A95
TEN58 SPORTS BAR AND LOUNGE
430 W 4TH ST, Charlotte, NC 28202
Restaurant · NC permit/State ID 20600110838
Latest gradeA (95)
Last inspectedSep 30, 2026
Inspections on record11
On record sinceDec 21, 2023
Score history
Dec 21, 2023Higher is betterSep 30, 2026
Inspections & violations
Sep 30, 2026 A 95 · 10 violations
Inspector comments: EHS discussed hookah menu and use in the establishment. PIC stated most hookah is done outside. EHS advised that no tobacco may be used indoors. Only non-tobacco sheesha may be used inside. EHS provided no smoking sticker for front door as well during inspection.
#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 significant build up on food contact surfaces of ice machine including the pieces used to make the ice and the edge where the ice is dumped. Ensure more frequent cleaning. CDI: Ice machine was turned off and began draining for staff to properly wash, rinse, and sanitize all interior areas.
#23 · Proper date marking & disposition −3
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).
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 pepperoni (9/22) and chicken (9/23) held past 7 days. Observed shredded chicken, diced chicken, and bag of pepperoni with no date mark. CDI: All items out of compliance voluntarily discarded. Observed items in the prep top all date marked 9/30. Kitchen staff stated he had just refreshed the pans. Per kitchen staff, product was actually prepared yesterday. CDI: Dates corrected to say 9/29. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action.
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
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 no written procedures on site for TPHC for wings. CDI: TPHC procedures filled out during the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time marked for wings held out at room temperature. CDI: Time marked as kitchen staff stated he pulled them at 10:30 when they opened.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed employee hand dilute sanitizer bucket with quat sanitizer. EHS asked if the bucket was tested and employee stated it was ready. Quat solution was in excess of 500ppm. CDI: Bucket dumped out and sanitizer refilled from the sink dispenser which was at the proper concentration.
#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 kitchen staff with no hair restraint.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
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 no thermometer on site for dish machine. VERIFICATION REQUIRED
#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 some build up on gaskets of coolers. Observed build up on exteriors of pans stored as clean. Ensure thorough scrubbing and that dish water is at 110F or above and changed frequently when manually warewashing. REPEAT VIOLATION
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed hot water at handsink next to ice machine not reach over 78F. Hot water throughout facility is provided at 100F or higher (see temp chart). Ensure mixing valves allow for hot water to reach 100F minimum. Other handsink in the kitchen was in compliance and is convenient. Long term compliance visit to be made along with VR for dish thermometer.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster.
#55 · Physical facilities installed, maintained & clean
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. Observed wall damage in the dry storage closet.Observed minor damage on some areas of dry storage sliding doors. Observed some minor rusting and sealant chipping/peeling on shelving above 3-comp and in walk in cooler. Observed flooring in walk in cooler with some damage and in need of resealing.
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 build up on AC unit and AC vent covers as well as some adjacent ceiling tiles. Observed minor build up on wooden shelves over prep table in kitchen. Ensure more frequent cleaning.
Jun 9, 2026 A 90.5 · 8 violations
Inspector comments: NOTE: Owner, T. Davis came onsite at the end of the inspection. EHS explained all violations to owner. Owner stated that he has had the dish machine serviced and fixed. The dish machine should be working. No one at the time of inspection knew how to work the dish machine. EHS could not verify that it was functioning properly.
#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 Observed employees without knowledge of employee health policy or where to find the policies. CDI- EHS left copy of updated health policy. Employees signed policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large container stored in the hand washing sink. CDI- Removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels. CDI- Paper towels placed at the hand washing sink.
#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 wings stored above lobster and hotdogs in low reach in. CDI- Cooked items removed and relocated to a different cooler. No food may be stored below raw chicken.
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
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility without sanitizer to sanitize dishes after washing. EHS observed employee set up 3 comp sink for washing, however, there was no sanitizer to dishes. EHS found some bleach to use until they get more sanitizer. Facility does not have test strips for bleach. EHS tested the sanitizer.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-703.11(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. Observed employee not able to operate dish machine to sanitize dishes. Facility also had no sanitizer to wash dishes at the 3 comp sink. Employee could not sanitize dishes in the dish washer or at the 3 comp sink. EHS found bleach for dishes to be hand washed and sanitized.
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 .
#23 · Proper date marking & disposition −3
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).
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 hotdogs and beef without date. CDI- Items dated. Observed pepperoni dated 5/21/26. CDI- Pepperoni 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 .
#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 container of single service utensils stored on the floor. CDI- Removed from the floor.
4-502.13 Single-use and single-service articles cannot be reused. Observed single service sauce cup used as a scoop. CDI- Discarded.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair. Observed Chipping plates and broken spatulas.
#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 low reach in doors in need of cleaning.
Feb 25, 2026 A 92.5 · 6 violations
Inspector comments: NOTE: Facility dish machine not working. Facility has 42 seats in use inside facility. Outside seating not used in winter. Area is closed until spring/ summer. Back seating is just for lounge area. No food is served in area. Facility will use bar dish machine, until back dish machine is fixed. Facility has been using single service cups for bar instead of glass wear.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels for hand sink at 3 comp. Paper towels placed at sink. Keep all sinks stocked with soap and paper towels at all times.
#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 chicken placed above ready to eat foods in low reach in cooler. CDI- Ready to eat items removed. All raw foods need to be placed below cooked foods. Raw chicken should be placed on the bottom at all times.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, tomato in prep top holding above 41F. Items were holding on top of other items in prep top unit. Observed aoli in low reach in holding above 41F in low reach in. CDI- Items placed in low reach in to cool. Aoli placed in tall reach in cooler to cool. Keep foods 41F or below.
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 −3
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). Observed hotdogs and crab cakes without date mark. Items are held for 2-3 days. CDI- Items date marked for yesterday. Date items once prepared if holding for over 24 hours.
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 .
#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 prep top/ low reach in unit in need of cleaning.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink. Get fixed.
Aug 21, 2025 A 91.5 · 12 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspectionRepeat violation
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed expired food, dishes not properly sanitized, cooling issues at facility, raw chicken above ready to eat foods, cold holding issues. CDI- EHS corrected all issues and educated PIC.
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.
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in office handwashing sink. PIC stated they have no more soap for that sink. They will get more on the truck tomorrow.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels placed in office handwashing sink. CDI- Paper towels at sink.
#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 raw chicken stored above tortillas in low reach in cooler. CDI- Chicken removed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers of knives, pizza cutters, juicer in soiled container. CDI- Taken back to be cleaned.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed cleaned dishes rinsed, then quick dipped in sanitizer, rinsed again and put away. CDI- Dishes soaked in sanitizer for required contact time.
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 −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 chicken wings at 84F after 3 hours. CDI- Discarded. Observed crawfish dip and spinach in walk in cooler above 41F after 4 hours. CDI- Discarded.
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 .
#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 cheese, pepperoni, lobster and shrimp in prep top holding above 41F. CDI- Items placed in the freezer for quick cooling
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). Observed salsa and pepperonis without date. CDI- Dated
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) Observed turkey dated 8/13 and pizza sauce dated 8/9. CDI- 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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaners stored with food and single service items on the dry storage closet.
#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 lids on foods and large containers for dips cooling. CDI- 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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed prep top handle missing.
#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 prep top/ low reach in, in need of cleaning.
Apr 22, 2025 A 94.5 · 7 violations
Inspector comments: 3 Comp sink broken. Facility is voluntarily closed. PIC will contact EHS when fixed.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no sanitizer for 3 comp sink. Dishes stored at mop sink. Dishes no being able to be effectively cleaned and sanitized. CDI- EHS educated.
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.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm. EHS found that there is no more sink sanitizer. Sani bucket was filled with 0ppm sanitizer. EHS found some commercial bleach. Use in place of sink sanitizer until more is obtained.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed container of knives and fruit juicers in need of cleaning. Observed bus tubs for raw chicken touching brooms. Bus tubs cannot be washed currently because the 3 comp sink is broken.
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
Corrected during inspection
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 slaw dated 3/26. CDI- 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 .
#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 bleach without label. CDI- Labeled.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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 large bus tubs stored right beside the mop sink and touching the brooms. Re-wash and place in different area not exposed to contamination.
#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 ice machine door crevices in need of cleaning.
#51 · Plumbing installed; proper backflow devices −1
Follow-up verification required
5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink broken. Drain is broken off sink basin and cannot be drained. Facility voluntarily closed.
Feb 20, 2025 A 96.5 · 4 violations
Inspector comments: PIC stated facility has 48 seats
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by boxes and roller cart. CDI- Removed.
#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 ranch and blue cheese holding above 41F on prep table. CDI- Items placed in cooler to cool.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violationFollow-up verification required
4-501.11 Maintain equipment in good repair. Observed dish machine still in disrepair. PIC stated that maintenance came out yesterday. They still trying to get the missing part. Get machine fixed.
#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 prep top lid and low reach in gasket in need of cleaning.
Dec 12, 2024 B 88.5 · 14 violations
Inspector comments: Facility no longer makes ceviche. Shrimp comes in pre-cooked.
#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 no vomit/ diarrhea plan. CDI- EHS left copy of plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by broom and trash can. CDI- Removed. REPEAT
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored above ready to eat items. CDI- Peppers removed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pre-cooked shrimp and crawfish stored at sink with raw chicken. Food was exposed to splatter and contamination. CDI- Ready to eat food was removed. REPEAT
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 inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 large stacks of plates stored soiled on the dish rack. CDI- All plates taken back.
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
Corrected during inspection
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 slaw dated 12/2/24. CDI- 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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing out on drainboard. CDI- Shrimp removed, prepped and placed in the cooler.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area. REPEAT
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 containers of oil stored on the floor. Provide space adequate enough for stored items. REPEAT
#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 employee without a hair restraint.
#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 single service cups stored under the ice machine near the office. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed dish machine missing part. Dish machine is not functional without missing part. Get missing part.
#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 for sanitizer.
#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 tall reach in freezer and speed rack in need of cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
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 missing ceiling tiles, cut out ceiling tiles and missing vent covers. 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 in walk in cooler and above fryer in need of cleaning. Observed wall behind oven with grease stains.
Sep 6, 2024 A 91.5 · 9 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink next to ice machine is blocked by a ladder, broom, and dust pan. CDI: Items moved. REPEAT VIOLATION
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near walk in cooler. CDI: Towels provided.
#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 shell eggs stored over ready to eat tortillas in walk in cooler. CDI: Items reorganized. PIC stated that the eggs were ordered incorrectly. They are supposed to have the fully cooked eggs to use for deviled eggs on the menu. REPEAT VIOLATION
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons stored over ready to eat items in walk in cooler. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with white build up where ice shield is. Ensure more frequent cleaning.
#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 wings pulled from the walk in to the main kitchen, per employee, 15 min prior to EHS arrival at 57F-60F. Per employee wings were cooked last night and then cooled in the bus tub with the lid on as they were stored in the kitchen. CDI: Wings were temped 45 minutes later after sitting at room temperature and were at 60F-63F. Wings were voluntarily discarded as it was determined they had not cooled properly and were above 41F prior to being pulled from the walk in cooler. REPEAT VIOLATION EHS reminded PIC and staff to cool wings on a sheet pan that is uncovered in the walk in cooler.
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
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 wings cooling in bus tub from last night. CDI: Wings 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 .
#38 · Insects & rodents not present; no unauthorized animals
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in the kitchen. REPEAT VIOLATION Facility is actively working with a pest control company and they were on site yesterday.
#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 whirl butter stored on floor in dry storage. Provide adequate space for all dry goods.
#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 paper products stored on floor in dry storage area. Provide adequate storage space for all paper products.
#55 · Physical facilities installed, maintained & clean
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 some areas of ceiling with dust build up. Ensure more frequent cleaning. REPEAT VIOLATION Significant improvement from previous inspection.
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 touch up paint needed to sliding doors in kitchen. Observed ceiling tiles with cut outs missing covers. Observed missing ceiling tile near mop sink.
Aug 20, 2024 B 87.5 · 15 violations
Inspector comments: Per permit conditions “The PERMIT HOLDER shall not add equipment or change menu prior to obtaining approval from the REGULATORY AUTHORITY. This includes a change in the type of food establishment or food operations if determined by the REGULATORY AUTHORITY to be necessary to ensure compliance with the rules” And “All animal proteins shall arrive pre-cooked except for wings that will be cooked in the fryer. This is required as no raw proteins may be cooked in the convection oven.” Facility has changed menu including adding ceviche, lobster, deviled eggs, and pizzas that have in house made dough rather than the premade flatbread style dough. This change in menu is significant based on the space and equipment. EHS will return to assess storage, and execution of menu items during follow up compliance visit for priority and priority foundation items on inspection. Failure to comply with permit conditions may result in permit action.
EHS also noted several items stored on the floor of the walk in cooler and in the main kitchen. Facility did receive a delivery in the morning and had not put delivery away. However, EHS noted that nearly all storage spaces are already full. PIC indicated that this was an unusually large order. Ensure that there is adequate space for products and that orders are frequent enough to ensure products are stored properly. This will be assessed during the follow up compliance visit for priority and priority foundation items on inspection.
#1 · PIC Present, demonstrates knowledge, & performs duties
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control in the kitchen as evidenced by lack of consumer advisory on menu, improper cooling, improper holding temperatures, and improper sanitization of utensils through dish machine.
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.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink next to ice machine is blocked by a ladder and bags of linens. CDI: Items moved.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed produce such as peppers and greens with microbial growth. CDI: Product was voluntarily discarded.
#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 mahi stored over ready to eat items in the prep top cooler. Observed raw Shirmp stored behind ready to eat items in the prep top cooler. CDI: Items rearranged.
*Facility is not permitted to have raw proteins other than chicken wings per permit conditions. See general comments box*
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in reach in cooler. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0ppm chlorine. Machine was primed and still not testing properly. Facility will utilize 3-comp sink for now. If covers exceed 50, single service articles shall be used. REPEAT VIOLATION. VERIFICATION REQUIRED
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#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 wings cooling in kitchen at a rate of 0F/min. CDI: Wings moved to sheet pan and cooled in walk in cooler to 70F within remaining time.
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 chicken holding below 135F. Product was not down in steam well. CDI: Product was cooled as it had only been reheated for less than 1 hour.
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 −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing held on counter above 41F. CDI: Product voluntarily discarded. Observed items double stacked in prep top cooler holding above 41F. CDI: Items rapidly cooled in reach in freezer. Observed reach in cooler under oven holding some items above 41F. Products in the back of the unit were at 41F and below. Unit air temp was 39F. Ensure cooler is not overloaded so proper airflow keeps product cold. Items above 41F were voluntarily discarded. Observed chicken wings cooked yesterday, per PIC, held out on speed cart at room temperature. Employee had cooked wings prior to EHS arrival and placed them on the speed rack but had removed the already cooked wings from the walk in during this time. CDI: Wings 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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 no date mark on cream cheese, chicken stock, or cut cabbage in reach in. CDI: Products voluntarily discarded. REPEAT VIOLATION
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 is not been labeled, or if the label is incorrect. -P Observed pizza sauce date marked from 8/9. CDI: Product 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 .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for ceviche served raw on menu. VERIFICATION REQUIRED
#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 wings cooling in bus tub on a speed rack at room temperature. CDI: Wings were moved to the walk in cooler on sheet pans to properly cool.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in the kitchen.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window open in kitchen with no screen.
#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 portion cups with no handles being stored in bulk seasonings.
#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 high touch points of equipment such as coolers with build up. Ensure more frequent cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
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 walls, ceilings, and shelving throughout with greasy film. Observed some areas of ceiling with dust build up. Ensure more frequent cleaning. Observed wall behind and ceiling tiles above fryers with grease build up. Observed wall behind oven with significant grease build up. 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 touch up paint needed to sliding doors in kitchen.
Apr 11, 2024 A 96.5 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0ppm chlorine. Machine was primed and still not testing properly. Facility will utilize 3-comp sink for now. REPEAT VIOLATION Previous violation corrected. VERIFICATION REQUIRED
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch, blue cheese, and Caesar wing dressings held on counter with improper ice bath. CDI: Dressings were rapidly cooled as they were brought out at 345pm. Products permanently placed on TPHC. TPHC procedures written today. Observed small single door reach in cooler holding items above 41F. All items from over night were voluntarily discarded. VERIFICATION REQUIRED
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 .
#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 no date on turkey, cut romaine, or burgers in prep cooler. CDI: Items dated with prep dates of yesterday and burgers with prep date of Monday.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed craw fish tails in standing water thawing in prep sink. Product was over 41F. CDI: Product was moved to prep and made into a dip and then properly cooled.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
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 cellphones stored on prep table in kitchen. CDI: Phones removed and table cleaned.
#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 shelving above prep area with greasy film. Ensure more frequent cleaning. Observed wall behind and ceiling tiles above fryers with minor grease build up.
Dec 21, 2023 A 97 · 6 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed PIC with inadequate knowledge of Employee Health Policy in regards to knowledge of symptoms and illnesses. CDI: referred to Employee Heath poster and acknowledgment form.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
General Comment: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling sanitizer bucket up with water at kitchen handsink. CDI: by instruction and education to only use for handwashing purposes.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sink and surface sanitizer dispensed from 3 comp sink below proper concentration. It was determined to be an air bubble in the line. CDI: dispenser repaired and sanitizer now dispensing at proper concentration.
#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 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 TCS foods including ranch, cut lettuce, turkey, ceasar dressing, etc date marked for 8-9 days. CDI: label corrected to reflect 7 days. Observed cooked turkey, ranch dressing, guacamole, etc expired past 7 days. CDI: PIC voluntarily discarded.
#36 · Thermometers provided & accurate
General Comment: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only thick probe dial thermometers available for checking temperatures. VR required.
#40 · Personal cleanliness
General Comment:
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 watch and bracelets while handling food.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “TEN58 SPORTS BAR AND LOUNGE” or State ID 20600110838). Inspection type (routine vs. follow-up) is not published in the county's data.