A97

KID CASHEW FARMER BUTCHER

1608 EAST BV, Charlotte, NC 28203

Restaurant · NC permit/State ID 2060018438

Latest gradeA (97)

Last inspectedOct 19, 2026

Inspections on record33

On record sinceFeb 11, 2016

Score history

Feb 11, 2016Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 97 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap dispensing from handsink next to hot cabinet. -CDI- New soap dispenser was placed by handsink during inspection.

#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 dark/pink buildup along ice shield in both ice machines. Increase frequency of cleaning ice machine to prevent residue accumulation.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed two pans of roasted brussel sprouts holding below 135F in hot holding cabinet. -CDI- PIC placed brussel sprouts on 4-hour TPHC. -Facility not on Risk Control Plan due to improvement in hot holding temperatures since last inspection. PIC was unaware roasted brussel sprouts are a TCS (time/temperature controlled for safety) food. -REPEAT- If same violation is observed during next inspection, facility may be placed on a Risk Control Plan for hot holding. 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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written TPHC procedures for mac and cheese or chicken skewers held on 4-hour TPHC. -CDI- PIC provided blank copy of TPHC procedures to PIC and assisted with completing them. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 incorrect 4-hour TPHC start/discard time for chicken skewers and mac and cheese (whiteboard time stated 1-5pm, EHS was onsite at 12pm). -CDI- PIC corrected time stamp for when the food was removed from temperature control (12pm-4pm).

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed frozen octopus thawing under running water at 74F. -CDI- PIC moved octopus to WIC for slacking/thawing in WIC. Ensure cold running water for thawing is kept under 70F.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused cooler stored outside facility. Remove unused equipment from premises.

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May 4, 2026 A 96 · 5 violations

#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 chicken (partially-cooked chicken skewers) stored above raw beef in WIC. -CDI- PIC moved par-cooked chicken to bottom shelf, below raw beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety -Observed partially-cooked chicken skewers in WIC. Facility does not have approved non-continuous cooking procedures. -EHS explained regulatory approval requirements for non-continuous cooking of raw animal meats. -CDI- During inspection, food employees fully cooked chicken skewers to 165F. PIC stated facility will no longer utilize non-continuous cooking procedures, unless prior regulatory approval is obtained.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. -Observed white beans in hot holding cabinet below 135F. All other foods in hot holding cabinet were properly holding above 135F. PIC stated beans were prepared from canned foods this morning, less than one hour ago. -CDI- PIC reheated beans to 165F within 10 minutes. -REPEAT- EHS observed improvement in hot holding since past inspection (no violation on chicken skewers; all other hot holding was above 135F). Facility is not currently being placed on Risk Control Plan for hot holding. EHS and PIC discussed possibility of holding white beans and chicken skewers on 4-hour TPHC, along with mac and cheese. -If same violation is observed during next inspection, facility will be placed on Risk Control Plan for hot holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 all TCS foods stored in cold drawer underneath flat top grill, intended for cooling after prep this morning. Observed ambient temperature of unit at 38F. PIC stated all items were prepped and placed in the cold drawer this morning, less than 2 hours ago. Observed all foods above 41F (see temperature chart). -CDI- PIC moved all foods to WIC for rapid cooling. EHS observed foods dropping at sufficient rates by end of inspection. -EHS and PIC discussed efficient methods to ensure rapid cooling to 41F, including prepping foods in advance and cooling them down in the WIC, prior to morning set-up. 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 −0.5

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed cleaned cutting boards wet stacked directly on top of each other, with water in between the boards. Ensure all clean dishes are properly air dried prior to stacking. -REPEAT 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed clean dishes stored directly underneath open ceiling with exposed pipes/tubes. -Replace ceiling tile to prevent contamination of dishes.

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Jan 12, 2026 A 96.5 · 4 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 lamb/beef burgers stored above cooked octopus in the prep cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. -Observed chicken skewers below 135F in the hot holding cabinet. PIC stated skewers were fully cooked this morning, then held out at room temperature during catering preparation, and then placed back in the hot holding cabinet. PIC and EHS discussed importance of maintaining hot holding temperature (135F) or properly reheating to 165F if food drops below 135F. EHS and PIC discussed how hot holding cabinets are not meant to reheat/cook food, only to maintain hot holding temperatures. -CDI- Chicken skewers were reheated to 165F. -REPEAT- -This is the facility’s third consecutive hot holding violation. If same violation is observed during next inspection, facility will be placed on Risk Control Plan for hot holding. 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 .

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

#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 to-go containers removed from original protective package in outdoor storage shed. Ensure all to-go containers are protected from contamination. 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 to-go items stored in outside storage shed, with door initially left open and exposed to outside elements. Observed multiple leaves inside storage shed. Ensure door remains closed to shed to prevent contamination.

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Sep 9, 2025 A 93 · 6 violations

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. -Observed chicken skewers and rotisserie chicken below 135F in the hot holding cabinet. CDI:Items were reheated to 165F. 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 .

#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 multiple items in the WIC above 41F (see temperature chart). Observed ambient temperature of the WIC at 53F at start of inspection. PIC stated food employees noticed WIC had frozen over when staff arrived this morning, and WIC repairman already arrived today and fixed unit. PIC stated no TCS food temperatures were taken today. -PIC voluntarily discarded all TCS foods held in WIC for over 4 hours (cut tomatoes, feta, spicy feta, goat cheese, hummus, tzatziki, cilantro yogurt, cut lettuce, cooked beets, roasted asparagus, roasted mushrooms, white beans, queso dip, quinoa, meatballs, grilled onions, raw salmon, octopus, cucumber salad, raw beef burgers, raw pork, raw chicken, raw trout, raw lamb burgers, Mac and cheese). Some items stored at rear of WIC (raw chicken, raw burgers) were observed at or below 41F. -During inspection, WIC repairman arrived onsite again because WIC was not dropping (stayed at 53F for over an hour). Facility may remain open due to multiple non-TCS items on menu and sufficient cold holding in prep units, cold drawers, and lowboy units. -At end of inspection, WIC repairman stated WIC should be repaired within an hour. PIC will contact EHS when WIC is repaired and EHS will conduct same-day follow-up. If WIC is not repaired today, facility may voluntarily close. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

#37 · Food properly labeled: original container −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles at the cookline without labels. -REPEAT-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed flies within kitchen.

#43 · In-use utensils: properly stored

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 handles for Mac and cheese scoop and pimento scoop submerged within food. -CDI- PIC removed scoops.

#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 buildup of debris along shelves in WIC. Increase frequency of cleaning.

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Mar 26, 2025 A 93 · 8 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

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.Observed employee drink stored on shelf over the cookline. CDI - Drink was relocated.

#8 · Hands clean & properly washed −2

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 handler touch tongs to prep shrimp, place tongs bag, removed old gloves, placed new gloves, then took raw burgers and placed on grilled, after food handler removed their gloves and donned new gloves without washing their hands. CDI - PIC educated and the food handler washed their hands.

#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 pork placed behind raw salmon in the prep top cooler (raw salmon is offered undercooked) pork had to be relocated to the front sink the cooking temp is higher than the salmon. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken skewers and rotisserie chicken below 135F in the hot holding cabinet. CDI:Items were reheated to 165F. 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 .

#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 cooked beets and raw shrimp in cooler drawers at cookline above 41F. CDI: Since these Items were just prepped they were placed in walk in cooler. All other cold holding was correct. 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

#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 a squeeze bottle at the cookline without a label. CDI - PIC relabeled.

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans wet stacked. Allow to air dry prior to stacking.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed prep sink faucet in disrepair, wrapped with plastic. Repair.

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Feb 4, 2025 A 95.5 · 5 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 eggs being stored above cooked chicken inside walk in cooler. CDI: Storage order was rearranged. 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 2 pans of beans and 2 pans of cheese sauce above 70F. According to PIC items started cooling at 11am. CDI: Items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer hanging on rack above bread. CDI: Sanitizer was relocated.

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

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beans and cheese sauce cooling in large portions and not being stirred. CDI: Items were voluntarily discarded, EHS and PIC discussed cooling methods. If violation occurs on future inspections a risk control plan may be implemented. 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 .

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

4-501.11 Maintain equipment in good repair. Observed prep unit with loose door. Repair.

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Oct 9, 2024 A 94.5 · 8 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 food employee filling up metal container in hand sink. CDI: Item was removed.

#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 multiple plastic bottles of sauces with gloves being used as lids. CDI: gloves were replaced with Saran Wrap.

#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 large pan of Mac and cheese, portioned Mac and cheese and chicken skewers below 135F. CDI:Items were reheated to 165F. 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spicy feta over stacked inside prep top above 41F. Observed roasted jalapeños sitting on top of prep top above 41F. CDI: Items were placed in walk in cooler.All other cold holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

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

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed eggs being served over easy on brunch menu without a consumer advisory. VERIFICATION REQUIRED.

#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 sanitizer being stored on top of in use cutting board and directly beside chicken. CDI: sanitizer was relocated.

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

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beans cooling at a rate of 0.02F/min and burgers cooling at 0F/min. Beans were sitting on the counter at room temperature, burgers were in pan covered in Saran Wrap. CDI: Beans were placed in walk in cooler, Saran Wrap was removed from burgers. 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 .

#55 · Physical facilities installed, maintained & clean

Repeat violation

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile above prep area. Points not escalated due to improvement from last inspection.

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Jun 24, 2024 A 95 · 6 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter in back door then proceed to put on gloves and handle food without washing hands. CDI: Food employee removed gloves and washed hands.

#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 knife and various metal pans with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 quinoa above 70F at almost the end of the 2 hour window. CDI: Quinoa was divided onto sheet pans for quick cooling. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 caesar salad with salmon that can be served undercooked without an asterisk. VERIFICATION REQUIRED.

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

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed roasted beets cooling at a rate of 0.07F/min on speed rack. Pans on the speed rack were very close together not allowing for much air flow. Observed quinoa cooling on sheet pans in a thick layer.CDI: Beets were relocated and quinoa was split into smaller portions. 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 .

#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 flooring throughout facility in need of cleaning. 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 cracked edging tiles near walk in cooler. Repair.

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Nov 6, 2023 A 96 · 13 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 PIC utilizing handsink to fill water for ice bath. CDI - EHS discussed proper hand sink usage with PIC.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

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 three (3) packages of ground raw pork stored over repackaged pork chops. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) RTE servings of cooked mushrooms stored under unwashed mushrooms. REPEAT. CDI: No escalation in point deduction due to noted improvement from previous inspection. Fewer cases of improper storage order were observed and no improper food contact was observed. Note: EHS observed WIC storage order guide. EHS will provide WIC storage order guide, and will return at a later date with charts and guides in multiple languages. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation EHS did NOT observe application of heat during stated non continuous cooking at time of inspection. EHS observed seemingly partially cooked, whole muscle lamb roasts stored as raw meat. Per conversation with kitchen staff, roasts are briefly marinated and cooked to a temperature of approximately 125F to begin a tenderizing process, where they are stored as a raw meat product and cooled effectively to 41F. Cooled roasts are cooked to final temperature prior to serving. CDI - Facility has discontinued non continuous cooking, as described, until approval is granted by MCHD. EHS provided application procedures to PIC via email to be filled out and submitted to EHS or Mecklenburg County Health Department prior to continuing non continuous process. Facility appears to currently be utilizing proper procedures for non-continuous cooking, but must receive approval for procedures and have system and cooling logs in place once approved to be in compliance.

#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 two (2) pans of house fried garbanzo beans kept at ambient temperature. CDI - PIC voluntarily disposed of garbanzo beans prepared one day prior. Recently prepared garbanzo bean, having been fried less than 2 hours prior and being below 70F, were placed to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 multiple cooling items placed immediately at points of service with lids and wraps cooling ineffectively. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed recently cooked items placed in 2 door RIC raising ambient temperature of unit, as well as other, previously cooled and cold holing TCS food items. Items that were cooling ineffectively were uncovered and/or rotated to properly calibrated equipment. Non-cooling TCS foods in 2 door RIC were rotated to properly calibrated cold holding equipment (WIC, prep units) to maintain proper cold storage. A verification of equipment and cooling procedures will occur no later than 11/16/2023. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) bottles of olive oil mix unlabeled. Observed one (1) bin of sugar at tea supply storage with no labeling. REPEAT.

#43 · In-use utensils: properly stored

Corrected during inspection

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) knife stored in between lids of two open prep top units. CDI - Knife was rotated to dish pit for corrective wash, rinse, and sanitizing.

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

Corrected during inspection

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying recently sanitized dishes. 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 knives stored on a soiled magnetic knife block. CDI - PIC coached employee on proper dish drying. Soiled knives were pulled and placed at cleaning area for corrective washing, rinsing, and sanitation.

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

Corrected during inspection

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 two (2) stacks of to go boxes with exposed food contact surfaces. CDI - Single service articles were reoriented to prevent potential contamination.

#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 approximately three (3) shelves of 2 door RIC with heavy rust and corrosion. Resurface/replace heavily corroded storage areas. REPEAT

#50 · Hot & cold water available; adequate pressure

Corrected during inspection

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not initially reaching 110F when temped. CDI - Prior to the end of inspection, hot water at fixtures was observed above 110F.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Contact waste management company to replace missing dumpster components.

#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 one (1) recently opened (but sealed by cap) employee drink stored above food in prep unit underside. CDI - EHS rotated sealed employee beverage to lower storage to prevent potential contamination.

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Jul 19, 2023 A 95 · 12 violations

Inspector comments: Conversation with PIC detailed a cooking process for shaved, marinated lamb stored in WIC. Based on conversation, lamb is cooked for approximately 20 minutes, shaved and placed in marination bins. At time of inspection, meat was being stored with raw animal foods. EHS did not observe this process at time of inspection. If lamb meat is reaching 145F during this process, meat is to be considered cooked and RTE, and is subject to RTE storage ordering and date marking. If not, this process may constitute non continuous cooking (par cooking) and establishment may require a variance or specialized approval to utilize this process.

#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 multiple employees wash hands and turn off faucets barehanded. CDI - EHS coached employees and had heads chef translate to improve clarity.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed back door handsink with no hand soap due to manual pump cover being damaged and removed. CDI - Employees provided soap from storage that could be manually pressed and removed from dispenser.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed four bins of cooked and marinated shaved lamb portions stored beneath raw seafood and burger patties. CDI - PIC and EHS reorganized WIC shelving to prevent potential contamination. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and avocado over three (3) RTE servings of produce (cut onions, feta cheese, salad bin) in WIC. CDI - Items were rotated to effective storage during corrective ice bath preparation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of uncovered steak portion stacked contacting the non food contact surface of another bin. CDI - Bins were separated to prevent contamination. Note: EHS observed WIC storage order guide. EHS will provide WIC storage order guide, and will return at a later date with charts and guides in multiple languages. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

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 the walk-in holding TCS foods such as raw meats, chicken, prepared sauces, cooked vegetables, etc between 45 - 50F. PIC elaborated that temperature charts showed WIC as properly cold holding at approximately 11:30 a.m., and that WIC temperature most likely rose due to being opened for an extended period of time. Observed the single door RIC briefly holding food at 45-50F. This refrigerator recovered on its own once the door was kept closed more. Observed the prep unit 1 underside failing to cold hold TCS foods. Observed two door RIC at approximately 53F ambient. Observed cooler draw at ambient temperature of 55F. CDI - WIC temperature was eventually observed consistently at 40-41F. Items in WIC and 2 door RIC were placed on ice baths to rapidly cool them back to 41F. Out of temperature, open TCS food items in other units were voluntarily disposed by PIC. A verification will occur no later than 07/22/2023.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of commercial pesticide at bathroom shelving. CDI - PIC voluntarily disposed of unapproved pesticide.

#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 one (1) container of olive oil unlabeled. CDI - EHS and kitchen staff discussed effective labeling strategies. Bottle was effectively station labeled.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies over course of inspection.

#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) food employees engaged in food preparation or warewashing without effective hair restraints.

#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 (1) wet wiping cloths stored on prep table. CDI - Wiping cloth was rotated to readily available, concentrated sanitizer bucket.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) scoop with handle touching food stored in salt. CDI - handle was removed and placed in warewashing for corrective washing.

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

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed properly rolled silverware, but uninverted cups at table settings. Invert or remove cups from service at time of customer seating.

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

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Mar 30, 2023 A 97 · 5 violations

Inspector comments: Wall damage in dish room has been repaired.

#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 meatball gravy at 43F that was prepared 3/29/23. Food was voluntarily discarded. 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 .

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

Repeat violationFollow-up verification required

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Meatball gravy cooked/prepared yesterday 3/29/23 missed cooling window. Food was 43F during inspection. Food discarded. Observed two metal pans of shrimp sauce cooling in ice bath in prep sink. Larger pan cooling rate was .27 - ice and water needed to be refilled around water container. Water and ice were added and food was stirred frequently. Placed in walk-in cooler. Plastic cambro of cheese sauce observed initially with cooling rate of .28. Food was placed in shallow metal pan to facilitate cooling. Hummus in prep reach in was observed above 41F with plastic wrap covering food. Food has just been portioned for prep unit. Hummus was placed uncovered in walk-in cooler. VERIFICATION REQUIRED by 4/9/23 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

Repeat violation

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet nested while in clean storage.

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

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in 2 door reach-in unit. New shelving has already been ordered prior to inspection.

#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 water buildup on floor between partition of wall and unused mop/utility sink. PIC stated mop sink is being removed. Facility has working can wash on exterior of building.

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Jul 7, 2022 A 96.5 · details not yet loaded