A97.5

LOSO TAVERN

4548 OLD PINEVILLE RD, Charlotte, NC 28217

Restaurant · NC permit/State ID 2060018485

Latest gradeA (97.5)

Last inspectedOct 13, 2026

Inspections on record33

On record sinceMar 2, 2016

Score history

Mar 2, 2016Higher is betterOct 13, 2026

Inspections & violations

Oct 13, 2026 A 97.5 · 4 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 EHS observed marinara sauce holding at 125F. CDI- PIC voluntarily discarded the sauce -0- 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

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed prep unit holding TCS foods above 41F (see temp chart) ambient temperature of the unit was 48F. After 30 minutes the unit dropped to 44F and after an additional 20 minutes the unit had an ambient air temperature was 43F. CDI- Food in unit was voluntarily discarded. EHS allowed facility to continue using the unit in conjunction with ice baths. Facility must continue to monitor temperature in the unit to ensure that all food is at 41F or below. -1.5- 3-day 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 .

#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 EHS observed turkey chub thawing in a container full of water on the counter. Product was still 41F or below. CDI- PIC placed turkey chub in the walk in cooler to finish thawing. -0-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tiles throughout. EHS observed water damage to tiles outside walk in cooler. Repair or replace. **REPEAT** 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent covers. Increased and more thorough cleaning frequency recommended, focusing on floors and walls. Observed cleaning needed under and behind equipment. **REPEAT** -1-

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Jun 1, 2026 A 96 · 3 violations

#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. EHS observed food employee place raw shrimp in fryer basket. EHS observed food employee go from handling raw shrimp to a ready to eat salad. Food employee touched a ready to eat salad with same gloves used to handle raw shrimp. CDI- EHS provided education, salad was voluntarily discarded, and food employee properly washed hands and donned new gloves. -2-

#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. EHS observed shelving in walk in coolers and shelving above prep area in need of more frequent cleaning. EHS observed visible debris on these shelves that could contaminate food during storage or prep. **REPEAT** -1-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tiles throughout. EHS observed water damage to tiles outside walk in cooler. Repair or replace. **REPEAT** 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent covers. Increased and more thorough cleaning frequency recommended. Observed cleaning needed under and behind equipment. **REPEAT** -1-

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Feb 9, 2026 A 96 · 8 violations

#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 multiple items throughout facility that were not cooling but left uncovered. -0-

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

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer without a label. CDI- PIC labeled the bottle. **REPEAT** -1-

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed multiple avocados in the prep units with stickers still present. EHS advised that stickers shall be removed when they are washed. CDI- PIC took all avocados and removed sticker and washed them. -0-

#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 dishes stored as clean and stacked wet. **REPEAT** -0.5-

#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 dry storage shelves in need of replacement due to rusting. **POINTS REDUCED DUE TO OVERALL IMPROVEMENT (facility has replaced shelving that was rusting in main kitchen area) -0.5-

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

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility did not have chlorine test strips for dish machine. 10- DAY VR REQUIRED. -0.5-

#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 build up on non-food contact surfaces of equipment. Lower areas of prep tables and storage areas in need of more frequent cleaning. **REPEAT** ** POINTS DEESCALTED DUE TO OVERALL IMPROVEMENT** -0.5-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tiles throughout. Repair or replace. **REPEAT** 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent covers. Increased and more thorough cleaning frequency recommended. Observed cleaning needed under and behind equipment. **REPEAT**

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Aug 20, 2025 A 90 · 14 violations

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

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility is unable to produce a parasite destruction letter for their salmon. 10- day VR Required.

#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 shrimp stored below raw chicken in lowboy on the line. CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer, vegetable chopper and squeeze bottle stored as clean with visible food debris present. Observed dishes stored as clean with visible sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be washed/rinsed/sanitized. **REPEAT** 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a garlic and butter mixture being held at 60F in the cold well on the line. CDI- PIC voluntarily discarded the product. Garlic butter will be held under cold holding. PIC has TPHC document if they want to add the butter to TPHC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 two pans of cut tomatoes with no date marks. CDI- Items were dated as they were prepared the day prior. **REPEAT** **Points deescalated due to overall improvement. 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −1

Repeat violation

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf- Observed missing asterisks on brunch menu for bacon egg and cheddar, smoked turkey, and smoked bacon turkey sandwiches containing eggs served your way. **REPEAT** 10-day VR Required.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle without a label. CDI- PIC labeled the bottle.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed multiple packages of raw meat thawing on the side of a prep sink. Multiple packages of ground beef were being thawing in standing water in the sink. PIC stated items were about to be put into walk in cooler. After 15 minutes EHS advised items should be moved to WIC. CDI- Items were moved to WIC to thaw and running water and ice were added to ground beef thawing in the sink.

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. **REPEAT**

#39 · Contamination prevented during food preparation, storage & display −1

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken and raw beef stored on floor of WIF. **REPEAT**

#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 stored in a bus tub with a lot of food splash and debris buildup. -CDI- PIC placed items at dish pit to be W/R/S. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean nested wet.

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

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 shelving throughout facility in need of replacement due to rusting. **REPEAT**

#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 heavy build up on non-food contact surfaces of equipment. Lower areas of prep tables and storage areas in need of more frequent cleaning. **REPEAT**

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in need of cleaning in hard to reach places, especially under equipment. Increased and more thorough cleaning frequency recommended. **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 cracked/missing floor tiles throughout. Repair or replace. Observed aluminum panel/flooring coming up/unattached at back of house WIC near door. **REPEAT** 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent covers. Increased and more thorough cleaning frequency recommended. **REPEAT**

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May 13, 2025 A 94.5 · 15 violations

Inspector comments: EHS asked PIC about cleaning frequency of cutting boards connected to prep units, PIC stated that cutting boards were cleaned every night. EHS observed that cutting boards were being used to prepare sandwiches and cut other foods. EHS educated PIC on ensuring that cutting boards are cleaned at least every 4 hours. EHS emailed PIC updated EHP. Email EHS copy of updated menu so EHS can check for consumer advisory.

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (B) Wash hands after using the toilet room. -P- Observed food employee return from restroom without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

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 PIC use thermometer without cleaning and sanitizing it. -CDI- EHS educated PIC on cleaning and sanitizing thermometer and PIC properly cleaned and sanitized it. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- 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 .

#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- Observed chicken cooked to 148F. -CDI- PIC cooked items to 190F. -0-

#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-/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 2 containers of house made garlic aioli containing cooked garlic date marked 5/6 (discard 5/12), housemade chipotle ranch containing canned chipotles date marked 5/4 (discard 5/10) and deli turkey and deli ham with no date marks. Per PIC, deli turkey and ham were prepared 2 days prior and housemade chipotle ranch was prepared 3 days prior. -CDI- PIC properly date marked items and voluntarily discarded items past date. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspection

#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 chicken wings cooling at a low rate. Items were found cooling in WIC in bus tub with chicken wings stacked on top of each other with not enough air flow. Observed sautéed peppers and onions prepared today cooling in prep unit in containers with items stacked on top of each other, not receiving enough air flow. -CDI- EHS educated PIC on proper cooling methods and PIC separated items onto sheet pans and moved items from prep unit to WIC 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. -0-

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken and raw beef stored on floor of WIF. -CDI- PIC relocated items. -0-

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -0-

#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 scoop container stored in buffalo dip with no handle. -0-

#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 shelving throughout in need of replacement due to rusting. **REPEAT** -0.5-

#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 NFCS of slicer and Belgian waffle maker in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in need of cleaning in hard to reach places, especially under equipment. Increased and more thorough cleaning frequency recommended. 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/missing floor tiles throughout. Repair or replace. Observed aluminum panel/flooring coming up/unattached at back of house WIC near door. **REPEAT** -1- 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 dust buildup on vent covers. Increased and more thorough cleaning frequency recommended.

#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 drinks stored above retail items in sliding door cooler and in RIF. -CDI- PIC relocated items. -0-

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Jan 30, 2025 A 96.5 · 7 violations

Inspector comments: Observed PIC’s CFPM certification set to expire 2/2025. EHS provided handouts for upcoming food course. EHS observed hand soap dispenser at handwashing sink getting stuck. EHS recommended facility keep a pump soap there as an alternate.

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

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee cutting RTE tomatoes with bare hands. -CDI- EHS educated food employee on using gloves and food employee voluntarily discarded items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink in women’s bathroom. -CDI- EHS provided handouts. -1-

#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-/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 salsa and housemade chipotle sauce (contains canned chipotles) in RIC with no date marks. Observed housemade chipotle ranch (containing canned chipotles) date marked 1/16 (discard 1/22), ham date marked 1/20 (discard 1/26) and cut pickled cabbage date marked 1/18 (discard 1/24). -CDI- PIC properly date marked items without a date and discarded of items past date. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 knife stored between prep unit door/lid. -CDI- EHS educated PIC on proper storage of in use utensils and PIC removed items. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored on top of ice machine with heavy dust and debris build up. -CDI- EHS educated PIC on proper storage of ice scoop and PIC removed item. -0-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with dark buildup and deep groves in need of replacement. 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 shelving throughout in need of replacement due to rusting. -0-

#49 · Non-food contact surfaces clean

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in need of cleaning in hard to reach places, especially under equipment. Increased and more thorough cleaning frequency recommended. 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/missing floor tiles throughout. Repair or replace. Observed missing ceiling tile over back WIC. Observed soap dispenser not properly functioning. Observed aluminum panel/flooring coming up/unattached at back of house WIC near door. **REPEAT** -1-

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Sep 30, 2024 A 93 · 10 violations

#2 · Certified Food Protection Manager

#16 · Food-contact surfaces: cleaned & sanitized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy dark buildup in ice machine around chute. Increased and more thorough cleaning frequency recommended. -0-

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit cold holding above 41F. Observed items in RIC and WIC #1 above 41F. Per PIC, prep unit was open during lunch rush and other items were out for prep. -CDI- PIC placed items in WIC or WIF to cool back down. **REPEAT** -3- 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 milks, cooked onions, marinara sauce and canned mushrooms with no date marks. Observed housemade chipotle ranch (containing canned chipotles) date marked 9/16 (discard 9/22), heavy cream date marked 9/4 (discard 9/10), salsa date marked 9/22 (discard 9/28), feta cheese date marked 9/20 (discard 9/26), collards, green beans and pimento cheese date marked 9/23 (discard 9/29), housemade chicken stock (containing scraps from cooked chicken) date marked 9/6 (discard 9/12) and marinara sauce date marked 9/18 (discard 9/24). -CDI- PIC properly date marked items without a date and discarded of items past date. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. PIC unsure of contents of bottle. -CDI- PIC voluntarily discarded. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee allergy eye drops stored on top of prep table. -CDI- PIC removed. 7-206.12 Rodent bait shall be contained in a covered, tamper-resistant bait station. -P- Observed rodent bait not contained in a covered, tamper-resistant bait station. -CDI- PIC removed. -1-

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed bacon thawing on counter. -CDI- EHS educated PIC on proper thawing methods and PIC placed item in WIC. -0-

#38 · Insects & rodents not present; no unauthorized animals −2

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. **REPEAT** -2- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door. Needs to be sealed.

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

Corrected during inspection

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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed aluminum panel/flooring coming up/unattached at back of house WIC near door. -0-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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/missing floor tiles throughout. Repair or replace. Observed missing ceiling tile over back WIC. **REPEAT** -1- 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 chicken juice leaking from boxes at back WIC.

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May 29, 2024 A 94 · 10 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 turkey burgers stored over raw salmon in RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed shredded lettuce stored under unwashed avocados and cucumbers. -CDI- PIC corrected storage order. -0- 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

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced provolone and American cheese cold holding in prep unit above 41F in prep unit #1. Observed raw bacon and salad mix above 41F in WIC #1. Refer to temperature chart. -CDI- PIC voluntarily discarded of cheese and moved other items to freezer to rapidly cool back down. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#25 · Consumer advisory provided for raw/ undercooked foods

Corrected during inspection

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- Observed no footnote stating that items may be cooked to order. -CDI- PIC corrected. -0-

#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 items prepared today cooling with lids/plastic wraps. Observed items not cooling according to cooling parameters. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC placed removed lids and placed items in cold holding units to rapidly cool. **REPEAT** -1- 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 water, oil and margarine on line with no labels. Observed multiple housemade salsas in RIC and display RIC with no labels. Observed brown sugar and grits with no labels in dry storage area. **REPEAT** -1-

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. **REPEAT** -1- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door. Needs to be sealed.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of oil stored on floor in dry storage area. -CDI- PIC relocated items. -0-

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

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep groves. -CDI- PIC discarded. 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. Observed rusty shelving in the both WICs and on dish racks. **REPEAT** -1-

#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 opened doors and lids on dumpster and recycling bins. Per PIC, it is a shared area. -CDI- PIC closed. -0-

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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May 16, 2024 B 86.5 · 17 violations

Inspector comments: EHS recommended PIC removed unnecessary items/items no longer in use from facility.

#1 · PIC Present, demonstrates knowledge, & performs duties

Corrected during inspection

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed PIC not able to answer questions about food prep/ingredients, questions relating to food borne disease, multiple priority violations and without CFPM. -CDI- EHS coached. -0- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answer questions related to foodborne disease despite having literature posted. -CDI- EHS educated PIC on foodborne disease prevention. -0- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. Observed another food employee wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing and both rewashed hands. 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 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee change gloves after working with raw food to switch to working to RTE foods without washing hands. -CDI- EHS educated food employee on washing hands between glove changes when switching from raw to RTE and food employee washed hands. -0-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed keg stored in front of handwashing sink. -CDI- PIC relocated items.

#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 no lid on corned beef, gyros, sauerkraut, broccoli and raw chicken in RI cooler. Observed no lid on chicken wings stored in lowboy. -0-

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed queso, chili and wings prepared yesterday above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. **REPEAT** -3- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed blue cheese, shredded cheddar cheese, raw chicken, raw shrimp and raw fish above 41F in prep unit #2. Observed ambient air of prep unit #2 at 50F. Observed green beans, chicken wings, chicken strips, shredded cheese and provolone cheese in WIC #1 above 41F. Observed ambient air of unit at 47F. Observed cream cheese, milk, cut cabbage, cut lettuce heads, green beans and greens at WIC #2 above 41F. Observed ambient air of unit at 44F. -CDI- PIC voluntarily discarded items. **FACILITY TO USE OTHER COLD HOLDING UNITS UNTIL UNITS HAVE BEEN REPAIRED. MAINTENANCE IN ROUTE WHILE EHS WAS PRESENT.** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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-/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 turkey in RIC with 2 dates: 5/9 (discard 5/15) & 5/12. Observed chicken salad dated 5/7 (discard 5/13). Observed 2 heavy creams and a milk in display RI with no dates. Observed housemade chipotle ranch (with canned chipotle peppers) date marked 4/12 (discard 4/18) in display RI. Observed pizza sauce date marked 4/24 (discard 4/30) and tomato sauce and chicken wings with no date in lowboy. Observed green beans, chicken wings and chicken strips in WIC #1 with no dates. Observed milk in WIC # 2 with no date. Per PIC, incorrect dates were placed on items/old stickers were not removed and other items were prepared in the last two days. -CDI- PIC placed proper dates on items and voluntarily discarded chicken salad. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, item was sanitizer. -CDI- PIC properly labeled bottle. -0-

#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 items prepared yesterday above 41F. -CDI- PIC voluntarily discarded. -CDI- EHS educated PIC on proper cooling methods and items were discarded. **REPEAT** -1- 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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available for use. **10 DAY VERIFICATION REQUIRED** -0.5- 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in cold holding equipment.

#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 flour, grits, brown sugar, ghost pepper seasoning, liquid margarine and salt/pepper with no labels. -0-

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open for more than half of inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout especially in dishpit/clean dish storage areas. -0-

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

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep groves. 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. Observed rusty shelving in the walk-in cooler and the raw meat prep cooler. **REPEAT** -0.5-

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink. **REPEAT** -1-

#55 · Physical facilities installed, maintained & clean

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Feb 7, 2024 A 93.5 · 10 violations

Inspector comments: Salmon is farm raised, pellet fed

#10 · Handwashing sinks supplied & accessible

6-301.14 Post a handwash sign at each handsink. Observed missing sign from kitchen hand sink.

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat foods in the walk-in cooler.

#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 food debris in the back of the deli slicer and a vegetable chopper. CDI - Items were removed to be rewashed.

#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 one-day old mashed potatoes in the walk-in cooler that had only cooled to 45 degrees. CDI - Item was discarded.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed egg rolls, black beans, salsa, and a cream sauce older than 7 days. CDI - Items were voluntarily discarded. Repeat

#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 mashed potatoes in a plastic pan with tight lid in the walk-in cooler. Item had only cooled to 45 degrees overnight. CDI - Cooling education provided

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

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

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose hanging lower than the flood rim by the dish machine. Owner stated that the zip tie had broken. CDI - Hose was re zip tied. 5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3-comp sink faucet.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed garbage, large items and a bike stored behind the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors.

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Sep 28, 2023 A 93.5 · 13 violations

#5 · Procedures for responding to vomiting & diarrheal events −1

Corrected during inspectionRepeat violation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written vomit and diarrheal clean-up procedures. REPEAT. CDI - EHS provided establishment with clean-up procedures to be posted.

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

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Establishment could not provide parasite destruction letter for salmon. PIC called supplier to get a copy.

#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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shrimp stored above pickles inside RIC (Lowboy). CDI - Storage order was rearranged.

#16 · Food-contact surfaces: cleaned & sanitized

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 sanitizer below 10 PPM of chlorine sanitizer at the dish machine. CDI - Repair person arrived while still on site and chlorine was testing at approximately 100 PPM.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chili (ground beef) need below 135F. CDI - Beef was placed on the stove top to reheat to 165F or above.

#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 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 soup and chicken salad held longer than 7 days. CDI - Item was voluntarily discarded. 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 Salsa, sausage, tuna salad, and pimento cheese with no date marking. CDI - Sausage was voluntarily discarded. Correct date markings were added to salsa, tuna and pimento cheese.

#36 · Thermometers provided & accurate −0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment could not provide thin probe thermometer.

#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 containers of salts and oils with no labels.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on the floor in the dry storage area. CDI - Onions were removed from the floor.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking at grill with no head covering.

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

Repeat violation

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed pans stacked wet.

#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 shelving inside the WIC in need of cleaning, debris and build-up present.

#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 floors in need of cleaning below equipment near the make line.

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Jun 20, 2023 A 93 · 6 violations

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Repeat violation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No vomit and diarrhea paper present. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 Raw eggs stored above RTE meatloaf in reach in cooler. CDI - Eggs moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Raw burgers stored on shelf, CDI- Discarded.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mashed potatoes, salsa, wings, raw tenders all recorded above 41F. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy presence of fruit flies in kitchen. Suggest (1) eliminate wet stacking, continual spraying of drains, fan flies in back door.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of cups observed. Allow for air drying.

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

4-501.11 Maintain equipment in good repair. One fryer basket had a loose wire. Replace.

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Sep 28, 2022 A 90.5 · 14 violations

#2 · Certified Food Protection Manager −1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. - PIC Julio was unable to provide documentation of being certified in a food protection managers course.

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

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety- Facility has not provided an updated employee health policy since the 2021 food code adoption. CDI- PIC provided all staff a new MCPHD food employee health policy.

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - Observed no written vomit and diarrhea written procedures during the inspection. CDI- PIC was provided a MCPHD written procedures. Item printed by PIC.

#8 · Hands clean & properly washed

Corrected during inspection

#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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed one large covered bus tub of chicken wings 48-46F. Cooked and said to have cooled from yesterday. CDI- PIC voluntarily discarded items. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed corn, green salsa, and cut tomatoes not meet an ambient cooling rate. Items were placed in beer cooler functioning at 47F. CDI- PIC moved cut tomatoes and green salsa to walk in cooler and voluntarily discarded corn.

#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: 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. - REPEAT- Observed four different butter buffalo sauces and boiled eggs above 41F see temp chart. CDI- items moved to walk in cooler to quickly cool. NOTE: point deduction has remained the same since improvement has been noted from last inspection.

#23 · Proper date marking & disposition −3

Repeat violationFollow-up verification required

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: 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. REPEAT- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed chicken wings in the walk in cooler without proper date marks. PIC voluntarily discarded the chicken wings. Observed no date marks in flip top units. A VR will occur within 3 days to ensure proper date marking is occurring on all TCS foods.

#36 · Thermometers provided & accurate −0.5

Follow-up verification required

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. - Observed no thin probe thermometer available during the inspection. A VR will occur within 10 days to ensure a thin probe thermometer is provided.

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed flies throughout the facility. NOTE: Improvement noted from last inspection so point deduction has come to half. However, if the violation occurs again during an inspection point deduction will increase to full.

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed Cl chemical dish machine and PIC unable to provide a proper test kit. CDI - PIC provided test strips by end of the inspection.

#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. - REPEAT- Observed cold holding equipment, hood system and cooking equipment in need of cleaning due to food and grease debris build up.

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed spray arm below flood rim level. Observed dish machine pipes below the floor drain. A Vr will occur within 3 days to ensure air gaps are provided. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can wash with long hose and nozzle attached without an approved back flow prevention device. A VR will occur within 3 days to ensure a device is provided.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. - 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. - REPEAT- Observed floors throughout the facility with exposed wood. Observed broken tile and chipped flooring. Observed floors and walls behind and underneath equipment in need of cleaning due to grease and food debris build up. NOTE: Point deduction has been moved to half point deduction since item is low risk. However if the violation is noted again on the next inspection point deduction will increase.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food items mixed in with restrauant items.

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Jun 29, 2022 A 90 · details not yet loaded