B 86 · 20 violations

Inspector comments: Facility may request a re-grade by calling REHS Ericka Jolley (704)840-8684. REHS Ericka Jolley will return within 72 hrs for verifications.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Repeat violationFollow-up verification required

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unable to answer EHS questioning throughout inspection and there are multiple priority and priority foundation violations were observed during the inspection. EHS had to advise PIC on corrections consistently throughout. REPEAT -1- 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.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler wash hands, turn faucet off with bare hands, touch paper towel dispenser with bare hands, then dry hands. CDI - PIC educated food handler on handwashing practices and food handler re-washed appropriately. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler take soiled pan for raw chicken from grill lowboy and take to dish pit, with gloves on, then go to enter WIC with same soiled gloves. CDI - EHS intervened and instructed food handler to remove gloves and wash hands between changing tasks. -2-

#11 · Food obtained from approved source −1

3-201.11(A) Use food from approved sources only.-P Observed, out of original packaging, spinach pastries and kibbeh stored in standing RIF and WIF. PIC presented receipt with the name "Halal Kitchen Ink". Upon further investigation EHS found that these items were bought from a local food truck, a retail food establishment, not a wholesale food supplier. Foods shall be obtained from sources that comply with LAW. CDI-The PIC voluntarily discarded all unapproved food items. Ensure all food is purchased from commercially produced sources going forward. -1-

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 1 pan of raw cauliflower in 2 door RIC with visible mold. Also observed 1 bag of frozen bread with visible mold in standing RIF. CDI - PIC voluntarily discarded affected items. -0-

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

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 WIF storing, out of original packaging, raw chicken above raw lamb. Also observed ground meat stored above fully cooked chicken in RIF. CDI - PIC restored storage order and EHS provided storage order signage. REPEAT -3-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed tongs used for food handling hanging on grill handle while food handler was cooking it was observed that the tongs would frequently come in contact with food handlers clothing and bare skin. CDI - Tongs were removed and taken to dish pit to be w/r/s. -0- 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee washing dishes and sanitizing dishes under the appropriate 10 second contact time for chlorine sanitizer. CDI - EHS instructed employee on appropriate contact time and re-sanitize dishes. -0-

#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 stuffed grape leaves and cooked chicken thighs prepared yesterday in WIC above 41F. CDI - PIC voluntarily discarded items. -1.5-

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top with ambient temperature of 54F cold holding some TCS items including baby tomato halves, lettuce, hummus, and fresh garlic/oil paste above 41F. Also observed many stuffed grape leaves in both WIC and flip top holding above 41F. PIC voluntarily discarded all affected stuffed grape leaves. 72 HR VR REQUIRED, EHS will return to ensure cooler is cold holding TCS items below 41F.

#23 · Proper date marking & disposition −1.5

Follow-up verification required

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). Observed an inconsistent date marking system throughout facility. Many items including cut tomato slices, garlic/oil paste, stuffed grape leaves, and grape leaves, were not date marked, yet PIC verified items that were held more than 24 hrs. 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed stuffed grape leaves being held in cooler with date mark 8/21. Upon further questioning, grape leaves were indicated to be taken out of can and made day prior to inspection. CDI - EHS educated PIC on date marking by using the oldest TCS item date when preparing and datemarking food. PIC voluntarily discarded item due to being out of temperature. 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 tomato slices date marked 8/13 and grape leaves date marked 8/14, both exceeding the 7 day t/t window. CDI - PIC voluntarily discarded items. 72 HR VR & 10 DAY VR REQUIRED. EHS will return to ensure consistent date marking is established and followed at all times. -1.5-

#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 chicken cooling in WIC densely packed, wrapped, lidded and stacked between other lidded food items rendering inadequate air flow to cool properly. CDI - PIC voluntarily discarded item. -0.5-

#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 1 pan of ROP tilapia in grill lowboy in original ROP. Per labeling on packaging, fish must be vented or removed from packaging prior to thawing. CDI - PIC cut slits in packaging. -0-

#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 many shakers, squeeze bottles and various containers of with no labels to identify contents. -0-

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 bags of kibbeh being held in grocery store shopping bags, not food safe. -0-

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

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees cloth drying dishes. -0-

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an Emeril Lagrasse oven, Ninja blender, and Hakka Brothers food processor which were deemed non ANSI or NSF certified in facility. Remove all non-approved pieces of equipment, only commercial approved equipment allowed in facility. -0.5-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed WIC shelving with hefty amount of build up and residue. Increase cleaning frequency. REPEAT -0.5-

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

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom waste bin with no cover. -0-

#55 · Physical facilities installed, maintained & clean

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

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. 4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed 1 missing vent hood. Upon questioning PIC indicated there was an excessive accumulation of smoke and they removed the hood to allow more airflow. Also observed grease accumulation along the lip of the hood system that is directly above grills, allowing for a source of contamination of food, equipment, and utensils. -0-

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Jun 3, 2026 A 96 · 9 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with food handler certification. PIC notified that only the manager certification counts toward compliance. -1- REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in women’s restroom. Post handwashing sign. -0-

#15 · Food separated & protected −1.5

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 par cooked lamb stored directly above raw shrimp. CDI - Storage corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped seasonings and cooked pita chips under prep table where raw food prep taking place. CDI - PIC covered. -1.5- 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee used gloves soiled with raw chicken debris pull aluminum foil for wrapping foods going into WI cooler and drip on clean FCSs. CDI - PIC cleaned dishes and educated food employee when to wash hands.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on blade of band saw used to cut raw meat and several metal pans stored as clean. CDI - PIC instructed cleaning. -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 .

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooked shawarma at 138F placed in WI freezer to cool as rest of spit continued cooking. Product placed in WI freezer to cool until all parts have been shaved. Then, product reheated to FC temperature. This requires an approval for noncontinuous cooking. VR no later than 06/06/2026 to ensure products fully cooked without interruption or facility seeks approval for noncontinuous cooking. -0-

#35 · Approved thawing methods used

Follow-up verification required

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 Observed raw beef thawing in prep sink at room temperature. CDI - PIC placed under running water at 75F. Then, product placed in WI cooler to thaw. -0-

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep unit at cook line with standing water in bottom, rust buildup on shelving in WI cooler and cracked plastic containers for food. Observed cracks in ramp leading into WI cooler. Repair or replace. -0-

#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 buildup on shelving throughout facility. Clean often enough to prevent buildup. -0-

#55 · Physical facilities installed, maintained & clean

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Feb 18, 2026 A 95.5 · 7 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food manager certification. PIC stated an employee had it but they left for the day. Ensure managers who have control of the kitchen are certified as food protection manager. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 pitcher being filled at handsink. CDI pitcher moved and reeducated to refill containers at other sinks.

#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 beige chicken and grilled chicken in hot cabinet holding below 135F. CDI items moved to oven to reheat. 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

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus, lettuce, tomatoes, leaf lettuce, garlic sauce, baba ghanouj, and chick peas in the prep top closet to the grill was holding above 41F but all items in the reach in portion is holding below 40F. Items moved to cook or discard and TCS items moved to second prep top. Observed garlic sauce and garlic mayo stored in unit stated not for potentially hazardous food and holding at 45F. CDI items discarded and only ketchups and lemons held in the unit up front. Verification required. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia that was in ROP environment and not removed from package when refrigerated as stated on package. CDI items removed from bag

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees making cheese wraps and not wearing hair restraints.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic stand up toaster oven/air fryer that says for household use only. Repeat.

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Sep 4, 2025 A 95 · 8 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty and no one on site with ANSI accredited food manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up at chute area.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic sauce, cucumber salad, baba ghanouj, chick peas, feta chunks, garlic mayo mixture, and hummus in the prep top above 41F. PIC refreshed all items with new product that were at 41F and below. 30 minutes after those items increased in temperature. CDI items pulled and PIC will use a temporary ice bath for the front of the prep top and call service provider. Inside reach in portion in 40F and below. Will follow up to check on refrigeration. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of chicken quarters and cooked veggies in covered and stacked containers cooling. CDI PIC unstacked and uncovered containers to facilitate cooling. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers on dry rack. Repeat.

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

Repeat violation

#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 food stored with food for facility in hot cabinet. CDI items moved to the bottom. Observed employee drinks stored on prep surfaces and equipment. CDI items relocated.

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Apr 4, 2025 A 94 · 9 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed dish washer handling dirty plates, then clean plates without washing hands. CDI- education was performed with employee. Employee properly washed hands.

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

Corrected during inspection

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed pots that were rinsed and wiped with a cloth without being sanitized during cleaning process. CDI- instructions and education was given to dish washer by PIC. Pots were properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed pots that were rinsed and wiped with a cloth without being sanitized during cleaning process. CDI- instructions and education was given to dish washer by PIC. Pots were properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#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 container of roasted chicken and land shank that was stored in HH unit below 135 F. CDI- items were reheated to 165 F. 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 a container of frozen cooked chicken that was not dated with prep dates, frozen dates, and/ thawing dates. CDI- instructions and education were given to PIC. Items were properly labeled with correct dates. -zero- 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 .

#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 tossed salad in walk-on cooler that was covered in individual containers tightly covered to cool in walk-in cooler. CDI- containers were uncovered and allowed to cool. 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

Corrected during inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist while preparing food. CDI- watch was removed. -zero-

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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed large bowl filled with wiping cloths stored in water without sanitizer. CDI- solution was mixed to place cloths in.

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washer dry pot that was “cleaned” with a cloth at dish area. CDI- education was performed with dish washer. Pot was properly cleaned and dried. -zero-

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed air fryer oven used in facility that is marked for “household use only”. Remove unit from facility. -zero-

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Nov 14, 2024 A 96.5 · 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 hand wash sink use to fill bucket and containers at both hand sinks. CDI- education was done with employees.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of beef store on floor of walk-in freezer. CDI- container was placed on the shelf.

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop where the handle was stored in cooked rice. CDI- scoop was removed and placed in container next to rice container.

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

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 cups stored in dining room without protection. CDI- single-service cups were stored in back of counter for protection.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic refrigerator near front counter with garlic sauce inside. Spoke to PIC to not use refrigerator and remove it from facility.

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Sep 11, 2024 A 93.5 · 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 employee rinse out a cloth in hand sink in kitchen area. CDI- PIC educated employee not to use the hand sink to rinsed out cloth. -zero-

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above washed vegetables and ready-to-eat items in walk-in cooler. CDI- Items were reversed. REPEAT (full points). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed a large skewer with a large amount of sliced chicken packed on it while cooking. PIC stated that shredded pieces will be removed, cooled, then final cook. Observed shredded chicken being removed at a temperature of 154 F. CDI- facility decided to further cook shredded chicken to above 165 F before cooling.

#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 sliced tomatoes, shredded lettuce, and gyro meat that were not dated in prep cooler near stove. Facility showed were the dates were on the plastic wrap on top of the containers from the refrigerator. Dates on products shall be transferred from refrigerator to prep cooler with sticker or some other marking on the container. CDI- items were properly dated. -zero- 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches on cans stored in dry storage area. PIC station that pest control performed a treatment this morning.

#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. Clean floors in corners and under equipment in kitchen area. Clean splash from ceiling above prep station in kitchen area. Repeat (full points). 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. Repair metal plate on walk-in freezer floor.

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Jun 20, 2024 A 96 · 5 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above cheeses and other ready-to-eat items in walk-in cooler. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 sliced lettuce, chicken breast, and sliced tomatoes stored in prep cooler and cooler drawer held above 41 F. CDI- items were denatured and discarded into trash can. REPEAT (half points due to severity). 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 .

#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 cups stored in dining room area that were not protected. CDI- cups were put behind the counter for protection. PIC said that moving forward, they will keep the cups in their sleeves. -zero-

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

4-501.11 Maintain equipment in good repair. Repair glass-door refrigerator at front counter that is not holding temp properly and a broken door.

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

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Nov 20, 2023 A 94 · 9 violations

#8 · Hands clean & properly washed −2

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 wash hands for less than ten seconds, and cut off nozzle with bare hands at hand sink in kitchen area. CDI- education was performed with employee to wash hands for at least 20 seconds and to use the paper towel to cut off facuet. 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 .

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up a cup of water from the hand sink in kitchen area. CDI- education was provided. -zero-

#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 items in cooler drawer underneath grill that were stored above 41 F. PIC stated that items were placed in drawer at 1030 am. The temp of food items were 37 F at 1030 am. CDI- items were placed in walk-in cooler and allowed to chill. 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

3-501.18 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 drakus sauce that was dated 11/11/23 and milk container that was not dated with the date of opening. Both items were stored in walk-in cooler. CDI- items were denatured and discarded. -zero- 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 squeeze bottle of soapy water in the dish area that was not labeled. CDI- container was labeled.

#36 · Thermometers provided & accurate −0.5

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. There was not an air thermometer present in cooler drawers at time of inspection. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Thin Digital thermometer is not working at time of inspection due to malfunctioning battery. VR- facility has up to ten days to provide a thin-proper thermometer in working condition.

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

Corrected during inspection

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed stacks of containers that were stacked wet on shelving near 3-comp sink. CDI- containers were separated and allowed to air dry. REPEAT (full points).

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed spatula and strainer stored on shelving of 3-comp sink that was in bad repair. CDI- items were discarded. -zero-

#55 · Physical facilities installed, maintained & clean

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Sep 8, 2023 A 97.5 · 3 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an open employee drink stored on prep table during food prep near ice machine. CDI- drink was discarded.

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

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine located near entrance to kitchen area. PIC stated that someone will clean it soon.

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet near 3-comp sink. CDI- containers were separated and allowed to air dry.

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Jun 15, 2023 A 97 · 3 violations

#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 lamb and rice holding below 135F in the rice cooker and hot well. CDI- Both reheated to proper temp. 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 −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed metal plate pulling from floor in the walk in freezer/ cooler.

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete exposed in kitchen area. PIC is in the process of fixing floors. Floors need to be smooth and easily cleanable.

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Mar 30, 2023 A 98 · details not yet loaded