A94.5
CAROLINA ALE HOUSE WAVERLY
7404 WAVERLY WALK AV, STE I-1, Charlotte, NC 28277
Restaurant · NC permit/State ID 2060019114
Latest gradeA (94.5)
Last inspectedJul 15, 2026
Inspections on record29
On record sinceMar 6, 2018
Score history
Mar 6, 2018Higher is betterJul 15, 2026
Inspections & violations
Jul 15, 2026 A 94.5 · 6 violations
#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 2 pans, scoops and slicer stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.
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 .
#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 salmon cooked to 137 degrees F. CDI, salmon placed back on grill to continue cooking to 147 degrees F.
#33 · Proper cooling methods used; adequate equipment for temperature control
General Comment: 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 1 large and deep container of alfredo sauce cooling in freezer in deep container. Cooling temperatures were 163 degrees F and 157 degrees F. Operator stated did not have ice wand. CDI, sauce transferred to shallow partially uncovered sheet pans to rapidly cool.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used
Follow-up verification required
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 - observed shrimp thawing under running water at 84 degrees F. CDI, shrimp relocated to thaw under refrigeration.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some pans wet stacked. Improvement made since previous inspection.
#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 soil and debris accumulating in crevices of prep unit and inside equipment .
Jul 6, 2026 B 88.5 · 12 violations
#12 · Food received at proper temperature
Corrected during inspection
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P - observed raw chicken delivered between 46-47 degrees F. CDI, facility did not accept delivery and returned to vendor.
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 .
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment then proceeded to handle clean equipment with same gloves at dish area. CDI, by instruction to ensure gloves removed and hands washed before dining new gloves if changing tasks.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine providing 0ppm chlorine sanitizer after several runs. Temperature only got up to 150 on final rinse. Dish machine primed and still showed 0ppm chlorine. Tech contacted and scheduled to arrive today for calibration. Facility washing, rinsing but sanitizing equipment at 3 compartment sink. Vr required to ensure calibration of 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer stored as clean but soiled with heavy dry food residues. Observed scoops stored as clean but had food residues remaining. CDI, equipment broken down for cleaning and sanitizing and other equipment relocated for cleaning.
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) (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 food thermometer not sanitized before use. CDI, to sanitize thermometer .
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed employee wash, rinse spatula in prep sink and not sanitize before placing next to clean equipment on shelf. CDI, spatula relocated to ware washing area 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 .
#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 pico and blanched corn cold held between 43-44 degrees F. CDI, items 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 −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 ham with prep date of 6/29 and sausage with prep date of 6/18 which was frozen but no freeze or thaw date provided. CDI, foods 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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in establishment.
6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device over prep area and mixer.
#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 1 food handler wearing watch when preparing food.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled linen lining shelving near clean pans in reach in units. Observed some soiled linen stored on cutting board.
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some metal pans being wets stacked.
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment stored next to soiled spatula. Observed clean plates next to soiled plates.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed dish machine not functioning. Tech contacted during inspection .
Observed internal baffle curtain removed from dish machine.
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets and interior of prep unit in need of cleaning. Observed some sticker residues remaining on outside of clean pans.
#55 · Physical facilities installed, maintained & clean −0.5
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 general cleaning needed in corners of kitchen near wareashing area and hard to reach areas on cook line.
#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 cell phone stored on prep table .
Jan 20, 2026 A 96.5 · 6 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee not use towel or barrier to turn faucet off after washing. CDI, employee rehashed hands.
#19 · Proper reheating procedures for hot holding −1.5
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 chili only reach 154 degrees F when reheated on steam well. CDI, chili voluntarily discarded.
#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 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 container of pico and mozzarella cheese flipped from prior day not date marked in prep refrigerator. Observed pan of lasagna with prep date of 1/10 which had been frozen and thawed per PIC but no freeze or thaw date indicated on label. CDI, foods 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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean single-service and equipment stored in pans and containers but debris collecting on bottom of pans.
#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 general cleaning needed in shelving in kitchen.
#56 · Meets ventilation & lighting requirements; designated areas used
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood system in need of cleaning.
Aug 12, 2025 A 96 · 5 violations
#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 1 food employee handle soiled wiping cloth to wipe cutting board then proceed to handle clean plate and food preparation
#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 rice held at 86 degrees F in warmer. CDI, rice 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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed stainless Steel cleaner stored over clean equipment and prep surfaces. CDI, chemicals relocated for proper storage.
#41 · Wiping cloths: properly used & stored −1
Repeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on cutting board and prep surfaces. Observed a bucket of quart sanitizer below 200ppm.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans and containers wet nested. Observed clean equipment stored in bins that were collecting debris and soil.
Apr 24, 2025 A 93 · 9 violations
#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.
Observed dish machine unable to achieve 160F on EHS Min/Max thermometer after multiple passes through machine. Maximum temperature achieved 141F. Maintenance contacted during inspection. Facility switched to single service utensils and flat wear for customer service. All other multiuse utensils to be washed and rinsed in dish machine, then sanitized in three compartment sink. 72 hour VR required.
1.5 pts.
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 .
#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 tomato soup in steamwell reheating since 9:30am at 90F at 11:05am. CDI - Soup was moved to pot on stove and reheated to 178F by 11:15am.
0 pts.
#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 a multitude of TCS foods all throughout kitchen and server’s area holding above 41F during inspection. See temperature chart. Observed containers of buffalo chicken dip and spinach dip sitting on prep unit outside of temperature control for at least 20 minutes at beginning of inspection. PIC stated dips had been removed from WIC to be portioned out. EHS did not observe dips actively in prep while sitting on unit. CDI - All foods out of temperature control voluntarily discarded. Dips placed into WIF to rapidly cool. EHS to complete long term compliance visit to assess if Risk Control Plan necessary.
Repeat. 3 pts.
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 buffalo chicken dip and spinach dip prepared at 10:30am being cooled while in deep, covered plastic containers in WIC. CDI - PIC placed dips on sheet trays and placed in WIF to rapidly cool.
Repeat. 1 pt. EHS to conduct Long Term Compliance visit to assess if Risk Control Plan necessary.
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
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 multiple squeeze bottles and shakers on main line not baring label indicating its contents during inspection. CDI - PIC labeled.
0 pts.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed container of cooked chicken in fryer prep with no lid. Unit had heavy condensation build up directly over uncovered bin of food. CDI - Employee covered.
1 pt.
#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.
Observed wiping cloths being stored in buckets containing sanitizer at concentration of 0ppm quat during inspection. CDI - Employee refilled buckets with sanitizer at proper concentration.
0.5 pts.
#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 food debris splattered in microwave near fryer. Observed food debris at bottom of various units throughout kitchen. More thorough or frequent cleaning needed to preclude pest harborage.
0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drink being stored in conjunction with and above customer foods in fryer lowboy. CDI - Employee moved to appropriate location.
0 pts.
Jan 15, 2025 A 93 · 4 violations
#20 · Proper cooling time & temperatures −3
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. Observed cooked chicken in WIC cooling since 1:25pm. Chicken was still maintaining 100F at 3:20pm. CDI - PIC placed chicken into oven to attempt to reheat to 165F by 3:25pm. Chicken did not achieve 165F, and was voluntarily discarded. Repeat. 3 pts.
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 Observed buffalo chicken dip and shredded cheese in oven grill cooler, sliced cheese in under flattop unit, and buffalo chicken dip and spinach dip in WIC all maintaining above 41F during inspection. CDI - PIC discarded all items. Repeat. 3 pts.
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 shredded lettuce and cooked chicken being cooled in WIC. Lettuce was in large, deep, covered plastic container. Chicken was in large, deep container. Both items were not cooling hastily, and chicken missed initial cooling window. CDI - Lettuce was transferred to sheet trays and began cooling hastily. Chicken was voluntarily discarded. Repeat. 1 pt.
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 .
#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 multiple cracked or missing floor tiles in back kitchen area. Replacement or repair necessary to preclude pest harborage. 0 pts.
Aug 27, 2024 A 96.5 · 5 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cut RTE iceberg lettuce stored under unwashed produce in WIC. CDI - PIC moved iceberg to top shelf.
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 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 garlic Parmesan sauce in WIC maintaining 97F at 3:05pm, with no change in temperature by 3:20pm. CDI - PIC moved sauce to ice bath. Sauce achieved 71F by 3:40pm.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce that had been cut at 11:30am maintaining a temperature of 56F at 2:40pm in salad prep unit. CDI - PIC moved to sheet trays in WIC. Lettuce achieved 47F by 3:10pm, putting it on track to meet 41F by 3:30pm.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods across multiple cold holding units in facility not maintaining 41F or below during inspection. Server prep station and cooler drawers under flattop grill not maintaining 41F or below during inspection. All TCS food items that had been moved from the WIC to the improperly functioning units within 3.5 hours of EHS inspection were moved to WIC or WIF to quickly cool down. All TCS foods that had been inside of the units outside of that time frame were voluntarily discarded. Maintenance was called during inspection. 72 hour VR required.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 chicken baring date label for 8/27. PIC stated that chicken had been cooked on 8/26, but portioned out on 8/27. EHS reminded PIC that date marking begins on the day the item is cooked. CDI - PIC instructed employee to redo date marking.
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 Observed multiple TCS foods being cooled in deep, covered plastic containers in WIC and prep units across facility. Multiple items were cooling below proper cooling parameters and would not have completed cooling without EHS intervention. CDI - PIC uncovered containers, moved items to sheet trays, or moved items to WIF or ice bath to hasten cooling. All items achieved proper cooling rates during inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Apr 19, 2024 A 98 · 4 violations
Inspector comments: Menus are written and provided by corporate. The lunch menu special uses an asterisk which is the same designation for the undercooked items on the same menu. Designation is not for undercooked proteins, but for a disclaimer about product offerings. Ensure that symbol is different from the menu designation for under cooked items (ex: double asterisk, cross, etc).
#23 · Proper date marking & disposition −1.5
Repeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date on shredded cabbage or on mozzarella in prep cooler. PIC stated they were prepped yesterday. CDI: Items date marked for 4/18. REPEAT VIOLATION
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 .
3-501.18 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 turkey (4/9), ham (3/23), and meatballs (4/8) in reach in part of prep coolers. CDI: Items were voluntarily discarded. Observed black beans from 3/2 in walk in cooler. CDI: Product 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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gasket on cooler drawer and on salad reach in cooler door damaged. Observed fryer baskets with wires loose. Observed standing water in several coolers. Observed temp gauge for final rinse on dish machine not functioning. Observed power indicator light for booster heater not functioning.
#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 coolers, gaskets, and prep cooler rails throughout facility with food debris and build up. Observed containers holding utensils stored as clean with food debris and build up. Ensure more frequent cleaning.
#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 cracked and damaged floor tiles on cook line.
Oct 5, 2023 A 95 · 8 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without a vomit/diarrhea clean up plan. CDI: EHS provided copy via email.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#8 · Hands clean & properly washed −2
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 food employee handle raw salmon, change gloves and handle ready to eat food without washing hands. CDI: Food employee removed gloves and washed hands.
#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 multiple plates, plastic containers and metal pans soiled with food debris while being stored as clean. CDI: All items were placed to be washed/rinsed/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 −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon, sliced cheese, and meatloaf in cold drawers above 41f. CDI: PIC placed items in walk in cooler to cool. EHS will conduct a long term compliance visit.
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 cut lettuce and hot dogs opened/prepared yesterday without dates. CDI: PIC Placed dates on items. Overall facility has a great date marking system in place.
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 .
#39 · Contamination prevented during food preparation, storage & display
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 dented cans being stored on shelving with cans for use. CDI: Cans were placed in separate area to be sent back for credit.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting tomatoes straight out the box. According to food employee, they do not wash tomatoes before they are cut. Ensure fruits and vegetables are washed prior to use.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed prep top 1 lid broken. Repair.
Aug 7, 2023 A 95.5 · 7 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 food employee filling up large metal pan in hand sink near fry station. CDI: Item was removed.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed mushrooms being stored over washed/prepped carrots and celery in walk in cooler. Observed unwashed melons being stored over prepped spinach dip in walk in cooler. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes with gloves on then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small ice well at drink station with slight black build up.
#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 2 containers of mashed potatoes and rice all hot holding below 135F. CDI: PIC reheated items to above 165F.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing under running water which was 80F, shrimp itself was 71F. CDI: Food employee portioned shrimp and placed to cool.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near wait station and a cricket near the hand sink at the back door.
#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 wiping cloths being held in 0ppm quat. CDI: PIC refilled bucket, new concentration is 200ppm.
Jun 7, 2023 A 96 · 8 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed a covered employee beverage with a straw being stored on a shelf in low boy cooler above food items. CDI: PIC relocated drink to designated employee beverage storage area.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: 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 . Observed a container of provolone being stored above 41F in grill drawer and a container of raw burger patties with two burgers from the container measuring above 41F. See temp chart. CDI: PIC moved container of provolone to WIC to rapidly cool to 41F and burger patties to WIF to rapidly cool to 41F or below. REPEAT. Points reduced to half points due to improvement in cold holding since previous inspection.
#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 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 . Observed a bus tub of cooked chicken wings in RI prep cooler date marked with prep date as 5/29, 3 days past expiration. Also observed two containers of cooked ribs in WIC date marked with prep date as 6/3 and use by date 6/10. CDI: PIC discarded wings and changed use by date on ribs to 6/9 to ensure ribs would not be kept past 7 days.
#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 reduced oxygen packages of mahi thawing in WIC with packaging intact. CDI: PIC instructed employee to cut open packaging.
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed a 20F degree difference between facilities min/max thermometer and EHS’s min/max thermometer when ran through dish cycle together in same dish tray. EHS’s thermometer measured 169F and facility thermometer measured 149F. VERIFICATION REQUIRED within 10 days to ensure facility has a accurately calibrated min/max thermometer for measuring water temp of rinse cycle for dish machine.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen during inspection. Increase pest control services as needed to keep flies out of the kitchen.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can being stored on dry storage rack amongst non dented cans. CDI: PIC moved can to designated dented can storage area in PIC office.
#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 a box of single use food containers being stored directly on floor in dry storage area. CDI: PIC moved box off of the floor on to shelving.
Feb 16, 2023 A 97 · details not yet loaded
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Dec 8, 2022 A 95 · details not yet loaded
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Aug 25, 2022 A 96.5 · details not yet loaded
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May 17, 2022 A 92 · details not yet loaded
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Feb 21, 2022 A 96 · details not yet loaded
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Oct 11, 2021 A 92 · details not yet loaded
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Jul 8, 2021 A 97 · details not yet loaded
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Jan 27, 2021 A 95.5 · details not yet loaded
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Nov 2, 2020 A 90.5 · details not yet loaded
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Jul 8, 2020 A 93.5 · details not yet loaded
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Dec 10, 2019 A 96 · details not yet loaded
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Aug 1, 2019 A 95.5 · details not yet loaded
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Apr 11, 2019 A 94 · details not yet loaded
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Jan 2, 2019 A 97 · details not yet loaded
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Dec 17, 2018 B 87 · details not yet loaded
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Sep 25, 2018 A 94.5 · details not yet loaded
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Jun 18, 2018 A 90 · details not yet loaded
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Mar 6, 2018 A 94 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CAROLINA ALE HOUSE WAVERLY” or State ID 2060019114). Inspection type (routine vs. follow-up) is not published in the county's data.