CRU

Oct 22, 2026 A 90 · 9 violations

Inspector comments: Immediate suspension due to sewage backing up from floor drain during inspection. Establishment is not permitted to operate until suspension is lifted by EHS. Contact EHS at (980)416-7583.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves after working with unclean equipment, after entering kitchen. CDI- EHS discussed with PIC, PIC had employee discard gloves and properly wash hands before replacing. *REPEAT*

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink. CDI- PIC provided soap to area.

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

Repeat violationFollow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine at 0ppm during inspection. EHS and PIC were unable to prime machine after attaching unit to container of bleach. PIC stated that a work order would be placed for item. Establishment to use 3-comp sink to w/r/s dishes. VERIFICATION REQUIRED on or before 10/25 to assess dish machine is function properly. *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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top / prep unit in disrepair, ambient temp above 50F. All TCS food removed from WIC were replaced to rapidly cool. EHS provided TPHC procedures to be used during such emergencies and busier operating hours. PIC stated repairs have been scheduled but no updates have been provided. VERIFICATION REQUIRED on or before 10/25 to assess status of unit. 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 .

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

Repeat violation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility, mainly in walk-in and on prep shelf by fryers. *REPEAT* repair or replace, seek corrosion resistant paint or coating approved for commercial kitchen use. 4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding units needing to be repaired or replaced on 3-door prep unit and 2-door standing reach-in. *REPEAT*

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets unclean on walk-in door, prep unit doors. Observed top of dish machine needing cleaning. *REPEAT*

#52 · Sewage & wastewater properly disposed −1

Follow-up verification required

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed sewage backed up from drain onto floor. IMMEDIATE SUSPENSION item. EHS provided business card to be contacted after item is corrected.

#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.Observed areas under and behind equipment throughout facility needing cleaning, specifically in water heater corner, can wash area. Ceiling vent covers needing cleaning. Increase cleaning frequency. *REPEAT*

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

6-303.11 Provide required lighting intensity. Observed lighting in walk-in cooler low. Increase lighting.

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May 11, 2026 A 92.5 · 9 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee health form unsigned hanging on wall. PIC stated employees are trained and refreshed on topics including employee health monthly. CDI- EHS discussed with PIC and food employees reason for employee health policy, employees to sign document as proof of training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee contact face and fail to wash hands. CDI- EHS discussed with PIC, PIC had employee stop task and properly wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves after working with unclean equipment. CDI- EHS discussed with PIC, PIC had employee discard gloves and properly wash hands before replacing.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs being stored directly over unwashed potatoes in walk-in cooler. CDI- PIC adjusted storage order during inspection. Ensure raw foods are stored away from or under ready-to-eat foods and produce. *REPEAT* points not escalated due to overall improvement and less severity as seen during last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Repeat violationFollow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine at 0ppm during inspection. EHS and PIC were unable to prime machine. PIC stated that a work order would be placed for item. Establishment to use 3-comp sink to w/r/s dishes. VERIFICATION REQUIRED on or before 5/14 to assess dish machine is function properly. *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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door damaged on bottom needing repair. Outside light can be seen through damaged areas.

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

Repeat violation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility, mainly in walk-in and on prep shelf by fryers. *REPEAT* repair or replace, seek corrosion resistant paint or coating approved for commercial kitchen use. 4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding units needing to be repaired or replaced on 3-door prep unit and 2-door standing reach-in. *REPEAT*

#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 gaskets unclean on walk-in door, prep unit doors. Observed area under flip top lid needing cleaning. Observed pole and fan blowing over prep areas needing cleaning.

#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.Observed areas under and behind equipment throughout facility needing cleaning, specifically in water heater corner, can wash area. Ceiling vent covers needing cleaning. Increase cleaning frequency. *REPEAT*

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Feb 9, 2026 A 93 · 8 violations

Inspector comments: EHS provided updated employee health handout.

#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 fail to wash hands after using prep surface cloth to wipe off hands. CDI- PIC had employee wash hands properly.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap for handwashing at handsink. CDI- PIC had soap placed at handsink.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled egg stored in container of shredded cheese in flip top. CDI- PIC voluntarily discarded container. *REPEAT* For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after cracking raw shelled egg, before engaging in prepping orders. CDI- PIC had food employee discard gloves, wash hands properly before replacing.

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

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine at 0ppm during inspection. EHS and PIC were unable to prime machine. PIC stated that a work order would be placed for item. Establishment to use 3-comp sink to w/r/s dishes. VERIFICATION REQUIRED on or before 2/12 to assess dish machine is function properly. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods in flip top temping above 41F due to lid being maintained open and hotel pan used for lifting pans blocking airflow from fans. CDI- PIC removed items to rapidly cool due to being within parameters. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Repeat violation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility. *REPEAT* repair or replace, seek corrosion resistant paint or coating approved for commercial kitchen use. 4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding units needing to be repaired or replaced throughout establishment.

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

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dish machine interior needing cleaning, accumulation of residues, debris, and lime.

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

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed areas under and behind equipment throughout facility needing cleaning. Increase cleaning frequency. *REPEAT*

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Sep 18, 2025 A 95 · 9 violations

Inspector comments: EHS left updated EE health policy along with some posters

#10 · Handwashing sinks supplied & accessible

Repeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by chair, preventing employee access..CDI.. Chair was removed during inspection.

#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 unwashed veggies stored over RTE food in WIC.. CDI..Unwashed produce was relocated below RTE food at time of inspection. 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 interior cavity of Microwave contained food debris

#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 food in Prep top above 41F..CDI food was moved to WIC to quickly cool. Food was replenished using food from WIC which was in temp. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 (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 TCS food held over from previous days in Prep unit without dates. CDI..PIC added prep dates to items.REPEAT 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 TCS food held over from previous days in Prep unit without dates. CDI..PIC added prep dates to 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#37 · Food properly labeled: original container

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 squeeze bottles and shakers without labels to identify content.

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

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 rusted shelving throughout facility

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed door and inside of RIC with visible debris. 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 facility is in need of cleaning.

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Feb 20, 2025 A 96.5 · details not yet loaded