A97.5

LONGHORN STEAKHOUSE #5520

9950 E INDEPENDENCE BV, Matthews, NC 28227

Restaurant · NC permit/State ID 2060017889

Latest gradeA (97.5)

Last inspectedOct 14, 2026

Inspections on record37

On record sinceMar 12, 2014

Score history

Mar 12, 2014Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 97.5 · 5 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. Observed milk, chicken, in prep line, cold holding at temperatures above 41F. CDI. PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Corrected during inspectionRepeat violation

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 shrimps, corn, prepped today, cooling in RI units. CDI. PIC removed to the WI cooler for proper cooling. Repeat **** improvement from last time 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 .

#40 · Personal cleanliness

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 working with food without a beard cover. Repeat **** ALL OTHER employees had hair cover.

#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 single use items stored directly on the floor in the dry storage area. CDI. PIC removed.

#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 bag stored by customer items.

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Mar 20, 2026 A 97 · 7 violations

#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. OBSERVED EMPLOYEE at the grill use phone and went directly into food prep without washing hands. CDI. Education was provided on when to wash hands and employee washed hands.

#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 items in the drawer, Cold holding at temperatures above 41F. CDI. PIC indicated that the unit went off. CDI. Unit was reconnected and temperatures drop to less than 41F. ***** all other items in the facility were holding at the right temperatures. 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 −0.5

Corrected during inspectionRepeat violation

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 items prepped today, cooling in RI units. CDI. PIC removed to the WI cooler for proper cooling. Repeat 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 .

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. Repeat

#49 · Non-food contact surfaces clean

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed water leaks under the sinks, and in soda dispenser upfront.

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Oct 15, 2025 A 97 · 7 violations

#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). 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 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 rice in the WI with a wrong date on it. CDI. PIC indicated that the rice was cooked yesterday and mistakenly dated. Date marking was corrected. Repeat **** all other items were properly dated. 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 items held on time without a TPHC on them. CDI. PIC placed time on them.

#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 tomatoes cooling in the WI in tightly sealed container. CDI. PIC removed the cover. 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep table.

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.

#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 drinks stored by customer items.

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May 27, 2025 A 97 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a tray of raw salmon and a container of raw shrimp being held on a shelf under trays of raw beef in reach in cooler next to grill. CDI: PIC re-arranged items to proper storage order. 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 boxes of unwashed produce being stored on shelf in walk in cooler above a container of washed Brussel sprouts. CDI: PIC re-arranged items to proper storage order.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside surfaces of bulk ice machine. Clean as needed.

#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 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 . Observed a container of cooked wings and a container of firecracker chicken wraps being held without date marks in fry prep drawer cooler. CDI: PIC date marked items. REPEAT. 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 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 . Observed a container of cooked wings being held in fry prep drawer cooler with the incorrect date mark on container. CDI: PIC placed correct date of prep on container.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of lids used for single use to go containers being stored outside of their original packaging right side up on prep shelf. CDI: PIC inverted container lids.

#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 build up inside warming drawers used for baked potatoes, inside oven and several reach in and prep coolers. Clean as needed. REPEAT.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 several areas in the kitchen. Replace missing grout. REPEAT. 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 build up on floor behind prep counters and underneath 3 compartment sink. Clean as needed. REPEAT.

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Jan 9, 2025 A 96 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal containers with build up of pieces of date mark stickers on inside food contact surface being stored as clean. CDI: PIC returned all items to be W/R/S. REPEAT.

#23 · Proper date marking & disposition

Corrected during inspection

#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 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 . Observed covered plastic bus tubs of cut lettuce cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lids from lettuce to allow rapid cooling.

#49 · Non-food contact surfaces clean

Corrected during inspection

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 build up on outside of warming drawers for potatoes and several pans with date mark sticker residue on outside of container being stored as clean. CDI: Employee cleaned warming drawers during inspection and metal containers with sticker residue were returned to be W/R/S.

#55 · Physical facilities installed, maintained & clean −0.5

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 broken floor tiles in front of back door in kitchen. Replace broken floor tiles. 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 build up on floors under shelving in WIC and under dry storage shelves. Clean as needed.

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Oct 28, 2024 A 94.5 · 3 violations

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

Corrected during inspectionRepeat violation

#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 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 container of sour cream and a container of shredded cheese both being held above 41F in potato prep cold well unit. See temp chart. CDI: PIC discovered circuit breaker for unit tripped. PIC placed items in RIC to rapidly cool. Items were documented at 41F or below approx. 2 hour prior. REPEAT.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being stacked wet nested on clean storage shelf. Allow equipment and utensils to air dry before stacking. REPEAT.

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Jun 5, 2024 A 94.5 · 8 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels that were stocked in dispenser at hand sink at center of cook line to be wet. A sanitizer bucket was stored directly under paper towels causing paper towels to soak up sanitizer. CDI: PIC replaced wet paper towels with new dry paper towels and relocated sanitizer bucket.

#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. 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 . Observed several plates, metal containers and bowls and one knife with build up being stored as clean on clean storage shelf and wall mounted knife holder. CDI: PIC returned all items to be W/R/S.

#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 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 . Observed containers of blue cheese crumbles, feta cheese, Swiss cheese in salad prep top cooler, containers of shredded cheese and blue cheese crumbles in salad prep RI cooler and individual portioned containers of honey Smokey butter and 4 cheese sauce all being held above 41F. See temp chart. CDI: PIC placed all items in WIC to rapidly cool as they had been in unit for approx. 2 hours. REPEAT.

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

Corrected during inspectionRepeat violation

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 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 . Observed a container of rice mostly covered with aluminum foil cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed rice in WIF to rapidly cool. REPEAT.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects around boxes of potatoes in back prep area. PIC stated he has reached out to pest control service provider to address issue.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers stacked wet nested on storage shelf next to dish machine. Allow equipment and utensils to air dry before stacking. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed prep reach in cooler #12 at end of cook line next to salad station with a door that was unable to be fully closed. TCS food items in unit measured above 41F. See temp chart. Submit service request for unit to be repaired and do not use until repairs are made and unit can maintain foods at 41F or below.

#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 build up on inside of reach in cooler next to grill and outside of warmer drawers used to hold baked potatoes. Clean as needed. REPEAT.

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Oct 18, 2023 A 97 · 6 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 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 . Observed a container of individually portioned bags of rice being held in prep drawer cooler and a small container of Smokey tomato butter being held on prep counter in which PIC stated is stored on counter throughout the day. both items were above 41F. See temp chart. CDI: PIC placed rice in WIC to rapidly cool and Smokey tomato butter was voluntarily discarded. PIC stated Smokey tomato butter will be held on TPHC moving forward. REPEAT. Points not escalated due to improvement in cold holding since previous inspection.

#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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of butter being held on TPHC on prep counter with no written procedures for TPHC available. CDI: EHS provided a copy of form to PIC which was completed on site.

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

Corrected during inspectionRepeat violation

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 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 . Observed a container of portioned shrimp tightly stacked and wrapped in plastic cooling in WIC and a sheet tray of ribs tightly wrapped in plastic cooling on speed rack in WIC. Both items were cooling at a rate insufficient to reach cooling parameters. REPEAT

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged ribs thawing under running water in prep sink. Ribs were not fully submerged in water and water running from tap was 73F. CDI: PIC placed ribs in WIC to continue thawing process.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans being stored wet nested on clean storage shelves. Allow equipment and utensils to air dry before stacking.

#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 outer surfaces of flip top coolers and inside surfaces of drawer coolers with build up. Clean as needed.

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Jul 18, 2023 A 95.5 · 11 violations

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC touch a piece of cut lettuce that was hanging off the side of a container full of cut lettuce to put lettuce back in container. CDI: PIC discarded container of cut lettuce.

#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. 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 . Observed 1 metal container with build up of food soil and 2 metal containers with date marking labels stacked within each other so that stickers were in contact with inner surface of following containers. Items were being stored as clean. CDI: PIC returned containers to be W/R/S. REPEAT. Points not escalated due to only 3 items found not to be clean to sight and touch.

#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: 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 . Observed 2 large plastic containers of cut lettuce being stored in prep drawers and several chubs of ground beef, several boxes of raw chicken, several various cheeses and cooked wings being stored in WIC all above 41F. See temp chart. All TCS items were voluntarily discarded by PIC and cut lettuce was rapidly cooled by ice bath. WIC is holding an ambient air temperature of 45.8. Facility voluntarily closed due to lack of cooler space. VERIFICATION REQUIRED within 3 days to ensure facility’s WIC is operating correctly.

#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 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 . Observed a tray of portioned cooked mushrooms being held in a RIC with no date mark. CDI: PIC stated mushrooms were cooked yesterday and date mark sticker may have been on plastic wrap that was removed from tray. PIC date marked mushrooms. Overall good date marking system was observed.

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

Corrected during inspectionRepeat violation

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 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 . Observed a covered container of Parmesan spread cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC discarded item. REPEAT

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout kitchen. PIC stated a service request has been submitted to pest control service provider to address issue.

#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 a box of seasoning being stored on floor in dry storage room. CDI: PIC placed box of seasoning on a shelf.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying utensils with a cloth before rolling utensils in a napkin. Air dry equipment and utensils.

#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 use cups being stored on floor in dry storage room. CDI: PIC placed box on shelf.

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

4-501.11 Maintain equipment in good repair. Observed WIC holding an ambient air temperature of 45.8F. PIC submitted a service request for repair.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe from hand sink next to bulk ice machine at front prep line. PIC stated a service request has been submitted to repair leak.

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Apr 11, 2023 A 95.5 · 8 violations

#10 · Handwashing sinks supplied & accessible −1

Follow-up verification required

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink on grill line without soap. VR required within 10 days.

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

Corrected during inspectionRepeat violation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and bowls with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. Points decreased due to significant improvement from last inspection. For more information, please visit: http://meck.co/FoodSafety 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

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 onions at 104F, after more than 2 hours of cooling. CDI: PIC voluntarily discarded items. 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT 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 containers of mac and cheese in cold drawers with use by dates of Monday. PIC stated the employee placed wrong stickers on items. Mac and cheese was prepped on Monday. CDI: PIC placed correct date stickers on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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 cooked onions cooling in plastic bag inside the walk in cooler. CDI: PIC and EHS discussed cooling methods. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal sheet pans and plates wet stacked.

#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 large cutting boards with deep cuts and grooves.

#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 on non food contact surfaces of the fryers, bottom of cold drawers, and reach in units. Clean as needed.

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