A94

ROYAL PARK NURSING AND REHABILITATION CENTER

2700 ROYAL COMMONS LN, Matthews, NC 28105

Institutional Food Service · NC permit/State ID 2060160108

Latest gradeA (94)

Last inspectedJan 29, 2026

Inspections on record13

On record sinceNov 27, 2013

Score history

Nov 27, 2013Higher is betterJan 29, 2026

Inspections & violations

Jan 29, 2026 A 94 · 8 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slim like yellow/pinkish build up on ice machine chute. Clean. -General comment.

#23 · Proper date marking & disposition −3

Repeat violationFollow-up verification required

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). Observed pre-sliced deli meat and chicken in reach in cooler not date mark. Food employee voluntarily discarded of TCS food items during time of inspection. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 food on the floor in walk in cooler, walk in freezer, and dry storage area. Per PIC delivery occurred overnight. -General comment.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red sanitizer bucket holding wiping clothes stored in qac sanitizer measuring at 0ppm.

#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 box of single service paper napkins stored on floor in dry storage 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 throughout kitchen to include shelving on reach in cooler and shelving underneath steam table. General comment. REPEAT VIOLATION.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris/litter/bags of trash on the sides and behind dumpster. Clean.

#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 facility to include under cooking equipment, under dish machine, and flooring in dry storage area. Observed detailed cleaning needed to walling throughout kitchen. REPEAT VIOLATION.

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Jan 10, 2025 A 94.5 · 8 violations

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed 2 handsinks not supplied with paper towels upon EHS arrival to complete inspection (handsink near WIC automatic paper towel dispenser battery not operating; handsink in dish machine area no paper towels at all). CDI, paper towels supplied to handsinks.

#20 · Proper cooling time & temperatures

Corrected during inspection

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 cooked macaroni and cheese in front reach in cooler at 53F that was prepared the day previous for dinner service. CDI, TCS food item voluntarily discarded. EHS educated on cooling perimeters and proper cooling methods. 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 .

#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 opened pre sliced deli meat in front reach in cooler, 1 package date marked for longer than 7 days, the other package not dated at all. CDI, TCS food items properly date marked and EHS educated PIC on proper date marking. 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

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed Kelabmi sausage thawing in front prep sink near office not under running water. EHS educated PIC on proper thawing methods, under refrigeration, under running water to not exceed 70F, or apart of the cooking process. CDI, TCS food item placed in walk in cooler.

#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 and 1 box of food on the floor in dry storage area. -General comment.

#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 detailed cleaning needed to non food contact surfaces throughout kitchen, slight improvement made from previous report.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 sliding dumpster door opened during time of inspection. -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 floor tile cracking at entrance door to walk in freezer. 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/near dish machine. Observed cleaning needed to walling in dish machine area.

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Dec 8, 2023 A 94 · 7 violations

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed person in charge not being a (certified food safety manager / having P / PF violations) Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC during inspection not being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible −1

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed personal drink stored inside sink basin in dish pit area. (CDI) drink moved to approved location.

#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 Observed chicken noodle soup stored inside hot box measuring 120F, CDI soups removed and reheated to 165F and placed inside functioning hot box. 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 .

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches during food prep.

#49 · Non-food contact surfaces clean −0.5

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 cooking equipment having debris build-up on sides in need detailed cleaning.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors, walls throughout kitchen in need of repair. (Half points due to improvement) 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 walls, floors in need of cleaning throughout.

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Nov 21, 2022 A 98.5 · 6 violations

#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: 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 tomato soup in hot box with temperatures below 135F. PIC stated that the soups were from the day before and were reheated less than two hours earlier. CDI: PIC reheated soup to 165F or greater.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 date marking of 10 days on sliced turkey in standing RI cooler. Observed boiled eggs past its 7 day date mark. Observed cottage cheese in RI cooler past its 7 day date mark. CDI: PIC corrected 10 day date mark on turkey to 7 day date marking. Item was prepared two days prior. PIC discarded boiled eggs and cottage cheese. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed hot box door with broken hinge creating a gap in the door seal. Keep equipment in good repair. Observed scrap sink in dish area with metal siding bent and lifted away from metal strainer basket and creating jagged edges. Repair.

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

4-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Observed pressure gauge on high temp dish machine to be less than requirement of 20 PSI +/- 5.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no secondary back flow prevention device on hose bib in can wash area. Atmospheric vaccum breaker that is in place is insufficient by itself to prevent back-flow siphonage. The continuous pressure backflow prevention device mentioned on previous inspection that needed to be installed on the can wash main faucet was mistakenly installed on the water line to the chemical entrainment unit and must be relocated to the main can wash faucet. CDI: Back flow prevention device was put on fixture at can wash.

#55 · Physical facilities installed, maintained & clean

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Sep 20, 2021 A 97 · details not yet loaded