A96.5
CARNEGIE CAFETERIA
8500 ANDREW CARNEGIE BV, Charlotte, NC 28262
Restaurant · NC permit/State ID 2060016144
Latest gradeA (96.5)
Last inspectedOct 15, 2026
Inspections on record38
On record sinceAug 23, 2013
Score history
Aug 23, 2013Higher is betterOct 15, 2026
Inspections & violations
Oct 15, 2026 A 96.5 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the men’s or women’s restroom in the cafeteria. CDI- EHS provided handwash stickers to post in the bathroom.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed packaged cream cheese stored below unwashed vegetables in the middle walk in cooler. CDI- PIC moved cream cheese to different shelf. REPEAT.
Observed washed cucumbers stored directly on shelf in a low reach in cooler.
CDI- PIC pulled cucumbers to be rewashed and placed in a container for during storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
#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 raw chicken cold holding in the cold drawers at the grill station and milk in the low reach in at the coffee station cold holding above 41F. CDI- PIC voluntarily discarded milk and moved chicken to the WIC to cool back down. REPEAT. No escalation in points due to improvements in cold holding throughout the establishment.
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 yogurt parfaits cooling in a tall reach in cooler with the lids on. Parfaits went down in temperature 1 degree from initial temperature taken. CDI- PIC moved to walk in cooler to continue cooling with the lids off.
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 −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed ice machine out of order in the back kitchen and hot holding cabinet at the pasta station out of order that needs to be repaired. REPEAT.
Jun 18, 2026 A 92 · 11 violations
Inspector comments: EHS discussed bottle bands as a method of labeling for items in squeeze bottles like oil and water. EHS provided updated vomit and diarrhea posters in English and Spanish.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee handle raw salmon, change gloves with no handwash, and then handle single service items. CDI: Employee was educated on when to properly Washburn hands. Employee washed hands and donned new gloves.
#13 · Food in good condition, safe & unadulterated
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans of salsa in basement storage area on the can rack. CDI: Cans removed to designated area for return.
#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 cold smoked salmon stored over ready to eat dressings in salad walk in. CDI: Items reorganized.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items at juice station. Observed unwashed berries stored over pickled peppers in reach in part of cooler at nourish station. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pan of meatballs reheated to 130F. CDI: Meatballs placed back in steamer and reheated to over 165F.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sea bass, short rib, and mashed potatoes in hotbox for a catering held below 135F. Hot box was at 134F per digital face on unit. CDI: Items rapidly reheated to over 165F. Hot box moved to 170F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced and shredded cheese in cooler drawers, and pasteurized eggs and pasteurized egg whites in reach in cooler above 41F. CDI: Items moved to walk in cooler to cool. Ambient air temps and temps of other items in different areas of the unit were at or below 41F. Ensure units are not overloaded with items preventing air flow and that cooler drawers are closed completely between use.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed calzones pulled to TPHC prior to reaching 41F. CDI: Product returned to walk in to continue cooling.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for lettuce or quinoa at nourish station.
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloth in QUAT sanitizer solution at 100ppm. -CDI- PIC refilled with properly concentrated sanitizer. Observed cloths stored in buckets of soapy water. CDI: Cloths removed. REPEAT VIOLATION
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a few wet stacked pans stored as clean in the prep kitchen area. CDI: Pans taken back to the dish area for cleaning.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed smaller ice machine in produce area not functioning. Repair or replace ice machine.
#49 · Non-food contact surfaces clean −0.5
Corrected during inspectionRepeat 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 accumulation of food debris/residue on non-food contact surfaces such as gaskets of reach in coolers, inside of coolers such as prep units and walk ins throughout facility. Increase cleaning frequency. Observed 2 pans with sticker residue on exterior of the pans. CDI: Pans taken to dish area. REPEAT VIOLATION Some improvement from previous inspection due to doors and handles and other exterior surfaces of equipment being cleaned and maintained better.
Feb 27, 2026 A 97.5 · 4 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 soiled scoop, and sticker residue on metal insert containers that were in contact with the food contact surfaces of other containers. -CDI- PIC removed the necessary pieces of equipment to be W/R/S.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
PIC stated that the cutting boards are W/R/S at the end of the day, thus exceeding the required 4 hour W/R/S necessary for all food contact surfaces that have been in use at ambient temperature. -CDI- EHS educated PIC on cleaning frequency. (1.5 pts)
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 .
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in QUAT sanitizer solution at 0ppm. -CDI- PIC replaced the buckets with new solution at 400ppm. (0.5 pts)
#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 accumulation of food debris/residue on non-food contact surfaces such as doors, handles, and gaskets throughout facility. Increase cleaning frequency. REPEAT*** (0.5 pts)
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
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 no air gap for the drainage pipe from the dish machine to the drain. Pipe was directly in the drain. -CDI- Technician provided air gap. (0 pts)
Oct 13, 2025 A 96.5 · 9 violations
Inspector comments: EHS observed items being held on TPHC at nourish station. When EHS arrived to nourish station, temperatures of TPHC items were being recorded. Temperature logs showed 10:45a as prerecorded start time with a discard time of 1p, however, facility was starting time after 10:45a. Ensure to place time stamps that accurately reflect TPHC start time. All items are discarded at 1:00p, once lunch service has ended. PIC stated she will reprint TPHC log sheets without prerecorded times.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. -0-
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed cucumbers stored over RTE ginger. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed baked ziti reheated to 145F and meatballs reheated to 148F for correction. -CDI- Items were reheated to above 165F. Ensure to check temperatures of all reheated items and in different areas of the food to ensure that a temperature of 165F is reached in all parts. -0-
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -1.5-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F. Observed lowboys at pizza station and cafe/coffee station iwith ambient temperatures above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNITS UNTIL REPAIRS CAN BE MADE** -1.5-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 items cooling in prep and RI units with plastic coverings suc as cream cheese frosting at pizza station, quinoa, and cut lettuce. -CDI- PIC removed protective coverings and placed in WIC to facilitate rapid cooling. **REPEAT** -0.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 3 food boxes stored on floor in freezer.
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 2 dented cans stored with cans for use. -CDI- PIC removed items. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with some bowls and milk pitchers with standing water stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-
#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 heavy dust buildup on tops of equipment beneath hood. Increased and more thorough cleaning frequency recommended. -0-
May 21, 2025 A 97 · 6 violations
#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 burgers stored over beyond meta. CDI- Raw burgers placed on the bottom.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed steak, sausage and tater tots on grill station not logged for TPHC. CDI- Items reheated and placed on TPHC. tater tots discarded.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Corrected during inspection
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure tor cold smoked salmon. CDI- Disclosure written.
#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 fruit cups cooling in deep plastic pan. CDI- Removed and placed on sheet tray for cooling.
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 .
#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 seasonings on breakfast bar without labels. Keep items labeled.
#39 · Contamination prevented during food preparation, storage & display −1
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee touch raw fish with gloved hand then grab the oil bottle and seasoning bottle to season with. Bottle were contaminated with raw fish. CDI- Bottles properly cleaned and sanitized.
Feb 6, 2025 A 97 · 7 violations
#10 · Handwashing sinks supplied & accessible −1
Repeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf Observed Blocked hand sink..CDI Items were removed
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and ice and hand sinks CDI.. Hand sink(s) were cleaned out
6-301.11 Provide soap for handwashing at each handsink. -PF Observed and without soap. CDI soap was added to hand sink.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed stickers on clean dishes. Also Observed a few utensils with small amount of debris.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 .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored in WIF not 6 inches above the floor. CDI.. another crate was added to increase height.
#42 · Washing fruits & vegetables −0.5
Repeat violation
3-302.15 Wash fruits and vegetables prior to use. Observed fruit being stored as clean with sticker still attached. REPEAT
#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 spoon stored in garlic.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Repeat violation
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 store in bin with debris. CDI.. Items were removed and washed.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
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 pipe in drain without air gap. CDI.. Pipe was cut.
Oct 4, 2024 A 96 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee placing soiled dishes on rack for dish machine to removing clean dishes from rack of dish machine, without glove change or hand wash.CDI EHS educated PIC on when to wash hands.
#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 food debris on pans and utensils stored as clean.. CDI.. Items were moved to dish machine 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 .
#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 snap peas in warmer below 135F..CDI peas were put into oven to reach temp
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Tofu, and spinach spread above 41F.. CDI.. Items were voluntarily discarded.. ESH will not escalate points at this time. Great improvement from last inspection 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 .
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers intact on cool line as clean.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans wet staked CDI items were spread out to dry
May 1, 2024 A 97.5 · 4 violations
Inspector comments: This facility uses food coloring in bakery
#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 Cooked mushrooms, pepper jack cheese, diced potatoes, Vegan Chorizo, Cooked asparagus , Vegan sausage, Ham, and Roast Beef all above 41F. CDI..PIC 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
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 several pans date marked for 4/23 still in WIC on 5/1. CDI..PIC states employee put the wrong date and assured items where made on 4/30. Dates where corrected
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 .
#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 flying pests throughout kitchen.REPEAT
#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 several bins where clean utensils are stored with debris in bottom of bins. CDI.. PIC moved items to dish machine
Nov 29, 2023 A 95.5 · 6 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels placed at the dish pit handwashing sink. CDI- Paper towels placed at the sink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dish pit handwashing sink blocked by large cart.
#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 turkey burger stored over raw salmon in the walk in cooler at the back kitchen area. CDI- Raw burgers placed on the bottom.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicers soiled with old food debris. CDI- Items taken back to he 3 comp sink for washing.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the kitchen area.
#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 food stored on the floor in the walk in freezer at the sushi/ grill stations. Remove from the floor.
#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 shelves housing cutting boards in need of cleaning at back kitchen area.
Sep 1, 2023 A 98.5 · 2 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink near the dish machine (dish pit area). CDI- Paper towels placed at the sink
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 large stand up fan at the dish machine area. CDI- Fan removed
#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 pasta in the walk in cooler covered while cooling. CDI- Pasta vented to 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 .
Jun 29, 2023 A 98.5 · 3 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce such as avocados, tomatoes, and onions over ready to eat pasta in WIC behind sushi bar area. CDI - Storage order was corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 boiled eggs cooling in deep bowl covered in plastic in WIC. Observed spicy krab cooling in reach in covered in plastic. CDI - Boiled egg was moved to sheet tray and placed in WIC to cool. Spicy krab was moved to cool in WIF.
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 .
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelf over prep table used to store food service items. CDI - Phone was removed.
Mar 14, 2023 A 98.5 · 2 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 salad and chicken at 52F in tall reach in in catering prep area. CDI - Food was prepped this morning and was moved to cool in WIC. Ambient temperature of unit was reading 58F and a work order has been entered to repair cooler.
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 .
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still on them. Stickers should be removed prior to washing.
Dec 5, 2022 A 97.5 · 5 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed turkey burgers on shelf in reach in over beef and beyond burgers. CDI - Storage order was corrected.
#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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed yogurt in WIC dated 11/25, observed hummus dated 11/17, and observed all items in one reach in dated 11/2. CDI - Hummus and yogurt were voluntarily discarded. Items dated 11/2 were meant to be dated 12/5 and employee wrote wrong date. All dates were corrected.
#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 turkey burger in WIC cool 1 degree in an hour and chicken cool 3 degrees in 1 hour. Observed sandwiches, tomatoes, and other foods cooling in reach in units. CDI - Items in WIC were moved to freezer, other items were moved to a different WIC. Facility staff is moving in and out of the main WIC frequently and at least half of the food in the cooler is being cooled. EHS recommended using another WIC to do some of the cooling to allow better recovery for the main WIC. REPEAT.
#35 · Approved thawing methods used
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 ROP tuna thawed and unopened. Tuna needs to be opened when thawing.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-502.11(A) Maintain utensils in good repair. Observed pitted knives and white containers were peeling. CDI - Knives were taken to be sharpened and containers were discarded.
Sep 19, 2022 A 97 · 5 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water bottle stored in handsink. CDI -Water bottle was removed. REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 handsinks with no paper towels. CDI - PIC provided paper towels at handsinks.
#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. 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 small bowls with food debris on them. CDI - Utensils were moved to be cleaned in dish area.
#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. 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 pulled pork and sausage in donation WIC at 47 and 48 F that was left cooling from an event this weekend. CDI - PIC voluntarily discarded all food.
#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 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 bbq and sausage cooling in WIC that failed to cool overnight in large plastic covered containers. Observed brussel sprouts, cauliflower, and blue cheese cooling in a reach in at the nourish station in sealed containers. CDI - Food in WIC was voluntarily discarded and other food was moved to sheet pans and placed in WIC.
#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 reach in near sushi station needed to be cleaned.
Jun 22, 2022 A 97.5 · 4 violations
#10 · Handwashing sinks supplied & accessible −1
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 power cord for standing fan blocking access to handsink. CDI - Fan was moved to allow access to handsink. REPEAT.
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed facility using a non continuous cooking process to score chicken prior to final cook. Facility would score the chicken and then place chicken in WIC to cool before cooking the chicken for lunch service. CDI - PIC filled out non-continuous cooking application and EHS approved process.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed edamame at 117 in hot box. CDI - PIC moved edamame to steamer to reheat. REPEAT.
#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed turkey in WIC dated 6/14. CDI - PIC voluntarily discarded turkey.
Mar 10, 2022 A 97 · 4 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in handsink. CDI - PIC removed sanitizer bucket from handsink.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed oatmeal hot holding at 125 at self service bar. CDI - Oatmeal was removed and voluntarily discarded. EHS has recommended placing items on the self service bar on TPHC.
#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 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 . Observe feta and blue cheese at 43F in flip top at nourish station. Observed cream cheese at 51 F, pico at 50 F, and salsa at 52 F in cold wells. CDI - All foods were moved to coolers to cool to 41F. REPEAT.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee use cloth to wipe sides of container of liquid egg. Some liquid egg spilled on the floor which he cleaned with the same cloth that he then again used to wipe the side of the container. CDI - Both the PIC and EHS addressed the issue with the employee and the liquid eggs were discarded.
Dec 13, 2021 A 98.5 · 5 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 foods in reach in above 41 F. CDI - Some foods were pulled from line and had been left sitting out before being placed in cooler. These foods were moved to cool. Some food was also voluntarily discarded such as sliced tomato.
#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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility had procedures for holding foods using TPHC but procedures did not list the flatbreads being held on TPHC at the pizza station. CDI - Flatbreads were added to list of foods.
#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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed foods cooling in tightly packed covered containers in reach ins. CDI - Foods were moved to cool in WIC and if necessary divided into multiple containers or sheet trays and left uncovered.
#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 debris in the bottom of unused hot holding units. Needs cleaning.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Observed one of the light bulbs out in WIC.
Aug 23, 2021 A 97.5 · 4 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed box of raw shell eggs above a box of ready to eat muffins. CDI - Storage order was rearranged and eggs were moved to the bottom shelf.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on two knives. CDI - Knives were moved to be cleaned.
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham hot holding at 115 F and tater tots holding at 130 F. CDI - Food was voluntarily discarded.
#35 · Food properly labeled: original container −1
Follow-up verification required
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed baked goods packaged on premises with labels stating only the name of the food. VERIFICATION REQUIRED.
Jun 9, 2021 A 97 · 3 violations
#20 · 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 unsalted butter and shredded chicken being held above 41F at deli station. Food employee stated chicken temped 40F @7am and butter pulled from refrigeration @7:30am. EHS discussed with PIC either using smaller portion of butter on TPHC or purchasing salted butter/liquid margarine. CDI: Education provided, chicken cooled in WIC to 39F, and butter placed on TPHC as temp corrective measure. REPEAT VIOLATION.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed potato hash and frittata being held in HH cabinet on TPHC with no time stamps. CDI: Education provided and PIC provided time stamp for 7:30am when product was prepared.
**GOING FORWARD, FACILITY IS USING TPHC FOR LETTUCE ON SALAD BAR ONLY, TEMPERTURE CONTROL FOR FOOD SAFTEY ON ALL OTHER TCS PRODUCTS.
#31 · 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 container of cut melon cooling in deli station make table with lids on. Unit designed for cold holding, not cooling. CDI: Education provided and food employee moved melon cups to WIC for rapid cooling.
Mar 29, 2021 A 97 · 3 violations
#20 · Proper cold holding temperatures −3
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach being held above 41F in nourish station make table. Ambient air temperature of unit 40F. PIC contacted repairman during inspection. Facility will use other make tables at station until repaired. EHS will return within 10 days to verify unit properly holding temperature. VERIFICATION REQUIRED.
#21 · Proper date marking and disposition
Corrected during inspection
GENERAL COMMENT: 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 food employee enter walk-in cooler and begin date labeling several foods in walk-in cooler upon arrival for inspection. CDI: EHS provided education and discussed new date labeling interpretation with PIC- going forward food may be discarded if not date labeled when prepped.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed make table at nourish station unable to keep foods below 41F. See violation #20 for more details. Observed dicer in poor repair. CDI: PIC voluntarily discarded dicer.
Dec 11, 2020 A 98.5 · 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 hard boiled eggs in grab-n-go case being held above 41F. Product prepped 12/10/2020. CDI: PIC voluntarily discarded product.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few heavily scored cutting boards. PIC stated new boards have been ordered.
Sep 24, 2020 A 100 · 1 violation
#21 · Proper date marking and 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 insert pan of cooked bacon labeled 09/14/20. CDI: PIC voluntarily discarded product.
Jun 20, 2019 A 97.5 · 3 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various foods in make table of pizza area prep cooler above 41 including deli meats at 47 and just sliced tomatoes at 48. Observed sandwich wrap in cold hold display of pizza area at 47. These items needed to be chilled after prep to 41 or below before cold holding. CDI- Items moved to walk ins to rapildy chill to 41.
#21 · Proper date marking and 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 a few wrapped sausages in bakery area walk in cooler that were not date marked, date of prep could not be verified. CDI- PIC voluntarily disposed of sausages, no other date marking violations observed.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat 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 several incidents of foods actively cooling in deep and/ or covered tubs or pans including lettuce in pizza area fridge in deep and sealed tub at 47, chili in a deep pan at 50 degrees, tomatoes and meats cooling in open air make tables at 47-48 degrees. CDI- All actively cooling foods in deep containers/ pans moved to shallow pans and observed to be cooling properly by end of inspection.
Dec 17, 2018 A 97.5 · 4 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.14 Wash hands after activities that contaminate them. -P Observed a few food smudges on outsides of a couple dishes stored as clean that appeared to be from dish washer not washing hands between handling dirty and clean dishes. CDI- Worker washed hands.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deep containers of chick peas and black beans from cans opened approx. 5 hrs earlier that were 55 degrees. CDI- PIC voluntarily disposed of items.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken strips that had just been prepped, in make table of pizza prep area at 50 degrees. CDI- Chicken strips placed in walk in cooler to chill. No other cold holding violations noted.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat 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 a few instances of foods being cooled in deep and/or covered containers including beans, chick peas, cut tomatoes, fried chicken fingers, and turkey sausages. CDI- Chick peas and black beans were voluntarily disposed of, all other items moved to shallow and vented containers and observed cooling at proper rate by end of inspection. See temp chart.
Jun 19, 2018 A 98 · 3 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a number of pots of mashed potatoes cooked less than 30 minutes ago according to PIC, and placed in hot box at 119 degrees. Appears they had been placed in hot box before hot box had warmed properly for hot holding, mashed potatoes were to be temporarily kept there till they could be reheated. CDI- All mashed potatoes reheated to 165 and properly hot held above 135.
#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 several instances of various foods actively cooling in deep containers with tight lids such as grilled chicken strips at 50 degrees since prep, lettuce at 53 degrees since shredding, gravy at 70 degrees, and green beans at 50 degrees since cooked. CDI- Foods vented and/ or placed in shallow pans to speed cooling process. Observed these foods cooling at proper rate to ensure they will be properly cooled.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.15 Operate a warewashing machine in accordance with data plate. PSI meter reading 40-50 PSI should be 15-25 per data plate. PSI meter could be in-accurate. Have machine or PSI meter serviced as needed.
Dec 29, 2017 A 97.5 · 3 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed a box of unwashed mushrooms stored above cooked sausage and deli meats in the reach in cooler at the grill station. CDI - mushrooms were moved to the bottom shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon and raw shell eggs stored above liquid pasteurized eggs in the walk in cooler. CDI - bacon and shell eggs were moved to the bottom shelf.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no times marked for the hot bar items and the grill items. CDI - times were marked. Improvement noted since last inspection; items on time are being discarded after breakfast.
#47 · Non-food-contact surfaces clean
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the produce walk in cooler shelves.
Aug 28, 2017 A 97.5 · 5 violations
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed an employee take cheese off of the grill line while it was held on time and place it in drawer cooler for later use. CDi - stopped the employee and explained that once time is up the item needs to be discarded. CDI - the cheese was discarded.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination. -P - Observed 4 sanitizer buckets stored on prep surfaces. CDI - all buckets were moved below the prep tables.
#35 · Food properly labeled: original container
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed an unlabeled squeeze bottle of water at the grill station.
#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 containers stacked wet.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the pizza prep unit, the left door of the deli prep unit and right door of the prep unit across from the oven. Replace gaskets.
Jun 5, 2017 A 97.5 · 4 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack a raw shell egg with gloves, then grab a crescent with the same gloves. CDI - stopped the employee and explained that gloves need to be changed after cracking an egg. The crescent was voluntarily discarded and the employee washed their hands, put on new gloves and got a new crescent.
#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 chicken cooling in the reach in cooler while covered with saran wrap. Observed tomatoes, lettuce, spinach, chicken, and roast beef. cooling in the reach in cooler by the pizza area. CDI - items were moved into the walk in to rapidly cool.
#39 · Wiping cloths: properly used and stored −0.5
Corrected during inspection
3-304.14 Wiping Cloths, Use Limitation - C - Observed a sanitizer bucket at 0 ppm and another at 100 ppm. CDI - both buckets were dumped and refilled at the proper concentration.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Repeat violation
General comment 4-501.11 Maintain equipment in good repair. - Observed the same split gasket on the left reach in cooler in the prep area near the hot hold breakfast items; PIC ordered the gasket May 15th and is waiting for it to arrive and be installed.
Jan 30, 2017 A 96.5 · 5 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 - Observed no paper towels at the handsink at the grill and pizza stations.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a squeeze bottle in the hand sink at the grill station.
#21 · Proper date marking and disposition −1.5
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 an open container of milk without a date. PIC stated it was opened on Friday.
#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 an employee with a long beard and mustache engaging in food prep.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler in the main prep area and on the deli prep unit. Replace gaskets.
Observed old caulking in the cube ice machine falling apart. Remove old caulk, clean out black build up and recaulk.
Observed shelves starting to rust in the dry storage.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the salad bar walk in cooler shelves.
Aug 30, 2016 A 95.5 · 5 violations
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items in the grill area held on time, but the times were not recorded intially or when they brought a new container out. Items were above 45F. CDI - items were volintarily discarded. Observed tomatoes on the omlette prep line above 45F. CDI - item discarded.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed times at the grill area not recorded in the log book.
Observed shell eggs held on time being placed back into the reach in cooler to use later. CDI - explained all items must be discarded after the time window expires. Eggs werre discarded.
#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 several items cooling in reach in coolers and prep tops. Some items were cooling while covered with saran wrap or lids. CDI - items taken to the walk in cooler and uncovered to facilitate cooling.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the deli reach in cooler and the salad walk in cooler. Replace gaskets. CDI - work order was placed during inspection.
#47 · Non-food-contact surfaces clean
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the gaskets of prep units and the walk in coolers.
Jun 22, 2016 A 97 · details not yet loaded
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Feb 25, 2016 A 95.5 · details not yet loaded
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Sep 23, 2015 A 97.5 · details not yet loaded
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May 22, 2015 A 98.5 · details not yet loaded
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Jan 14, 2015 A 97 · details not yet loaded
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Aug 18, 2014 A 94.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 8, 2014 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 23, 2013 A 99 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CARNEGIE CAFETERIA” or State ID 2060016144). Inspection type (routine vs. follow-up) is not published in the county's data.