Sep 30, 2026
A 92.5
· 11 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee put on gloves to handle food without first washing hands. CDI- employee washed hands and put on gloves before continuing.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse metal tray and tongs in hand sink behind front counter. CDI- instruction provided to employee; items taken to 3 comp sink in back area.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several trays of potato wedges holding 120-122F. CDI- reheated to above 165F and placed back in hot holding unit.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one open package of hot dogs 48F in reach in unit. CDI- hot dogs were out of cooler earlier, hot dogs allowed to be placed on roller and fully reheated.
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 .
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two dirty green towels stored on counter near dump sink.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed torn gasket on one door reach in cooler behind front counter.
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning needed of non-food contact surfaces throughout including but not limited to exterior and interior of all reach in refrigerators, basins of hand sink, dump sink and 3 compartment sinks, cabinet doors, shelves etc.
#52 · Sewage & wastewater properly disposed −1
5-403.12- Liquid wastes shall be drained from point of source of discharge directly to sanitary sewer. Observed liquid drainage from water filtration system draining from pipe into 3 compartment sink.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors open.
#55 · Physical facilities installed, maintained & clean −0.5
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excessive garbage, open product etc. stored in back area.
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. General cleaning needed for floors and walls throughout including behind front counter and in back kitchen area.
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Apr 21, 2026
A 97.5
· 3 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all times.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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 all TCS food items in topping unit above 41F during inspection. See temperature chart. Ambient in unit 47F.
CDI - All out of temperature items voluntarily discarded. REHS observed ample storage space in adjacent unit to store additional foods. Maintenance contacted during inspection.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods.
0 pts.
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Nov 24, 2025
A 91
· 7 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Follow-up verification required
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no PIC on site during inspection. Ensure PIC is on site at all times.
10 day VR required.
1 pt.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager during inspection. Ensure CFPM is on site during all hours of food preparation and handling.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sweet chili wings and buffalo wings holding below 135F during inspection. See temperature chart.
CDI - Employee verified both items had been in hot holding less than 1 hour and reheated to over 165F. Risk Control Plan to be discussed if no improvement by next inspection.
Repeat. 3 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 opened boxes of hot dogs, beef patties, chicken taquitos, and chicken sausages not baring label identifying the date which they were opened.
CDI - Employee able to verify all items had been received on 11/23. All items labeled. EHS informed employee this practice may not be allowed in the future.
Repeat. 3 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees handling customer foods without donning proper hair restraints. Ensure all employees don proper hair restraints while handling customer foods.
0 pts.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris at bottom of RIF during inspection. More thorough or frequent cleaning necessary to preclude pest harborage.
0 pts.
#51 · Plumbing installed; proper backflow devices −1
Repeat violation
5-205.15 Maintain a plumbing system in good repair.
Observed leak at three compartment sink faucet. Observed drain at three compartment sink backed up to the lip of the drain. Waste water does not overflow onto the floor during heavy use. Employee stated maintenance request has already been submitted.
Repeat. 1 pt.
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May 22, 2025
A 93.5
· 7 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite at time of inspection. Ensure a CFPM is onsite during all hours of operation. REPEAT.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in back storage area/ office filled with empty beverage cans. CDI: PIC removed cans from hand sink.
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed wings, chicken skewers, breaded wings and mini tacos being held in grab and go warming cabinet on front counter all below 135F. CDI: Employee reheated all items to above 165F before returning to hot hold. REPEAT.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed an open box of spicy beef turnovers being held in prep reach in cooler below counter without a date mark. CDI: Employee date marked box which was opened yesterday. REPEAT.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several single use to go containers being stored outside of their original packaging right side up on prep shelf. CDI: Employee inverted containers to protect against contamination.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at 3 compartment sink. Repair leak.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed unisex bathroom missing a covered waste bin. Provide a covered waste bin.
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