A93.5
RED LOBSTER RESTAURANT
9415 PINEVILLE-MATTHEWS RD, Pineville, NC 28134
Restaurant · NC permit/State ID 2060018015
Latest gradeA (93.5)
Last inspectedAug 10, 2026
Inspections on record38
On record sinceNov 14, 2014
Score history
Nov 14, 2014Higher is betterAug 10, 2026
Inspections & violations
Aug 10, 2026 A 93.5 · 7 violations
Inspector comments: EHS noted that cold holding has come fully under control as a risk factor onsite, but the establishment remains out of compliance for cleanliness to sight and touch of food contact surfaces, as well as pattern of residue inside the chemical dish machine. EHS will return for an onsite verification within 10 days and determine the need for resumption of a Risk Control Plan. PIC is advised to have the chemical dish machine pressure sensor repaired at earliest opportunity.
Lastly, EHS noted the establishment received Taylor Farms pre-washed, shredded ice berg lettuce and mixed lettuce with cabbage. EHS checked the onsite batches and determined they are not involved in the recall, and supplied from California, not New Mexico. PIC states they are diligently washing all produce before used, including pre-washed, shredded lettuce. PIC advised to monitor their supplier and abide by FDA recall guidelines, and continue complaint methods of produce washing.
PIC encouraged to reach out with questions or support needs.
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violationFollow-up verification required
REPEAT. TEN DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed numerous nesting plastic tubs stored on clean rack with sticker residue, and dishes stored as clean near chemical dish machine with bits of food and encrusted grease present.
EHS will make onsite visit to verify corrections within 10 days. See general comment. (-3)
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 food splatter inside cook line microwave. Increase cleaning frequency.
#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 melted butter containers on warmer table across from cook line in hot holding for one hour between 110F-120F.
CDI- Butter reheated above 165F and returned to area labeled for TPHC. Butter should be added to TPHC procedure list. (-0)
#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
Observed tilapia thawing at 3 comp sink at 80F. EHS advised PIC that thawing should be done in WIC during summer months when ground water will not remain below 70F, as required for thawing in water by the 2017 NC Food Code.
CDI- Thawing at sink stopped, fish returned to WIC for rapid cooling. (-0)
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed in-use utensils stored in soiled and cloudy water at make line.
CDI- Emptied and refilled. (-0.5)
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violation
REPEAT.
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed white residue inside high temp dish machine, which PIC states it is cleaned weekly. EHS advised it should be cleaned daily, or as often as needed. (-1)
4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate.
Observed pressure dial needle on high temp dish machine with no movement or registered change of pressure throughout entire wash/rinse cycle- 15psi read on dial throughout. Repair sensor and ensure dish machine is in good repair. EHS will make return visit within 10 days to reassess.
#49 · Non-food contact surfaces clean −1
Repeat violation
REPEAT.
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 food debris and splatter inside unused two door RIC to side of fryer baskets. Increased cleaning frequency advised. (-1)
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT.
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 many missing floor tiles near fryers. Bring into good repair at earliest opportunity. (-1)
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed unused RIC onsite without use for more than a year. Repair or remove unnecessary equipment from premises.
May 27, 2026 B 87 · 13 violations
Inspector comments: Return visit to be made Monday, 06/01, to initiate a Risk Control Plan for multi-repeat priority violations.
PIC and staff encouraged to reach out with any questions or support needs. Training visits and follow up compliance visits will be made as needed to support correction of non-compliant items.
Inspection co-led by EHS Nicholas Suhocki.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at cook line hand sink.
CDI- PIC refills dispenser. (-0)
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed leaking fan in WIC dropping large amount of water onto food below. Entry of water observed in multiple containers, as well as wet cardboard boxes and more than an inch of standing water on lidded/packed items.
CDI- items in sealed packaged verified without entry of water and removed to separate area. Contains with entry or water and food inside soaked cardboard boxes voluntarily disposed. A large metal container was placed to catch water. PIC should place work order for WIC. (-1)
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed numerous containers and utensils stored as clean on rack with visible food debris, grease, soap, and/or date mark sticker still remaining.
CDI- All dishes re-w/r/s. EHS advised PIC and dishwashing staff member about ware-washing efficacy. (-3)
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quat above 450ppm in 3 comp sink at bar where sanitization of dishes occurs.
CDI- Quat dilluted to 350ppm.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS dressings in ice bath at expo lowboy between 48-52F and portioned crab dip in cook line cold drawer between 44F-46F.
CDI- PIC voluntarily discards crab dip + dressings and restarts with new products below 41F on TPHC. EHS advises no TCS foods should be stored inside the expo lowboy without proper TPHC until it is repaired, with an ambient temp low enough to support maintaining TCS foods at 41F and below. Cold drawer across cookline should also be used with TPHC only until building AC is repaired and ambient temp in unit can support proper cold holding. (-3)
**EHS notes this is the fifth consecutive inspection with cold holding out of compliance. A return visit will be made Monday, 06/01, to initiate a Risk Control Plan in collaboration with PIC**
#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 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 portioned crab dip in cook line cold drawer expired yesterday. Points not escalated due to overall improvement to date marking onsite. (-1.5)
#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 wiping cloths in 50PPM of quat.
CDI- Sani-bucket sanitizer refilled to proper concentration. (-0)
#43 · In-use utensils: properly stored −1
Corrected during inspectionRepeat violation
REPEAT.
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed in use utensils covered in food debris in dipping well with inadequate water pressure to remove debris.
CDI- Water pressure increased, utensils brought to ware-washing for w/r/s. (-1)
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed many rows of dishes stacked wet on clean rack. EHS advises PIC to space dishes out and allow them to dry prior to stacking. (-0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
REPEAT.
4-502.11(A) Maintain utensils in good repair.
Observed employee with a wiping cloth duct taped to a rod being used to clean the cook line grill. EHS advises staff to use a
cleanable utensil that can withstand ware-washing, or make the wiping cloth used for this purpose (without sanitizer), single use
only. Do not keep soiled wiping cloth at cook line stored improperly, and do not use duct tape on utensils used to clean food
contact surfaces. (-1)
4-501.11 Maintain equipment in good repair.
Observed torn gaskets in cook line cold drawers, causing inability for drawers to seal fully. Repair.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violationFollow-up verification required
REPEAT. 10 DAY VR.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no thermometer for confirming temp of high temp dish machine. PIC states that one has been ordered. A return visit will be made to re-asses within 10 days. (-1)
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed food debris and orange residue accumulating inside conveyor dish machine. Clean at earliest opportunity to prevent contamination.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT.
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 grease residue and food debris on outside and inside of storage equipment throughout kitchen. Increased cleaning
advised. (-0.5)
#51 · Plumbing installed; proper backflow devices −1
Repeat violation
REPEAT.
5-205.15 Maintain a plumbing system in good repair.
Observed standing water at floor drain which prep top utensil dipper well empties into, causing excess water accumulation on corridor floor. Restore drainage at earliest opportunity and squeegee water into nearest drain regularly. (-1)
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT.
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 damaged floor tiles on make line and standing water accumulating where sections of tile are missing. Repair/replace
at earliest opportunity to ensure floors are cleanable and prevent pest harborage. (-1)
May 18, 2026 B 87.5 · 16 violations
Inspector comments: EHS notes this is the fourth consecutive inspection out of compliance for food contact surfaces being clean to sight and touch. A Risk Control Plan or permit action will be initiated at the next inspection if 4-601.11(A) is out of compliance.
PIC is encouraged to reach out with any questions, support needs, to schedule re-inspection, or request an educational visit. EHS will follow up within 10 days about the dish plate thermometer verification if no word is received.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed scoops hanging on wall storage and plates on clean rack with food debris, and table top can opener blade with severely encrusted food debris.
CDI- All items brought to ware-washing. (-3)
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 all 3 microwaves with significant food debris inside. Increase cleaning frequency.
#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 baked potatoes cooked yesterday still between 43-45F inside WIC.
CDI- PIC was observed voluntarily disposing at the start of inspection, without EHS intervention needed. Improper cooling cause identified as sheet pans densley stacked without potatoes halved to allow entry of cold air. (-0)
#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 all TCS foods in the expo lowboy (dressing, shredded cheese, shredded lettuce) between 47F-52F. Equipment ambient temp at 53F.
All items above 41F voluntarily disposed of. TCS foods should not be stored in the lowboy until repaired. Additional coolers are available. (-1.5)
#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 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 shredded lettuce, opened container of mayo, sour cream, and shredded cheese in lowboy without date mark. Also observed open package of macaroni and cooked crab legs in make line cold drawers without date mark.
CDI- All items without dates voluntarily discarded. (-1.5)
#24 · Time as a Public Health Control; procedures & records −1.5
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 shrimp sauce, sour cream, and butter, and ranch in expo cold wells on TPHC, without time labels.
CDI- PIC confirms when items first left WIC (this morning, around 11am). TCS items cooled to 41F in WIC and labeled for time. Butter above 70F was voluntarily discarded. (-1.5)
#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 marinated raw lobster tails and scallops cooling in WIC with 2-3F degree temp increase two hours after initial cooling temps taken.
CDI- PIC moves entire rack with cooling items away from door which is opening and closing at a high frequency, precluding proper cooling. EHS advises this portion of the WIC, and foods stored in it, be monitored with probe thermometer regularly throughout the day to ensure corrective actions if needed. EHS observed ambient temp of unit at 37F and area near door with ambient temp of 43F. Staff also advised not to let door stay open while retrieving things inside. (-0.5)
#37 · Food properly labeled: original container −2
Repeat violation
REPEAT.
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 several containers of spices throughout kitchen unlabeled. (-2)
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler wearing watch while engaged in food prep. EHS spoke to staff about need to remove wrist jewelry when working with food.
CDI- Watch removed. (-0)
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use.
Observed sliced limes with sticker remaining at expo.
CDI- Lime with sticker disposed of. EHS advises on proper produce washing. (-0)
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed utensils in water at 3 dipper wells without water running.
CDI- PIC turns on dipper wells to floods away food matter. (-0.5)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
REPEAT.
4-502.11(A) Maintain utensils in good repair.
Observed employee with a wiping cloth duct taped to a rod being used to clean the cook line grill. EHS advises staff to use a cleanable utensil that can withstand ware-washing, or make the wiping cloth used for this purpose (without sanitizer), single use only. Do not keep soiled wiping cloth at cook line stored improperly, and do not use duct tape on utensils used to clean food contact surfaces. (-1)
4-501.11 Maintain equipment in good repair.
Observed expo lowboy with TCS foods stored inside and ambient temp at 53F. All TCS foods discarded, other lowboys to be used in meantime.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed multiple cutting boards with deep scoring and stains, no longer cleanable.
CDI- PIC removes boards from service.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
10 DAY VR
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no thermometer for confirming temp of high temp dish machine. PIC should procure one (or color-changing labels) within 10 days and confirm with EHS. (-0.5)
#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 grease residue and food debris on outside and inside of storage equipment throughout kitchen. Increased cleaning advised. (-0)
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed expo hands sink with standing water in basin, blocked off from use. Other hand sinks are available within 10 yards. Repair plumbing at earliest opportunity. (-0)
#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 damaged floor tiles on make line and standing water accumulating where sections of tile are missing. Repair/replace at earliest opportunity to ensure floors are cleanable and prevent pest harborage. (-0.5)
#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 sunglasses on prep top where food prep was being done. EHS advises employees possessions must be kept separate from food storage and active prep areas. (-0)
Dec 10, 2025 A 92.5 · 9 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 no paper towels at hand sink adjacent to ware-washing machine. CDI- PIC restocks paper towels. (-0)
#13 · Food in good condition, safe & unadulterated −1
Follow-up verification required
3 DAY VR.
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed lobster life support tank with extremely low visibility through clouded water, and one lobster deceased. Tank is in need
of cleaning and water change before resuming use and replenishing lobsters for consumption. PIC should refrain from serving lobsters presently in the tank, and EHS will make a visit to reassess when tank is refilled. PIC should reach out when tank is ready for verification, or EHS will make visit on Friday 12/12. (-1)
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed table top can opener blade and several metal containers stored as clean with food debris and grease residue on clean
dish rack. (-3)
CDI- Dishes removed from rack and returned to ware-washing for re-w/r/s.
#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 sliced lettuce in cold drawer at cook line without date mark.
CDI- Employee voluntarily disposes of lettuce. (-0)
#37 · Food properly labeled: original container −1
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry
pasta.
Observed multiple containers of spices throughout kitchen without identifying label. PIC should label all working containers with
product name. (-1)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-502.11(A) Maintain utensils in good repair.
Observed employee with a wiping cloth duct taped to a rod being used to clean the cook line grill. EHS advises staff to use a cleanable utensil that can withstand ware-washing, or make the wiping cloth used for this purpose (without sanitizer), single use only. Do not keep soiled wiping cloth at cook line stored improperly, and do not use duct tape on utensils used to clean food contact surfaces. (-0.5)
4-501.11 Maintain equipment in good repair. Observed two fryer baskets with deteriorated wire, no longer safe to use. EHS advises replacing baskets and not using damaged ones in meantime. EHS also observed cold drawers no in use with damaged exterior and insulation fully visible. Repair or remove broken equipment from the premises.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be
provided and available for use during all hours of operation.-Pf
Observed quat sanitizer hooked up to dispenser at chemical dish machine when chlorine is required (-0.5)
CDI- PIC correctly sets up chlorine sanitizer. PIC begins process of taking all dishes stored as clean through ware-washing again, to ensure proper sanitization.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other
soil accumulations.
Observed grease residue on food contact surfaces or some bakeware. Increased cleaning advised.
REPEAT.
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 food debris on outside and inside of equipment throughout kitchen. Lowboys, cold drawers, gaskets, doors, and racks require increased cleaning frequency and efficacy. (-1)
#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 serious build up of dirt and dust in ceiling fans, siding coming away wall in corridor near walk-ins, broken floor tiles in multiple locations which are no longer cleanable. Repair at earliest opportunity. (-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 food debris beneath equipment, ware-washing machine, etc. Ensure that beneath equipment is regularly cleaned to prevent pest harborage.
Aug 28, 2025 A 93.5 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes stored as clean with food debris and sticker residue.
CDI- Dishes returned to ware-washing for W/R/S. (-3)
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 one microwave with food debris and spills inside. Ensure microwaves are cleaned daily.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT.
-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sour cream, tartar sauce, and butter held above 41F on front prep counter.
CDI- PIC labels items for time based on when they left WIC. TPHC discussed in depth with PIC. (-3)
Procedure form for TPHC going forward here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several items in RIC without date marks.
CDI- PIC labels items. (-0)
#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 wiping cloths in quart with <50ppm.
CDI- PIC refills to proper concentration. (-0)
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed in use utensils in dipper well with water pressure too low to flush away particulate matter.
CDI- PIC increases water pressure at dipper well. (-0)
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed many round pans with grease residue on food contact portion. Increased cleaning efficacy to remove residue is advised. Pans no longer smooth and cleanable should be removed from service. (-0)
REPEAT.
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 food debris inside unused cold drawers of fliptop upon first entry to kitchen. Clean equipment at earliest opportunity. No escalation of points due to separate area than noted on past inspection. (-0.5)
May 15, 2025 A 93 · 7 violations
#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 several plates and bowls stored as clean but had debris and soil. CDI, equipment relocated for cleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pico, cheese and sour cream held on table above 41 degrees F. CDI, foods were placed n cart from morning per PIC. CDI, foods relocated to walk in cooler to rapidly cool.
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 .
#37 · Food properly labeled: original container −2
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some shaker containers of spices not labeled.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. - Observed 2 hood lights not working.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no min/max thermometer on-site to measure temperature at high temperature dish machine. Verification required.
#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 shelving collecting debris and soil throughout.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile damage near dish machine and wall behind fryer. 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 floors collecting debris behind equipment in hard to reach areas and behind ice machine.
Jan 31, 2025 A 94.5 · 5 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment with same gloves but not wash hands after gloves became soiled. CDI, employee removed gloves and washed hands.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
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 dried food residues in microwaves.
#37 · Food properly labeled: original container −1
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shaker containers of spices and food ingredients not labeled. 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 equipment being towel dried after sending through dish machine to wash, rinse and sanitize.
Observed single-service containers and utensils stored in soiled baskets and areas where food particles and debris accumulating./
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
#55 · Physical facilities installed, maintained & clean −0.5
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile damage in walk in freezer and wall behind fryer.
Jul 17, 2024 B 86 · 17 violations
#8 · Hands clean & properly washed
Corrected during inspection
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 - Observed employees touch face and reach in pocket hand handle personal items then proceed to handle clean equipment but not wash hands before handling clean equipment. CDI, employee washed hands.
#15 · Food separated & protected −3
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 opened containers of raw fish stored over RTE hushpuppy mix in open containers in freezer. CDI, foods relocated for proper storage. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black soil residue accumulating on internal baffle of ice machine.
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 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several plates, utensils and can opener stored as clean but soiled. CDI, equipment relocated for cleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed lobster cooked to 138 degrees F. CDI, lobster placed back in conveyor oven to continue cooking too 177 degrees F. PIC advised EHS Whaley’s scheduled for maintenance of conveyor oven.
#20 · Proper cooling time & temperatures
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 cut tomato recently prepared according to PIC cooling at 52 degrees F at 12:13 in deep covered container. At 12:13 tomato remained at 52 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and tomato transferred to shallow uncovered sheet pan and relocated to WIC to rapidly cool..
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoe hot held at 122 degrees F and marinara sauce at 119 degrees F. CDI, foods reheated to greater than 165 degree F. See temperature observation chart.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce cold held at 46 degrees, Cole slaw at 43 degrees F and pasta at 44 degrees F cold held in produce walk in cooler. CDI, items in unit over 4 hours voluntarily discarded and recently prepared items relocated to beer cooler. Only non TCS to be stored in unit until calibrated. PIC contacted refrigeration maintenance for service of unit. Observed cheese cold held at 50 degrees F and sour cream cold held at 49 degrees F and tomato cold held at 52 degrees F on serving line. CDI, items voluntarily discarded.
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
Corrected during inspection
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 pasteurized crab meat not date marked. CDI, container voluntarily discarded.
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 −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 cut tomato recently prepared according to PIC cooling at 52 degrees F at 12:13 in deep covered container. At 12:13 tomato remained at 52 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and tomato transferred to shallow uncovered sheet pan and relocated to WIC to rapidly cool..
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
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 some shaker containers on line of dry food ingredients not labeled.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live fly on prep table near fryer.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment and containers stored in storage bins but bins collecting soil and debris. Repeat. Observed clean equipment stored on soiled shelving on top of grease and paper on line.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gasket hanging from upper refrigerator on line and a couple lights not working under hood /
#49 · Non-food contact surfaces clean −1
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 food residues and spillage inside multiple prep refrigerators and freezers. Observed debris on shelving throughout.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed a dumpster door left open
#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 soil and food debris accumulating in hard to reach areas such as behind equipment along line and ice machine and throughout. Repeat.
6-501.113 Store tools in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed screw driver stored with clean utensils/.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed heavy grease buildup on ventilation hood system
Apr 8, 2024 A 94.5 · details not yet loaded
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Jan 18, 2024 A 93.5 · details not yet loaded
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Aug 1, 2023 A 96 · details not yet loaded
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May 24, 2023 A 97 · details not yet loaded
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Mar 29, 2023 A 96 · details not yet loaded
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Nov 10, 2022 A 98.5 · details not yet loaded
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Aug 9, 2022 A 97 · details not yet loaded
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Jun 28, 2022 A 96.5 · details not yet loaded
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Mar 25, 2022 A 97.5 · details not yet loaded
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Dec 23, 2021 A 98 · details not yet loaded
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Aug 23, 2021 A 96.5 · details not yet loaded
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May 7, 2021 A 96.5 · details not yet loaded
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Feb 9, 2021 A 94 · details not yet loaded
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Nov 30, 2020 A 95.5 · details not yet loaded
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Jan 8, 2020 A 96 · details not yet loaded
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Aug 19, 2019 A 94.5 · details not yet loaded
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Jun 20, 2019 A 96 · details not yet loaded
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Mar 21, 2019 A 96 · details not yet loaded
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Dec 27, 2018 A 93.5 · details not yet loaded
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Sep 27, 2018 A 96.5 · details not yet loaded
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Apr 5, 2018 A 95 · details not yet loaded
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Mar 23, 2018 B 87 · details not yet loaded
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Dec 12, 2017 A 94.5 · details not yet loaded
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Jul 19, 2017 A 95 · details not yet loaded
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Mar 23, 2017 A 96.5 · details not yet loaded
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Oct 26, 2016 A 96 · details not yet loaded
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May 16, 2016 A 94 · details not yet loaded
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Nov 20, 2015 A 97 · details not yet loaded
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Jun 30, 2015 A 97 · details not yet loaded
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Nov 14, 2014 A 95.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “RED LOBSTER RESTAURANT” or State ID 2060018015). Inspection type (routine vs. follow-up) is not published in the county's data.