Oct 15, 2026
A 95
· 7 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish employee handle soiled dishes, then go to handle clean dishes without washing hands. CDI- Hands washed. EHS educated employee on when to wash hands.
#15 · Food separated & protected −1.5
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 raw chicken stored above baked cookies on speed rack. CDI- Chicken placed in oven to cook.
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 sink sanitizer pulling at 0ppm. Manager stated that ECOLAB had just come out to fix the dispenser. Manager hand mixed sanitizer and tested it for the buckets. Sanitizer at proper concentration. ECOlab called and will be out by this afternoon. CDI- Manager will hand mix sanitizer until fixed.
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
#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 without hair restraint.
#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 wiping cloths stored in 0ppm sanitizer. CDI- Sanitizer re-made to proper concentration.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on cut avocados. Remove stickers when cleaning
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets and bags hanging on dry storage rack with dry storage items.
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May 20, 2026
A 94
· 6 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee cough then put on gloves and start preparing food. CDI- Gloves removed and hands washed.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed milks and turkey meat without dates. Items were prepared yesterday. CDI- Dates written on 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 .
#39 · Contamination prevented during food preparation, storage & display −1
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed peaches stored in a bowl unwrapped for children to grab. CDI- Fruit pulled and wrapped.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oil stored on he floor
#45 · Single-use & single-service articles: properly stored & used −0.5
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 boxes of single service cups and container stored on the floor in the dry storage room.
#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 mold on shelves in walk in cooler. -REPEAT Observed large roller bins housing food in need of cleaning.
#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 hole in the wall under the front hand sink.
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Jan 23, 2026
A 93.5
· 7 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed melons and other produce stored above cooked pasta and potaotes. CDI- Cooked items removed and placed above the unwashed items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 slicer blade soiled with old food debris. CDI- Slicer broken down and cleaned.
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 −3
Corrected during inspectionRepeat violation
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed opened milk, salsa and 4 pans of cooked potatoes without dates. Observed cooked turkey breast dated 1/12, container of house made ranch in walk in cooler dated 1/5 and container of house made ranch in tall reach in dated 12/8/25. CDI- All expired items were discarded. All items without dated were prepared this week and were dated with the appropriate date.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed dish machine with large leak at one of the hoses. Water was spilling all over the floor. Dish machine is still functional and reached proper temperature. Get fixed.
#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 shelving in walk in cooler in need of cleaning. Observed milk chest with microbial growth. Observed fan used at dish pit in need of cleaning.
#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 walk in cooler floor in need of cleaning.
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 hole in wall under hand washing sink at the front line.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hair clip stored in the drawer with cooking utensils. Keep personal items in a designated area.
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Sep 18, 2025
A 92.5
· 6 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by dish machine. CDI- Removed.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready to eat items in the walk in cooler. CDI- Ready to eat items removed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 several foods expired in the walk in cooler. Marinara 9/11, white sauce 9/10, salsa 9/10, pasta 9/08, chili 9/04. CDI- All foods discarded
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed foods holding above 41F before placed on TPHC. All items
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items on time. CDI- Paper work left and filled out onsite.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bowl of fruit in bowl for children to grab unwrapped. CDI- Fruit pulled from lunch buffet.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk in cooling floor in need of cleaning.
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Apr 30, 2025
A 95
· 11 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop sink blocked by mop, broom and mop bucket. CDI- Removed
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bag of pico stored in a box with unwashed squash. CDI- Pico removed. Observed bag of lettuce, orange slices stored below unwashed produced. Observed sack of potatoes stored with RTE foods. CDI- Storage order rearranged to proper order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 salami dated 4/22/25. PIC stated that that it was sliced 4/28/25 with the rest of the deli meats. CDI- Dated for 4/28.
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
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach and other spray bottle without label. CDI- Labeled.
#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 salt, seasoning mix and oil bottle without labels.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes in original container being cut for service. Box/ container does not say washed. CDI- Washed.
#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 several boxes of single service items stored on the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep groves. Resurface/ replace.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed dish machine thermometer not functional.
#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 gaskets in need of cleaning. Observed milk cooler in need of cleaning.
#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 in walk in cooler in need of cleaning.
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Feb 5, 2025
A 98
· 5 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking hand sink at dish pit. Observed mop bucket and broom blocking handwashing sink near walk in cooler. CDI- Removed.
#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 bottle of peroxide cleaner stored with drink dispensers in linen closet. CDI- Peroxide cleaner moved to chemical storage area.
#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 cutting boards with deep groves. Replace/ resurface.
#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 gaskets, roller carts, and storage bins in need of cleaning.
#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 walk in cooler floor in need of cleaning. Observed floor between tiles and under, around equipment in need of cleaning.
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Oct 25, 2024
A 96.5
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Apr 23, 2024
A 97
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Nov 16, 2023
A 96
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Jul 21, 2023
A 98.5
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May 23, 2023
A 97
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Mar 24, 2023
A 98.5
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Dec 6, 2022
A 94.5
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Aug 30, 2022
A 97.5
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Jun 2, 2022
A 97
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Mar 24, 2022
A 94
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Dec 10, 2021
A 99
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Sep 17, 2021
A 98.5
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May 5, 2021
A 97.5
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Feb 4, 2021
A 99
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Nov 20, 2020
A 99
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Sep 3, 2020
A 97
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Jan 29, 2020
A 99
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Nov 5, 2019
A 98.5
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Aug 27, 2019
A 98
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Mar 19, 2019
A 99.5
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Dec 7, 2018
A 99
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Sep 11, 2018
A 97
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May 14, 2018
A 97.5
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Mar 23, 2018
A 97.5
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Aug 24, 2017
A 96.5
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Apr 6, 2017
A 97
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Oct 18, 2016
A 98
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Apr 19, 2016
A 98.5
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Feb 5, 2016
A 96
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Dec 11, 2015
A 98
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Sep 14, 2015
A 98
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May 14, 2015
A 98.5
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Mar 6, 2015
A 99
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Dec 4, 2014
A 97.5
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Sep 16, 2014
A 99.5
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May 1, 2014
A 100
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Oct 23, 2013
A 99
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Sep 4, 2013
A 98.5
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