A97

E'TERIE BAR & GRILL

4800 S TRYON ST, Charlotte, NC 28217

Restaurant · NC permit/State ID 2060018573

Latest gradeA (97)

Last inspectedOct 26, 2026

Inspections on record29

On record sinceAug 17, 2016

Score history

Aug 17, 2016Higher is betterOct 26, 2026

Inspections & violations

Oct 26, 2026 A 97 · 9 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed picked of hard boiled eggs that been dumped into the hand sink near the 3 comp sink. -CDI- EHS coached on proper hand sink usage, PIC removed bits of hard boiled egg. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink near the entrance of the kitchen. -CDI- PIC provided paper towels. (0 pts)

#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 one container of roasted red peppers date marked 10/16. -CDI- PIC voluntarily discarded the peppers. Due to the severity, points are not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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

Follow-up verification required

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed some of the menu items that can be cooked to order missing an asterisk on the menu. 10 Day VERIFICATION REQUIRED*** (0.5 pts)

#35 · Approved thawing methods used −0.5

Corrected during inspectionRepeat violation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish that had been thawed in its original ROP packaging without the vacuum seal being broken. -CDI- PIC cut a slit in the packaging. REPEAT*** (0.5 pts)

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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of cranberry sauce. -CDI- PIC voluntarily discarded the cranberry sauce. Due to the severity, points are not taken. (0 pts)

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal containers that were wet stacked. Separate to allow proper air drying. (0.5 pts)

#50 · Hot & cold water available; adequate pressure

Corrected during inspection

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the 3 comp sink only able to reach a maximum of 97F then drop to 89F. Also observed the hot water for the hand sinks int he kitchen only able to reach 89F. -CDI- Respective technician was able to adjust the boiler. Water at the hand sinks in the kitchen were able to reach 115F and the 3 comp sink was able to reach 120F by the end of the inspection. (0 pts)

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed the base of the 3 comp sink faucet leaking when turned on. Repair leaking faucet. (1 pt)

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

Repeat violation

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Jun 30, 2026 A 97 · 6 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken wings that were cooked the day prior to the inspection that did not cool within the appropriate cooling parameters. Chicken wings were recorded at 46F. Also observed pizza sauce that was in a flip top low boy that was in the unit from 6/25. Sauce did not cool correctly in the low boy unit. -CDI- PIC voluntarily discarded the chicken wings and sauce. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 chicken wings and pizza sauce that were cooled in large deep containers with the lids secured. Items did not cool correctly. Use approved cooling methods when cooling. -CDI- PIC voluntarily discarded the necessary items. (0.5 pts) 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 .

#35 · Approved thawing methods used

Corrected during inspection

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

4-501.11 Maintain equipment in good repair. Observed leaking condenser in the small WIC by the back door. -CDI- PIC had already placed a work order for it to get fixed. (0 pts)

#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 accumulation of build up on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (1 pt)

#55 · Physical facilities installed, maintained & clean

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Jan 15, 2026 A 96 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the small kitchen hand sink. -CDI- Paper towels were immediately provided. (0 pts)

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled deli slicer blade as well as a soiled vegetable dicer. -CDI- PIC placed both items to be W/R/S. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#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 TCS items without date marks or with incorrect date marking. -CDI- PIC voluntarily discarded some of the items and placed correct dates on the other items. EHS noticed improvements from last inspection. Points not escalated. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#37 · Food properly labeled: original container −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 bottles of oil that were not labeled. Label all working containers if the products have been removed from its original packaging. REPEAT*** (1 pt)

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

Corrected during inspection

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed multiple containers of horseradish with molded lids. The contents within the containers were not contaminated. -CDI- PIC voluntarily discarded the containers. (1 pt)

#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 fuzzy white build up on the wire racks in the WIC. Improve cleaning frequency. EHS noticed improvements from last inspection. Points not escalated. REPEAT*** (0.5 pts)

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Aug 6, 2025 A 92.5 · 9 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to reach a minimum of 160F after several cycles. The highest temperature recorded was 155.1F. -CDI- PIC was able in increase the temperature of the boiler and the final rinse temperature was able to get up to 165F. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#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 the items at the omelette station and the items at the pizza flip top holding above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the items. If cold holding continues to be be an issue a risk control plan may be implemented. REPEAT*** (3 pts) 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 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 multiple items not bearing date marks in the RIC by the pizza flip top as well as in 2 of the flip top units. Observed a general date marks placed on plastic wrap for all of the items in one of the flip top units. Each item shall be individually dated marked as different products may have been opened on different days. -CDI- PIC correctly date marked the necessary items. Facility was able to keep the food items. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#37 · Food properly labeled: original container

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 multiple squeeze bottles of oil and sauces without labels. All items that are no longer in their original packaging must be labeled with the common name of the product. (0 pts)

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food items being stored directly on the floor in the WIF. Items must be at least 6 inches above the floor while being stored. (1 pt)

#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 rusted shelves in some of the units throughout the facility. Replace necessary rusted shelves. REPEAT*** (0.5 pts)

#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 food debris build up and residue on the wire shelves in the main WIC. Increase cleaning frequency to avoid accumulation of food debris and possible contamination of food items. (0.5 pts)

#51 · Plumbing installed; proper backflow devices −1

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 drain pipe for the 3 compartment sink under water as it is directly in the drain and the drain was flooded. Repair drain pipe. 5-205.15 Maintain a plumbing system in good repair. Observed leaking coming from the hand sink faucet near the pizza station as well as leaking coming from the mop sink faucet. Repair necessary faucets. (1 pt)

#55 · Physical facilities installed, maintained & clean

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Mar 19, 2025 A 95 · 8 violations

Inspector comments: EHS provided PIC with additional TPHC form to be maintained for items kept on time at consumer self-serve side. EHS observed potatoes and grits missing from written TPHC form. Add items to form.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handle dirty dishes and return to handle clean dishes without changing gloves or washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -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 cream cheeses and yogurts being held on ice above 41F. Observed milk from milk dispenser above 41F. Observed salsa, mozzarella cheese, and flank steak in WIC #1 above 41F. Observed cut romaine lettuce and spring mix in prep unit above 41F. -CDI- PIC voluntarily discarded items. **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 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed items being held on time at breakfast bar with no time stamps. -CDI- PIC properly labeled items. -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 eggs cooling in large batch in deep container with lid partially vented cooling at a low rate. Observed raw marinated chicken cooling in lowboy in deep container stacked on top of each other with a protective covering. Observed raw shrimp cooling at a low rate in RIC with protective covering. -CDI- PIC placed items on sheet trays and completely removed plastic coverings to facilitate rapid cooling. **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 .

#40 · Personal cleanliness −0.5

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees engaging in food prep with wrist watches and other arm jewelry. **REPEAT** -0.5- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed dish machine employee and food employee with no protective head coverings.

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

Corrected during inspection

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employee on allowing items to air dry, not using a towel. -0-

#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 milk dispensing machine not properly functioning. Repair or replace. Observed multiple pieces of equipment throughout facility not in good repair. Repair, replace or remove any equipment not functioning or not necessary for facility operation. -0- 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 rusted shelving in some coolers and dry storage areas. Replace. **REPEAT** -0.5-

#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 personal items stored on prep tables throughout. -0-

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Feb 13, 2025 A 91.5 · 17 violations

Inspector comments: EHS recommend that facility remove any equipment that is non-functional or in poor repair throughout facility. EHS recommend that facility have cold holding units serviced to ensure proper airflow. At time of inspection, grade card was not posted due to broken frame. EHS ensured that new grade card was posted and advised PIC that if that happens in the future, to still ensure to post grade card in a conspicuous location. If repeat violation is noted, grade card violation will be issued which can result in permit action.

#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 item stored in handwashing sink near front/server/breakfast line. -CDI- PIC removed item. 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. -0-

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over pancake batter in RIC. (pancake batter does not contain raw eggs). Observed raw shrimp stored over sour cream 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 unwashed cucumbers stored over RTE slaw mix. Observed unwashed tomatoes stored over RTE spring mix. -CDI- PIC corrected storage order. -0- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **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: 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 dark buildup in ice machine, especially around ice chute. Increased and more thorough cleaning frequency recommended.

#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 facility par cooking chicken wings. Chicken wings were cooked between temperatures of 127-149F and food employee was about to begin cooling wings down. -CDI- EHS educated PIC on not par cooking without following proper procedures and food employee placed items in oven to cook above 165F. -0-

#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 items near door of WIC #2 above 41F. Possibly air flow issue in unit. Observed items in prep units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **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 .

#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 chicken date marked 2/4 (discard 2/10), sausage and marinara sauce date marked 1/30 (discard 2/5) and sausage date marked 2/5 (discard 2/11), poblano peppers date marked 1/21 (discard 1/27), feta cheese date marked 1/24 (discard 1/30) and heavy cream with no date marked. -CDI- PIC voluntarily discarded items. **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 .

#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 cooling at a low rate. Items were found cooling with protective plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic coverings to facilitate rapid cooling. **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 .

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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed 2 dented roasted red pepper cans stored with ready to use cans. -CDI- PIC discarded items. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour bucket stored on floor in dry storage area. -0-

#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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 ppm quaternary sanitizer. -CDI- PIC replenished sanitizer concentration to 100ppm. -0- 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavy soil and debris in sanitizer container. -CDI- PIC replenished bucket with fresh sanitizer supply.

#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 metal container with no handle stored in flour. -CDI- EHS educated PIC on only using scoops with handle and ensuring handle is upright and not touching food if stored in food. 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 scoop stored on top of ice machine. -CDI- EHS educated PIC on proper storage of ice scoop. -0-

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5- 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 food debris inside containers where clean knives are stored.

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

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on fronts and sides of equipment and food debris inside of units. Increased and more thorough cleaning frequency recommended. Observed plastic wrapping/residue on dishes stored as clean. -0-

#50 · Hot & cold water available; adequate pressure

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at handsink and 3-comp sink at 71F at start of inspection. -CDI- Water issues were repaired and temperatures were at 121F and 120F by the end of inspection. Ensure that water temperatures are maintained. -0-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed mop sink backed up. Observed leak at spray nozzle at pre-soak sink. Repair. -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 missing/damaged floor tiles in dishpit area. Repair. Observed damaged walls in dry storage area near baseboards. Repair. **REPEAT** -1- 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 floor tiles in dish pit area that had been filled in with grout. Items were not easily cleanable. Repair. 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 walls near pizza and salad station area. Increased and more thorough cleaning frequency recommended.

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Oct 8, 2024 A 93 · 11 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee go from handling dirty dishes to clean dishes without changing gloves and 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

4-601.11(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 placed items at dishpit 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 .

#22 · Proper cold holding temperatures −1.5

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F throughout facility. Refer to temperature chart. Observed ambient air of WIC #2 at 50F. -CDI- PIC voluntarily discarded items not prepared today, items that were prepared today were moved to other units. **3 DAY VERIFICATION REQUIRED** -1.5- 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 −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 no date marks on housemade slaw, steak marseille, pasta, cut lettuce, sliced tomatoes, marinara sauce, sausage, meatballs, ham, turkey and cut cabbage. Observed salsa date marked 10/1 (discard 10/7). Per PIC, items were prepared in the last 1-2 days. -CDI- PIC properly date marked items and 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 .

#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 at a low rate. Observed items cooling in RIC, stage cooler or prep units with lids/plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items in WIC or RIF to facilitate rapid cooling. **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 .

#35 · Approved thawing methods used

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw salmon thawing under refrigeration not removed from ROP environment. -0-

#37 · Food properly labeled: original container −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles throughout with missing labels. **REPEAT** -1-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest near 3 compartment sink. Observed flying pests in dry storage area, clean dish storage and fountain drink area. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water with dishes stored as clean. -0- 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 lids stored in containers with heavy debris. -CDI- PIC moved items to dishpit to be W/R/S.

#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 lids on recycling bin. -CDI- PIC closed lids. -0-

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

Repeat violation

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Apr 2, 2024 A 94.5 · details not yet loaded