A99.5

PANERA BREAD #922

Name: Panera Bread #922
Address: 8152 S Tryon St, Charlotte, NC, 28273, US

8152 S TRYON ST, Charlotte, NC 28273

Restaurant · NC permit/State ID 2060014943

Latest gradeA (99.5)

Last inspectedOct 23, 2026

Inspections on record46

On record sinceJul 22, 2013

Score history

Jun 4, 2015Higher is betterOct 23, 2026

Inspections & violations

Oct 23, 2026 A 99.5 · 2 violations

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

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Stack of Metal container wet nested. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized.

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

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No Sink & Surface test strips available during time of inspection. PIC stated they used the last one this morning. A verification visit will be conducted within 10 days to ensure establishment is in possession of Sink & Surface Test Strips.

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Jun 4, 2026 A 99 · 3 violations

#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 TPHC procedures available onsite. *CDI - EHS provided written TPHC procedures that PIC filled out onsite. 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 - Half & Half and Milk held on TPHC past their 4 hour TPHC limit with Time labeled 9:08 discard time. *CDI - PIC had employee change out dairy products starting new TPHC 4 Hour hold.

#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 - Dry food debris build up at bottom of Standing 2 Door RIF.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Lid to dumpster caved in and dumpster doors left open.

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Feb 24, 2026 A 99 · 2 violations

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

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - A couple plastic containers wet stacked stored clean on clean dish rack. *CDI - PIC pyramid stacked items to allow for proper air drying.

#51 · Plumbing installed; proper backflow devices −1

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. *Observed - Back kitchen Handsink in need of re-caulking to reseal handsink to wall and make it easily cleanable. *REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - Small Leak at dish machine pre-rinse.

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Sep 22, 2025 A 98.5 · 5 violations

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Caramelized Onions above 41F. Items labeled with 8:13AM as prep time. PIC stated employee must not have placed item into WIC to be cooled before storing item in Sandwich 2 CH Drawers. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 - Caramelized onions above 41F with a label stating item was prepped at 8:13AM. Item located in sandwich 2 CH Drawers. PIC stated they do not usage make tables to cool products to below 41F only WIC. Employee must have done it by accident. *CDI - PIC voluntarily discarded item. 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 - Commercially packaged pre-cooked steak thawing under running water. Water at 77F. *CDI - PIC removed item from water thawing and placed it into WIC to be cooled as it has already thawed.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

*REPEAT* 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 to WICs with heavy build up. Improvement from previous inspection points deducted remain the same.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak at faucet to Dish machine Pre-Rinse.

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Jun 24, 2025 A 97.5 · 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 Multiple food items recorded above 41F (overstacked, see chart). 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plates observed.

#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. Gaskets, exterior of equipment, shelves all in need of cleaning.

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Jan 9, 2025 A 98.5 · 6 violations

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions and honeydew stored above sealed containers of juices in WIC. PIC corrected storage order. 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 slicer stored as clean with cucumber debris remaining inside slicer and several spatulas with sticky residue that were stored as clean. CDI-PIC set aside utensils to be rewashed. REPEAT but points not escalated due to improvement with tomato slicer and all containers inside facility. 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 .

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

Corrected during inspection

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 butter packets with a discard time of 9:33 AM that were still in use upon arrival. CDI-PIC discarded packets.

#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 one container of honeydew prepped this morning with no temperature change after 1 hour that was covered with plastic lid inside WIC. CDI-PIC moved container to baker WIC to rapidly cool item. EHS spoke with PIC about cooling any sliced tomatoes, melons, or leafy greens with uncovered containers to allow for maximum transfer of heat. 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 .

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one scoop with a handle contacting inside of cut lettuce in cold drawer. PIC removed scoop. 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 one knife stored above prep top on surface that does not get cleaned/sanitized every 4 hours. PIC stated that knife belongs to sandwich station and removed knife from prep top to be rewashed.

#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 floor inside WIF with moderate amounts of debris.

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Jul 24, 2024 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 one measuring utensil in the handwash sink by the salad prep unit. CDI-PIC removed utensil and placed at dish area to be rewashed.

#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 tomato and onion slicers and two plastic food containers with minor amounts of food debris that were stored as clean. CDI-PIC removed all equipment and set aside at 3 compartment sink to be rewashed. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods in the bottom cold drawers of the catering prep unit above 41F (see temp chart) and appears to have misaligned and not properly sealing to properly cold hold, while the rest of the unit was holding at 41F and below. PIC removed items to be placed into WIC to cool down and has requested for maintenance. VR with 3 days to check cold holding ability of those two drawers. 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 .

#51 · Plumbing installed; proper backflow devices

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed food debris around mop sink drain.

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Mar 1, 2024 A 99 · 2 violations

#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 rusted shelving and minor food residue on grates through out WIC.

#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 drains at 3 compartment sink, dishmachine, and coffee dump sink that do not have clearance above the floor drain. VR within 3 days to check status of drain clearance above floor drain.

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Nov 1, 2023 A 99 · 3 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 multiple handwash sinks with ice resting in the sink basin. CDI-PIC removed ice from sink basin.

#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 one unopened container of strawberries with mold in WIC. CDI-PIC voluntarily discarded.

#55 · Physical facilities installed, maintained & clean

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Aug 9, 2023 A 99 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave need cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed nozzles of coffee dispensers in need of cleaning.

#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 employee with long beards not wearing beard guard

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

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

#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 fridge at the Barista station in need of cleaning. Also observed area behind the triggers of the soda nozzles with build up on the soda machine in the dining area.

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Apr 26, 2023 A 98 · 3 violations

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

Corrected during inspection

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P. Observed 2 containers of Half & Half and 1 container of Almond Milk held past the 6 hour hold time. Discard time was 3:29 PM, observed half & half and almond milk still in use at 4:08 PM. CDI - PIC discarded all items held longer than 6 hours.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in direct contact with rice in prep top unit. CDI - PIC removed handle from rice.

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

Corrected during inspectionRepeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers stacked while wet. - REPEAT. CDI - PIC separated and moved pans to 3 compartment sink to be drained properly.

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Feb 13, 2023 A 98.5 · 4 violations

#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 inaccessible handwashing sink near the 3-compartment sink blocked by a rack. CDI - PIC removed rack.

#43 · In-use utensils: properly stored

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 knives stored in crevices of equipment.

#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 food containers stacked while wet. - REPEAT.

#54 · Garbage & refuse properly disposed; facilities maintained

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.

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Dec 9, 2022 A 96 · 9 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 the dish machine to have a concentration of 0ppm while being used. Sanitizer solution container was observed with low levels of remaining solution. CDI - Sanitizer solution line was replaced into a readily available, concentrated sanitizer solution container. After priming and running for 2 additional cycles, machine was properly producing concentrated sanitizer at approximately 100 ppm. REPEAT.

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

Corrected during inspection

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed TCS food items (Almond milk, half and half, and whole milk) on a 6 hour TPHC cycle at the coffee station. Items were marked for discard at 12:46 at time of inspection. CDI - PIC voluntarily disposed of past time TPHC food items.

#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed four (4) TCS foods (cheese soufflé sauce, artichoke soufflé sauce, bacon and spinach soufflé sauce, and shredded Asiago cheese placed in bakers WIC to cool with closed lids. CDI - Lids were removed from containers to allow for proper cooling. EHS provided establishment with charts for two step cooling and prepared TCS food cooling. REPEAT.

#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 one (1) food employee with bands and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee with short cropped hair style with no effective hair restraint.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon handle in feta crumbles with handle making contact with the food. 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 three (3) spoon handles in sliced almonds, crispy carrots, and wonton strips with handle making contact with the food. CDI - Handles were elevated out of food items to prevent potential contamination.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed recently sanitized food containers stacked while wet. Separate out sanitized equipment and utensils to improve air drying.

#53 · Toilet facilities: properly constructed, supplied & cleaned

Corrected during inspection

6-302.11 Supply toilet tissue at each toilet. -Pf Observed women’s restroom accessibility toilet without toilet paper. CDI - Paper was provided from readily available supply.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster and dumpster doors open at time of inspection. CDI - Door were closed before returning to interior premises.

#55 · Physical facilities installed, maintained & clean

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Sep 7, 2022 A 97.5 · 2 violations

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

Corrected during inspection

#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed chicken teriyaki bowls cooling while covered. CDI-lids were removed from the food. REPEAT Observed chicken teriyaki bowls cooling while covered and in the cold drawer. CDI-bowls were taken back to the WIC to rapidly cool

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Jun 10, 2022 A 97 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Follow-up verification required

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed no HS by the dishwashing area. PIC explained they removed one by the WIC/dishwashing area. There is one by the bakery and around the corner in the front. Due to the building being permitted with the handsink, it must be added back in. Facility must have this done by the 10 day VR. VR REQUIRED 6/20/2022

#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 10 batches of rice and chicken/broccoli mix in the WIC, made from 8:50am today in plastic containers, covered at 46F. PIC knew they needed to be vented, pulled in prep employee and explained. CDI-Food employee opened all containers to allow for the food to cool.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed A/C on line not working. Prep line cooler and 2 small reach-ins not working, maintenance on site while EHS was inspecting. WIF-crack on the door jam. Rust on shelves through facility. Soda machine cabinet in the front has water damage. WIC 1-door is hard to close. WIF shelf is held up with metal containers underneath. REPEAT.

#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. . Broken floor tiles by the WIC door. Water damage on ceiling tiles in the dining room. REPEAT.

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Jun 9, 2022 B 88.5 · 10 violations

Inspector comments: OSV-Facility had their old and new hot water heater on site. The old one is a State Ultra Force-Recovery rate 235 gal/hr, Natural gas. BTU 78000-199900. The new one is AO Smith-78000-199900 BTU, natural gas. 235 gal/hr recovery rate. They have replaced like for like, it is approved.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-202.12 Provide at least 100F water at handsinks. Observed no hot water and the HS, or the in facility. The HS was running at 74F. They have been operating since yesterday at 6PM with no hot water CDI-Facility has voluntarily closed. EHS will make a return visit to ensure it is fixed.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed limes and unwashed pineapples over RTE lettuce and pickles. CDI-PIC rearranged storage order while store was closed and EHS is not going to take repeat points due to they have improved greatly in this area. REPEAT.

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

Follow-up verification required

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. 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. 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 . Observed no operating dish machine and all the dishes are piled up to not allow the use of the 3-comp sink. The hot water isn't working so they couldn't use the three comp for washing either due to the temperature. VR REQUIRED 6/12/2022.

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed the prep cooler not working at the line, PIC said the cooler ahs been down for a while and they sue ice on the top. The ice was keeping the food on top in temp., the bottom drawers are above 45F. PIC removed all food from the bottom and voluntarily discarded, the top was moved. This is the same cooler as last inspection that PIC explained had issues-they were not using it last time. REPEAT. Observed a small reach in holding cream cheese above 50F. PIC voluntarily discarded cream cheese. Melon and yogurt were in a cold station under the toaster oven, they were above 45F-the ones stacked to high, the ones on bottom were 43F. PIC said they normally keep them in metal container to help keep the air in. CDI-PIC voluntarily discarded, VR REQUIRED 6/12/2022.

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

Follow-up verification required

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the prep cooler not working at the line, PIC said the cooler ahs been down for a while and they sue ice on the top. The ice was keeping the food on top in temp., the bottom drawers are above 45F. PIC removed all food from the bottom and voluntarily discarded, the top was moved. This is the same cooler as last inspection-they were not suing it last time. REPEAT. Observed a small reach in holding cream cheese above 50F. PIC voluntarily discarded cream cheese. VR REQUIRED 6/12/2022

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a body of a cockroach in the trash bag they were taking to throw out. PIC said they get them from the water lines. PIC does have pest control service/

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed A/C on line not working. No hot water heater. Prep line cooler and small reach in not working. WIF-crack on the door jam. Rust on shelves through facility. Soda machine cabinet in the front has water damage. WIC 1-door is hard to close. WIF shelf is held up with metal containers underneath. REPEAT.

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

Follow-up verification required

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed the dish machine not working. Due to no pressure coming out of the hot water heater, dishes cannot be done properly. PIC has voluntarily closed. VR REQUIRED 6/12/2022.

#50 · Hot & cold water available; adequate pressure −0.5

Follow-up verification required

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the hot water heater not working. PIC has voluntarily closed the facility. VR REQUIRED 6/12/2022

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

Repeat violation

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Mar 15, 2022 A 96 · 7 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes, avocados, melon over RTE items like turkey, cut tomatoes, chicken, lettuce. CDI-PIC put items on the bottom. REPEAT.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

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

Corrected during inspection

#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 1 bottle of sanitizer with no label. CDI-PIC labeled, no points since it was 1 item.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Reach in was holding at 43F-no TCS foods inside. Salad cooler holding salad above 41F (on TPHC) observed a slow leak at the 3-comp sink, leg is broken. WIC 2-handle missing.

#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 wall tile missing by the to-go shelf. 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 floors in the WIC, and drains by the 3-comp in need of cleaning.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-303.11 Provide required lighting intensity. Observed low light in the bakery area (one whole ballast light out) less than 50FC, and WIF less than 10FC.

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Nov 1, 2021 A 98 · 5 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed avocados stored above ready to eat sliced tomatoes and cooked rice dishes in walk in cooler. CDI - PIC corrected storage order. -0 points-

#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 covered containers of sliced tomatoes cooling in walk in cooler. CDI - Plastic wrappings were removed from sliced tomatoes to allow cold air to circulate in and around food product. -0.5 points-

#39 · Contamination prevented during food preparation, storage & display −1

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 muffins stored on floor of walk in freezer. -1 point-

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with produce stickers still attached stored in flip top cooler and making contact with cut/sliced avocados. Wash avocados and remove produce stickers prior to use. -0.5 points-

#49 · Non-food contact surfaces clean

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on top of dish machine, flip top coolers, and prep tables. Recommend higher frequency and more thorough cleaning. -0 points-

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Jul 22, 2021 A 98 · 2 violations

#20 · 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 food in the flip top units, prep drawers, and walk in cooler temping above 45F. CDI. Items prepared prior to today were discarded. Items prepared today were sent to the walk in cooler to reduce in temperature.

#38 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee preparing food without a beard guard.

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May 3, 2021 A 98 · 3 violations

#14 · Food-contact surfaces: cleaned and sanitized −1.5

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed lactic acid sanitizer not measuring appropriate concentration per manufacturers guidelines. 10 day verification required . Facility to switch to bleach until lactic acid sanitizer can be corrected

#38 · 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 food prep employee with numerous bracelets on arms working with exposed food. -0 points-

#39 · Wiping cloths: properly used and stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in lactic acid sanitizer not measuring correct concentration. CDI facility to switch to bleach until lactic acid sanitizer can be corrected.

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Feb 9, 2021 A 98 · 3 violations

#31 · 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 rice and quinoa and steak cooling in covered containers at insufficient rate to meet cooling parameters . CDI vented pans of rice and quinoa and put steak on sheet pan and proper cooling achieved.

#42 · Utensils, equipment and linens: properly stored, dried and handled −1

Repeat violation

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

#53 · Physical facilities installed, maintained and clean −0.5

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Nov 13, 2020 A 98.5 · 3 violations

#33 · Approved thawing methods used −0.5

3-501.13 Use approved thawing methods. Observed smoked chicken and diced chicken thawed under running water measuring 72 degrees and then placed in prep units for service. CDI removed and taken to walk in freezer proper cooling achieved.

#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5

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

#53 · Physical facilities installed, maintained and clean −0.5

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Jul 28, 2020 A 97 · 2 violations

#20 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad unit not maintaining lettuce in top drawer at below 41 degrees . CDI Lettuce taken to walk in to cool. Recommended placing lettuce on tphc and provided forms. 10 day verification required.

#47 · Non-food-contact surfaces clean

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler in need of cleaning due to build up of food debris.

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Jan 15, 2020 A 97 · 3 violations

#20 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed neither drawer of romaine lettuce at 41 or below. placed on tphc temporarily. 10 day verification required.

#38 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee prepping food with watch and two rubber bracelets on arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee not wearing hair restraint while working with exposed food.

#42 · Utensils, equipment and linens: properly stored, dried and handled −1

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

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Sep 25, 2019 A 99 · 2 violations

#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

#53 · Physical facilities installed, maintained and clean −0.5

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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Jun 12, 2019 A 98 · 4 violations

#38 · 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 employees actively prepping food while wearing wrist bracelets and watches.

#41 · In-use utensils: properly stored −1

Repeat violation

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several handles of scoops stored in the food. Ensure to store scoops with handles out of the food. Repeat violation.

#43 · Single-use and single-service articles; properly stored and used −0.5

Corrected during inspection

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service cups at the grab-n-go, cash registers, and self-checkout area stacked high without plastic sleeves or a method to prevent contamination. CDI PIC replaced all plastic sleeves on single service cups.

#47 · Non-food-contact surfaces clean −0.5

Repeat violation

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (pull drawers, equipment handles, shelving, etc.) with debris build up. Ensure to increase cleaning frequency. Repeat violation.

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Feb 21, 2019 A 97.5 · 5 violations

#18 · Proper cooling time and 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 cut melon fruit cups and cut melons above 41F (see temp chart). PIC stated melons were cut the night before and placed in the walk in cooler to cool before placing them in fruit cups. EHS determined that cut melons failed to cool properly due to improper cooling methods. CDI PIC voluntarily discarded cut melon fruit cups and container of cut melons.

#31 · 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 a large portion of quinoa cooling in a covered plastic container and cut melons that were cooling in a covered plastic container in large portions that failed to cool properly (see violation #18). CDI EHS discussed proper cooling methods and PIC uncovered container of quinoa and voluntarily discarded cut melons.

#40 · Washing fruits and vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed whole avocados with the sticker still attached in contact with cut ready-to-eat avocados. Ensure to proper wash and remove stickers before storing with RTE cut avocados. CDI PIC voluntarily discarded cut avocados.

#41 · In-use utensils: properly stored −0.5

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several handle scoops in contact with the food. Ensure to store scoops with handles out of the food.

#47 · Non-food-contact surfaces clean

Repeat violation

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in freezer with heavy ice build up on floor, shelving, and door. Repeat violation. Points were not escalated due to PIC providing updated maintaince report from servicing company to fix issue.

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Oct 30, 2018 A 97.5 · 3 violations

#20 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce, and mixed greens cold holding above 45F. PIC stated items were placed in cooler one hour prior to inspection. CDI, lettuce, and greens were placed in walk in cooler to cool back to 45F of below. Cooler used was not on when PIC checked it. Ensure equipment is in working order and on.

#43 · Single-use and single-service articles; properly stored and used −1

Repeat violation

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stacked and not protected at register. Keep in plastic sleeve, or in manner to protect cups from contamination. Observed donut boxes stored on the floor. Repeat

#47 · Non-food-contact surfaces clean

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in freezer with build up of ice on floor and shelving.

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May 3, 2018 A 98.5 · 4 violations

#13 · Food separated and protected

Corrected during inspection

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed dry goods such as croutons, raisins, etc uncovered and not protected from physical contaminants. When in a slow state, protect items from physical contaminants with a cover.

#37 · Contamination prevented during food preparation, storage and display −1

Corrected during inspection

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 Several dented cans observed and not segregated. CDI- Cans discarded

#43 · Single-use and single-service articles; properly stored and used −0.5

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups stacked and not protected. Keep in plastic sleeve.

#52 · Garbage and refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door to dumpster was open. CDI- Closed.

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Oct 31, 2017 A 98 · 4 violations

#14 · Food-contact surfaces: cleaned and sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some bowls/plates/spoons with food debris on them. CDI- Taken to dishwasher to be cleaned.

#38 · Personal cleanliness

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a large beard not wearing a beard restraint. -0-

#52 · Garbage and refuse properly disposed; facilities maintained −0.5

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug has a hole. Obtain new drain plug.

#54 · Meets ventilation and lighting requirements; designated areas used

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal purse and drink stored on prep table of baking area. Do not store personal items on prep tables.

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Aug 2, 2017 A 97 · 7 violations

#13 · Food separated and protected −1.5

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produced such as onions, tomatoes, and apples, stored above ready to eat foods in walk in cooler. Ensure ready to eat food is stored above unwashed produce.

#14 · Food-contact surfaces: cleaned and sanitized

Corrected during inspection

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up on guard in ice machine, as well as the chute in the ice dispenser at soda machine. Ensure cleaning is done as needed to prevent contamination.

#31 · 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 recently chopped chicken held in a prep unit at 57F. Ensure food is cooled down to 45F with in 4 hours. Cool air must be able to flow around product to allow heat transfer. CDI - moved to walk in and rechecked later.

#35 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spices in working containers without identifying labels. Ensure any containers with food not easily identifiable are labeled.

#36 · Insects and rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the establishment. Ensure proper pest control plan is in place.

#38 · 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 food employee wearing different types of bracelets, while working on the line.

#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stacked while still wet. Ensure utensils are allowed to air dry after washed, rinsed and sanitized.

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Apr 18, 2017 A 97 · 4 violations

#8 · Handwashing sinks, supplied and accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Dispenser at back handsink was not dispensing paper towels. CDI- PIC fixed dispenser and stated he has an order to obtain a new one. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Front handsink was not accessible with a trash can and rack of bread blocking access.

#19 · Proper hot holding temperatures −1.5

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two food items were recorded below 135F. CDI- Items left for the remaining hour and then was to be discarded.

#31 · 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 Apple cabbage slaw recorded at 50F. CDI- PIC stated product was just prepped and was cooling down. Product moved to WIC to cool down properly.

#42 · Utensils, equipment and linens: properly stored, dried and handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of plates.

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Feb 16, 2017 A 97.5 · 4 violations

#14 · Food-contact surfaces: cleaned and sanitized −1.5

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates/bowls and spatulas soiled with food debris. CDI- All items taken to dishwasher.

#35 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some water bottles not labeled.

#41 · In-use utensils: properly stored −0.5

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. In-use utensils stored in sanitizer. Do not store in sanitizer.

#47 · Non-food-contact surfaces clean −0.5

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. General cleaning needed in toaster/bread slicing areas.

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Nov 7, 2016 A 96.5 · 4 violations

#8 · Handwashing sinks, supplied and accessible −2

Repeat violationFollow-up verification required

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handwash sink in bakery area did not reach above 85F. Provide 100F. VR. REPEAT.

#31 · 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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped lettuce in WIC recorded above 45F (see chart). Date sticker indicated it was prepped that morning. Lettuce was wraped in silan wrap. CDI- Lettuce uncovered to allow proper cooling,

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply grooved cutting boards. REPEAT.

#52 · Garbage and refuse properly disposed; facilities maintained

5-501.15 Provide dumpster, waste containers that are of sound construction. Lid of dumpster was dented and can no longer be effectively closed/open. PIC stated he had been working on reparing lid for some months. No points deducted.

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Aug 9, 2016 A 95 · details not yet loaded