A95.5
EAST COAST WINGS & GRILL
9711 NORTHLAKE CENTRE PY, Charlotte, NC 28216
Restaurant · NC permit/State ID 2060017563
Latest gradeA (95.5)
Last inspectedOct 21, 2026
Inspections on record40
On record sinceJul 23, 2013
Score history
Jul 23, 2013Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 95.5 · 9 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed food employee filling containers at the hand sink.
CDI - Food employee was educated and employee filled container at prep sink.
#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 cut lettuce, pico de gallo, chicken dip on the left side of the salad prep unit all above 41F.
Observed portioned Buttermilk ranch and Buttermilk base blue cheese inside wait staff lowboy cooler above 41F. Ambient was observed at 44F.
All items held above 41F were voluntarily discarded.
3 day verification visit 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 .
#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 large covered bucket of ranch cooling at a rate of 0.06F/min.
CDI - Item was uncovered and moved to the WIF for rapid cooling.
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
Corrected during inspectionRepeat 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 large containers of seasonings with no label.
CDI - Items were labeled by the PIC.
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed dead insect on top of grinding equipment in the prep area.
CDI - Insect removed and grinder was washed, rinsed, and sanitized at the dish machine.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
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 one (1) pan of RTE boiled eggs stored in cooler drawer with ice in direct contact. REPEAT.
Food items should be stored in container that allows draining as the ice melts.
#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 rusted shelving and rusted parts of drink machine. In need of repair.
#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 boards in need of cleaning throughout the facility.
In need of cleaning.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee clothes and backpacks stored on shelving containing food and equipment for patrons.
May 11, 2026 A 97 · 8 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 Observed one (1) portion of raw animal food (employee raw shell eggs) stored over ranch to cups in WIC.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomatoes stored above ready to eat cut carrots in WIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) pan of fried pickles in reach in freezer stored stacked in pan of tater tots.
CDI - Storage order of WIC was reorganized to prevent potential contamination. EHS separated stacked portions of frozen food to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of water unlabeled. CDI - EHS attached station label to water tray.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
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 one (1) pan of RTE boiled eggs stored in cooler drawer with ice in direct contact. REPEAT.
#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. - Observed two (2) employees engaged in food preparation tasks (fryer and cooking foods, plating food for immediate service) with watches and bracelets on the wrist.
#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 non food contact portions of in place equipment (fryers, flattop grill, etc.)in need of cleaning. Clean equipment as needed. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection. Previously cited non food contact surfaces (grill cart, ice machine, WIC shelves, etc.) were observed as generally clean.
#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 one (1) dumpster door open during the inspection. CDI - EHS closed door prior to returning to interior premises.
#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 minor accumulation of food soils at floors of establishment, namely within WIC and at cook line, and below clean in place equipment (I.E. grill and fryers.) Clean as frequently as needed to prevent soil accumulation.
#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 cups stored above canned and dry goods at dry storage at start of inspection. Observed one (1) bin of employee foods and sauce stored above one (1) bin of ranch to go cups in WIC. CDI - Employees rotated drinks prior to EHS verbal correction. PIC rotated employee food to lower storage within WIC.
Feb 25, 2026 A 96 · 5 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 tomato salsa and raw chicken holding above 41F in the grill drawers. CDI - PIC voluntarily discarded all items that were above 41F. 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 .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Segregation and Locations - Distressed Merchandise (Pf) Observed 2 cans that were dented at the top and bottom seal that were not stored in a designated area. PIC stated that they usually hold dented cans in the office in order to receive credit. CDI - PIC moved both cans to the office.
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 one (1) pan of RTE boiled eggs stored in cooler drawer with ice in direct contact.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspectionRepeat violation
4-201.11 Equipment and Utensils - Durability and Strength (C) Observed plastic container that was cracked and melted. CDI - PIC voluntarily discarded item. REPEAT
4-501.11 Maintain equipment in good repair. Observed unused dish machine not properly dispensing sanitizer at start of inspection. CDI - Prior to use during food contact sanitization, machine was calibrated by personnel and produced concentration of approximately 100 ppm chlorine.
#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 cart next to cook line, front of ice machine, and screens over prep unit in need of cleaning. REPEAT
#56 · Meets ventilation & lighting requirements; designated areas used
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling vents above dry storage area in need of cleaning. Clean or replace.
Oct 23, 2025 A 94 · 11 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no managers on duty with food certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine dish machine that was reaching below 50ppm. Ecolab called to make repairs. CDI PIC observed it was a blockage in the lines and sanitizer went up to 100ppm.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed plastic storage containers and seasoning bottles soiled with leftover food debris. CDI employee came to check shelving for more soiled dishes to take to sink 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 .
#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 cheeses in reach in drawer, lettuce, and tomatoes in prep top above 41F. CDI items just prepared placed in walk in and remaining items 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 sanitizer buckets that were not labeled. CDI buckets labeled.
#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 chopped lettuces and tomatoes that were In the walk in cooling while stacked and covered. Condensation was building up on interior of containers. Checked items 50 minutes apart and no temperature change observed. Pic stated they only log cooling of hot products but not cold items. Suggest tracking cooling of ambient and hot items to ensure proper cooling. CDI items uncovered and unstacked to accelerate cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed utensils and containers on clean rack that were wet stacked. Repeat.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed bucket and plastic containers that were cracked and melted. CDI items discarded.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed facility missing quat test strips. Verification required.
#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 shelving, carts, and storage racks in need of cleaning.
#55 · Physical facilities installed, maintained & clean
Corrected during inspection
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 floors near grill cook line In need of re-grouting.
#56 · Meets ventilation & lighting requirements; designated areas used
Repeat violation
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 cell phones stored on prep table where food is prep; personal drinks stored above prep top, in sauce holders with ice, and on countertops and not in drink storage bin; personal speakers stored on clean rack inside of metal pan used for food prep. repeat.
Jun 30, 2025 A 94.5 · 5 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two boxes of unwashed tomatoes being stored on shelf in walk in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order. REPEAT.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a working bottle of house made ranch being stored in prep flip top cooler at 48F and all TCS foods being held in grill drawer cooler being held above 41F. See temp chart. PIC voluntarily discarded house made ranch and moved all foods in grill drawer to walk in cooler as they were at 41F or below when monitored approx. 3 hours prior. VERIFICATION REQUIRED.
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a working container of sugar being stored without a label on dry storage shelf. CDI: PIC labeled sugar.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being stacked wet nested on clean storage shelf. CDI: PIC unstacked containers to allow to air dry. REPEAT.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout worn away in between floor tiles in front of fryers. Replace missing grout.
Nov 6, 2024 A 96.5 · 4 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed two boxes of unwashed tomatoes stored above RTE produce in the WIC.
CDI: PIC corrected storage order.
REPEAT VIOLATION.
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 inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed a couple metal pans stacked and stored in the clean dish rack with visible food debris.
CDI: PIC moved pans to the dish room to be properly washed, rinsed, and sanitized.
REPEAT VIOLATION.
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 .
#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 two containers of dry, non-TCS food items with plastic scoop cups submerged in the food items.
CDI: Food employee voluntarily discarded scoop cups.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans and plastic containers wet-stacked and stored in the clean dish rack.
CDI: Pans were separated to allow proper air-drying.
REPEAT VIOLATION.
Aug 26, 2024 A 97 · 6 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed boxes of unwashed tomatoes in the WIC stored above RTE foods.
CDI: Food employees corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed a rusted can opener tooth attached to a prep table.
CDI: PIC removed can opener from the table to be properly washed, rinsed, and 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 .
#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 an incomplete TPHC procedures sheet posted in the kitchen; TPHC sheet did not specify the food items to be held on TPHC. Observed no discard times for the TPHC food items.
CDI: PIC completed a brand new TPHC form that was correctly filled out and will replace the previous TPHC sheet that was kept in the kitchen.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#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 working bottles of seasonings and sauces not labeled.
All working containers must be labeled. REPEAT.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal pans stored in the clean dish rack, stacked wet.
CDI: Metal pans were separated to allow proper air-drying.
#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 dumpster doors kept open during the inspection. REPEAT.
CDI: Dumpster doors were closed.
Points were not escalated, since dumpster area is a shared space with non-permitted facilities.
Jun 28, 2024 A 96.5 · 5 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe certified personnel at facility during time of inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Ranch dressing containing buttermilk cooling in large tightly sealed bucket in walk-in freezer above 41F with no change in temperature after 30 minute time period. *CDI - PIC removed lids (per EHS instruction) to allow air flow and assist with cooling.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 - Ranch dressing containing buttermilk in large bucket with tight fitting lid cooling in WIF not allowing air flow causing product to not cool efficiently. *CDI - PIC removed lids (Per EHS instruction) with 3 hours left to cool to assist with cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Garlic Aioli and Ranch without proper labeling making containers of product hard to identify. *CDI - PIC voluntarily discarded items.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster area with doors left open during inspection. NOTE: Dumpster area is a shared space with non-permitted facilities.
Oct 11, 2023 A 93.5 · 7 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - EHS observed several employees wash hands for less than 20 secs and with less than a 10 sec scrub. EHS also observed employees use bare hands to turn faucet off. This actions recontaminates the hands. CDI- Education was provided by PIC and EHS observed proper hand washing to occur by the end of the inspection.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- EHS observed salad tosser, potato slicer, knives, and spoons with food debris left on them and stored clean. EHS also observed dark build up on inside ceiling of ice machine. NOTE: non TCS foods cleanliness is the repeat but improvement noted from last inspection.
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
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed shredded cheddar cheese, shredded motza cheese, and pepper jack cheese above 41F and said to have been left in cold hold drawer overnight. CDI- PIC voluntarily discarded the items.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed all in use sanitizer buckets not labeled. CDI- PIC labeled items.
#36 · Thermometers provided & accurate
Corrected during inspection
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no functioning thin probe thermometer available during the inspection. CDI- PIC provided two functional thin probe thermometers during the inspection.
#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. 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 several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. Also observed wet cloths being stored under cutting boards. All non food contact surfaces shall be smooth durable, easy to clean, and non absorbent.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed doors open to dumpster. NOTE: dumpster area is shared with non permitted facilities.
Jul 20, 2023 A 95 · 8 violations
#6 · Proper eating, tasting, drinking or tobacco use
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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee open cup drinks stored near food. Observed employees drinking open cups near food prep areas.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employees handle trash, soiled utensils, and don gloves prior to food prep and clean utensil use without washing hands. Observed employees changing tasks like food prep to adjusting clothing and wiping sweat without a hand wash after donning new gloves. Observed employees enter the kitchen and don gloves without a hand wash to prep foods. CDI- Education was provided to PIC. PIC had employees wash hands properly.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - EHS observed dish machine in use at 0 ppm cl. EHS observed ice machine in need of cleaning due to dark and pink build up. CDI- PIC provided dish machine in use at 100 ppm cl.
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 nacho cheese, beer cheese, and marinara below 135F. CDI- PIC had employee reheat the items to at least 165F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed raw beef, raw chicken, sliced cheese, shredded cheese, cut lettuce, sour cream and made in house butter milk ranch above 41F. CDI- PIC was able to place all items in walk in cooler to quickly cool since they had only been out for 60 mins according to PIC.
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 .
#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 bottles and shakers without a label.
#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. - Observed several employees preparing foods with watches and bracelets on the wrist.
#56 · Meets ventilation & lighting requirements; designated areas used
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee items stored with and above clean food contact surfaces and food.
May 8, 2023 A 94.5 · details not yet loaded
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Jan 9, 2023 A 96.5 · details not yet loaded
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Oct 14, 2022 A 95 · details not yet loaded
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Jul 18, 2022 A 96 · details not yet loaded
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Apr 6, 2022 A 96 · details not yet loaded
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Jan 24, 2022 A 97 · details not yet loaded
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Dec 8, 2021 A 94 · details not yet loaded
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Jul 8, 2021 A 94 · details not yet loaded
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Feb 11, 2021 A 90 · details not yet loaded
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Aug 27, 2020 A 98 · details not yet loaded
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Aug 4, 2020 B 88.5 · details not yet loaded
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Feb 11, 2020 A 96 · details not yet loaded
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Aug 20, 2019 A 96 · details not yet loaded
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Mar 9, 2019 A 95.5 · details not yet loaded
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Dec 11, 2018 A 94 · details not yet loaded
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Apr 24, 2018 A 96 · details not yet loaded
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Oct 26, 2017 A 97 · details not yet loaded
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Apr 19, 2017 A 97.5 · details not yet loaded
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Dec 6, 2016 A 97 · details not yet loaded
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Aug 25, 2016 A 95.5 · details not yet loaded
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May 13, 2016 A 96.5 · details not yet loaded
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Jan 29, 2016 A 97 · details not yet loaded
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Sep 3, 2015 A 97 · details not yet loaded
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Apr 30, 2015 A 97 · details not yet loaded
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Dec 31, 2014 A 97.5 · details not yet loaded
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Sep 26, 2014 A 97.5 · details not yet loaded
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Jun 5, 2014 A 96 · details not yet loaded
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Mar 14, 2014 A 97 · details not yet loaded
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Oct 8, 2013 A 97 · details not yet loaded
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Jul 23, 2013 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “EAST COAST WINGS & GRILL” or State ID 2060017563). Inspection type (routine vs. follow-up) is not published in the county's data.