A90

MEZEH MEDITERRANEAN GRILL STRAWBERRY HILL

4920 OLD SARDIS RD, STE D3, Charlotte, NC 28211

Restaurant · NC permit/State ID 2060019932

Latest gradeA (90)

Last inspectedOct 16, 2026

Inspections on record20

On record sinceOct 8, 2020

Score history

Oct 8, 2020Higher is betterOct 16, 2026

Inspections & violations

Oct 16, 2026 A 90 · 11 violations

Inspector comments: Facility is no longer using TPHC for any cold or hot TCS foods on line.

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

Corrected during inspection

Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not ensuring parameters of the code are met including proper handwashing, cooling, sanitizing at dish machine, etc. CDI- provided PIC with employee health information, hand washing requirements, and proper cooling procedures. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unaware of employee health policy requirements. CDI- provided copy of employee health policy in English and Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

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 PIC wash hands and use cloth towel to dry hands. CDI- employee properly rewashed hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -Observed employee move to put on gloves to prepare a food order after handling card/money at register. CDI- employees properly washed hands before continuing with donning gloves for food prep.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in back kitchen area. CDI- soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front hand sink. CDI - paper towels provided

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing about 10-50ppm. CDI- bucket of concentrate sanitizer was almost empty; bucket changed and machine primed. 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 −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel holding at 124F on line. CDI- discarded. Repeat violation. This is the only item below 135F. Recommend to cook falafel to order. 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 Greek feta, ceasar and other dressings in squeeze bottles on line holding at 43-45F. CDI- all sauces voluntarily discarded. Temp violation likely due to bottles not being further into well as pans were placed under to hold them up higher for easy access. 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 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 several pans of cous cous tightly covered and stacked in reach in cooler on line at 47-52F made earlier today. Cooling log had stated that cous cous made today was cooled to 34F at 1pm. CDI- pans unstacked and uncovered and placed in reach in freezer to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies near drink machine and near 3 compartment sink area. Source undetermined. Ensure proper pest control services are contacted.

#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. General cleaning needed for shelving located under island counter on cook line side.

#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 missing tiles on wall behind flat top grill.

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May 18, 2026 A 90 · 11 violations

Inspector comments: Facility has replaced cold holding units on line since last inspection with the intention that facility may maintain food using temperature instead of time. However some items including black lentils, hummus, spicy hummus were observed holding above 41F. Observed facility using 6 hour TPHC procedures for all cold items on line. Facility should continue to use TPHC at this time.

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

Corrected during inspection

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage in shelf at grill station above single service items and another employee beverage stored directly on cutting board that was being used to prepare food. CDI- beverages relocated.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee report to work for shift and come directly into kitchen and put on gloves to begin food prep without first washing hands. CDI- employee directed to discard gloves, wash hands and put on clean gloves. 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 employee use bare hand to turn off faucet to then continue food prep. CDI- employee rewashed hands properly.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves at grill station wipe cutting boards and knives with sanitizer towels and then go back to food preparation without changing gloves or washing hands. CDI- employee discarded gloves, washed hands and put on clean gloves.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel in steam well on line at 130F. CDI- falafel reheated to above 165F and placed back on line. Lid added to help maintain temperature. Points reduced due to this was the only item below 135F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed Taziki sauce, Turkish salad and seasonal vegetables in back up prep unit labeled with today’s today. However items had been portioned today from larger batches from the walk in cooler that were made on previous dates. CDI- date labels corrected. 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 .

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

Corrected during inspectionRepeat violation

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P. Observed facility following 6 hour TPHC procedures however line was set up upon arrival but there were several items (hummus, spicy hummus, black lentils and seasonal vegetables) that were in place on line but start temperature was not recorded. PIC stated that she was waiting for foods to cool to 41F first. CDI- educated PIC that food must be 41F prior to bringing to line. Temps of product recorded and added to log. Points decreased due to improvement with overall procedures.

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

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of chemicals unlabeled. CDI- window cleaner labeled and unknown chemical was discarded. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of grill cleaner stored on shelf above bags of rice near grill station.

#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 Observed facility using reach in freezer for cooling of products however, hummus made today was in a 5 gallon covered container in walk in cooler that was not cooling quickly enough to meet parameters. CDI- hummus divided into 2 containers to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 employee wearing multiple bracelets on both arms while cooking and slicing chicken. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed same employee not wearing a proper hair restraint.

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stack of metal pans on upper shelf wet stacked. However, most pans were stacked to allow for proper air drying.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on metal strip tucked behind and touching clean knives on wall at back prep area.

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Dec 17, 2025 B 87 · 16 violations

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

Corrected during inspection

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed key holder on site during inspection unable to answer most EHS questions and unaware of most risk factor controls during inspection. Observed various repeat risk factor violations. CDI - Area manager arrived on site during inspection. ITS for managerial control implemented. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site for majority of inspection. CDI - CFPM arrived mid inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed dented can being stored in conjunction with unadulterated cans during inspection. PIC stated use of that food item had been discontinued. CDI - Cans voluntarily discarded. 0 pts.

#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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sanitizer at dish machine dispensing at 0ppm chlorine during inspection. Observed various utensils being stored as clean while caked with food or sticker residue. CDI - Facility discontinued the use of multiuse items until machine repair. Maintenance on site during inspection. Machine dispensing at around 100ppm chlorine by end of inspection. All soiled items separated to be rewashed after dish machine repair. 1.5 pts. 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bulgur wheat holding in togo steamwell below 135F during inspection. See temperature chart. Bulgur wheat had been in unit for less than four hours. CDI - Bulgur wheat reheated to over 165F. Repeat. 3 pts. 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 −3

Corrected during inspectionRepeat violation

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 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no foods held on TPHC properly labeled with time removed from cold holding. Staff unaware of what TPHC entails, or that it was utilized by facility. All foods held in refrigerated unit. Most foods observed 41F or below. CDI - All foods observed 41F or below allowed to be held on temperature control with frequent monitoring. All foods observed above 41F discarded, replaced with new product, and placed on TPHC. Times properly recorded. Repeat. 3 pts.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of hand soap being stored in conjunction with and above customer foods and service items during inspection. CDI - Handsoap moved to appropriate location. 0 pts.

#37 · Food properly labeled: original container −2

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles, shakers, and storage bins not baring label identifying their contents. Ensure all working containers are properly labeled identifying their contents. Repeat. 2 pts.

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados still baring produce sticker in use on main cold line during inspection. CDI - Avocados removed from line and washed. 0 pts.

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a multitude of metal hotel pans stacked together while wet during inspection. Ensure all clean equipment is properly air dried before stacking. 0 pts.

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

4-501.11 Maintain equipment in good repair. Observed conveyor oven in total disrepair and unable to be used during inspection. Observed three out of five burners on flattop unit broken and unable to be used. Flattop is sole piece of equipment used to cook raw proteins. Repair or replacement necessary. 0.5 pts.

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

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

#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 food debris crusted on clean utensil shelving during inspection. More frequent or thorough cleaning necessary to preclude contamination of clean equipment or pest harborage. 0 pts.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash receptacle easily accessible at back handsink during inspection. Acquisition necessary. 0 pts.

#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. 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 missing wall tile behind panini press during inspection. Repair or replacement necessary. Observed food debris littered on floor in dish pit area. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

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

Repeat violation

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 multiple employee bags, coats, and phones being stored in conjunction with or above customer foods and service items during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods and service items. Repeat. 0.5 pts.

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Sep 10, 2025 A 95.5 · 8 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink during inspection. CDI - PIC supplied. 0 pts.

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed feta dip prepped at 9:40am holding at 63F at 2:30pm. CDI - PIC voluntarily discarded. 0 pts. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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 all foods in togo steamwell holding below 135F during inspection. Observed all TCS foods in hot cabinet holding below 135F. See temperature chart. CDI - Various items reheated to over 165F. Remaining items voluntarily discarded. 1.5 pts. 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)(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 no time labeling method in place for all cold foods held on time at front service line. CDI - PIC verified when line was flipped and labeled. 1.5 pts.

#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 portioned chickpeas, portioned Turkish salad, tabbouleh mix, Greek dressing, and feta dip all cooling while in deep, covered containers. Chickpeas and Turkish salad were being cooled in lowboy unit. Chickpeas and Greek dressing were not cooling rapidly. Feta dip missed cooling window. CDI - Chickpeas and greek dressing moved to RIF. Tabbouleh container uncovered. Feta dip voluntarily discarded. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container −1

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 various containers of oils and spices on main line not baring label indicating its contents. Ensure all working containers are labeled to identify their contents. 1 pt.

#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 employee working with customer foods while donning a wristwatch. Ensure all decorative jewelry is removed before handling customer foods. 0 pts.

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

6-303.11 Provide required lighting intensity. Observed light in WIC broken and flashing rapidly. Light intensity due to disrepair maintaining 5.8 foot candles. 10 foot candles required. Repair or replacement necessary. 0 pts.

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May 5, 2025 A 96 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee jacket being stored over hand sink basin next to manager desk. CDI: PIC removed jacket from hand sink.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 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 . REPEAT. Observed a container of cooked shredded lamb being held in grill drawer cooler without a date mark. CDI: PIC date marked item.

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed facility holding most of serving line on TPHC without written procedures available. CDI: EHS assisted PIC in filling out procedures during inspection.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer and another container of detergent being held without labels. CDI: PIC labeled both items.

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

Corrected during inspectionRepeat violation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging on prep counter. CDI: PIC inverted containers to protect from contamination. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed employees transferring TCS food items out of the walk in cooler upon arrival due to PIC discovering walk in cooler was not at proper temperature. PIC had also contacted a service technician who arrived on site during inspection. Facility had adequate cooler space to accommodate transferring foods from walk in cooler. TCS foods that were still in walk in cooler at EHS time of arrival measured 41F. See temp chart.

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Nov 14, 2024 A 90 · 9 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

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

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 employee beverage being stored on prep counter next to prep sink. Store employee beverages in designated areas away from food, clean equipment and utensils.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment and utensils at dish machine and proceed to don gloves to begin working with food before washing hands. CDI: Employee washed hands before donning gloves and handling food.

#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 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 containers of steak and roasted vegetables being held below 135F on serving line. CDI: Employee reheated items to above 165F before returning to hot hold on line. See temp chart. REPEAT.

#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 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 a container of lentils being held at 43F in WIC. CDI: PIC voluntarily discarded lentils. REPEAT. Points not escalated due to significant improvement from previous inspection.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed a container of lentils being held in WIC date marked with a prep date of tomorrow’s date 11/15. CDI: PIC stated lentils were prepared last night and updated date mark. REPEAT. Points not escalated due to multiple violations on previous report.

#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 one large working container of sugar without a label being held on dry storage shelf in prep area. CDI: Employee labeled container of sugar.

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back prep area. Contact pest control service provider to address issue. REPEAT. Points reduced to half due to multiple violations on previous report.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go bowls being stored outside of their original packaging right side up on serving line counter. CDI: Employee inverted bowls.

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Jul 3, 2024 B 86 · 13 violations

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

Corrected during inspectionRepeat violation

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unable to answer questions on proper reheating procedures and had several Priority violations during inspection today in which PIC could not display knowledge on corrective action. CDI: EHS provided instruction on priority violations.

#2 · Certified Food Protection Manager −1

Repeat violation

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty hand soap dispenser at hand sink next to PIC desk. CDI: PIC restocked hand soap.

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed a container of spicy lamb kefta being reheated in hot box for over 2 hours. Lamb kefta only reached 95F. CDI: PIC discarded lamb kefta.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of falafel being held at 122F on serving line and 3 containers of rice being held at 90F and a container of chicken being held at 110F in hot box. CDI: PIC voluntarily discarded all items. REPEAT.

#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 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 . Observed individually portioned to go containers of tziki sauce being held at 67F on serving line and all TCS foods being held above 41F in WIC. See temp chart. CDI: PIC voluntarily discarded all items that were above 41F for longer than 4 hours and placed all remaining items in separate coolers. REPEAT.

#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 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 . Observed a container of tabouleh being held in 3 door prep reach in cooler at prep line missing a date mark. PIC stated item was prepared 3 days ago. CDI: PIC discarded item. REPEAT. 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 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 . Observed a container of baba ganoush being held in 3 door prep reach in cooler date marked 6/27, one day past its expiration. CDI: PIC discarded item.

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

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 all items being held on TPHC on serving line without a time marked to indicate when the 4 hour period has elapsed. CDI: All items were voluntarily discarded by PIC due to all items being removed from WIC this morning. WIC was not holding food items to 41F or below. REPEAT.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer being held at front counter with no label. CDI: PIC labeled bottle.

#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 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 3 covered containers of pearl couscous cooling in 3 door reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed covers and placed containers of couscous in RIF to rapidly cool. REPEAT.

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back prep area. Keep doors closed and contact pest control service provider to address issue. REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open by a wooden block. Keep outer openings of establishment closed to protect against insect entry.

#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 two bags of rice being stored on floor next to grill area. Keep food items at least 6 inches above the floor.

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

4-501.11 Maintain equipment in good repair. Observed WIC unable to maintain foods at 41F or below. Contact service technician to evaluate WIC.

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Mar 11, 2024 B 87.5 · 13 violations

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

Corrected during inspection

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unable to answer EHS questions on Employee Health Policy and had several Priority violations during inspection today in which PIC could not display knowledge on corrective action. CDI: EHS provided instruction on priority violations and employee health policy.

#2 · Certified Food Protection Manager

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite during inspection. PIC is scheduled to attend CFPM training June 2024. REPEAT. Points not escalated due to PIC having scheduled class.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment and utensils while passing items through dish machine and proceed to handle clean utensils and equipment without washing hands between tasks. CDI: Employee washed hands and returned equipment and utensils that she handled to be W/R/S. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to push lever to dispense paper towels. CDI: EHS provided education to employee to push lever prior to washing hands or use elbow to dispense paper towels. Employee rewashed hands.

#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 a large plastic bucket being stored in basin of hand sink next to door leading to back room. CDI: PIC removed bucket.

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several bowls with build up being stored as clean and several containers with sticker residue on outside of container touching inside food contact surface of following container. CDI: PIC returned all items to be W/R/S. REPEAT

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed one container of lamb kefta balls being held on serving line in which three of the lamb balls on top measured below 135F. CDI: PIC voluntarily discarded lamb balls that were below 135F.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of pizza sauce being held in grill drawer cooler at 44F. CDI: PIC voluntarily discarded container of pizza sauce.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

#24 · Time as a Public Health Control; procedures & records −3

Repeat violation

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 missing from all items on serving line being held on TPHC. PIC discarded all items into trash and replaced with fresh items from cold holding. All items were marked with time they were placed on serving line. REPEAT. Due to multiple repeat violations since 10/22, EHS and PIC have agreed to implement a risk control plan to correct TPHC violations.

#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 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 a covered plastic bus tub of tabbouleh cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed tabbouleh from bus tub and spread out on a sheet tray to allow for greater air flow and rapid cooling.

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies near can wash. Contact pest control service provider to address issue. REPEAT

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food and clean equipment and utensils without the use of a head covering. Utilize head coverings to prevent contamination of exposed food, equipment and utensils.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being stored in a container of rice and a scoop being stored in a container of hummus both with their handles resting in the respective foods. CDI: PIC removed spoon and scoop.

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Nov 7, 2023 B 89 · details not yet loaded

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Jul 25, 2023 A 91 · details not yet loaded

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Mar 7, 2023 A 90.5 · details not yet loaded

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Oct 4, 2022 A 93 · details not yet loaded

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Jul 7, 2022 A 96 · details not yet loaded

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Apr 7, 2022 A 95 · details not yet loaded

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Mar 30, 2022 B 87.5 · details not yet loaded

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Dec 20, 2021 A 95 · details not yet loaded

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Jul 12, 2021 A 92.5 · details not yet loaded

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Jul 6, 2021 B 89.5 · details not yet loaded

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Feb 10, 2021 A 95.5 · details not yet loaded

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Oct 8, 2020 A 90 · details not yet loaded

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MEZEH MEDITERRANEAN GRILL STRAWBERRY HILL” or State ID 2060019932). Inspection type (routine vs. follow-up) is not published in the county's data.