Oct 5, 2026
A 98.5
· 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.
Observed multiple dishes with food residue/debris on them stored as clean. Needs to be clean to sight and touch. CDI - Items were removed to be cleaned at dish machine.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#49 · Non-food contact surfaces clean
Corrected during inspection
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 black build up in the bottom of the ice scoop holder. CDI - PIC removed scoop and scoop holder to be cleaned.
#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 employee cup and phone stored on prep table. Needs to be stored in designated area for employee possessions.
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Jun 1, 2026
A 96
· 5 violations
#21 · Proper hot holding temperatures −1.5
Repeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage at 122F in steam table. CDI - Sausage was reheated to 175F. Pan in steam table was changed from a shallow to a deep pan. REPEAT. Points were not escalated due to improvements and majority compliance with hot hold temperatures.
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 .
#23 · Proper date marking & disposition −1.5
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).
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 .
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)
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 bbq, hot dogs and ham missing dates. Observed date labels on tomatoes as made on 5/21. Observed many foods in WIC dated for more than 7 days. CDI - Dates were corrected. REPEAT.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed facility is using a Hamilton beach domestic blender for some purees. Needs to be ANSI blender.
#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 facility did not have a thermometer for the dish machine. CDI - Facility has ordered dish plate thermometers and showed EHS confirmation that they are being shipped.
#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 multiple areas under counters and against walls in need of cleaning.
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Dec 18, 2025
A 95
· 11 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC, unable to provide Food safety CERT. Repeat.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed employee beverage as well as employee food stored above food preparation sink. CDI removed.
#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 food employee wash hands and immediately contaminated on handles without first trying. CDIEHS coached hands, Rwaished.
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 .
#15 · Food separated & protected
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 off frozen fish in full packaging, stored over the top of ready to eat hotdog dogs that were not in their full packaging CDI reorganized
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
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed container of oatmeal cooled from this morning‘s breakfast 59° upon conversation with PICPIC decided to discard because there was no way to tell if the food had gone from 135 to 70 in the two hour window, it was required to
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed TCS sauce on stove temping 120° to 150° CDI reheated to 165
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 .
#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 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 pain of cooked potatoes with no date Mark CDI voluntarily 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 .
#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, cut fruit cooling in plastic container, covered with plastic wrap in the walk-in cooler CDI plastic wrap removed
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 .
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 box of single service cups stored on the floor in the storage. CD
#49 · Non-food contact surfaces clean
Corrected during inspection
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 various non-food contact services with heavy food residue buildup. Example would be the top of the oven.
#55 · Physical facilities installed, maintained & clean
Corrected during inspection
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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 multiple areas under counters and against walls in need of cleaning.
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Sep 22, 2025
A 98
· 6 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sausage hot holding at 112 and gravy hot holding at 125. CDI -Food was reheated.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing sitting in a tub of water. Needs to be under running water below 70F. CDI - water was turned on to thaw under running water.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of ice cream on the floor in WIF. CDI - Ice cream was moved off the floor.
#43 · In-use utensils: properly stored
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 sugar scoop in contact with food. Needs to be stored with handle out of contact with food.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on trash dumpster. Needs drain plug.
#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 employee drink stored on high shelf with spices over prep table. Needs to be stored in designated area
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May 8, 2025
A 98
· 3 violations
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies in kitchen near dish machine area. -General comment.
#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 detailed cleaning needed to non food contact surfaces of kitchen throughout to include the following areas; top of dish machine, inside of microwave, inside of plastic bins containing utensils.
#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 detailed cleaning needed to flooring and walling throughout kitchen to include the followings areas; walling surrounding dish machine, flooring under all equipment in kitchen, and flooring under shelving in dry storage area. Clean.
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Feb 6, 2025
A 97.5
· 7 violations
#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 presliced ham, sliced cheese, and shredded cheese not date mark stored in walk in cooler. CDI, TCS food items were date marked for date packaging were opened. -General comment.
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 .
#35 · Approved thawing methods used −0.5
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 salmon thawing in packaging in walk in cooler. EHS educated facility on notated rule and packaging was cut opened.
#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 1 box of food on the floor in walk in freezer. -General comment.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair. Observed some blue lids cracked that contain cereal. -General comment.
#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 general cleaning needed to inside of microwave. Observed debris build up on top of dish machine.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug broken off of dumpster. Replace.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor litter behind dumpster.
#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 detailed cleaning needed to flooring throughout kitchen to include under cooking equipment, under shelving in kitchen and in dry storage area. Observed cleaning needed to walling behind dish machine. Observed dust accumulation to ceiling vents located near ice machine. Clean.
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Oct 16, 2024
A 98.5
· 3 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat pasta noodles. CDI, PIC voluntarily discarded pasta noodles.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 box of single service to-go containers stored on the floor in dry storage area.
#55 · Physical facilities installed, maintained & clean −1
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 general cleaning needed to flooring throughout kitchen and to walling by dish machine area. REPEAT.
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Jun 20, 2024
A 97.5
· 4 violations
#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 in walk in cooler, refer to temperature log. Per PIC door had been opened and closed a lot during lunch service. CDI, door remained closed, TCS foods were at 41F or cooling to 41F by end of inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
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 oatmeal cooling covered in walk in cooler. CDI, EHS educated PIC on proper cooling methods and plastic was vented to allot proper airflow.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (B)(1) Use approved thawing methods, at a water temperature of 70F or below, PF. Observed pot roast thawing under running water with water temperature at 80F. CDI, EHS educated PIC on noted rule and water adjusted to under 70F for the continuation of thawing process.
#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 dust accumulation to ceiling vent covers throughout kitchen. Observed general cleaning needed to flooring under and behind equipment throughout kitchen.
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Jan 4, 2024
A 98.5
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Jul 25, 2023
A 98.5
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May 17, 2023
A 98.5
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Mar 1, 2023
A 97.5
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Dec 6, 2022
A 98
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Aug 5, 2022
A 98
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May 31, 2022
A 98
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Mar 14, 2022
A 97
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Dec 1, 2021
A 98
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Sep 13, 2021
A 98
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Jun 23, 2021
A 93.5
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Mar 22, 2021
A 93.5
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Dec 10, 2020
A 98
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Dec 11, 2019
A 94.5
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Sep 25, 2019
A 95.5
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May 31, 2019
A 93.5
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Mar 18, 2019
A 93
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Dec 21, 2018
A 92
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Sep 26, 2018
A 93.5
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Jun 26, 2018
A 96
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Mar 7, 2018
A 96
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Oct 4, 2017
A 96
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Mar 1, 2017
A 97
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Dec 8, 2016
A 98
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Sep 14, 2016
A 98
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Jun 3, 2016
A 98
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Mar 23, 2016
A 94
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Nov 25, 2015
A 96.5
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Jul 2, 2015
A 95.5
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Apr 22, 2015
A 95.5
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Feb 27, 2015
A 95
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Dec 3, 2014
A 93.5
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Sep 15, 2014
A 95.5
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May 29, 2014
A 96.5
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Nov 26, 2013
A 98.5
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Jul 25, 2013
A 99.5
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