A94
FAMOUS TOASTERY
12715 CONNER DR, Huntersville, NC 28078
Restaurant · NC permit/State ID 2060018723
Latest gradeA (94)
Last inspectedOct 8, 2026
Inspections on record29
On record sinceFeb 2, 2017
Score history
Feb 2, 2017Higher is betterOct 8, 2026
Inspections & violations
Oct 8, 2026 A 94 · 11 violations
Inspector comments: PIC stated steam wells are not maintaining temperature. Maintenance has arrived on site and a part has been ordered that will arrive next week. Establishment is using four hour TPHC on all hot held items until repaired.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee work in chemical sanitizer bucket and then put on gloves and attempt to work with RTE items. CDI - food employee washed hands to prevent contamination
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food worker handle dirty dishes and utensils and then attempt to work with RTE items. CDI - food employee washed hands to prevent contamination
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup inside. Increase cleaning frequency.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean on clean dish rack with visible food debris and buildup. EHS emphasized, ensuring scoops are properly cleaned. CDI - PIC moved all contaminated items to three compartment sink for w/r/s.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several TCS items in the grill drawers cold holding above 41F. The grill drawers were holding an ambient temperature of approximately 42F. Foods that were above 41F in the grill drawers and that were not placed into the unit this morning were discarded. Foods that were placed within the unit this morning were moved to WIC for rapid cooling. Facility is going to use emergency TPHC on the grill drawers until repaired. Once food leaves the WIC they will start the 4 hour TPHC window. PIC has called maintenance to arrive on site for permanent repair. EHS will arrive back on site within three days to verify grill drawers are cold holding TCS items 41F and below.
Observed homemade ranch cold holding above 41F with in prep unit. CDI - PIC voluntarily discarded.
Establishment has been out of compliance with cold holding for 4 consecutive inspections. Continued noncompliance may result in risk control plan.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pasta and cantaloupe bowls prepared on a previous day without date marking. CDI - PIC added date marking stickers.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using 4hr TPHC with out written procedures. CDI - EHS provided written procedure documentation to establishment for pasteurized egg whites, pasteurized liquid egg, pasteurized eggs, and waffle batter.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC time stickers holding from “7:30am - 7:30am” and “7:30am - 2:30am”. CDI - PIC added correct time stickers for 4 hour hold.
#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 waffle mix cooling in shallow ice bath on counter. Observed caesar dressing cooling in large squirt bottle above cold holding line in PU. CDI - PIC added more ice to ice bath for waffle mix. PIC moved Caesar dressing to WIC for rapid cooling. EHS coached PIC on better ways to achieve rapid cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 in use wet, wiping cloth stored on prep table. CDI - food employee placed wiping cloth in sanitizer bucket.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed dispenser for soap unable to dispense at 3 comp sink. PIC stated maintenance has been contacted and are waiting for ecolab to arrive on site for repair. PIC stated in the meantime, they are hand mixing the soap for w/r/s. Repair.
#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 establishment without quat sanitizer test strips. PIC stated they will reach out to Ecolab to provide test strips. EHS will arrive back on site within 10 days to verify.
#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 grill drawers and storage racks with visible buildup and debris. Observed WIC and WIF with visible debris on the floor. Increase cleaning frequency
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed dish machine, dump sink, hand washing sink in men’s bathroom, and piping by office leaking and/or in disrepair. PIC stated a maintenance request has been placed for all listed items. Repair.
Jun 25, 2026 A 96 · 5 violations
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed one metal container of sausages on HH container of sausages were on HH for approximately 1 and a half hours per food employee. Sausage at the top of the container was 119F sausage at the bottom of the container was 144F. Container was over filled. -CDI- PIC reheated sausage to 165F prior to placing back on HH. Ensure that all HH food is maintained at 135F and above.
All other HH food was properly holding.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods in the facilities grill drawers above 41F. The grill drawers were holding an ambient temperature of approximately 43F. Foods that were above 41F in the grill drawers and that were not placed into the unit this morning were discarded.
Facility is going to use emergency TPHC on the grill drawers until repaired. Once food leaves the WIC they will start the 4 hour TPHC window.
-CDI- PIC voluntarily discarded; using emergency TPHC until repaired.
EHS WILL MAKE RETURN VISIT.
3-DAY VR
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −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 ambient prepped ham and sausage in lidded deli cups cooling at 43F in the WIC, cooling food was still at 43F 15 minutes later. Ensure that food is un-lidded during the cooling process. -CDI-Food was un-lidded and moved to the WIF to properly cool. Food cooled by the end of the inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 dented can with dent present on the cans seam intermingled with other cans. Ensure that if cans are dented they are stored separate and apart from other food and food contact surfaces when being held for credit. -CDI- PIC voluntarily discarded the can.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet stacked metal containers present on the clean dish racks. Ensure that metal containers are properly air dried prior to being stacked together.
Dec 18, 2025 A 96 · 8 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. PIC stated that certification expired earlier in 2025.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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 top portion of sliced tomatoes prepped on yesterday, small plastic pan of salsa, and top portion of container holding sliced turkey temping above 41F in 2D flip top. CDI- PIC removed sliced tomatoes to rapidly cool in WIF, voluntarily discarded items. *REPEAT* points not escalated due to overall improvement and decrease severity since previous inspection.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 hollandaise maintained on TPHC without time stamp prior to EHS entry. CDI- food employee applied time stamp to container, EHS discussed with PIC.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed container of diced tomatoes immediately placed in flip top after prep. CDI- food employee removed item to rapidly cool in WIF, EHS discussed cooling methods with PIC. *REPEAT* points not escalated due to overall improvement of severity.
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 .
#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 facility unable to provide test strips for quat sanitizer solution. CDI- EHS provided strips, PIC ordered quat strips.
#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 top of dish machine with heavy food residue accumulation, area between 2D flip top lids with debris and residue accumulation. *REPEAT*
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed pipes under dish machine leaking water onto dish pit floor due to constant dripping while unit is in use. PIC stated that water is squeegee’d to drains. Repair piping to eliminate heavy water accumulation and pooling.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent covers above 3-comp sink with heavy dust accumulation. Heavy liquid debris accumulation in dish pit area. Increase cleaning frequency. *REPEAT*
Aug 14, 2025 A 96 · 7 violations
Inspector comments: Updated employee health handout.
#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 boiled potatoes fail to cool through first parameter. PIC stated potatoes were done cooking @830 before being placed in prep sink to cool at room temp. CDI- PIC voluntarily discarded.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed liquid egg yolk, chorizo, diced ham fail to cool overnight in flip top/2D prep unit on cookline. CDI- PIC voluntarily discarded.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods held in flip top/2D prep unit out of temp due to unit having an ambient temp of 50F. PIC stated that during busier time unit flip lid is maintained open. CDI- PIC voluntarily discarded items held in unit overnight, removed items prepped earlier today to cool in WIC. TCS foods shall not be held in unit until repair or replacement. VERIFICATION REQUIRED.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 boiled potatoes fail to cool from 135-70F within 2 hours; sliced turkey, ham, sliced tomatoes, pico, salsa, and avocado spread being immediately placed in cold drawers and flip tops after prep, and TCS foods being held in units out of temp. CDI- EHS discussed effective cooling methods, see item #20, PIC removed items to rapidly cool in WIF.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gaskets of 2D prep unit in disrepair. Replace gaskets.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no max/min thermoplate or high temp strips provided during inspection. VERIFICATION REQUIRED.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fan blowing over prep tables on cookline with dust and debris accumulation, top of dish machine with heavy food debris and residue accumulation. Increase cleaning frequency.
#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 vent covers above 3-comp sink with heavy dust accumulation. Increase cleaning frequency.
Apr 23, 2025 A 98 · 3 violations
Inspector comments: Facility uses pasteurized shell eggs and pasteurized carton eggs. Facility will occasionally use unpasteurized egg products (based on supply and availability) and has consumer advisory noting all dishes with raw or undercooked elements. Establishment uses TPHC for hollandaise sauce and waffle/pancake batters. Start and end times are marked using date marking stickers for each item. TPHC procedures are located on wall with Employee Health Policy. Establishment uses pasteurized egg product to make Caesar dressing and hollandaise.
#10 · Handwashing sinks supplied & accessible −1
5-202.12 Provide at least 100F water at handsinks. Observed no hot water at two handwashing sinks in kitchen. Water temperatures ranged from 79F to 88F. -1 point-
#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 unlabeled bins of ingredients in kitchen. -REPEAT- -1 point-
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use food containers and cups stored on floor in dry storage area. -0 points-
Nov 5, 2024 A 97.5 · 12 violations
Inspector comments: Facility uses pasteurized shell eggs and pasteurized carton eggs. If facility switches to unpasteurized egg products consumer advisory must denote all dishes with raw or undercooked elements.
#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 employee make bare hand contact with ready to eat salad mix. CDI - Salad mix was discarded. -0 points-
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
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 near three compartment sink. CDI - Paper towels were provided. -0 points-
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored in same container of ready to eat salad mix. CDI - PIC discarded salad mix. Produce washing procedures were discussed with PIC. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 covered and tightly wrapped containers of waffle batter (container egg), smoked sausage, and pico de gallo cooing in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food. -0.points-
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 −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp thawing under running water with a temperature of 73F. Approved thawing methods include thawing completely submerged under running water with a temperature of 70F or below, thawing as part of the cooking process, and thawing under refrigeration. CDI - Shrimp were removed from running water and placed in walk in cooler to thaw under refrigeration. -0.5 points-
#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 unlabeled shaker container of powdered sugar and unlabeled plastic container of oil. CDI - PIC labeled both items. -0 points-
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies around drink station. Control insects to prevent infestation. -0 points-
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets and watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing hair restraint. -0.5 points-
#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 in use wiping cloth stored on side of sanitizer bucket. CDI - Wiping cloth was completely submerged in sanitizer by EHS. -0 points-
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados stored with ready to eat foods. Observed unwashed avocados that had been cut and stored in flip top cooler. -0 points-
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters stored below coffee urns without protective wrappings or packaging. CDI - Unprotected coffee filters were discarded. -0 points-
#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 vent in walk in cooler with build up of dust. Recommend higher frequency and more thorough cleaning. -0 points-
Oct 15, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 7, 2024 A 99 · 2 violations
#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 cooked peppers and onions cooling at ambient room temperature on speed rack with an internal temperature of 70F. CDI - Peppers and onions were moved to walk in cooler to rapidly cool to 41F or below. PIC has been advised to conduct active cooling measures for TCS foods once temperatures drop below 135F. -REPEAT- -1 point-
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 .
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-
Dec 12, 2023 A 96.5 · 10 violations
Inspector comments: Remind employees of EHP requirements so they are well-versed to name the diseases and symptoms associated w/ foodborne illness.
Discussed food safety management systems - PIC has good grasp on FSMS
#5 · Procedures for responding to vomiting & diarrheal events −0.5
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 Observed bloodborne pathogens cleanup kit, but no instructions or plan to clean these events. CDI: EHS provided plan/poster and education for staff - PIC informed this plan will be adopted
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 stored above raw corned beef on speed rack. CDI: contents rearranged properly.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#24 · Time as a Public Health Control; procedures & records −1.5
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed discrepancies with written procedure and what is being held on time for control: hollandaise is not listed although it's held w/ TPHC; observed log being utilized with time noted as items out at 6:45 and 10:00 a.m. but that will not meet as is if close time is 3:00 p.m. Verification required to ensure procedure matches items on TPHC and time is labeled correctly.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 tightly wrapped batters cooling in walk-in. CDI: intervention by EHS, PIC unwrapped product
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
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed flip top/reach in units w/ no thermometers
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects. Observed an ant in women's restroom.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans stored as clean which were wet and tightly stacked
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed rusted shelving - repeat, but no escalation of points because of improvement in this violation category
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no temp measuring device for hot water sanitizing @ dish machine. Verification required w/in 10 days
#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. Observed low grout in areas throughout kitchen - repeat
6-501.12 heat/ac vent covers shall be clean. Observed vent/a/c covers in need of cleaning
Jul 20, 2023 A 96.5 · 6 violations
#10 · Handwashing sinks supplied & accessible −1
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 bowl stored in basin of handsink near 3 comp sink, observed large bags of laundry hanging up directly in front of this handsink, restricting access. EHS discussed with employee, stated this sink isn’t used as often. EHS explained that all permitted handsinks must be accessible at all times for employee use, this handsink is needed for the dish pit area. CDI- objects moved, access cleared.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a package of country ham stored on speed rack with pre cooked Turkey bacon and directly above pre cooked chubs of turkey. Package of country ham has safe handling instructions on sealed package and on box from freezer, indicating that this product is raw. This product should be treated as a raw product since it has safe handling instructions and states to cook to a safe internal temp of 160F. CDI- country ham moved to bottom shelf, no longer contamination concern. REPEAT. Note: points left at half demerit value, facility displayed an overall understanding of storage order, facility was NOT aware that this is considered a raw product.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bay set up with dishes submerged in solution that was over 400ppm quat sanitizer. Sanitizer bay had just been drained and filled from dispenser, likely that the dispenser is set too strong. PIC will call for dispenser to be serviced. CDI- sanitizer diluted during inspection to proper concentration, will dilute until dispenser is adjusted.
#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 several individual colored cutting boards with deep grooves, worn, in need of resurfacing or replacement. EHS showed PIC cutting boards of concern.
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk cooler. Observed grill drawers unit leaking condensation onto the floor near cook line. PIC stated she was aware of issue, has been monitoring and using a drip basin.
#49 · Non-food contact surfaces clean
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 minor gasket cleaning needed on gaskets attached to prep unit across from cook line. REPEAT. Note: points deescalated, different area needing cleaning, most non food contact areas properly cleaned.
#55 · Physical facilities installed, maintained & clean
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 flooring near cook line that is no longer smooth and easily cleanable, in need of regrouting. EHS observed water pooling up at cook line (due to an equipment condensation leak), getting trapped between tiles.
Mar 30, 2023 A 96 · 9 violations
#15 · Food separated & protected −1.5
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 burgers stored over whole roast in walk in on speed rack. CDI: Items reorganized.
For more information on food storage order please visit: http://meck.co/FoodSafety
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over fully cooked turkey in reach in part of prep top on the line. CDI: Items reorganized.
For more information on food storage order please visit: http://meck.co/FoodSafety
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed right side of salad prep items holding above 41F. Observed front of bottom cooler drawer holding above 41F. PIC stated that Thursday is unit cleaning day and these items were out for approximately 15 min on the counter to clean out the unit. CDI: Items were back at 41F by end of inspection. Cold units functioning properly. If items will be out of refrigeration for extended periods, EHS recommends moving items to another unit to maintain temperature control.
#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 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 no date mark on open goat cheese container or on cut Brie. CDI: products were voluntarily discarded. REPEAT VIOLATION Significant improvement from previous violations regarding date marking. All other items were dated and nothing was past the 7 day hold.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
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 that the reminder on the menu has no asterisk. VERIFICATION REQUIRED
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisks on the eggs offered as a breakfast side item or on the Caesar dressing (which is made in house and contains eggs) listed under “our signature dressings”, when at anytime if there is a shortage of pasteurized eggs, raw shell eggs would be used and these could be ordered undercooked/would contain raw shell eggs. VERIFICATION REQUIRED
NOTE: Observed asterisks on several menu items which have no items that would ever be offered undercooked and/or do not contain any undercooked proteins. These items are Buffalo chicken wrap; grilled chicken and bacon wrap; spinach, bacon and blue wrap; grilled chicken sandwich; the California salad; and the Cobb salad. The sunrise burrito (which contains egg whites) is asterisked, however no other egg whites are asterisked on the menu. If the egg whites would ALWAYS be pasteurized/from a carton (never separated out from raw shell eggs if there were to be a supplier substitution) this asterisk also needs to be removed. Remove asterisks from items that would never be served raw or undercooked. EHS provided corrections on a copy of the menu at PIC’s request.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops stored in standing water at the prep line below 135F. CDI: Water changed and held at 135F.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cases of single service items stored on floor in storage area near bathrooms. Ensure shelving is provided. PIC stated this area is supposed to be remodeled soon to become a proper closet for storage.
#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 and fan cover in reach in cooler with melons with significant build up. Ensure more frequent cleaning.
#55 · Physical facilities installed, maintained & clean
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with heavy dust build up. Ensure more frequent cleaning. REPEAT VIOLATION Improvement from previous inspection.
#56 · Meets ventilation & lighting requirements; designated areas used
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield/protective tubing at light near mop sink. PIC stated that the old one was cracked and they are working on getting a new shield.
Dec 15, 2022 A 96.5 · 10 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed half empty water bottle laying sideways on shelf with food and over other food items in WIC. CDI - Water bottle was removed by PIC.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handsink at wait station. CDI - Ice was melted.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soap at handsink blocked by coffee container at wait station. CDI - Container was moved to allow access so hands could be properly washed. REPEAT.
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed whole onion sitting on shelf in WIC not in a container, package, or wrapping. CDI - Onion was removed by PIC and place in proper container.
#23 · Proper date marking & disposition −1.5
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 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 pasta in reach in with no date label. CDI - PIC voluntarily discarded.
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 large container of pasta noodles dated as prepared 9/13. Observed small containers of pesto pasta dated as prepared 12/16. CDI - Pesto pasta was portioned today 12/15 from larger container which was actually prepared 12/13. All dates were corrected and PIC was informed pesto pasta is to be dated from earliest prepared ingredient.
#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 boxes of biscuit dough and cranberries stored on the floor in the WIF. CDI - Biscuit dough was moved off the floor.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer for wiping cloths at 0 ppm QAC sanitizer. PIC went to refill sanitizer and observed sanitizer is not coming out at less than 100 ppm QAC sanitizer from dispenser at 3 - comp sink. Dishes are sanitized at high temp dish machine. Facility has called EcoLab to service equipment and can use bleach sanitizer in buckets until repaired. CDI - EcoLab arrived and repaired sanitizer dispenser.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed no handle on container used for scoop in cornbread mix. CDI - Scoop with handle was also available in container and container used for scoop with no handle was removed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair. Observed melted handles on utensils.
#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 does not have bleach test strips. PIC stated they use bleach sanitizer to clean cutting boards. CDI - PIC obtained test strips for sanitizers.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility has no min/max thermometers or strips to test temperature of hot water sanitizing machines. VERIFICATION REQUIRED.
#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 under shelving and dish area with debris build up. Needs cleaning.
Jul 7, 2022 A 95 · 10 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
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 the following priority items during my inspection: cold holding. Discussion with PIC on daily temps taken and monitoring cold holding. CDI - Some of the TCS foods in the salad prep cooler were placed in the unit 2 hours ago. Allowed to place into the walk in cooler to cool back down to 41F or below. All other TCS foods in the unit overnight were discarded during the inspection.
Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety
#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 plastic food container stored on top of the warewashing handsink. CDI - container removed.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior walls and panel accumulating black residue. Clean and maintain.
#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 . Observed milk in the bar reach in cooler above 41F -REPEAT- CDI - Foods were voluntarily discarded during the inspection. Observed salad prep top cooler with an ambient air temperature of 45F. Temped TCS foods: tomatoes, spring mix, feta, turkey, hard boiled eggs, etc. all above 41F. CDI - Discussion with the PIC, some items were prepped a couple hours and EHS and PIC went through TCS products and those prepped today were placed in the walk in cooler to cool back down to 41F. TCS foods (Brie, romaine, etc.) left in the unit overnight were voluntarily discarded during the inspection. Compliance visit to ensure unit is properly functioning in 10 days.
#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 shredded turkey in small deep plastic containers prepped today, covered and stacked. CDI - PIC uncovered and unstacked. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops stored in standing water at the prep line. CDI - water removed from containers.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed metal and plastic pans wet stacked on the drying rack.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed small leak in the walk in cooler, leak is not above food but is dripping on the floor. PIC stated they have a call in for repair.
#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 gaskets on refrigeration units in need of cleaning.
#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. Observed water pooling and slowly flowing into the walk in cooler. Observed that the leak inside the walk in cooler is slowly leaking onto the floor. Observed the grouting in the warewashing area in front of the walk in cooler low. Re-grout the flooring in the warewashing area and in the walk in cooler.
May 3, 2022 A 96 · details not yet loaded
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Feb 23, 2022 A 95.5 · details not yet loaded
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Dec 7, 2021 A 96 · details not yet loaded
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Aug 23, 2021 A 96.5 · details not yet loaded
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May 5, 2021 A 97.5 · details not yet loaded
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Nov 25, 2020 A 97 · details not yet loaded
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Jul 21, 2020 A 94 · details not yet loaded
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Feb 18, 2020 A 95.5 · details not yet loaded
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Oct 29, 2019 A 90 · details not yet loaded
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May 22, 2019 A 91.5 · details not yet loaded
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Mar 9, 2019 A 91.5 · details not yet loaded
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Dec 13, 2018 A 95.5 · details not yet loaded
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Jun 6, 2018 A 97 · details not yet loaded
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Oct 18, 2017 A 97.5 · details not yet loaded
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Jun 15, 2017 A 98 · details not yet loaded
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Feb 2, 2017 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FAMOUS TOASTERY” or State ID 2060018723). Inspection type (routine vs. follow-up) is not published in the county's data.