A94

IACOFANO'S CATERING AND FOODSERVICE

3000 YORKMONT RD, Charlotte, NC 28208

Food Stands · NC permit/State ID 2060022714

Latest gradeA (94)

Last inspectedOct 22, 2026

Inspections on record39

On record sinceJul 18, 2014

Score history

Jul 18, 2014Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 94 · 14 violations

Inspector comments: Facility is planning for a remodel. Contact MCHD to notify of plans before beginning work.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed delivery driver exit and enter kitchen several times engaged in preparing exposed food for food order without washing hands. CDI - Hand washed and employee reminded when to wash hands. -2-

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed couscous cooling uncovered in whale in cooler under unwashed apples and other produce. CDI - Produce moved to lower shelf with other unwashed produce. -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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in dish machine at 10ppm. CDI - PIC primed dish machine and tested again to ensure reading over 50 ppm. Dishes that had been washed were re-washed with correct sanitizer concentration. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cooked potatoes, cut tomatoes and other TCS foods in the facility, in use that were more than 7 days past date marking. CDI - Products voluntarily discarded and PIC aware that more line checks and cooler checks are needed to identify and handle expired foods. Observed singular dates, two date (receiving and date opened) and HACCP dates with date and time stamp. Revise system to ensure clarity for all food employee for meaning of dates on TCS foods. -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: 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 lox on menu without notification that product is cold smoke without cooking step prior to freezing. VR no later than 11/01/2026 to ensure all menus have been updated to reflect raw or undercooked ingredients. -.5-

#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 Observed lobster claw, cooked shrimp and other TCS foods thawing under cold running water at 71F for a time period that was long enough for internal temperatures of food to rise above 41F. Monitor foods while thawing and maintain cold if intent is for food to cold hold. -0-

#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 foods stored under leaking condenser in walk in freezer in kitchen with ice buildup on outer packaging. Move food away from condenser drip until repaired. -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 food employee packaging to go orders and working with exposed food without wearing an effective hair restraint. -0-

#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 rolling cart with gloves and other food equipment stored directly under bug zapper, stored knives and ice wand with buildup on outside and quart containers used to scoop dry goods stored on lids that are not clean. Keep items in a clean, dry location. -0-

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

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup inside dish machine with more than 24 hours between cleaning. Clean at least every 24 hours. -.5-

#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 the gaskets to the cookline and handles on oven and other cooling equipment. Also buildup on hood system. Clean. -0-

#53 · Toilet facilities: properly constructed, supplied & cleaned

6-302.11 Supply toilet tissue at each toilet. -Pf Observed one toilet without tissue. CDI - PIC placed tissue at each toilet. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed cleaning needed in bathroom in kitchen. Clean. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets and other debris on concrete pad for dumpster. Discard items so dumpster and cardboard container can be placed back on concrete pad. -0-

#55 · Physical facilities installed, maintained & clean

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 with pasteboard used to cover walls in laundry room. Replace with cleanable nonabsorbent material. -0-

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May 7, 2026 A 98 · 2 violations

#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 molded ricotta cheese in a glass RIC. -CDI- PIC voluntarily discarded the ricotta immediately. (1 pt)

#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 ceiling tile in the clean dish storage room causing the exposure of insulation. Also observed damaged/missing ceiling tile over the hand sink adjacent to the 3 comp sink. Repair/replace missing tiles. REPEAT*** (1 pt)

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Jan 16, 2026 B 87.5 · 8 violations

Inspector comments: Inspection was lead by Kayla Ward.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the deli slicer and several dishes/utensils soiled with food debris/residue while being stored as clean. -CDI- PIC placed the soiled item in the dish pit to be W/R/S. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in the flip top unit above 41F while said to be cold holding. EHS recorded an ambient temperature of 43F in the unit. This unit was also non-compliant during the previous inspection. -CDI- PIC voluntarily discarded the necessary items that had been in the unit for over 4 hours and relocated any TCS foods that were 41F or below. 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 a very large amount of TCS foods that were out of date or did not have a date mark. -CDI- PIC voluntarily discarded the necessary items. 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 .

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil and margarine squeeze bottles without labeling. Label the necessary containers. (0 pts)

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor in the WIF. Place items at least 6 inches above the floor. REPEAT*** (2 pts)

#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 single-use containers being stored without being inverted. -CDI- PIC inverted the containers. (0 pts)

#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 torn gaskets on the WIF in the kitchen area. Repair gasket. REPEAT*** (0.5 pts)

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

Repeat violation

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Sep 10, 2025 A 91.5 · 9 violations

#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 nozzle attached to paper towels at the hand sink adjacent to the 3 compartment sink. -CDI- PIC provided paper towels for the hand sink. (0 pts)

#16 · Food-contact surfaces: cleaned & sanitized −3

Repeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer testing at 0ppm while actively being used. VERIFICATION REQUIRED*** 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils soiled with food debris/residue while stored as clean. Also observed the deli slicer soiled with food debris/residue. -CDI- PIC Placed all soiled utensils and equipment in the dish pit to be W/R/S. If food contact surfaces continue to be non-compliant, a risk control plan may be issued. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs, mozzarella balls, fest cheese, and blue cheese all above 41F while said to be cold holding. EHS recorded a temperature of 45F as the ambient temperature of the top layer of the unit. PIC voluntarily discarded all of the TCS items that had been sitting int he top of the unit for longer than 4 hours. VERIFICATION REQUIRED*** (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 .

#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 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 several items without date marks and one expired container of pico de gallo marked 8/13/2025. -CDI- PIC voluntarily discarded the pico and correctly date marked the other items. REPEAT*** (1.5 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 .

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

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the freezer stored directly on the floor. Also observed cans of food being stored directly on the floor in the dry storage area. REPEAT*** (1 pt)

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

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

4-501.11 Maintain equipment in good repair. Observed damaged gasket on the WIF door. Repair/replace damaged gasket. (0 pts)

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed pipes leaking at the hand sink in the kitchen causing water to leak onto the floor. Repair leaking pipes. (1 pt)

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

Repeat violation

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Jun 11, 2025 A 95.5 · 10 violations

#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 a half eaten sandwich on a prep table in the kitchen at the beginning of the inspection. CDI - PIC voluntarily discarded sandwich and sanitized counter.

#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 a sealed package of cheddar cheese slices with visible microbial growth on the slices of cheese inside. CDI - PIC voluntarily discarded.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to have visible food debris and grime on the back surfaces of the blade. PIC stated he had not used the deli slicer during his shift and that it only gets used once every other day during prep. REPEAT. - Observed multiple stacks of plastic insert containers, of all sizes, that were stored as clean in the dish storage room with visible sticker residue and food debris. REPEAT. CDI - PIC took apart deli slicer and placed at dishwashing area to be W/R/S. Dishes removed from storage and placed at dishwashing 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 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 plastic containers of marinara sauce in the 3 door RIC opposite of the chemical storage rack with date marks of 5/13 and 5/29. No proof was on site that the product is non-TCS. - An insert container of cooked penne was in the 3 door RIC opposite the chemical storage rack with a date mark of 5/29. CDI - PIC voluntarily discarded all 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 .

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk storage bins of sugar, flour, and panko in the dry storage room that were not labeled as to their contents. CDI - PIC labeled bins.

#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 boxes of frozen pastries and desserts stored on the floor of the kitchen WIF.

#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 soiled wiping clothes stored on the prep counter and not in a sanitizer solution between uses. No sanitizer buckets were observed set up at the time of the inspection. PIC stated they usually use the sanitizer spray bottles and then the cloths to wipe down. CDI - PIC filled up a sanitizer bucket to store in use wiping cloths.

#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 the gaskets to the cookline refrigerated drawers and the gaskets to the WIC in the single service storage area to be covered in an accumulation of food debris and black grime.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. - Observed a leak in the faucet of the dishwashing area handwash sink when the sink is in use.

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

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 a missing ceiling tile in the clean dish storage room. PIC stated they are still in the process of trying to fix the root of the problem before they put new ceiling tiles in as they have an issue with a pipe freezing and then leaking, causing the pipe brackets to rust/break. REPEAT.

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Feb 27, 2025 A 96.5 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the 3 compartment sink to not be provided with soap. CDI - PIC refilled soap dispenser.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed multiple boxes of raw chicken stored directly above packages of pre-cooked/RTE short rib, birria, brisket, and sausage in the WIF. REPEAT. CDI - PIC rearranged storage order. 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

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer, robot coupe blade, several stacks of plastic insert containers and 2 stacks of metal insert containers stored as clean to have food debris, sticker residue, and other contaminants on the food contact surfaces. REPEAT. CDI - PIC cleaned deli slicer immediately. All other contaminated dishes placed in dirty dish pile 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer solution in the mechanical dishwasher to be at 0ppm at the time of the inspection. PIC was unaware of the issue as they just had the repairman out the week prior for a separate issue on the dish machine. PIC contacted the repairman at the time of the inspection but was unable to get an exact time/date for the appointment at the time of the inspection. PIC stated they will switch to manual ware washing until the repair can be made. EHS observed the 3 compartment sink filled up properly at the time of the inspection. 3 day VR to observe repaired mechanical dishwasher and continued compliance on 3 compartment sink sanitizing. 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

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

Corrected during inspection

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 a case of single service to go trays stored directly on the ground, adjacent to the storage racks by the WIR. CDI - Moved onto storage rack.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips on site at the time of the inspection to test the sanitizer concentration of the mechanical dishwasher. 10 day VR to observe compliance.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a missing ceiling tile in the clean dish storage room. PIC stated the tile was missing due to them repairing a pipe bracket the day prior. PIC stated they are still in the process of repairing the pipe bracket but will reinstall the ceiling tile once the repair is done.

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Oct 24, 2024 A 95.5 · 8 violations

Inspector comments: Establishment prepares molluscan shellfish for special requests. Be sure to save all tags for 90 days in chronological order. Tags must be labeled for when the last product was sold.

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

#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 Observed open packages of raw beef stored above ready-to-eat products in the walk-in freezer. CDI - Items were moved to the correct order.

#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 food debris on the areas under and behind the deli slicer blade. CDI - Items will be taken apart to clean.

#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 cooked vegetables cool 2 degrees in 31 minutes. CDI - Items was brought to the walk-in cooler to rapidly cool.

#23 · Proper date marking & disposition −3

Repeat violation

REPEAT 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 cooked vegetables, deli meats, chicken, ham, soup and blue cheese with missing date marks. CDI - Items were date marked for when they were prepared. Observed Alfredo, artichokes, sausage, tuna salad, cucumber salad, and stuffed grapes past the 7-day date mark. CDI - All items were voluntarily discarded.

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

Corrected during inspection

#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 boxes of food on the floor of the walk-in cooler and dry storage. Observed food stored under a leaking walk-in freezer compressor.

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

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor and rusting shelves in the walk-in cooler.

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Jan 12, 2024 A 96.5 · 8 violations

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored in cold drawer above drawer containing cut melon with no barrier between top and bottom drawers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (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 heavy residue buildup inside microwave.

#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 cooked beef in cold drawer from 1/9 with no date mark. Observed beef stroganoff and cooked fish from yesterday in WIC with no date mark. Observed thawed BBQ with 9/30 cook/freeze date but no thaw date in RIC. Observed opened containers of pico and humus in RIC with no date mark. PIC did not know when pico and humus were opened. REPEAT. CDI - PIC dated or discarded all 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed spray bottles of quat sanitizer over 400 ppm. CDI - employee diluted sanitizer to adequate concentration.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during start of inspection. Keep exterior doors closed or protect opening with screen door.

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

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed commercially sealed bags of food with heavy ice accumulation stored under leaking condenser in WIF.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout facility. REPEAT. Points not escalated due to different item observed from previous inspection. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential-use fryer and griddle. Replace with ANSI certified or equivalent equipment.

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

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Aug 29, 2023 A 98.5 · 6 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed boiled eggs and salmon with no date mark in WIC. Observed melons, pasta salad, chicken salad, potato salad, egg salad, and various other items in prep and reach in cooler with no date labels. CDI - Dates were applied correctly. 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 .

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

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored in dusty bins in storage room. Bins need to be cleaned.

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

Corrected during inspection

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

4-501.11 Maintain equipment in good repair. Observed lid of flip top cooler damaged and separating. Needs repair.

#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 build up on stand for large stand mixer and on heat sealer. Needs cleaning.

#55 · Physical facilities installed, maintained & clean

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Feb 28, 2023 A 96 · 3 violations

#2 · Certified Food Protection Manager −1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some tongs and lid stored as clean with food residue. CDI: items placed at the dish pit to be rewashed. REPEAT VIOLATION -3- For more information, please visit: http://meck.co/FoodSafety 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 .

#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 grilled chicken made today tightly covered and cooling in the tall reach in. EHS discussed with PIC on venting/uncovering when cooling and placing in the walk in cooler for quicker cooling. CDI: container of grilled chicken placed in the walk in cooler and uncovered. -0- 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 .

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Nov 17, 2022 A 94 · 4 violations

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 meat slicer stored as clean with food residue on the black of the blade. Per PIC, slicer hasn’t been used for over a week and are currently waiting on parts. CDI: slicer was broken down to be cleaned. -1.5-

#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 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 . Observed Cole slaw (11/7), pork (11/8), chicken salad (11/10), black eye peas, sliced tomatoes, marinara sauce, green bean, and corn beef hash stored in the tall reach in dated past 7 days and/or no date labels. CDI: all items voluntarily discarded. REPEAT VIOLATION -3-

#35 · Approved thawing methods used −0.5

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in stagnant water. -0.5-

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

Repeat violation

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 plastic cup with no handles used as a scoop in the panko container. REPEAT VIOLATION -1-

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Aug 1, 2022 A 96 · details not yet loaded