A95
MERCY HOSPITAL
2001 VAIL AV, Charlotte, NC 28207
Restaurant · NC permit/State ID 2060019539
Latest gradeA (95)
Last inspectedOct 14, 2026
Inspections on record25
On record sinceJul 10, 2019
Score history
Jul 10, 2019Higher is betterOct 14, 2026
Inspections & violations
Oct 14, 2026 A 95 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
***Observed staff and PIC wash hand less than 20 seconds and turn off faucet knobs with bare hands. CDI- EHS provides hand washing signs and educate about proper hand washing, staff washed hand again correctly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 .
*** Observed blanched broccoli, dice chicken, shredded chicken, marinara sauce holding temperature in WIC above 41F. CDI- PIC discarded items at the time of inspection. ***All TCS food shall be cooled properly in order to keep cold and remain cold.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 .
***Observed link sausage, dice chicken, chicken on sheet pan, marinara sauce without date marking. CDI- PIC volunteer to discard items at the time of inspection. The facility shall ensure to date mark all TCS food and be consistent all across the board.
#24 · Time as a Public Health Control; procedures & records
Follow-up verification required
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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
*** Observed no written TPHC procedures available at each station that is using TPHC. Detail procedures discussed with PIC, form emailed at the time of inspection. VERIFICATION NEEDED within 10 days (10/24/26)
#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 cut melons in 2 plastic deep tubs, blanched broccoli piled up high on sheet pan, shredded chicken piled thick in a pan, marinara sauce in deep pan in WIC trying to cool from a day before. CDI- EHS and PIC discussed in detail about proper cooling methods and ways to help food cool faster.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
***Observed drain flies in the kitchen. Keep free of pests at anytime.
Jun 11, 2026 A 95.5 · 6 violations
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked chicken and cut chicken pieces being hot held on action line, both at 109F.
CDI - PIC instructed food handler to re-heat food to 165F.
Observed FOH serving line hot holding cooked shrimp at 128F. CDI - PIC instructed food handler to re-heat to achieve 165.
#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 fruit cups containing cut melon in cold holding unit holding cups at 45F in front row of unit, while cups in back of unit at 41F. Observed doors open at time of inspection, PIC indicates that during service doors are left open for easy access. CDI - PIC placed cups further back into the unit to achieve and hold 41F.
Observed boiled eggs in salad cooler at 48F. CDI - PIC verified eggs were prepped and used to replenish salad line this morning sometime from 6am-9am. PIC had boiled eggs placed in WIC to cool appropriately.
Observed Tofu at 44F, Bean mix at 43F, pickled onion (hot brine), and cut lettuce at 44F. CDI - EHS took ambient temperature of cooler (41F). PIC had out of temp items re-located to WIC to cool except for the bean mix which was voluntarily discarded.
Observed FOH serving line cold holding (via ice baths) pico, sour cream, and guacamole above 41F. CDI - PIC instructed food handler to remove items to be cooled below 41F and replace items with ones that were below 41F for the time being.
Observed Grill lowboy cold holding Cheese slices, shredded cheddar cheese, ground beef and lettuce above 41F. CDI - Voluntarily discard.
#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 sun-dried tomato pesto (containing garlic & oil) in RIC with date marking of 6/4-7/4, exceeding the 7 day parameter. CDI - PIC verified it was for an event last week and should have been discarded within 7 days. PIC voluntarily discarded food item.
#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 1 container of seasoning and 1 container of powdered sugar on FOH cook line bearing no identifying label. CDI - Food handlers were instructed to place labels on all working containers.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed 1 prep unit on FOH cook line in disrepair. PIC indicated a work order/new unit was ordered.
Observed WIF condenser with ice buildup with evidence of leaking onto boxes of frozen foods.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin in female or unisex restrooms.
Feb 5, 2026 A 95 · 9 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed High temperature dish machine reaching a maximum of 154F on dish plate thermometer.
Facility submitted emergency repair order.
Facility will use 2 3-compartment sinks in the kitchen until repairs have been made.
EHS 3 day verification visit is required.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed tightly wrapped pans (x2) of cooked chicken, placed on rack to cool 2 days prior. Chicken was observed in pans at 44-45F.
CDI - PIC voluntarily discarded items.
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 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed burgers, chicken, braised beef (x2), Philly cheese pizza, chicken nuggets, rice, Hot holding below 135F.
CDI - All items were prepared at the beginning of service and items were moved to the oven to reheat to 165F +.
Braised beef was voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 provolone cheese, pepper jack cheese, American cheese, raw chicken, burger topping of lettuce tomato all held above 41F inside RIC drawers below the grill.
EHS observed food employee use items in drawer and drawer not fully closing.
CDI - Items moved to WIC for rapid cooling.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed tightly wrapped chicken placed in the WIC to cool, Chicken did not cool within the 6 hour window.
CDI - PIC voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 food employee working with clean dishes with no hair restraint.
CDI - Food employee put on hair net.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall (A) Shall be air-dried.
Observed dishes stacked wet.
CDI - Dishes removed and rewashed.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed no cold water available at hand sink near the dish machine.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drinks stored with food for patrons inside 2 door RIF.
CDI - PIC removed.
Oct 24, 2025 A 97.5 · 5 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P -
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed food employee throw away wrapper for raw ground beef with gloved hands. Employee went to don new gloves without first washing hands. CDI - EHS provided hand washing education. Employee washed hands and donned new gloves.
#10 · Handwashing sinks supplied & accessible −1
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed missing handwashing sink in female employee bathroom. Per PIC, maintenance is in the process of replacing sink. VR - EHS will return within 10 days (11/3) to verify sink repairs.
6-301.14 Post a handwash sign at each handsink. Observed missing handwash signage at sink in family bathroom that is used by employees. PIC provided handwashing sign.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
-REPEAT-
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed soup bowls wet stacked. PIC moved dishes so they could air dry.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
-REPEAT-
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 metal mesh strainer with broken wires stored as clean. PIC voluntarily discarded strainer.
#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 grease build-up on the sides of fryer and equipment adjacent to fryers.
Jun 25, 2025 A 97 · 6 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed food employee wash hands and did not use paper towel barrier to turn off the faucet to prevent contaminating hands.
CDI - Food employee re-washed hands properly.
#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 fruit in the hand sink.
CDI - Item removed from the hand sink.
#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 RTE pork and alfredo sauce with no date marking inside the WIC.
CDI - Proper date marking was 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 .
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 multiple TCS food items inside the salad prep standing RIC cooler improperly date marked (Diced Chicken, potato salad, sliced tomatoes.)
Items were prepared on 6/23, when items were placed in new containers to be used at the salad bar today’s date 6/25 was placed on the TCS foods. Label with initial prep date.
CDI - 6/23, proper date marking label was added to each 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 .
#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 plastic wrapped diced chicken cool 0F/min over 50 min time span. 9:40 AM to 10:30 AM.
CDI - Items moved to the WIF to rapidly cool.
Item has been out of compliance 3 inspections consecutively.
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
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed dishes wet stacked.
Observed improvement, no point escalation.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
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 pizza mesh pans (x2) with broken wire mesh.
CDI - Voluntarily discarded.
Feb 18, 2025 A 97 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer inside the 3 compartment sink, actively being used to sanitize, at 50 PPM of QUAT sanitizer.
CDI - Sanitizer was replaced at proper concentration and the pots were properly w/r/s.
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
#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 pan of chicken leg quarters HH below 135F.
CDI - Chicken was taken to the oven to be reheated to 165F before being placed back into HH.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed sliced tomatoes, pico de gallo, and shredded lettuce cooling in reach in unit prior to service at a rate of less than 0.12F/min.
CDI - items moved to WIF 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 .
#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 large containers of flour with no label.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths stored on countertop and not in sanitizer when not in use.
CDI - Wiping cloths were removed.
#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 multiple stacks of pans, plates, and glassware stacked wet.
CDI - Items were separated to properly air dry.
Aug 22, 2024 A 95.5 · 7 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 tomatoes, provolone, and Swiss cheese at front sandwich bar ice bath above 41F and overstacked. CDI top portioned moved to be cooled down. Improvement from last inspection and points dropped down to half. If violation continues points will be escalated and potential RCP will be enforced. 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 .
#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 time stamps not recorded on log sheet for salad bar. Notified manager that circling 11 and 3 on log sheet is not sufficient for recording time. If product pulled earlier then exact time needs to be recorded on sheets. CDI times logged on sheet.
#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 Cole slaw, black beans from a can, and pasta that was cooling in reach in unit prior to service. PIC stated their protocol is to cool everything in the walk in freezer first then place in WIC prior to holding. CDI items moved to WIF to cool down products.
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 employees preparing food while wearing watches and bracelets.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without wearing hair restraints.
#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 racks in interior of reach in units in need of cleaning. Repeat.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed drain one drain near back dish machine that appeared to be clogged and not draining like the other floor drains. Work order placed and maintenance came down to fix issue.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grouting near back dish area missing.
Jun 12, 2024 A 93 · 8 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw beef to place on the grill then change gloves without washing hands. CDI hands washed. Suggest facility leave door open next to grill to allow easy access to handsink
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed small dish machine only reach 153F. CDI facility will use big dish machine at front that is operational until unit is repaired. Verification required.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed facility parcooking salmon without prior approval and no labels or logs maintained. CDI salmon prepared today and moved to steamer to finish cooking process.
#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 diced chickens, grilled chicken, green beans, diced carrots, and roasted carrots at patient line below 135F. CDI items moved to steamer to reheat.
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 .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed fruit cups in patient reach in at 49F. Other fruit cups in other reach ins at 41F and below. CDI fruit cups moved to walk in to cool and all TCS items removed from that unit until repairs were made. Observed raw chicken breast, and raw burgers in bottom grill drawers above 41F. PIC stated they need gaskets to maintain. CDI items moved. Verification required.
Observed lettuce and cheese at grill prep unit overstacked and holding above 41F. CDI portions above temperature moved back into walk in to cool. 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
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 tuna salad, rice, black beans, crushed boiled eggs, and lettuce cooling in reach in for salads and back up by grill. Items dropped only 1 degree. CDI items moved to walk in to adequately cool. Reach in units help to maintain temperatures not to help accelerate cooling process. Observed facility cooling Mac and cheese, mash potatoes, and cream chicken on racks in Wlak in and items were tightly wrapped and a plastic cover was over the rack with the items. CDI covers pulled back and plastic wrap removed. 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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed torn gaskets on refrigeration and hot holding units.
#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 racks in reach in and walk in in need of cleaning. Observed stand up mixer where there was build up on the back and underside of mixer.
Jan 29, 2024 A 97.5 · 3 violations
#22 · Proper cold holding temperatures −1.5
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed patient reach in at 50F and holding TCS items at 49F and above. CDI all items discarded and service called to repair unit. Verification required. Observed mozzerella, cheddar cheese, and raw burgers in reach in drawers at grill line above 41F. CDI items discarded. Observed spring mix and spinach at salad bar above 41F. CDI items 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 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 chicken salad and crushed eggs in reach in unit above 41F while covered cooling in salad cooler reach in unit. Items didn’t drop in temperature. Repeat. CDI items moved to walk in freezer to chill.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
Corrected during inspection
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed trail mix, seasoned peanuts, Danish, and baked goods on the front counter area that were individually packaged without any labels. CDI items moved behind cook area to hand to consumers.
Sep 25, 2023 A 95.5 · 9 violations
#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 handsink in dish area blocked with trash cans and handsink by back cook line blocked by mops and trash can. CDi items relocated.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed patient handsink prep area that was used to dump ice and soap. CDI sink emptied out.
#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 fish stored above cooked chicken breast, for patient line, in walk in cooler on a speed rack. CDI item relocated.
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.
Observed plastic containers with leftover sticker debris, metal pans with leftover debris in pans, and white ceramic serving trays that were not used with leftover debris and grease film. CDI items moved to sink for cleaning,
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed interior of ice machine near chute with pink and black build up.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed raw breaded chicken tenders that were dropped and partially cooked and held in fryer basket until an order comes in. Employee stated they use this process to speed up the cooking process for orders. Told Employee they can not use this process unless they have procedures in place that allow it to be completed safely. CDI employee dropped tenders to finish cooking and hold in hot unit.
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pepperoni that was 90-112F placed in hot box to reheat. Employee stated they place product to warm to 90F then they will use it to make wraps to order and maintain in box until needed for orders. CDI PIC had employee place pepperoni in steamer to get up to temperature prior to holding.
#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 mozzerella and turkey wraps in an ice bath on retail serving line around 50F. CDI items were just prepped and were not verified if they reached 41F after cooling. CDI items moved to freezer to drop temperature. Observed sliced cheese in reach in at 50F. CDi item moved to walk a in for 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 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 salad bar items (sliced ham, sliced turkey, mixed lettuce, spring mix, egg salad mix, and slaw) that was prepped, covered and placed in reach in unit to cool. Checked items back in an hour and only dropped 1 to 2 degrees. CDI items moved to walk in freezer to accelerate cooling. 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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe metal pans by pot dish machine that were wet stacked. Suggest pyramid stacking to allow proper air flow
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed walk in unit that was not operational. PIC stated the unit stopped working and they are waiting for a part to get it repaired. Unit did not have any food products inside during inspection and remaining items placed in wal in freezer and other 2 walk in coolers.
Jun 9, 2023 A 94 · 8 violations
#17 · Proper disposition of returned, previously served, reconditioned & unsafe food −1
Corrected during inspection
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P- Observed dented, seeping tomato cans stored in dry storage with fruit flies inside and around the cans not stored with dented can storage. -CDI- PIC voluntarily discarded cans. -1-
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed rack in cooler with various items prepared today per PIC tightly wrapped that were not properly cooling including chicken broth, chicken noodle soup, green beans and raw chicken breast. -CDI- PIC moved items to freezer to rapidly cool. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT FROM LAST INSPECTION. IF VIOLATION IS NOTED ON NEXT INSPECTION, POINT DEDUCTION WILL INCREASE**
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 .
#23 · Proper date marking & disposition −1.5
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 chicken broth, chicken noodle soup, and green beans all prepped today per PIC but dated with 6/7. -CDI- PIC properly dated items. **REPEAT** -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −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 chicken broth, green beans, and chicken noodle soup tightly wrapped that per PIC were prepared today. -CDI- PIC moved items to freezer to rapidly cool. Checked temperature after one hour and items only dropped a few degrees. PIC removed plastic wrap. **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 .
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt, bottle containing water, oil and butter without labels. -CDI- PIC labeled items. -0-
#38 · Insects & rodents not present; no unauthorized animals −1
Corrected during inspectionRepeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage area around dented, seeping tomato cans. -CDI- PIC disposed of items. **REPEAT** -1-
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Segregation and Locations - Distressed Merchandise -Pf- Observed dented, seeping tomato cans with fruit flies in the cans stored in dry storage area, not in designated dented can storage area. -CDI- PIC voluntarily discarded items. -0-
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to wipe down surfaces stored in in cleaning solution. -CDI- PIC removed wiping cloths. -0-
Feb 23, 2023 A 94 · details not yet loaded
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Nov 30, 2022 A 96.5 · details not yet loaded
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Aug 26, 2022 A 96 · details not yet loaded
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Apr 29, 2022 A 92.5 · details not yet loaded
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Mar 10, 2022 A 94.5 · details not yet loaded
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Dec 22, 2021 A 95.5 · details not yet loaded
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Aug 12, 2021 A 95 · details not yet loaded
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Apr 5, 2021 A 95.5 · details not yet loaded
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Feb 15, 2021 A 95.5 · details not yet loaded
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Oct 5, 2020 A 97.5 · details not yet loaded
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Jul 16, 2020 A 95 · details not yet loaded
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Feb 3, 2020 A 96 · details not yet loaded
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Nov 26, 2019 A 98.5 · details not yet loaded
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Jul 10, 2019 A 97.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MERCY HOSPITAL” or State ID 2060019539). Inspection type (routine vs. follow-up) is not published in the county's data.