A93.5

KING CRAB JUICY SEAFOOD

7401 E INDEPENDENCE BV, Charlotte, NC 28227

Restaurant · NC permit/State ID 2060019421

Latest gradeA (93.5)

Last inspectedOct 21, 2026

Inspections on record21

On record sinceMar 11, 2019

Score history

Mar 11, 2019Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 93.5 · 6 violations

Inspector comments: EHS made observations during todays reinspection, that there have been drastic improvements in Cold Holding. EHS further notes that there was no cold holding violation during todays reinspection. After discussing with EHS supervisor, EHS will follow up for a compliance visit rather than initiating a Risk Control Plan. PIC was able to describe and demonstrate new SOPs for cold holding, including self draining pans for items stored on Ice. EHS will determine whether or not RCP is needed on compliance visit.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee leave the facility to go out back, come back in, and wash hands. When food employee washed his hands he turned the faucet off with bare hands rather than a barrier. -CDI- PIC coached food employee and made him rewash hands properly turning off the faucet with a barrier (paper towel). Ensure proper hand washing procedures.

#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 corn in a wok on the cookline hot holding at 131F. PIC stated that the corn was just recently cooked and turned down for HH. -CDI- Corn reheated back up to above 165F and then maintained on HH. Ensure that all hot holding foods are maintained at 135F or above. 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) Observed cooked fries, sweet potato fries, cooked chicken wings, and RTE hushpuppies in the breading station prep unit with no date marking present. EHS explained that all RTE TCS foods must be properly date marked in the unit. -CDI- PIC and food employee established that foods were opened and added to the unit from the freezer yesterday, and this morning. PIC properly back dated the food items. Ensure proper 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 .

#38 · Insects & rodents not present; no unauthorized animals −2

Corrected during inspectionRepeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gaps in the rear back door when completely closed. EHS notes that the door is rusting and deteriorating, and due to this there are gaps in the door seal large enough for pest entry. EHS further notes that no pests were observed during today’s inspection, but this outer opening must be repaired to protect and prevent against pest entry.

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

Repeat violation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used as a liner in the facility. All non-food contact surfaces must be smooth and easily cleanable. Ensure that cardboard is removed.

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

Repeat violation

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Oct 12, 2026 B 87.5 · 13 violations

Inspector comments: EHS will make a return visit for VERIFYING PIC DUTIES. EHS is emailing Risk Control Plan Information to the facility. EHS will talk further about cold holding RISK CONTROL PLAN when verification visit is made.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Repeat violationFollow-up verification required

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- EHS observed a lack of managerial control in the kitchen through the observation of 4 Priority or priority foundation non-compliant items. EHS observed several repeat violations. EHS also observed foundational problems with cold holding and is initiating a RISK CONTROL PLAN FOR COLD HOLDING IN THE FACILITY. EHS further notes that there is a severe language barrier between PIC and staff, PIC is unable to communicate with staff on food safety management systems and SOPs. PIC was unable to answer several questions pertaining to protocols pertaining to kitchen operations. Such as date marking, cold holding, and a general local of active managerial control and demonstration of knowledge. EHS will return to the facility to ensure that staff and team properly trains food employees and that the knowledge gained during today’s inspections and discussion is used to improve overall food safety and handling practices for both the staff and PIC. EHS provided business card for PIC to reach out and ask questions. -10 DAY VERIFICATION VISIT-

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. -PF- Observed food employee speaking on the cell phone while cooking at the fryer. EHS instructed PIC to tell food employee to wash hands, after PIC spoke to the food employee, food employee began washing hands in the prep sink. -CDI- EHS instructed food employee to wash his hands in the hand sink. Food employee washed his hands in the hand sink.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed personal raw fish stored above liquid margarine in the WIC. Ensure that raw animal foods are stored separate and apart from RTE foods. -CDI- PIC rearranged storage order. Ensure proper storage order and designated areas for personal food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 raw shrimp and RTE crab legs in make line unit above 41F, Food items were over stacked. This is a repeat violation on several inspections. EHS is starting a risk control plan for cold holding in the facility. EHS discussed proper cold holding procedures and will follow up on risk control plan when he returns for PIC DUTIES Verification. -CDI- Cold holding food above 41F was voluntarily discarded. Proper Cold Holding Procedures must be established. -RISK CONTROL PLAN STARTED- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed an open container of milk in a lowboy unit with no date marking present. PIC did not know when the milk was opened. -CDI- Food employee stated that the milk was opened the day before. Milk was back 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 .

#37 · Food properly labeled: original container −2

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 several dry spices on the cook line with no labeling present. Ensure all working food containers are properly labeled.

#38 · Insects & rodents not present; no unauthorized animals −1

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed all seafood and other foods in the facilities make line and in the lowboy units stored directly on ice. This includes RTE crab legs, eggs, and several raw seafood products that are not received on ice, stored in direct contact with ice. -CDI- EHS and PIC discussed, PIC stated that ice would no longer be used in contact with food items.

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

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 scoop for rice with no handle and in direct contact with the food. Ensure that all scoops are stored with the handles not in direct contact with food. -CDI- Scoop removed from container. 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 rice scoops stored directly in water. Water that was being used to store the scoops was 78F. Ensure if water is used for storing in-use utensils it is maintained at 135F or higher.

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

#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 internal portions of lowboy units with soil and debris present, ensure that non-food contact surfaces are cleaned and maintained as clean.

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grouting several locations present throughout the kitchen specifically by the 3-comp and warewashing area. Ensure that floors are maintained as smooth and easily cleanable. 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 ceilings with buildup of soil on the ceiling tiles, Also observed floors throughout the kitchen specifically behind equipment and in ware washing area in need of cleaning. Ensure floors, walls, and ceilings are cleaned and maintained as clean.

#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 phones resting a top a container of spices on the shelving beneath the cookline. 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 food present all throughout the facility in several locations, including the WIC, lowboy unit, and WIF. No visible contamination but designated area must be established. EHS does not that the facility has a whole cooler for employee food, this cooler must be used.

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Jun 10, 2026 A 90 · 11 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Follow-up verification required

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- EHS observed a lack of managerial control in the kitchen through the observation of 6 Priority or priority foundation non-compliant items. EHS observed several repeat violations. EHS also observed foundational problems with cold holding and date marking during today’s inspection. EHS also notes that the PIC on shift was not a CFPM. EHS will return to the facility to ensure that staff and team properly trains food employees and that the knowledge gained during today’s inspections and discussion is used to improve overall food safety and handling practices. EHS provided business card for PIC to reach out and ask questions. -10 DAY VERIFICATION VISIT- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a certified food protection manager present at the facility at all times of the facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed a hand sink with no soap present at the hand sink. Ensure that soap is maintained at all hand sinks. -CDI- PIC replaced with soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the same sink that had no soap present. Ensure that paper towels is maintained at all hand sinks. -CDI- PIC replaced paper towels at the hand sink.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE crab legs in lowboy unit. -CDI- PIC rearranged to reflect proper storage order. Observed raw fish stored over RTE sausage both out of their original packaging in the WIF. -CDI- PIC rearranged to reflect proper storage order. No visible contamination observed during inspection. Ensure proper storage order is maintained in the facility. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 prep top with RTE crab legs and raw shrimp very over stacked in metal containers. Food that was over fill line was above 41F and food below fill line was 41F and below. PIC stated that the foods entered the unit approximately 2 hours prior. -CDI- Food that was above temperature was moved into the WIC to properly cool down. Food cooled by the end of the inspection. Ensure that all CH TCS foods are maintained at 41F and below. Further non-compliance in cold holding may lead to a risk control plan. 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 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). Observed several foods present in the facility such as RTE sausage, clams, mussels, craw fish, king crab legs, and crab legs with no date marking in prep units and in stand up RICs, however all food in the WIC was properly date marked. EHS discussed date marking methods with the facility and spoke with PIC about establishing proper date marking procedures. -CDI- all items undated were discussed with staff and PIC and everything was able to be back dated. If date marking is lacking on RTE foods on the next inspection, foods may be directed to be 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 the 3 containers of dry spices on the floor with no labelling present, observed several dry spices on the grill top that was no being used in containers with no labelling present. Ensure that all working food containers are properly labeled.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies present in the kitchen throughout the inspection. Flies did not have any direct contact with food or food contact surfaces during the inspection. Ensure that facility is kept free from pests. Increase pest control services frequency.

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 large containers of dry spices stored directly on the floor in the kitchen area. Ensure that all food is stored at least 6 inches off of the floor.

#40 · Personal cleanliness

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several foods present employees actively working with food on cook line or on prep with no hair restraints upon EHS arrival. -CDI- After EHS started inspection, several food employees put on hair restraints. Ensure that head coverings are used by employees working with food.

#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 several containers on the clean dish rack wet stacked together. Ensure that containers are air dried prior to stacking.

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Feb 17, 2026 A 94 · 6 violations

#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- Observed in use sanitizer bucket filled with sanitizer. QUAT sanitizer was reading at 0PPM. PIC stated that it was fill from dispenser directly at the sink. The nozzle for both the wash detergent and the QUAT sanitizer was turned on at the same time. EHS and PIC adjusted the dispenser nozzles turning the wash nozzle off and just the sanitizer nozzle on. The QUAT was dispensing at the proper concentration of approximately 200PPM. -CDI- PIC dumped bucket and refilled at the proper concentration. Ensure proper sanitizer concentrations are maintained. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue present on the internal portion of the ice machine, ensure that ice machine is cleaned more frequently and thoroughly. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several food items in prep top and lowboy above 41F. EHS stated that foods were thawed 1-2 hours prior depending on the food item and placed directly into prep top and lowboy. Foods were ranging from 44F-50F. PIC and EHS spoke on best practices stating that after thawing to ensure food is 41F or below before being placed into prep tops and lowboy. -CDI- Facility moved out of temperature food items into the WIC to cool. All food items reached 41F or below by the end of the inspection. Ensure all TCS foods are maintained at 41F or below. 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 .

#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 squirt bottles and spices along the cook line and expo with labelling present. Ensure that all working food containers are labelled to identify there contents.

#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 bucket of spices stored directly on the floor. Ensure that food in containers is stored so that it is off of the floor in a clean dry location. -CDI- PIC lifted the spice bucket so that it was no longer on the floor.

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

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 utensils handles present in the spice containers adjacent to the cook line. Ensure that all in use utensils have their handles stored so that they are not in direct contact with the food.

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

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Jul 23, 2025 A 97 · 5 violations

Inspector comments: PIC stated that the oysters they get are precooked. They no longer offer raw oysters. Consumer advisory not needed.

#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 black buildup on the inside of the ice machine.

#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 lobster tails in the lowboy cooler above 41F. Also observed Lobster and crab legs thawing in the prep top above 41F. PIC stated that they were in the units for 1 hour. CDI PIC put lobster and crab legs in the WIC and cooled down to 40F. Pans were overfilled. 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 .

#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 a spray bottle of unknown solution with no label. CDI PIC voluntarily discarded.

#43 · In-use utensils: properly stored −1

Corrected during inspectionRepeat violation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.Observed scooper handle buried in the flour. Also observed a to go container being used to scoop rice. CDI PIC took scooper to dish room and discarded the to go container. REPEAT

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-303.11 Provide required lighting intensity. Observed the single lightbulb in the hood system above the fryers out. REPEAT

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Jun 2, 2025 A 91 · 13 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw shrimp stored above a container of cooked crab legs, inside lowboy 1. CDI: Storage order was corrected to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal pans stacked and stored on the clean dish rack with visible food debris on food contact surfaces. CDI: Pans were removed from the clean dish rack to be re-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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer used to sanitize multi-use equipment and utensils at the 3-compartment sink reading 0ppm. PIC contacted Auto-Chlor representative immediately and stated they will visit sometime later today. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. *Note: Chlorine dish machine was reading proper concentrations. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cooked lo-mein noodles temping above 41F inside lowboy cooler 1 (see temp chart). PIC stated they had not yet used this TCS food product today. CDI: PIC voluntarily discarded lo-mein noodles. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of cooked lo-mein noodles stored inside lowboy cooler 1, without a date label. PIC stated it was cooked yesterday. CDI: PIC voluntarily discarded the food product. Observed containers of pre-cooked mussels, pre-cooked crawfish, and clams all stored inside the reach-in cooler without date labels. CDI: EHS reviewed date-marking rules for frozen TCS food items that are thawed before serving, and PIC had food employees created date labels for all food items, as PIC stated they were all thawed out yesterday. Observed a container of cooked lo-mein noodles and a container of fried chicken wings both stored inside the WIC without date labels. PIC stated these were cooked yesterday. CDI: Food employee created date labels for both food items. Observed opened packages of commercially made hushpuppies, fries, and onion rings without date labels, thawing in deli fliptop 2. EHS explained opened packages of commercially made food products also require date labels of the date the packages were opened. CDI: Date labels were created for all opened packages. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 three unlabeled bottles of sauces at the expo table. Keep all working containers of food clearly labeled.

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

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 a case of corn stored directly on the floor inside the WIF. CDI: PIC removed the case off of the floor to prevent contamination.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in bucket of QUAT sanitizer stored at the make line, reading 0ppm. *Note: This is the same sanitizer they use at the 3-compartment sink. PIC contacted Autho-Chlor rep.

#43 · In-use utensils: properly stored −1

Repeat violation

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 a deli container used to scoop rice, stored commingled in the non-TCS food product inside a large bin. Observed a deli container used to scoop soy sauce, stored commingled inside the 5-gallon bucket stored in the WIC. Observed the handles of the scoops used to scoop out different seasonings, spices, and sugar, in large bus tubs/cambros in the dry storage rack with their handles commingled in the food products. Keep all handles stored above the food products and remove deli containers after using to scoop. REPEAT VIOLATION. 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 a container storing a rice paddle right next to the rice cookers, temping below 135F (see temp chart). CDI: PIC dumped out the container of water.

#45 · Single-use & single-service articles: properly stored & used

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 to-go containers stored out of it's protective package and stored upright at the fry station. Keep single-serve articles inverted if out of it's protective packaging to prevent contamination.

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a rubber spatula with a damaged food-contact surface on the paddle, no longer making it smooth and easily cleanable, stored on the clean dish rack. CDI: Rubber spatula was voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed the paper towel dispenser located next to the handsink at the dish room not in working condition. Observed a damaged black protective cover around the piping inside WIF 2. Observed a damaged make table lid at the fryer station. Observed the top interior stainless steel surface inside lowboy 2 damaged and falling off. Observed the top shelf inside the WIC in disrepair. Repair all to maintain equipment in good working condition.

#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 soiled gaskets in the reach-in cooler. Observed black buildup around the doors of the non-food contact surfaces of the lowboy coolers. Observed heavy ice buildup on the left side of the wall inside WIF 1. Observed heavy ice buildup on the floors inside WIF 2. Increase cleaning frequency. REPEAT VIOLATION.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 the light shield on a ceiling light fixture falling off of the ceiling, above the expo table inside the kitchen. Repair to prevent injury. REPEAT VIOLATION.

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

6-303.11 Provide required lighting intensity. Observed three out of the four total lightbulbs in the hood system at the make line out. Observed the single lightbulb in the hood system above the fryers out. PIC stated there is currently a work order in to have all lights replaced.

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Dec 11, 2024 A 92.5 · 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 don gloves without proper handwashing.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed open package of raw chicken stored over raw beef in walk in CDI - Storage order was corrected to prevent cross-contamination. Improvement since last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

#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 Cut sausage, from yesterday, RTE crab legs from 2 days prior lacked date marks. Date marks added. 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 .

#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 wings in reach in cooler while tightly wrapped in plastic wrap. Wings were prepared 30 minutes prior. CDI-Plastic wrap was removed from wings and moved to in walk in to allow for rapid cooling. 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 .

#43 · In-use utensils: properly stored −1

Corrected during inspectionRepeat violation

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups stacked wet at beverage area.

#49 · Non-food contact surfaces clean

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 some shelving and equipment in need of cleaning. No points deducted.

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

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. Repair leaks in ceiling and areas of walls in bad repair.

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Aug 5, 2024 A 93 · 12 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee using cell phone and then transition to don new gloves without washing hands. CDI - PIC informed food employee to wash hands and don new gloves. -2-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed dry goods bulk containers obstructing path to hand washing sink. CDI - Items removed and hand washing sink made assessible. -0-

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

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 shell stock tags not in chronological order. CDI - PIC rearranged shell stock tags. -0-

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken stored over pre-cooked sausage, margarine and soy sauce in the walk-in cooler and raw oysters stored above pre-cooked sausage in upright reach-in unit. CDI - Storage order was corrected to prevent cross-contamination. 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 chicken wings stored over oysters in reach-in unit. CDI - Storage order was corrected to prevent cross-contamination -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed rice warmer (not used today) containing dried food debris and knives stored clean with dirt and debris. CDI - Items relocated to dish pit for cleaning. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm debris on inner walls of ice machine. Increase cleaning frequency. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. - P. Observed ice scoop and it’s storage holder being washed and rinsed without properly sanitizing. CDI - Foodservice equipment properly washed, rinsed and sanitized at 3-compartment sink. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 inspectionRepeat violation

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cooked pasta cold holding at 47 degrees F in reach-in unit. Product not used today. CDI - PIC voluntarily discarded pasta. No points deducted due to improvement from previous inspection. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

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 single service plastic container and scoops with handles in contact with dry seasoning. CDI - Utensils removed by PIC. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored inside of storage holder containing visible debris (biofilm). CDI - Utensil and storage holder removed to dish pit. -0.5-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted knive stored at magnetic wall mount. CDI - PIC voluntarily discarfed utensil. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler and reach in cooler and three reach-in unit doors with damaged gaskets. PIC presented work order for replacement of gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards. CDI - Cutting boards voluntarily discarded and replaced with new equipment . -1-

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed quat chemical sanitizer being used at three compartment sink. Facility lacks quat sanitizer test strips. VR required. -0.5-

#49 · Non-food contact surfaces clean

Repeat violation

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 cleaning needed on non-food contact surfaces of ice machine. No points deducted due to different area observed. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid to dumpster in disrepair. Contact waste management to repair or replace. -0-

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

6-303.11 Provide required lighting intensity. Observed 2 of 4 functional lights at hood system and areas above dry storage with inadequate lighting. 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 personal foods stored with and above resale foods inside walk-in cooler and reach-in units. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning needed at vent cover above dish machine. CDI - Area thoroughly cleaned during inspection. -0-

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Jan 29, 2024 A 93.5 · 10 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored clean with dirt and debris on blades of knives. CDI-Items relocated to dish 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 .

#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 3 large containers of tartar sauce, ranch and cocktail sauce cold holding in a very shallow water bath with ice cold holding at 63F and 45F (refer to temperature chart). PIC placed items out 3.3 hour prior. CDI-Items were placed into freezer for rapid cooling and reached 41F or below within 30 minutes. -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 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 2 Batches of crab legs, a large container of boiled eggs, a container of cooked lobster tails and 2 trays of cut sausage cooling in the flip top unit while in deep containers and plastic wrap over items. PIC stated items were cooked or prepared at 12pm CDI-PIC relocated items to freezer for rapid cooling and removed plastic wrap and placed items in shallower containers. Items cooled to 41F within 30 minutes. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp stored in direct contact with undrained ice in low boy. PIC stated raw shrimp comes frozen. CDI-PIC removed ice from container of shrimp 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of frozen crab legs stored directly on the freezer floor.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 4 wet wiping cloths stored on counter tops and grill area.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being stacked wet at clean dish area.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler and reach in cooler.

#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 cleaning needed in all cold holding units with food debris and dirt including in gaskets.

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

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor cleaning needed throughout facility specifically behind and under equipment. 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 floor tile in walk in cooler nearest door leading to walk in freezer as well as cracked wall tile at hand sink area. Repair or replace.

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

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 ventilation hood vents in need of cleaning. -REPEAT VIOLATION- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

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Oct 2, 2023 A 91 · details not yet loaded

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Jan 6, 2023 A 91 · details not yet loaded

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Sep 27, 2022 A 93 · details not yet loaded

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Jun 30, 2022 A 90 · details not yet loaded

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Feb 23, 2022 A 94.5 · details not yet loaded

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Oct 20, 2021 A 93 · details not yet loaded

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Apr 27, 2021 A 92.5 · details not yet loaded

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Jan 15, 2021 A 94.5 · details not yet loaded

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Oct 19, 2020 A 95 · details not yet loaded

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Feb 24, 2020 A 93 · details not yet loaded

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Aug 30, 2019 A 94.5 · details not yet loaded

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Mar 11, 2019 A 92.5 · details not yet loaded

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “KING CRAB JUICY SEAFOOD” or State ID 2060019421). Inspection type (routine vs. follow-up) is not published in the county's data.