A95.5

METRO DINER HUNTERSVILLE

14211 REESE BV, Huntersville, NC 28078

Restaurant · NC permit/State ID 2060019016

Latest gradeA (95.5)

Last inspectedOct 15, 2026

Inspections on record26

On record sinceDec 13, 2017

Score history

Dec 13, 2017Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 95.5 · 14 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above pre-washed carrots in walk in cooler. CDI - PIC corrected storage order 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 pooled eggs stored above raw shell eggs in walk in cooler. CDI - PIC corrected storage order but separating pooled eggs from raw shell eggs on shelving. -1.5 points- 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 inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed waffle iron and deli slicer stored as clean with build up of food debris. CDI - Both items were broken down to be washed, rinsed, and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on inner surface of ice machine. Recommend higher frequency and more thorough cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all sanitizer buckets in establishment reading 0ppm. A major leak at three compartment sink was preventing water from filtering through sanitizer mixing valve. CDI - Leak was corrected during inspection and service was restored to sanitizer mixing valve. Sanitizer with a concnetration of 200ppm was used to re-fill sanitizer buckets. -1.5 points- 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

#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 coleslaw in reach in cooler with a cold holding temperature between 43F and 45F. All other TCS foods in reach in cooler were 41F or less. CDI - PIC discarded coleslaw. -0 points- 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 feta cheese with a date mark of 10/7 in flip top cooler. Observed meatloaf with a prep date of 10/15 in walk in cooler. Prep date was actually 10/14. CDI - Feta cheese was discarded. PIC corrected meat loaf prep date with actual date of preparation. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . .

#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 tube of machine lubricant stored on shelving above prep table. CDI - PIC stored item in designated chemical storage area. -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 house flies in kitchen prep area and one in employee restroom. -0 points-

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw shell eggs stored on elevated crate in walk in cooler that was less than 6 inches above the floor. -0 points-

#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 employees preparing food while wearing watches and bracelets. -REPEAT- -0.5 points-

#41 · Wiping cloths: properly used & stored

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 and not completely submerged in sanitizer. -0 points-

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

4-501.11 Maintain equipment in good repair. Observed gasket torn and hanging on flip top cooler. -0 points-

#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 build up of debris and food splash in gaskets of cold holding equipment, on cooking equipment, and shelving. Observed date marking stickers remaining on non-food contact surfaces of cleaned pans on drying rack. -REPEAT- -1 point-

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-205.15 Maintain a plumbing system in good repair. Observed major leak at three compartment sink spray arm.Spray arm was replaced during inspection but smaller leak persists. -0 points-

#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 doors open on dumpster. -0 points-

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and bags stored on boxes of single use articles. -0 points-

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Jun 29, 2026 A 99 · 2 violations

Inspector comments: Establishment uses TPHC for TCS foods held under heat lamp and for compound butters. Start and end times are tracked using a date marking sticker for each item. Written TPHC procedures are located in office. Establishment offers salmon undercooked. Supplier freezes salmon at -31F for 24 hours. Parasite destruction letter is located in office.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while preparing food. -0 points-

#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 fan stored on shelf with single use service articles above flip top cooler with abundance of dust and residue. Observed food splash and debris in gaskets of reach in coolers on prep line. Observed food splash and debris on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -1 point-

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Nov 6, 2025 A 99 · 3 violations

Inspector comments: Establishment uses TPHC for TCS foods held under heat lamp. Start and end times are tracked using a date marking sticker for each item. Written TPHC procedures are located in office. Establishment offers salmon undercooked. Supplier freezes salmon at -4F for seven days. Parasite destruction letter is located in office.

#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 fried jalapeno peppers being held on TPHC without start and end times. CDI - Items were discarded. PIC has been advised to follow written TPHC procedures and to mark each item with a start and discard time. -0 points-

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

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at rear flip top with heavy gouging and staining. Resurface or replace cutting board so that it can be effectively cleaned and sanitized. -REPEAT- -0.5 points-

#49 · Non-food contact surfaces clean −0.5

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Aug 29, 2025 A 98.5 · 3 violations

Inspector comments: Establishment uses TPHC for TCS foods held under heat lamp. Start and end times are tracked using a date marking sticker for each item. TPHC procedures are located in office. Establishment offers salmon undercooked. Supplier freezes salmon at -4F for seven days. Parasite destruction letter is located in office.

#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 containers of raw pooled eggs stored above boxes of raw shell eggs in walk in cooler. CDI - Storage order was corrected. PIC has been advised to consult walk in cooler storage order chart located on walk in cooler door. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 one large unlabeled bin of sugar at prep line. -0 points-

#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 at flip top units with deep gouges and staining. PIC has been advised to replace or resurface cutting boards. -0 points-

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May 7, 2025 A 94.5 · 9 violations

Inspector comments: EHS provided updated V&D handout to facility.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee not properly wash hands per cleaning procedures. CDI- PIC had employee rewash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed 2 food employees not use barrier to turn off handsink after incorrectly washing hands. CDI- EHS discussed when to wash procedures with PIC, PIC had employee rewash hands correctly. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. EHS observed food employee contacting pooled raw shell eggs when making French toast prepping RTE foods to be sent out. CDI- EHS discussed when to wash methods with PIC, PIC had employee discard gloves, wash hands, and discarded contaminated RTE food.

#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 4 handsinks throughout facility with food debris. CDI- EHS discussed handsink usage with PIC.

#15 · Food separated & protected

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe hands off on cloth before returning to work with food. CDI- PIC removed cloth from area and had employee change gloves.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 mini bowls and 4 plates on cook line with food debris stored as clean. Observed blade of slicer with food debris and residue stored as clean. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee wipe off soiled gloved hands on cloth then use same cloth to wipe off 4 plates to be used. CDI- EHS spoke with PIC who had employee change gloves, remove cloth, discard food on contaminated plates, and remove dishes to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, salsa, and cut melons temping above 41F in prep top. PIC discarded sliced tomatoes due to item being in unit overnight, removed other items to be rapidly cooled in WIF. Observed sliced tomatoes and coleslaw temping above 41F in prep unit 3. Ambient temp of unit was 43F. PIC removed all TCS items to the WIC. *VERIFICATION REQUIRED* EHS will conduct follow up visit to assess unit. No TCS items shall be held in here until unit is repaired or 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 .

#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 sausage links held on TPHC located under heat lamp on cook line with start or end time. CDI- PIC was aware of when food was prepped and had start time marked.

#41 · Wiping cloths: properly used & stored

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping cloths throughout cook line with visible debris and soil.

#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 multiple stacks of plates on cook line wet stacked, not inverted to allow for air drying. *REPEAT*

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

4-501.11 Maintain equipment in good repair. Observed prep units on cook line with still water pooling at bottom of unit. PIC contacted management to have units looked out and had employees clean out units until issue is identified.

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Feb 3, 2025 A 98 · 5 violations

Inspector comments: Establishment uses TPHC for TCS foods held under heat lamp. Start and end times are tracked using a date marking sticker for each item. TPHC procedures are located in office. TPHC procedures were not being used during today's inspection. All TCS foods under heat lamp were 135F or greater. Establishment offers salmon undercooked. Parasite destruction letter is located in office.

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in dish pit unable to reach a water temperature of at least 100F. Water temperatures were measured between 76F and 92F. All other handwashing sinks had a water temperature of 100F or greater. -0 points-

#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 mashed potatoes in hot box holding at 126F. PIC stated that items are initially reheated to 190F and then held at 130F. Procedures on hot box stat that food is to be held at 130F. PIC has been advised that hot holding temperatures of TCS foods must be 135F or above. CDI - Mashed potatoes were reheated to 149F. -1.5 points- 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked together in a manner that will not allow for air drying (wet stacking). -0 points-

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit for measuring quat sanitizer at three compartment sink. Establishment uses chlorine sanitizer at mechanical dish machine and quat sanitizer at three compartment sink. A verification will be conducted by February 13th, 2025 to determine if establishment is in compliance. -0.5 points-

#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 soap and paper towel dispensers in establishment with abundance of splash and residues. Recommend higher frequency and more thorough cleaning. -0 points-

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Oct 16, 2024 A 97 · 2 violations

#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 spring mix, turkey, and tomatoes in flip top cooler holding at 59F. Observed tomatoes in reach in holding at 54F. Items were placed in flip top cooler and reach in at start of lunch service. CDI - Items were placed on TPHC and will discarded after time/temperature window expires. PIC has been advised to conduct frequent temperature checks on all cold holding equipment. -REPEAT- -3 points- 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies in pre areas. Control insects to prevent infestation. -0 points-

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Mar 7, 2024 A 93.5 · 8 violations

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

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers with sticker residue stacked together in clean dish storage area. Also observed several dishes with food debris in clean dish storage area. CDI- all items moved to dishwasher area to be rewashed, rinsed, and sanitized. Ensure that stickers are fully removed before air drying. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine testing at 0ppm. PIC contacted Ecolab to repair dish machine. Facility will use 3 comp sink to sanitize until dish machine is repaired. VERIFICATION REQUIRED by tomorrow, 3/8. 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

#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 in prep top holding above 41F. See temperature chart. Ambient temperature of unit 41F. CDI- PIC voluntarily discarded all items and contacted refrigeration company to get unit serviced. 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm quat sanitizer. Other sanitizer buckets and sanitizer from 3 comp sink tested at proper concentration. CDI- sanitizer bucket refilled and tested at proper concentration.

#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 used for whipped butter stored in water below 135F. CDI- scoops removed from water

#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 multiple dishes wet stacked in clean dish storage area. 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 food debris buildup on equipment throughout facility. Also observed areas of WIC shelving in need of cleaning. REPEAT

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-203.14 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached. -P Observed can wash faucet with hose attached with no proper backflow device. CDI- hose detached from faucet

#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 buildup on walls and baseboards throughout facility. Increase cleaning frequency. REPEAT

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Dec 21, 2023 A 97 · 8 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspectionRepeat violation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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 employee drink stored on prep table, directly adjacent to products cooling in ice baths. CDI- PIC discarded drink, EHS discussed proper storage. REPEAT.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed outside of clean dishes with sticker residue, stacked together so the inside surfaces (food contact surfaces) are contacting outsides of container with sticky residue, causing dishes to be stored not fully clean. EHS discussed wash/rinse/sanitize process with PIC Brittney, suggest looking into labels and making sure they are dissolvable, make sure employees are getting sticker fully removed before wash/rinse/sanitize/air dry. CDI- dishes removed with sticker residue, rewashed and air dried. 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the floor near cook line, near salad prep station.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes that were wet stacked. EHS discussed air drying before stacking.

#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 to-go containers (for catering) stored on shelving directly next to handsink. EHS discussed that when washing hands then getting paper towels, potential to contaminate adjacent containers with water from washing hands. EHS discussed installing splash guard to prevent contamination or moving paper towels.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no chlorine test strips, PIC Brittney stated she believes they were moved, cannot locate but believes they have in facility. EHS will follow up with 10 day VR to ensure facility has test strips for chlorine (use a chlorine dish machine).

#49 · Non-food contact surfaces clean −0.5

Repeat violation

#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 significant buildup underneath 3 comp sink, buildup on walls and baseboards, in need of cleaning.

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Aug 16, 2023 A 96.5 · 6 violations

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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 employee shaker bottle stored on prep countertop, directly next to cut lemons for customers waters. CDI- drink moved to designated area.

#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 large rolling cart with cardboard stored in front of handsink near walk in cooler, blocking access. CDI- rolling cart moved, access cleared, EHS discussed with PIC.

#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 portioned pooled raw eggs stored in cambros, stored directly above boxes of margarine in the walk in cooler. PIC stated this is not the typical storage location for margarine. CDI- margarine moved to adjacent shelf, no longer below eggs. REPEAT. Note: EHS provided MCHD storage order graphic handout during inspection, suggested to post on walk in cooler for reminder to employees. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist jewelry on.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Obseved 2x sanitizer buckets registering 0ppm quat sanitizer. EHS tested other buckets, at proper concentration. PIC believes that employee may of not waited enough time for chemical to go through line, filled buckets up with mostly water. CDI- buckets refilled at 3 comp to proper quat sanitizer range.

#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 gaskets on main reach in/prep unit with buildup, in need of cleaning. Observed areas of shelving in walk in cooler in need of cleaning.

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Apr 20, 2023 A 95.5 · 3 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 Observed unwashed vegetables stored over washed vegetables. Observed raw eggs stored above vegetables. CDI- Storage order re-arranged. For more information on food storage order please visit: http://meck.co/FoodSafety

#22 · Proper cold holding temperatures −3

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the salad prep top holding above 41F. Observed chicken salad and cole slaw in prep top 3 holding above 41F. CDI- Items placed in the cooler for cooling. Observed french toast batter (with eggs) holding above 41F in the cold well near the grill area. French toast mix had 8 minutes left before 4 hour time limit was exceeded. Mix discarded. Observed butter held out without in unit for an extended period. Butter was out of temp. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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Nov 10, 2022 A 95.5 · details not yet loaded