A95.5
SUNFLOUR BAKING COMPANY
220 EAST BV, Charlotte, NC 28203
Restaurant · NC permit/State ID 2060018473
Latest gradeA (95.5)
Last inspectedOct 12, 2026
Inspections on record24
On record sinceFeb 11, 2016
Score history
Feb 11, 2016Higher is betterOct 12, 2026
Inspections & violations
Oct 12, 2026 A 95.5 · 8 violations
Inspector comments: EHS observed disinfectant cleaner in facility. When EHS asked PIC what it was used for, PIC stated it was used for cleaning FCS, such as food prep tables at BOH. EHS educated PIC that this cleaner is not to be used on FCS.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer not dispensing from tube. Sanitizer was observed at 0ppm. **3 DAY VERIFICATION REQUIRED BY 10/15/26.** **FACILITY TO PRE-MIX SANITIZER FROM CONTAINER OR USE QUATERNARY TABLETS** -1.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning thermometer before and after use and PIC cleaned thermometer.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed large bowls stored as clean with visible food debris. -CDI- PIC moved items to dishpit to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced cheeses and deli meats above 41F in prep units. Most items found overfilled and only above temperature and top layers and lid of prep unit was open during morning rush per PIC. -CDI- EHS educated PIC on not overfilling and items placed RIF to cool back down. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**
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 procedures for sausage and eggs being held on time. -CDI- EHS provided handout and assisted PIC with filling it out. -0
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#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 pumpkin and morning glory muffin mix (contains raw egg) cooling in RIC at low rate. Items were found in plastic containers and densely packed with lids. -CDI- EHS educated PIC on proper cooling methods and items separated and lids removed to facilitate rapid cooling. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf- Observed food thermometer -3F degrees. **10 DAY VERIFICATION REQUIRED BY 10/22/26** -0.5-
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with a wrist watch. -0-
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quaternary sanitizer at 0ppm. -0-
#49 · Non-food contact surfaces clean −1
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 some shelving in need of cleaning throughout. Observed interior surface of 1 RIF in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-
Jun 11, 2026 A 97.5 · 4 violations
Inspector comments: Facility placed on EMERGENCY TEMPORARY TPHC for make table 1.
#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
Observed multiple TCS food items cold holding inside make table 1 above 41F. PIC stated the lid of the flip top portion of unit was kept open during lunch rush (since 11:40AM). Ambient air temp of unit was at 56F at 12:27PM, and dropped to 53F at 12:50PM (after inactivity). Food items are kept in the unit overnight and facility does not conduct temperature checks of cold holding units throughout the day. EHS observe ice buildup on the back of interior wall inside the unit. PIC contacted technician to check on the unit for repairs. PIC stated facility closes at 4PM. EHS placing cold holding unit on EMERGENCY TEMPORARY TPHC until repairs have been made. TPHC form completed with PIC, and PIC understands procedures for TPHC.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a couple flies around the make tables. Facility has professional pest control company for regular maintenance.
Ensure pest control company is advised to control flies.
#43 · In-use utensils: properly stored
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 a deli container stored inside a cambro of non-TCS food product on dry food rack. Observed scoop handle commingled within non-TCS food product stored inside large flour bin.
Ensure deli containers are not kept stored inside non-TCS food bins and scoop handles are stored above the top of the non-TCS food product to prevent contamination.
#49 · Non-food contact surfaces clean −1
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 exterior surface of RIC 1 heavily soiled. Observed non-food contact surfaces of utensils hanging on clean dish racks soiled/greasy to the touch.
Increase cleaning frequency.
REPEAT VIOLATION.
Dec 12, 2025 A 97.5 · 6 violations
Inspector comments: Facility has made much improvement since the previous inspection conducted.
#15 · Food separated & protected −1.5
Repeat violation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed two sheet trays of roasted tomatoes left uncovered after cooling process was complete from the day prior.
Ensure food is covered/wrapped once cooling process is done to prevent contamination.
REPEAT VIOLATION.
#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 one food employee actively engaging in food prep without some sort of hair restraint.
Ensure all food employees engaged in food prep have an approved hair restraint (visor, hat, beanie, hairnet) to prevent possible contamination.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
Observed container of single-serve forks stored right-side up at the customer order pickup counter.
CDI: PIC had food employee discard all forks to prevent 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 food residue and debris accumulating on the interior surfaces inside cold holding units. Observed non-food contact surfaces of multi-use equipment/utensils leaving oil residue on hands, stored on the clean dish rack.
Increase cleaning frequency.
REPEAT VIOLATION.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed door kept open at the shared dumpster.
CDI: Door was closed.
Ensure all employees keep doors closed when not in use to prevent attraction of pests.
#55 · Physical facilities installed, maintained & clean
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 the ovens.
Replace missing ceiling tile to prevent possible entrance of pests and debris.
Jul 16, 2025 A 95 · 10 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed facility was not complying with TPHC procedures; was found PIC was aware of procedures but the food employee who was not following TPHC procedures was not properly trained on their TPHC written procedures.
Ensure all food employees are trained on TPHC procedures, so that TCS items that should have been discarded after the 4 hour time frame is not being re-served the next day.
CDI: EHS explained PIC duties (including training all food employees) to PIC and PIC voluntarily discarded container of opened of milk that was stamped with two dates and times for TPHC at the front area.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#15 · Food separated & protected
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed two sheet trays of cooked eggs that were uncovered and prepared yesterday, stored inside a standing reach-in cooler.
Once food items are done cooling, cover the food items to prevent contamination.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the QUAT sanitizer filled in the sanitizer sink basin at the 3-compartment sink reading 100ppm. EHS observed manufacturer's label states that the QUAT sanitizer should be maintained between 150ppm-400ppm to be deemed effective. PIC stated that it was about the time in where the sanitizer should be dumped and refreshed.
CDI: PIC dumped out the sanitizer basin and refilled with properly concentrated sanitizer, reading above 150ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#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 a deli container of housemade hummus cold holding above 41F (see temp chart) stored inside one of the lowboy coolers at the make line. PIC stated that the hummus was not used today and was not brought out. Date label showed that the hummus was prepped on 7/01, and thawed on 7/11.
CDI: PIC voluntarily discarded container of hummus.
Observed a cambro of cooked black beans (from a can) cold holding above 41F (see temp chart) stored inside another lowboy cooler at the make line. Date label showed that the black beans were prepped yesterday.
CDI: PIC voluntarily discarded cambro of black beans.
Observed an opened carton of half and half cold holding above 41F (see temp chart) inside one of the standing reach-in coolers.
CDI: PIC voluntarily discarded half and half.
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
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 an opened jug of buttermilk that was date-marked with an opened date of 7/6, stored inside one of the standing reach-in coolers. PIC stated that she actually opened it this morning when she arrived to the facility at 5AM and accidentally forgot to write it as 7/16. Observed an opened carton of half and half that was date-marked with an opened date of 6/23, stored inside the same cold holding unit as the buttermilk.
CDI: PIC corrected the date label on jug of buttermilk and voluntarily discarded jug of half and half since it had surpassed the 7-day window.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed an opened jug of skim milk that is placed on TPHC at the front cooler, date labeled with a sticker that said "7/15 12-4" and an additional sticker that said "7/16 7-11." EHS reviewed facility's TPHC procedures for their milks held on TPHC and saw that the procedures state that the TCS food item will be discarded once the 4 hour limit is reached. PIC stated that the milk should have been discarded, and that the food employee must have gotten confused.
Observed an opened jug of whole milk that is placed on TPHC at the front cooler, without any sticker indicating when it was opened or time it was placed on TPHC. PIC stated that the whole milk was opened this morning around 7.
CDI: EHS reminded PIC that the facility is required to follow their TPHC procedures, and that all food employees should be knowledgable on the TPHC procedures; PIC voluntarily discarded the opened jug of skim milk and created date and time label for opened container of whole milk.
#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 a cambro of egg whites that was prepped 20 minutes prior to the start of the inspection, cooling inside a standing reach-in cooler, that had not dropped in temperature after almost 20 minutes of EHS's first observation. Cambro was tightly-shut with the lid.
CDI: PIC removed the lid from the cambro to allow cold air flow, since time still left of the 4-hour cooling window.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#45 · Single-use & single-service articles: properly stored & used −0.5
4-502.13 Single-use and single-service articles cannot be reused.
Observed a single-use fork stored inside a metal pan of tuna salad, stored inside a lowboy cooler at the make line.
Single-use articles may only be used once.
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 a stack of single-use clamshells stored right-side-up on the bottom shelf of the front counter display cases, out of it's original protective packaging.
Keep single-use articles stored inverted to prevent contamination.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed rusted shelves inside the front standing reach-in cooler.
Seal/replace rusted shelves so that they are smooth and easily cleanable.
#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 heavy food residue on the exterior vent of the front standing reach-in cooler.
Increase cleaning frequency.
Apr 7, 2025 A 97.5 · 5 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed drink with no lid on bottom shelf in prep area.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs over ready to eat items. CDI Order switched. Repeat
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 egg and sausage patties held on time in hot box with stamp but no procedures written. CDI Form filled out during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#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 wiping clothes in 0 ppm quat sanitizer in bucket at front of house. CDI PIC changed out sanitizer and tested 100 PPM.
#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. - REPEAT - Observed floors in need of cleaning throughout prep area, particularly near and behind prep tables. Clean and increase cleaning frequency to maintain clean.
Dec 10, 2024 A 94 · 7 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 food employees eating on the line. CDI Employee stopped, washed hands and continued with prep. EHS discussed proper place to eat.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employee wash hands then turn faucet off with bare hands. CDI Employees were redirected to rewash hands and turn faucet off with paper towel as barrier.
#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 shell eggs stored above vegetables. CDI Employee rearranged order and placed eggs on bottom shelf.
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 tuna salad cooling in plastic, deep well container with lid fastened. Tuna salad increased in temperature in RIC over course of 15 minutes. CDI Item was placed in metal pan in shallow amount, with no lid to cool properly.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
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 several milk items open with no open date. Observed cooked eggs with no date marking. CDI Items were date marked.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items held past date marking of 7 days, and date marked incorrectly. Incorrect date marks were from adding 7 to the prep date rather than 6. Adding 6 to the date of prep or open provides the 7 days allowed for TCS items. Expired items (sliced turkey 12/2, tuna 12/2). CDI Items were 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 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 tuna salad cooling from ambient in deep well, plastic, tight lidded container. Item was increasing in temperature during cooling process. CDI. Process was changed to metal shallow pan with no lid. Item began cooling properly.
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 −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in 0 ppm quat sanitizer in bucket at front of house. CDI PIC changed out sanitizer and tested 100 PPM.
Aug 14, 2024 A 95 · 6 violations
#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 sausage patties in hot holding below 135F. 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 .
#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 RIC with milk and butter holding above 41F. Most items located in bottom left two shelves. No known time of items maintaining 41F and bellow. Items above 41F were voluntarily discarded. VR required. 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 −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 being held in use past 7 day date mark or with no date marks made days prior. Ham and chicken salad were observed coming form a larger batch in RIC and were date marked. Prepared eggs date marked. Lettuce, arrugula (8/4,5) 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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in front and rear of establishment. Observed flies flying in prep area. Increase pest control.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.- Observed bottom shelving throughout facility that various items are stored on rusted and corroded. Remove, resurface, or use an easily cleanable barrier such as a silicon mat. PIC stated they were shopping around for options. No point escalation.
#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 dust, debris and build up on shelving and inside RIF. More frequent cleaning is required. Improvement observed No increase in points. Repeat
May 29, 2024 A 96 · 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 batter with raw egg stored above applesauce. CDI Order was switched.
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 batter with soy milk in a large, plastic, deep well container with a tight lid increasing in temperature with 1 hour left. CDI PIC moved batter to smaller amounts, into open metal pans, into freezer. Batter cooled to 41 within 4 hours.
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
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed liquid egg and egg was in tall RIC holding above 41 for unknown amount of time, all other items in RIC were 41F and below. Observed TCS milks in coffee station cooler above 41F. Reference temperature chart. CDI all items above 41F were voluntarily discarded. Discussed not storing times in bottom right corner of tall RIC. Discussed use of TPHC for milk items in coffee station cooler. Repeat
#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 using large, plastic, deep well, tightly covered containers to cool ambient ingredient TCS foods. CDI Item moved to shallow metal open pans. 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 .
#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 working bottle of oil not labeled.
#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 single service items stored in cardboard boxes in direct contact with the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.- Observed bottom shelving throughout facility that various items are stored on rusted and corroded. Remove, resurface, or use an easily cleanable barrier such as a silicon mat.
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed dust, debris and build up on shelving and on fronts of RICs. More frequent cleaning is required.
#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.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on deli slicer. CDI-PIC moved phone and re washed slicer. Repeat
Nov 16, 2023 A 90.5 · 10 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employee wash hands, turn off faucet with barehands, then dry hands. Hands were recontaminted when employee handled soiled faucet with barehands. CDI-EHS educated employee on proper handwashing technique and employee properly washed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee complete a task and begin to don gloves for food prep without a prior hand wash. CDI-EHS educated employee on when to wash requirements and employee properly washed hands and donned gloves.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed citrus fruits and berries stored over RTE, cooked tomatoes and mushrooms. CDI-PIC corrected storage order.
#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. 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 . Observed cooked tomatoes and mushroom that were prepared yesterday not reach 41F within 6 hours. CDI-PIC voluntarily discarded all TCS foods that did not quickly cool within 6 hours.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS milks in coffee station cooler above 41F. Reference temperature chart. CDI-All TCS foods in coffee station cooler were put on TPHC. TPHC procedures were filled out with PIC.
#28 · Toxic substances properly identified stored & used −2
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing degreaser. CDI-PIC added label to working container.
#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: 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 . Observed cooked tomatoes and mushrooms that did not reach 41F or below within 6 hours. These foods were tightly packed in dense layers in Reachin unit. CDI-EHS educated PIC on improved cooling methods and PIC voluntarily discarded TCS foods that did not quickly cool.
#40 · Personal cleanliness −1
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing food without hair restraints. Ensure food employees wear hair restraints to prevent contamination.
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes stored in sanitizer buckets at 0ppm. Observed multiple in-use wiping clothes stored across prep tables. CDI-PIC remade sanitizer buckets to correct concentration.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils and equipment stored in soiled containers. Store clean utensils in clean storage containers, in a way to prevent contamination.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table where food was being prepared. CDI-PIC moved phone to bottom shelf.
Sep 28, 2023 B 88 · 18 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection. Ensure there is a CFPM on site during all hours of operation.
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored over prep table. CDI-Drink was removed from shelf over prep table.
#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 rinsing rubber coffee station mat out at handwashing sink. Ensure hand sinks are only used for hand washing. CDI-Upon request employee stopped using the hand sink for alternative purposes.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed shredded pepperjack cheese containing fuzzy blue growth. Observed dead fruit fly floating in a large container of uncovered cold brew. CDI-PIC voluntarily discarded adulterated cheese and cold brew.
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cold brew stored uncovered. Upon inspection, a dead fruit fly was floating in the cold brew. CDI-PIC voluntarily discarded cold brew.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed employee remove trays from 3 compartment sink and place on shelf as clean. When tested, in-use quat sanitizer was at 50 ppm. CDI-PIC remade sanitizer to correct ppm, and all equipment and utensils previously in improperly concentrated sanitizer were sanitized in new sanitizer solution.
#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.
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 . Observed tomato soup that was prepared yesterday and out of cold holding today for service at 47F at 3:43pm and 47F at 4:01pm. Tomato soup was cooling at a rate of 0 degrees per minute. Soup should have cold at a rate of .12 degrees per minute. Soup would not have met cooling time parameters without EHS intervention. CDI-PIC added ice wand to soup and placed soup back in reachin.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple open milks, brie, high moisture mozzarella, cooked eggs, and cooked mushrooms without prep dates at end of the day, with the intent to use the next day. CDI-PIC added accurate date marks to all RTE TCS foods.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked mushrooms from 9/17 and a garlic in oil pesto sauce from 9/15. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days.
#28 · Toxic substances properly identified stored & used −2
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle incorrectly labeled as sanitizer when it was actually a disinfectant. Observed another spray bottle of disinfectant missing a label. CDI-PIC correctly labeled spray bottles.
#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 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 . Observed soup that was cooling that would have missed cooling window without EHS intervention, tightly covered in a deep container in the reachin cooler. CDI-PIC removed lid and added an ice wand to the soup to increase cooling rate.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in front and rear of establishment. Observed fruit fly in cold brew. Increase pest control.
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a beard guard. Ensure employees utilize hair restraints.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket at less than 50 ppm. Observed multiple moist in-use wiping clothes stored on prep tables and front counter. Store all in-use cloths in sanitizer buckets between use. CDI-PIC remade sanitizer bucket.
#42 · Washing fruits & vegetables −0.5
Repeat violation
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still present. Ensure avocados are washed prior to use and stickers are removed in washing process. Observed blueberries and strawberries that PIC stated was washed and then placed back in the original produce packaging. This packaging is not cleaned and sanitized. PIC instructed to rewash produce and store in a properly sanitized container.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wet stack a large number of trays and store over sink. Allow all equipment and utensils to air dry.
#45 · Single-use & single-service articles: properly stored & used
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.
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 single-use cups stored at self-serve water station outside of protective sleeve and without an alternative means of protection.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed handle broken on freezer chest. Repair or replace.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed employee take out trash to dumpster and leave dumpsters with all doors open. CDI-PIC closed all dumpster doors.
Jun 15, 2023 A 90.5 · 12 violations
Inspector comments: *NOTE: Per PIC, utensils cutting board used to prep sandwiches at flip top unit are only cleaned at the end of the night and wiped down with sanitizer throughout the day. These items had only been in use for 3 hours at time of discussion during inspection. Food contact surfaces must be washed, rinsed, and sanitized at least every 4 hours. Ensure food contact surfaces are being cleaned at correct frequency moving forward.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - Observed continued issues with facility demonstrating ability to properly cold hold TCS items at 41F or below as well as utilize a proper date marking system. PIC must begin maintaining cold holding logs to ensure TCS items are properly cold held as well as add checking date marks throughout facility to daily checklist. - VR - Verification required within 10 days to ensure logs are being maintained by PIC and proper date marking system is being followed.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in multiple reach-in coolers in back prep area (see temperature chart). Also observed milks holding above 41F in lowboy up front in coffee area. PIC voluntarily discarded items holding above 41F and moved other items to other refrigeration units. Facility required to maintain cold holding logs from risk control plan (RCP) moving forward to ensure TCS items are being properly cold held at 41F or below. EHS strongly recommends facility hold milks in coffee lowboy on TPHC during peak times. TPHC written procedures form provided to PIC. - VR - Verification required within 3 days to ensure units have been repaired and milks in coffee lowboy are holding at 41F or below or are being held on TPHC with completed written procedures in facility.
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 −3
Repeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - REPEAT - Observed one container deli chicken dated 4/29-5/15, one container tuna salad dated 6/7-6/15, and one container of black beans dated 6/5 in lowboy unit. Also observed two containers of deli chicken dated 6/2 in reach-in cooler. PIC voluntarily discarded all items. - VR - Verification required within 3 days to ensure facility is utilizing proper date marking system. *NOTE: Today is the 6th consecutive inspection in a row that date marking violations have been noted. If date marking violations persist at VR visit or at next routine inspection, 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#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 savory croissants (i.e., meats, cheeses, etc.) being held on TPHC, yet PIC unable to locate written procedures. - CDI - EHS provided PIC TPHC written procedures form. PIC completed written procedures while EHS present.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 spray bottles of sanitizer stored on food prep surface. - CDI - PIC removed chemicals from food prep surfaces.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple spray bottles of chemicals (glass cleaner and sanitizer) lacking labels. - CDI - PIC labeled spray bottles of chemicals.
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 facility utilizing floor disinfectant in spray bottles for cleaning food prep tables. Do not use floor disinfectant for cleaning food prep surfaces. Utilize sanitizer from 3 compartment sink to sanitizer food prep tables. - CDI - PIC discarded disinfectant from spray bottles and filled new bottles with sanitizer from 3 compartment sink.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed capacity issues pertaining to reach-in coolers being over filled and blocking air flow so that TCS items are not properly cold holding at 41F or below. If capacity issues persist, facility may be required to limit volume or obtain more refrigeration. - VR - Verification required within 10 days.
#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 various working containers lacking labels. - CDI - PIC labeled all working containers.
#40 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed various employees prepping food lacking hair restraints. - CDI - Employees donned hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee preparing sandwiches with bracelets on wrist. - CDI - Employee removed bracelets.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in use with stickers still present. Ensure avocados are washed prior to use and stickers are removed in washing process.
#43 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat violation
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. - REPEAT - Observed various dry goods containers (i.e., sugars) with handles of utensils touching the product directly. - CDI - PIC removed utensils from dry good containers.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. - Observed bottom plate portion of microwave to be cracked. Repair or replace to allow for microwave to be smooth and easily cleanable.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floors in need of cleaning throughout prep area, particularly near prep tables. Clean and increase cleaning frequency to maintain clean.
Feb 24, 2023 A 94.5 · 11 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed kiwis and berries stored directly above ready to eat food in upright cooler. CDI - unwashed produce relocated to bottom.
#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 sheet pan eggs cooling in reach in cooler at rate of .04F/min. Product had 2 hours left to cool and without intervention would not have based on EHS observation and cooling method being used. CDI: Eggs moved to the reach in cooler and spread out thin for cooling. Observed pesto cooling in reach in part of prep top at 0F/min in a deep, covered container. CDI: Pesto spread out and cooled properly.
Reach in coolers and prep units are meant to cold hold only. Per permit: “This FOOD ESTABLISHMENT shall comply with cooling per 3-401.14. If proper cooling cannot be supported safely using existing equipment, additional equipment shall be installed to comply with 4-301.11. The approved cooling space is in the reach in freezer near the office where racks have been installed.” Ensure reach in freezer space is used to perform all cooling.
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 .
#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 gallon milk and half gallon specialty milk and half and half stored in reach in cooler above 41F. Products are regularly removed from the cooler for coffee making. EHS and PIC discussed using time for these items. CDI: Milks used within 30 min. TPHC paperwork provided to PIC today if milks continue to not be maintained at 41F even during high use periods. EHS reminded PIC that once a product is placed on TPHC it must be used or discarded within the time frame. REPEAT VIOLATION All other cold holding was in compliance today. Facility is continuing to use methods established during their RCP. RCP reporting no longer required as new units for the items previously out of compliance have been purchased and no issues were seen with these items.
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 .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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 no date mark on Brie wheel in reach in. CDI: PIC dated Brie with cut date of yesterday. REPEAT VIOLATION Significant improvement from last inspection as there were only 2 date marking issues today.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 TCS chutney in reach in with date of 1/16. PIC stated chutney was pulled from frozen yesterday. CDI: PFF date added to label.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed items cooling in reach in cooler and reach in portion of prep top today. EHS noted today that establishment is cooling some ambient TCS foods in the upright reach in cooler #1 as well as finishing cooling hot food (eggs) in this same cooler. Per permit conditions, establishment is to cool TCS foods in designated area of upright freezers next to office and not in the cooler. Establishment has limited refrigerated capacity for storage and no additional equipment designated for cooling. Follow permit conditions and cool TCS foods in the designated freezer space. CDI: EHS and PIC discussed requirements today. Future instances of cooling in unapproved equipment may result in permit action.
#43 · In-use utensils: properly stored −0.5
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 handles of scoops down in bulk dry goods.
#44 · Utensils, equipment & linens: properly stored, dried & handled
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 several cleaned utensils stored in tubs with food debris and crumbs. Ensure large tubs are cleaned at a frequency to preclude build up.
#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 on interior of refrigeration units and on bars holding pans in prep top cooler. REPEAT VIOLATION Improvement from previous inspection.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on cardboard dumpster. CDI: Door closed. Ensure doors remain in place and closed when dumpster is not actively being used. Observed lid on cardboard dumpster is damaged. EHS recommends calling dumpster provider to have replacement issued.
#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 facility in need of general cleaning. Observed debris on floor and in between food equipment. REPEAT VIOLATION Improvement from previous inspection.
#56 · Meets ventilation & lighting requirements; designated areas used
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelf stored commingled with food items above prep coolers. REPEAT VIOLATION Previous violation corrected.
Feb 1, 2023 B 86.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 4, 2022 A 90 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 19, 2022 A 91 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 21, 2021 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 22, 2020 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 14, 2019 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 31, 2018 A 94.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 19, 2018 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 30, 2017 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 17, 2017 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 5, 2016 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 11, 2016 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SUNFLOUR BAKING COMPANY” or State ID 2060018473). Inspection type (routine vs. follow-up) is not published in the county's data.