ADAMS MART

Jul 7, 2026 A 90 · 9 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at BOH hand washing sink. CDI - PIC obtain paper napkins.

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps for 4-hour TPHC. CDI - PIC placed 9:00AM time stamps for buffalo, sweet/sour chicken wings, potato wedges, and chicken tenders.

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

Repeat violation

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects near drain by 3-comp-sink. CDI - PIC removed insects.

#43 · In-use utensils: properly stored −1

Corrected during inspectionRepeat violation

REPEAT 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 knife stored between counter and prep table. -CDI- PIC removed items and placed to be W/R/S.

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

Corrected during inspectionRepeat violation

REPEAT 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 unfolded pizza boxes stored on the floor near mop sink. CDI - PIC removed boxes off the floor.

#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 some gaskets in need of replacement at lowboy coolers and freezers. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal railing for pizza oven conveyor rusted in need of replacement. **REPEAT** -1-

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT 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 buildup and debris in interior/exterior surfaces of lowboy coolers, freezers and prep units. Observed NFCS of pizza oven with heavy debris. Increased and more thorough cleaning frequency recommended. 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 prep top table chipping and broken being held with black tape. PIC is in the process of buying new prep table.

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

Repeat violation

REPEAT 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 Heavy grease and food built up on baseboard around kitchen equipment. Observed debris and trash on floors especially beneath and behind equipment in hard to reach areas. Observed walls in need of detailed cleaning, especially in hard to reach areas behind equipment like ice machine. Observed dust build up on ceilings, vent covers, and light fixtures. Observed general deep cleaning needed throughout kitchen area. Increased and more thorough cleaning frequency recommended. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen equipment and utensils BOH area no longer being used. Remove items no longer in use. 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 floors not smooth and easily cleanable throughout FOH kitchen area.

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Dec 10, 2025 A 91 · 18 violations

Inspector comments: EHS observed utensils stored in water. Per PIC, items were no longer in use and were to be taken back to 3-comp sink to be W/R/S. EHS spoke with PIC about procedures for HH of fried chicken. EHS stated that krispy krunchy’s policy is to hold chicken and other items in chicken case at 135F or above for 2 or 4 hours, depending on the product. EHS asked what facility does if product drops below 135F during that time, PIC stated items are discarded. PIC stated that previous inspector told him to do TPHC for those items because facility was struggling to maintain temperatures. EHS observed written TPHC procedures and proper procedures being followed.

#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 CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating in food area. -CDI- EHS educated food employee on designated areas and food employee relocated. -0-

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee pick up something off the floor and begin to return to food prep without washing hands. Observed same food employee touch personal phone and begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed visible food debris in handsink, as if it had been used for dumping. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned out. -0- 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in restroom. -CDI- EHS provided signage.

#15 · Food separated & protected

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee pick something up off the floor with gloved hands and then begin to return to food prep without washing hands. Observed same food employee touch personal phone with gloved hands and then begin to return to food prep without changing gloves. -CDI- EHS educated food employee on when to change gloves and food employee changed gloves. -0-

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed visible food debris on dishes stored as clean. Per PIC, items not in use. -CDI- EHS educated PIC on ensuring that items not in use are stored or clean or removed from facility and items were moved to dishpit 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 . 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 tongs that had been in use for more than 4 hours. Per PIC, facility prepared food as early as 6a, at time of visit, it was after 12p. -CDI- EHS educated PIC on cleaning frequency PIC moved items to dishpit 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup inside of microwave. Increased and more thorough cleaning frequency recommended. -1.5-

#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 pepperonis and sausages in prep unit above 41F. Refer to temperature chart. Bag of pepperonis were found on top of containers, not submerged in the holding containers and per PIC, sausages had been out for prep. -CDI- PIC placed items in lowboy freezer to cool back down. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date marks on sausage and beef in prep unit. Per PIC, items had been opened today or prior day. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 squeeze bottles in prep unit with no labels. -0-

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at BOH near dishpit and dry storage area. **REPEAT** -2-

#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 chicken breader stored on floor in dry storage area. -0-

#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 PIC and food employee with no protective head covering. -0-

#43 · In-use utensils: properly stored −1

Corrected during inspectionRepeat violation

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 knife stored between counter and prep table. -CDI- PIC removed items and placed to be W/R/S. **REPEAT** -1-

#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 employee coat stored on top of single-use and single-service items. -0-

#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 some gaskets in need of replacement at lowboy coolers and freezers. Observed damaged door handle on one of the lowboy freezers. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal railing for pizza oven conveyor rusted in need of replacement. **REPEAT** -1-

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup and debris in interior and exterior surfaces of lowboy coolers, freezers and prep units. Observed NFCS of pizza oven with heavy debris. Observed grease buildup on hood (except panels). Observed NFCS of cappuccino maker in need of cleaning. Observed interior surfaces of storage cabinets in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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

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 Heavy grease and food built up on baseboard around kitchen equipment. Observed debris and trash on floors especially beneath and behind equipment in hard to reach areas. Observed walls in need of cleaning, especially in hard to reach areas behind equipment like ice machine. Observed dust build up on ceilings, vent covers, and light fixtures. Observed general deep cleaning need 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 ceiling tiles and what appeared to be water damage above dry storage area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen equipment and utensils near dish washing area no longer being used according to PIC. Remove items no longer in use. **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 floors not smooth and easily cleanable throughout, primarily at FOH.

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

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on cutting surface of prep unit and employee food stored above retail items in bottom portion of prep unit. Observed employee coat stored on top of single-use items. -CDI- PIC relocated items. **REPEAT** -0.5-

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Jun 6, 2025 A 93 · 10 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine walls and flip lid. Increase frequency of cleaning.

#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 container of chicken tenders, spicy and buffalo chicken wings in H/H unit below 135F. CDI - PIC voluntarily discarded al three pans. 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 .

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

Repeat violation

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area and nats near 3-comp-sink. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.Observed several dead insects under prep cooler and around cooking equipment. Increase pest control visits and general cleaning to minimize the presents of insects.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use green wet wiping cloths stored directly on prep counters and underneath cutting board. CDi - PIC placed wiping cloths in discard bin.

#43 · In-use utensils: properly stored −0.5

Corrected during inspectionRepeat violation

REPEAT 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 three metal tongs stored directly on soiled counter top and cutting knife stored between prep unit and hot holding unit. CDI - PIC moved items to 3-comp-sink. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice scoop stored in soiled blue bucket with pool water fill debris. CDI - EHS educated PIC on how to stored ice scoops. PIC moved bucket to 3-comp-sink.

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

Repeat violation

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal railing for pizza oven conveyor rusted in need of replacement.

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT 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 build up on lower shelfs of low boy coolers and food debris. 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 build up and debris scattered under and around 3-comp-sink area. Increase frequency of cleaning and discarding of items that are no longer being used.

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

Repeat violation

REPEAT 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 Heavy grease and food built up on baseboard around kitchen equipment. Observed general deep cleaning need throughout kitchen area. 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 stained and broken ceiling tiles near 3-comp-sink and above H/H unit. 6-501.16 Store mops for air drying after use. Observed wet mop heads co-mingled with beer and soda cans on the floor near utility sink. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen equipment and utensils near dish washing area no longer being used according to PIC. EHS suggested removing items from establishment such as mixing bowls and vegetable smashers.

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

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drinks co-mingled in low boy cooler with customer food. CDI - PIC voluntarily discarded personal food items.

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Aug 23, 2024 A 91 · 11 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present.

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink near 3-comp-sink with no paper towels. CDI - PIC went and obtained a roll of paper towels for dispenser.

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

Corrected during inspectionRepeat violation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed no written procedures for items held on time. PIC stated items that are held on four hour time are chicken tenders, chicken wings, and personal pan pizza. CDI - PIC voluntarily discard food. EHS e-mail copy of TPHC form to PIC and filled it out.

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

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach bottles on dry storage rack stored above single service items and clean equipment near 3-comp-sink. CDI - PIC rearranged shelf and moved bleach bottles to chemical rack.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several nats throughout kitchen area mainly by 3-comp-sink area.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use a few wet wiping cloths stored directly on prep counters and underneath cutting board. CDi - PIC placed wiping cloths in discard bin.

#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 three metal tongs stored directly on soiled counter top and cutting knife stored between prep unit and hot holding unit. CDI - PIC moved items to 3-comp-sink.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal railing inside low boy cooler with built up food debris and rust.

#49 · Non-food contact surfaces clean −1

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 food built up on lower shelf of low boy coolers and food debris scattered throughout low boy coolers #1 #2. EHS suggested frequent cleaning of units.

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

Corrected during inspectionRepeat 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 Heavy grease and food built up on baseboard around kitchen equipment. Observed general deep cleaning need throughout kitchen area. 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 stained and broken ceiling tiles near 3-comp-sink. PIC stated they had a water leak in ceiling and repairs were completed ceiling have been ordered. 6-501.16 Store mops for air drying after use. Observed wet mop heads co-mingled with beer and soda cans on the floor near utility sink. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen equipment and utensils near dish washing area no longer being used according to PIC. EHS suggested removing items from establishment such as mixing bowls and vegetable smashers.

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

Corrected during inspection

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease and food built up on hood filters

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Jan 17, 2024 A 94 · 8 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present. repeat

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking coffee while prepping food.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC provided one. Repeat

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

Corrected during inspectionRepeat violation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken, fries, fries, held on time without a written procedure. CDI. PIC voluntarily discarded. REPEAT

#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 sanitizer in spray bottle stored directly on prep area. CDI. PIC removed

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while working with food.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment through out the facility, Needs to be cleaned. Repeat.

#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 build up on floors, walls, and ceilings. Needs to be cleaned. Repeat.

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Jul 13, 2023 A 92.5 · 7 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present. repeat

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel unable to dispense. CDI. PIC fixed it.

#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 chicken in the RI, cold holding at temperatures above 41F. CDI. PIC removed to the cooler and indicated that the chicken was just brought out. PIC was also advised to avoid over stacking of chicken. 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 .

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

Corrected during inspectionRepeat violation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken, fries, fries, held on time without a written procedure. CDI. PIC voluntarily discarded. REPEAT

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables.

#43 · In-use utensils: properly stored −1

Corrected during inspectionRepeat violation

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 utensils for mixing chicken, stored in dirty container. CDI. PIC removed. Repeat.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment through out the facility, Needs to be cleaned. Repeat.

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Mar 7, 2023 A 93 · 9 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present. repeat

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

Corrected during inspectionRepeat violation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken, fries, fries, held on time without a written procedure. CDI. PIC voluntarily discarded.

#36 · Thermometers provided & accurate −0.5

Corrected during inspection

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no batteries in thermometers. CDI. PIC ordered new ones.

#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 oil containers stored directly on the floor. CDI. PIC removed.

#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 employees working with food without hair covers. Repeat

#43 · In-use utensils: properly stored −0.5

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 utensils for mixing chicken, stored in dirty container. CDI. PIC removed. Repeat.

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

4-501.11 Maintain equipment in good repair. Observed one of the food heaters unable to heat food. Needs to be repaired.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment through out the facility, Needs to be cleaned. Repeat.

#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 build up on floors, walls, and ceilings. Needs to be cleaned. Repeat.

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Aug 16, 2022 A 96.5 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present. repeat

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

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken, fries, fries, held on time without a written procedure. CDI. PIC voluntarily discarded.

#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 working with food without hair covers.

#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 utensils for holding chicken, stored on dirty surfaces. CDI. PIC removed.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment through out the facility, Needs to be cleaned. Repeat.

#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 build up on floors, walls, and ceilings. Needs to be cleaned.

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Jan 26, 2022 A 96 · details not yet loaded

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Aug 9, 2021 A 96 · details not yet loaded

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Jun 24, 2021 A 95 · details not yet loaded

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Aug 14, 2020 A 95 · details not yet loaded

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Aug 16, 2019 A 98 · details not yet loaded

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Apr 18, 2019 A 97 · details not yet loaded

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Feb 27, 2018 A 98 · details not yet loaded

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Sep 8, 2017 A 95.5 · details not yet loaded

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Jun 5, 2017 A 94.5 · details not yet loaded

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Oct 5, 2016 A 92.5 · details not yet loaded

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Mar 15, 2016 A 95.5 · details not yet loaded

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May 21, 2015 A 94 · details not yet loaded

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Oct 7, 2014 A 95 · details not yet loaded

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Apr 1, 2014 A 97 · details not yet loaded

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Score history

Inspections & violations