Oct 27, 2026
A 90.5
· 13 violations
#8 · Hands clean & properly washed −2
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 no hand drying method used or made available at handsinks used by establishment at majority of food prep stations. CDI- PIC had food employee place napkins at each station while establishment awaited paper towels.
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 (E) Wash hands after handling soiled equipment or utensils. -P. Observed multiple food employees fail to use barrier to turn off sink after washing hands. CDI- EHS discussed with PIC to discuss with food employees to prevent recontamination of hands.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed majority of handsinks being used to dump drinks and food items. CDI- EHS discussed with PIC, PIC had employee begin process of cleaning items and pointed out “do not dump” poster.
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violationFollow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed establishment currently awaiting replacement dish machine due to history of disrepair. PIC stated establishment is currently using 3-comp sink and has moved back to single-use only articles. PIC to inform EHS when new unit is installed for assessment and approval. During inspection active dish washing was being done while sanitizer was testing at 0 ppm, and without way to stop solution from draining during process. PIC was able to provide stopper and replace container of quat sanitizer reading above 150 ppm. VERIFICATION REQUIRED on or before 10/30 to assess operating procedures and dish machine installation updates.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade needing cleaning. CDI- PIC removed item to be w/r/s.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#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 2 out of 4 walk-ins with an ambient temp above 41F while storing TCS foods. PIC voluntarily discarded TCS foods held in unit for more than 6 hours and removed remaining TCS foods, within parameters, to walk-in cooler in good repair. VERIFICATION REQUIRED on or before 10/30 to assess status of walk-in units.
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 −3
Corrected during inspectionRepeat violation
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 several TCS food items at each station being held on TPHC without being marked in accordance with approved procedures. CDI- PIC discussed procedures with station employees and had correct time marked on sheets held in folder. *REPEAT*
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed heavy presence of drain flies in dish pit area. PIC stated orkin has been present for maintenance and plans to install wall zappers.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed several metal pans being wet stacked on racks in dish pit.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed walk-in units in disrepair. Heavy ice build up on unit’s fan observed leaking onto floor. Gaskets needing repair on walk-in unit closest to walk-in freezer. PIC placed work order during inspection.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without quat sanitizer test kit. CDI- EHS provided strips to be used until order is received.
#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 handles of cooking and hot holding equipment needing cleaning.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed handsink near salad bar without cold water functioning properly.
#53 · Toilet facilities: properly constructed, supplied & cleaned
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsinks needing cleaning throughout establishment.
#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 cleaning needing around baseboarding, under and behind equipment throughout kitchen.
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Jun 23, 2026
A 94
· 5 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violationFollow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine measuring at 0ppm chlorine. VR required. REPEAT VIOLATION.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer stored as clean with food debris on blade. CDI, removed from clean dish storage by PIC to be properly 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 .
#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 Salisbury steak hot holding at 120F. CDI, TCS food item reheated to above 165F.
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 several TCS food items being held on TPHC hot holding without being marked at all in accordance with notated rule. CDI, during time of inspection TCS food items were properly marked by PIC.
#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 1 walk in freezer and 1 reach in refrigerator unit out of order. REPEAT VIOLATION.
#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 parts of baseboard damaged behind dish machine. Observed part of ceiling peeling near dish machine area. Slight improvement from previous inspection regarding cleanliness of physical facilities. REPEAT VIOLATION.
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Feb 24, 2026
A 94.5
· 5 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violationFollow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical sanitizing dish machine concentration measuring at 0ppm bleach. -VR requried. REPEAT VIOLATION.
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
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding at salad bar above 41F, refer to temperature chart. CDI, TCS food items placed in walk in cooler to rapidly chill. REPEAT VIOLATION.
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 .
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of juice stored on floor in walk in cooler 3. -General comment.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed 1 reach in refrigeration unit and 1 walk in freezer unit out of order in main kitchen. Repair. -General comment.
#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 part of baseboard damaged behind dish machine.
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 walling near dish machine in need of cleaning. REPEAT VIOLATION.
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Oct 8, 2025
A 94.5
· 7 violations
#10 · Handwashing sinks supplied & accessible
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsinks in employee toilet rooms. CDI, EHS left handwashing signs with PIC. -General comment.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Repeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine measuring at 0ppm bleach when in use. VR required.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 . Observed several utensils and pans stored as clean with food debris. CDI, utensil and pans removed from clean storage and placed to be re-cleaned.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken stir fry hot holding below 135F in hot box. CDI, chicken stir fry reheated to 165F.
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding above 41F, refer to temperature chart. CDI, TCS food items moved to WIC 1.
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed walk in freezer ambient air thermometer measuring at 62F. All TCS food items moved to functional walk in cooler. VR.
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed frozen fish thawing under running water in reduced oxygen packaged not removed from packaging. CDI, frozen fish removed from packaging. -General comment.
#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 tiles and walling damaged throughout kitchen. Repair.
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