A90

BEST WESTERN PLUS

9825 LEITNER DR, Pineville, NC 28134

Restaurant · NC permit/State ID 2060017392

Latest gradeA (90)

Last inspectedAug 21, 2026

Inspections on record20

On record sinceNov 22, 2013

Score history

Nov 22, 2013Higher is betterAug 21, 2026

Inspections & violations

Aug 21, 2026 A 90 · 9 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Repeat violationFollow-up verification required

REPEAT. 10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no verification method for ensuring staff are trained on the employee health policy. A return visit will be made within 10 days to verify. (-1) English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

REPEAT. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at only kitchen hand sink. PIC had to leave kitchen area to procure soap. CDI- Soap refilled. EHS advised soap must be present at the hand sink and during all operating hours. (-2)

#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 commercially heated skillet potatoes and scrambled eggs in oven for hot holding at 127-133F. PIC and written procedures onsite state the intention for reheated foods prior to placement on the serving line in hot holding. EHS advised PIC that hot holding is not maintained at current oven settings. To use TPHC after initial reheat, foods must be labeled with start time. CDI- Potatoes and eggs reheated above 165F in oven. (-0)

#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 shredded cheese, whipped butter, and cream cheese between 47F-60F inside mini cooler stated to be in cold holding. EHS advised PIC that mini cooler cannot maintain 41F or below with frequent opening and TPHC should be used. CDI- All items above 41F voluntarily disposed. (-1.5)

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed shredded cheese dated for 08/07-12/28, which PIC confirmed was purposeful. EHS provided education on date marking, and that shredded cheese must be dated no more than 7 days after opening commercially sealed package. Also observed opened packages of skillet potatoes and gallon of milk without date marks, which will be kept onsite more than 24 hours. CDI- Cheese voluntarily disposed, EHS confirms opening date of milk and potatoes, PIC date marks. (-1.5)

#24 · Time as a Public Health Control; procedures & records −3

Repeat violationFollow-up verification required

REPEAT. 10 DAY VR. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite. A return visit will be made within 10 days to verify. (-3) Form here: English-https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish-https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

#35 · Approved thawing methods used

Corrected during inspection

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed slacking sausage patties in 3 comp sink basin. CDI- Sausage returned to RIC. (-0)

#41 · Wiping cloths: properly used & stored −1

Repeat violation

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet and soiled wiping cloths on prep top without sanitizer bucket set up for their storage. EHS advised PIC to set up buckets with sanitizer for their storage. (-1)

#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 non-ANSI/NSF mini cooler not able to maintain proper cold holding of TCS foods. EHS advises PIC to replace with commercial unit and not use cold holding in mini cooler unable to maintain 41F or below. Foods inside must be labeled daily for TPHC. (-0) 4-501.11 Maintain equipment in good repair. Observed one of two reach in coolers out of repair and not being used to store TCS foods. Amount of cold holding equipment is still adequate for the operation.

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Mar 2, 2026 A 93 · 8 violations

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

Follow-up verification required

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no CFPM onsite and PIC working in kitchen without sanitizer for dishes, proper test strips, without soap at hand sink, or written procedures for TPHC. (-1)

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Follow-up verification required

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring staff are trained on the employee health policy. Sign and return the form to EHS via text or email within 10 days. No points taken due to correct answers to questions by PIC. (-0) Form here: English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in kitchen, PIC stated it had not be supplied all day. CDI- Bar hand soap obtained from downstairs supply. EHS advises facility to procure pump hand soap at earliest possible opportunity. Food service should not begin prior to food handlers washing hands at supplied hand sink. (-1) 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a bag of belongings in hand sink basin. CDI- PIC clears items from basin.

#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 no sanitizer in use at sanitize basin. PIC states the quat usually used has run out and not be delivered yet. CDI- EHS provides education on use of chlorine bleach for sanitizer. EHS provides a few test strips and oversaw basin set up with 100ppm chlorine. (-1.5)

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

Follow-up verification required

10 DAY VR. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite. PIC should complete the form and return signed copy via text or email to EHS within 10 days. (-1.5) Form here: English-https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish-https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths on prep top without sanitizer bucket set up for their storage. CDI- EHS provides education and oversees sani-bucket set up. (-0.5)

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips when chlorine is the only sanitizer available onsite. CDI- EHS provided small temporary supply. A follow up visit will be made to ensure establishment has proper test strips. (-0.5)

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Aug 8, 2025 A 93 · 5 violations

Inspector comments: Major improvements from last inspection observed pertaining to PIC duties, ware-washing, hand sinks, and food contact surfaces/sanitizer.

#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 a few metal containers stored as clean sticky to the touch. CDI- Dishes returned to 3 comp sink for 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 −3

Corrected during inspectionRepeat violation

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed same conditions for cream cheese in table-top beverage cooler as noted on last inspection; cream cheese above 41F. Ambient temp and frequent use of doors is not suitable for cold holding. EHS advises the facility to either provide equipment of sufficient capacity for cold holding or use TPHC for cream cheese going forward. At next inspection TCS foods in bev cooler should be 41F and below or properly listed on TPHC procedures and marked for time. (-3) CDI- Cream cheese voluntarily disposed. 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 .

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed written procedures for TPHC not reflecting warm/reheated foods (eggs, potatoes). CDI- EHS provides TPHC form for inclusion of heated foods. (-1.5) English form: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish form: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 0PPM quat in spray bottle. CDI- Bottle emptied. (-0)

#37 · Food properly labeled: original container −1

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed decanted cereals offered for self-service without nutritional information provided. EHS advises placing print outs of nutrition label ad affixing to back to identifying posters presently on display. A note stating “nutritional information on back” may be used. (-1)

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Apr 7, 2025 A 90.5 · 9 violations

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC has not demonstrated managerial control of facility by ensuring hands are being washed properly, TCS foods are being held < 41F and that utensils/pans are properly being washed, rinsed then sanitized. CDI-provided PIC with websites and viewed handouts. Verification Required to check on what training has been completed. 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

Repeat violation

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

#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 employee drink on prep counter. CDI-moved to lower shelf

#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 no handwash after touching garbage can and submerging hand in dirty water to drain sink and then pull food out of the oven. CDI- EHS instructed PIC to wash hands before touching utensil to move food to a different pan.

#10 · Handwashing sinks supplied & accessible −1

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed dried soap in dispenser. Dispenser not operating. PIC said there is no pump hand soap on site. Breakfast is closing down, soap is required at the hand sink in the kitchen before operation tomorrow. Verification Required

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

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed 3-comp sink set up incorrectly. One vat held dirty/greasy wash water in the 3rd compartment. The other 2 were empty. PIC said she had cleaned dishes this morning and that the sanitizer is hard to dispense so it wasn’t dispensed. Container was almost empty, but tube didn’t touch the bottom of the sanitizer container. No test strips to check sanitizer concentration. Verification required to check sink set up and soap and sanitizer are available. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed cream cheese at grab n go cooler at 47F. Points not escalated due to one product being out of temperature. CDI-cream cheese returned to reach-in cooler to cool. Verification Required to check grab n go cooler has been fixed. And cold holding < 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Repeat- Small Haier refrigerator has no markings to indicate that it is NSF or ANSI.

#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 no sanitizer test strips. CDI-GM located test strips after going over report.

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Nov 20, 2024 A 94 · 7 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. 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 hand washing signs in 2nd floor common bathrooms (staff said this is bathrooms they use)

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in reach-in refrigerator in breakfast area > 41F. CDI-voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −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 sausage links from yesterday’s breakfast not date marked. CDI-discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottles of cleaners. CDI-through discussion

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed strawberries and blueberries put back into original packaging. Once washed put in a container with a lid

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small Haier refrigerator has no markings to indicate that it is NSF or ANSI.

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Jun 27, 2024 A 91.5 · details not yet loaded