A95

ROOTS

3410 ST VARDELL LN, Charlotte, NC 28217

Food Stands · NC permit/State ID 2060022525

Latest gradeA (95)

Last inspectedJun 4, 2026

Inspections on record36

On record sinceSep 6, 2013

Score history

Sep 6, 2013Higher is betterJun 4, 2026

Inspections & violations

Jun 4, 2026 A 95 · 6 violations

Inspector comments: Facility has two walk in coolers. At the start of the inspection PIC notified EHS that 1 of 2 walk in coolers was not working. Facility has obtained a refrigerated truck to use in place of one of the coolers. During inspection EHS observed that walk in cooler #2 was not maintaining temperatures of 41F or below. See temperature chart. EHS and PIC worked to voluntarily discarded all items in walk in cooler #2 that were above 41F. Facility allowed to maintain open to prepare catering orders for today only using cold food from refrigerated truck. Facility is not permitted to cool any food today or prepare any orders other than those for today. EHS recommends that facility utilize a cold holding log for products in refrigerated truck. Walk in cooler is scheduled to be repaired today- EHS will make onsite visit to reevaluate.

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

Follow-up verification required

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed facility actively utilizing dish machine without sanitizer present. The sanitizer level was not checked this day. EHS did not observe active managerial control surrounding cold holding. Both walk in coolers were not functions during the visit and no temperatures were being monitored or logged. -1- 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.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS Observed raw chicken stored over raw salmon in refrigerated truck and raw beef stored over fish in walk in cooler. CDI- Storage order was corrected. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed facility using dish machine to sanitize dishes with no chlorine sanitizer present. When EHS tested water on dishes it was at 0ppm for chlorine. Facility will be using 3-compartment sink to wash dishes until the machine is repaired.-1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed that the walk in cooler in the main kitchen area was unable to maintain TCS food at 41F or below. EHS observed an ambient air temperature of 48-50F. See temperature chart. EHS completed a product disposition form for items discarded. SEE COMMENTS. -1.5- **3-day VR** 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 .

#35 · Approved thawing methods used

Follow-up verification required

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. EHS observed facility thawing meat in water at 74F. CDI- Food employee added ice to the water to make it 70F or below. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

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 dishes stored as clean and stacked wet. **REPEAT** -1-

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Jan 14, 2026 A 92 · 10 violations

Inspector comments: Facility is being placed on a risk control plan (RCP) for date marking. During the 30 period after RCP implementation, EHS will make unannounced onsite visits to evaluation compliance with date marking. Permit action may be taken if date marking remains non-compliant during the 30 day period. EHS will send PIC a copy of the RCP via email to complete. PIC will return the RCP via email no later than Friday, January 16th to EHS for review - meeting onsite if needed. RCP will then be implemented after approval from EHS.

#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 multiple dishes stored as clean with visible sticker residue present. Dishes are stacked so that residue is touching the food contact surface. Observed multiple squeeze bottles with visible food debris present. CDI- Dishes taken to be w/r/s. 4-501.114 (F) (4) If a chemical SANITIZER is generated by a device located on-site at the food establishment it shall be used as specified and shall be produced by a device that is operated and maintained in accordance with manufacturer’s instructions. Pf. Observed that facility was unable to use sanitizer dispenser according to manufactures instructions due to not having cold water. Instructions indicate that water shall be WHAT DOES IT SAY. CDI- Sanitizer was manually mixed with cold water. 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(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 brisket in WIC #1 at 50F after cooling overnight. CDI- Item was voluntarily discarded. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#23 · Proper date marking & disposition −3

Repeat violationFollow-up verification required

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 the following items present in the facility without date marks; cooked steak, cooked potatoes, roasted tomatoes, cooked sausages (x4), milk, and whipping cream. Observed the following items beyond the allotted 7-days for date marking (dates included are prep dates); sliced turkey (1/3), green chili (1/5), chili paste(1/5), Tzatziki dressing (12/16). EHS observed that facility date marked sandwiches with the date of 1/14 when PIC stated that the meat in the sandwiches was cooked on 1/13. EHS advised that products shall be date marked according to the oldest ingredient. CDI- EHS allowed facility to date marking items with no date as they were prepared the day prior and the employee who prepared the items was present onsite. All items past the 7-days were voluntarily discarded. PIC corrected date mark on sandwiches. **REPEAT** SEE COMMENT SECTION -3- 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 .

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

Follow-up verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory present on seared Tuna on tasting menu. EHS advised that all foods that are served raw or under-cooked should have a consumer advisory on tasting menus and event menus. EHS recommends adding consumer advisory to website menus. -0.5-

#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 brisket cooling in WIC #1 covered in parchment paper and aluminum foil. Cold air was not able to flow around product and PIC was unsure of the methods used to cool the brisket. CDI- PIC voluntarily discarded the brisket. -0- 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

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 few squeeze bottles and plastic containers with spices without labels. -0-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in a sanitizer solution of 0ppm of QUAT. CDI- PIC replenished buckets with sanitizer at 400ppm. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes after they came out of the dish machine. CDI- EHS provided education and dishes were ran through the dish machine again and placed to air dry. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. **REPEAT**

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

5-202.11(A) A plumbing system shall be designed, constructed, and installed according to law. P Observed that a new 3-compartment sinks was installed (moved down the wall closer to the dish machine) and does not have cold water. 3-day VR.

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed carpet in dry storage and RIC areas. **REPEAT** -1- 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 a missing ceiling tile in employee restroom. Replace.

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Oct 2, 2025 A 90.5 · 12 violations

Inspector comments: Facility is being placed on a risk control plan (RCP) for date marking. During the 30 period after RCP implementations, EHS will make unannounced onsite visits to evaluation compliance with date marking. Permit action may be taken if date marking remains non complainant during the 30 day period. EHS will send PIC a copy of the RCP via email to complete. PIC will return the RCP via email no later than Tuesday, October 14th, to EHS for review - meeting onsite if needed. RCP will then be implemented after approval from EHS. EHS will email PIC the application for non continuous cooking and TPHC procedures

#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 stated that employees are not required to undergo health training. Chefs at the catering facility are required to take their servsafe managers course. PIC stated that employees are not required to do health training videos or sign a health agreement. CDI- EHS provided facility will a copy of an approved employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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 hand sink near dry storage was blocked with a table. CDI- Table was removed so that the sink was made accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink near the dry storage area had no paper towels. CDI- PIC replaced paper towels.

#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 Observed dish machine had 0ppm of bleach sanitizer. CDI- PIC replaced bleach bucket and dish machine tested at 150ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers that were stacked in clean dish storage with visible sticker residue present on food contact surface. Observed multiple bus tubs with dirty utensils under prep tables. Observed deli slicer stored as clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s. 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 .

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P EHS observed steaks in the facility and inquired about cooking process. PIC stated that steaks are tenderized with meat mallet and that all beef steaks served are cooked to 120F then cooled and reheated to 165F when needed. CDI- EHS did not observed cooking process during inspection. EHS advised that facility shall discontinue non continuous cooking. EHS provided facility with a copy of the non continuous cooking application and PIC stated that they will fully cook (155F) all steaks the first time without interruption until the letter has been approved.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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 multiple foods throughout the facility that were beyond their 7-day date marking period. Milk, eggs salad, cooked pasta (x2) chicken salad, chim churey (x4), Kugel (x3 pans) were found to have no date mark. The following items were found to be out of date: - Hot pickled onions prep date (9/24) - caramelized onions ( 9/25) - pimento cheese (9/25) - Chicken Tika ( 9/23) - sliced tomatoes (9/25) CDI- PIC voluntarily discarded the products that were out of date and EHS allowed facility to date items that were prepared in the last day. Facility will be placed on a RCP for date marking. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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. Observed facility holding herb butter out of temperature. PIC started that they are holding the butter out for 4 hours then it will be discarded or given to catering order. EHS observed that facility was not using time label and items were not discard after the 4 hours. CDI- EHS emailed PIC a copy of the TPHC form to be completed. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes stored on freezer floor. -CDI- PIC relocated items. **REPEAT** -1-

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with no handles stored in brown sugar and in flour.

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

Corrected during inspectionRepeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple plastic/metal containers and metal pans stacked in clean dish storage nested wet. CDI- Items were taken dish pit to be w/r/s. **REPEAT**

#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 single use item stored on floor in back storage area.

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

Corrected during inspection

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple plastic utensils and a cutting board that were damaged and no longer smooth and easily cleanable. CDI- PIC voluntarily discarded items.

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

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May 27, 2025 A 93.5 · 10 violations

Inspector comments: RCP being implemented for date marking.

#8 · Hands clean & properly washed

Corrected during inspection

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing techniques and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at spray sink. -CDI- EHS educated food employee on where to wash and food employee washed hands at appropriate sink. 2-301.14 (B) Wash hands after using the toilet room. -P- Observed PIC return from toilet room without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed white growth on jalapeños in WIC. -CDI- PIC voluntarily discarded items. -1-

#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-/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 shredded mozzarella and cut up mozzarella cheese, cream cheese, and oat milk with no date marks. Observed items past discard date: tomato paste 5/11 (discard 5/17), caramelized onions 4/29 (discard 5/5), coconut milk 5/17 (discard 5/23), and kidney beans 4/23 (discard 4/29). -CDI- PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during 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 crab salad cooling at a low rate. Item was found cooling in plastic container with lid. -CDI- PIC moved lids to facilitate rapid cooling. **REPEAT** -0.5- 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 .

#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 box of corn and buns stored on freezer floor. -CDI- PIC relocated items. -0-

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees engaging in food prep with wrist watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. -0.5-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

#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 RIC not in use due to not functioning. Repair or replace. **REPEAT** -0.5-

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

Repeat violation

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/damaged ceiling tiles in dishpit area. Repair or replace. **REPEAT** -1- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed carpet in dry storage and RIC areas. 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 dust buildup on ceiling tiles and vent covers. Increased and more thorough cleaning frequency recommended.

#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 prep table. Observed employee drinks stored over retail items in RIC and WIC. -0-

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Feb 5, 2025 A 96.5 · 7 violations

#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 reading at 0 ppm chlorine sanitizer concentration. -CDI- PIC made repairs and chlorine read at 100ppm. -0- 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

#23 · Proper date marking & disposition −3

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- Observed chickpeas roasted red peppers, and pinto beans date marked 1/28 (discard 2/3), house hot pickled onions date marked 12/19 (discard 12/25), housemade grape leaves (dolmas) date marked 1/3 (discard 1/9), caramelized onions date marked 1/22 (discard 1/28) and roasted red peppers date marked 1/22 (discard 1/28). -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed squeeze bottle with no label. Per PIC, contents were dish detergent. -CDI- PIC properly labeled. -0-

#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 green beans and prepared meals cooling at a low rate. Green beans were found cooling at ambient air for an extended amount of time. Prepared meals were found cooling in WIC with lids and stacked on top of each other. -CDI- PIC placed green beans in WIC to facilitate rapid cooling and removed lids from prepared meals to facilitate rapid cooling. -0- 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

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles touching in powdered sugar and almond flour. -CDI- PIC removed. -0-

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

4-501.11 Maintain equipment in good repair. Observed RIC not in use due to not functioning. Repair or replace. -0-

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

Repeat violation

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Oct 1, 2024 A 94.5 · 6 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee go from handling dirty dishes to handling clean dishes without changing gloves or washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

#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- Observed items in RIC #1 above 41F. Refer to temperature chart. Observed ambient air of unit at 40F. Per PIC, items were out for use. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 coconut milk date marked 9/4 (discard 9/10), Latkas date marked 7/30 (discard 8/6), chicken date marked 9/17 (discard 9/23) and ham date marked 9/5 (discard 9/11). Observed whole milk, 2 heavy whipping creams and oat milks with no date mark. Per PIC, dairy items were opened yesterday. -CDI- PIC discarded items past date and date marked items without dates. **REPEAT** -3- 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 .

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items on floor in freezer. -CDI- PIC relocated items. -0-

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. **REPEAT** -1-

#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 buildup on ceilings in some places throughout kitchen area. Increased and more thorough cleaning frequency recommended. 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/damaged ceiling tiles in dishpit area. Repair. -0-

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Mar 27, 2024 A 95.5 · 6 violations

#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 items in RIC # 2 above 41F. Observed ambient air of unit at 46F. EHS placed thermometer in unit a 2nd time and observed ambient air at 40F. Refer to temperature chart. -CDI- PIC voluntarily discarded of cheese as items had not been in use today and placed raw meats in WIC to cool back down. -0- 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 . Although ambient temperature was at 40F, EHS recommended PIC have RI units serviced due to items being out of temperature and items in dairy cooler were reading right at 41F. PIC agreed.

#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-/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 cut cherry tomatoes in WIC with no date. Observed cut red cabbage in WIC with no date. Observed turkey in RIC date marked 3/7 (discard 3/13) & 3/15 (discard 3/21) and black beans date marked 2/28 (discard 3/5). Observed filet in WIC date marked 2/21. -CDI- PIC voluntarily discarded of items past date and cut cabbage as PIC was unsure of prep date. PIC properly date marked cherry tomatoes for 3/21 and filet which was prepped 2/21 but pulled from freezer yesterday. **REPEAT** -3- 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

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 latke mix and cherry tomatoes cooling with lids on. -CDI- EHS educated PIC on cooling methods and PIC vented lids to facilitate rapid cooling. -0- 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 −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head coverings. **REPEAT** -0.5-

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink. Repair. -0-

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Nov 16, 2023 A 95 · 7 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. 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 2 pans with food residue left inside them, stored as clean. CDI - Moved to dish pit to be w/r/s.

#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: 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 cooked roast, caramelized onions, and Chickpeas with no date marking. CDI - The roast, onions, and chickpeas were dated with the proper date marking, PIC stated the items were from a tasting from the previous day. 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 cooked beets held longer than 7 days. CDI - Voluntarily discarded. Observed boiled eggs with no date, PIC could not determine the prep date and they were voluntarily discarded.

#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 chemical stray bottle (sanitizer) with no label. CDI - Bottle was labeled.

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag and container of onions stored on the floor in dry storage. Observed bread and other food items stored on the floor inside the WIF. CDI - Items were removed from the floor. REPEAT.

#40 · Personal cleanliness

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with no head covering. CDI - -Head covering was added.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed some dishes left wet stacked during the inspection. Implement pyramid stacking method to fully dry pans in air drying locations.

#49 · Non-food contact surfaces clean −0.5

Corrected during inspectionRepeat 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 stickers and sticker reside on the exterior of multiple pans, stored clean.

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Jul 11, 2023 A 94 · 7 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef stored on rack above RTE items inside the WIC. CDI - Storage order was rearranged.

#22 · Proper cold holding temperatures −3

Repeat 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 Greek yogurt, shredded cheddar, chick peas, roasted peppers, beets above 41F inside the RIC. CDI - Beets were discarded. Greek yogurt, shredded cheddar, chick peas and roasted peppers were moved to a different RIC for rapid cooling. PIC stated that items were moved to RIC because of WIC malfunction today. WIC seems to be functioning properly and items are being placed back inside the WIC. EHS 3 day VR required.

#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 beet hummus (x2) and onion jam held past 7 days. CDI - items were discarded. Observed roasted garlic aioli with no date marking. CDI - Date Marking added.

#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 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 Greek yogurt cooling at 12:15 PM at 47F, Observed Greek yogurt cooling @ 12:40 PM at 47F. CDI - Greek yogurt was moved to other RIC for rapid cooling.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw meats thawing on the prep sink. CDI - Employee placed raw meats under running water for thawing.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread and shrimp stored on the floor inside the WIF. CDI - Items were removed from the floor.

#49 · Non-food contact surfaces clean −0.5

Corrected during inspection

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Mar 28, 2023 A 95.5 · 2 violations

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 boiled eggs, pulled pork, and pork spring rolls in walk in cooler out of cold holding temperature (see temperature chart). PIC stated walk in cooler gets used very frequently throughout the day with continuous opening and closing of the cooler door possibly causing temperatures to go out. Internal walk in cooler temperature read 48F and air flow coming from walk in cooler was 39F. Also observed pimento cheese, bacon jam, and chick peas in reach in cooler out of cold holding temperature (see temperature chart). PIC stated that Reach in cooler is also opened frequently. PIC also mentioned that a temperature check for all coolers are conducted every morning and his temperatures are below 41F when not frequently used. VR-A verification visit will be conducted within 3 days to see that internal walk in cooler and reach in cooler temperatures are below 41F and all TCS foods maintain 41F or below.

#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 Observed whole milk and heavy cream in walk in cooler without date marking. PIC stated items were opened the day prior. CDI- Items were dated with yesterdays date. -REPEAT VIOLATION- For more information, please visit: http://meck.co/FoodSafety 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 . 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 opened oat milk without a date mark. PIC stated item has been in walk in cooler about a week but wasn’t sure and voluntarily discarded item. For more information, please visit: http://meck.co/FoodSafety 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 .

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Sep 12, 2022 A 95 · 3 violations

#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. For more information please visit: http://meck.co/FoodSafety 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 roasted sweet potatoes and roasted carrots not meeting the cooling rate. Items were cooked an hour prior and had plastic wrap covering the items. CDI-PIC removed plastic wrap and placed items on a sheet pan to rapidly cool. -REPEAT VIOLATION-

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

#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 For more information please visit: http://meck.co/FoodSafety 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 grilled chicken, roasted sweet potatoes, roasted carrots, and cracked pooled eggs cooling in walk in cooler with tight fitting lids or plastic wrap covering entirety of products. CDI-PIC removed plastic wrap and lids from products to allow for rapid cooling. -REPEAT VIOLATION-

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Jun 17, 2022 A 96 · 4 violations

#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. For more information please visit: http://meck.co/FoodSafety 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 pasta date marked 6/14 at a temperature of 45.2F. Pasta had not been removed from walk in cooler. Ensure that foods are vented to meet cooling in the future. CDI- Pasta salad was discarded during the inspection.

#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: http://meck.co/FoodSafety 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 . 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: http://meck.co/FoodSafety 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 . Ensure that foods are properly date marked and discarded by discard date. Observed turkey sliced the other day without a date mark present. Observed chicken salad dated 6/4. CD- Chicken salad was discarded.

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

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: http://meck.co/FoodSafety 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 . Ensure that foods are cooling in earlier listed approved methods. Observed pasta salad that did not meet cooling tightly packed with the lid left attached. Ensure that food has room to disperse heat by removing lid and cooling on sheet pan instead. CDI- Food was discarded during the inspection.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

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Feb 18, 2022 A 98 · details not yet loaded