A98.5

OLDE MECKLENBURG BREWERY

4150 YANCEY RD, Charlotte, NC 28217

Restaurant · NC permit/State ID 2060018028

Latest gradeA (98.5)

Last inspectedOct 13, 2026

Inspections on record35

On record sinceSep 9, 2014

Score history

Sep 9, 2014Higher is betterOct 13, 2026

Inspections & violations

Oct 13, 2026 A 98.5 · 8 violations

Inspector comments: EHS advised PIC to repair or replace the small side table near the fryer.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee put raw chicken on the grill and then put hand in salt and sprinkle it on the chicken and then handle bread wrappers. CDI EHS educated PIC and the employee stopped and washed his hands. The RTE food and salt were discarded.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of buildup on the inside of the large ice machine. CDI PIC instructed employee to begin melting down ice to clean inside of ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda machine nozzles in the taproom kitchen with buildup on the inner side. CDI PIC took them off and soaked them. 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 inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch to go cups in the lowboy cooler and cooked potatoes in the prep top above 41F. Pic stated that the potatoes were put in the unit within the last hour. CDI PIC put the potatoes in the WIC to cool down and he voluntarily discarded the ranch cups. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the taproom kitchen.

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

Corrected during inspection

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a container of chicken breading stored uncovered and unprotected on the bottom shelf of a side table. CDI PIC covered pan and put it on the top shelf.

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

Corrected during inspection

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed both cutting boards at the prep tops in the taproom with deep grooves that can no longer be cleaned and sanitized. CDI PIC replaced with new cutting boards during the inspection.

#55 · Physical facilities installed, maintained & clean

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 floor in front of 3 comp sink with exposed concrete. Also observed buildup of dust and debris on ceiling above 3 comp sink.

#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 cell phone and water container on a prep table. CDI PIC moved employee possessions.

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Jun 10, 2026 A 98.5 · 8 violations

Inspector comments: OMB trailer operates on Saturday 12- 8 pm until September.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce above prepped RTE food in the WIC. CDI PIC moved unwashed lettuce to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 Cole slaw dressing at 51F. PIC stated that it was just made this morning. CDI PIC put dressing in the freezer and quickly cooled down to 41F. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 sanitizer buckets on the bottom shelf of prep tables with food equipment. CDI EHS educated PIC and he moved the buckets.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored unprotected on top of the ice machine. CDI PIC took scoops to dish machine.

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

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 facility using cardboard to line multiple shelves for clean dishes and in the dry storage area.

#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 rust buildup on the bottom shelf of 4 prep tables in the kitchen. Also observed a large amount of dust buildup on shelves in the kitchen (clean equipment is stored on these shelves.

#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 water dripping from the ceiling air vents due to condensation buildup. Dripping was not on to food or food contact surfaces.

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

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 3 open employee drinks on bottom shelf with food. EHS advised to label a pan to put employee drink in on the bottom shelf away from food related items. CDI PIC moved drinks.

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Jan 9, 2026 A 97 · 7 violations

Inspector comments: PIC stated that OMB Sausage Cart (40940) is no longer being kept at this location, it is now permanently housed at the Ballantyne location (110992). EHS informed PIC that facility must call EH front desk at 980-314-1620 and make a commissary change request and pay $100 fee if they have no intentions of bringing the unit back to this location. OMB kitchen trailer will operate around April/May ‘26. Maybe Fridays, definitely Saturdays.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 1 food employee wash hands for less than 20 seconds and another food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employees on proper handwashing procedures and food employees rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handling personal phone and begin to return to handle exposed single-service items without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands.

#15 · Food separated & protected

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee used gloved hands to handle personal cell phone and begin to return to handle exposed single-service items without changing gloves. -CDI- EHS intervened, educated food employee on when to discard gloves and food employee discarded gloves. -0-

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed burrata cheese with no date mark. Per PIC, item was opened prior day. -CDI- PIC properly date marked 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 . 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 items incorrectly date marked: deviled eggs 1/27-1/3 (discard should be 1/2); 1/6-1/13 (discard should be 1/12): baked apples, bolognese, franks and gyulai, pimento fondue, reuben meat, deviled eggs, and tomato puree; 1/8-1/15 (discard should be 1/14): duck; 1/7-1/14 (discard should be 1/13): duck; 1/4-1/12 (discard should be 1/10): housemade curry (contains cooked onions) and yager mushroom sauce (contains cooked mushrooms); 1/6-1/16 (discard should be 1/12): potato salad; 1/2-1/12 (discard should be 1/8): housemade sauerkraut salad (contains cut cabbage). Observed items past date mark: duck (1/2-1/8), deviled eggs (12/27-1/3), plum tomatoes 12/30 (discard 12/5), beer cheese 1/2 (discard 1/8), and sauerkraut salad 1/2-1/12 (discard 1/8) -CDI- PIC properly date marked items and discarded items past date mark. -1.5- 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed squeeze bottle with no label. Per PIC, contents were dish detergent. -CDI- PIC properly labeled items. -1-

#40 · Personal cleanliness −0.5

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee with a wrist watch and another food employee with a bracelet. **REPEAT** -0.5-

#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 cutting board at pizza prep station in need of resurfacing or replacement due to deep grooves and cuts. Resurface or replace. -0-

#55 · Physical facilities installed, maintained & clean

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 flooring in 3-comp sink area not smooth and easily cleanable. Needs to be sealed. Observed baseboards missing beneath handsink near small WIC. Per PIC, parts have been ordered. Repair. -0-

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Aug 28, 2025 A 98 · 7 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed one (1) rack of frozen raw salmon fillets stored above one (1) rack of cooked and rewrapped (aluminum foil) frozen pork. CDI- PIC corrected storage order. EHS provided WIC storage order chart to PIC to be used at establishment discretion. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 three (3) squeeze bottles of oil and water at grill shelf with no labels. CDI - Bottles were labeled by PIC.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) kitchen staff members engaged in food prep (chopping chicken, plating cooked food, etc.) with wrist watches, wrist bands, etc.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet rag stored at dish machine. Observed one (1) bucket of lactic acid sanitizer below require ppm (approximately 170 ppm.) All other sanitizer buckets were observed at proper concentrations. CDI - PIC remade sanitizer bucket to proper lactic acid concentration (approximately 272 ppm) and placed back at proper shelving. Loose rag was placed into soiled linens bin.

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

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) steam bin of macaroni and cheese with scoop stored with handle in food. CDI - PIC removed scoop from bin without making bare hand contact and rotated it to dish area for corrective cleaning. Clean scoop was provided from readily available storage. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) in use set of tongs stored on oven handle bar, adjacent to clean tongs. CDI - PIC removed tongs and placed on dish area; once in use, store tongs on food prep surface.

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

Repeat violation

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 at dish storage with minor rust. Observed slightly lifted floor paneling within WIC. Replace, repair, or resurface equipment as needed. REPEAT. Note: Previously observed racks within WIC have been replaced and/or resurfaced.

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed minor underside leak at handwashing sink near prep kitchen grill. Repair as needed. REPEAT.

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May 7, 2025 A 97.5 · 7 violations

#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 one (1) pan of RTE sausage in warehouse WIC with prep dates (removed from packaging, placed in pans) of 04/04 - 04/10. Per conversation with PIC, this was a typo due to change of month. CDI - Pan prep date was verified and relabeled with correct date label (05/04 - 05/10.) Note: No escalation in point deduction due to noted improvement from previous inspection; fewer items were improperly dated or outside of acceptable date window. 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) canister of butane fuel stored within container of sugar packets at server prep station. CDI - Butane was removed and placed at proper storage location by PIC.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) bin of frozen raw chicken packages in prep kitchen sink compartment thawing under running water at a temperature of 72F. CDI - PIC delegated task of rotating chicken to WIC to thaw under refrigeration.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed three (3) large doors open to beer garden seating. No air curtains, screens, or fly fans were installed so as to prevent pest entry. EHS observed no pest entry at time of inspection. EHS advises establishment to review permit restrictions pertaining to out door seating and open doorways to outdoor points of service.

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

Corrected during inspection

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 two (2) clean ice wands in warehouse walk in freezer stored directly on relatively clean shelving. CDI - PIC placed wands in available clean metal pan. Store ice wands wrapped in food wrap and/or held in food safe containers.

#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 racks within WIC and at dish storage with minor rust. Observed slightly lifted floor paneling within WIC. Replace, repair, or resurface equipment as needed.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed minor underside leak at handwashing sink near prep kitchen grill. Repair as needed.

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Dec 30, 2024 A 98 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed approximately four (4) unwrapped washed peppers stored on top of lid of ready to eat foods in WIC. Observed pan of washed and zested oranges sitting within cake pan of cheesecake crust in rear area 2 door reach in cooler. CDI - Wearing gloves, PIC removed peppers from lid non food contact surface and rotated into readily available clean bin. EHS placed bin of oranges on available shelving in RIC.

#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 one (1) unlabeled bag of whole leaf lettuce in WIC. CDI - PIC delegated task of properly labeling food lettuce bag. 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 seven (7) pans of RTE sausage in warehouse WIC with prep dates (removed from packaging, placed in pans) of 12/20-12/26 and 12/21-12/27. CDI - PIC voluntarily disposed of out of date food items. 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 .

#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 three (3) employees engaged in minor food prep (stirring reheated cheese, portioning dressing cups) and cleaning procedures (dishwashing) with no hair restraints.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) food employee with wiping cloth stored in back pocket in rear kitchen area. Store cloths in sanitizer between uses.

#45 · Single-use & single-service articles: properly stored & used −0.5

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 approximately ten (10) stacks of single service food trays on high shelving with exposed food contact surfaces. Invert/cover trays to prevent potential contamination.

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

6-303.11 Provide required lighting intensity. Observed flickering light in WIC when door was closed. Calibrate lighting such that it stays on consistently

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Sep 3, 2024 A 96.5 · 7 violations

Inspector comments: EHS spoke with PIC about overstacking/overfilling in prep units as most items were above 41F on the top but at 41F or below on the bottom of unit.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw burgers and then change gloves to return to work with RTE items without washing hands. -CDI- EHS educated food employee on washing hands when switching from raw to RTE items and food employee washed hands. -0-

#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 items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items above 165F. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Observed items in prep cooler above 41F. Refer to temperature chart. Observed ambient air of unit at 47F. -CDI- PIC placed items in WIC to cool back down. Items in prep cooler prepared today were placed in other units and other items were voluntarily discarded. **3 DAY VERIFICATION REQUIRED** -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

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 portioned corned beef cooling in WIC in metal container stacked on top of each other, covered with a lid. -CDI- EHS educated PIC on proper cooling methods and PIC separated items on to a sheet tray. -0- 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 .

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

Corrected during inspection

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed pickles and cut cabbage stored in ice. -CDI- EHS educated PIC on not storing food in direct contact with untrained ice and PIC removed items from ice. -0-

#42 · Washing fruits & vegetables −0.5

Repeat violation

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. **REPEAT** -0.5-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink near dishpit. Repair. -0-

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Mar 6, 2024 A 96 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill up container for thermometer calibration. -CDI- EHS educated PIC on proper use of handwashing sink and PIC discarded and used a different sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at men’s employee restroom. -CDI- PIC placed handwashing sign. -1-

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed Caesar dressing containing raw eggs stored over vinaigrette sauce in WIC. Observed raw chorizo stored over bread in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 .

#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 macaroni and cheese at 126F. -CDI- PIC reheated items to 185F. -0- 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 .

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -CDI- EHS educated PIC on removing stickers before washing. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

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Dec 19, 2023 A 93.5 · 5 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P Employees donned gloves prior to handwashing. Employees washed hands when requested by PIC.

#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 knives with food debris stored as clean on magnetic strip. Knives moved to dish washing area. 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 Potato salad, cut lettuce, and sliced cheeses above 41F in prep top. Items prepped prior that morning and quick chilled with ice. Pizza prep top not being used during time of inspection. 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

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 color change. EHS recommended replacing or resurfacing these cutting boards. Repeat.

#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. Floors under cooking equipment accumulating food debris and grease.

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Sep 5, 2023 A 95 · 8 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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed approximately 8 pans of raw ground beef patties stored above multiple RTE items inside the WIC #1. CDI - Storage order was rearranged.

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

Repeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed small dish machine used for utensils and glassware with a chlorine concentration of 0ppm, according to test kit. Observed large dish machine used for pans and cooking equipment with a chlorine concentration of 0 ppm. REPEAT. EHS 3 day VR required. 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 knife with food debris stored as clean on magnetic strip. CDI - Knife was removed.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pans of sausage at 121F and 118F inside the hotbox. CDI - Sausage was removed from hotbox and placed in the oven to reheat to above 165F. Sausage was 211F after reheat.

#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 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 pork, corned beef, sliced tomatoes, marinara, and mozzarella cheese above 41F. CDI - All items were replenished after the lunch rush and were placed on ice bath for rapid cooling.

#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 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 2 opened gallon jugs of milk with no date marking. Observed large sheet pan of rice with no date marking. CDI - Correct date marking was added.

#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 multiple bottles of oils with no label. CDI - Bottles were labeled.

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

Corrected during inspectionRepeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and containers stored as clean and wet stacked on dish rack. CDI: PIC separated the containers to properly air dry. No Point escalation. Improvement observed.

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

Repeat violation

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Jun 20, 2023 A 96.5 · 6 violations

Inspector comments: Through discussion with PIC, facility serves brunch on Sunday’s as a buffet style with a cook to order omelet station. Facility does not have approval for buffet style dining in permit conditions and will need to go through plan review to have this approved. Until facility has approval for buffet style dining, facility shall cease any buffet service. Phone number for the office given to PIC. ***The PERMIT HOLDER shall obtain prior written approval from the REGULATORY AUTHORITY before the addition of customer self-service food or addition of buffet style dining.***

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed small dish machine used for utensils and glassware with a chlorine concentration of 0ppm, according to test kit. Observed large dish machine used for pans and cooking equipment with a chlorine concentration of 10ppm. CDI: PIC primed both machines to reach 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of multiple metal pans stored as clean with food debris still present. CDI: PIC took stack of metal pans to 3-comp sink to be W/R/S thoroughly. 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. Observed variety of sausage and bratwurst cooling overnight in WIC in a plastic container with tight fitting lid. Sausage and bratwurst were 78F. CDI: PIC voluntarily discarded sausage and bratwurst. 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 .

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

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed menu with a consumer advisory foot note and no asterisks present beside any food items. PIC stated the only food served undercook is the steak on the asada fries. Place asterisk next to item. VR required within 10 days to ensure corrections are made to menu.

#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 varieties of sausage and bratwurst cooling overnight in WIC in plastic container with tight fitting lid. Product was 78F. Observed green goddess dressing cooling in WIC in plastic container with tight fitting lid. After 30 minutes there was a 2 degree change. Cooling parameters not met. REPEAT CDI: PIC voluntarily discarded bratwurst/sausages and green goddess was placed in an ice bath and stirred. Green goddess follow up temperature measured rate to be sufficient with ice bath and stirring. 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 −0.5

Corrected during inspection

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

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Mar 1, 2023 A 97 · 2 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several employees washed hands and proceeded to turn on faucets with bare hands. CDI: EHS discussed with PIC and employees rewashed hands correctly with a barrier. -2-

#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 chicken breasts and tomatoes prepped today tightly wrapped while cooling. CDI: items vented. REPEAT VIOLATION -1- 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 .

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Dec 7, 2022 A 95 · 4 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. 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 . Observed a couple dishes stored as clean with food residue. CDI: dishes stored in the dish pit to be w/r/s. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine dispensing chlorine sanitizer less than 50ppm. CDI: PIC was able to prime sanitizer and dish machine is now dispensing at 50ppm-100ppm. -1.5-

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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: 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 . Observed chili (11/21), cooked salmon (11/27), and pickled onion (11/24) dated past 7 days in the walk in coolers. CDI: all items voluntarily discarded. REPEAT VIOLATION -3-

#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: 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 tightly wrapped and/or covered while cooling in the walk in cooler. CDI: items uncovered. -0.5-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple dishes wet stacked. Ensure all dishes are fully air dried before stacking. -0-

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Aug 8, 2022 A 97 · 2 violations

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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: 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 . Observed chicken wings (7/31) and sliced tomatoes (7/29) in the prep reach in units at the cook line dated past 7 days. CDI: voluntarily discarded. REPEAT VIOLATION -3-

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

4-501.11 Maintain equipment in good repair. Observed torn gasket at the tall reach in freezer by the walk in cooler. Recommend to replace. -0-

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Apr 25, 2022 A 95.5 · 3 violations

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

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar dish machines at 10ppm. CDI: dish machines primed and is now dispensing chlorine concentration of 50ppm-100ppm. REPEAT VIOLATION -1.5- points deescalated due to improvement from previous inspection.

#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 a container of sliced melons on the expo counter at 51F. Per PIC, container was brought out less than an hour ago. CDI: container brought into the walk in cooler to quickly cool. -0-

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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: 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 . Observed smoked salmon (4/18), dinali tomato (4/14), mushroom stuffing (4/15), and canned tomato (4/14) stored in the tall reach in at the back kitchen past 7 days. CDI: all items voluntarily discarded. REPEAT VIOLATION -3- If violation continues to be a repeat, a risk control plan will be implemented.

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Feb 28, 2022 A 95.5 · details not yet loaded