A90

SUKI HANA OF NORTHLAKE

6801 NORTHLAKE MALL DR, SUITE FC209, Charlotte, NC 28216

Food Stands · NC permit/State ID 2060022932

Latest gradeA (90)

Last inspectedSep 21, 2026

Inspections on record38

On record sinceSep 14, 2015

Score history

Sep 14, 2015Higher is betterSep 21, 2026

Inspections & violations

Sep 21, 2026 A 90 · 14 violations

Inspector comments: Observed WIC holding at 41F only when WIC is closed for long periods of time. PIC stated that he will call a technician out to service the cooler and will inform EHS on updates concerning repairs. Until walk-in cooler is serviced, facility is prohibited from cooling hot ambient or cold foods. WIC is to only store raw vegetables until service is completed and WIC is functioning properly. EHS to follow-up.

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

Follow-up verification required

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC in facility. CDI: PIC arrived half way through inspection. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of managerial control in facility and PIC is not ensuring that the rules in the food code are being met. EHS observed issues with cold holding, cooling methods, TPHC, storage order, personal hygiene, handwashing and hot holding. CDI: EHS educated PIC on proper food safety and a verification visit will be conducted to ensure PIC demonstrates knowledge. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touching face then proceed to handle fryer baskets with chicken. CDI: PIC instructed employee to re-wash hands.

#10 · Handwashing sinks supplied & accessible −2

Repeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at front hand sink. CDI: PIC placed roll of paper towels at hand sink. REPEAT.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored over raw shrimp and raw beef in WIC. CDI: PIC rearranged storage order to meet compliance. EHS educated PIC on proper storage order of raw animal foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 bus tubs of raw marinated chicken in WIC that was prepped over 4 hours prior with temperatures measuring between 43-45. CDI: PIC voluntarily discarded chicken. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at front grill line measuring 96. CDI: PIC voluntarily discarded chicken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep sink full of lo mein noodles and bus tub of lo mein noodles at prep sink with temperature of 60F. PIC stated that the noodles had been here for over 4 hours. Observed bus tub of lo mein noodles in WIC measuring 44F. PIC stated that they had not been out of the cooler today. Observed raw packaged beef measuring 44F in WIC. Observed lo mein noodles and cut cabbage in fliptop unit measuring over 41F. PIC stated that the items had been in the unit for over 4 hours. CDI: PIC placed beef in RIC to cool to 41F and lo meins and cabbage were voluntarily discarded. Observed WIC holding at 41F only when WIC is closed for long periods of time. Staff is constantly in and out of WIC. PIC moved raw chicken that was not marinated and raw packaged beef to low boy cooler and RIF. EHS informed PIC that the WIC is to be used only for raw vegetable until it can be serviced. No cooling of hot, cold or ambient foods. Verification visit will be conducted to ensure cold holding compliance. 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 .

#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 front steam table using TPHC for TCS foods without time labels. PIC stated that the foods had been put here 10 minutes prior. CDI: PIC marked time stamps for foods held on TPHC.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer measuring over 200 ppm according to EHS test kit. CDI: sanitizer diluted to 100 ppm.

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

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 multiple deep covered bus tubs of raw marinating chicken with temperatures above 41F after more than 4 hours of cooling. CDI: PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#36 · Thermometers provided & accurate −0.5

Follow-up verification required

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometers present in facility. verification visit required to ensure a thermometer is obtained.

#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 one food employee without a hair restraint.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bins of salt and sugar with bowls used for scooping. CDI: PIC removed bowls and was educated on using proper utensils for scooping and ensuring handles are kept out of product.

#49 · Non-food contact surfaces clean

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Mar 19, 2026 A 93.5 · 11 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed employees unable to follow proper handwashing procedures due to hand sinks not being stocked with soap or paper towels. CDI - PIC stocked sinks. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed both handwashing sinks without paper towels or soap. Observed sponge in kitchen handwashing sink. CDI - PIC removed sponge and replaced soap and paper towels at handwashing sinks.

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

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed two heavily dented cans of sauce. CDI - PIC voluntarily discarded cans.

#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 sanitizer in 3-comp sink at 0ppm. CDI - PIC draining sink and refilled it. 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

#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 spice containers on cart by wok and grill without labels. PIC to label all working containers of food.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer at 0ppm concentration. PIC changed out sanitizer buckets.

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

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 containers stored as clean that were wet stacked. PIC moved containers to allow for air drying.

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

Repeat violation

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed broken ice machine and WIF. Remove broken/unused equipment from premises.

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

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility without a kit to test sanitizer concentrations. 10 day VR required (3/27).

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

Repeat violation

-REPEAT- 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 broken wall mounted soap dispenser by kitchen handwashing sink. Observed missing ceiling tiles in area around grill and back door. PIC to address replacement/repair of soap dispenser and ceiling tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceiling around vents in kitchen area. PIC to address cleaning frequency and thoroughness. 6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket water. PIC moved mop to drying area in can wash.

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

6-303.11 Provide required lighting intensity. Observed 3 lights over grill area not working. Replace non-working bulbs.

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Jan 12, 2026 A 98 · 5 violations

#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- Observed pan of cut cabbage in prep top without date marking. CDI - PIC date marked cabbage. 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 .

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

4-501.11 Maintain equipment in good repair. Observed broken ice machine and walk-in freezer. Per PIC, ice machine is being replaced this week, and service tech is coming to work on WIF tomorrow. Facility is getting ice from the machine at the adjacent establishment which is under the same management company. Facility has a limited amount of frozen food that is stored in a reach-in freezer until WIF is repaired.

#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 debris buildup on exterior surfaces of equipment, equipment gaskets and shelving. Per PIC, facility is under new management and is in the process of cleaning and replacing equipment and gaskets. PIC will also address cleaning frequency.

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

-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 floors and walls throughout kitchen area with heavy splash and grease buildup. Per PIC, facility is in the process of deep cleaning floors/walls/ceilings, and replacing wall coverings as needed.

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

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 hood vent filters with heavy grease buildup. Per PIC, facility is replacing filters when hood system is serviced later this week. Going forward, PIC will address cleaning frequency of filters between service visits.

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Oct 17, 2025 A 98.5 · 3 violations

Inspector comments: Establishment uses TPHC for steam table. Start and discard times are written above each item. Written TPHC procedures are located on wall above handwashing sink.

#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 hotel pans on drying rack with pooled water (wet stacked). PIC corrected draining position to make air drying possible. -0 points-

#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 heavy food splash, debris, and residues on non-food contact surfaces of rice pots, on shelving, on gaskets of refrigerated drawers and back of grill top. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

#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 floors underneath shelving and cooking equipment with heavy food splash and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

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May 5, 2025 A 95 · 7 violations

#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 produce slicer stored as clean with food debris build up. CDI- PIC removed item to be w/r/s. *REPEAT* 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 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC rinse food thermometer in handsink before wiping it off with paper towel. CDI- EHS discussed proper cleaning and sanitizing methods with PIC.

#17 · Proper disposition of returned, previously served, reconditioned & unsafe food

Corrected during inspection

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed multiple jalapeños stored in box in WIC with white/grey buildup. CDI- PIC voluntarily discarded item.

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying pests near back dry storage area. PIC stated that pest control had been contacted. *REPEAT*

#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 buckets of soy sauce stored on the floor at back of establishment.

#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 no head coverings being worn by food employees.

#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 floors of WIF with heavy food and liquid debris accumulation. Observed fans being used in kitchen with dust accumulation. Increase cleaning to prevent possible contamination. *REPEAT*

#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 missing ceiling tile near dry storage. PIC stated mall has been notified so repairs can be made. 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 areas behind and underneath equipment in kitchen area in need of cleaning.

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Feb 3, 2025 A 97.5 · 5 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Beef stored above raw shrimp in WIC. Storage order was correct until PIC rearranged some items, PIC stated beef is normally stored on other shelf ounce beef was placed on other shelf storage order became incorrect. PIC stated they were told this was proper storage order. *CDI - EHS explained proper storage order, PIC placed shrimp above beef placing storage order in compliance. NOTE: No points deducted due to storage order being correct and then only incorrect for a couple of minutes. 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 inspectionRepeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink and brown build up in ice machine. *REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers and a vegetable slicer stored clean with small food debris build up. *CDI - Items were placed to be washed, rinsed and sanitized in 3 compartment sink. 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 - Metal container of rice stored past the fill line making item hard to cool in flip top lowboy. *CDI - PIC distributed rice into 3 metal containers evenly to speed up cooling rate. 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 small flying pests near back dry storage area.

#49 · Non-food contact surfaces clean −0.5

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 - Gaskets of WIC and Flip Top Lowboy with debris build up and in need of cleaning.

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Sep 18, 2024 A 96.5 · 7 violations

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

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 drink and water bottle stored on top of cutting board on prep table. *CDI - PIC voluntarily removed and discarded items.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (B) Wash hands after using the toilet room.- P- *Observed - PIC enter kitchen after using restroom and begin engaging with pot of cooking rice. PIC stated they had washed their hands in the restroom after using it. EHS informed PIC that even though they washed their hands in the restroom they shall rewash their hands upon entering the kitchen. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee wash their hands and then turn off faucet without the use of a barrier. *CDI - EHS informed employee of the mistake and the importance of using a barrier to turn off the faucet to avoid contamination. Employee then rewashed hands properly.

#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 - 2 metal containers with food debris and grease build up. *CDI - PIC placed item into 3 comp sink to be rewashed. NOTE: No points deducted due to severity. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Noodles in WIC cooked yesterday without date marking. EHS informed PIC on importance of date marking and to date mark products held longer than 24 hours. *CDI - PIC date marked item. NOTE: No points deducted due to severity. 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 .

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers. *CDI - PIC placed metal containers so they would be able to air dry.

#49 · Non-food contact surfaces clean −0.5

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 - Flip Top lowboy handles with sticky residue build up. *Observed - Gaskets and door of WIC with debris build up.

#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 - Employees phone stored on top of cutting board on prep table. *CDI - PIC removed item.

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May 14, 2024 A 98 · 7 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 open bottle of water stored on the food prep table. CDI - PIC removed.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw marinated beef stored over raw shrimp in the walk in cooler. CDI - educated the PIC on proper storage and sent the PIC cooler storage handout via email. PIC rearranged the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the floor during inspection. CDI - PIC elevated off the ground.

#43 · In-use utensils: properly stored

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in 74F water in a metal container.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the green cutting board heavily scratched and scored. Replace

#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 exterior of the prep top cooler doors and handles accumulating old food debris and residue. Clean and maintain.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and EarPods on the food prep table.

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Dec 7, 2023 A 98 · 4 violations

#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 water bottle on prep cut board during inspection. CDI- drinks discarded. REPEAT.

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed box of frozen shrimp stored next to prep sink, PIC said this product was thawing. Ensure this is thawed under cold running water or in refrigeration. CDI- shrimp moved to cooler.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle contacting raw veggies in drawers unit.

#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 hood system in need of cleaning in area. PIC discussed cleaning frequency of vent grates, will be cleaned soon. REPEAT. Note: points left at 0, different area compared to last inspection and in general NFCS were clean.

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Aug 8, 2023 A 94 · 9 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 employee drink stored on sauce containers. CDI- drink moved.

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

Repeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with pink buildup on white baffle wall, in need of more frequent cleaning to avoid buildup. REPEAT.

#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 a pan of cooked chicken stored in cold holding drawers, holding above 41F. Employee stated he had just recently cooked and put into unit to hold cold, has not properly cooled yet. CDI- chicken removed from unit, brought to walk in cooler to properly cool before placing into drawers unit. 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 .

#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 bulk seasonings with no label.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1x live small roach/water bug crawling on wall near handsink during inspection. Observed several dead bugs behind ice machine, behind dry storage shelving. EHS discussed pest control frequency with PIC, found that pest control service was just here this morning, could be related to why EHS is seeing bugs during inspection. EHS emphasized that pest control may need to be more frequent if this continues to be an issue during inspections.

#41 · Wiping cloths: properly used & stored

#43 · In-use utensils: properly stored

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water used for utensils at flat top area, at room temp. Hold this water at 135F or above, or store utensils dry.

#49 · Non-food contact surfaces clean

#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 floors in need of cleaning, under cooking equipment, under shelving in walk in cooler.

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May 18, 2023 A 95.5 · 4 violations

Inspector comments: Discussed Food Safety Management Systems (FSMS) with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 paper towels at kitchen hand sink. CDI: PIC provided paper towels.

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

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer levels at three compartment sink- 10ppm. CDI: Education provided and food employee remade solution- 50ppm. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup on white catch plate inside ice machine. REPEAT VIOLATION.

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bulk containers of seasonings uncovered. CDI: Food employee covered. REPEAT VIOLATION.

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

4-501.11 Maintain equipment in good repair. Observed lights burned out in front and back vent hoods.

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Mar 28, 2023 A 98 · 5 violations

#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 ice machine with red/ black build up. Ice machine in need of cleaning.

#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 several sauce/ season bins without lids.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI- Bucket removed from the floor.

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

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 handles of tong in onions. Observed handle of scoop in the ice machine.

#49 · Non-food contact surfaces clean −0.5

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Oct 31, 2022 A 97.5 · details not yet loaded