A95
CHAR BAR NO. 7
3118 FINCHER FARM RD, Matthews, NC 28105
Restaurant · NC permit/State ID 2060017503
Latest gradeA (95)
Last inspectedAug 31, 2026
Inspections on record43
On record sinceSep 11, 2013
Score history
Jul 9, 2014Higher is betterAug 31, 2026
Inspections & violations
Aug 31, 2026 A 95 · 10 violations
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed guacamole cooling at 47 degrees and Tomatoe cooling in deep covered container at 43 degrees F at 2:05. At 2:56 Tao to remained at 43 and guacamole at 47 degrees F. CDI, foods transferred to shallow uncovered sheet pans to rapidly cool.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#23 · Proper date marking & disposition −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 salsa, cold slaw, chicken wings from yesterday morning date marked in units over 24 hours and PIC not able to determine how long product was in prep units. CDI, foods voluntarily discarded.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - observed batter on breading station held on TPHC but time not recorded per written procedures. CDI, times recorded.
#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 guacamole cooling at 47 degrees and Tomatoe cooling in deep covered container at 43 degrees F at 2:05. At 2:56 Tao to remained at 43 and guacamole at 47 degrees F. CDI, foods transferred to shallow uncovered sheet pans to rapidly 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 .
#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 shrimp thawing under running water but water at 84 degrees F. CDI, shrimp relocated to thaw under refrigeration.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen near back door.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel used to stabilize cutting board.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in splash zone of 3 compartment sink.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in need of cleaning in prep units on line.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some tile damage on floor of kitchen near fryer.
Mar 9, 2026 A 98 · 3 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed garlic aioli sauce prepared in house and containing raw shell egg stored over RTE food in walk in cooler. CDI, foods relocated for proper storage. Improvement made since previous inspection and points not escalated today.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some small metal bowls wet stacked in prep unit.
#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 soil buildup on floors in corner behind ice machine and hard to reach areas as well as near office.
Feb 10, 2026 B 88 · 10 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed employees not knowlegable regarding handwashing and glove use. CDI by instruction.
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.
2-102.11 (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 PIC not able to answer questions regarding food safety and process for establishment. CDI by instruction.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
#8 · Hands clean & properly washed −2
Corrected during inspection
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 2 employees pick items up off ground then change gloves but not wash hands between glove and task changes including proceeding to food preparation and handling clean equipment. CDI, employee rehashed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee use hands to turn faucet off after handwashing.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw tuna stored over RTE food such as cooked chicken in walk in cooler and RTE food in salad flip top. CDI, foods relocated for proper storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed microwaves accumulating heavy soil and dried food debris.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several spoons, plates stored as clean but had food debris and soil. CDI, equipment relocated for cleaning.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine not providing required concentration of chlorine sanitizer. Unit testing 0ppm chlorine. EcoLab contacted and calibrated dish machine while on site.
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
#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)
Observed a pan of house made buffalo dip with cooked chicken with incorrect date per staff of 1/20. CDI, dip voluntarily discarded.
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 .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures form for ranch dressing but time not recorded on label and ranch was at 56 degrees F. CDI, time recorded per procedure. Repeat.
#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 2 bottles of cleaner and a container of disinfectant not labeled. Operator unsure what was in 1 and dumped out. Disinfectant used for walls per employee labeled.
#37 · Food properly labeled: original container −1
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 containers of oil and several shaker containers of spices not labeled by common name.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on clean drainboard of 3 compartment sink.
#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 heavy grease accumulating on walls near fryer and floors in corners of kitchen and back door. Increased general cleaning needed in hard to reach areas.
Aug 1, 2025 A 92.5 · 10 violations
#10 · Handwashing sinks supplied & accessible
6-301.14 Post a handwash sign at each handsink. Observed men’s restroom hw sink missing hw sign.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some minor black soil accumulation on upper side of ice machine.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pico cooling at 64 degrees F and pico at 69 degrees F at cooling temp 1 at 2:39pm. At 3:05 pico was at 69 degrees F and tomato was at 63 degrees F. CDI, items transferred to shallow uncovered sheet pans.
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 .
#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 cheese, ranch dressing and Cole slaw held greater than 41 degrees F. CDI, items relocated to rapidly cool.
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
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 mushrooms and onions on line not date marked. OPERATOR stated items were placed prior morning. CDI, foods voluntarily discarded . 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed time not recorded for TPHC procedures on ranch dressing. CDI, time recorded.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
Observed pico cooling at 64 degrees F and pico at 69 degrees F at cooling temp 1 at 2:39pm. At 3:05 pico was at 69 degrees F and tomato was at 63 degrees F. CDI, items transferred to shallow uncovered sheet pans.
#39 · Contamination prevented during food preparation, storage & display
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed potatoes being washed at 3 compartment sink next to soiled equipment in next vat. CDI, potatoes relocated to wash in another prep sink.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below required concentration.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment stored in containers collecting debris.
Apr 7, 2025 A 92 · 14 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed handsink adjacent to WIC blocked with hand truck during inspection. Observed soap dispenser at handsink next to grill station out of order and unable to dispense soap during inspection. CDI - PIC moved handtruck and replaced batteries in handsoap dispenser.
1 pt.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed facility’s thermometer being stored as clean with visible food debris on the probe. CDI - PIC sanitized.
0 pts.
#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 chili and queso in steamwell holding below 135F during inspection. Items had been there since 11:00am. CDI - PIC voluntarily discarded.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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
Observed various TCS foods in all prep units and in meat RIC holding above 41F during inspection. PIC voluntarily discarded all items in prep units. All raw meat in meat RIC observed at or below 45F. All units to be moved to time until they can be serviced. Maintenance contacted during inspection. 72 hour VR required.
Repeat. 1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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
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 sliced ham in sautee prep and cooked chicken wings in under grill unit not baring label indicating their date of opening or preparation during inspection. CDI - PIC was able to verify their dates of opening or preparation and labeled.
0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed raw chicken and buttermilk based dredging liquid next to fryer not baring label indicating the time at which they were removed from temperature control or when they must be discarded by. CDI - PIC voluntarily discarded both items.
0 pts.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed container of sanitizer being stored on top of container of fryer oil during inspection. CDI - PIC moved to appropriate location.
Repeat. 1 pt.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed canned roasted red peppers and portioned out cooked vegetables being cooled in prep units during inspection. CDI - PIC removed from prep units and placed in WIC or WIF to cool hastily.
0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed containers of sour cream being stored in direct contact with the floor in WIC. Observed bags of frozen goods in fryer lowboy freezer being stored with their contents spilling out onto the bottom of the unit during inspection. Ensure all foods are stored in a manner that does not encourage contamination of food product.
1 pt.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sanitizer solution with 0ppm sink and surface during inspection. CDI - PIC refilled containers with sanitizer at proper dosage.
0 pts.
#43 · In-use utensils: properly stored
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 multiple single use containers with no handles being used as a means to dispense various TCS foods in prep units throughout kitchen area. Ensure all utensils used to dispense foods have a proper handle.
0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed heavy rusting on shelves in WIC. Observed deep grooves and heavy damage to cutting boards on prep units during inspection. Repair or replacement needed.
Repeat. 1 pt.
#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 heavy food residue on shelving in prep units, on bottom of prep units, on bottom of RIC, and on shelves in WIC. More thorough or frequent cleaning needed to preclude pest harborage.
Repeat. 1 pt.
#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.
Observed food debris on floor in WIC and WIF. More thorough or frequent cleaning needed to preclude pest harborage.
0 pts.
Feb 5, 2025 A 97 · 6 violations
Inspector comments: Facility does not cook prime rib in house. Prime rib is commercially prepared and reheated for service.
EHS provided new Bodily Fluid Clean Up procedures in English and Spanish via email.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch, spicy ranch, horseradish sauce, lime crema, white barbecue sauce, and tomato aioli in sautee pre unit maintaining above 41F during inspection. All sauces were being stored in plastic squeeze bottles that stood taller than the air curtain in the unit. CDI - PIC voluntarily discarded all sauces. All other cold holding in facility compliant. 0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed heavy duty grease cleaner being stored above three compartment sink, and in conjunction with clean equipment during inspection. CDI - Employee moved to appropriate location. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed many cutting boards in storage area and on prep units heavily damaged during inspection. Resurfacing or replacement needed.
4-501.11 Maintain equipment in good repair. Observed heavy rusting on shelving units in WIC during inspection. Resurfacing or replacement needed. 0.5 pts.
#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 food debris on shelving in WIC and on various units throughout kitchen during inspection. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 0.5 pts. Points not escalated due to vast improvement throughout kitchen area.
#51 · Plumbing installed; proper backflow devices −2
Repeat violation
5-205.15 Maintain a plumbing system in good repair. Observed all prep sinks and two out of three compartments at three compartment sink unable to plug to retain water during inspection. Repair needed. Repeat. 2 pts.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
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 drink being stored on prep table during inspection. CDI - PIC moved to more appropriate location. 0 pts.
Oct 29, 2024 A 92 · 10 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 dish machine not dispensing sanitizer during inspection. Facility temporarily moved to single use plates and silver wear until maintenance could arrive. CDI - Maintenance onsite during inspection. Sanitizer line had a large air bubble that needed to be worked out. Machine is now dispensing sanitizer between 50 and 100ppm chlorine.
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
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso in steamwell at 1:05pm at 125F. Employee stated they had placed it in the steamwell at 10:30am to reheat for hot holding. Queso is made in house and needed to reach 165F by 12:30pm to be in compliance. CDI - Employee discarded queso.
#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 opened container of milk, cut lettuce, chili, caramelized onions, cooked mushrooms, and other various TCS food items in various refrigeration units not labeled with the date of opening or preparation. CDI - Employees labeled all food items that they were able to verify the date of opening or preparation of, and discarded all other food items.
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 cooked shrimp in WIC made on 10/20 during inspection. CDI - Employee discarded.
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 .
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large fruit fly presence on yellow onions in dry storage area. PIC discarded onions to help mitigate pest harborage. More frequent pest control may be needed. Repeat.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor of WIF during inspection. CDI - Employee moved to appropriate location.
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods while not donning proper hair restraint. Ensure employees properly restrict hair while preparing food.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing foods while wearing rings. Ensure employees remove jewelry while handing customer food. Repeat.
#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 food debris on exterior of prep units and RIC in main kitchen, shelves in RIC, and hood vents during inspection. More frequent or thorough cleaning needed. Repeat.
#51 · Plumbing installed; proper backflow devices −1
Repeat violation
5-205.15 Maintain a plumbing system in good repair. Observed plumbing under three compartment sink leaking onto the floor during inspection. Three compartment sink and both prep sink drain stoppers broken and unable to retain water during inspection. PIC stated dishwasher has been manually plugging three compartment sink with towels to fill. Maintenance en route during inspection, repair needed. Repeat. Previous violation corrected.
#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. Observed food debris and sauce spilled on floor in main kitchen area during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat.
#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 being stored on a cutting board in the prep area during inspection. CDI - phone was moved.
Jun 17, 2024 A 95 · 9 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored on shelf above bag of pre-cooked bacon in walk-in cooler. Raw chicken stored on shelf above cooked chicken in bottom of sandwich cooler. Raw fish stored above bean burgers in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order.
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 inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chili and chicken wings on speed rack at entrance to walk-in cooler measured 45-52F. Door was propped open. Corn, black beans, tomatoes, lettuce, mixed greens, pickled onions, pico, cooked mushrooms, and shrimp measured 43-52F in salad cooler. Pickled onions, black beans, cut lettuce, cut cabbage, kale slaw, and pico measured 44-48F in sandwich cooler on line. Cooked onions, cooked mushrooms, cheese, and pasta measured 43-46F in other sandwich cooler on line. Chicken and raw burgers in drawer cooler underneath flat op measured 47F and 50-51F. TCS foods in cold holding shall measure 41F or less. Coolers are holding below 41F but the air temperature in the kitchen is causing the foods in units to rise once employees begin cooking. Follow up visit will be conducted next week to check TCS food temperatures on line. If cold holding is still not in compliance permit action may be taken.
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 .
#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 Chicken cooling in bottom of sandwich cooler at 69F. Large container of cut tomatoes cooling in walk-in cooler. Establishment must use freezer or walk-in cooler to cool TCS foods. Also, use shallow pans or containers and leave cooling TCS foods loosely covered or uncovered. CDI - Chicken moved to walk-in cooler to cool, and the tomatoes were spread out onto sheet pan.
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in kitchen. Maintain doors closed to prevent pests from entering. Establishment needs to take trash to dumpster and not leave it at side door. Large amount of flies observed on trash outside of the side door.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed wearing watches on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Cut avocado in salad cooler top still had sticker on husk. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Buildup of food inside coolers on the line. Sides of equipment and shelves need additional cleaning throughout. Clean nonfood contact surfaces more frequently. 0 pts.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Leak present underneath dish machine. Repair leak. 0 pts.
#55 · Physical facilities installed, maintained & clean −0.5
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 throughout kitchen. Buildup of dust around vents on ceiling in kitchen. Clean physical facilities more frequently. REPEAT
Dec 4, 2023 A 95.5 · 4 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed a stack of sliced cheese sitting directly on shelving of prep unit. CDI: PIC voluntarily discarded item.
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
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 house made ranch being held on TPHC according to PIC without any written procedures. CDI: PIC filled out procedures before end of inspection.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed ranch being held on TPHC according to PIC, without start/discard time. CDI: PIC voluntarily discarded item. REPEAT
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 dented cans being stored on shelving for facility use. CDI: Items were relocated for credit.
#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. Observed floor throughout facility in need of cleaning.
Sep 19, 2023 A 94 · 10 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes and then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand truck in front of hand sink located by walk in cooler making hand sink inaccessible. CDI: hand truck was moved.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored over blue cheese inside prep cooler. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked mushrooms at 74F with 10 mins left in 2 hour cooling window. CDI: PIC placed mushrooms in walk in freezer to rapidly 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 .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed buffalo chicken dip (9/9), risotto(9/8) both exceeding the 7 day date requirement, and milk at server station without a date. CDI: buffalo chicken dip and risotto were voluntarily discarded. A date label was placed on the milk.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed chicken being held on TPHC with a hold time of 5 hours. Observed ranch being held on TPHC without a time label. CDI: PIC placed time label on ranch and changed time label on chicken to reflect a hold time of 4 hours.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of bleach not labeled. CDI: PIC labeled item.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
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 cut lettuce 0.07F/min in large bus tub tightly covered with a lid. Observed mushrooms cooling in a thick portion. CDI: PIC removed lid from lettuce and placed mushrooms in walk in freezer to quickly cool. If violation occurs on next inspection a risk control plan may be implemented. EHS will conduct long term compliance visit.
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
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 in use squeeze bottle and spice shakers without any labeling.
#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 build up of food debris inside small reach in freezer. Observed heavy grease build up on fryers. Clean as needed.
Jun 26, 2023 A 95 · 6 violations
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items in 3 different prep units above 41F. Items include sliced cheese, beans, lettuce, pico, cut tomato, slaw, raw chicken, Mac and cheese, etc. (see temp chart). Items that were in the unit less than 4 hours were moved to walk in cooler, All other items were voluntarily discarded. Ambient air temperatures for units are ranging from 41F to 46F. PIC has agreed to run a limited menu and food items will be held in ice baths. PIC has agreed to discard food items above 41F at the end of service. VERIFICATION REQUIRED within 3 days.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed raw chicken in beer batter being held on TPHC without a time label. CDI: PIC voluntarily discarded item
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
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 cut romaine cooling at a rate of 0F/min, inside prep unit with an ambient air temperature of 45F. CDI: Item was placed in freezer to cool. EHS will conduct long term compliance visit.
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout facility.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit for use with stickers still on them.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units near grill area with deep cuts and grooves.
Feb 17, 2023 A 95.5 · details not yet loaded
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Dec 12, 2022 A 93.5 · details not yet loaded
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Jul 20, 2022 A 95.5 · details not yet loaded
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Apr 21, 2022 A 92 · details not yet loaded
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Feb 9, 2022 A 95.5 · details not yet loaded
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Sep 29, 2021 A 90.5 · details not yet loaded
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Jun 22, 2021 A 93.5 · details not yet loaded
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Jan 4, 2021 A 95 · details not yet loaded
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Jul 22, 2020 A 96 · details not yet loaded
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Dec 4, 2019 A 96.5 · details not yet loaded
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Aug 20, 2019 A 93.5 · details not yet loaded
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May 3, 2019 A 92 · details not yet loaded
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Feb 1, 2019 A 92.5 · details not yet loaded
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Nov 9, 2018 A 93 · details not yet loaded
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Jul 2, 2018 A 93.5 · details not yet loaded
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Feb 14, 2018 A 94.5 · details not yet loaded
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Nov 30, 2017 A 95 · details not yet loaded
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Jul 17, 2017 A 95.5 · details not yet loaded
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May 18, 2017 A 96.5 · details not yet loaded
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Jan 4, 2017 A 95 · details not yet loaded
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Oct 17, 2016 A 96 · details not yet loaded
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Jul 27, 2016 A 98.5 · details not yet loaded
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May 6, 2016 A 97 · details not yet loaded
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Mar 28, 2016 A 97 · details not yet loaded
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Dec 30, 2015 A 99 · details not yet loaded
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Aug 6, 2015 A 96.5 · details not yet loaded
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Mar 12, 2015 A 97 · details not yet loaded
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Nov 7, 2014 A 98.5 · details not yet loaded
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Jul 9, 2014 A 97 · details not yet loaded
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Mar 19, 2014 A 99 · details not yet loaded
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Dec 5, 2013 A 96 · details not yet loaded
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Sep 11, 2013 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CHAR BAR NO. 7” or State ID 2060017503). Inspection type (routine vs. follow-up) is not published in the county's data.