A96
FLIP-A-LOS
7629 PINEVILLE-MATTHEWS RD, SUITE A, Charlotte, NC 28226
Restaurant · NC permit/State ID 2060016929
Latest gradeA (96)
Last inspectedMay 21, 2026
Inspections on record22
On record sinceNov 20, 2013
Score history
Nov 20, 2013Higher is betterMay 21, 2026
Inspections & violations
May 21, 2026 A 96 · 5 violations
#2 · Certified Food Protection Manager −1
Corrected during inspectionRepeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. CDI - CFPM showed up mid-way through inspection. REPEAT. (1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#22 · 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 EHS observed TCS items in front low boy reach in cooler and WIC (see temp chart). EHS observed ambient temperatures of both units above 41F (see temp chart). After twenty minutes, EHS observed no change in temperature in TCS foods and a temperature increase in WIC. PIC stated temperatures were checked at 10:30am, but not documented. PIC stated WIC was 35F at that time. PIC stated temperatures are only checked during the morning shifts. EHS provided education on cold holding during visit and suggested documenting temperatures and increasing frequency of temperature checks. PIC stated facility will voluntarily close. PIC voluntarily discarded all TCS foods in WIC and front cooler. EHS observed three boxes of raw chicken in WIC delivered today that was at 41F, PIC moved those boxes to under flip top cooler in main kitchen until unit can be repaired. PIC stated repair technician has been notified and arrive at facility within the hour. PIC posted closed sign on front door and will notify EHS when repairs have been completed. Once ambient temperature of WIC and front unit is observed at or below 41F, facility can voluntarily re-open. EHS will conduct onsite visit tomorrow. 3-day VR required. (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 .
#24 · Time as a Public Health Control; procedures & records −1.5
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 EHS observed items placed on time during inspection. Time stamps for items exceeded four hour window. PIC stated some items had already been replaced but time was not updated. CDI - PIC voluntarily discarded items. (1.5)
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils held in hot water. EHS observed water soiled with food residue. CDI - PIC removed utensils, and placed new container of water to heat up to store new utensils. (0)
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed dust accumulating on back vent. Increase cleaning accumulation.
Nov 25, 2025 A 97.5 · 5 violations
Inspector comments: EHS observed TPHC being utilized in make units from previous inspection. The intent on the last inspection was for “temporary” TPHC until units could cool down and maintain under 41F. After discussion PIC decided to discontinue using TPHC for those units. EHS verified all TCS foods were held below 41F. EHS stated the only items needed for TPHC are mild/medium sauces which is a mixture of salted and unsalted butter yielding a TCS product. EHS reviewed TPHC procedure with PIC and the required procedures for those items.
#2 · Certified Food Protection Manager
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at beginning of inspection. CDI - CFPM arrived shortly after.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Follow-up verification required
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated no training has been implemented for employees regarding employee health. PIC directed EHS to foodborne illness poster. PIC was knowledgeable and could answer questions given by EHS. EHS stated training shall be implemented to ensure employees are informed and must retain signed copies for acknowledgement. EHS provided PIC with employee reporting agreement and will verify training. Ten day VR required. (1)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#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 EHS observed mild/medium sauces held on TPHC without proper time stamp. These items are prepared with a mixture of salted/unsalted butter. CDI - PIC voluntarily discarded sauces due to being past 4 hours. (1.5)
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed pesticides stating for household use only being stored under three compartment sink. CDI - PIC voluntarily discarded pesticide. (0)
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed employees working with food without proper hair restraint. (0)
Apr 2, 2025 A 97.5 · 4 violations
Inspector comments: During visit EHS observed that both the toppings prep unit and the breading prep unit were in disrepair and unable to keep TCS products at 41F or below.
PIC stated that they took temperatures of the toppings prep unit this morning before opening and everything was 41F or below and the outer unit thermometer showed 37F. PIC stated that items from the topping prep unit were pulled this morning around 10:30-11AM and placed into the walk in cooler so that the unit could be cleaned. During which time they unplugged the unit. The unit was then plugged back in and items were put back into the unit. EHS observed no temperatures of 41F or below in the unit. See temperature chart. EHS observed that the outer thermometer showed 50F. The ambient reading of the unit showed 50F as well.
EHS and PIC agreed that placing the unit on TPHC would be the best course of action so that they facility could remain open.
Items from the breading prep unit (raw chicken tenders and cooked wings in the lowboy) were removed front eh until and placed in the lowboy of the fry prep unit. The raw chicken was placed into the unit that morning from the walk-in cooler and the wings had been cooled that morning and cooled in the walk in before being placed in breading unit. PIC agreed to not use the unit until it is repaired.
EHS assisted PIC in completing temporary TPHC procedures for the toppings prep unit. TCS items in the unit MUST be discarded after the 4 hour window.
Facility must repair both units before opening tomorrow. If the units are not repaired the facility shall not open.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage area. PIC states that they discard all dented cans. CDI- PIC voluntarily discarded the can.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items at topping prep unit above 41F. Observed items held in the breading prep unit above 41F as well. See temperature chart. Items in the toppings unit were placed on TPHC and the items in the breading prep unit were relocated to the fry prep unit. All items had come from refrigeration at opening. See comments. 3-day VR required.
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
4-903.11 (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 bags of wiping clothes stored on the ground by dry storage area. CDI- PIC relocated the items off the ground.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed both the toppings prep unit and the breading prep unit unable to maintain ambient air temperatures at 41F or below. Facility must repair these units before opening tomorrow or facility may not operate. 3-day VR.
Aug 6, 2024 A 97 · 3 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee went outside to walk-in cooler and did not wash hands when he re-entered the kitchen and donned gloves to work with food. Employees must wash hands when entering kitchen and before food preparation. CDI - Employee educated on when to wash hands.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee observed placing bucket of ranch on floor to pour it into another container. Do not place containers of food on floor. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Missing screw in ice machine that tightens ice shield to interior of machine. Replace missing screw. 0 pts.
Apr 5, 2024 A 96.5 · 4 violations
#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. EHS observed a pan of fries cooling at 80F at 1:30. A second temperature was taken at 2:00 at 79F. CDI EHS educated PIC on how to properly cool fries and were placed in WIC. -1.5 points
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P EHS observed diced tomatoes and chz in flip top cooler with a incorrect date of 3/3/2024. PIC states that employee placed incorrect date mark on foods and that they were prepared on 4/3/2024. CDI PIC relabeled chz and tomatoes correctly. Repeat -1.5 points
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#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
EHS observed pan of fries cooling at 80F. Then placed into a tub with a lid and stored in WIC. A second temperature was taken at 2:00 of fries in WIC with no change. CDI
EHS educated PIC on proper coling methods and fries were placed in tub with lid removed at 70F. -.5 points
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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. EHS observed a box of raw chx tenders stored directly on floor in WIC. CDI PIC removed box from floor. -0 points
Dec 4, 2023 A 95.5 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer weak at 3 compartment sink and bucket below prep table. CDI, sanitizer refilled to required concentration.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#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 1 can of cooked chicken with discard date of 12/3. CDI, chicken voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (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 incorrect date used for TPHC for chicken wings.
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 house made buffalo sauce with unsalted butter and garlic and parm sauce made in-house with garlic and oil as ingredient held out of temperature control but not included on TPHC. CDI, updated TPHC form provided and completed during inspection.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide quat sanitizer testing greater than 400ppm . CDI
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed flip top prep refrigerator not in working order but not currently in-use. PIC stated scheduled for maintenance today. Follow up visit needed to ensure calibration of refrigerator . Observed 1 light out under hood ventilation system. Observed condensation leak in walk in. Calibrate.
May 24, 2023 A 95 · 3 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no V/D procedures in facility. CDI - EHS provided V/D procedures to PIC during inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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. Observed employee handle raw chicken before attempting to portion containers of RTE sauce. CDI - EHS stopped employee and reminded employee to wash hands between handling raw food and RTE food. Employee washed hands before returning to portion sauce.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken and pasteurized liquid eggs in low reach in unit above 41 F. See temp chart. REPEAT. CDI - PIC stated that raw chicken and liquid pasteurized eggs had been placed there approximately 4 hours prior and voluntarily discarded both items. PIC will rearrange low reach in and use shallow containers to promote air flow within the unit. Raw chicken located near the air vent in the low reach in unit was below 41 F.
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 .
Dec 19, 2022 A 98.5 · 1 violation
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed raw chicken registering at 53 F inside flip top. Product had been prepped and immediately placed into unit for today’s services. CDI - Product placed into ice bath and began cooling towards < 41 F after 15 minutes.***Points scaled back due to notable improvement from previous inspection.
Jun 27, 2022 A 96.5 · 6 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on handles. CDI - EHS intervened, provided education and hands properly re-washed.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspectionRepeat violation
REPEAT: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up on white catch plate of ice machine. CDI - Equipment thoroughly cleaned during inspection.***No escalation in points due to different item observed.
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed raw chicken > 41 F inside flip top and lowboy reach-in unit. Unit unable to maintain temperatures at 41 F or less. Product had been placed into unit prior to EHS arrival. CDI - Items from lowboy unit relocated to walk-in cooler. Product on flip top will be held on emergency TPHC. Facility will discontinue use of unit until repairs made. 3-DAY VERIFICATION REQUIRED.
#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 chicken wings and french fries cooling in ambient temperatures and inside flip top unit. Refer to temperature chart. CDI - Products relocated to walk-in cooler for proper cooling to < 41 F.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door kept open with door stopper at beginning of inspection. CDI - Door closed.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x1 fly inside kitchen.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ice machine air filter in need of cleaning. CDI - Thoroughly cleaned during inspection.
Dec 22, 2021 A 98.5 · 4 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information, please visit: http://meck.co/FoodSafety. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black & brown build up on non-food contact surfaces of soft drink beverage station. Recommend thorough cleaning.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed raw chicken at 46 F inside lowboy reach-in unit III. All other products inside unit were observed at 41 F. PIC stated that the product had not been used since previous day. CDI - PIC voluntarily discarded.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed 1x carton of whole liquid eggs without date mark. PIC determined that the item was opened last night. CDI - Product date marked.
Mar 5, 2021 A 98 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink to have a concentration of 0ppm. CDI-sanitizer was drained out of sink and refilled to have a concentration of 100ppm.
#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 small containers of potato salad and macaroni salad that were cooling with the lids on in the reach in cooler. CDI-lids were removed and containers were placed in an ice bath to quickly cool.
Dec 21, 2020 A 99 · 1 violation
#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 cooked rice, as well as mild and medium wing sauces (using unsalted butter) placed on time control but items did not have written procedures and time stamps. CDI - Items written on written procedures hanging up on wall and time stamped for 4 hours.
No signature needed due to COVID-19 guidelines.
Oct 25, 2019 A 97.5 · 3 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
Employee handled raw chicken and closed lid to flip top cooler without discarding gloves. CDI- Educated, lid closed.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Fries in WIC recorded above 41F (see chart). CDI- Placed on TPHC.
#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.
In-use utensils (tongs, etc) stored in water recorded at 109F and 126F. CDI- Utensils brought to sink. REPEAT.
Dec 20, 2018 A 99 · 4 violations
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bucket with no identifying label. Be sure to label sanitizer buckets when label is no longer legible. CDI (corrected during inspection)- Sanitizer bucket properly labeled.
#41 · In-use utensils: properly stored −0.5
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 tongs being stored in water at 93F and a rice scoop stored in water at room temperature. Only store utensils in water that is maintained at 135F or above. Repeat violation.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Corrected during inspection
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF
Observed employee washing utensils in the 3 compartment sink with little water in the wash compartment that was not 110F. Employee was not putting utensils in the wash water, they were being scrubbed and sprayed with the spray nozzle in the wash compartment. Ensure utensils can be submerged in wash compartment and wash water is 110F or higher. CDI- Wash compartment filled with water at 110F. Employee instructed on proper procedure to wash, rinse, and sanitize.
#53 · Physical facilities installed, maintained and 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 one damaged ceiling tile in kitchen. Keep ceiling in good repair.
Jan 31, 2018 A 98.5 · 4 violations
#21 · Proper date marking and disposition −1.5
Corrected during inspectionRepeat violation
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 ranch and lettuce being date marked for 8 days; 1/28-2-4 and 1/29-2/5. CDI PIC changed labels to demonstrate for 7 days. PIC stated that the last day for date marking product would be kept till end of day. REPEAT Points not deducted due to separate issue from last time. If seen in next inspection points will be deducted.
*Informed PIC that if product is above 41 degrees can keep for only 4 days.*
#41 · In-use utensils: properly stored
Corrected during inspection
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 knife being stored in flip top unit on side surface (food debris accumulating). CDI Knife was moved to cutting board.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed front hand sink slow draining. Make sure to keep it in good repair.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on waste receptacle outside.
Shared dumpster, will contact other establishment within next visit.
Jul 6, 2017 A 98.5 · 4 violations
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed veggies being stored over ready to eat foods such as as washed celery and carrots and dressings. CDI PIC will move unwashed veggies to bottom shelf.
#21 · Proper date marking and 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 Observed ranch date marked for 6/27. Observed ranch date marked with two labels for different time frames; 7/1-7/8. and 7/4-/711. Observed blue cheese being marked from 7/4-7/12. CDI Ranch date marked for 6/27 was discarded. Other ranch was corrected.
#43 · Single-use and single-service articles; properly stored and used
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks in consumer area being stored with food contact surface up. Make sure to store in a manner where contamination will not occur.
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
#46 · Warewashing facilities: installed, maintained and used; test strips
Corrected during inspection
4-501.114 A chemical sanitizer solution shall be as follow for quaternary ammonium compound of a room temperature 75 degrees/per manufacturer instruction. Observed sanitizer solution 91 degrees. CDI Spoke to PIC regarding this so will not produce a false reading of the concentration.
Jan 13, 2017 A 96 · 10 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Eating, Drinking, or Using Tobacco - C An employee shall eat, drink or use form of tobacco only in designated area where the contamination of exposed, food, equipment, linens, single-service and single-use articles. Observed food employee drink sitting on top of bucket of rice under counter. CDI Drink was discarded.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -P Observed PIC not using a protective barrier to turn off faucet. CDI PIC rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without washing hands after touching cash machine. CDI Spoke to food employee to ensure proper hand washing before donning gloves.
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspectionFollow-up verification required
5-202.12 Provide at least 100F water at handsinks. -Pf All handsinks were observed reading 70-72 degrees. CDI Owner voluntarily closed down until repair could occur. Owner will contact letting know issue resolved, return next week to ensure. VERIFICATION REQUIRED.
#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 8-10 salads prepped on 1/12/2017 in tightly sealed to go containers at 50-52 degrees. CDI Items were 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 to-go salads tightly covered and sealed after preparation. Salads shall cool to 45 degrees or below before covering. CDI Salads were discarded.
#38 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint will doing food preparation. CDI PIC had food employee place on hair restraint.
#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 sanitizer solution bucket of quaternary solution of 50 ppm. CDI Bucket was dumped and refilled with 200 ppm of quatenary solution.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed food establishment using cardboard under battering station. Materials must be cleanable and nonabsorbent.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of soda dispensing with significant pink residue. Make sure to include in cleaning frequency.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.Observed front handsink draining slow. Have maintenance take a look to correct.
Apr 4, 2016 A 95 · 7 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 Certified Food Protection Manager - C - At least one certified PIC shall be on site at all times and be an ANSI accredited certified food protection manager. Observed no certified PIC on site upon arrival. Certified PIC arrived at end of inspection. CDI by instruction.
#13 · Food separated and protected
Corrected during inspection
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed pasteurized carton eggs stored below chicken breading in flip top prep unit. CDI, foods relocated for proper storage.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - TCS foods that are ready to eat and held over 24 hours are required to be date marked. Observed 1 package of mozzarella cheese not date marked in flip top prep unit 1 and operator stated that package was in unit overnight but did not know when package was open. CDI, operator voluntarily discarded 1 package of mozzarella cheese.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Time as a Public Health Control - P,PF - Written procedures shall be prepared in advance for using Time as a Public Health Control. Observed blanched fries removed from temperature control and chicken wings in container held on Time. Foods were not updated with Time on Dry / Erase board as required by written procedures. CDI, operator voluntarily discarded container of blanched fries and chicken wings.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-102.11 Common Name-Working Containers - PF - Toxic substances and sanitizers shall be labeled by common name of substance. Observed spray bottle of sanitizer and degrease not labeled below 3 compartment sink. CDI, food employee labeled sanitizer and degreaser bottle.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep food equipment in good repair and proper adjustment. Observed light under hood ventilation sty stem not working. Observed split gasket on door of prep unit.
#54 · Meets ventilation and lighting requirements; designated areas used
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Ventilation system shall be cleaned so that discharge is prevented. Observed dust accumulating in restroom ceiling ventilation system.
Nov 2, 2015 A 97 · 7 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container. Observed an uncovered employee beverage stored behind front counter.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12 Cleaning Procedure - P - Use a clean barrier when turning faucet off after handwashing. Observed 1 food employee turn faucet off with bare hands after handwashing. CDI by instruction.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Time as a Public Health Control - P,PF - Follow written procedures for Time as a Public Health Control. Observed facility not following and identifying a time that foods were removed from temperature control as stated on written procedures. Operators not updating dry / erase board as required on by written procedures. CDI, complete procedures discussed with PIC for french fries and another form provided. One container of chicken wings and 1 container of french fries were voluntarily discarded by operator.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-201.11 Separation-Storage - P - Store toxic substances so that contamination of clean linen is prevented. Observed windex stored on counter next to singel-service cups. Observed degreaser hanging from rack over clean linen.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed french fries cooling in large bulk plastic container inside prep sinks and sitting on ice. CDI, operator transferred french fries to shallow baking sheets and relocated to refrigeration unit to rapidly cool.
#41 · In-use utensils: properly stored −0.5
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed scoop for rice stored on top of rice cooker in soiled area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 1 light out under hood ventilation system.
Apr 14, 2015 A 97 · 5 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspectionFollow-up verification required
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed all handsinks only hitting 95F. CDI - Maintenance contacted. Verification required. 4/23/2015
#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 food debris on the slicer and can opener. CDI - PIC set items aside to be rewashed. Observed black build up in the ice machine. CDI - PIC cleaned during inspection.
4-501.114 Maintain sanitizer at correct concentrations. -P - Observed no sanitizer in the buckets or coming out of the source. There is an air bubble in the line and needs to be fixed. Eco lab has been contacted. In the mean time, PIC has QUAT tablets they are using until the line is fixed.
#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 metal bowls 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 the front prep unit and the chicken prep unit. Replace gaskets.
#52 · Garbage and refuse properly disposed; facilities maintained
General Comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed missing drain plug on the dumpster. Call number on dumpster and request another one.
Sep 18, 2014 A 98 · 6 violations
#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 dark buildup in ice machine. Cleaned during inspection.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
. 7-201.11 Store toxic materials to avoid contamination. -P Observed Airwick aerosol and sterno fuel stored with single service items above sweet and low packets. Observed alcohol swabs stored in the sweet and low box. Chemicals relocated.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser unlabeled. Labeled during inspection.
#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 2 large tubs of blanched fries at 115F sitting on top of prep sink. These fries have been sitting out for 1 hour. You must actively cool foods to ensure they reach 70F within 2 hours and then 45F within 4 additional hours.
#34 · Thermometers provided and accurate −0.5
Corrected during inspection
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer on site not working. Battery was replaced so properly working before end of inspection.
#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 buildup on underside of drink machine dispensers. Clean and sanitize.
#53 · Physical facilities installed, maintained and clean
6-502.12 Floors, walls, ceilings shall be clean. Observed detail floor cleaning needed under units including dry storage.
Nov 20, 2013 A 98 · 3 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Chlorine sanitizer in 3 comp sink at 0ppm. CDI- Operator, Samar Haddad corrected immediately.
#34 · Thermometers provided and accurate −0.5
Corrected during inspection
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. No air temperature thermometer in reach in cooler. CDI- operator replaced thermometer.
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use containers of wing sauce at prep table not labeled per the rule requirement. All other dry goods and sauces labeled per rule. CDI- Operator labeled sauces during inspection.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FLIP-A-LOS” or State ID 2060016929). Inspection type (routine vs. follow-up) is not published in the county's data.