A97
EDDIE V SEAFOOD #8521
101 S TRYON ST, STE 100, Charlotte, NC 28280
Restaurant · NC permit/State ID 2060019170
Latest gradeA (97)
Last inspectedOct 20, 2026
Inspections on record25
On record sinceMay 11, 2018
Score history
May 11, 2018Higher is betterOct 20, 2026
Inspections & violations
Oct 20, 2026 A 97 · 6 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Personal drink stored on high shelf near dish machine. CDI - Drink discarded.
#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.
Employee filled a pitcher of water in hand sink. CDI - Stopped and informed employee handsinks are only for handwashing.
#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
Truffle mushrooms and crab meat holding above 41F. CDI - Crab was overstocked. Discarded. REPEAT
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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
Cut lettuce cooling in reach in cooler. Cooling rate was 0. CDI - Moved to WIC for proper cooling (see chart).
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 −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Two sanitizer Buckets recorded low below 100ppm. CDI - Exchanged for new Buckets.
#43 · In-use utensils: properly stored −0.5
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.
Spoon stored in water recorded belo1 135F (72F). CDI - Brought to dish pit. Heat water to 135F before placing in use utensil in.
Feb 26, 2026 A 96.5 · 5 violations
#14 · Required records available: shellstock tags, parasite destruction −2
Corrected during inspectionRepeat violation
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
One container of oysters did not have tags. Another container of oysters had two tags. CDI - Oysters discarded. REPEAT.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Blanched spinach and carrots recorded above 41F. CDI - Discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during 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
Asparagus, cheese sauce, and beef tenderloins did not have a date on product. CDI - PIC knew date of production And dated as such. 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 .
#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.
Several scarred cutting boards observed. Replace
#56 · Meets ventilation & lighting requirements; designated areas used
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
One non-shatter proof bulb in reach in cooler. Provide shatter proof bulb.
Oct 8, 2025 A 98 · 3 violations
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
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
Three containers of oysters did not have tags on them. CDI - Discarded. Retain tag with shell stock until last shell stock is sold then record date of last use and hold for 90 days.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Beef for food donation pantry not dated. CDI - Dated. Date all foods even food that is to be donated.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of metal containers and sheet trays observed. Allow for air drying.. REPEAT
May 14, 2025 A 96 · 5 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 bearnaise sauce hot holding below 135F, see temperature chart. CDI- PIC placed on 4 hour TPHC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted brussel sprouts, roasted carrots, lobster meat, creme fraiche, scrambled eggs above 41F, see temperature chart. CDI- PIC placed on 4 hour TPHC. REPEAT
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 raw crab stuffed shrimp cooling in stacked metal pans tightly covered with lids. CDI- PIC separated pans and removed lids to provide adequate air flow.
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 .
#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 metal pans stacked together on drying rack while wet. Ensure to separate pans to air dry. REPEAT
#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 the outside of metal pans on clean drying rack with sticker residue. Ensure to remove sticker residue.
Feb 25, 2025 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.
Personal coffee mug stored on shelf above bananas. CDI - Moved.
#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
Dishwasher handled dirty dishes and proceeded to put away clean dishes without discarding gloves. CDI - Stoppe and directed to discard gloves and wash hands which he did. Equipment re washed.
#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
Butter an sautéed spinach recorded above 41F, CDI - 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 .
#35 · Approved thawing methods used −0.5
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.
ROP sea bass was not slit during thawing proccess. Assure product is slit during thawing.
#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.
Scoop stored in lukewarm water (76F). CDI - Removed from use.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of equipment/utensils observed. Allow air drying
Oct 31, 2024 A 95.5 · 8 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 employee touch trash can with gloved hand, take off gloves, and attempt to don new gloves without a hand wash. Observed an employee preparing raw pork bacon, take off gloves, go into walk in cooler and don new gloves without a hand wash. CDI- PIC had employees wash hands before donning new gloves.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several employees turn off hand sink faucet with bare hands. CDI- PIC had employees rewash hands and turn off faucet with paper towel barrier.
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
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 Observed no tag stored with container of raw oysters in walk in cooler. Observed shell stock tags stored not in chronological order with tags from September and October mixed with tags from may. CDI- PIC voluntarily discarded oysters with no tag and reorganized shell stock tags to be in chronological order.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed left ice machine with black and pink buildup on the inside. CDI-PIC had employee dump ice and clean.
#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 Brussel sprouts cooling on sheet tray in walk in cooler at a rate of 0 degrees per minute. Proper cooling methods followed and still had one hour to cool to 41F. CDI- PIC moved Brussel sprouts to reach in freezer to promote faster cooling.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary containers of seasonings with no labels. Label all secondary containers.
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with not plain rings on during food preparation. CDI- PIC had employee remove rings.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed hood above high temp dish machine unable to be turned on. Hood is needed to prevent steam from building up in dish area and kitchen. Repair.
#49 · Non-food contact surfaces clean
Corrected during inspection
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue on the non food contact part of metal containers. CDI- PIC separated containers with sticker residue and put in dish pit to be rewashed.
Jun 26, 2024 A 95.5 · 5 violations
#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
Employee cracked a raw egg and proceeded to handle other equipment/utensils without discarding. CDI - Discarded gloves and washed hands.
#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
Wasabi and potatoes recorded above 41F. CDI - Discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
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
Crab cake mix did not have a date. CDI - dated.
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 .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
One employee prepping without a beard guard.
#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.
One cutting board severely scarred. CDI - Removed from use.
Feb 29, 2024 A 97 · 3 violations
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
Facility did not have up-to-date records from fish supplier for undercooked fish on menu. CDI- New records obtained during inspection.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Quat dispenser not sanitizing correctly. CDI - Air bubbles adjusted to sanitize. Call for further repair placed.
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.
Knife, coffee cups and pans soiled. CDI - Taken to dish machine. Points not escalated due to slight improvement. 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 .
#35 · Approved thawing methods used −0.5
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.
ROP Halibut thawing without removing from slit. Facility will cut slit in when thawing.
Sep 28, 2023 A 96.5 · 5 violations
#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.
Multiple plates soiled with food debris. CDI - Plates taken back to machine 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 .
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
One employee cutting lemons with No hair net.
#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.
Sanitizer bucket recorded at 0ppm Quat. CDI - Bucket exchanged.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of metal containers observed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Single service cutting boards scarred and in need of replacement.
Jun 6, 2023 A 91 · 11 violations
#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 employee handle raw calamari, doff gloves and don new gloves with no handwash. CDI: Employee corrected.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed server garnish plate with lemon and herbs with bare hands. Plate was served before EHS could intervene. CDI: Employee educated and staff handling garnishes washed hands and donned gloves going forward during inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink dispensing at 50ppm quat. CDI: Sanitizer was hand diluted to proper concentration.
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
#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 for donation cooked to below 145F. PIC stated that this is the process for the food donation program they are working with. Per donated food memo, “Food intended to be donated is considered regulated food while under the control of the permit holder and shall meet all requirements set forth in the Rules Governing the Food Protection and Sanitation of Food Establishments and the North Carolina Food Code Manual (Code).” CDI: Product was still cooling from the initial cooking process and therefore fully cooked to over 145F. EHS provided PIC with a copy of the donated food position statement via a link to the NCDHHS website in an email today.
#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 brussel sprouts with 30 min left to cool cooling in a deep, covered lexan. Product spread out onto sheet pans, cooled in the freezer and in 30 min was 41F.
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 .
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 romaine cooling in the walk in while tightly covered at a rate of .036F/min. CDI: Product was separated into 3 pans and cooled to 41F in the remaining 30 min. Observed stuffed shrimp cooling in 3 tightly covered pans. CDI: Shrimp was uncovered and cooled to 41F in reach in cooler with remaining 20 min. Observed house-cut raw steaks cooling in deep covered lexans after 4 hours. Product was 44F. CDI: Lids removed and product cooled to 41F by end of 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#22 · Proper cold holding temperatures
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed spinach in cooler drawer above 41F. Cooler was turned off. PIC verified cooler earlier today and it was holding properly. Items were loaded within the hour and were therefore rapidly cooled in the walk in. REPEAT VIOLATION This was the only item out of temperature for cold holding today. Future cold holding violations will result in point deduction.
#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 Observed several items on the menu that are not served raw or undercooked are asterisked (ex: Ponzu, EVOO, creme fraiche, etc). Ensure that the principal menu item (ex: Tableside Steak Tartare) is asterisked to indicate that the dish has raw/undercooked ingredients; or that the individual ingredients of the item (ex: Filet mignon, egg yolk) are asterisked to indicate that those are the raw/undercooked ingredients. VERIFICATION REQUIRED
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling while tightly covered and/or in deep pans including but not limited to house-cut steaks, shrimp cocktail, stuffed shrimp, romaine, tuna, and blanched Brussel sprouts. CDI: All items separated, uncovered, and rapidly cooled in the freezer or in the walk in cooler.
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
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sea bass in cooler drawer at 55F. Employee stated that she thawed the product using running water earlier this afternoon. CDI: Product pulled and rapidly cooled in the walk in. Ensure that items being thawed do not rise above 41F.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored in buckets throughout facility at 0ppm quat. See #16. CDI: Buckets refilled with properly concentrated sanitizer.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed shelving in walk in coolers are rusted throughout. REPEAT VIOLATION PIC stated that he has been looking for replacement shelving but has been unsuccessful. Points not escalated today as PIC is attempting to correct the issue. Points may be escalated next inspection if additional progress has not been made.
Mar 23, 2023 A 95.5 · details not yet loaded
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Dec 16, 2022 A 95.5 · details not yet loaded
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Sep 29, 2022 A 95.5 · details not yet loaded
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Mar 11, 2022 A 98 · details not yet loaded
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Dec 7, 2021 A 94.5 · details not yet loaded
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Aug 3, 2021 A 94.5 · details not yet loaded
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May 27, 2021 A 94.5 · details not yet loaded
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Oct 30, 2020 A 98 · details not yet loaded
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Aug 4, 2020 A 98 · details not yet loaded
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Jan 7, 2020 A 97 · details not yet loaded
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Oct 29, 2019 A 90 · details not yet loaded
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Apr 3, 2019 A 92 · details not yet loaded
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Mar 7, 2019 B 83.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 15, 2018 A 91 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 11, 2018 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “EDDIE V SEAFOOD #8521” or State ID 2060019170). Inspection type (routine vs. follow-up) is not published in the county's data.