A97

HILTON GARDEN INN CHARLOTTE AIRPORT

2400 CASCADE POINTE BV, Charlotte, NC 28208

Restaurant · NC permit/State ID 2060017837

Latest gradeA (97)

Last inspectedOct 9, 2026

Inspections on record35

On record sinceDec 20, 2013

Score history

Dec 20, 2013Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 97 · 8 violations

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

Corrected during inspectionRepeat violation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple containers of strawberries with fuzzy white build up. EHS noticed a significant improvement from the last inspection since the strawberries were the only non-compliant items as opposed to having several other items out of compliance. -CDI- PIC voluntarily discarded the necessary containers of strawberries. REPEAT*** Due to improvement, points not escalated. (1 pt)

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a soiled can opener blade. This was the only food-contact surface that was soiled with food debris/residue. -CDI- PIC immediately placed the can opener in the dish machine to be W/R/S. Due to different circumstances from last inspection, points not taken. REPEAT*** (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: 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 .

#23 · Proper date marking & disposition −1.5

Repeat violationFollow-up verification required

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 no clear system for date marking. Some items were date marked for 6 days and other items were date marked for 8 days throughout the facility. 10 DAY VERIFICATION REQUIRED*** EHS will make follow up visit to check on the date marking system. 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 few items throughout the facility that were dated marked for 8 days and a few items that that had expired from their date marks. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 one wiping cloth that was visibly soiled with debris not being stored in a sanitizer solution. -CDI- Wiping cloth was immediately placed in a QUAT sanitizer solution at 400ppm. (0 pts)

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed slightly wet stacked containers. -CDI- PIC immediately separated top allow proper air drying. (0 pts)

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

Corrected during inspection

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single service lids being stored on the floor in the dry storage area. PIC stated that those must have just been placed there this morning from getting other pieces of single-service items on the shelf. -CDI- PIC placed the box of lids on the shelf. (0 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 healthy accumulation of fuzzy build up on the fan covers on the condenser in the WIC. EHS noticed a significant improvement from the last inspection with the wire racks and gaskets. Due to the circumstances and improvement from the last inspection, points not escalated. REPEAT*** (0.5 pts)

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed the draining pipe from one of the prep sink leading directly into the drain. -CDI- PIC contacted maintenance and the pipe was cut so that there was an air gap. (0 pts)

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Jun 25, 2026 A 98.5 · 4 violations

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

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed containers of strawberries, a container of raspberries, and herbs that were adulterated with white fuzzy build up. -CDI- PIC voluntarily discarded the necessary items. (1 pt)

#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 the guide of the deli slicer soiled with residue/debris. Increase cleaning frequency/clean every 4 hours. Due to severity, points not taken. (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: 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 .

#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 container off salsa that had been date marked 5/25/2026. -CDI- PIC voluntarily discarded the salsa. Due to severity, points not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#49 · Non-food contact surfaces clean −0.5

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 r surfaces throughout the facility soiled with grime/debris such as the wire racks in the WIC as well as most off the gaskets on cold holding equipment throughout the facility. Increase cleaning frequency. (0.5 pts)

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Dec 31, 2025 A 100 · 0 violations

Inspector comments: EHS noticed significant improvement from last inspection. The gasket on the WIC had been replaced thus making ice build up on the products in the freezer no longer a non-compliant item. Cold holding was also compliant during the inspection.

No violations were recorded for this inspection.

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Aug 26, 2025 A 97.5 · 5 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee cracking raw eggs then was about to dawn new gloves to handle RTE food without a hand wash. -CDI- EHS intervened and educated food employee. Employee washed hands following the correct procedures then donned new gloves. (0 pts)

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave soiled with food debris/residue. -CDI- Food employee immediately cleaned the microwave. (0 pts)

#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 Observed sliced tomatoes, sliced ham, smoked salmon, and corn salsa above 41F while said to be cold holding in the flip top unit. PIC stated that it was due to the flip top doors being opened and closed during breakfast. -CDI- PIC placed the items in the WIC to be quickly cooled. Due to the circumstances from the last inspection, points not increased. (1.5 pts) 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 −1

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed several packages and boxes of food with ice covering the packaging caused by the ice in the WIF. The unpackaged food was not observed as contaminated. (1 pt)

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

4-502.11(A) Maintain utensils in good repair. Observed spatulas and a serving spoon with damaged handles making them no longer smooth and easily cleanable. Repair or replace damaged utensils. (0 pts)

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May 14, 2025 A 97 · 5 violations

Inspector comments: - PIC states that the facility is soon switching over to a full service restaurant during all hours of operation. Facility is currently operating breakfast as half full service and half self service, with patrons allowed to do self service at the buffet line for a cheaper price and dinner is full service only. PIC stated they are going to get rid of the buffet line and the items that are held on TPHC there when they switch to only full service. New menus are to be introduced with the change but no new proteins are going to be brought into the facility, the kitchen will just be adding new items such as steak and eggs, huevos rancheros, etc.

#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 the blade of the table mounted can opener to be covered in an accumulation of food debris/grime. REPEAT. Points not escalated due to improvements from previous inspection. CDI - PIC brought can opener over to dishwashing area and informed dishwasher to emphasize cleaning the blade when washing the can opener. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house packaged chicken bistro sandwiches, smokehouse wraps (roast beef) and grilled chicken Caesar salads that were found in the open faced patron grab & go cooler at temperatures of 43-56F. Smaller quantities of the same items were also found in the 2 door glass RIC adjacent the office in the back kitchen at temperatures of 44-55F. Patron grab & go ambient observed at 40F and 2 door glass RIC observed at 39F. PIC stated that they sell a lot of these house packaged items and they are made daily. The chicken is cooked daily in the morning and the roast beef is cooked with peppers in the morning and then all items are cooled down in the WIC before preparing the grab & go boxes. PIC stated the items were beginning to be put into the grab & go boxes at 7am when he arrived. CDI - All out of temperature grab & go boxes were removed from the RICs, had their lids removed, placed on a rolling cart, and placed into the WIF to rapidly cool. All items were observed at 28-35F by 9:45am. 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 - Observed a large commercial bottle of salsa opened in the RIC adjacent the kitchen entrance that was not provided with a date mark. PIC stated the item was opened the day prior during their dinner service hours. CDI - PIC date marked item. 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 .

#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 an in-use wiping cloth for the counters at the cookline being held in a bucket containing a soap and water mixture. No sanitizer bucket was observed set up at the cookline. CDI - PIC set up sanitizer bucket at the cookline.

#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 the exterior/non-food contact surfaces of the robot coupe and the burger press to have an accumulation of food debris. PIC stated items aren’t used often and were observed stored on a back prep counter without any protective covering to prevent potential contamination. - Observed a light build up of food debris in the lowboy portion of the cookline opentop refrigerator.

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Feb 17, 2025 A 95 · 7 violations

#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 2 cans of roasted red peppers stored on a shelf in the dry storage room with dents along their seams. CDI - PIC voluntarily discarded cans.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of small metal insert containers stored as clean on the storage racks in the dishwashing area with visible food debris and sticker residue on their surfaces. CDI - PIC removed dishes and placed in dirty dish pile to be W/R/S. 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 .

#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 prepped chicken Caesar salads and mixed green salads cooling on a rolling cart in the WIC. As per PIC, the grilled chicken is pre-cooked and cooled before salads are prepped. Salads were observed stacked on the cart and with the lids completely on. Mixed greens salads observed with no change in temperature after 30 mins (58F) and chicken Caesar salads cooled from 61F to 60F after 30 mins. CDI - PIC removed lids to salads, unstacked containers and placed rolling cart into WIF for rapid cooling. All salads observed at 41F or below 30 mins after corrective actions. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 3 milk carafes at the patron cold buffet that were not provided with a TPHC time stamp. PIC stated the milks were held using time and discarded daily after breakfast (6am-10am). CDI - PIC time stamped milk carafes with discard time.

#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 a case of butane fuel stored on a shelf in the dry storage room directly above food products. CDI - PIC relocated butane to lower shelf, away from food products.

#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 prepared chicken Caesar salads and mixed green salads cooling on a rolling cart in the WIC. Salads were observed stacked on top of one another and with the lids completely on the products, not allowing for adequate cold air flow around the products. CDI - PIC unstacked salads, removed the lids, and moved to WIF for rapid cooling. Observed salads at 41F or below 30 mins after corrective actions. 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 squirt bottles of condiments and multiple containers of salt and pepper mixtures in the kitchen that were not labeled as to their contents. REPEAT. CDI - PIC labeled squirt bottles and salt and pepper containers.

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Sep 24, 2024 A 94.5 · 12 violations

Inspector comments: Observed no time stamps on items being held on TPHC. Per PIC, he was told that he did not have to mark time on items being that breakfast only lasted for 4 hours. Must follow rules per 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.

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./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 food employee drinking coffee in food prep area with no lid or straw. -CDI- EHS educated food employee on proper drinking procedures and food employee discarded items. -0-

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. -0-

#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 dish cart stored in front of handwashing sink in dish pit area. -CDI- PIC relocated item. -0-

#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 white buildup on blueberries in WIC. -CDI- PIC voluntarily discarded items. -0-

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE produce in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine at dish machine at 0 ppm. -CDI- PIC changed sanitizer bucket and concentration read at 100ppm. -0- 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

#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- Observed multiple items in top half of prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 41F. Observed items in display RIC above 41F. Refer to temperature chart. Observed ambient air of unit at 38F. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -1.5- 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 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 whole milk date marked 8/24 (discard 8/30). Observed wings improperly date marked 9/21-9/28 (discard should be 9/27). Observed tomato soup, mashed potatoes and cut lettuce with no date mark. Per PIC, milk date mark was incorrect and items with no date mark were prepared yesterday. -CDI- PIC properly date marked items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- Observed consumer advisory on breakfast and dinner menu that did not state for ALL items that items can be cooked to order/cooked your way. **10 DAY VERIFICATION REQUIRED** -0.5-

#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 labels missing on squeeze bottles of ranch, sweet chili sauce, bbq, and oil. -CDI- PIC properly labeled items. -0-

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed torn gasket and ice accumulation on WIF door. PIC stated that item had been repaired after last inspection but then unit had been broken again and new order had been placed. **REPEAT** -0.5-

#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 food employee drinking in food prep area from cup with no lid or straw. -0-

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Apr 10, 2024 A 94.5 · 8 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 raw chicken stored over cooked brisket in WIC. CDI - PIC corrected food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored over sauces in RIC. 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 dried food residue on deli slicer guard. CDI - PIC removed slicer to be washed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on ice machine divider.

#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 cooked chicken in low reach in cooler at 44 F. CDI - PIC voluntarily discarded food. 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 salsa in RIC with no date mark. Observed pepperoni, spinach, and American cheese in low reach in cooler with no date mark. Observed cooked brisket and deli meat in WIC with no date mark. REPEAT. CDI - PIC voluntarily discarded all food. 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 deli meat dated 4/3 - 4/20 in WIC. Observed pasta dated 3/30 in low reach in cooler. Observed salsa dated 3/18 in RIC. CDI - PIC voluntarily discarded all food. 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. PIC stated that cream cheese packets are placed back in cooler after breakfast. Employee stated that liquid eggs are saved after breakfast in some cases. Both items are held without temperature control and listed on TPHC procedures. CDI - EHS reminded PIC to discard both items after breakfast in all cases.

#37 · Food properly labeled: original container −1

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal dispensers missing ingredient and nutrition labeling. REPEAT.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held halfway out of sanitizer bucket. Keep cloths fully submerged in sanitizer.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket and ice accumulation on WIF door. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household blender in kitchen. Replace with commercial, ANSI certified or equivalent.

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Jan 18, 2024 A 95.5 · 8 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee crack raw shell eggs with bare hands before attempting to handle ready-to-eat food. EHS intercepted and reminded employee to wash hands. CDI - employee washed hands before continuing.

#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 shell eggs stored over lettuce in prep top. CDI - PIC moved shell eggs to bottom of low reach in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken cooked last night in WIC at 43 F. CDI - PIC voluntarily discarded food. 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

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 package of ham, container of marinara, and egg crumbles in prep top without date mark. PIC did not know when items were opened. CDI - PIC voluntarily discarded food. 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

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 French toast mix made with liquid pasteurized eggs on TPHC without written procedures. CDI - PIC added item to existing TPHC procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 chicken from last night cooling in covered plastic tray in WIC. Observed sausage removed from hot holding for banquet event cooling in ambient air on prep counter. Sausage was removed from hot holding one hour prior and was temped at 90 F. CDI - PIC moved sausage to WIF and will cool foods in shallow and uncovered metal containers in WIC or WIF. 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 −0.5

Corrected during inspectionRepeat violation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed raw salmon in sealed vacuum package in low reach in unit. Package label requires fish to be removed from package prior to thawing. REPEAT. CDI - PIC removed fish from vacuum package.

#37 · Food properly labeled: original container

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Oct 31, 2023 A 98 · 4 violations

#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 Observed sausage links in prep cooler above 41F (about 61F) due to resting on top of food pans in unit. PIC placed sausage links in WIC to rapidly cool. Milk in thermoses at customer self service bar was around 51F. These thermoses were placed on 4 hr TPHC since facility discards at end of service. CDI Due to improvement, point eduction will be reduced to half points. 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

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 items held on 4 hour TPHC without time signature of start or discard time. These items also needed to be added to the current TPHC form located on office door. (Breakfast sausage, potatoes, and customer self service thermoses for milk/half and half.) CDI-PIC added items to TPHC form and marked down discard time on white board. Breakfast is from 6:30-10am and PIC indicated that these items have been always discarded after breakfast service.

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed breakfast and dinner menu with asterisk noting disclosure of undercooked food items to menu items that are not/should not be undercooked - i.e. asterisk was located next to chicken sandwiches, fish and chips, quarter chicken, shrimp pasta, ribs and French toast. PIC will adjust menu accordingly. Verification required within 10 days.

#35 · Approved thawing methods used

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed raw salmon filets in prep reach in that were still in ROP packaging with vacuum seal still in tact - packaging notes that fish must be removed from ROP before thawing.

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Jun 7, 2023 A 96.5 · details not yet loaded