A97.5

PARK ROAD SODA SHOPPE

4121 PARK RD, Charlotte, NC 28209

Restaurant · NC permit/State ID 2060017915

Latest gradeA (97.5)

Last inspectedOct 9, 2026

Inspections on record40

On record sinceMar 27, 2014

Score history

Mar 27, 2014Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 97.5 · 4 violations

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed sausages holding under heat lamp below 135F. Sausages were holding at 115-125F. CDI - PIC reheated sausages on grill to at least 165F. -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 .

#25 · Consumer advisory provided for raw/ undercooked foods

Corrected during inspection

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed omelets and eggs (addition to sandwiches) did not have an asterisks tying it to the consumer advisory. EHS observed other menu items requiring asterisks to the consumer advisory were correct. CDI- Food employee added an asterisks to the menus while EHS was onsite. -0-

#41 · Wiping cloths: properly used & stored −1

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in santizer solution of less than 150ppm for QUAT. CDI- Buckets were refreshed with sanitizer at the correct concentration. **REPEAT** -1-

#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. EHS observed shelving in RIC beginning to rust. Repair/replace

View this inspection on the county portal ›

Jun 5, 2026 A 97.5 · 4 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P EHS observed employee handle raw beef and use same gloves, no hand wash or glove change, and proceed to prepare ready to eat food and grab deli paper for basket with same gloves. CDI- EHS provided education, employee discarded food and deli paper and complete a proper hand wash. -2-

#35 · Approved thawing methods used

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. EHS observed facility thawing raw chicken in prep sink without running water. CDI- PIC placed item in reach in cooler as they were not ready to use it yet. -0-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the kitchen area and behind front counter. -0-

#41 · Wiping cloths: properly used & stored −0.5

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in santizer solution of less than 150ppm for QUAT.. **REPEAT** -0.5-

View this inspection on the county portal ›

Jan 22, 2026 A 98 · 4 violations

#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 cut lettuce, raw shell eggs and sliced cheese holding above 41F. See temperature chart. Eggs and cheese were out of cold holing on counter.CDI- Top portions of lettuce and cheese were voluntarily discarded as some of the product was 41F or below. Raw shell eggs were placed in lowboy to cool as they had been out of cold holding for less than an hour. -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 .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in santizer solution of less than 150ppm for QUAT. CDI- PIC replaced sanitizer with a solution at 200ppm. -0-

#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 rusting racks in RIC and rusting dry storage shelves. Observed visibly soiled cardboard being used next to 3-compartment sink -0-

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

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 broken/cracked tiles throughout the kitchen, mainly near the ice machine area. Observed wall tiling separating from wall behind ice machine. Observed cracked floor tiles near ice machine.

View this inspection on the county portal ›

Sep 10, 2025 A 97 · 7 violations

#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 hot dogs, sausages, and gravy hot holding below 135F (see temperature chart). Sausages and hot dogs were overfilled on the hot line. CDI- PIC reheated the items on the stove to 165F. EHS advised PIC that overfilling product can contribute to lower holding 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed tuna salad, chicken salad, egg salad, sliced tomatoes, and salsa with a discard date of 09/09/25. CDI- PIC voluntarily discarded the products as they were beyond the 7-day allotted period for date marking TCS foods. 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen ground beef in prep sink at start of inspection. PIC stated that they ment to turn on the water. CDI- PIC correcting thawing process by turning on running water.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the kitchen area near bread storage.

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with undented cans in dry storage area. PIC stated that they do not use the dented cans but do not have a designated area for the cans. CDI- PIC designated an area for the dented cans.

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

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed deep freezer with data plate stating it was a household freezer. No ANSI certification was observed. Please remove. **REPEAT**

#55 · Physical facilities installed, maintained & clean

View this inspection on the county portal ›

May 16, 2025 A 96 · 7 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 raw sausage patties and sausage links being stored in WIF above RTE foods. CDI - Sausage was removed and placed below RTE foods. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sausage gravy from morning service cooling in two-door lowboy reach in. PIC stated gravy was placed in cooler at 11am. EHS observed temperature of 80F at 1:18pm. CDI - Gravy was discarded. EHS did observe adequate cooling of sausage patties and PIC was knowledgeable on correct cooling methods. No points deducted(0) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of hamburger patties in the bottom of 2-door reach in above 41F(see temp chart). EHS observed reach in cooler full of items that could potentially be preventing air flow. All TCS items stored above ground beef were 41F and below. EHS observed no signs of disrepair. PIC stated the hamburger meat had been in reach in cooler overnight and had not been pulled out for any reason. CDI - Hamburger meat was voluntarily discarded. (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 .

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

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed two-door reach in and lowboy full of TCS and non-TCS items that was observed to be causing cooling and cold holding issues. EHS advised to reduce amount of food being stored and/or remove non-TCS items from cooler that would prevent adequate cooling/cold holding. EHS also observed storage order issues in freezer due to lack of space. 10-day VR required to observe compliance. (0.5)

#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 buffalo sauce, ketchup, mustard, and an oil/herb mixture in bottles without labels. Please add labels for foods taken out of original container. (0)

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

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent in 2 door reach in accumulating dust. Observed air vents throughout kitchen accumulating dust. Increase cleaning frequency to reduce accumulation. (0.5)

View this inspection on the county portal ›

Jan 7, 2025 A 96 · 7 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without certified food protection manager. PIC on duty will be getting certification this month. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chili, pimento cheese, milk, hot dogs, and chicken salad without labels. CDI- PIC added labels to items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#35 · Approved thawing methods used −1

Corrected during inspectionRepeat violation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork loin thawing in prep sink with no running water. Upon conversation with food employee pork was being defrosted for cooking at a later time. EHS educated employee on proper thawing methods. CDI- PIC placed pork in reach in cooler to finish thawing. REPEAT.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in back of house and around milkshake machine. Contact pest control. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was observed ajar during inspection.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on food contact surfaces. EHS educated food employees on proper storage of wiping cloths during inspection. Sanitizer was also observed at the wrong concentration. CDI- PIC made new sanitizer bucket and replaced wiping cloths. REPEAT.

#55 · Physical facilities installed, maintained & clean

#56 · Meets ventilation & lighting requirements; designated areas used −1

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag and jacket being stored on top of boxes of single service items. CDI- PIC moved employee belongings to approved location. REPEAT.

View this inspection on the county portal ›

Oct 7, 2024 A 97.5 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. OBSERVED water jar stored directly in hand sink. CDI. PIC removed.

#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 sausages held on time without a TPHC. CDI. PIC was provided one. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 sausages held on time without time stamps on them. CDI. PIC had time written on them.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken in the prep sink thawing without running water on them,. CDI. PIC ran water on it.

#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 in use wet wiping cloths stored directly on prep table. CDI. PIC removed into sanitizer bucket.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility for measuring chemical concentration. PIC had the wrong ones. CDI. Right ones were ordered.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored on top of single use items in back of house. CDI- PIC moved belongings where they are not in contact with single use items and food. Repeat

View this inspection on the county portal ›

Apr 16, 2024 A 96.5 · 3 violations

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top and low boy cooler on prep line holding foods above 41F, see temperature chart. PIC called repair technician and voluntarily discarded foods prepared and held in prep top over 4 hours and put foods prepared within the last 4 hours in reach in cooler to cool. Items needed in flip top for service put on emergency TPHC until repairs are complete. REPEAT -3 pts- EHS will follow up within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on table where food/drink is prepared. CDI- PIC moved sanitizer bucket to bottom shelf away from food and drink. -0.5pts-

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

View this inspection on the county portal ›

Jan 18, 2024 A 96 · 7 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee drinks being stored on hand sink. CDI- PIC removed drinks and put them in designated area. -0pts-

#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 knives being stored as clean with dark debris between blade and handle. Observed can opener blade with debris. CDI- PIC placed knives and can opener in dish area to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (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 microwaves in need of cleaning inside cavity. -0pts-

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs over stacked in steam well. Top layer of hot dogs below 135F. CDI- PIC removed top layer of hot dogs to reheat and hot hold in metal container on stove. -1.5pts- 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 inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese on top of wells in flip top unit above 41F. Observed ranch containers over stacked in flip top above 41F. CDI- Sliced cheese moved to reach in to cool to 41F. Top layer of ranch cups moved to bottom of unit to cool to 41F. -1.5pts- 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

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 working containers of spices with no label. CDI- PIC put labels on containers. -0pts-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen. PIC stated pest control has been done recently. -0pts-

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

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed kitchen floors with debris in need of cleaning underneath, behind, and in between equipment. Ceiling vents in need of being dusted/cleaned. Knife holder on wall next to hand sink in need of cleaning. -1pt- REPEAT

View this inspection on the county portal ›

Sep 7, 2023 A 96.5 · 7 violations

#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 ice machine with black buildup on the ice shield. Recommend to clean as often as needed to avoid the buildup. 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

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. Hash browns in reach in cooler cooled 3.0 F in an hour. CDI- transferred to freezer 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Observed no date marking in small pans in the top of the salad prep unit Observed date marking for eight days on some items. Expiration date on date labels should be 6 calendar days from date of prep. Date of prep counts as Day 1. CDI- by instruction. 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 .

#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: Found rehydrated hash browns 80 .0 F in low boy reach in cooler. In one hour food dropped 3 degrees F. Cool hash browns in freezer until 41.0 F then transfer to properly operating reach in refrigeration. CDI- moved to freezer. 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 .

#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. Significant build-up on non-food contact surfaces of slicer.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed kitchen floors with dirt and debris and in need of cleaning, specifically under and behind equipment. 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. Floor and walls behind ice machine damaged.

#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. Employee hand bag stored on boxes of single service items.

View this inspection on the county portal ›

Jan 11, 2023 A 98.5 · 5 violations

Inspector comments: Discussed repeat violations for cooling methods, especially for hot TCS foods, with PIC. Possible risk control plan needed. Will make visit or observe during next inspection to asses RCP implementation.

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed exposed bags of food in walk-in freezer. Be sure that food remains tightly closed or covered in storage.

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

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed TCS foods in reach-in units above 41F after prep and cooling from breakfast with lid fastened. CDI-Lids removed and food placed into walk-in freezer. Foods close to 41F were vented in reach-in. Discussed with PIC about buying spoon vented lids/metal containers to facilitate active cooling.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in back kitchen. Keep working with technician to prevent and eliminate pests.

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing loose bracelets during cooking and food prep.

#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. Minor cleaning needed along shelving and outsides of food bins.

View this inspection on the county portal ›

Sep 15, 2022 A 97.5 · 3 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at sink in womens restroom. CDI-Signage provided to PIC.

#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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods overfilled in prep units above 41F - chicken salad, egg salad, tuna salad, ranch cups. Food below fill line was below 41F. CDI-Employee removed overfilled food.

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

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed chicken salad and cheese in reach in above 41F cooling with lid fastened. CDI-Lids removed and food placed into walk-in freezer.

View this inspection on the county portal ›

Jun 23, 2022 A 98.5 · 4 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cheese slices on ice bath - top of food still above 41F. CDI-Cheese container was placed in a deeper ice bath where temperatures quickly cooled to 41F. Ranch cups that were recently filled and placed in front prep top were stacked above fill line. Ranch cups below fill line were 41F and below and ones above fill line were about 46F. CDI-Overstacked ranch cups were moved to bottom of prep reach in.

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

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed tightly wrapped ham slices cooling from prep in reach-in cooler still above 41F and sausages cooling from earlier shift.CDI- Items were placed into walk-in freezer and quickly cooled.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. A few gnats observed near milkshake topping area.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate lactic acid sanitizer test strips. Verification required by 7/3/22

View this inspection on the county portal ›

Mar 29, 2022 A 97.5 · 5 violations

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed in use sanitizer bucket with zero ppm sanitizer. CDI-Food employee corrected concentration to 150ppm.

#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 small container of gravy cooling in small reach in cooler with tight plastic wrapping over product. CDI-tight wrapping was removed for rapid cooling and better air flow.

#43 · In-use utensils: properly stored −0.5

Repeat violation

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 scoop with handle laid flat on the sugar. Ensure that after scoop is used, handle must be stored upright. -REPEAT VIOLATION-

#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 kitchen floors with dirt and debris and in need of cleaning, specifically under and behind equipment.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on hand wash sink. CDI-Employee relocated drink to designated employee section.

View this inspection on the county portal ›

Dec 29, 2021 A 98 · details not yet loaded