A96.5

DUNWELLZ CUSTOM KITCHEN AND POUR HOUSE

7110 BRIGHTON PARK DR, Mint Hill, NC 28227

Restaurant · NC permit/State ID 2060017338

Latest gradeA (96.5)

Last inspectedOct 8, 2026

Inspections on record39

On record sinceAug 12, 2013

Score history

Aug 12, 2013Higher is betterOct 8, 2026

Inspections & violations

Oct 8, 2026 A 96.5 · 4 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed deli turkey, pimento cheese, cheese slices, raw white fish, and tomatoes above 41F during the inspection. All foods were brought from the WIC to the CH drawers and make table this morning at 10:45 per PIC. All foods were 45F or below. Foods were moved into WIC to properly cool and pans were flipped. EHS and PIC Ruben discussed cold holding and how it has been a repeat violation. EHS and Ruben discussed using TPHC in the facility, PIC stated he would look at trends in the cold holding of specific items and determine whether TPHC will be the best option for the kitchen on specific items and contact EHS further if he chooses to begin using TPHC. EHS sent Ruben a TPHC sheet. -CDI- Foods moved to WIC to cool Ensure proper cold holding at 41F and below. 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 .

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

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives in between crevice of prep unit and prep surface. Ensure knives and other in use utensils are stored on clean portions of prep tables and equipment. -CDI- PIC moved to be W/R/S.

#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 cardboard be used as shelf liners on shelves in the facility. Ensure any shelf liners/all non-food contact surfaces are smooth and easily cleanable.

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone resting a top a prep surface next to the make line in the kitchen. Ensure that employee possessions are stored in designated areas. -CDI- Phone removed from prep surface.

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May 7, 2026 A 96.5 · 4 violations

#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 almost all foods in the prep top/lowboy unit out of temperature. EHS observed alost all foods above 41F (SEE TEMPERATURE CHART). PIC stated that all foods in the prep top portion of the cold holding equipment came from the WIC and went into the unit at 11:00 AM. EHS and PIC discussed that the facility would use emergency TPHC for the prep top unit until serviced. -CDI- All TCS foods in the prep top were discarded by 3:00 PM. PIC stated that a service tech would be coming to the facility today to repair the cold holding unit. EHS stated that he will return to the facility tomorrow to ensure that the unit is properly repaired. EHS and PIC discussed further about the foods in the lowboy unit, all foods in temperature were moved to refrigeration. All foods out of temperature were discarded -CDI- The lowboy out of temperature TCS foods were all voluntarily discarded. PIC stated that the facility will not use the lowboy for TCS foods until repaired. EHS provided the facility with a TPHC sheet for the emergency TPHC procedures. -3 DAY VERIFICATION REQUIRED- 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 .

#37 · Food properly labeled: original container −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled spice shakers present on the cook line and in the expo area of the facility. Ensure all containers of food are labeled.

#43 · In-use utensils: properly stored

Corrected during inspection

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 handle on the scoop of the flour directly resting a top the flour. Ensure that handles are stored with there handles not in direct contact with food. -CDI- Scoop removed from flour container.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several areas where parts of the floors throughout the facility with chipping and worn leaving them subject to absorption. Ensure that floors are repaired. 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 and walls present throughout the facility with the presence of residue and build up. EHS notes that the facility has recently had the hood cleaned. Ensure that floors walls and ceilings are cleaned and maintained as clean.

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Jan 12, 2026 A 97.5 · 6 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 to sanitizer buckets around the facility with wiping cloths present in them filled with QUAT sanitizer reading at 0PPM. Ensure that sanitizer buckets are maintained at proper sanitizer concentrations. -CDI- PIC had sanitizer buckets replaced with new QUAT sanitizer from the 3-Comp Sink dispenser which was reading at 200-300 PPM. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#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 Chili in steam warmer reading at 132F. After Chili was stirred by PIC chili temperature went up to 141F. Ensure that active stirring occurs before foods fall below 135F. -CDI- PIC reheated chili to 165F before placing back onto Hot holding. 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 .

#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 several squirt bottles throughout the cook line of the kitchen with no labeling, very worn labeling, or labeling that is no longer readable. Ensure all working containers food are properly labeled.

#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 wet stacked large metal bowls. Ensure that containers are air dried prior to stacking.

#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 hand sink nearest WIF pulling away from the wall exposing it to splash, and spillage, caulk sink to wall to ensure it is no longer absorbent. Observed shelving lined with cardboard holding bags of bread. Ensure that cardboard is no longer being used as a non-food contact surface.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several areas parts of the floors throughout the facility with chipping and wear leaving them subject to absorption. Ensure that floors are repaired. 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 buildup of residue and debris on floors in WIF and splash/residue present on walls and ceiling tiles throughout the facility. Ensure that floors walls and ceilings are maintained as clean.

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Sep 15, 2025 A 96 · 6 violations

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling carrots with bare hands to make Cole slaw. Employees must not contact ready-to-eat foods with their bare hands. CDI - Employee educated on bare hand contact. Carrots discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#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 Portioned pork, portioned ham, and pimiento cheese measured 43-45F in drawer cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer to rapidly cool. Improvement from last inspection so kept at half credit. 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 .

#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 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) Bacon wrapped hot dogs in walk-in cooler were missing prep date label. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date on bags. Improvement from last inspection so reduced to 0 points. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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. Clean low shelves, outsides of refrigeration units, shelves inside refrigeration units. Clean these areas more frequently. Improvement from last inspection so reduced to half credit. REPEAT

#55 · Physical facilities installed, maintained & clean

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 walls in prep areas where food has splattered on walls. // 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. Floor mat needs to be replaced. Some areas of floors in kitchen are rough and need to be sealed or painted. 0 pts.

#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. 1 employee cell phone observed on prep table. Store personal items separately from prep areas. 0 pts.

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Apr 30, 2025 A 93 · 13 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a sheet tray full of cooked chicken wings stored directly on top of another layer of cooked chicken wings, on a speed rack inside WIC 2. PIC stated these chicken wings were cooked on Monday and were placed in here to cool down. Observed all other sheet trays on speed rack with cooked chicken wings were also not covered. Observed two containers of raw hamburger patties and five containers of cut lettuce that were all prepared this morning, left uncovered after cooling window had ended. Ensure employees are conducting frequent temperature checks on TCS food items that are cooling, so that they are not left completely uncovered inside the cooling units, so as to prevent possible contamination. CDI: PIC had food employee cover all TCS food items with lids.

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

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 the high temp dish machine unable to reach minimum surface temps of 160F, after multiple cycles were ran. PIC stated they had the dish machine serviced three weeks ago. PIC contacted ECOLAB to have repairman come out to check out the dish machine ASAP. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. **PIC decided to voluntarily close the facility while EHS was still on-site at 6:00PM, due to ECOLAB representative not being able to come out within a reasonable time, and volume too high to keep up with multi-use dishes and utensils stacking up at the 3-compartment sink, and lack of single-serve articles to fulfill the high volume of orders and patrons. EHS will still visit within 3 days to check on the dish machine. **Right before EHS finished typing up the report, repairman from ECOLAB showed up on-site to visit the facility. Repairman stated that he needs to replace the heating element and the thermostat in the dish machine and has all the parts to repair, but due to 6 employees catching up with the dishes that had accumulated during this time at the 3-compartment sink, repairman stated he will come by first thing tomorrow morning at 7:00AM to replace those parts for the dish machine. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife and one pair of scissors soiled with visible debris/residue on the blades, stored in the clean knife box by the dish machine. CDI: Both items were removed and placed at the dish room to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of commercially-prepared packages of queso dip hot holding in the hotbox below 135F. PIC stated that they recently placed the hot foods inside the hotbox very recently, but food employee who reheated the queso was unsure of the exact time it was placed inside the hotbox during the shift. CDI: EHS observed one package of queso dip that was hot holding towards the back of the pan was temping at 133F, so EHS allowed PIC to reheat the packages to over 165F, before placing back into the hotbox. *Note: All other food items were hot holding at correct temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F in the make table where sandwiches are assembled (at the make line). EHS observed ambient air temp of this cold holding unit was temping at 54F. PIC contacted repairman right away to have the unit checked for repairs. PIC had food employees voluntarily discarded all TCS food items, since none of these items were prepped today, and the time of last temperature check conducted by employees in cold holding units was unsure. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. Observed a container of grilled chicken and house-made pimiento cheese cold holding in the cooler drawers above 41F (see temp chart). Food employees stated these items were not prepared today or recently taken out to re-stock. CDI: Both containers were voluntarily discarded by food employees. Observed a container of deli ham and a container of cooked brisket that were cold holding in another cooler drawer above 41F. CDI: Both food items were voluntarily discarded by food employee. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple sheet trays of cooked chicken wings that were prepared on Monday, without a date mark. CDI: PIC had food employee create date labels for the chicken wings. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of house-made bacon fat stored underneath a prep table at the make line, date-marked with a prep date of 4/10. PIC confirmed it was made 4/10 and should have been discarded. CDI: PIC voluntarily discarded bacon fat. Observed a container of re-hydrated sun-dried tomatoes in a cooler drawer that was dated-marked from 4/19. EHS explained that re-hydrated food items fall under the same 7 day expiration window. CDI: Food employee voluntarily discarded the re-hydrated sun-dried tomatoes. Observed a container of deli ham date-marked from 4/17 and a container of deli turkey date-marked from 4/19, both stored in cooler drawer 2. PIC stated this was a mistake because they slice their deli meats more often and rarely have deli meats leftover from prep. PIC stated these were sliced/prepared on the same date as the larger containers holding deli ham and deli turkey inside the WIC, which EHS confirmed was correct and had not surpassed the 7 day expiration window. CDI: PIC created new date labels with the correct dates of prep for these items to avoid confusion. 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a stack of commercially made pickles stored directly on the floor inside WIC 2. Keep all food off of the floor to prevent contamination.

#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 one sanitizer bucket full of QUAT sanitizer stored under the HH well, reading 50ppm. CDI: PIC had employee dump out the sanitizer bucket and refresh with properly concentrated sanitizer, which EHS observed was reading between 100-200ppm. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one soiled dry wiping cloth directly on the cutting board at a prep table. CDI: PIC removed the soiled wiping cloth.

#43 · In-use utensils: properly stored

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 metal mixing bowl used to scoop out frozen pre-cooked fries in the reach-in freezer next to the fryers, stored directly on top of the fries. Observed a measuring cup used to scoop out pre-cooked tater tots in the reach-in freezer next to the fryers, stored directly on top of the food. CDI: Food employee removed both the bowl and the cup to prevent contamination.

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

4-501.11 Maintain equipment in good repair. Observed the bottom shelf of the table next to the ice machine tilted (maybe due to the heavy weight holding large containers of soda syrups). PIC stated that they already have a work order in to get this repaired. Observed the ambient air temp of the make table temping above 41F, after EHS observed almost all TCS food items in this unit temping above 41F (see temp chart). Facility has plenty of other cold holding units, prep tables, and food prepped to continue serving their full menu. All TCS food items in this unit were voluntarily discarded and PIC contacted repairman ASAP to have make table checked out. EHS will make a return visit within 3 days to ensure make table was repaired. Observed rusted shelves in clean dish rack. Repair rusted shelves.

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

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed the sanitizing solution at the 3-compartment sink soiled with food particles. Maintain all solutions clean.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed large food spill on the interior floor of the reach-in freezer. Observed the gaskets and the interior walls inside the lowboy coolers with heavy buildup of food debris/residue. Observed dust buildup on shelves throughout the facility. Observed heavy black buildup on one of the plastic strips at entrance of WIC 1 door (to keep cold air in). Observed raw food veggies building up underneath the cooler drawers. Observed the faucets at the 3-compartment sink heavily soiled with debris/residue. PIC removed the plastic strip with black buildup inside WIC 1 to be cleaned. Increase cleaning frequency throughout facility to prevent contamination and to avoid attracting pests. REPEAT VIOLATION.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Corrected during inspectionRepeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors of both waste containers kept open during time of the inspection. CDI: Dumpster doors were closed. Although a shared dumpster, all facilities permitted to use the dumpster are responsible for keeping dumpster well maintained. REPEAT VIOLATION.

#55 · Physical facilities installed, maintained & clean

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Dec 2, 2024 A 96 · 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 multiple plastic containers of cooked foods that were temping above 41 degrees F in the WIC (see temperature chart). EHS took an ambient temperature of the WIC at 35 degrees F, and temped other TCS foods in the WIC to make sure unit was working properly. After conversing with the PIC, it was brought to EHS' attention that they slice all their meats in house, put it on ice once sliced, then package in individual portions in plastic, and cool in the WIC. Majority of the dates for these TCS items that were temping above 41 degrees F were either from the previous day, or as early as 11/29. CDI: PIC voluntarily discarded food items since the cooling window was expired, and product disposition form was filled. 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 −0.5

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple TCS foods (deli turkey, corned beef, brisket, chicken wings) temping above 41 degrees F in the WIC that were stored in deep plastic containers, some of them with covered plastic lids. Plastic containers were staggered on top of each other. PIC stated this is the way they have always cooled their deli meats, and stated that they will have to find a different way to cool their meats once sliced. EHS suggested to the PIC on using shallow hotel pans if possible, or utilizing a speed rack to have deli meat packages laying on sheet trays to allow quicker cooling. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. 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 −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of sauces and shaker bottles of seasonings not labeled. PIC stated that they are currently looking for a good method for labeling. REPEAT VIOLATION.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the inside of the microwave used to warm up lava cakes and other desserts for consumers, with accumulation of food debris. Observed accumulation of food debris on the bottoms of the reach-in freezers, and bottoms of the cooler drawers. Observed soiled gaskets in cooler drawers. Increase cleaning frequency. REPEAT VIOLATION.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors kept opened during time of the inspection. CDI: Dumpster doors were closed. Note: Dumpster is a shared space between majority of shopping center.

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Jul 22, 2024 A 98.5 · 8 violations

#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 several unlabeled in-use squeeze bottles at cook line. -0-

#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 utensils stored in 94 degrees F stagnant water on counter top. CDI - Utensils removed. -0-

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

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 multiple hinged to-go containers with liners stored facing upwards on high shelving unit. -0.5-

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket on right door of standing reach-in freezer. Repair. No points deducted due to different area observed. -0-

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed facility with expired quat test strips. CDI - PIC procured fresh test strips. -0-

#49 · Non-food contact surfaces clean −1

Repeat violation

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 accumulation of food debris on exterior and interior of refrigeration equipment (including their gaskets) and on top of passthrough dish machine. Recommend higher and thorough cleaning frequency. -1-

#55 · Physical facilities installed, maintained & clean

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 personal cellular device and closed employee beverage stored on prep table adjacent to hot well at beginning of inspection. CDI - Personal items removed by food employee. -0-

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Jan 18, 2024 A 97 · 7 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception of one food employee who washed hands and contaminated them on faucet handles. CDI - Employee coached and hands properly washed. -0-

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored over RTE foods in walk in cooler 2. CDI - Foods relocated to prep sink and washed. -0-

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on diced tomatoes. PIC advised that the product was first used yesterday. CDI - Food date marked. 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 several TCS applicable foods such as containers of cooked pork (1/10-1/16) and sliced ham (1/11-1/17) held inside of the walk-in cooler past 7 day requirement CDI - Foods voluntarily discarded by PIC. -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.

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

Corrected during inspection

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple knives stored in between crevices of prep unit and prep tables. CDI - Utensils removed to 3-compartment sink to be W/R/S. -0.5-

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

4-501.11 Maintain equipment in good repair. Observed ice building up on vents inside of the walk-in freezer and (1) reach-in freezer unit. Remove ice build-up and repair equipment to prevent future build-up. -0-

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed non-functional dishwasher temp sensor labels and no other means to detect required final rinse temperature. EHS observed proper final rinse temperature of 160 F with device. PIC to place order for more sensor labels. VR REQUIRED. -0.5-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

REPEAT: 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 accumulation of food debris inside of cold drawer units and thorough cleaning needed on FRP walls at maintenance sink. Recommend higher and thorough cleaning frequency. -0.5-

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Aug 3, 2023 A 97 · 5 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. Observed food debris on vegetable dicer which was not used for today’s services. CDI - PIC removed food equipment to 3-compartment sink 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.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 1x cold drawer under cook line and 1x salad prep top with several TCS foods higher than 41 F in temperature. Refer to temperature chart. Other items in these areas were observed to be < 41 F. Foods > 41 F in the cold drawer had been inside over night. Products that were > 41 F were voluntarily discarded. Foods in salad prep placed on emergency TPHC. -1.5-

#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 quat sanitizer bucket on cook line and under hot holding lamp station registering < 100 P.P.M. CDI - PIC discarded solution and replenished with fresh sanitizer at proper concentrations of 200 P.P.M. -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 cleaning needed on doors of reach-in unit and inside of cold drawer units. Recommend higher and thorough cleaning frequency. -0-

#55 · Physical facilities installed, maintained & clean

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May 3, 2023 A 98.5 · 3 violations

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with moderate black build-up on inside areas.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in kitchen area.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug.

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Feb 9, 2023 A 95.5 · 4 violations

#22 · Proper cold holding temperatures −3

Repeat violation

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 fliptop/RI unit at cook line with multiple items higher than 41F in temperature. PIC stated that they just "flipped it" for a new shift and the items in the fliptop portion were placed there an hour prior. Items underneath had been there over night and also had high temperatures. Observed CH drawers under grill not operating but contained TCS foods. PIC stated that he flipped the breaker this morning to turn it on and that it has been having electrical issues. REPEAT CDI: PIC cooled down products that had only been there an hour from the WIC and voluntarily discarded pico de gallo, salsa, cooked mushrooms, and pasta. Cooked onions and mushrooms voluntarily discarded from CH drawers under grill.

#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 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 large batch of potato soup cooling in RIF with ice wand in deep plastic tub. PIC stated soup began cooling around an hour and a half ago. Product only had 30 more minutres to get below 70F. Cooling times determined this method inefficient for cooling this item. REPEAT CDI: PIC started the cooling process over from reheat to 165F in metal shallow pans in RIF.

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

Follow-up verification required

4-501.11 Maintain equipment in good repair. Observed fliptop unit with ambient air temperature of 54F. PIC stated he will hold items over ice in this unit and monitor temperatures of TCS foods until unit is repaired. Observed CH drawers under grill experiencing electrical issues and will not use it until it is serviced. PIC stated he will call an electrician to service the outlet and plug it in else where until then. PIC has already called in a maintenance request for fliptop unitand stated the repair will happen tonight or tomorrow. Verification visit required within 10 days to verify repairs

#49 · Non-food contact surfaces clean

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 rust on shelving under 3 prep tables. Observed rusted shelving used to store chemicals. REPEAT. points not escalated due to improvements.

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Dec 8, 2022 A 97 · 6 violations

#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. 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 dicer stored as clean with food debris present. CDI: PIC took dicer to be W/R/S.

#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 cooked and portioned chicken prepped from the day or two days prior with temperatures above 41F. CDI: PIC discarded food products with temperatures above 41F. Observed raw chicken in cold hold drawer with temperatures of 42F-43F. Employee stated that drawer had been open for a while. CDI: PIC put raw chicken container in ice bath to cool back to 41F or below.

#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 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 wrapped and tightly stacked cooked chicken in deep plastic container from the day before/two days prior. Allow portioned foods to cool in thinner, larger pans after preparation. Observed chicken parmesan sauce cooling in deep plastic containers in RIF with temperature of 88. sauce had 35 more minutes to get below 70F. REPEAT CDI: Foods not below 41F were discarded. PIC moved chicken parmesan sauce to thinner, metal pan and added ice as an ingredient to quickly cool sauce.

#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 quat sanitizer bucket on cook line with a low concentration of 50ppm. CDI: PIC replaced bucket with more sanitizer at proper concentration.

#49 · Non-food contact surfaces clean

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up and food debris accumulating on floor underneath slicer prep table. Keep clean. Observed vent covers on ceilings in kitchen with build up and dust.

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Aug 12, 2022 A 95.5 · 5 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their hands after washing their hands. CDI, employee rehashed hands.

#15 · Food separated & protected

Corrected during inspection

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several foods recently removed from build item with preparation date such as cooked grits, brisket, roast beef not dated with proper prep date after transferring to low reach in cooler on prep line. CDI, foods voluntarily discarded.

#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 salsa cooling in deep covered container at 61 degrees F at 10:27. At 11:14 salsa was at 60 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. Observed raw chicken recently prepared and cooling in tightly covered container. CDI, chicken relocated to shallow uncovered containers to rapidly cool.

#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 couple flies in kitchen. Improvement made since previous inspection. Repeat.

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Apr 21, 2022 A 96 · 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 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 2 containers of Alfredo sauce hot held below 135 degrees F. CDI, sauces reheated to greater than 165 degrees F. See temperature observation chart.

#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 is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed brisket prepared on Monday per PIC not date marked. Observed baked potatoe not date marked. CDI, foods voluntarily discarded.

#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 live roach on floor at bar area and couple flies in kitchen.

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Jan 10, 2022 A 97.5 · details not yet loaded