Oct 28, 2026
A 99
· 4 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Employee asked how often the tongs and small utensils are washed, rinsed and sanitized. She stated they are cleaned at the end of the day. Ensure in-use food-contact utensils are washed, rinsed and sanitized every 4 hours. CDI - Employee educated and she will switch them out once they have been in use for 4 hours. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing a watch. Food employees must not wear jewelry on their hands or wrists.
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handle of scoop contacting the mac in cheese in container in pizza cooler. Handles of utensils must not contact the food. 0 pts.
#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. Clean floors underneath and behind equipment, especially around dish machine and 3-compartment sink area. Clean physical facilities more frequently.
View this inspection on the county portal ›
Jun 1, 2026
A 97
· 3 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Marinara sauce bottles stored out of temperature control and measured 72F. TCS foods must be 41F or less in cold holding. CDI - PIC discarded marinara sauce.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Some breakfast sandwiches on TPHC had discard time of 8:19am and had not yet been discarded at 8:45am. CDI - Employee discarded sandwiches. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Dish machine not working according to PIC. Repair. 0 pts.
View this inspection on the county portal ›
Jul 10, 2025
A 97
· 9 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee pouring coffee into hand sink. CDI EHS provided education.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no stickers on hot egg sandwiches placed on TPHC. CDI PIC time stamped items.
#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 one spray bottle of cleaner with no label. CDI Labeled.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in prep area.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes in sanitizer testing at 0 ppm quat sanitizer. CDI PIC refilled and tested at 150 ppm
#43 · In-use utensils: properly stored −1
Repeat violation
REPEAT
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 scoops with handle down in eggs and sausage containers. Repeat
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked. Repeat
#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. Residue on fronts and handles of prep units. Recommend higher and thorough cleaning frequency. -0-
#55 · Physical facilities installed, maintained & clean
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 accumulated water in back prep area. Keep and maintain clean.
View this inspection on the county portal ›
May 1, 2025
A 97.5
· 4 violations
#10 · Handwashing sinks supplied & accessible −1
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink by hot case not functional during inspection, drain pipe was not attached. PIC stated they placed a repair ticket. VERIFICATION REQUIRED.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking hand sink by dish area. CDI: Cart was relocated.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by pretzel station without paper towels. CDI: PIC placed paper towels at sink.
#43 · In-use utensils: properly stored −0.5
Repeat violation
REPEAT
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 scoops with handle down in eggs and sausage containers.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violation
REPEAT
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 facility without a max/min thermometer for hot water dish machine. VERIFICATION REQUIRED.
View this inspection on the county portal ›
Nov 12, 2024
A 98
· 4 violations
#2 · Certified Food Protection Manager −1
Repeat violation
REPEAT
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility unable to provide food protection manager certification during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#43 · In-use utensils: properly stored
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 scoops with handles touching food in cheese container, Mac and cheese and chorizo. Ensure handles are not touching food products.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
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 facility with a max/min thermometer which was not operational during inspection. VERIFICATION REQUIRED.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in prep tops/units throughout facility. Clean as needed.
View this inspection on the county portal ›