Oct 21, 2026
A 97.5
· 2 violations
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
No written procedures for hot food under TPHC. Facility had procedures for cold items but not hot items. CDI - Form provided and filled out on site
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf
No TPHC stickers for hot food or cold foods on front line. CDI - PIC had just placed all items on line and marked start time for beginning.
#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.
Reach in freezer in need of cleaning. REPEAT.
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Jun 30, 2026
A 97
· 4 violations
#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 a tray of hash browns to be at a temperature of 107-115F in the front counter steamtable. PIC stated they have not been up at the line for longer than approx 30 mins and are only used for making breakfast sandwiches. REPEAT.
CDI - PIC placed into oven and reheated to 165F+.
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 a large plastic bon of brisket to be in the WIC with a date mark of 6/23-6/30. PIC stated that they were not from last week and the prep person had forgotten to change the date mark. After conversations with the prep employee it was discovered the briskets were prepared the day before (6/29).
CDI - PIC removed old incorrect date mark and replaced with correct date mark.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple trays of coleslaw to be cooling in the WIC at a rate of .083 degrees/min. Items were observed wrapped in tight fitting plastic wrap, not allowing for adequate cold airflow to reach the product and facilitate proper cooling. EHS discussed with the PIC that the facility must either avoid using plastic wrap during the cooling process or have it halfway on so that way proper airflow can reach the product. REPEAT.
CDI - PIC peeled plastic wrap back to allow for proper rapid 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 .
#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 the interior of the RIF and the overhead metal storage racks used for spices in the prep area to have accumulations of food debris/grime. REPEAT.
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Dec 16, 2025
A 97
· 7 violations
#6 · Proper eating, tasting, drinking or tobacco use
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.
Personal beverage stored in reach in freezer and in sanitizer bucket. CDI - Discarded.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
One sausage patty recorded low Below 135F. CDI - Discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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
Garden salad cooling from an hour ago recorded at 42F. Salad was in 4 inch pans and wrapped. CDI - Poritoned out and uncovered to faciliate proper cooling. REPEAT.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple small cockroaches on wall underneath the steamer. PIC stated they are coming from neighboring facility interior wall. Contact pest control and neighboring facility to address.
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
One employee on line serving food was not wearing a hair restraint.
#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.
Bottom of reach in freezer in need of cleaning.
#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.
Sweater stored on shelf near cans. Keep sweaters segregated.
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Oct 8, 2025
A 97
· 6 violations
#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.
Salad recorded at 45F. Date sticker stated salad was prepped and began cooling at 6:50. At 10:50 salad did not reach 41F. CDI - Discarded.
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 .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Two containers of sliced brisket in WIC recorded above 41F. CDI - Discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
No written procedures for food items on hot line. Facility did have written procedures for cold food items.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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
No begin times marked on food on hot and cold line. CDI - Times Marked. Assure stickers are placed out when food is brought out.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat 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
Improper cooling method for salad (see # 20). Salads were cooling in 4 inch pans with silan wrap. CDI - Discarded. Discussed proper cooling methods for salad. REPEAT.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Some minor wet stacked metal pans and containers observed. Assure all metal containers are air dried after washing.
#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.
WIC door is not self closing and will stay cracked open. Work order placed for door so it closes and latches. REPEAT. Points not escalated due to different nature of violation.
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Jun 26, 2025
A 99
· 3 violations
#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 prepped salads wrapped with plastic and brisket wrappped in foil slowly cooling that was placed with brisket already in WIC. CDI-PIC removed plastic wrap to salads and spread out brisket on sheet pan to increase cooling rate.
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 .
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop and tongs that have fell into mac and cheese and fry containers on serving makeline.
#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 sanitizing dispensing system that dispensed 0 ppm sink and surface sanitizer. Facility has been manually mixing sanitizer and made sanitizer at 272 ppm. PIC stated that dispensing system has been serviced multiple times since previous inspection. PIC stated ecolab to be called again to make repair for dispensing system. REPEAT.
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Feb 25, 2025
A 99.5
· 4 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the handles of multiple scoops and ladles that were stored as clean and greasy to the touch. CDI-PIC set aside utensils to be rewashed.
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 .
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wiping cloth buckets at 1130 ppm of sink and surface sanitizer. PIC stated that facility is manually mixing sanitizer due to dispensing system not dispensing a high enough concentration of sanitizer. Ensure sanitizer in wiping cloth buckets and 3 compartment sink is between 272-700 ppm.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed sink and surface sanitizer system that is not currently dispensing a high enough concentration of sanitizer, per PIC. Facility has been manually mixing sanitizer for 3 compartment sink and its wiping cloth buckets and has placed a work order prior to inspection. REPEAT, but points not escalated due to repair of gasket.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed hot water for wash basin of 3 compartment sink at 105F when detergent calls for 110F or more for its wash solution. EHS observed multiple utensils that felt greasy to touch, but most utensils were clean to sight and touch. Hot water at hand sinks (123F) and throughout the rest of the facility was supplied as needed. VR within 10 days to check for proper hot water temperature of 3 compartment sink.
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Oct 30, 2024
A 97
· 2 violations
#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 salad, pasta salad, cucumber-tomatoes above 41F in cold makeline (see temp chart) and being held by an ice bath without refrigerated equipment. CDI-PIC voluntarily discarded items. Facility used TPHC for cold makeline items in the past and will return to using TPHC and had procedures posted.
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
4-501.11 Maintain equipment in good repair. Observed one cut gasket on RIF door by fryer.
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May 20, 2024
A 97
· 6 violations
#1 · PIC Present, demonstrates knowledge, & performs duties
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed salads and fruit cups from Chick-fil-a (next door facility) in WIC. CDI - PIC took items back to CFA and reminded employees at CFA to only use their WIC.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes over potato salad and unwashed cucumbers over sauces in WIC. Store unwashed produce below ready-to-eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage in hot table at 121 F. Temperature checks are done every 4 - 5 hours. EHS recommended more frequent temperature checks to catch food before it is out of temperature. CDI - PIC voluntarily discarded food.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed American cheese at front counter at 71 F. REPEAT. CDI - PIC voluntarily discarded food. Verification visit within 3 days.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach in cabinet at front counter below tea urns. Cockroach ran into a crack at the back of the cabinet.
#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 stored outside knife box at front counter with some knives touching trash can liner. Knife box was missing bottom. PIC cleaned knives and placed them in a clean container on the counter.
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Jan 18, 2024
A 97
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Aug 17, 2023
A 97
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May 5, 2023
A 96
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Feb 6, 2023
A 98
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Nov 15, 2022
A 97.5
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Jul 29, 2022
A 97.5
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Jun 29, 2022
A 96.5
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Jan 25, 2022
A 98
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Aug 9, 2021
A 93
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May 6, 2021
A 98.5
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Jan 15, 2021
A 97
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Oct 27, 2020
A 96
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Jul 1, 2020
A 94.5
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Nov 19, 2019
A 97
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Aug 23, 2019
A 96.5
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Jun 6, 2019
A 95.5
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Mar 11, 2019
A 97
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Sep 13, 2018
A 95
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Mar 26, 2018
A 96.5
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Nov 3, 2017
A 96.5
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Aug 15, 2017
A 96.5
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Jun 7, 2017
A 94.5
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Mar 22, 2017
A 95.5
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Dec 28, 2016
A 95.5
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Sep 7, 2016
A 95.5
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Apr 5, 2016
A 93.5
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Mar 2, 2016
A 92.5
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Dec 31, 2015
A 91
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Aug 24, 2015
A 95.5
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Mar 4, 2015
A 96
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Oct 31, 2014
A 97
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Aug 1, 2014
A 96.5
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Mar 10, 2014
A 96.5
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