A97

WORKMANS FRIEND, THE

1531 CENTRAL AV, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060018312

Latest gradeA (97)

Last inspectedOct 9, 2026

Inspections on record33

On record sinceJul 9, 2015

Score history

Jul 9, 2015Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 97 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed uncovered fries directly touching the bottom of pans of more fries in WIC (trays of fries stacked, without covers). -CDI- PIC unstacked pans of fries. -Observed bowl of cheese placed directly on top of purple gnocchi in prep top. Gnocchi was uncovered (bottom of cheese container was directly touching the gnocchi). -CDI- PIC moved cheese bowl to separate area.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed ice machine with visible dark and sticky buildup inside machine, on ice shield. Increase frequency of cleaning.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 leek dip without date mark. -CDI- PIC verified when leek dip was prepared and properly added date mark. -Observed roasted chicken (10/2), cooked beets (9/29), and cheese sauce (10/1) held past their 7-day timeframe. -CDI- PIC voluntarily discarded the foods listed. -1/2 points- No point escalation due to significant improvement in date marking since last 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 no labels on bottles of water, oil, and salt. Label all containers with the common name of the food.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed ceilings and vents above prep coolers/clean dishes with visible dark buildup. Increase frequency of cleaning ceilings.

#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 bags/jackets hanging on dry storage shelf among customer food. Store employee items in designated area to prevent contamination of customer food.

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Apr 16, 2026 A 95.5 · 9 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed older version of employee health policy with only 5 foodborne illnesses being used. CDI- provided updated copy of employee health policy agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed tags not in chronological order. CDI- tags rearranged.

#15 · Food separated & protected

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored above cooked vegetables on speed rack in walk in cooler. CDI- salmon relocated to shelf below ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

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 blanched fries in bus tubs in walk in cooler from yesterday holding at 43 and 44F. CDI- fries discarded. Observed cooked beet liquid on drainboard of prep sink at 72F that had been cooling for greater than 2 hours. CDI- discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk dressing 66F and cooked onions, 50F in ice bath at expo station. CDI- items had been out for less than 2 hours and placed in reach in cooler to cool. Observed parsley buttermilk sauce, swiss chard sour kraut on shelf near door of walk in cooler holding above 41F. All other items in walk in cooler observed holding below 41F. CDI- items were voluntarily discarded. Observed several foods in top of prep unit on line holding at 42-47F. Observed heat lamp directly above unit turned on and likely impacting temperature of products. CDI- heat lamp turned off and lids closed. Burgers were discarded, all foods returned to 41F or lower before end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

#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 large covered, stacked bus tubs of blanched fries cooling in walk in from yesterday. CDI- fries discarded. Facility typically uses sheet trays on speed racks to cool products. Ensure fries are fully cooled to 41F or lower before placing in covered bus tubs. 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 .

#43 · In-use utensils: properly stored

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 utensils stored in container of water on stove top at 118F. CDI- water reheated to above 135F.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed back flow preventer at can wash not rated for continuous pressure with a spray nozzle hose attached. CDI- water turned off and spray nozzle removed.

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Jan 16, 2026 A 98.5 · 2 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed roasted tomatoes, turkey, and poached pears in prep unit without date marks. -CDI- PIC verified when all items were cooked by referencing large batches in WIC and properly added date marks. -Observed chutney, roasted brussel sprouts, gold beets, and purple beets in prep unit with date marks exceeding 7-days. PIC verified that the date marks for chutney and brussel sprouts were incorrect and the correct date was within 7 days. PIC properly changed the date mark for both items. PIC voluntarily discarded the golden and purple beets. 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 .

#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 spice containers without labels. Label all containers with the common name of the food.

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Oct 7, 2025 A 98 · 4 violations

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

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P -Observed bare-hand contact with ready-to-eat cooked chicken. -CDI- PIC voluntarily discarded the chicken that was exposed to bare-hand contact. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#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 sliced tomatoes holding above 41F in the prep top unit. All other TCS foods in the unit were at or below 41F. -CDI- PIC voluntarily discarded the tomatoes. -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 .

#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 food employee handling food without a head covering to protect food from contamination.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue along interior of tall reach-in freezer. Observed dark buildup on white plastic shield in ice machine. Increase frequency of cleaning. -REPEAT-

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Jun 27, 2025 A 96.5 · 9 violations

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0ppm chlorine sanitizer concentration. PIC filled up three bay with sanitizer and called repairman. VR required. 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

#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 cut tomatoes and shred cheese holding above 41F. All other items holding 41F and below unit. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items with date marking of 6/18 and 6/19. CDI PIC voluntarily discarded. Ensure that line check with date marking and temp check is done first thing each morning before any other prep is started. Chutney 6/19, cooked pickled beets 6/16, cooked mushrooms and gnocchi 6/19. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed two packages of ROP fish thawing without being removed from ROP. CDI PIC cut open packages.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in prep area.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates stacked clean that were still wet. Allow to air dry before stacking.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for dish machine. VR 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 some dust build up on top shelves in prep area.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some dust build up on ceiling and wall around ceiling vent. Clean with more frequency.

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Feb 7, 2025 A 96 · 5 violations

Inspector comments: Observed PIC performing excellent PIC duties discarding prep unit that was found to have tripped breaker and holding TCS food above 41F for unknown amount of time. Found this during primary line check.

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

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 potato wedges prepared yesterday in WIC, in deep well, plastic bins with lids secured, holding above 41F. Bins had been in WIC since yesterday. CDI PIC voluntarily discarded. Repeat For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 cut chard (cut leafy greens) 1/31, cream cheese 1/29, and stew 1/31, held in use past 7 day expiration (date of prep plus 6 = 7 days). CDI PIC 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 −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 4 large, deep well, plastic bins with lids secured of prepared potato wedges, prepared yesterday, holding above 41F. CDI PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 0ppm quat sanitizer. CDI Sanitizer was not dispensing correctly, switched to chlorine. 150 ppm .

#55 · Physical facilities installed, maintained & clean

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple vent covers in kitchen rusted. Observed missing grout in towels throughout prep area. Repeat allowing time to repair.

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Oct 11, 2024 A 94 · 10 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 raw pork stored over ready to eat food in reach in freezer. Observed raw salmon stored above ready to eat food in WIC. CDI Items reordered. A For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked beets, beet juice from cooked beets in deep well tightly sealed plastic quart containers holding above 41F. Did not cool correctly from night before when cooked. CDI PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, cut turkey, quail eggs in individual cups holding above 41F. CDI Cut tomatoes and turkey have unknown time of last 41F and below and were voluntarily discarded. Quail eggs were placed in prep top hour prior. Eggs were placed underneath in prep unit to re cool quickly. 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 .

#23 · Proper date marking & disposition

Corrected during 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 cut turkey, cut tomatoes, cooked beets, with no date marks. CDI PIC date marked items that were in temp from previous cold hold violation. 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 .

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked beets and juice from night before in deep well, tightly secured with lid, plastic containers. Items were holding above 41F. Did not cool properly from day before. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in prep area.

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

4-501.11 Maintain equipment in good repair. Observed three door RIC broken and not in use. PIC stated there is order in for new unit.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed front of reach in freezer and inside with debris, buildup and residue. Increase frequency of cleaning. Repeat

#55 · Physical facilities installed, maintained & clean

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed employee beverages stored on shelf with other customer dishes. Store personal items away from all customer product, equipment, and dishes.

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Jun 21, 2024 A 96 · 9 violations

#14 · Required records available: shellstock tags, parasite destruction −2

Repeat violation

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed multiple mussel tags with no date mark from last shell stock used. VR required. Repeat

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs stored below raw ground beef and pooled quail eggs. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed deep well, plastic container with lid with cut fruit including cut melon, not cooling at a sufficient rate to achieve 41 at 4 hours. CDI PIC put fruit in shallow, open metal pan 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 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit on right not holding ambient, or any item in prep unit 41F and below. CDI Cheese was only TCS item that was in unit over night and was voluntarily discarded. All other items were moved. RIC was adjusted and still did not come down in temp. VR required. 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 Swiss Chard cut with date mark of 6/14. CDI Item was 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

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 melon cooling in large, plastic, deep well containers with lid not cooling at a sufficient rate to achieve 41F in 4 hours. CDI PIC placed item in shallow, metal, open pan to increase cooling rate. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates stacked clean that were still wet. Allow to air dry before stacking.

#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 front of reach in freezer and inside with debris, buildup and residue. Increase frequency of cleaning.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

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

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Dec 15, 2023 A 97 · 4 violations

#14 · Required records available: shellstock tags, parasite destruction −1

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed multiple mussel tags with no date mark from last shell stock used. VR required

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

Corrected during inspectionRepeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on white plastic piece inside ice machine. More frequent cleaning is required. Repeat 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some containers stacked clean with debris. Observed can opener with heavy residue. CDI All items returned for re wash. 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 .

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed toaster with heavy build up. Observed shelving with dust and beginning to rust. More frequent cleaning, and resurfacing needed. Repeat

#54 · Garbage & refuse properly disposed; facilities maintained

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

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Sep 18, 2023 A 96 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized

#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 mashed potatoes put into hot holding 1/2 hour prior holding below 135F. CDI PIC quickly reheated mashed potatoes to 165. 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in prep top with past issues holding above 41F. All items voluntarily discarded. PIC turned down thermostat of RIC and ambient reading 41F and below. Observed aioli with garlic and oil holding above 41F in an ice bath. Had been placed in ice bath 20 min prior. CDI PIC placed aioli in RIC to quickly cool and keep. Facility continues to have issues with prep unit. Will to visits to ensure long term compliance. RCP and ITS discussed if issue persists. 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed eggs in WIC holding above 45F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#49 · Non-food contact surfaces clean −0.5

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

Repeat violation

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Repeat

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Jun 2, 2023 A 97 · 5 violations

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Oysters and mixed beer batter holding above 41F in the RIC. PIC stated the RIC had not been open today. CDI PIC voluntarily discarded items. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of canned goods and box of bagged chips on floor. Must be stored 6 inches above.

#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 food employee with no head cover.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

#54 · Garbage & refuse properly disposed; facilities maintained

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

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Mar 24, 2023 A 96 · 7 violations

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed mussel tags on site for last 90 days but were not in chronological order. CDI: PIC put tags in chronological order.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(2) FOOD shall be protected from cross contamination by preparing each type of FOOD at different times or in separate areas; Observed food preparation at 3-comp sink with raw fish being thawed in middle compartment with sheet pans as dividers to discourage splash back and the right compartment of same sink with sliced potatoes being prepped. CDI: PIC moved food from prep sink and into separate areas. Prepare foods in separate areas. For more information on food storage order please visit: http://meck.co/FoodSafety

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0ppm chlorine sanitizer concentration. CDI: PIC primed dish machine and chlorine concentration reached 100ppm. 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

#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 multiple items (see temp chart) in flip top/RI unit with temperatures above 41F. PIC stated that the cooler was stocked around an hour prior. PIC stated that the unit has a history of having issues and they were using TPHC but stopped when the cooler was functioning properly. CDI: Items moved to WIC to quickly cool. Observed blanched fries in RI unit with temperatures above 41F. PIC stated that product had been out for a little while during prep today. CDI: PIC took fries to WIC on sheet pan to quickly cool to 41F or below. 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 .

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single service cups and boxes being stored on floor in hallway.

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

Repeat violationFollow-up verification required

4-501.11 Maintain equipment in good repair. Observed flip top/RI unit holding an ambient air temperature of 45F. PIC stated that the unit has had issues in the past. EHS gave TPHC form to operators and reviewed the information. Facility will use time to hold food for 6 hours and technician has been contacted to service equipment. Verification visit required within 10 days to ensure cold hold compliance. REPEAT

#55 · Physical facilities installed, maintained & clean

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Oct 4, 2022 A 98 · 5 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Cut tomatoes and pasta were cooling in sandwich cooler tops. TCS foods shall be cooled in equipment that is designed to rapidly cool food, such as the walk-in cooler or freezer. CDI - PIC placed items in walk-in cooler. REPEAT. Reduced to half credit due to vast improvement from last inspection.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Some shelves in walk-in cooler and in dish area are beginning to chip and rust. Replace rusted shelves. REPEAT. 0 pts.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove old ice machine in back of establishment to prevent becoming a potential pest harborage. 0 pts.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floor in small bar area needs additional cleaning. 0 pts.

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Jul 6, 2022 A 93 · 10 violations

#6 · Proper eating, tasting, drinking or tobacco use

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table beside deli slicer. Store employee drinks in a separate area away from food or clean food-contact equipment. 0 pts.

#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 Employee observed placing raw beef patty on grill with gloved hands and then discarded gloves. Employee began handling clean utensils and pans without washing hands. Employees must wash hands when switching between working with raw animal foods and clean utensils or equipment. CDI - Employee instructed to wash hands and did so correctly. 0 pts.

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Soup measured 68F at 4:15PM. Soup still measured 63F at 5:30PM. Brussel sprouts began cooling at 11AM and still measured 44-45F at 5:30PM. TCS foods must be cooled to 41F within 6 hours. CDI - Brussel sprouts discarded and ice wand added to soup. REPEAT

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

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 . Boiled eggs, Brie, cooked vegetable mix, and shredded cheese measured 44-47F in walk-in cooler. Blue cheese, tomatoes, shredded cheese, and arugula in sandwich cooler measured 43-52F. Cooked onions and buttermilk chives measured 51F in ice bath. Cartons of half and half and heavy cream in bar cooler measured 47-48F. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods in sandwich cooler placed on TPHC. Items in ice bath moved to reach-in cooler to cool. Half and half and heavy cream discarded. TCS foods in walk-in cooler began cooling to around 41F by end of inspection once employees kept door closed. Recommend walk-in cooler be checked by technician to verify it is working optimally. VR - Verification required within 3 days that sandwich cooler is repaired. //3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety 3 boxes of raw shell eggs measured 49-50F in outside walk-in cooler. Raw eggs must be held at 45F or less. CDI - Raw eggs moved to inside walk-in cooler.

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: 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 . Soup cooling in deep large container during inspection. CDI - Ice wand added to soup. REPEAT

#38 · Insects & rodents not present; no unauthorized animals −1

6-202.15 Protect outer openings of establishment from insect or rodent entry. Establishment has large open windows in side bar. No insect control device present. Prevent potential insect entry by air curtains, mesh screens, or other effective means. No insect control needed if it is not needed due to weather. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in kitchen. Ensure food is covered and protected to prevent contamination.

#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. 1 employee cutting onion with wristband on wrist. 0 pts.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting potatoes directly out of box. Wash fruits and vegetables thoroughly before use. 0 pts.

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

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler and 3-door reach-in cooler. Rusted shelves present in walk-in cooler. Outside walk-in cooler is holding at 47F. Do not store TCS foods in outside walk-in cooler. 0 pts.

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

Follow-up verification required

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips.

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Feb 22, 2022 A 96 · details not yet loaded