A94

HMS HOST COMMISSARY 1

5501 JOSH BIRMINGHAM PY, BASEMENT ROOM M0-3470, Charlotte, NC 28208

Food Stands · NC permit/State ID 2060022351

Latest gradeA (94)

Last inspectedOct 9, 2026

Inspections on record39

On record sinceAug 15, 2013

Score history

Aug 15, 2013Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 94 · 7 violations

Inspector comments: Interview an employee today about employee health and they did not remember much about the illnesses and symptoms they need to report to management when they are sick. The employee had signed the employee health policy 2 years ago. Retrain all staff more often so that they remember the policy.

#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. Observed can opener with residue. CDI, PIC placed can opener at dish sink for cleaning and sanitizing. Ensure staff are cleaning the can openers more often. 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 .

#20 · Proper cooling time & temperatures −1.5

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 black beans that had been cooling for over 4 hours and were at 48 F. CDI, product discarded. Observed Potato salad at 45 F and charred salsa at 51 F with 45 minutes left to cool in the walk in cooler. CDI, products placed in blast chiller by PIC where they cooled to 38 F within 4 hours of preparation. Ensure ambient prepared products are cooled within 4 hours to 41 F. Observed turkey and cheddar sandwiches that had been cooling form 3 hours and 15 minutes. Product cooled from 51 to 46 F within in 42 minutes, and then 45 F within a total of 66 minutes. Staff are not using the flip top make tables much any more. Observed some products on the counter without temperature control and some products on a small amount of ice. Based on what has worked well in this kitchen before the products used to make sandwiches and salads must be under temperature control to cool properly if they are then going directly to the walk in to cool. Either return to this practice or use the blast chiller to cool all of the products after preparation before placing in the walk in cooler. 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 .

#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 black beans that were cooled in covered and stacked containers. Observed charred salsa cooling in a deep and covered container. Observed potato salad cooling in covered and stacked containers. Ensure staff are using proper cooling methods. Use the blast chiller for all products if possible or otherwise use uncovered and shallow cooling of 2 inches or less in depth. CDI, products placed in blast chiller for cooling, except for the beans that were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flies in the dish area. Ensure the kitchen is free of pests.

#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. Observed a knife stored in a pan that was stored on the floor. Ensure utensils are stored on a table or shelf above the floor. CDI, knife and pan moved to approved location.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving.

#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 damaged floor tiles in the kitchen. Repair or replace damaged floor tiles.

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Jun 9, 2026 A 96 · 4 violations

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with residue. CDI, PIC discarded the can opener due to having new ones available. Ensure staff are cleaning the can openers more often. This is a repeat violation. 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of sliced turkey on ice at 46 F. The product had been on ice for one hour and was no longer in use for preparation. CDI, product moved to walk in refrigerator for cooling. Product cooled to 41 by end of inspection. 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

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving. Observed cutting boards with dark grooves, repair or replace the cutting boards.

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Feb 6, 2026 A 96 · 5 violations

#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 bacon stored above mayonnaise in the large walk in refrigerator. CDI, PIC moved the product to the approved storage location. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 inside of a robocoup blade with food debris lodged inside the plastic part of the blade. Observed the can opener blade in need of cleaning with residue. CDI, both moved to dish washing area for cleaning. Ensure all food contact surfaces are cleaned and sanitized 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed a few pans stored wet and stacked together. Ensure the pans are properly air dried before stacking.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving. Observed cutting boards with dark grooves, repair or replace the cutting boards.

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Oct 13, 2025 A 95 · 6 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 beef above ready to eat sauces in the walk-in refrigerator. Observed raw chicken stored above cooked wings in the large walk in refrigerator. CDI, raw products moved to approved location. Ensure staff are aware of storage order requirements. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

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 30 or more containers of ready to eat foods that had expired between 9/25 through 10/12. These items were found in the walk in refrigerator, and a few items were found in the make units in the main production area. Per the PIC a staff member was assigned this duty yesterday but did not complete the assignment. Observed a high volume of some products that were prepared and not sold to customers. Work on ordering of food from the main serving kitchens on the main floor so that food is not over produced. Observed newer containers of food items stored in front of the older products. Work on “First in, First Out” with products. Each day assign a manager or an employee to view date marking and ensure expired foods are discarded per your time stamps. CDI, all out of date food items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 cooked chicken thawing in 74 degree water and the product was now at 51 F. Product has been thawing less than 1 hour. CDI, product moved to walk-in refrigerator for cooling.

#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 being stored in a sanitizer bucket. Do not store utensils in sanitizer, use a clean countertop instead.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving. Observed cutting boards with dark grooves, repair or replace the cutting boards.

#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 the floors with some debris under equipment. Clean the floors more often, especially under equipment. Observed old rodent dropping under a shelf next to a mouse trap. Clean the floors more often so that you can easily determine if you have an active pest issue. 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 some minor floor tile damage. Observed ceiling vents with chipping paint Keep the floors and ventsin good repair.

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May 20, 2025 A 92.5 · 7 violations

Inspector comments: Due to the reoccurring cooling violations, establishment will be given a risk control plan for cooling foods. EHS will email the Risk Control plan PIC and other applicable staff. Cooling logs will be required to be submitted to the EHS weekly for all items cooled in this kitchen. Failure to establish successful cooling procedures may result in permit suspension.

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

Corrected during inspectionRepeat violation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Interviewed one employee and they had some knowledge of employee health procedures. PIC was not able to produce certification that the employee has been trained. CDI, employee trained and signed employee health document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#20 · Proper cooling time & temperatures −3

Repeat violation

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 Corn salsa and Italian sandwiches at 45-48 F with 15 minutes remaining in 4 hour cooling window. CDI, items moved to blast chiller, The salsa achieved 41 F, but the sandwiches did not and were discarded. Observed Monterey cheese cooling at 57, Grilled Cheese at 47, Ham sandwiches at 45, poached chicken 58, all with slow cooling rates. CDI Items, moved to blast chiller to finish cooling with 1 hour of cooling time remaining. Monterey cheese discarded by PIC 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 −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings at 48-50 F and sandwiches in the hallway at 48 F. Items were sitting waiting to be transported to the large cooler for holding. Staff present were not be efficient with their transporting. After several minutes another cart with TCS food was sitting in the hall and staff present said they didn’t place the cart in the hall. CDI, items moved to walk in and cooled to 41 F. Ensure food is moved quickly to the large hallway refrigerator so that it does not warm up. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed items cooled stacked on top of each other and covered. Re-established the cooling methods approved in 2025. Use sheet pans to cool these items in one layer and do not cover until the items are at 41 F. Establishment does not have the speed racks to handle the capacity, EHS recommends that HMS host purchase 8 speed racks for this kitchen to help with cooling capacity. CDI, items vented and moved to blast chiller. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving.

#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 the floors with some debris under equipment. Clean the floors more often, especially under equipment. Observed ceiling with dust, clean the vents. 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 some minor floor tile damage. Observed ceiling vents with chipping paint Keep the floors and ventsin good repair.

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

6-303.11 Provide required lighting intensity. Observed lighting in Large walk in refrigerator at less than 10 foot candles. Observed several lights not working. Replace damaged bulbs.

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Dec 6, 2024 A 94 · 11 violations

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Interviewed one employee and she was not aware or the illnesses and symptoms required to be reported to the PIC, but the employee was aware she needed to report to the PIC when she is sick. Interviewed a second employee and they had the required knowledge. CDI EHS trained employee that was not knowledgeable on the illnesses and symptoms. PIC was not able to provide a training record for the employee. During inspections establishments need to have proof of training on hand for inspections. Verification required. Provide proof of employee training by December 9th. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

Corrected during inspectionRepeat violation

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one personal drink with no straw stored on a food preparation table. Ensure personal drinks are stored on the designated shelf at the front door. CDI, PIC disposed of the beverage.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the interior blade of a chopper and cutting knives with residue. CDI items washed rinsed and sanitized. 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 knives in use that had not been washed and sanitized within the last 4 hours. Also, when instructed to wash and sanitize the knives the employees only used sanitizer. Ensure food contact surfaces and utensils that are in use are cleaned at the required frequency. CDI, PIC had all of the items washed, rinsed, and sanitized before continued use. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with residue and mold. Clean the ice machine more frequently. 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 .

#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 several items cooling, but found one item, and Italian sub that did not achieve 41 F within 4 hours. The specific item was stacked 3 items high in covered containers. CDI, PIC discarded the product. All other items cooling reached 41 F or had a good cooling rate. 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a roasted turkey and melons with no date label. CDI, Turkey discarded due to being prepared more than 7 days ago. Melons discarded by PIC. Ensure items are properly date marked. 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 Italian subs in sealed containers and stacked three containers high. The product did not achieve 41 F within 4 hours. Ensure the product is vented and not stacked too high to ensure adequate cooling. CDI, product was discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 sugar and flour containers with no label. CDI, PIC labeled both products.

#42 · Washing fruits & vegetables −0.5

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed onions being removed from the manufacturer’s packaging and being cut with out washing. CDI, PIC instructed staff to wash the product and staff complied. Retrain staff on washing the produce prior to cutting.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving.

#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 non-food contact surfaces starting to collect dust and debris. Clean the surfaces more often.

#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 floors with some debris under equipment. Clean the floors more often, especially under equipment. 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 some minor floor tile damage. Keep the floors in good repair.

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Aug 2, 2024 A 91.5 · 9 violations

Inspector comments: Establishment has until Monday 4/5/24 to update cooling space to be used and improve cooling methods. Establishment also must come up with a new plan for transporting TCS foods that need to remain cold to the upstairs kitchens in an approved manner. Transporting with out maintaining temperature control is not an approved method.

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

Repeat violation

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 knives secured to preparation tables. Per PIC they are only washed with sanitizer. Also, there wasn’t a policy in placed to clean every 4 hours. Ensure these are cleaned in place by washing, rinsing, and sanitizing every 4 hours when in use. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the blade inside the the robot coupe collecting residue. Observed one slicer stored clean with residue in crevices. Ensure equipment is properly wash, rinsed, and sanitized during the cleaning process. 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 .

#20 · Proper cooling time & temperatures −3

Repeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked salmon and cooked chicken from the other HMS host prep kitchen down the hall place in this locations cooler for cooling. Both products were above 80 F and had been cooling greater than 2 hours. Products discarded by PIC. 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 several products being cooled and awaiting distribution to kitchens on main floor. Pico, salads with chicken, breakfast sandwiches, melon cups, guacamole, chicken wings, etc. All items with cooling rates between 0 to .05 degrees per minute. EHS determine the products would not meet 41 F within 4 hours of total preparation time. Items were opened from packaging and placed in HMS host warehouse refrigerator room down the hall for continued cooling. The kitchen is currently not utilizing the permitted walk in refrigerated room and walk in freezer room down the hall. These spaces are on the permit and shall be used for cooling. All products shall be cooled in open containers to 41 F per the NC Food Code and shall not leave the kitchen refrigerated space for transport until the items are 41 F. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 Facility is not utilizing equipment that will keep food being delivered to upstairs kitchens at 41 F or below. The items are transported upstairs on open carts in cardboard boxes. The establishment shall use cambros or refrigerated carts to transport the foods that require cold holding. The upstairs kitchens are not set up to cool foods after receiving due to limited space. Observed items that were not at 41 F being placed for transport upstairs. PIC moved items back to 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://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

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 Establishment is cooling foods in closed containers. Cool all products in single layers in open containers in the walk in refrigerator and freezer down the hall. Repeat Non-Compliance 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a spray bottle of water and oil not labeled. Ensure these types of items are labeled properly.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the kitchen. Have a pest control company treat for the flies.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned pans stored stacked together wet. Ensure cleaned items are separated and allowed to air dry.

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

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 one box of single service gloves stored below chemicals. Keep single service items stored in an approved location to prevent contamination.

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

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 the inside of the dish washing machine with slime and residue. Ensure the dish washer is cleaned per the frequency listed and more often if needed.

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May 21, 2024 A 96 · 4 violations

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over prepped foods in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stacked with intact stickers. Observed scoop with grease residue and scoop with food residue in clean utensil bin. CDI - PIC removed items to be washed. 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 .

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

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 multiple pans of black beans above 41 F 4 hours after prep. REPEAT. CDI - PIC voluntarily discarded beans above 41 F. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 covered pans of beans at 50 F at 3 hours and 45 minutes after prep. REPEAT. CDI - PIC will monitor temperatures and take immediate corrective action as necessary. Beans did not reach 41 F by 4 hours and were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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Feb 27, 2024 A 98 · 2 violations

Inspector comments: Requested list of establishments this kitchen is currently supporting from Andrew Aiton.

#20 · Proper cooling time & temperatures −1.5

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 4 containers of cooked onions in the walk-in cooler date marked 2/26 that were observed to have not been cooled to 41F within 6 hours. CDI onions discarded by PIC. Observed 2 pans of cooked chicken cooling at insufficient rate. CDI- chicken placed in blast chiller. Observed 2 containers of black beans that were determined to not have cooled to 41F from ambient temperature within 4 hour time period. CDI- voluntary discard by PIC. Overall, observed a large volume of TCS foods are being cooled. Discussed more frequent use of available blast chiller in the kitchen, cooling foods on speed racks uncovered, and avoiding stacking of foods in the cooling process. Verification will occur within 3 days. Requested cooling logs. 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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 containers of TCS foods being cooled in the walk-in cooler. Containers are deep containers, covered with lids, and stacked. Discussed use of blast chiller, speed racks to assist in cooling process. Verification will occur within 10 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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Aug 21, 2023 A 98.5 · 6 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 4 metal pans stored as clean with food debris and 2 plastic pans with labels. CDI PIC moved pans to 3 comp sink. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy Aiola in WIC at 44F. CDI PIC voluntarily discarded. Repeat points not escalated due to only one food item out of temp today. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed grilled chicken with no DM and Aiola DM expired. CDI PIC voluntarily discarded both foods. 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 .

#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 bug spray stored on shelf with coffee creamer. CDI PIC removed bug spray and put in chemical.

#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 spray bottle of water not labeled. CDI PIC labeled water bottle.

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Feb 15, 2023 A 98 · details not yet loaded