A98.5
EASTFIELD BAR & GRILL
8709 ARBOR CREEK DR, SUITE A, Charlotte, NC 28269
Restaurant · NC permit/State ID 20600123935
Latest gradeA (98.5)
Last inspectedJul 2, 2026
Inspections on record13
On record sinceJun 2, 2022
Score history
Jun 2, 2022Higher is betterJul 2, 2026
Inspections & violations
Jul 2, 2026 A 98.5 · 4 violations
Inspector comments: This FOOD ESTABLISHMENT may cook, cool, and reheat chicken wings in limited quantity to ensure cooling parameters are met safely. Failure to meet safe cooling parameters may result in permit action. Pasta may be cooked and cooled in limited quantity to ensure cooling parameters are met safely. Failure to meet safe cooling parameters may result in permit action - due to lack of refrigeration.
#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 wrapped portions of cooked rice with a temperature of 48F in reach in cooler. PIC stated that rice was prepared day prior. Rice failed to meet cooling parameters. CDI - PIC has been advised to revise cooling procedures for cooked rice by first allowing rice to cool to 41F or less using the parameters stated above, then portioning. -1.5 points-
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach sanitizer stored on shelving. CDI - PIC labeled spray bottle with name of contents. -0 points-
#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 wrapped and portioned cooked rice that failed to meet cooling parameters. PIC has been advised to revise cooling procedures. -0 points-
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 .
#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 build up of food residues on shelving with breading mixtures. Observed build up of dust on vents on flip top cooler. Recommend higher frequency and more thorough cleaning. -0 points-
Jan 8, 2026 A 99.5 · 3 violations
Inspector comments: This FOOD ESTABLISHMENT may cook, cool, and reheat chicken wings in limited quantity to ensure cooling parameters are met safely. Failure to meet safe cooling parameters may result in permit action. Pasta may be cooked and cooled in limited quantity to ensure cooling parameters are met safely. Failure to meet safe cooling parameters may result in permit action - due to lack of refrigeration.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in-use ice scoop stored on top of ice machine. PIC stored ice scoop in clean plastic bucket on top of ice machine. -0.5 points-
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-
#55 · Physical facilities installed, maintained & clean
6-501.16 Store mops for air drying after use. Observed used mop stored in mop bucket. Store mop in a manner that promotes air drying. -0 points-
Aug 25, 2025 A 97 · 5 violations
Inspector comments: This FOOD ESTABLISHMENT may cook, cool, and reheat chicken wings in limited quantity to ensure cooling parameters are met safely. Failure to meet safe cooling parameters may result in permit action. Pasta may be cooked and cooled in limited quantity to ensure cooling parameters are met safely. Failure to meet safe cooling parameters may result in permit action - due to lack of refrigeration.
#15 · Food separated & protected
Corrected during inspection
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 ground steak and raw ground turkey (for Philly sandwiches) stored above raw salmon in reach in cooler. CDI - PIC corrected storage order. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 portioned servings of pasta noodles and cooked rice in low boy reach in cooler cold holding at temperatures between 45F and 47F. Items were placed in low boy reach in prior to lunch service. Cooked pasta noodles and cooked rice in three door reach in were 41F or less. All other TCS foods in low boy reach in were 41F or less. CDI - Items were moved back to three door reach in to rapidly cool to 41F or less. PIC has been advised to leave portioned bags open during the cooling process and to conduct frequent temperature checks of TCS foods.. -REPEAT- -3 points-
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 .
#36 · Thermometers provided & accurate
Corrected during inspection
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed digital thermometer for three door reach in cooler malfunctioning and inaccurate. CDI - PIC provided secondary thermometer for reach in. -0 points-
#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 in-use ice scoop stored on top of ice machine. PIC has been advised to store ice scoop in a protected manner that prevents contamination or to store ice scoop in ice bin with handle above ice. -0 points-
#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 "household use only" waffle maker stored on shelving in kitchen. PIC stated that the waffle maker is no longer in use. Discard equipment if not necessary to operation. -0 points-
Jun 17, 2025 A 97 · 4 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. Observed hand sink with food debris. CDI sink was cleaned out
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food above temp. Please see food chart. CDI..Food was voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#39 · Contamination prevented during food preparation, storage & display
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed cans stored with dents.
#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. Wiped down RIC
Jan 27, 2025 A 97 · 6 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 lip of ice machine in need of cleaning.
#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 rice and shrimp about 41. CDI Rice was discarded and shrimp lid removed 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 .
#43 · In-use utensils: properly stored
Corrected during inspection
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 scoop handle in flour. CDI Handel was removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled
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 debris inside if bins that house clean lids.
#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. Observed rusted shelving throughout facility
#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 vent covers in need of cleaning, Also observed cleaning throughout facility.
Sep 23, 2024 A 95 · 8 violations
#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 several bowls with food debris and pans with stickers and sticker residue stored as clean.CDI.. Items were moved to be w/r/s. REPEAT
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 −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, boiled eggs, sliced and diced tomatoes and rice above 41F. CDI.. Some items were voluntarily discarded and other items were put in RIC to quickly cool. REPEAT
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 chicken soaking in butter milk with food grade paper and tightly fitting lids in RIC cooling. CDI.. Had PIC remove lids and paper
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 inspectionRepeat violation
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed salmon without slits. REPEAT.. CDI..PIC slit packages
#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 cloth on prep unit table.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several bowls stacked wet.
#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 black build up behind nozzles of soda machine
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no lid in female restrooms
May 7, 2024 A 96.5 · 8 violations
Inspector comments: EHS will issue ITS due to permit violations. See ITS
#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 come in kitchen don gloves start to prepare food without hand wash. CDI.. EHS had employee wash hands and don new gloves
#10 · Handwashing sinks supplied & accessible
5-202.12 Provide at least 100F water at handsinks. Observed hands sink water at 74F
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stacked clean with stickers and residue. CDI..PIC moved items for 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 .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw, sliced turkey, mixed green above 41F see temp chart. CDI 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salmon thawing in bucket of water in prep sink, water was not running during initial walk through. CDI water was turned on holes where punched in packets
#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 squeeze bottles and shaker without lables
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelets
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean lids stored in bins with debris in bottom
Jan 3, 2024 A 98.5 · 2 violations
#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 Observed low chlorine sanitizer at chemical dish machine- 0ppm. CDI: PIC provided new sanitizer container and primed- 100ppm.
#55 · Physical facilities installed, maintained & clean
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 water damaged ceiling tiles above dish machine. PIC stated HVAC unit being repaired and new tiles to be obtained when repair company completes work.
Oct 11, 2023 A 98.5 · 3 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles being held above 41F in 3-door cooler. Product prepared 10/10/23. EHS recommended rearranging storage order- buns and tortillas stored above product possibly limiting air flow to bottom of cooler. CDI: PIC voluntarily discarded.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed precooked shrimp and raw shrimp thawing in standing water in prep sink. CDI: Education provided and product placed under running water.
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of salt and pepper with no label. CDI: PIC labeled.
May 4, 2023 A 98 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans nested together with inside food contact surfaces contacting outsides of pans with stickers/sticker residue attached. EHS discussed removable and dissolvable labels with PIC, ensure labels are fully removed during cleaning process. CDI- pans with sticker residue brought to dish pit for cleaning.
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 .
#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 condensation building inside of prep unit reach in portion where food is stored. Pans are stored in wet area, ensure food is kept in a clean dry location.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surface during inspection.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed significant condensation building up inside of prep unit. Observed top metal piece where doors meet frame on standing reach in unit, doors are loose to seal.
#49 · Non-food contact surfaces clean
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 hood system in need of cleaning, PIC stated hoods are due to be cleaned. REPEAT. Note: points de-escalated, different area needing cleaning compared to previous inspections.
Nov 28, 2022 A 98 · 4 violations
#15 · Food separated & protected
Corrected during inspection
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 salmon. CDI: PIC rearranged storage order.
#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 large plastic insert pans of chicken wings cooling covered in 2-door cooler. Product prepared @11am. CDI: PIC removed lids and moved product to 2-door freezer for rapid cooling. REPEAT VIOLATION.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting boards stored above preps sinks. CDI: PIC provided new boards.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food waste/splash on top of dish machine. REPEAT VIOLATION.
Jul 21, 2022 A 98 · 5 violations
Inspector comments: EHS addressed complaint regarding proper food safety/food handling practices - reviewed bare hand contact/hand washing, cooling procedures, cold holding, hot holding, etc.
Progress made on transitional permit items. The following non-compliant items from transitional permitting still incomplete:
1. Obtain additional refrigeration for cooling - WIC, freezer, blast chiller, etc.
2. Replace white deep freezers with commercial (NSF approved) freezers.
3. DONE
4. DONE
5. DONE
6. DONE
7. DONE
8. DONE
9. DONE
10. Clean insides and outsides of all make tables.
11. Replace or repair inside of door on “Yeungling” beer cooler.
12. DONE
13. Resurface or replace cutting boards.
14. DONE
15. DONE
16. Replace/repair bowed FRP at archway/doorway to coolers.
17. DONE
18. DONE
19. DONE
20. Add self-closure on back door.
Facility has until 11/01/22 to complete. Please contact EHS if you have questions or concerns.
#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 at bar hand sink. CDI: Food employee provided paper towels. REPEAT VIOLATION.
#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 speed gun nozzle soiled with buildup.
#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 marinara being held below 135F at steam well. CDI: PIC voluntarily discarded product.
#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 several containers of chicken wings being cooled using ambient air. PIC stated product prepared @12pm. CDI: Education provided and product moved to 2-door cooler for rapid cooling.
#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 speed gun nozzle holder soiled with food waste. Observed insides of bar coolers soiled with food waste. REPEAT VIOLATION.
Jun 2, 2022 A 98.5 · 4 violations
Inspector comments: On-site visit for initial inspection. The following non-compliant items from transitional permitting still incomplete:
1. Obtain additional refrigeration for cooling - WIC, freezer, blast chiller, etc.
2. Replace white deep freezers with commercial (NSF approved) freezers.
3. DONE
4. DONE
5. DONE
6. DONE
7. DONE
8. Replace or repair low boy cold holding unit under grill.
9. Clean inside of microwave.
10. Clean insides and outsides of all make tables.
11. Replace or repair inside of door on “Yeungling” beer cooler.
12. Designate hand sink and dump sink in bar area.
13. Resurface or replace cutting boards.
14. DONE
15. Update menu to reflect current foods being served, denoting undercooked items with asterisks. 16. Replace/repair bowed FRP at archway/doorway to coolers.
17. DONE
18. Replace gasket on middle door of 3-door cooler.
19. Clean wall behind dish machine.
20. Add self-closure on back door.
Facility has until 11/01/22 to complete. Please contact EHS if you have questions or concerns.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink. CDI: PIC provided paper towels.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obsrved rice being held above 41F in make table across from grill. Product prepared 06/01/22. CDI: PIC voluntarily discarded product. Observed pasta being held above 41F in 3-door cooler. Product prepared 06/01/22. CDI: PIC voluntarily discarded.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed two torn gaskets on right 3-door beer cooler in bar area.
#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 standing water inside bottom portion of makes tables.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “EASTFIELD BAR & GRILL” or State ID 20600123935). Inspection type (routine vs. follow-up) is not published in the county's data.