A95.5

SHAKE SHAKE SEAFOOD KING CRAB

9925 LEITNER DR, Pineville, NC 28134

Restaurant · NC permit/State ID 2060019668

Latest gradeA (95.5)

Last inspectedJul 15, 2026

Inspections on record21

On record sinceNov 13, 2019

Score history

Nov 13, 2019Higher is betterJul 15, 2026

Inspections & violations

Jul 15, 2026 A 95.5 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing utensils in hand sink. CDI- Basin sanitized, EHS spoke to employee about not using hand wash sink for cleaning or dumping. (-1)

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT. 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 container of hard boiled eggs stated to be cooked yesterday without date mark. CDI- DEHS confirmed prep date and PIC labeled eggs. (-1.5)

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

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 oysters in container of undrained ice water inside lowboy. EHS provided education to PIC. (-1)

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils stored on top rack in prep area inside severely rusted can with debris inside. CDI- Utensils washed, can disposed, items returned in clean container. (-0.5)

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

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 baking equipment stored on grease covered cardboard at lower portion of prep table. EHS discussed with PIC need to ensure the non-food contact portions of equipment are cleanable and not hospitable to pest harborage. (-0.5)

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Jun 26, 2026 B 87 · 14 violations

Inspector comments: -Shellstock tags retained onsite. Oysters are held in frozen storage once received, not offered raw or undercooked. -No seafood offered raw or undercooked. No parasite destruction letters required. -Batter station beside cook line on TPHC.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened package of ground beef beside cabbage on WIC rack. PIC states all produce is employee food only and EHS advises need to label both racks for employee food clearly, and ensure food for the operation is clearly separated. CDI- Ground beef moved to rack below produce. No contamination observed. (-1.5)

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

Corrected during inspectionRepeat violation

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of dishes and ice scoop stored as clean on rack with stickiness and food debris. CDI- Dishes re-w/r/s. Risk control plan or permit action may result if repeat violation is not in compliance at next inspection. (-3)

#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 Observed top layer of snow crab legs in cook line fliptop 2 at 48F and packaged butter portions above 70F in expo beverage cooler. CDI- Butter voluntarily disposed, top layer of crab legs relocated to WIC. (-3)

#23 · Proper date marking & disposition

Corrected during inspection

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

REPEAT. REPEAT. 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 portioned TCS dressings cooling in broken beverage cooler above 70F. Also observed sliced sausage cooling in WIC with cellophane covering preventing entry of cold air. CDI- EHS confirms time dressings began cooling and allows relocation to WIC to complete cooling. TCS foods shall not be stored in the beverage cooler until it’s in good repair, and pre-packaged foods only, per manufacturer. Cellophane removed from cooling sausage. (-1)

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed crawfish thawing in container beside prep sink in undrained water at 65F. CDI- Water drained, crawfish begin cooling. Proper thawing methods discussed with PIC. (-0.5)

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead roaches on floor in dry storage. PIC advised to remove dead pests promptly. Orkin verified as pest abatement service, and no contamination to food/equipment, live pests, of droppings observed. (-0)

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed numerous used wiping cloths on prep tops throughout establishment and no sani-buckets set up for their storage. EHS directs PIC to set up sani-buckets for expo, cook line, dish area, and prep area. (-0.5)

#43 · In-use utensils: properly stored

Corrected during inspection

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 knives in bar area with blades between prep counters. EHS advises alternate storage. CDI- Knives removed. (-0)

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspection

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed unwrapped single service plastic containers on prep cart which was covered in food debris and soiled cardboard. CDI- Cardboard removed, prep cart cleaned and sanitized, soiled single service containers exposed to food debris voluntarily discarded. EHS advises staff leave articles in their sleeves until use. (-0.5)

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

Repeat violation

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 4 of 4 fryer baskets with deteriorated metal wire coming apart from frame, no longer safe to use. PIC states they have replacements onsite and will remove old baskets from service. (-1) 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed beverage cooler graded for pre-packaged foods only being used for portioned sauces. Replace with equipment graded for this purpose. 4-501.11 Maintain equipment in good repair. Observed beverage cooler with ambient temp of 75F, not able to hold TCS foods. Do not store TCS foods inside until cold holding can be maintained. 4-502.11(A) Maintain utensils in good repair. Observed wooden handled spoons at clean dish racks with large cracks and deterioration, no longer cleanable and smooth. Replace with items which can be washed and are in good condition. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board in prep room with deep scoring, no longer cleanable. Replace.

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 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 need for cleaning to outside of equipment and racks throughout establishment to remove stickiness, debris, oil residue, etc. increase cleaning frequency. (-1)

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hot water faucet of hand sink upon entrance to kitchen not working. Repair at earliest opportunity. Multiple other hand sinks available and hot water verified as available and meeting demands. (-0)

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

Repeat violation

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large ice machine near back door not operational and stated to be unused, and no intention of use in future. Remove equipment which is no longer needed. 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. Observed need for cleaning at hand sinks and their attachments; soap and paper towel dispensers, walls, etc. Observed need for cleaning of floors throughout; food and dirt accumulating in corners, behind and beneath equipment. (-1)

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Jan 13, 2026 A 91 · 9 violations

Inspector comments: -Batter with milk on TPHC to right of cook line. -No foods raw or undercooked.

#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 seafood beside ready-to-eat foods in fliptop 1. CDI- PIC lids all raw items, creates inches of separation between RTE and raw. (-0)

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

Corrected during inspectionRepeat violation

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with visible food debris. CDI- EHS oversees re-wash, rinse, sanitize of all dishes with debris. EHS advises monitoring efficacy of ware-washing more carefully. (-3)

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT -> No escalation of points due to substantial improvement from previous inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked mussels in above container fill line in fliptop at 43F. PIC states mussels were thawed and portioned into containers this morning. CDI- PIC voluntarily discards top layer above 41F, bottom layer at 41F and below remained. Ambient temp of unit observed below 40F. (-1.5)

#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 nearly all RTE items prepped this morning without date marks. EHS confirmed prep date with PICs and Chefs. CDI- PIC dates all items. EHS advises PIC to establish a date marks procedure and ensure all staff are trained on it. Any ready to eat food that is prepped or opened and kept onsite for more than 24 hours should receive a date mark; this includes tartar sauce (once removed form original container) and fully cooked mussels (once removed from frozen storage for thawing). (-1.5)

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

REPEAT. 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 large plastic tub of cooked mussels cooling in WIC with cellophane wrapping to preclude proper air circulation. CDI- PIC unwraps container. EHS also advises use of shallower containers for cooling. (-1)

#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 multiple fryer baskets with deteriorated metal wire, no longer safe to use. Also observed spoons with unsealed wooden handles beginning to splinter, and is no longer cleanable. CDI- PIC removes worn baskets form service and replaces with new baskets form dry storage area. Spoons also voluntarily removed from service. (-0)

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

Corrected during inspection

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed extremely cloudy water in use at wash basin of 3 compartment sink. CDI- Sink drained and refilled. EHS advises changing water in sink basins when visibility is too reduced to see into clearly. (-0)

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 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 rust and corrosion on metal racks inside WIC, and accumulated debris beneath wall-mounted racks in area to side of cook line where two prep sinks are located. Increased cleaning frequency is advised. (-1)

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

Repeat violation

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. Observed build up of dark residue on cook line fryer hoods. EHS verified the hoods are cleaned twice yearly. EHS advises PIC to increase frequency. EHS also observed food debris on floor in main kitchen, increased cleaning frequency also advised. (-1)

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Sep 16, 2025 A 93.5 · 11 violations

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to be at 0ppm chlorine at the time of the inspection. PIC discovered the chemical bottle was empty. CDI - PIC replaced chemical bottle. Machine primed and retested at 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed squirt bottles stored as clean on the clean dish rack in the dishwashing area to have food debris in the nozzles and interior surfaces of the lids. PIC stated they do not use the bottles anymore. CDI - Squirt bottles 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: 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior walls of the ice machine to have an accumulation of black grime.

#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 an insert container of hard boiled eggs stored in the opentop refrigerator closest to the dishwashing area at temperatures of 48-51F. Unit ambient was observed at 47F. This was the only item stored in the unit as the PIC stated the unit does give them issues. REPEAT. - Observed 6 halves of cooked crabs stored in an insert container in the cookline opentop refrigerator across from the wok line at temperatures of 47-50F. Items were observed stored too high in the insert container, not allowing them to be in the refrigeration. Halves of crab observed in the layer below and bottom of the inset container were observed at <41F. CDI - Items voluntarily discarded. PIC purchased new like-for-like unit to replace nonfunctional opentop while EHS was on site instead of continuously repairing it, with the unit being delivered later in the week. PIC to not keep any items in the nonfunctional unit until new one arrives and is installed. EHS confirmed on site the refrigerator ordered is NSF/ANSI approved. 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 insert container of cooked chicken wings in the cookline lowboy refrigerator across from the fryers that was not provided with a date mark. Cookline employees stated it was from the morning prior. - Observed an insert container of cooked noodles stored on the top shelf of the cookline lowboy refrigerator across from the wok line that was not provided with a date mark. Cookline employees stated cooking it the night prior. CDI - PIC date marked items. 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 −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 a bus bin of prepped raw shrimp cooling at a rate of 0.0 degrees/min in the WIC. Bin was observed with tight fitting plastic wrap over the top, not allowing for adequate air flow to circulate around the product. CDI - Plastic wrap removed and item moved to WIF to allow for rapid cooling. EHS observed the product at 41F at the end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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. - Observed bulk storage bins in the dry storage area and insert containers at the cookline of spices and oil that were not labeled as to their contents. REPEAT.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flying insects throughout the dry storage area.

#43 · In-use utensils: properly stored

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 large bins in use to store spices in the dry storage area with the handles of the scoops inside directly touching the product. CDI - Scoop handle removed.

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed an insert container of cleaned multi-use utensils stored directly beneath the expo area paper towel dispenser, subjecting them to potential contamination/splash from employees who are getting paper towels after washing their hands. CDI - Insert container of utensils relocated.

#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 wire storage racks in the WIC to have an accumulation of food debris/grime.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster open at the time of the inspection. REPEAT.

#55 · Physical facilities installed, maintained & clean

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 the walls behind the pre-rinse sink and surrounding the mechanical dishwasher to have an accumulation of black grime. - Observed the floors in the WIC and beneath the WIC racks to have accumulations of food debris.

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May 22, 2025 A 94.5 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken stored over raw fish in flip top prep refrigerator. CDI, food items rearranged for proper storage. 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 ambient air temperature of far flip top prep unit on line at 43 degrees F and shrimp cold held at 44 degrees F. CDI, bus tub of shrimp voluntarily discarded and maintenance arrived to calibrate refrigerator. Thermostat replaced and ambient air temperature was at 36 degrees F while EHS present. Continue to monitor cold holding temperatures to ensure TCS foods are maintained at 41 degrees F and 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 .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottles of grill cleaner stored on shelf next to clean equipment. CDI, chemicals relocated for proper storage.

#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 some dry food ingredient spices and oils not labeled.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and doors left open .

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May 7, 2025 B 88.5 · 14 violations

#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. observed open employee beverage on prep table.

#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 touch face but not wash hands. Observed food employee pick up soiled equipment that fell on ground and bring to ware washing area to be washed then proceed to handling clean equipment and food preparation. CDI, employee washed hands.

#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 debris in ice in ice machine. CDI, debris voluntarily discarded.

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

Corrected during inspection

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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black soil debris accumulating inside top of ice machine near ice chute. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed prep travel and sink with heavy accumulation of soil. CDI to clean and sanitize 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 −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed prep refrigerator not on setting to maintain TCS foods at required temperate . Observed chicken, fish, oyster, mozzarella stick cold held in unit between 45-47 degrees F. CDI, foods in unit over 4 hours voluntarily discarded. PIC lowered thermostat and found ambient air temperature drop to 35 degrees F during inspection. Observed crawfish and sausage double panned with plastic container inside metal pan and foods between 47-49 degrees F. Operator stated foods recently placed in unit and relocated to rapidly coil. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed milk at breading station held on TPHC but TPHC time not recorded. CDI, time recorded.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed pot and pan cleaner stored on prep sink. CDI, cleaner relocated for proper storage. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed employee medication stored on shelf above prep line. CDI, medicine relocated for proper storage.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed fish thawing under running water but water at 72 degrees F. CDI, fish relocated to thaw under refrigeration.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed margarine container stored on ground on prep line.

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

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 in soiled container.

#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. Observed split gaskets on WIF and several refrigerators. Observed 1 of 2 ice machines not in good repair. Observed prep unit not set on setting to hold TCS foods at required temperature of 41 degrees F and below.

#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 shelving in need of cleaning throughout and sides of cooking equipment on cook line. General cleaning needed in these areas . Repeat.

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

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 general cleaning needed throughout facility on walls and floors and floors under and behind prep refrigeration and cook line in hard to reach areas.

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

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 hood system in need of cleaning with grease and dust accumulating.

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Jan 24, 2025 A 94 · 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 - Observed raw shrimp stored over garlic in flip top prep refrigerator and raw chicken container stored in contact with raw fish container in walk in cooler. CDI, foods relocated for proper storage . 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

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed pans and bus tub not sanitized after washing and rinsing. CDI, equipment brought back to 3 compartment sink to sanitize equipment. Proper manual wareashing discussed with staff. 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed lightly cooked oyster only reaching 133 degrees F. Oyster have asterisk but no consumer advisory provided for undercooked oyster. Vr required.

#37 · Food properly labeled: original container −1

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 containers of spices and white powder ingredients not labeled.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on WIF door.

#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 shelving in need of cleaning throughout and sides of cooking equipment on cook line. General cleaning needed in these areas .

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open and lids missing from recyclable dumpster .

#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 food, drink and cell phone stereos over prep refrigerator .

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Aug 21, 2024 A 93 · details not yet loaded