A95.5

PINES AT DAVIDSON, THE

400 AVINGER LN, Davidson, NC 28036

Institutional Food Service · NC permit/State ID 2060160081

Latest gradeA (95.5)

Last inspectedMay 6, 2026

Inspections on record44

On record sinceAug 26, 2013

Score history

Dec 12, 2014Higher is betterMay 6, 2026

Inspections & violations

May 6, 2026 A 95.5 · 3 violations

#15 · Food separated & protected −1.5

Follow-up verification required

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw fish on sheet pans in a speed rack in WIC stored in the middle of the rack right between cooked mix vegetables (at the bottom) and Ready To Eat veggies (above). Observed unwashed produces and washed RTE produces stored in mixed and matched together on same shelving in WIC. PIC rearrange items properly and proper storage discussed in detail at the time of inspection. VERIFICATION NEEDS within 3 days (5/9/26)-1.5 pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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.- Observed slices corn beef, chicken gravy, chicken pizza, mix melons, chick peas, hard boiled eggs, black eye peas, all items are holding temperature above 41F. PIC volunteer to discard all items that are out of temperature at the time of inspection. VERIFICATION NEEDS within 3 days (5/9/26). -3 pts-

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

Corrected during inspection

General Comment: 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 Coleslaw in a plastic square tall tub with lid tightly cover, warm marinara sauce in metal pan covered tightly with plastic wrapped in WIC shelving trying to cool in WIC. CDI- Items were unwrapped and changed into shallow pan to quickly cool at the time of inspection. -0 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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Dec 3, 2025 A 97 · 2 violations

Inspector comments: NOTE: - PIC: Mathew Turney and Michael Bummel present during inspection.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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.- Observed in WIC (dice squash, cabbage, chicken, rice, cheese) holding temperature above 41F. CDI- PIC volunteer to discard items that are out of temperature at the time of inspection. -3 pts-

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

4-501.11 Maintain equipment in good repair.- Observed WIC ambient temperature 46F. Toward the end, the technician arrived on site during the inspection to repair and added Freon to the unit. NOTE: The WIC is now working properly and holding ambient temperature at 39F at the time of inspection.

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Oct 1, 2025 A 94 · 5 violations

Inspector comments: NOTE: - Updated Employee Health Policy poster and education provided at the time of inspection.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from Ready-To-Eat (RTE) foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation- Observed raw shell eggs store in the reach-in across stovetop in main kitchen, raw shell eggs stored above RTE food. Observed raw shell eggs and pasteurized shell eggs store and mix in together in a container in refrigerator in a Wilson kitchenette. The container of mix eggs are also store above all RTE food. Ensure to keep raw food separate from RTE food at anytime. CDI- Proper food storage discussed with PIC and staff, items discarded and rearranged at the time of inspection. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation- Observed unwashed strawberries and cherry tomatoes in containers stored above RTE food in Parcell and Healthcare kitchenette. Keep unwashed produce separate from RTE food items all the time. Points remain the same at this time. -1.5 pts-

#16 · Food-contact surfaces: cleaned & sanitized

General Comment: 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed the larger dishwasher not working properly, temperature is not reaching 160F with multiple testing. In the mean time, the facility will use 3 compartment sinks to sanitize dishes. VERIFICATION NEEDED. - 0 pts-

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. - Observed in the main kitchen sweet potatoes in hot box holding at 98F, pork tenderloin at 117F, soup in the black cups in hot box at Wilson kitchenette at 112F. CDI- PIC volunteers to discard items. Proper hot holding time and temperature discussed in detail with PIC and staff at the time of inspection. - 1.5 pts-

#22 · Proper cold holding temperatures −3

Repeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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.- Observed at grill station flip top (Cole slow, slice cheese, chilli, slice tomato), in WIC (chicken soup, vegetable soup, creamy soup, meatball, grilled chicken), in reach-in across stove tops (grill chicken) holding temperature above 41F. PIC discarded all items that are out of temperature from a day before or two at the time of inspection. VERIFICATION NEEDED. -3 pts-

#37 · Food properly labeled: original container

General Comment: 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 no labeling on containers of flour, sugar, etc..Ensure to label all food containers that are not in there original container.

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May 14, 2025 A 95.5 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation - Observed cooked chicken breast stored next to raw shrimp in reach in grill area, raw shell eggs stored next to pasteurized liquid egg in reach in stir fry area, raw shell eggs box stored next to pasteurized shell eggs box in downstairs WIC, unwashed produce stored above and mixed in ready to ready to eat/ washed produce in refrigerator salad bar. CDI- rearranged and corrected at the time of inspection. Ensure to keep raw product separate from ready to eat product, and washed produce away or above unwashed produce at all time.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed high temp dish washing machine measured below 160F while testing. CDI- according to PIC had to change the water every two hours, and had to run it for a little bit. After that process, the plate read 160F-161F three consecutive time. Ensure to monitor and follow correct procedures to stay in compliance with the temperature requirement for at least 160F using the temp plate to test.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. - Observed meat sauce in hot box holding 128F, CDI- PIC reheat up to 165F for hot hold at the time of of inspection.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. -Observed mashed potato, mix salad, peas, green bean, grated parmesan cheese holding temperature above 41F in refrigerator near office work station. CDI- PIC volunteer to discard all items that are not in correct temperature at the time of inspection. Ensure all TCS foods items are holding cold temperatures at 41F or below at all time. (Points remain the same at this time).

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. - Observed green bean in prep top grill area without date marking. Observed incorrect date mark for food prepared and prepped (carrot salad) exceed 7 days time allow stamp (5/8- 5/16). Observed chicken salad in big pan inside WIC date stamp 5/12- 5/18, and when transferred to a cup for sale, staff date stamp 5/19. CDI- EHS explain the process and correct date transferring on same item into different container. Same date marking shall be transferred and carried on. Action corrected. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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. - Observed grilled veggie, peas dated 5/5- 5/11. CDI- Items discarded at the the time of inspection. Ensure to discard items that has expired, up to seven days. (Points remain at the same at this time).

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

Corrected during inspection

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.- Observed damaged plastic container that hold mashed potatoes in refrigerator. CDI- PIC discarded the time at the time of inspection. Ensure to maintain good repair of food contact equipment.

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Feb 11, 2025 A 95.5 · 8 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from Ready-To-Eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. - Observed unwashed heads of lettuce inside reach in on cook-line stored above RTE (sauce/dressing/cut tomatoes). CDI- PIC removed and rearranged the correct order at the time of inspection. Ensure to store food items in a correct order at all time. -0 pts-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 old dry residues on a blade of a can opener. CDI- PIC removed item and sent to be cleaned right a way at the time of inspection. Ensure to clean the item regularly and after each use and keep clean. -0 pts-

#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 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. -Observed food items (bean soup, minestrone soup, macaroni noodles, chicken soup, beef broth, beef pot pie) holding temperature above 41F in WIC. CDI- PIC volunteer to discard all items that are not in correct temperature from a night before. Ensure all TCS foods items are holding cold temperatures at 41F or below at all time, except during the cooling or prep time. -1.5 pts-

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. - Observed items are not having date marking which was prepared a day before in WIC (rice, chicken wings, beef, veggies, peas). CDI- Items received correct date mark during inspection according to detail conversation. Ensure all TCS foods items get date mark if planing to keep more than 24 hours after prepping. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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. - Observed items are not discarded when they are already expired according to date marking in WIC and or reach-in cooler (beef broth 2/4-2/10, house made Tzatziki sauce 2/6, beer cheese sauce 2/4, slices olives 1/24). CDI- PIC volunteer to discard all items at the time of inspection. Points remain the same at this time. -1.5 pts-

#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: 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. -Observed food items was cooling from a day before. Items were in plastic container with tight lids on them, very dense and thick volume of foods in big square plastic containers on shelves in WIC. All items are not holding correct temperature at the time of inspection. CDI- Food items were discarded, proper cooling methods and demonstration showed/compared/discussed with PIC. The facility shall ensure proper cooling methods, in addition to cooling time and temperature allowed safety foods. -0.5 pts pts-

#36 · Thermometers provided & accurate

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf- Observed high temperature dish plate is not reading correctly and within 2F correspondence to EHS dish plate at the time of inspection. VERIFICATION NEEDED within 10 days (2/21/25. -0 pts-

#37 · Food properly labeled: original container −1

REPEAT 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 squeeze bottles of liquid (oil, water, vinegar, etc..) without labels. Ensure to put labels on all working containers for indentation. -1 pts-

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

4-501.11 Maintain equipment in good repair.- Observed disrepair cooler on hallway near by hand washing sink/steamer. The equipment is very soiled with black mold inside. Cleaning and repair needed. Observed torn gasket on the flip top on cook-line, needed repair. Keep all equipment in good repair. -0 pts-

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Oct 29, 2024 A 97 · 6 violations

Inspector comments: Observed ROP vacuum-sealing machine in kitchen. PIC stated machine is currently broken and in need of repair. PIC stated machine was used for ROP'ing fish, beef, chicken, cheese, and sauces for extending shelf-life prior to malfunction. Before utilizing ROP, EHS advises establishment contact Mecklenburg County Health Department for information on HACCP plans and variances.

#10 · Handwashing sinks supplied & accessible

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed speed rack in front of two handwashing sinks throughout kitchen. -CDI- PIC removed items to make hand sinks accessible. 5-202.12 Provide at least 100F water at handsinks. -Observed no hot water at handsink near ice cream service area. Maintenance was called in for repairs during visit.

#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 salmon stored above cooked, ready-to-eat chicken wings in Pub Cooler 1. Observed raw lamb stored above lemons in salad lowboy cooler. -CDI- PIC properly corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed various metal dishes with sticker residue. -CDI- PIC placed soiled dishes in 3-compartment sink to be properly washed. 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 sliced tomatoes and diced cooked chicken breast without date mark, held for over 24 hours. -CDI- PIC voluntarily discarded the items. 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 various food items (chicken stock, cut tomatoes, shredded mozzarella, chicken wings) past the 7-day timeframe. -CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed squeeze bottles of liquid without labels. -CDI- PIC properly labeled the items.

#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 multiple dishes wet stacked, stored as clean. -CDI- PIC separated dishes for proper air drying.

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Jun 6, 2024 A 96 · 4 violations

Inspector comments: NOTE: - Start keeping log and keep records of non-continuous cooking when food prepared. - Juan Rubalcava and Micheal Bummel present during the inspection - Report reviewed with Sue chef: David Thomas and Puchasing manager: Juan Rubalcava, Micheal and Rachel.

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed half shell oyster came frozen in the big box with little batch inside, a box has the tag that comes along with it. CDI- The facility is not served item raw, they are fully cook before serving. Education provided about keeping the tag for records as required as it was provided in the box. -0 pts-

#22 · Proper cold holding temperatures −3

Corrected during inspection

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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.- Observed food items (slice ham, chili, soup, Mac and cheese, cheese sauce, black bean, chicken, lamb stock, etc.) in WIC and grill station flip top holding temperature above 41F. CDI- PIC volunteer to discard all items at the time of inspection. Education provided about importance of proper cooling and cold holding relationship at the time of inspection. -3 pts-

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

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: 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. -Observed food items was cooling from a day or two days before. Items were in plastic container with tight lids on them, some are in metal pans with tightly wrapped with plastic. The items on the speed rack all covered tightly and the entire speed rack also covered with big plastic bag from top to bottom. When opening the lids, bag, plastic cover, there was water running down that caused by condensation of hot foods. CDI- Many cooling methods and demonstration showed/discussed with PIC and staff, education provided to ensure the facility cooling foods properly. -1 pts-

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

4-501.11 Maintain equipment in good repair.- Observed a big dragon dishwasher machine is currently not working, the technician is working on it during the inspection. All food served on single use articles until the machine fix. -0 pts-

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Oct 4, 2023 A 92.5 · 4 violations

Inspector comments: Rachel and Juan present during inspection.

#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 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. Observed 3 foods employees washed hand incorrectly (less than 10 seconds with no soap and/or turn off the faucet with bare hands). CDI- Employees was asked to wash hands again correctly and hand washing procedures discussed with employees and PIC. Extra hand washing signs provided at the time of inspection -2 pts-

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink at the 3 compartment sinks without paper towel. CDI- PIC provided paper towel during inspection. Ensure to provide all hand washing supplies at all hand sinks at all time -1 pts-

#22 · Proper cold holding temperatures −1.5

Repeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed black bean, bean mixed, cream cheese mix, soup (in the glass refrigerator near the way out to the market place), purified butter and alfredo (in WIC) holding temperatures above the 41F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts-

#23 · Proper date marking & disposition −3

Repeat violation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. Observed containers of cut tomatoes, egg salad, dice beets, cut fruits in cooler at the salad bar without date marking. Cooked sausage, lamb, steak, dice steak in cooler, tomatoes sauce in refrigerator without date marking. PIC volunteers to discard items at the time of inspection. -Observed incorrect date marking system on a container of soup dated from 9/27 to 10/5. Correct Date marking system discussed with PIC at the time of inspection. VERIFICATION NEEDED with in 10 days (10/14/23). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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. Observed rice and broth in WIC dated 9/27, dumpling in cooler dated 9/15, slice tomatoes and cut lettuce in prep unit dated 9/25, potatoes salad in refrigerator dated 9/3. All items volunteer to be discarded by PIC at the time of inspection. Ensure to keep track and discard expired items when it’s due. -3 pts-

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Aug 7, 2023 A 95.5 · 5 violations

Inspector comments: NOTE: Micheal and head chef (Raimund) present at the time of inspection.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink at the 3 compartment sinks without paper towel. CDI- Refilled during inspection. -0 pts-

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed cheese, chick pea, grilled salmon in Pub prep cooler holding temperature at 43F. CDI- PIC volunteer to discard items and remove/ not to put any TCS foods in there until problem solve. -1.5 pts-

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. Observed black eyes pea, cooked potatoes, cut tomatoes, sauerkraut, cooked beef without date marking. CDI- PIC stated some items were prepared last night for today’s lunch. Items allowed to be back dated this time. NOTE: If repeat violation happens again at the next inspection all items without proper date marking will have to be discard at the time of inspection no exceptions. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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. Observed sauerkraut discard date was 7/30. Observed chicken queso dated 7/7-7/14 (food employee put a wrong month on item when discuss about item). CDI- PIC corrected date marking on chicken queso. Sauerkraut discarded at the time of inspection as it was already expired. Date marking and label need to be consistent. -3 pts-

#25 · Consumer advisory provided for raw/ undercooked foods

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed a facility without consumer advisory. Provide a disclosure and reminder on food items that are raw or uncooked. VERIFICATION NEEDED within 10 days (8/17/2023). -0 pts-

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

4-501.11 Maintain equipment in good repair. Observed pub prep cooler holding ambient temperature, EHS thermometer reading at 43F. Food items in cooler also holding at 43F. PIC called technician to come out and take a look at the issue. Food will not be stored in this cooler until the issue fixed and can hold foods at 41F or below. -0 pts-

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Jun 6, 2023 A 95.5 · 2 violations

Inspector comments: NOTE: Mr. Micheal and Ms. Rachel present during the time of inspection. Food and Facilities Sanitation Website ( https://health.mecknc.gov/envhealth/food-and-facilities-sanitation ) emailed to: Mbummel@thepinesatdavidson.org Vrobles@thepinesatdavidson.org rhofmeister@thepinesatdavicdson.org

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed 3 metal pans of shredded chicken, and 2 metal pans of cooked salmons in standing up refrigerator temperature above 41F. PIC stated those items were left over from the pub last night. CDI- Items were discarded by PIC. No points escalating this time due to improvement since last inspection. -1.5 pts-

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. Observed a full speed rack of cooked cauliflower, black olives, cooked veggies, salmons in WIC without date marking. A chef stated that they all made yesterday around 2 pm. CDI- Date marking allowed this time per questions and answers verified. PIC, EHS, Chef discussed methods to be consistent and mindful with date marking as productions was completed. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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. Observed cooked fish, beef, red rice, chicken in pans dated 5/3 and 5/5 on a speed rack in WIC. CDI- a chef discarded items at the time of inspection. -3 pts-

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Feb 21, 2023 A 92 · 8 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hank sinks at the back near 3 compartment sinks without paper towels. CDI- Paper towels provided. -0 pts-

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cut cauliflower stored below raw beef and raw salmon in WIC as well as raw chicken next to RTE food on shelving. CDI- PIC had staff took care of the issues and stored the items correctly at the time of inspection. -3 pts-

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

Follow-up verification required

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed high temperature dish machine is not achieving minimum of 160F. PIC is calling the company to come and take a look. VERIFICATION NEEDED within 3 days (2/24/2023). In the mean time, PIC will washed all big dishes in the machine and sanitizing them in 3 comp sink. Residents will be using single service articles until the machine fixed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residues along a wall/celling of the ice machine. Needed cleaning. -1.5 pts-

#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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken, egg salads in individual containers on customer grab and go case holding temperature between 43F- 44F. Observed chicken pot pie meat in plastic container in stand up refrigerator near the stoves holding temperature at 50F. Observed hotdogs at 47F in WIC. CDI- PIC volunteer to discard all items. -1.5 pts-

#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 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed hotdogs in WIC and prep unit, cooked chicken, steak, corn beef, meatballs in WIC without date marking. CDI- Some items were made yesterday per PIC, proper date mark put on at the time of inspection. Some items were not able to identify, PIC discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed hotdogs and slice tomatoes in prep unit dated 2/13, soup in WIC dated 2/5. CDI- PIC discarded all items. -1.5 pts-

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

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee dried dishes with cloth. EHS discussed with PIC and they are aware of how to dry dishes properly. PIC will have a conversation with staff, so everyone is on the same page. -0 pts-

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

Corrected during inspection

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 a dysfunction dish plate for high temp dish machine. CDI- battery replaced -0.5 pts-

#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 dust on celling titles above prep area/through out the kitchen. Need cleaning. -0 pts-

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Dec 19, 2022 A 97.5 · 5 violations

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

Corrected during inspection

NO POINTS DEDUCTED 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 drinks stored inside cold holding units and on shelving above cleaned utensils. CDI all drinks discarded and/or placed in approved / designated area.

#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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground beef storage and above shredded cheese inside pizza prep cooler. CDI raw meats properly stored during inspection in an approved area.

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

Repeat violation

REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored inside dirt storage bins; keep bins in wash rotation to prevent accumulation of crumbs and debris. (Points at half due to improvement)

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

NO POINTS DEDUCTED 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 single service cups stored exposed to contamination at coffee bar.

#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 shelving inside walk-in cooler having heavy debris accumulation on surfaces in need of cleaning.

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Sep 23, 2022 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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed numerous plastic containers stored clean with old day stickers and food residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

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

Corrected during inspectionRepeat violation

REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored inside dirty bins that are collecting food debris in the bottoms; keep large containers in wash rotation as needed to prevent contamination of clean utensils; CDI containers switched out during inspection. (Note) points kept at half due to improvement

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

Repeat violation

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 vents throughout kitchen in need of general and detailed cleaning.

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May 5, 2022 A 95 · details not yet loaded