A90

COTTAGE

6701 N TRYON ST, SUITE D, Charlotte, NC 28213

Restaurant · NC permit/State ID 2060019464

Latest gradeA (90)

Last inspectedOct 22, 2026

Inspections on record29

On record sinceMar 11, 2019

Score history

Mar 11, 2019Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 90 · 11 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

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. Employee observed eating food on line on table with soup wells. Employees must eat in a separate area. CDI - Employee educated and they sanitized prep top.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - Employee placed paper towels at hand washing sink. 0 pts.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade, food processor blade, and several pans and containers found on clean utensil shelf with visible food debris on them. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - PIC moved items to 3-compartment sink to be washed again. 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 .

#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 Chicken wings held on TPHC had 11:30-3:30PM discard time. Employee observed changing the time to 2:30-6:30PM. Ensure TCS foods held using TPHC are labeled with accurate start time, and used or discarded within 4 hours. Employee stated that he had cooked more chicken wings at 2:30PM, but forgot to change time. CDI - Employee educated on TPHC.

#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 Cooked chicken measured 78F in sandwich cooler bottom. Employee stated he cooked it 1 hour ago and placed it in sandwich cooler. Use walk-in cooler or freezer to cool TCS foods after cooking. Do not use coolres on line. CDI - PIC moved chicken to walk-in cooler to continue 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 .

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

Repeat violation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several dead roaches observed in establishment. Continue using pest control company to treat for pests. Establishment needs to clean to prevent attracting pests. Kept at half credit due to there being no live roaches observed during inspection. REPEAT

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

Repeat 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. Rice scoop handle observed touching rice in rice warmer. Handles of in-use utensils must not contact the food. REPEAT

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

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sushi cooler is severely worn and not easily cleanable. Resurface or replace cutting board. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker at sushi station is household equipment. Dot not use household or domestic equipment in establishment. REPEAT

#49 · Non-food contact surfaces clean −1

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. Heavy buildup on outsides of dry storage containers, exteriors of cooking equipment, shelves throughout, inside refrigeration, etc. Establishment needs to clean more thoroughly and more frequently. REPEAT

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

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. Cleaning needed on walls and floors throughout establishment. Heavy buildup present on floors underneath equipment. Clean physical facilities more frequently. REPEAT // 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. Grout between floor tiles is extremely worn in several areas in kitchen. Repair. REPEAT

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

Repeat violation

6-303.11 Provide required lighting intensity. Lighting in walk-in cooler is 1 foot candle. Replace light fixtures so it is at least 10 foot candles. REPEAT

View this inspection on the county portal ›

Apr 21, 2026 A 91.5 · 10 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee was using phone and then went to preparing food without washing hands first. CDI - Employee educated on hand washing and he washed hands. 0 pts.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Drill with mixing paddle and food processor blade were stored as clean but had visible meat/food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be washed. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed on floor and several dead ones observed on floor. Maintain premises free of pests.

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

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on prep table. Wiping cloth bucket also measured 0 ppm chlorine. Maintain wet wiping cloths in properly concentrated sanitizer when in between uses. REPEAT

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice scoop handle laying in rice. Handle of in use utensils shall not contact the food. 0 pts.

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

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler is severely worn and needs to be replaced. // 4-501.11 Maintain equipment in good repair. Walk-in freezer door needs to be repaired. Ice is forming where door seals. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker used for sushi rice is household equipment. Replace with commercial equipment. REPEAT

#49 · Non-food contact surfaces clean −1

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. Grease buildup on cooking equipment, buildup on shelves in walk-in cooler, and food debris in bottoms of coolers on line. REPEAT

#50 · Hot & cold water available; adequate pressure −0.5

Follow-up verification required

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 107F at 3-compartment sink. VR - Verification required within 10 days that hot water is repaired and at least 120F.

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles damaged and grout between tiles low throughout kitchen. REPEAT // 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. Clean grease buildup on walls and ceiling tiles. Clean floors throughout, especially under equipment and in walk-in cooler. REPEAT

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

Repeat violation

6-303.11 Provide required lighting intensity. Lighting is 1 fc in walk-in cooler. Repair so lighting is at least 10 foot candles. REPEAT

View this inspection on the county portal ›

Jan 7, 2026 A 92 · 9 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 Containers of raw salmon stored on shelf above noodles and tofu in sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw salmon moved to bottom of cooler. 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 inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade, food processor blade, some containers, knives and cutting boards stored as clean but had food debris on them. Utensils and food-contact equipment shall be cleaned to sight and touch. CDI - Utensils and equipment moved to 3-compartment sink 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 .

#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. Ingredients in front of wok are not labeled. Label all ingredients that are not readily identifiable. REPEAT

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on surfaces in kitchen during inspection. Store wet wiping cloths in properly concentrated sanitizer when in between uses. 0 pts.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Walk-in freezer door freezes shut because heat strip on door doesn’t work. Repair. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker is household equipment. Replace with commercial equipment. REPEAT. Reduced to half credit because cutting boards were replaced.

#49 · Non-food contact surfaces clean −1

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. More frequently cleaning needed throughout kitchen, especially shelves, interiors of refrigeration, and low shelves. Clean more frequently. REPEAT

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Mop sink drain is not draining. VR - Verification required within 10 days that sink drains.

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage and worn grout between tiles in back of kitchen. Repair physical facilities. REPEAT // 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. Floor and wall cleaning needed throughout kitchen, especially underneath and behind equipment.

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

Repeat violation

6-303.11 Provide required lighting intensity. Lighting is low in walk-in cooler. Replace light. REPEAT

View this inspection on the county portal ›

Jul 31, 2025 A 94 · 9 violations

#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. Bus tub of lo mein noodles measured 46F. PIC stated they began cooling last night. Use shallow pans and thinner portions to cool TCS foods. CDI - PIC educated on cooling and the noodles were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 Lo mein noodles were cooled overnight in bus tub and did not reach 41F within 6 hours. TCS foods must be cooled in thin portions or in shallow pans to facilitate rapid cooling. CDI - PIC educated on cooling methods and the noodles were discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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. Containers o dry ingredients and bottles of oil were not labeled. Label all working containers and bottles of food that is not readily identifiable. REPEAT

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

Repeat violation

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

Repeat violation

4-501.11 Maintain equipment in good repair. Door to walk-in freezer is stuck from ice buildup. Repair door so it doesn’t freeze shut. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker for sushi is household equipment. Replace with commercial equipment. // 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Cutting boards have deep cuts marks and need to be resurfaced or replaced. REPEAT

#49 · Non-food contact surfaces clean −1

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. Heavy buildup on cooking and holding equipment. Heavy buildup on shelves. Detail cleaning on no food contact surfaces throughout. REPEAT

#51 · Plumbing installed; proper backflow devices

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Leaks at 3-compartment sink faucet. Repair. 0 points taken because establishment fixed the leak under the prep sink. REPEAT

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles and worn grout between floor tiles in kitchen. Repair and regrout where needed. // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove all broken equipment that isn’t necessary to establishment such as grocery store cooler in front and lots of random supplies in old steam table that establishment doesn’t use anymore. REPEAT

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

Repeat violation

6-303.11 Provide required lighting intensity. Lighting is very low in walk-in cooler. Provide at least 10 foot candles of light in walk-in cooler. // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored above food for restaurant in walk-in cooler. Store personal food separately from food for establishment. Store personal food on bottom shelf. REPEAT

View this inspection on the county portal ›

Jul 2, 2025 B 81.5 · 17 violations

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

Corrected during inspection

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No active managerial control in establishment. No system of date marking, employees were making wontons on prep table that had a bag of raw meat thawing on it (PIC stated it was personal use raw meat), very few dishes that were stored as clean were actually clean (food debris on them), PIC had turned off power to walk-in cooler and left all the TCS foods in the cooler so they were all too warm, grilled chicken was sitting out at 81F, no labels for TCS foods held using TPHC, half eaten food observed on prep sink, no soap/paper towels at multiple hand sinks. PIC must ensure rules regarding food safety are met. CDI - PIC educated on PIC duties. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#6 · Proper eating, tasting, drinking or tobacco use −0.5

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. Tray of employee food observed on prep sink. Do not eat food where food is prepared for customers.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Container in basin of hand washing sink. CDI - Container removed. //6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sinks in bathrooms and no paper towels at hand washing sink in kitchen. CDI - PIC put paper towels at sinks. // 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink in bathroom. CDI - PIC placed soap in bathroom. REPEAT

#15 · Food separated & protected −3

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 Wontons were being prepared on prep table while raw meat was thawing on prep table (PIC stated it was personal food). Also, raw salmon stored on shelf above noodles in sandwich cooler bottom. Separate raw animal foods from ready-to-eat foods. CDI - Raw salmon moved to bottom of cooler and PIC moved raw meat to separate location and sanitized prep table. // 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Uncovered foods in refrigeration units throughout and ingredients on chef cart. Cover all food to prevent potential contamination. REPEAT

#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. Nearly all utensils, pans, and knives stored as clean had visible food debris on them. Prep sink also had dried vegetable matter on it and it looks like it hasn’t been cleaned in days. Utensils and food-contact equipment must be cleaned to sight and touch after use. VR - Verification to be within 10 days to check that utensils have been cleaned. 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 .

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled chicken measured 81F and was stored out of temperature control. TCS foods in hot holding must be at least 135F. CDI - Grilled chicken 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 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in the walk-in cooler measured 49-52F. Lo mein, imitation crab, raw beef, and raw chicken in sandwich cooler measured 45-52F. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods in walk-in cooler were discarded during inspection. PIC turned back on power to walk-in cooler and it got to 42F by end of inspection. VR - Verification required by tomorrow that walk-in cooler is holding below 41F. 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

Repeat violation

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 No TCS ready-to-eat foods were labeled with prep date. No system of date marking in facility. VR - Verification required by tomorrow that date marking system is put in place. Undated TCS RTE foods will be discarded. 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 .

#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 No time labels on on sushi rice or chicken wings held using TPHC. CDI - Food discarded.

#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. Sauces and ingredients were unlabeled. Label all food that is not readily identifiable. 0 pts.

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies in establishment. Keep premises free of pests. REPEAT

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Large metal bowls are being stored on floor under 3-compartment sink. Fryer baskets and pans observed in restroom. Store utensils 6 inches off the floor and do not store utensils under plumbing lines. Do not store utensils in restrooms. // Also, fly swatter observed on cutting board at beginning of inspection. Fly swatter was then observed on the prep table at the end of the inspection. Do not contaminate utensils or food-contact surfaces with fly swatter.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker for sushi is household equipment. Only use commercial equipment. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are not smooth and easily cleanable. Replace cutting boards. // 4-501.11 Maintain equipment in good repair. Replace rusted shelf by back door. Walk-in freezer door is not opening because it is stuck from ice buildup. Repair/replace listed equipment.

#49 · Non-food contact surfaces clean −1

Repeat violation

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Leak under prep sink. Leaks at faucet handles of 3-compartment sink. Repair. 0 pts

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles in some areas in kitchen. // 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. Heavy buildup on floors and walls throughout kitchen. Clean physical facilities more frequently. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Old grocer store freezer in dining room. Remove from establishment.

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

6-303.11 Provide required lighting intensity. Very low light intensity in walk-in cooler. Replace bulbs to provide more light. // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal raw meat observed on prep table. Employee personal raw fish stored directly on top of box of raw chicken for restaurant. Store employee personal food in a separate location. 0 pts.

View this inspection on the county portal ›

May 12, 2025 A 93 · 10 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided education on employee health and the changes that have been made from the previous version. PIC was provided another copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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 towel at hand sink during inspection. CDI. PIC provided one.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple uncovered food in the RI coolers. Needs to be covered. 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. Observed multiple items in the RI coolers without dates. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

6-501.111 Keep the premises free of insects (& rodents, and other pests). Observed flies and fruit flies. 6-501.112 Remove dead insects and other pests. Cleaning needed throughout to remove dead roaches and other pests

#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 boxes of food stored on floor in walk in freezer. -repeat

#43 · In-use utensils: properly stored

Corrected during inspection

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 paints chipping rice scoop stored with handle touching the cooked rice. CDI. PIC removed

#49 · Non-food contact surfaces clean −1

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 heavy food build up, food splash, and debris on shelving, non-food contact surfaces of cooking equipment, cold holding equipment, and hot holding equipment. Observed shelving inside walk in cooler with build up of food debris. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

#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 floor tiles damaged in food prep areas and around three compartment sink. 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 heavy food build up and debris on flooring around cooking equipment, under shelving, under three compartment sink and in storage areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food items stored by customer food. CDI. PIC removed. Repeat

View this inspection on the county portal ›

Feb 21, 2025 A 94 · 10 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic fork stored in handwashing sink behind cash register. CDI - Plastic fork was removed. -0 points-

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed build up of mold on zucchini squash in walk in cooler. CDI - Zucchini was discarded. PIC has been advised to review inventory frequently and to dispose of items that are not safe for consumption. -1 point-

#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 behind ready to eat cooked beef in flip top cooler. CDI - PIC corrected storage order by moving cooked beef to rear of flip top cooler with other RTE items. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food build up, food splash, and debris on inside of microwave at prep line. Recommend high frequency and more thorough cleaning. -0 points-

#24 · Time as a Public Health Control; procedures & records −1.5

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 no written procedures for fried chicken wings held on TPHC. Establishment will cook chicken wings to completion in deep fryer, store fried chicken wings on prep table next to fryers, and use notepad to track start and discard times. PIC did not have written procedures. CDI - Written procedures were created during the inspection and e-mailed to PIC. -1.5 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. -1 point-

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

Corrected during inspectionRepeat violation

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored on top of ice machine making contact with unsanitized portion of equipment. 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 rice paddles stored in hot holding containers of rice with handles making contact with rice. CDI - Rice paddles were repositioned. 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 ice scoop stored in ice machine with handle making contact with ice. CDI - Ice scoop was repositioned. -REPEAT- -0.5 points-

#49 · Non-food contact surfaces clean −1

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 heavy food build up, food splash, and debris on shelving, non-food contact surfaces of cooking equipment, cold holding equipment, and hot holding equipment. Observed shelving inside walk in cooler with build up of food debris. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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

Repeat violation

#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 hat stored on shelving above flip top cooler. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0 points-

View this inspection on the county portal ›

Oct 15, 2024 A 95.5 · details not yet loaded