A95
YAFO EAST
1231 EAST BV, SUITE A, Charlotte, NC 28203
Restaurant · NC permit/State ID 2060019392
Latest gradeA (95)
Last inspectedOct 19, 2026
Inspections on record22
On record sinceJan 14, 2019
Score history
Jan 14, 2019Higher is betterOct 19, 2026
Inspections & violations
Oct 19, 2026 A 95 · 11 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at men’s or women’s bathroom. -CDI- PIC replenished paper towel supply.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed cart rolled in front of handsink. -CDI- PIC relocated items. -0-
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw ground beef stored over raw steak in WIC. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 food debris on dishes stored as clean. Observed some sticker residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-
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 .
#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 Mac and cheese reheated to 146F. -CDI- PIC reheated to 178F. -0-
#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.- Observed 2 large containers of tabbouleh mix (contains cooked bulgar and diced tomatoes) and diced cucumber/tomato salad mix prepared more than 4 hours ago above 41F. Observed 3-4 containers of hummus prepared more than 4 hours ago above 41F. Observed raw beef skewers prepared more than 4 hours ago above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5-
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 −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in cold drawer above 41F. Observed ambient air of unit at 50F. Observed housemade sauces containing TCS ingredients sitting out at ambient air near prep unit above 41F. Observed falafel sitting at ambient air above fryer at 79F. -CDI- PIC voluntarily discarded items. Facility to not use cold drawer until repairs can be made. **3-DAY VERIFICATION REQUIRED BY 10/22/26** **FACILITY TO NOT USE COLD DRAWERS UNTIL REPAIRS CAN BE MADE** **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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed entire make line being held on TPHC with only 3-4 items on written procedures. PIC stated that facility recently started placing entire make line on TPHC. -CDI- EHS provided written procedures and assisted PIC with filling them out. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#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 multiple items prepared from ambient temperatures that did not meet cooling parameters. Observed raw steak kebabs in densely packed container with a lid cooling in WIC. Observed diced cucumber and tomato salad mix and tabbouleh mix cooling in WIC in large container densely packed with lids, some stacked on top of other containers that were also cooling. Observed hummus cooling in densely packed containers with protective covering. -CDI- EHS educated PIC on proper cooling methods and all items were voluntarily discarded as cooling parameter had been missed. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 one food employee engaging in food prep with wrist watch. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water with dishes stored as clean. **REPEAT** -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 some slicer blades stored as clean in a container with heavy debris/residue buildup at bottm. Observed large plastic bins stored as clean beneath prep table with visible spillage of lettuce/kale, etc.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed splash guards at one handsink at BOH that were loose and needed to be resealed. -0-
Jun 23, 2026 A 98 · 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 a pan of chicken shawarma hot holding inside the hotbox below 135F. PIC stated they had recently cut the chicken shawarma and placed into the hotbox.
CDI: PIC had food employee reheat the pan of chicken shawarma on the stovetop and EHS observed shawarma was reheated above 165F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pan of hard-boiled eggs, pan of tzatziki, pan of hummus, and pan of cucumber and tomato salad all cold holding above 41F in the CH well at the serving line. PIC stated these pans were placed into the cold holding unit over an hour prior. All other TCS food items in this unit were at proper temps.
CDI: PIC moved all above mentioned TCS food items into the blast chiller and WIF to rapidly cool down.
Observed pans of yogurt and pans of cheese sauce cold holding above 41F inside make table 2. PICs stated that the food employee working this station had left the lid open to fulfill orders for large catering order upon EHS's arrival.
CDI: PICs moved above mentioned TCS food items into the blast chiller and WIF to rapidly cool down.
REPEAT VIOLATION.
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 .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed facility's online menu missing consumer advisory for two menu items that are served raw/undercooked: salmon and steak kabobs. Facility's physical menu is correct for consumer advisory.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two unlabeled spray bottles stored on chemical storage rack and near 3-comp dish area. PIC stated one of the spray bottles is floor cleaner and the other spray bottle is degreaser.
CDI: Both bottles were labeled for easy identification to prevent contamination.
#44 · Utensils, equipment & linens: properly stored, dried & handled
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 multiple stacks of metal pans wet-stacked and stored on the clean dish rack.
Ensure pans are completely air-dried prior to stacking together.
Jan 9, 2026 A 99.5 · 2 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a few TCS food items cold holding above 41F stored inside make table 2 (pan of cheese sauce, pan of parmesan cheese, pan of white American cheese). Items were stored on the top portion of the cold holding unit, and lid was recently left open during lunch rush. All other TCS food items were at proper temperatures.
CDI: Items were moved into the blast chiller to quickly bring down to 41F again.
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 .
#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 buildup on shelves in food storage rack.
Increase cleaning frequency.
Sep 18, 2025 A 99 · 4 violations
Inspector comments: EHS provided PIC with updated and revised 3-page Employee Health Policy which includes restriction and exclusion.
Facility is interested in creating HACCP plan for par-grilling chicken (boneless and skinless thighs) for chicken shawarma, for large catering orders that are fulfilled once/twice a month. EHS will report back via email after finding out more info from Specialized Processes committee at MCPH.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a small gap in the back receiving door, shining light from the exterior sunlight.
Repair gap to prevent entrance of pests.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed stacks of single-serve containers and lids stored right-side up, out of it's original protective packaging, stored throughout the make line.
CDI: PIC inverted all single-use articles to prevent contamination.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed facility's ice machine out of order. Head Chef stated that they are in debate about whether or not they will get the ice machine replaced, or remove it from the facility, as the ice machine is not needed for operations and the drink fountain provides customers with ice for their drinks.
EHS advised if not using, to remove it from the facility.
Observed 3-compartment sink needing to be re-caulked.
Re-caulk 3-compartment sink.
#50 · Hot & cold water available; adequate pressure −0.5
Corrected during inspection
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed hot water temp at the 3-compartment sink unable to reach minimum of 110F. EHS observed sufficient hot water at all other water fixtures, and dish detergent used at the 3-compartment sink did not state minimum water temp for detergent to be deemed effective on the manufacturer's label.
CDI: Food employee was able to adjust water temp at the 3-compartment sink before end of inspection and EHS observed water temp was temping 112F.
May 27, 2025 A 97.5 · 3 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. Observed several containers with residue and debris stacked clean. CDI Items returned to dish area.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plates. Allow all pans to air dry prior to stacking. REPEAT
#56 · Meets ventilation & lighting requirements; designated areas used
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored amongst items for customer. Repeat, no increase, other issue from last inspection, personal belongings, was taken care of.
Feb 5, 2025 A 97.5 · 5 violations
#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 diced tomatoes above 41F at the front service line. PIC stated that they were just restocked. CDI - Tomatoes removed and placed on shallow pan to properly cool to 41F in the WIF and then place back into the service line. All other cold TCS foods in the service line were below 41F. No increase in demerits.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three pans just prepped chicken schnitzel in the walk in cooler, two covered and stacked. CDI - PIC uncovered and unstacked the chicken 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 .
#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 wet stacking of stainless steel food containers. Allow all pans to air dry prior to stacking. REPEAT
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue and food debris along gaskets on RIC and cooler drawers. Clean with more frequency. REPEAT
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings (sweatshirts, etc.) stored with facility supplies in the back storage area.
Sep 18, 2024 A 97 · 6 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa and cream holding above 41F. Repeat NO increase in points. Quinoa could have been from transfer from WIC to cold drawer. PIC observed blinking light on cold drawer and removed all TCS items. Other items in cold drawer were holding 41F and below. Observed cream as only TCS item in prep top holding above 41F. PIC stated item had been in unit from yesterday and had not had temperature taken this shift so no known last time of 41F and below. Cream was voluntarily discarded. Items in cold drawers were removed and drawers will not be used until repairman looks at equipment.
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
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label. CDI EHS wrote common name on bottle.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. Allow all pans to air dry prior to stacking.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and peeling sealant around hand sink next to Mac and cheese prep unit, and along three comp sink. Repair and replace sealant.
#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 residue and build up in cold drawers and RIC, especially along and in gaskets. Clean with more frequency.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink next to Mac and cheese prep unit.
May 6, 2024 A 98.5 · 2 violations
#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 items in prep unit for Mac and cheese holding above 41F. Ambient holding above 41F. All TCS items voluntarily discarded. Emergency TPHC written up, new items placed in unit. VR required.
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
3-501.18 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 tomatoes that were cut yesterday, in a tomato cucumber mix with todays date. Ensure date on TCS items reflects the date of the oldest TCS item in item. CDI New dates were placed on item.
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 .
Nov 13, 2023 A 96.5 · 4 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, don new gloves for food prep, without washing hands. CDI-EHS explained when to wash requirements and employee properly washed hands and then donned new gloves.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TCS foods in rear prep unit being held on TPHC per kitchen manager as the unit was being repaired at start of inspection without time stamps to indicate when TCS foods were removed from temperature control. Kitchen manager stated foods were removed from temperature control at 10:15am. CDI-PIC discarded TCS foods from prep unit and placed replacement foods on TPHC with accurate time stamps.
#37 · Food properly labeled: original container −1
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeezed bottle and stainless steel shaker to the right of online order prep unit.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. Allow all pans to air dry prior to stacking.
Aug 14, 2023 A 96.5 · 9 violations
#10 · Handwashing sinks supplied & accessible
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in men’s restroom. PIC stated they had ordered one.
#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. 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 . Observed cheese sauce that began cooling at 12:04pm at 75F at 4:01pm. Cheese sauce missed first cooling window. Observed hard boiled eggs that were opened from package and transferred to a separate container at 9:32am at 50F at 3:38pm. CDI-PIC voluntarily discarded cheese sauce that did not cool from 135F to 70F within 2 hours. PIC voluntarily discarded hard boiled eggs that did not cool to 41F or below within 4 hours.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken in hot box at 132F. Chicken was cooked and chopped within the last hour. CDI-PIC reheated chicken to above 165F before placing in hot holding.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cut romaine, kale color crunch, and spinach and kale mixes, and all portioned sauces held on TPHC past the marked 4 hour window. CDI-PIC voluntarily discarded foods held on TPHC for more than 4 hours.
#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 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 . Observed cheese sauce that mixed cooling window. Active stirring was not completed for this portion. All other portions of cheese sauce met minimum cooling rate. Observed tomatoes that were cut earlier in the day and then immediately placed in serving line. CDI-PIC voluntarily discarded TCS cheese sauce that did not quickly cool. PIC put tomatoes on emergency TPHC.
#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 squeeze bottles and shakers at two stations. Label all oils and spices once outside original container.
#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 falafel shapers stored in water of 83F. CDI-Utensils were removed from water.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop making direct contact with seasonings. CDI-Employee removed handle from food.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food pans. CDI-EHS demonstrated alternative stacking methods to facilitate air drying.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and sliding doors open on both dumpsters. Ensure dumpsters remain tightly sealed to prevent the harborage of pests.
Jun 20, 2023 A 98.5 · 4 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. 10 pans found stored as clean, but had small food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved back to dish machine to be washed again.
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Falafel at grill station measured 45F. TCS foods in cold holding shall measure 41F or less. Add item to TPHC form and use time instead of temperature, or keep the falafel mix in mechanical refrigeration at 41F or less. CDI - Falafel today was placed on temporary TPHC and PIC agreed to add it to TPHC list and will use time as a public health control for it in future. 0 pts.
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 .
#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. 2 food employees on serving line had watches/bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists. 0 pts.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans stored as clean, but were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.
Mar 14, 2023 A 99.5 · 3 violations
#20 · Proper cooling time & temperatures
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.
For more information, please visit: http://meck.co/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 . Whipped garlic (made with olive oil) measured 48F at 2PM and began cooling at 8AM. CDI - PIC discarded product. Garlic and oil mixtures are TCS foods. Ensure they are cooled properly. 0 pts.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Lettuce under TPHC was not yet discarded at 2:50PM, but the discard time was 2:44PM. CDI - PIC discarded lettuce. 0 pts.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Whipped garlic was cooled in deep container with lid on container. TCS foods shall be cooled in shallow pans. TCS foods shall also be left loosely covered or uncovered to facilitate cooling. CDI - PIC educated on cooling and whipped garlic discarded by PIC. REPEAT
Aug 18, 2022 A 96 · details not yet loaded
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May 31, 2022 A 94.5 · details not yet loaded
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Jan 20, 2022 A 95.5 · details not yet loaded
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Aug 27, 2021 A 96 · details not yet loaded
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Jun 11, 2021 A 97 · details not yet loaded
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Dec 22, 2020 A 97.5 · details not yet loaded
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Jul 8, 2020 A 95.5 · 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 12, 2019 A 97 · details not yet loaded
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Jul 9, 2019 A 97.5 · details not yet loaded
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Jan 14, 2019 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “YAFO EAST” or State ID 2060019392). Inspection type (routine vs. follow-up) is not published in the county's data.