A98

EASY LIKE SUNDAY

Name: Easy Like Sunday
Address: 1600 E Woodlawn Rd Ste 100, Charlotte, NC, 28209, US

1600 E WOODLAWN RD, STE 100, Charlotte, NC 28209

Restaurant · NC permit/State ID 20600110576

Directions Open in Google Maps What else is nearby

Latest gradeA (98)

Last inspectedOct 22, 2026

Inspections on record12

On record sinceFeb 28, 2023

Score history

Feb 28, 2023Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 98 · 6 violations

#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. EHS observed a scoop stored in the hand wash sink at the start of the inspection. CDI- Scoop was removed and education was provided. -0-

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed bacon jam and fresh mozzarella on the makeline with no date mark present. CDI- EHS allowed staff to date mark item as they were present when it was prepared the day prior. -1.5- 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 .

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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed one sanitizer bucket storing wiping clothes at 0ppm of quat sanitizer. CDI- PIC discarded of the wiping clothes and refilled the bucket to the correct sanitizer level. -0.5-

#43 · In-use utensils: properly stored

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed utensils being stored in water at 130F. CDI- The temperature of the hot holding unit was increased so the water reached at least 135F. See temp chart. -0-

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed 1 rack for storage of clean utensils (near dish machine) and 1 rack above 3 comp sink that is bringing to rust. Repair/replace. -0-

#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. EHS observed several ceiling tiles in facility in need of cleaning due to splash/dust build up. Clean/replace. -0-

View this inspection on the county portal ›

Jun 29, 2026 A 97.5 · 4 violations

#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 all food items on TPHC board labeled with start time of 9am at time of inspection (8:45am). CDI - food handler corrected TPHC times after verifying foods were placed on TPHC at 8:20 am.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled spray bottles of unknown contents. CDI-PIC verified they were sanitizer and chlorine, and placed labels to identify contents. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one bottle of medication being stored on prep surface. CDI - Medication was moved to proper storage area.

#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 two containers of chantilly cream cooling in WIC. 57F at 8:45am and then 57F at 9:18am. CDI - PIC moved items to back cooler to facilitate faster cooling.

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of clear pans being wet stacked on clean dish shelving.

View this inspection on the county portal ›

Feb 27, 2026 A 97.5 · 4 violations

Inspector comments: EHS observed that facility is properly utilizing the approved space at the local scoop. Facility has 1 two door reach in cooler and 1 two door reach in freezer. Facility is also utilizing 4 shelves in the dry storage space. Facility is storing bulk non-prepared items (ex. Raw shell eggs, milk, cream cheese) and frozen items.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee crack raw shell eggs, discard gloves, and don new gloves without a handwash. CDI- EHS provided education and food employee properly washed hands. -2-

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth underneath cutting boards. CDI- EHS advised that once a cloth is wet it must be kept in sanitizer solution or removed. PIC placed rag in dirty hamper. -0-

#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 soiled rag used as shelf liner. Observed sheet pans used to line shelves dirty as well. EHS advised PIC to use a shelf liner that is easily cleanable. **REPEAT** -0.5-

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored above food for the facility on dry storage racks. CDI- PIC relocated items to lower portion of rack were contamination could not occur. -0-

View this inspection on the county portal ›

Oct 22, 2025 A 93.5 · 14 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer working between clean and dirty dishes without washing their hands. Hands should be properly washed after handling dirty dishes CDI- Food employee was instructed to wash their hands between handling clean dishes. -0-

#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 Observed raw bacon stored on top of ready to eat sausage in the walk in cooler. CDI- storage order was corrected. **REPEAT** **Points reduced to half due to improvement** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a very large amount of dishes stored as clean with visible stickers, food residue and sticker residue present. Observed these dishes stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish. -1.5- 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 .

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw pork sausages cooked to 145F. CDI- Sausage was reheat to 174F.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers and two squeeze bottle of unsalted butter held above 41F. CDI- The two containers of unsalted butter were voluntarily discarded as they had been out on the counter since 10/17. The two squeeze bottles will be added to TPHC procedures. **points deescalated due to this being the only item out of temperature** 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

3-501.18 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 Observed cut arugula and cut melons in prep units with no date mark. Observed multiple items being held beyond the 7-day period. The following items were found to be out of date; bacon jam (10/14), cabbage (10/10), watermelon syrup (10/08), Guajillo (10/8), tomato paste x3 (10/09). CDI- PIC voluntarily discarded the items that were beyond the 7-day period. Items that had no date mark were allowed to be dated as PIC is the one who prepared the item the day before. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of raid and mouse bait in kitchen under the dry storage area in kitchen. CDI- PIC removed the pesticide from the kitchen. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed medication stored above prep units in the kitchen. Observed first aid kit stored with dry storage items.

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

Corrected during inspection

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf CDI- Facility is working towards compliance by increasing the amount of deliveries, removing unneeded items from the facility and decreasing menu size. EHS will continue to monitor facility over the next 30 days.

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of unlabeled containers in the kitchen.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pest in the kitchen near the mop sink.

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a multiple dishes stored as clean and nested wet. **REPEAT** -0.5-

#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 juicer and food processor found to not be commercial equipment.

#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 cardboard and rags used as shelf liners. Removed. Observed the outside (non food contact surface) of juicer with visible food debris.

View this inspection on the county portal ›

Oct 9, 2025 B 87.5 · 14 violations

Inspector comments: EHS observed walk in cooler organized with very little space. Walk in cooler was packed from floor to ceiling, with a pallet in the middle with products stacked. EHS observed very little air flow in the unit and temperatures of TCS items ranged from 43-47F. EHS discussed increasing the amount of delivery frequency to allow for more space to be allocated for cooling. EHS advised to allocate a dedicated space in WIC for cooling. EHS discussed reducing the amount of prep done each day to maximize space. EHS discussed the potential for utilizing a commissary kitchen as was mentioned on a previous visit sheet. PIC advised that they are no longer considering this option. EHS advised that facility is not permitted to store single service items offsite, as has been mentioned in past inspections and visit sheets. EHS observed a pattern of noncompliance surrounding cold hold and cooling. Facility must develop a plan for correcting these non compliant items. If facility is unable to provide a plan for handling cooling and cold holding violations, permit action may be taken. During visit EHS observed that facility is cooking and cooling more than the three items allotted by their permit. EHS observed facility cooks and cools potatoes, onions, short ribs, and multiple jams. EHS advised that facility shall only cook and cool three items. If facility would like a menu review, please contact EHS. Will discuss final items to cook and cool during VR. For a reinspection call the main office at 980-314-1620

#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 Observed that PIC was unable to ensure that (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; PIC was unable to verify that (I) employees are maintaining the temperatures ofTIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Observed that (O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are not informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD; (P) PIC did not ensure that Written procedures and plans, where specified by this Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required. EHS will return within 10-day to verify active managerial control in these areas. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. PIC stated that employees do not go through a formal training or sign any documents relating to the employee health policy. CDI- EHS provided facility with employee health documents. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded strawberries in the walk in cooler. CDI- PIC voluntarily discarded.

#15 · Food separated & protected −3

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 Observed raw beef patties stored above ready-to-eat cake. Observed raw beef stored with ready-to-eat sausage. CDI- Storage order was corrected. Sausage and raw beef were voluntarily discarded. *REPEAT* -3- 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef. CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a very large amount of dishes stored as clean wit visible stickers and sticker residue present. Observed these dishes stacked so that sticker residue is touching the food contact surface. Observed a tenderizing mallet with visible food debris present. CDI- Items were taken tod ish area 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 .

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

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 onions cooling in the walk in cooler at 72 degrees at 11:15AM. PIC stated that they were cooked at 8AM. CDI- Onions were voluntarily discarded. **REPEAT** -3- 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

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes under a heat lamp at 98F. CDI- Potatoes were voluntarily discarded and PIC will place them on TPHC moving forward. -0- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all nearly all TCS items in the walk in cooler to be above 41F, except for grits, one container of sausages, and boxes of bacon. (See temperature chart). Observed multiple items in the prep unit were unable to maintain temperatures (see temperature chart). All items (except raw meats, milk, and eggs) that were found to be above 41F were voluntarily discarded. Raw meats, eggs, and milks were allowed to be cooled if they were below 45F. 3-DAY VR Required. EHS will verify that walk in cooler prep units are able to maintain TCS foods at 41F. -1.5- 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 multiple items that were beyond the 7-day allotted period for date marking or had no date mark. Housemade creme fresh (10/07 discard), Avocado crema (no date), ham (no date), butter compound x2 (no date), cooked meat x2 (no date). CDI- Avocado crema and ham were date marked as PIC verified they were prepped the day prior. All other items were 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 .

#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 raw shell eggs, cooked brisket, cooked shrimp, and poached eggs being held on time without marking the start and discard time. EHS observed that date on the board used for the log was 10/3. CDI- PIC voluntarily discarded the cooked shrimp, brisket, and poached eggs. PIC stated eggs were placed on the line at 8:30 AM and EHS allowed PIC to back time the TPHC to 8AM with a discard time of 12pm. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding raw shell eggs on time without pre approved procedures. EHS observed that procedures onsite were not completed as section discussing labeling of start and end time of products had been whited out. CDI- EHS provided facility will new TPHC form to complete and include new items being held on time.

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

Corrected during inspectionRepeat violation

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 two pans of cooked onions cooling in walk in cooler. Pans were stacked on top of each other. PIC advised that they were cooked at 8AM and that no one has checked on the product since. EHS temped one of the pans at 72F which means it missed the 2 hour cooling window to reach 70F. CDI- Cooked onions were voluntarily discarded. **REPEAT** -1- 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed that the facility does not have adequate cold holding capacity. EHS observed that walk in cooler was packed from floor to ceiling with product which resulted in nearly all TCS products to be above 41F. EHS advised that facility needs to increase the number of deliveries they receive each week. EHS will make return visit to verify could holding capacity.

#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 a box of bread stored on the floor in the hallways and multiple dry good items stored on floor below dry goods shelf.

#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 a few dishes stored as clean and nested wet. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee using a wiping cloth to dry dishes. EHS advised facility to increase shelving to provide area to allow dishes to fully air dry.

#45 · Single-use & single-service articles: properly stored & used −0.5

Repeat violation

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 numerous boxes of single service items stored on the floor in the hallway leading to the kitchen and inside the kitchen. PIC stated that facility received two deliveries this morning and will have the boxes off the floor by end of day. PIC stated facility stores single service items in a storage unit ten minutes from facility. EHS advised storing single service items in a unit off site is not allowed. Facility needs to provide adequate shelving for all single service items. -0.5- **REPEAT**

View this inspection on the county portal ›

Jun 5, 2025 A 96.5 · 5 violations

#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 beef over pre-cooked bacon. Observed chicken over/ CDI - PIC moved chicken and ground beef to appropriate storage area. (1.5) 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

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 short ribs cooling at room temperature. PIC stated that the short ribs are cooked over night and held at 165F until they are taken out to cool the next day. PIC stated he took the ribs out at 7am. PIC was unaware of when the cooling process began; no temperatures were taken to monitor the start of the cooling process. EHS observed ribs at 110F at 9am and by 10:40am EHS observed portions of the ribs at 90F. Based on the information provided EHS advised PIC that the ribs were past the two hour window of cooling. EHS was unable to confirm when the cooling process began. CDI - Short ribs were voluntarily discarded. (1.5) 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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 short ribs cooling at room temperature. PIC stated no temperatures have been taken since ribs were taken out at 7am. PIC stated he was beginning to cool with an ice bath at the start of the inspection; EHS observed the short ribs at 110F. EHS advised PIC to monitor cooling more effectively by taking temperatures to ensure the ribs can cool within two hours. RIbs were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed walk in unit completely filled with no space to enter. EHS observed items held under 41F, however there is no space to effectively cool. EHS also observed issues with storage order due to lack of space. PIC stated that facility utilizes ice baths to cool primarily. Facility cools short ribs, onions, potatoes, jams, creme anglaise, and pepper sauce. TEN DAY VR REQUIRED. (0.5)

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils sitting in water below 135F. CDI - PIC changed utensils and heated a new container of water. (0)

#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 numerous boxes of single service items stored on the floor in the hallway leading to the kitchen. PIC stated that facility received two deliveries this morning and will have the boxes off the floor by end of day. PIC stated facility stores single service items in a storage unit ten minutes from facility. EHS advised storing single service items in a unit off site is not allowed. (0)

View this inspection on the county portal ›

Feb 19, 2025 A 96 · 5 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, sliced tomatoes, sour cream, and Cole slaw above 41F. CDI - PIC voluntarily discarded items. REPEAT. (3). 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

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 andouille sausage and marinated shrimp cooling in reach in compartment of make table unit. Cooling rate observed not sufficient (see temperature chart). CDI-Items were placed in WIC to finish cooling quickly within time parameters. (0.5) 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 (A), (B), (C ) Use approved thawing methods. Pf Observed ham being thawed at room temperature on prep table. CDI - PIC removed from prep table and placed ham in WIC to finish thawing. Ham was observed still frozen. (0.5)

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous plates and pans being wet nested in kitchen. (0)

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available in facility during inspection. PIC will order more today. (0.5) VR required within 10 ten days.

View this inspection on the county portal ›

Sep 6, 2024 A 97 · 7 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 the interior of both ice machine in need of cleaning, residue accumulating on the interior panel and water reservoir. Clean and maintain.

#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 cooked shrimp at 102F on shelf above the stove. CDI - PIC rapidly reheated to over 165F. Observed cooked potatoes at 60F on the drain board of the prep sink. Observed bagged cooked grits in a water at 90F. PIC stated that these three things are used within a couple hours. CDI - PIC has decided to use TPHC for these items. 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(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed 3 pallets of raw shelled eggs sitting on the prep table at ambient air. PIC stated they use these within a couple hours. Placed out at 8AM. CDI - PIC has decided to use TPHC. For more information, please visit: www.mecknc.gov/foodsafety

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed poached eggs not correctly marked with accurate times -sticker stated 9-1, however the the PIC stated it was placed at 8AM. CDI - Allowed to correct the time. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed the facility holding more TCS foods on TPHC. CDI - EHS will update the TPHC procedures for the facility and education/review with the PICs. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with ineffective bear restraints. Provide.

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

Corrected during inspection

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher wiping dry bowls at the dishmachine. Observed food handler wiping dry a condiment cup at the food prep line. CDI - Provided education on the importance of air drying.

#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 gaskets on refrigeration units and all exterior of equipment at the front bar area in need of cleaning. Clean and maintain.

View this inspection on the county portal ›

Mar 20, 2024 A 97.5 · 8 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without CFPM on site during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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. Observed employees phone stored on cutting board at prep top. CDI- PIC moved employee phone and sanitized cutting board. 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed clarified butter, sliced tomatoes, American cheese, goat cheese, and mozzarella cheese over 41F. CDI- PIC voluntarily discarded all 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility without written TPHC procedures for poached eggs held for 4 hours and discarded. CDI- PIC and EHS drafted new procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 4 tongs being stored on oven handle. CDI- Tong placed in dish area to be washed, rinsed, and sanitized.

#51 · Plumbing installed; proper backflow devices −1

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray arm below floor rim level at three compartment sink. Repair to have spray nozzle at least 1 inch above flood rim. EHS will follow up within 3 days.

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

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees food being stored over foods in flip top cooler. CDI- PIC moved employee food to bottom shelf.

View this inspection on the county portal ›

Nov 29, 2023 A 97 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed vomit and diarrhea plan outdated . CDI provided new plan that is in compliance with code. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed poached eggs being cooked and held for days eggs do not reach final cook temperature and no non continuous cooking agreement in place and this product would not work for non continuous cooking. CDI product discarded.

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

View this inspection on the county portal ›

Aug 17, 2023 A 97 · 6 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Establishment could not provide written instructions for vomit and diarrheal clean up procedures at the time of the inspection. CDI - EHS provided establishment with written procedures.

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

Corrected during inspection

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 multiple employee drinks stored on the prep unit. CDI - Employee drinks were removed from the prep unit.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee wash hands and did not use paper towel as a barrier to turn off faucet. CDI - EHS and PIC intervened and educated employee, employee then washed hands properly.

#37 · Food properly labeled: original container −1

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 multiple containers of oils with no labels. CDI - Containers were labeled.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 1 knife stored in crevice between prep units. CDI - Knife was removed.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

View this inspection on the county portal ›

Feb 28, 2023 A 98.5 · 1 violation

#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 peeled tape residue on several plastic and metal food containers. CDI-Discussed wash, rinse, and sanitizing procedures with PIC and items were moved to dish pit for rewash. 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 .

View this inspection on the county portal ›

Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “EASY LIKE SUNDAY” or State ID 20600110576). Inspection type (routine vs. follow-up) is not published in the county's data.