A92.5

HMS HOST COMMISSARY 2

5501 JOSH BIRMINGHAM PY, UNIT 0262, Charlotte, NC 28208

Food Stands · NC permit/State ID 2060022924

Latest gradeA (92.5)

Last inspectedOct 9, 2026

Inspections on record37

On record sinceSep 4, 2015

Score history

Sep 4, 2015Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 92.5 · 12 violations

Inspector comments: Interviewed and employee about employee health procedures and they did not remember any illnesses they are required to report. Verified the employee has been trained via signed policy. Refresh staff on Employee Health procedures.

#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 bottled water in use on a preparation table where an employee was preparing food. Ensure staff stored personal beverages in a designated location for employee food and items. CDI, drink removed by PIC

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

Corrected during inspectionRepeat violation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P. Observed several pans stored clean with food residue. Ensure pans are properly washed, rinsed, and sanitized. CDI, items moved to dish washing area for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at 0 ppm in the dish machine. Ensure that staff are testing sanitizer levels often. PIC unable to get the machine to prime. CDI, Due to the limited volume of dishes needing to be cleaned the establishment will use the 3 compartment sink until the dish machine is repaired. PIC advised all staff on the temporary process. Ecolab arrived to repair while EHS was onsite 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

#20 · Proper cooling time & temperatures −3

Repeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked marinara at 89 F that did not achieve 70 F within 2 hours. Ensure staff are monitoring cooling. CDI, product discarded by PIC 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 .

#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 marinara that was cooling in a deep container in the freezer. Ice had crusted over the top and sealed the heat into the sauce. CDI, product was discarded due to not cooling to 70 F within 2 hours. Kept this violation at half points, because they are using the freezer, shallow cooling, and ice wands in other products. Continue to use ice wands or frequent stirring to assist with cooling in the freezers in deep containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a salt and pepper shaker with no label. Ensure all spices are labeled with the product name. CDI, product labeled by staff

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed a utensil stored in sanitizer. CDI, PIC removed knife and it was properly cleaned and re-sanitized by staff. Ensure staff are properly storing utensils.

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

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few pans stacked together wet and were no air drying properly. Ensure staff are allowed to the items to air dry fully before stacking. CDI, items separated for drying.

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed a plastic piece for an orange colored dicer with damaged and chipping plastic. CDI, PIC removed the equipment from service.

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Repeat violation

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 mold inside the dish washing machine. Clean and sanitize the interior of the machine each day. Recommend leaving doors open to vent moisture when it is not in use.

#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. Observed a shelf under a table near the induction burners with a lot of residue. Observed two large fans with debris in the kitchen. Keep non-food contact surfaces clean.

#51 · Plumbing installed; proper backflow devices −1

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed spring for dish washing sink sprayer starting to droop due to the spring being installed up side down. CDI, spring adjusted with a rubber cord, but it still needs to be installed properly to prevent the sprayer from reaching the sink basins. This has been on previous inspection reports.

#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 dish area floor with ponding water with debris. Keep the floors clean.

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Jun 9, 2026 A 96 · 7 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

#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 spaghetti and rigatoni prepared this morning within last two hours. Rigatoni was at 83 F with 30 minutes left to reach 70 F in a deep covered container. Spaghetti was at 66 F in a shallow covered container. CDI, EHS intervened and had PIC move items to shallow pans and cooling in the blast chiller. Observed guacamole and thousand island dressing with no change in temperature after an hour of cooling. CDI, products moved to shallow containers. Pasta and dressing reached 41 F by end of inspection. Guacamole observed moving towards 41 more rapidly by the end of the inspection. For thick products recommend using sheet pans for blast freezer. 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 .

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

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer above the required ppm level per the test strip. CDI, product remade to correct strength.

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed guacamole cooking in deep covered containers with no change in temperature after an hour. Observed Thousand island dressing cooling in a deep plastic container with no change in temperature after an hour. Observed cooked pasta being cooled in deep and covered containers. Ensure staff are not covering food and using deep containers to cool. Products moved to shallow containers where they cooled properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed one table with a damaged and rusted lower shelf. Repair or replace the table.

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Repeat violation

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Feb 6, 2026 A 98 · 6 violations

#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 flour bin with no label. Keep spices and dry goods labeled. CDI, label added by staff.

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed pans stored together wet. Ensure pans are adequately dried before stacking.

#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 green shelving with chipping paint. Repair or replace the shelving. Observed cutting boards with deep grooves collecting residue. Repair the cutting boards.

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

Repeat violation

#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. Observed bins in the dishwashing area collecting debris. Clean these containers more often.

#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 some debris collecting along the walls in the kitchen. Clean the floors more often so that staff can monitor for the presence of pests.

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Oct 6, 2025 A 96 · 8 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 two dented cans with dents on the seams. Both were located in the walk in refrigerator. CDI, cans discarded.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored on the clean shelf with food residue. Observed the Robocoup food processors with food debris inside the plastic part of the blade. CDI, all items placed at dish washing area for cleaning. 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 .

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Caesar dressing and in house prepared potato salad with a zero degree cooling rate after 40 minutes. Both products still had over 3 hours to cool. Both products observed in deep containers and initially covered. PIC vented the products. CDI, products moved to walk in freezer where they began to cool rapidly by the end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one small drain fly in the kitchen. Ensure the kitchen is free of pests.

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

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

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed spring for dish washing sink sprayer starting to droop due to the spring being installed up side down. CDI, spring adjusted, but it still needs to be installed properly to prevent the sprayer from reaching the the sink basins.

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

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 food debris collecting under shelving, especially near the freezer. Clean the floors.

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May 16, 2025 A 90.5 · 7 violations

Inspector comments: Need to assure that bread crumbs and other items are scooped with a utensil with a handle rather than a by using a pan to scoop.

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certification has expired. She is scheduled to take class within 2 weeks For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed persons handling dirty items and then handling clean items without disposing of dirty gloves and then donning clean gloves. This cross-contaminates the utensils. Correction by explaining process to PIC, who then explained it to staff along with me.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils on shelves with melted plastic film on them, along with lettuce and other food debris on the pans. Repeat violation. VR needed. Also observed wood shavings in pans on shelves. This resulted from work done on facility. Utensils should have been moved prior to work being done and/or utensils needed to be checked for cleanliness after work was done. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilitiesn-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 −3

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Repeat violation. Observed one item unmarked, another marked ‘use by 4/12’, and another marked use by 4/29. Need to monitor coolers for proper date marking and for needed disposal. VR needed. for more information, please visit: www.me inc.gov/foodsafety or view our training videos at the following we/blinks: What are TCS Forf oods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 employee wearing bracelet. Only a plain ring on finger is allowed, no other jewelry on hands or arms.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils; these must be allowed to completely air dry prior to stacking.

#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. Observed utensil shelves in need of more regular cleaning. Found residue on these.

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Feb 27, 2025 A 93.5 · 5 violations

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks with tops that must be manually opened to be consumed. These were also stored on or above food contact surfaces. Store drinks on bottom shelves, and have containers that do not require hands to open, and that have a drink opening or straw for consumption.

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

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food film on some pans and utensils, in several areas. Discuss with staff and assure that they are monitoring for cleanliness of all utensils before these are put up for re-use. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed evaporated milk and perhaps garlic in walk in cooler with no labeling. Both items were discarded. CDI 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 .

#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 knives stored between 2 tables; this is not a clean place to store utensils. Utensils must be stored in a clean place in order to re-use. Knives moved and cleaned. CDI

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards that need to be re-surfaced, or cutting board replaced.

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Oct 31, 2024 A 97 · 3 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. Lettuce shredder needs some cleaning on inside of unit. Some of raised portions are shaved off, need to replace this piece. Austin will address this issue, CDI 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Still seeing some minimal wet nesting of stacked utensils. Watch these when putting on shelving.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Can opener is not NSF/ANSI. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace scarred cutting boards or have planed to be smooth and easy to clean.

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May 21, 2024 A 97.5 · 7 violations

#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. PIC attempted to fill up container of ice from hand sink. CDI - EHS reminded PIC to not use a hand sink for this purpose.

#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 some buildup on can opener blade. CDI - PIC removed can opener to be disassembled and washed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some residue buildup in ice machine. 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. Roasted tomatoes at 99 F 1 hour after cooking cooled to 88 F in 30 minutes in WIF. PIC moved tomatoes to blast chiller in HMS Commissary kitchen and tomatoes reached 75 F by 2 hours after cook time. Some pans reached below 70 F by 2 hours. CDI - PIC voluntarily discarded tomatoes above 70 F. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pico cooling in deep covered plastic containers in WIC and roasted tomatoes cooling in covered pans at an insufficient rate in WIF. CDI - PIC discarded food that did not meet cooling requirements. PIC will ensure temperatures are checked at a frequency to determine if food is cooling properly and take immediate corrective action if needed. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked.

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

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed 3-comp sink sprayer hanging below flood rim. CDI - PIC hung up sprayer at an adequate height.

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Feb 22, 2024 A 98 · 4 violations

Inspector comments: EHS observed a few mouse droppings behind the ovens.

#6 · Proper eating, tasting, drinking or tobacco use −1

Corrected during inspectionRepeat violation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee open employee drinks on shelf with spices and stored over food in kitchen. CDI PIC moved employee drinks. 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 chemical spray bottles stored above dishes. CDI PIC moved spray bottles.

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

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 1 prep table with large amount of rust being used to store mixers. PIC stated that they have order a new prep table. 4-501.11 Maintain equipment in good repair. Observed WIF compressor frozen in back and shut down. All the food was still frozen. Maintenance has been contacted.

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

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 floor in prep area not smooth. This area has a concrete slab that is not level.

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Sep 6, 2023 A 97.5 · 6 violations

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

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 employee drinking from a soda bottle in kitchen area. EHS advised PIC about designated area.

#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 clean metal pans with labels and label residue on them. CDI PIC moved pans to dish room. 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 .

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

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 floor in WIF and soy sauce container on floor in dry storage.

#40 · Personal cleanliness

Corrected during inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee with ring on with stones. CDI PIC had employee remove ring.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans being stacked wet.

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed hand sink out of service because of leaking pipe. PIC stated that they have ordered parts. EHS advised that hand sink must be repaired asap.

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Jun 30, 2023 A 97.5 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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

Corrected during inspectionRepeat violation

REPEAT: 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 foods cooling while covered. Refer to temperature chart. CDI - Chicken breast and 1897 tomato sauce uncovered while poached chicken transferred to walk-in freezer to rapidly cool down < 41 F. -1-

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

Corrected during inspectionRepeat violation

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers. CDI - Utensils separated to allow air drying.*** No escalation in points due to improvement since previous inspection. -0.5-

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

4-501.11 Maintain equipment in good repair. Observed heavy water leaking from underneath dish machine when equipment in use. Leaking results in water pooling on flooring. Repair. -0-

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Feb 15, 2023 A 98.5 · 2 violations

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 foods cooling while covered. CDI-foods were uncovered. REPEAT

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes. PIC stated that dishes are washed upstairs and then brought down to prep kitchen. the dishes are washed prior to being used

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Nov 28, 2022 A 99 · 1 violation

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

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 pico, chicken and guacamole cooling with lids on. CDI-lid were uncovered.

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Jul 26, 2022 A 98 · 2 violations

#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine having a concentration of 0ppm. CDI-machine was primed and new sanitizer concentration was 100ppm

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 pico, chicken and guacamole cooling with lids on. CDI-lid were uncovered.

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Jun 3, 2022 A 98.5 · 2 violations

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

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer being used to clean slicer to hav e a concentration of 400ppm. CDI-sanitizer was diluted to 100ppm.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes. CDI-items were unstaffed to allow to properly air dry

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Jan 24, 2022 A 99 · details not yet loaded