A91.5
CHEDDARS
620 UNIVERSITY CENTER BV, Charlotte, NC 28262
Restaurant · NC permit/State ID 2060018735
Latest gradeA (91.5)
Last inspectedSep 18, 2026
Inspections on record38
On record sinceJan 19, 2017
Score history
Jan 19, 2017Higher is betterSep 18, 2026
Inspections & violations
Sep 18, 2026 A 91.5 · 9 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two food employees turn off the handwashing sink with no barrier after washing hands. Observed PIC handle the paper towel dispenser with no barrier after washing hands. CDI- EHS intervened and all employees rewashed hands.
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 not scrubbing/rubbing hands vigorously for 10 to 15 seconds during hand wash.
CDI - Food employee translated and corrected hand wash, hands were washed properly.
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 .
#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 employees using handwashing sinks to fill buckets on two separate occasions. CDI- EHS provided education about proper use of a handwashing sink.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two cartons of eggs stored directly over bags of RTE cheese in the WIC. 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)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw pork stored in front of raw burger patties in a refrigerated drawer. CDI- PIC placed the beef in front of the pork.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple TCS items on a speed rack in the WIC prepared the day prior with no covering.
#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 a bottle of housemade ranch in a flip top at 45F. The ranch had been in the flip top for 3 hours. Observed two containers of housemade ranch on the expo line at 58F and 61F. The ranch had been out for >4 hours. Observed steak at the breading station measuring 48F. CDI- PIC placed the bottle of ranch in an ice bath to rapidly cool and voluntarily discarded the two containers of ranch on the expo line. PIC placed the steak in the WIF for rapid cooling. Repeat.
Facility has been out of compliance for cold holding in 4 consecutive inspections. EHS will conduct a 3 day verification visit for cold holding. All items in cold holding should remain at 41F or below.
If cold holding remains out of compliance on follow-up visit, permit action may be taken.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed portioned containers of spinach dip in the WIC with different date marks. PIC confirmed that the spinach dip was from the same batch and the date marks reflected the day it was portioned into the containers. CDI- PIC corrected the date marks to reflect the cook date of the spinach dip.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large covered metal containers of cooked penne pasta cooling in the bottom shelf of a flip top at a rate of .05F/min. CDI- PIC transferred the pasta to an ice bath for 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 .
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three sauce containers on the expo line with no label. Repeat.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed two stacks of wet nested metal containers.
#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 shelving in WIC with debris and buildup. Increase cleaning frequency. Observed sticker residue still present on the outside of two dishes stored as clean. Repeat.
Jun 25, 2026 A 95 · 12 violations
#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 waitstaff handling onion rings and bread that was going to a customer. CDI items immediately discarded and replaced with fresh product. Review proper food handling with waitstaff
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
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed watermelons and pineapples on shelving above RTE cut onion. CDI - PIC re-stored proper storage order.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed slicer with food buildup and debris on and around the blade. PIC verified that it was cleaned after the last use (2 days ago). CDI - PIC instructed and educated food handler to wash/rinse/sanitize slicer.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed cavity of one microwave with food buildup and debris. Increase cleaning frequency.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cold holding above 41F of items: leaf lettuce, portioned raw steak, ranch and one large tub of chopped romaine. CDI - PIC voluntarily discarded affected items.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed sanitizer bucket on bottom shelf directly next to container of soda water that was being used to make batter. CDI - PIC re-located soda water.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Follow-up verification required
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed logs for reheating that was used the same temperatures or temperatures only one degree off for all products for multiple days (6/2, 6/3, 6/5, 6/8, 6/10, 6/11, 6/21, and 6/24) and missing visual cold hold checks for the day for multiple days (6/21, 6/3, and 6/9). Unable to review continuous monitoring system during the inspection due to system issue. Will follow up to check items. Verification required.
#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 several working containers and shakers of seasonings, and a bin of panko bearing no identifying labels. CDI - PIC produced a sheet of labels that were being placed onto unlabeled containers and shakers at time of inspection.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 one box of single use to go lids on floor in dry storage area. CDI - PIC re-located box.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed walk in freezer with ice buildup around outside and inside of door. Observed ice buildup on hosing leading to freezer condenser.
#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 shelving in WIC with debris and buildup. Increase cleaning frequency. Repeat.
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
Repeat violation
5-501.17 Provide a covered waste bin in female restrooms.
Observed waste bins in female restrooms with no lids to contain contents. Repeat.
#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 tiling in front of grills cracked, rendering floor not smooth and easily cleanable.
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 fans in WIC with dust buildup. Increase cleaning frequency.
Jan 22, 2026 A 96 · 6 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders being held below 135F. Observed broccoli cheddar casserole being held in the hot box below 135F. PIC was unable to verify how long tenders had been in hot holding for as well as broccoli casserole. CDI - PIC voluntarily discarded both items. REPEAT
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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 cooked pasta without a date mark. PIC stated pasta was cooked today. CDI - PIC had an employee date mark pasta. Points were not escalated because of improvement. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#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 PIC without hair covering on. PIC was working in the kitchen as well as expo. PIC stated they were not on the line but if needed they would go back there to cook. EHS informed PIC to make sure to have a head covering when working in the kitchen.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspection
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several lids that were cracked and chipped. CDI - PIC voluntarily discarded lids. Replace lids as needed.
#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 drawers along cook line. Observed build up on breading station. Observed sticker residue on pan stored as clean. Increase cleaning frequency.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed waste bins in female restroom that are uncovered. Replace receptacles with covered receptacles.
Oct 29, 2025 A 92 · 10 violations
Inspector comments: Facility is no longer using in house ROP/HACCP for creamy mash potatoes. Potatoes are ordered pre-cooked and placed in Re-therm to reheat.
#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 multiple sheet trays, and plastic container lids. stored as clean, with food debris and sticker residue present on the food contact surfaces.
CDI - Pans moved to the dish open to be properly washed, rinsed and sanitized.
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 build-up inside the ice chute of the ice machine.
No point escalation, observed significant decrease in the amount of soiled equipment stored clean.
#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 salsa in steamroll holding below 135F.
CDI - moved to the microwave to properly reheat for HH.
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
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed many pre-portioned ranch cups and shredded cheese held inside small countertop cooler near servers above 41F. Ambient observed at 43F.
Observed spasagna and sliced tomatoes inside the WIC above 41F.
CDI - Ranch cups and shredded cheese portioned today and placed inside the WIC to rapidly cool.
Items inside the WIC were voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
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 multiple TCS foods (Sliced Tomato, meatloaf, liquid eggs, spasagna & lettuce) inside prep units and WIC with no date marking.
CDI - PIC stated that the items came from bulk containers inside the WIC and the dates were applied to the items inside the prep units.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 facility using 3 day and 7 day date marking systems on various items. Observed multiple TCS foods (Salsa, sliced tomatoes) marked for 3 day holding held past the discard date.
Observed ROP country gravy (x2) held longer than 7 days.
CDI - Items voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#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 chemical spray bottles with no label.
CDI - Replaced with labeled spray bottles.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Corrected during inspection
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed reheating records for 10/10 & 10/17 out of compliance.
10/10 - Observed marinara, queso and potato soup reheating for 4 hours. Items were placed in reheat at 12:00 PM & 1:53 PM and removed at 4:00 PM. no temperature was taken until 4 PM. There were no corrective actions documented.
10/17 - Observed creamy mash, red beans, country gravy observed a start time for reheat and no more documentation following. No end time recorded, no temp at removal recorded, and no corrective action documentation.
CDI - New manager educated on how HACCP records should be recorded and monitored.
#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 tightly closed, large pan of penne pasta, prepared at 8:30 AM and shock chilled with ice water. Pasta was observed at 65F at 11:30 AM.
Pasta was then placed back in ice to increase cooling rate.
CDI - Temperature taken at 11:55 AM, pasta observed at 61/62, pasta was then placed in smaller pans and ice was added again.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed seasonings, oils and salad dressing with no labels at prep in wait staff area.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic insert containers/trays wet nested on the drying racks at the dishwashing/3 compartment sink area.
CDI - Pans were separated.
#49 · Non-food contact surfaces clean
Corrected during inspection
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.
Clean interior floor of Lowboy freezer with fried food items inside. Observed food debris at the bottom and lots of ice build-up.
Mar 24, 2025 A 92.5 · 7 violations
Inspector comments: Observed 3/7/25, 3/12/25, 3/19/25 all records for dates observed appear to be non compliance with HACCP plan. HACCP records greatly improved.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
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 approximately a total of 5-6 seconds and then turn off faucet hand without using a paper towel barrier to prevent contaminating hands.
CDI - EHS intervened and employee washed hands properly.
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
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed food employee breading raw chicken, leave chicken breading station, don new gloves, and begin to work with fully cooked chicken and other ingredients at the salad prep station with no hand wash.
CDI - PIC had employee washed hands properly.
#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 multiple pans stored clean, with food debris present on the food contact surface.
CDI - Pans were removed to be properly washed, rinsed and sanitized.
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 violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ice bath made in prep unit due to unit not maintaining 41F. Sour cream, shredded cheddar, pico de gallo, spinach dip, & to-go portioned ranch cups stored above 41F.
Spinach dip was placed in the prep unit at 10 AM and was moved to the WIC to rapidly cool.
All other TCS food items above 41F were voluntarily discarded.
EHS 3-day verification visit required.
Cold Holding has been out of compliance on 3 consecutive inspections. If cold holding is out of compliance on the next inspection the facility will be placed on a risk control plan, which could lead to permit action.
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 .
#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 Manager preparing meals on cook line with no head covering.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed scoop handle in direct contact with cheese at salad prep station.
CDI - Handle was removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic insert containers/trays wet nested on the drying racks at the dishwashing/3 compartment sink area.
CDI - Pans were separated.
#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 shelving in meat WIC in need of cleaning.
Jan 21, 2025 A 92 · 10 violations
Inspector comments: Observed 01/08 of HACCP records in compliance.
Observed 01/17 of HACCP records in compliance.
Observed records for today 01/21 not properly filled out with 2 hour temperature on log sheet. PIC was made aware and instructed to be sure to complete log at required times and frequency. EHS entered facility at exactly 2 hour time mark and interrupted PIC process. EHS will not penalize for interruption but advises that PIC and staff remain on strict schedule for HACCP records keeping.
Records have greatly improved from previous inspection.
#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 the PIC handle sliced cheese with their bare hands while moving it from the lowboy cooler.
CDI - Voluntarily discarded
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 provided to the handwashing sink adjacent the 3 compartment sink.
CDI - PIC restocked paper towels.
#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 trays of raw hamburger patties stored directly above a tray of pork chops on a speed rack in the meat WIC.
CDI - PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 the slicer stored as clean on the shelf at the dishwashing area to have food debris adhered onto the blades.
CDI - Moved to dish machine to be washed, rinsed and sanitized.
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 −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 a tray containing 3 cooked vegetable meatloafs on a speed rack in the WIC at 94-98F after 2 hours of cooling.
CDI - 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 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of grilled chicken breast over stacked in the cook line steam table. Top pieces of chickens temped at 110-115F. No escalation due to no increase in severity.
CDI - Out of temp pieces voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed one container of penne pasta, one bag of shredded cheddar, and one container of cooked rice in refrigeration throughout the facility stored at temps between 43-50F.
- Observed 2 containers of house made ranch (containing sour cream and heavy cream) stored at the waitress area at temperatures of 52-54F.
CDI - Cooked rice moved to WIC to rapidly reach 41F. Rice was out of temp due to being stored directly above the cooling vegetable meatloafs in the WIC. Bag of shredded cheddar and container of penne pasta voluntarily discarded. Ranch containers placed on ice as per PIC they were only brought out to the line during the lunch rush, less than 4 hours prior.
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 the vegetable meatloaf cooling on the speed rack in the WIC. Speedrack was over crowded to not allow for proper sir flow around the entire product.
CDI - Voluntarily discarded, missed first cooling window.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#40 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several food employees in the kitchen to not be wearing head coverings at the beginning of the inspection.
CDI - Food employees put hats on.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic insert containers/trays wet nested on the drying racks at the dishwashing/3 compartment sink area.
Oct 30, 2024 A 94 · 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 wiping cloths stored in hand sink near office.
CDI - Wiping cloth removed.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed fried shrimp, grilled shrimp, grilled chicken, and grilled mushrooms hot holding below 135F.
CDI - All items voluntarily discarded and replaced.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS foods (pico (x2), shredded cheese, and raw chicken) being cold held above 41F.
CDI - PIC voluntarily discarded all items above 41F excluding pico which was placed in station within 4 hour window and placed in ice bath for rapid cooling.
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 .
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed and reviewed 3 days of HACCP records:
10/30 - Observed using new log sheets for record keeping. Observed temperatures at 2 hours & 6 hours.
10/27 - Incomplete cooling logs for ROP of Queso Time of bagging recorded but no 30 min cooling verification temperature.
Per the records no corrective actions were recorded/needed.
10/15 - Incomplete cooling logs for ROP Queso. No time of bagging, or first bag temperature was recorded. Nothing to indicate that recorded temperature was taken 30 min after.
#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 large covered pans of Lettuce at 50F, after 45 min cooling window lettuce was observed at 47F. Rate = 0.06F/min. Items should be cooling at a rate of 0.12F/min.
CDI - Pans were uncovered and ice bath was utilized to increase cooling rate.
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 .
#43 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat violation
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop handle in contact with pasta.
CDI - Scoop removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed dishes stacked wet.
CDI - Dishes separated to dry properly.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed major leak at hand sink near the office.
#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 excessive puddling water throughout the kitchen.
Jun 27, 2024 A 94.5 · 8 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee handle/scrub soiled dishes and handle cleaned dishes with no hand wash in between.
Observed food employee handle soiled dishes, and don new pair of gloves to return to cook line with no hand wash.
CDI - PIC intervened each time and employees washed hands properly.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
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.
PIC stated that dish machine is high temperature, Dish machine was observed at 154F & 149F
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
PIC stated that the dish machine was on chlorine sanitizer as a back-up, Chlorine sanitizer was observed at 0 PPM.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed excessive food debris present on thermometer probe, observed food employee take temperatures of multiple meats on the grill without sanitizing probe.
CDI - PIC cleaned and sanitized thermometer probe.
#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 two large pans of pasta prepared on 6/26 and placed in the WIC to cool overnight. Pans of pasta were observed at 46F and 43F.
Pasta did not reach 41F within 6 total hours and cooling window was missed.
CDI - Pans of pasta were voluntarily discarded.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 is not been labeled, or if the label is incorrect. -P
Observed prepared chicken pot pies with incorrect date marking (6/10-6/12).
CDI - PIC stated that the pot pies were made the previous day and the correct date marking was added.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed large covered pans of pasta miss 6 hour cooling window. Items placed inside the WIC to cool overnight, items observed at 46F and 43F.
CDI - Items were voluntarily discareded.
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 wet wiping cloths stored in QUAT sanitizer below 50 PPM.
CDI - Sanitizer replaced.
#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 scoop handle in contact with pasta.
CDI - Scoop removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed dishes stacked wet.
CDI - Dishes separated to dry properly.
Feb 26, 2024 A 95 · 6 violations
Inspector comments: EHS discussed amended HACCP Plan with PIC Won Kim. Today, HACCP logs observed for 02/01/2024, 02/12/2024 and 02/26/2024. EHS advised PIC that approval letter needs to be in HACCP binder to ensure most recent approvals are maintained.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee changing from raw chicken to raw seafood and then to raw beef without hand washing. Observed several employees handling soiled dishes and then resume food and drink prep without handwashing. CDI - PIC educated employees and hands washed. -2-
#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 house made ranch dressing and raw shrimp cold holding above 41F in ice baths. CDI - PIC refilled ice baths used to cold hold both items. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION. CONTINUE MONITORING ICE BATHS FOR EFFECTIVENESS. -1.5- 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 .
#40 · Personal cleanliness −1
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling baked potatoes, preparing bread for table service, dispensing side dishes and other food prep activities without hair restraints. REPEAT -1-
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish employee towel drying wet dishes and several wet nested plastic and metal containers on high shelves. -0-
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on gaskets and handles of walk ins, reach ins, cooking equipment and other equipment. Clean often enough to prevent buildup. -.5-
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leaks at influent piping of dish machine and at faucet of can wash. Repair. -0-
Aug 2, 2023 A 91.5 · 9 violations
Inspector comments: Facility has approval for cook/chill facility is still not allowed to continue process until further notice.
#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 plates, dessert plates, ramekins, bowls, ceramic serving containers soiled with leftover food debris on the line. CDI items moved to dish for cleaning. Repeat. Verification required.
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 .
#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 baked potatoes that were holding at 122-124F. CDI batch discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed monte Christo, lettuce, tomatoes, and yellow American cheese slice overstacked and held above 41F. 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 .
#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
Observed New Orleans sets from last Wednesday. CDI all items from reach in and prep top discarded. Observed multiple batches of cabbage from different dates dumped in the same pan. CDI item discarded. Observed milk, half and half, and Cole slaw that was not dated. CDI items discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory or asterisk for T-Bone Steaks. Verification required.
#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 10 containers of salsa that was capped and stacked in walk in cooler at 55F from 10am. CDI items uncovered and spread out to accelerate cooling process. Verification required.
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
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees that were handling and prepping food without a hair restraint. Observed waitstaff that portion dressing bake breads and handle other food items without wearing a hair restraint. 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 reach in units, racks, fan used to help with air drying at dish area soiled with food debris.
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and personal cell phones stored on top of food containers and utensils and equipment. Repeat.
Jun 14, 2023 A 90 · 12 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed McClane delivery personnel use cup to scoop ice and make a drink without washing there hands. CDI PIC corrected driver to cease action.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee drink from cup and put on gloves to continue food prep without washing hands. CDI directed to do a hand wash.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw country fried steak meat that was stored on top of chip bin. CDI item relocated. Repeat.
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 serving spoons, ladles, tongs, and spatulas placed on the line and server area for lunch service with leftover food debris. CDI items moved from line sent to dish machine for cleaning. Observed ramekins and baking sheets that were stored with food debris and plastic containers with leftover sticker debris and stacked,. CDI items moved to dish machine. 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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded cheese, salsa, and Cole slaw that was stored on top of ice in front serving area and holding above 41F. CDi items moved for cooling and ice pulled out to allow pans to sit inside ice.
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 .
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility bag cool and not open bags after cooling for 4 bags of queso and 16 bags of Alfredo sauce. CDI bags opened. FACILITY IS TEMPORARILY SUSPENDED FROM COOK/CHILL PROCESS AND BAGS SHOULD BE OPENED. Observed facility cooling ROP sautéed mushrooms and no information logged for bag temps or for cooling temperatures. Observed no X labeled on bag of mushrooms to indicate last bagged item as mentioned in newly updated HACCP plan. Verification required.
Checked for consistency of maintain logs for Cooling of bagged items were missing the following items for 18 of the past 31 days: no logs for the day observed, missing PM checks, missing complete cooling logs for bagged items, missing bagged temp for bagging process, and missing AM temps.
#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 penne pasta that was being cooled in ice bath. Penne pasta pulled and stored and covered for holding at 64F. Employee stated they checked product in ice bath. Second attempt employee pulled penne from bath stored and covered at 55F. Employee checked product the same way. CDI placed back in ice bath and reminded manager to follow up and verify cooling with employee.
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
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees that were handling and prepping food without a hair restraint. Observed waitstaff that portion dressing bake breads and handle other food items without wearing a hair restraint.
#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 serving containers, plastic containers, and bowls that were wet stacked. 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 microwave, reach in drawers, interior of prep, and chip container with build up. Repeat.
#55 · Physical facilities installed, maintained & clean −0.5
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 floors with cracked tiles and grouting missing and in need of repair. Repeat.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and personal cell phones stored on prep table with food and utensils and equipment. Employee had to be corrected more than once on storing personal drink on the prep table. Drink moved.
Mar 17, 2023 A 91 · 11 violations
Inspector comments: Facility is still not using approved HACCP/Variance and opening bags after cooling process.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee use gloves to handle raw fish and change gloves and continue to handle RTE food. CDI educated employee and had them wash hands with and put on new gloves.
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). -PObserved employee wash hands for 6 seconds. CDI hands washed.
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee not use barrier to turn off faucet. CDi hands washed.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
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 waitstaff employee use bare hands to place garlic bread on New Orleans pasta. CDI bread discarded and gloves donned. Observed employee wash lettuce and handle lettuce with ungloved hand. CDI
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P . Observed raw chicken that was being processed to cooked on same prep table as broccoli and other RTE items. CDI items relocated. Repeat.
For more information on food storage order please visit: http://meck.co/FoodSafety
#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 interior of ice bins and inside of front ice machine chute with black build up.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ceramic serving dishes, plates, and baking pans stored clean with leftover food build up. CDI items moved and employees checked all dishes again to be rewashed.
For more information, please visit: http://meck.co/FoodSafety 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 −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed pieces of grilled salmon that was to be cooked medium well to well at 98F. CDI salmon placed back on grill and reached 157F. Observed grilled shrimp that came off the grill at 120F. CDI items placed back on grill until it reached 150F.
#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 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 spinach dip that was cooling in shallow plastic containers in a melted ice bath that only dropped 1 degree in 40 minutes. CDI product stirred and iced added to bath to accelerate cooling. After agitation and ice added product dropped atleast 20F. Repeat.
#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 food employee on cook line preparing meals with bracelets. Repeat.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and metal containers wet stacked at dry storage.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
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 unsealed wooden shelving in dry chemical storage room.
#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 reach in units and shelving in need of cleaning. Repeat.
#55 · Physical facilities installed, maintained & clean −0.5
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 floors with cracked tiles and grouting missing and in need of repair. Repeat.
Nov 16, 2022 B 87.5 · 11 violations
#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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw burgers stored on prep table where Alfredo sauce was being portioned and bagged for chilling. CDI box of burgers relocated.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish plate coming out from 152-156F. Facility tried refilling and issue persist, ECOLAB called to work on unit. Repeat.
#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: 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 mushrooms, broccoli casserole, and fries holding below 135F. CDI items 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 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 lettuce in prep top at 56F. CDI product discarded. Observed blue cheese dressing and shredded cheese and Cole slaw in ice bath that was not touching food product and items above 41F. CDI items discarded. Repeat.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −2
Repeat violationFollow-up verification required
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility reheat bagged items for hot holding but did not recording the hot holding CCP for the day, employee actively bagging Alfredo sauce and no logs available to record initial and cooling temperatures and no am temperatures taken of bagged items in walk in. Checked logs and observed facility only checking bagged products once a day for the past month. Plan requires manual measurement of held bagged product twice daily. Repeat. Facility has an ongoing issue with Maintaining approved variance and an ITS (intent to suspend) will be issued today to ensure there is long term compliance with issue.
#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 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 pot pie chicken in deep metal container and chopped lettuce in deep plastic container and temperatures did not drop after 45 mins. Had PIC separate product into separate portions to accelerate cooling. Repeat.
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and watch while prepping food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food cooks not wearing a hair restraint during food prep.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed dish machine unable to reach 160F and must be switched to chemical until part purchased. Observed heat sealer where half of heating element was not in working order and employee was only able to use one side of unit. Repeat.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Follow-up verification required
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 thermometer for high temp dish machine. 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 white storage racks in walk in and interior of reach ins soiled with debris.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with cracked tiles and grouting missing and in need of repair.
Jul 20, 2022 A 91 · 10 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. Observed no proof of certification.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed plates, bowls, small desert dishes with left over food debris. CDI items moved to dish area.
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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .Observed dishes being cleaned and plate shows highest temperature is 140F. Facility tried running the unit and letting it sit but temperature not raising. PIC called repair and they will come out today. Until unit repaired facility will wash dishes in dish machine and sanitize in 3 comp sink temporarily. Verification required.
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken pot pie reheated to 128-155F. CDI placed back in oven to reach 190F.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 rice at 61F and 2 plastic containers of broccoli casserole at 44F from the night before. CDI items discarded.
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 deep plastic bin of chopped lettuce at 52F from the night before. CDI product discarded.
#22 · Proper cold holding temperatures −1.5
Repeat violationFollow-up verification required
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 observed carton of milk and sour cream in dessert prep cooler above 41F. Ambient air thermometer reading 50F. CDI items discarded. Verification required. Repeat.
#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 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 pot pie mix labeled the day items put together but not of the earliest ingredient. CDI dates changed. Observed salsa and spinach dip that was dated when product placed in prep unit and not when food originally prepared. CDI items discarded.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −2
Repeat violationFollow-up verification required
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility pull ROP country gravy and potato soup from thermalizer and did not check the temperature or record information before placing in unit for service. CDI items just pulled and had product checked and recorded. 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 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 lettuce, broccoli casserole, and rice in deep covered pans while cooling. Asked PIC about the cooling process and was unsure what occurred. CDI items discarded.
#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 ROP salmon thawing while still sealed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed dish machine not able to reach 180F for final rinse and unable toy properly sanitize dishes and utensils. Repeat.
Apr 6, 2022 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 4, 2022 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 1, 2021 B 85 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 27, 2021 A 92.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 17, 2021 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 18, 2021 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 25, 2020 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 5, 2020 B 86.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jul 13, 2020 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 28, 2020 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 13, 2019 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 27, 2019 A 94 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 7, 2019 A 93.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 21, 2019 A 94 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 14, 2018 A 93.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 7, 2018 C 71.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 24, 2018 B 80.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jul 31, 2018 A 90.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 22, 2018 A 92 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 9, 2018 B 80 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 19, 2018 B 84.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 3, 2017 A 92 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 2, 2017 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 19, 2017 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CHEDDARS” or State ID 2060018735). Inspection type (routine vs. follow-up) is not published in the county's data.