A98.5

MSC INDUSTRIAL SUPPLY

525 HARBOUR PLACE DR, Davidson, NC 28036

Restaurant · NC permit/State ID 2060017700

Latest gradeA (98.5)

Last inspectedOct 27, 2026

Inspections on record26

On record sinceAug 9, 2013

Score history

Aug 9, 2013Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 98.5 · 3 violations

Inspector comments: TPHC - Hot Line, Chefs Table, Buffets

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwashed strawberries stored above ready-to-eat broccoli. Observed uncovered yogurt containers in the walk-in cooler.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

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 mozzarella, dices tomatoes and salsa from 10/20/26. CDI - Items were voluntarily discarded.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of herbs sitting in a sheet pan full of water in the walk-in cooler.

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Jun 10, 2026 A 97 · 5 violations

Inspector comments: TPHC - Hot Hold Line, Chefs Table, Buffets

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a box of bell peppers with microbial growth. CDI - Items were voluntarily discarded.

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-45 degree TCS food items in the prep cooler. Cooler will be placed on 4-hour TPHC until it is repaired. Compass Group provided policy during inspection.

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

Corrected during inspectionRepeat violation

REPEAT 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 hot line items on TPHC without times recorded in the log book. CDI - Log book was filled out for the time food was brought out.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication hanging on a walk-in cooler shelf above food products. CDI - Food products were moved forward to prevent any contamination.

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed buffet items such as salad and bread without sneeze guards.

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Dec 16, 2025 A 91.5 · 9 violations

Inspector comments: During today’s inspection, EHS observed several violations of permit conditions: 1) Facility has been vacuum sealing (reduced oxygen packaging) several cooked items and storing them in the walk-in freezer without an approved HACCP plan or Variance. 2) Multi-use utensils may not be used or stored on the premises due to no dish machine. EHS observed plates and silverware in the kitchen and storage room. 3) Facility is approved to cook and cool 3 items. EHS observed 6+ items but has determined there is adequate space and equipment to continue cooking and cooling more than three. Facility will be moved to a Category 4 in July, 2026. The following are notes about the facilities processes. 1) Packaged Foods are prepared for a grab-n-go station. These items have labeling requirements including allergens. EHS will discuss this process with the new management company in January. 2) Live Oysters have been served before for special catering events within the building. The facility has 2 prep sinks. 3) TPHC - Currently, the Salad Bar is on 4-hour Time as a Public Health Control. 4) The sandwich cooler is required to be repaired or replaced. EHS will meet with Debbie Vacarro to review purchases this Friday. 5) Facility has not been approved to conduct any Specialized Processes. 6) No multi-use utensils can be used until a dish machine is installed. Mecklenburg county plan review specialists will need to be contacted to ensure there is an adequate hot water supply. Below are the current Permit Conditions listed for the facility. __________________________________ - The owner/operator shall notify the MCHD (Mecklenburg County Health Department) in writing if food will be transported or sold at any location outside of Mecklenburg County, North Carolina. -The owner/operator shall obtain prior written approval from MCHD before adding, removing, or exchanging equipment. All replacement equipment or equipment added to the facility shall be ANSI/NSF listed or equivalent and be used for its intended purpose. - Changes to the dimensions of food preparation areas, seating capacity or the addition of rooms to the existing facility are prohibited without review and approval of plans and specifications by MCHD. Construction or renovations shall not commence until plans have been approved. -The current menu or similar must be maintained unless first approved by the MCHD. Request for approval of changes shall be submitted in writing to MCHD. -This facility is restricted to the use of single-service eating and drinking utensils. Equipment for washing, rinsing, and sanitizing multi-use utensils shall not be installed without first obtaining written plan approval from the MCHD. -The preparation of foods that require a specialized food process such as sushi or ceviche, or use of processes such as sous vide or reduced oxygen packaging is prohibited without prior written approval of the MCHD or the North Carolina Department of Natural Resources.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee touch her face and then move to handle food products without discarding gloves and washing hands. CDI - Employee was educated and they discarded gloves and washed hands.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT 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). 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 missing or incorrect date marks for milk, open packages of bacon, deli turkey, chicken pasta, chicken soup, marinara and chicken salad. Observed deli ham from 12/8/25. CDI - Items were voluntarily discarded.

#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. 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 the sandwich prep cooler being used on 4-hour TPHC without a policy. Observed missing time stamps for 4-hour Salad Bar. CDI - Sandwich Cooler was added to the TPHC policy and Time stamps were added for the time they were prepared. Sandwich cooler will be used for separate items during Breakfast and Lunch. This will be a temporary process until the unit is repaired or replaced.

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1

Follow-up verification required

3-DAY VERIFICATION REQUIRED 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P 3-502.11 Obtain a variance for specialized processes.-Pf Observed vacuum sealed Chicken Soup, BBQ, Gravy, Butternut Squash, Marinara, Alfredo and Ham in the Walk-in freezer. Most of these items have been cooked and cooled. Vacuum Sealer and all items must be removed from the facility by Friday.

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

Follow-up verification required

10-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the only sandwich prep cooler on the service line around 60 degrees. 4-hour TPHC will be used until the cooler is repaired or replaced.

#35 · Approved thawing methods used −0.5

Corrected during inspection

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 noodles thawing inside of a prep sink with no running water. CDI - Item was placed in the walk-in cooler.

#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 an employee preparing food while wearing a watch.

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

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a broken sandwich prep cooler. Observed a “household use only” vacuum sealer.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

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Jul 24, 2025 A 96 · 10 violations

Inspector comments: Establishment no longer caters to the Tyvola Road location due to them opening their own kitchen. No catering operations are conducted at this time. Permit has been amended. EHS and managers corrected menu’s to include proper disclosures for eggs cooked your way. Advisory was removed from burgers that are always fully cooked. Establishment has retained and dated one oyster shellstock tag for an event that occurred earlier this month. Establishment salad bar has been placed on 4-hour TPHC due to it only being open from 11:00am to 2pm.

#10 · Handwashing sinks supplied & accessible

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign in the men’s restroom.

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed several dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

#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. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food debris behind the deli slicer blade. Observed microbial growth in the self-service drink machine ice chute. CDI - Slicer was taken apart to be rewashed.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods on the open-faced salad bar above 41 degrees. CDI - Salad bar will be placed on 4-hour TPHC. EHS provided policy during inspection and labels will be used to track time.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

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 frozen short ribs and sandwiches with no date labels. CDI - Short ribs and sandwiches were labeled for the day they were made.

#37 · Food properly labeled: original container

Corrected during inspection

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed self-service containers of chicken salad, tuna salad, turkey wraps, and brownies with only the common names labeled on the packages. CDI - Manager labeled tuna salad with “contains fish.” Wraps and brownies were labeled with “contains wheat, eggs.”

#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 an employee preparing food while wearing a watch.

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed self-service plastic knives in a container with handles turned in different directions.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mop sink splitter without a back flow prevention device. CDI - Hose was removed.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed missing trash can by the left side handsink on the service line.

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May 15, 2025 A 97.5 · details not yet loaded