A94

ZINICOLA

14835 BALLANTYNE VILLAGE WY, STE 140, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060019033

Latest gradeA (94)

Last inspectedOct 27, 2026

Inspections on record26

On record sinceJan 11, 2018

Score history

Jan 11, 2018Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 94 · 7 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed produce stored over RTE foods in WIC 2. CDI - PIC rearranged storage order, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

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. EHS observed two large containers of tomato sauce and container of au jus in WIC. PIC stated these items were cooked the night before and left in WIC to cool. EHS observed temperatures above 41F (see temp chart). PIC stated ice wands should have been placed into each container per policy. EHS determined these items had failed to cool overnight. CDI - PIC voluntarily discarded. REPEAT. (1.5) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed egg plant Parmesan and raw veal shanks stored in kitchen above 41F. PIC stated these items were taken from downstairs WIC to upstairs for storage. PIC stated these items are placed onto a cart and wheeled upstairs to facility. EHS stated it is PIC responsibility to ensure product remains at 41F during transport. PIC discussed various methods of transportation such as insulated containers with ice bags. EHS stated after initial cooking/cooling, once a TCS item is cooled to 41F, it must remain at 41F or below at all times until used for service. PIC stated items were transported at 11:00am. CDI - PIC placed items into small freezer to quickly cool. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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) EHS observed roasted garlic and tomato jam in reach in cooler of make unit held beyond 7 days. EHS observed Chimmichurri, cream, liquid eggs, and meatballs without date marking. EHS observed original prep date on meatballs, PIC stated this date was prior to freezing and item is missing pull thaw date. CDI - PIC voluntarily discarded items held over 7 days. PIC verified prep dates and properly dated all other items. REPEAT. (3) **2nd full point deduction. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed tomato sauce and au jus made the day prior which failed to cool within time parameters. These items cooled overnight and were not monitored, ice wands were not utilized during this process. EHS observed chicken cutlets and raw chicken prepared at 11am failing to cool at appropriate rates. EHS observed items cooling in large containers with tight fitting plastic covers. EHS observed large plastic container of salad mix failing to cool at appropriate rate. This item was actively cooling in large plastic container in reach in cooler that is frequently used during service. CDI - PIC removed chicken and placed into small freezer to quickly cool, sauce and a jus was voluntarily discarded by PIC, and lettuce was removed from large container and spun with ice to quickly cool. REPEAT. (1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

Corrected during inspection

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed two plastic containers with melted surfaces throughout the inside and out of container. These surfaces create an area that is no longer easily cleanable. CDI - PIC voluntarily discarded containers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed three cutting boards with heavy scoring and burn indentions on cutting surface. This creates areas on cutting board that can no longer be effectively cleaned. CDI - PIC voluntarily discarded. (0)

#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. EHS observed ceiling tiles and AC vents above kitchen line heavily soiled with dust and residue. REPEAT. 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. EHS observed ceiling tile above can wash soiled from water damage. Replace. (0.5)

View this inspection on the county portal ›

Jun 15, 2026 A 94.5 · 7 violations

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed cooked meatballs in tomato sauce not meet cooling parameters after cooling in WIC overnight. Observed meatballs above 41F, while all other TCS foods in WIC were properly cold holding at or below 41F. PIC stated meatballs were not removed from the WIC today. -CDI- PIC voluntarily discarded the meatballs. 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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple foods held past their 7-day timeframe (risotto, ground salami, cooked beets, succotash, tomato soup, potato cakes, fennel puree, blanched raab). -CDI- PIC voluntarily discarded these foods. -Observed multiple foods missing a date mark (tomato sauce, arancini, ricotta, roasted squash, cured pork, cooked pasta noodles, lasagna). -CDI- PIC verified the prep/cook date of these foods and properly added date marks. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1

Corrected during inspectionRepeat violation

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. -Observed raw salmon and cooked lamb in ROP (reduced-oxygen packaging) in tall reach-in cooler. EHS observed no time stamp on either packaging. PIC stated facility sometimes uses vacuum-sealing for raw salmon, raw branzino, cooked short rib, and cooked lamb. PIC stated facility does not utilize vacuum-sealing to extend shelf-life; they use it for portioning, like a plastic bag. PIC stated the cooked meat is cooked, cooled, and then placed in ROP bag once cooling is finished -CDI - PIC stated the vacuum-sealing was just conducted today, a couple hours ago. -PIC cut open the ROP bag for both the salmon and cooked lamb. PIC stated, going forward, they will likely not use vacuum sealing, and switch to regular plastic bags for portioning. If facility decides to use vacuum sealing without HACCP plan, they must add date and time stamp, and keep for no more than 48 hours in ROP environment. Facility may not vacuum seal raw, refrigerated fish. -REPEAT

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked meatballs in tomato sauce not meet cooling parameters after cooling in WIC for two days. Observed meatballs in tomato sauce in large, deep plastic container, covered with plastic lid. PIC stated meatballs are fried from raw ground meat, then cooled down to 41F. Tomato sauce is cooked separately on the stovetop using canned tomatoes, then cooled down to 41F. After both components are cooled, meatballs combined with tomato sauce and then placed in WIC. PIC and EHS discussed checking the temperatures of the meatballs for each batch, to ensure the meatballs fully reach 41F prior to placing in deep plastic container in WIC. -CDI- PIC voluntarily discarded the meatballs. -EHS observed facility utilizing ice wands and ice baths for tomato sauce during inspection. Sauces were observed cooling at sufficient rates. EHS noticed improvement in cooling methods from previous inspection report. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in less than 50ppm quat sanitizer solution.

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

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips for quat sanitizer at 3-compartment sink. Obtain quat sanitizer test strips. -10 day verification visit required-

#55 · Physical facilities installed, maintained & clean

View this inspection on the county portal ›

Feb 17, 2026 A 93.5 · 8 violations

#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 EHS observed romaine lettuce in salad make unit and adjacent 2-door RI above 41F. PIC voluntarily discarded. EHS observed all TCS items in make unit above 41F (see temp chart). EHS observed initial ambient temperature of unit at 43F. After twenty minutes, EHS observed ambient temperature of unit at 38F. 20 more minutes later, EHS observed unit back up to 43F internal. PIC stated unit might have become unplugged accidentally. PIC checks temperatures and records on a log daily. Today was the one day temperatures had not been taken due to low staff and business. PIC voluntarily discarded all TCS foods inside unit due to being held potentially longer than four hours above 41F. PIC has contacted repair technician and is waiting to schedule a time and date. Due to adequate active managerial control EHS will allow facility to monitor temperatures through dinner shift (facility closes at 9) and will return the following day to reassess. PIC stated they will record temperatures every hour and document on a log, if temperatures are observed above 41F items will be voluntarily discarded or emergency TPHC has been approved for use. 3-day VR required. REPEAT. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous items throughout reach in units of make units and reach in coolers without proper dates. PIC verified prep dates with a prep list available on the cook line and was able to verify all dates. EHS observed a few items in reach in of make unit held beyond seven days. CDI - PIC was allowed to date items with missing dates, items held beyond seven days were voluntarily discarded. REPEAT. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf EHS observed dinner menu missing disclosure. EHS observed asterisks in proper places with the reminder at the bottom. Menu does not include any verbiage indicating items with an asterisk can be cooked to order. 10 day VR required. (0.5)

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

Corrected during inspection

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. EHS observed cooked short rib in ROP in make unit reach in. PIC stated short rib is cooked, cooled, and then once cooling is finished the lamb will be placed in ROP to store in freezer. EHS observed ROP’d lamb with no date marking or labeling at all. EHS provided education. CDI - PIC voluntarily discarded lamb and moving forward will label item with date, start, and end time. (0)

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Repeat violationFollow-up verification required

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 EHS observed multiple items cooling during inspection with tight fitting lids, no active stirring, and cooling in large containers. EHS observed items cooling at inadequate rates (see temp chart). Facility has WIC downstairs in parking garage and has to cool upstairs utilizing reach in coolers. EHS observed items cooling in reach in units, which are opened frequently during service. EHS provided education on cooling methods and various ways cooling can be accomplished. CDI - Items observed cooling at inadequate rates were reduced in size, left open, and stirred to ensure adequate cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed multiple items cooling during the inspection as stated above. EHS observed facility cooling in two door reach in units. WIC for facility is across the complex, down an elevator, and in the parking garage. PIC explained by cooling downstairs, they would then need to cool once food is brought upstairs due to ambient temperature of outside and distance of trip. PIC stated facility solely cools utilizing the equipment that is available in the kitchen. EHS observed numerous items cooling in reach in coolers. EHS advised that a blast chiller or dedicated cold holding unit with sufficient capacity is needed to ensure cooling can be consistently accomplished. EHS has observed cooling issues on the past two inspections. EHS stated facility will need to improve cooling and cooling methods to prove more equipment is not necessary. EHS will return in 10 days to ensure cooling methods have improved. 10-day VR required. (1)

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed raw chicken thawing in standing water at three compartment sink. CDI - PIC ran water into container and added ice to ensure temperature of water is maintained under 70F during the thawing process. (0)

#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. EHS observed shelving for clean dishes above three compartment sink beginning to corrode. Replace/resurface. (0)

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed unapproved ceiling tiles in kitchen area. EHS observed holes present in ceiling tiles that would create a surface that is not easily cleanable. Replace. 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. EHS observed broken tile by dish machine. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed ceiling tiles soiled with food residue and debris. EHS observed walls around make/cook line soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

View this inspection on the county portal ›

Oct 21, 2025 A 95.5 · 8 violations

#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. EHS observed secondary hand sink in between mixer and can wash creating little room to access hand sink. CDI - PIC moved mixer over to allow for space to wash hands. 6-301.14 Post a handwash sign at each handsink. EHS observed missing hand washing sign by hand sinks. CDI - EHS supplied PIC with signs. (0)

#14 · Required records available: shellstock tags, parasite destruction −1

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf EHS observed large bag of shell stock tags. These tags were not organized chronologically. EHS advised to retain tags for only 90 days and to keep tags organized in chronological order. 10 day VR required. (1)

#20 · Proper cooling time & temperatures

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. EHS observed tomato sauce prepared yesterday in down stairs WIC still above 41F (see temp chart). PIC stated that sauce was left in cooler over night and hasn’t been moved. CDI - PIC voluntarily discarded sauce due to missing cooling window. (0) 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 .

#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 EHS observed provolone cheese, diced tomatoes, pesto, cooked beets, and lasagna held above 41 (See temp chart). PIC stated that those items were in make unit overnight and was not able to take temperatures this morning due to busy lunch rush. CDI - PIC voluntarily discarded food due to not being able to determine when food was in temperature. REPEAT. (3) * EHS advised PIC to rearrange inside of reach ins to allow for adequate air flow. Items out of temperature in this unit were near the bottom of unit. EHS sheet pans in unit that could potentially affect airflow. 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) EHS observed house made pasta, lasagna, demi sauce, missing date marking. EHS observed duck fat rendered in house held beyond 7 days. CDI - PIC was able to verify prep dates for items missing labels and produced an accurate label. PIC voluntarily discarded duck fat due to being held beyond 7 days. (0) 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 −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 EHS observed bolognese sauce, provolone cheese, romaine and cherry tomatoes cooling at inadequate rates. Provolone was cooling tightly wrapped in plastic in 2-door RI, diced cherry tomatoes were cooling in make unit. EHS advised to only cool in WIC or freezer downstairs. EHS also observed tomato sauce, which missed cooling window, in a large plastic cambro but not actively stirred causing the middle of the sauce to remain above 41F. CDI - PIC moved all cooling items to downstairs WIC. PIC voluntarily discarded tomato sauce due to missing cooling window. (0.5) 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. EHS some containers of dressing and seasoning bearing no label. (0)

#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. EHS observed AC vents and ceiling tiles throughout kitchen accumulating a large amount of dust and debris. Increase cleaning frequency to avoid accumulation. (0)

View this inspection on the county portal ›

Jun 17, 2025 A 98 · 4 violations

#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 3 dishes stored as clean with date mark sticker remaining. CDI- PIC returns dishes to warewashing. (-0)

#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 meatballs in tomato sauce in outdoor cooler and TCS foods inside large RIC at 42F-43F. Ambient temperature in both units was below 41F. CDI- Foods return to 41F within the hour inside large RIC. PIC adds ice to meatballs in garage cooler. Coolers observed in good repair. (-1.5)

#41 · Wiping cloths: properly used & stored

Corrected during inspection

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 wiping cloths in cloudy sanitizer solution. CDI- PIC re-makes sanitizer. (-0)

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed racks and gaskets inside lowboys with food debris. Increased cleaning frequency is advised. (-0.5)

View this inspection on the county portal ›

Feb 7, 2025 A 96.5 · 5 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 raw shrimp beside RTE cherry tomatoes inside fliptop, with tomatoes spilling into shrimp. CDI- PIC places shrimp in lowboy. (-1.5)

#20 · Proper cooling time & temperatures

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 meatballs and tomato sauce prepped 01/06 in outside WIC at 45F. CDI- PIC voluntarily disposes of meatballs and sauce. EHS advises PIC keep a cooling log to be able to track cooling rates. (-0)

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT 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 sautéed mushrooms without date mark inside fliptop. CDI- PIC dates mushrooms. 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 several TCS items with January prep dates. CDI- PIC properly dates items. EHS advises that containers should be cleaned when they are empty, not reused so their original date mark is improperly retained. (-1.5)

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe at hand sink closest to left side of kitchen entrance. Repair at earliest opportunity. (-0)

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

Repeat violation

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restrooms. Provide at earliest opportunity. (-0.5)

View this inspection on the county portal ›

Oct 22, 2024 A 96 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed several employees handling food without having washed hands. Employees confirm hands were not washed before beginning food handling tasks. CDI- Employees wash hands one at a time. (-2)

#10 · Handwashing sinks supplied & accessible −1

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed both hand sinks blocked by trash and other equipment both outside and inside the basin. One hand sink cleared by PIC, 10 day VR still required. (-1)

#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 table top can opener with encrusted food debris on blade and many ladles stored as clean with rust or other stains. CDI- Can opener moved to 3 comp sink for re-washing, stained ladles removed from service. (-0)

#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 cooked peas in RIC dated for 10/10. CDI- PIC disposes of peas. (-0)

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed raw rabbit meat slacking from frozen on prep top counter. CDI- PIC moves rabbit into refrigeration. (-.05)

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers stored as clean on dish rack above 3 comp sink. (-.05)

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no lidded trash can in womens restroom. Please provide at earliest opportunity. (-0)

View this inspection on the county portal ›

May 8, 2024 A 97 · 6 violations

Inspector comments: EHS notes that in today’s inspection the facility is approaching maximum capability for holding TCS items. Not enough cooler space is available as a failsafe/redundancy, and there is little to no vacancies in holding locations. Facility shall consider either a reduction in menu or implementation of additional equipment to facilitate storage and cooling.

#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 raw veal, raw chicken, unsalted butter, and other TCS items at 44F-45F. CDI- PIC voluntarily discards items. Repeat. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 items in pizza station flip top without date marks. CDI- PIC labels items with date mark. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Repeat violation

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed large RIC without ability to cool or cold hold TCS foods. Ambient temperature rises to 45F within 30 seconds of doors opening, ambient sensor reads 60F. CDI- PIC voluntarily discards items out of compliance in cold holding, moves other TCS items to alternate RIC/lowboy. Service order for repair has been called for. Do not cool or hold TCS foods in units until repairs have been conducted. EHS advises PIC to carefully monitor items in new locations and deploy TPHC for flip top items as needed. EHS will return within 10 days to see that unit function is restored. See comment. Repeat. (-1)

#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 unlabeled spices and herbs at prep line flip top. EHS spoke with PIC and recommends labeling working containers. (-0)

#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 tongs stored in stagnant water at 90F. CDI- PIC removes utensils for rewashing and places new tongs in steamwell with water at 155F. (-0)

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

4-501.11 Maintain equipment in good repair. Observed 2 lowboy coolers with significant condensation and standing water accumulating at bottom. Monitor equipment to verify cold holding temperatures regularly and remove TCS items from storage there if they cannot be kept cold and free of breach by water leaking. Repair at earliest opportunity. (-.5)

View this inspection on the county portal ›

Jan 24, 2024 A 97 · 4 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed a pan of eggplant lasagna being cold held in lowboy prep unit that was prepped earlier this morning at 54f. CDI PIC placed lasagna in ice bath and sat it WIC to cool properly to 41f. -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: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pan of short ribs being cold held in lowboy at 55f. CDI PIC voluntarily discarded. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P EHS observed container of vegetable stock with a date mark of 1/15/2024. CDI PIC 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed EHS observed a pan of pasta that was cooked today with no date mark along with a container of eggplant lasagna. CDI PIC correctly date marked items. -1.5 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 EHS observed pan of eggplant lasagna being cooled In thick metal pan. CDI PIC placed lasagna in ice bath and put in WIC to cool properly -0 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

View this inspection on the county portal ›

Sep 28, 2023 A 99 · 2 violations

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy marinara in steam well holding below 135F. CDI-PIC reheated marinara on stove top quickly to 169F. 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 .

#37 · Food properly labeled: original container −1

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working squeeze bottle containers on cook line as well as unlabeled bin of dry product (yeast).

View this inspection on the county portal ›

Feb 1, 2023 A 98 · details not yet loaded