Oct 21, 2026
A 97
· 8 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine reading 0ppm. PIC stated they do daily walk-throughs and machine was working this morning. No available logs. CDI - EHS and PIC ran and primed machine 5 times and then sanitizer started dispensing.
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
#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 grilled chicken, queso, mac & cheese and crab meat HH below 135F. CDI - PIC reheated to 165F for HH. PIC voluntarily discarded mac & cheese. EHS and PIC discussed smaller portions, lids, and keeping water high enough in steam well to maintain temperature.
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 mixed green garnish and french fries held on TPHC without time stamps. CDI - PIC added correct time stamps to white board.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer bucket reading 400ppm. CDI - PIC remade solution to 200ppm.
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during the beginning of inspection. CDI - door closed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed grill drawers in disrepair, prep unit puddling, and ice machine in disrepair. PIC stated they have placed an order for all new commercial equipment.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster placed on dirt. PIC stated they will move dumpster to be set on nonabsorbent material.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with doors opened. CDI - PIC closed doors.
5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster door broken off. Replace/repair.
#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 throughout kitchen, dry storage and dish pit in need of grouting.
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Mar 18, 2026
A 96.5
· 8 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large pan of oxtail and 3 large pots of Alfredo fail to cool properly through first parameter. CDI- PIC voluntarily discarded items.
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
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries held under hot lamp, lamb chops in hot box, and shrimp sauce in steamwell temping below 135F. CDI- Fries added to TPHC procedures, lamb chops reheated to 170F, shrimp sauce reheated to 165F.
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 inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad mix maintained at room temp. PIC stated item is being used as garnish. CDI- PIC to move item to TPHC. EHS assisted. *REPEAT* points not escalated due to overall improvement based on 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 .
#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 house Alfredo and oxtails fail to cool through parameters due to being maintained in deep densely packed containers without monitoring. CDI- EHS discussed effective cooling methods. See item #20.
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 frontline staff prepping orders without hair restraint. EHS discussed with PIC.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed grill drawers in disrepair, lid of flip top in disrepair, handles of chip drawers in disrepair, 2 ice machines in disrepair.
#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 on cookline with residue accumulation, shelving in standing reach-in with hair debris. *REPEAT*
#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 areas under storage racks, floors of walk-in units needing cleaning.
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Oct 29, 2025
A 97.5
· 5 violations
#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 visible debris in hand washing sink.. CDI sink was cleaned and sanitized during inspection REPEAT
#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 Mac and cheese in walk in cooler above 41F, made from pervious days. CDI food was 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 .
#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 in use squeeze bottles without labels to identify
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.Observed cutting boards with deep grooves.
#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 lids of containers of food with visible debris.
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Jun 18, 2025
A 98
· 5 violations
#10 · Handwashing sinks supplied & accessible
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed box blocking handsinkz..CDI box was removed
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed debris in 2 hand sink.CDI.. debris was removed
#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 dishes with debris stored as clean..CDI dishes sent to dish machine.
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 Shrimp and lamb chops being held below 135F.. CDI shrimp& lamp chops were reheated
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used −0.5
Corrected during inspection
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 salmon being thawed in water not running as well as no slits in bags. CDI..Slits were cut in salmon.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over ice bin and utensil.
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Feb 13, 2025
A 98.5
· 2 violations
#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 several containers working shaker without label. CDI.. Label was added.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.Observed employee cloth drying dishes after being sanitized
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