A98.5
MSC INDUSTRIAL SUPPLY
525 HARBOUR PLACE DR, Davidson, NC 28036
Restaurant · NC permit/State ID 2060017700
Latest gradeA (98.5)
Last inspectedOct 27, 2026
Inspections on record26
On record sinceAug 9, 2013
Score history
Aug 9, 2013Higher is betterOct 27, 2026
Inspections & violations
Oct 27, 2026 A 98.5 · 3 violations
Inspector comments: TPHC - Hot Line, Chefs Table, Buffets
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed unwashed strawberries stored above ready-to-eat broccoli. Observed uncovered yogurt containers in the walk-in cooler.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed mozzarella, dices tomatoes and salsa from 10/20/26. CDI - Items were voluntarily discarded.
#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 a box of herbs sitting in a sheet pan full of water in the walk-in cooler.
Jun 10, 2026 A 97 · 5 violations
Inspector comments: TPHC - Hot Hold Line, Chefs Table, Buffets
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed a box of bell peppers with microbial growth. CDI - Items were voluntarily discarded.
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 43-45 degree TCS food items in the prep cooler. Cooler will be placed on 4-hour TPHC until it is repaired. Compass Group provided policy during inspection.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
REPEAT
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 hot line items on TPHC without times recorded in the log book. CDI - Log book was filled out for the time food was brought out.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
Observed employee medication hanging on a walk-in cooler shelf above food products. CDI - Food products were moved forward to prevent any contamination.
#39 · Contamination prevented during food preparation, storage & display
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed buffet items such as salad and bread without sneeze guards.
Dec 16, 2025 A 91.5 · 9 violations
Inspector comments: During today’s inspection, EHS observed several violations of permit conditions:
1) Facility has been vacuum sealing (reduced oxygen packaging) several cooked items and storing them in the walk-in freezer without an approved HACCP plan or Variance.
2) Multi-use utensils may not be used or stored on the premises due to no dish machine. EHS observed plates and silverware in the kitchen and storage room.
3) Facility is approved to cook and cool 3 items. EHS observed 6+ items but has determined there is adequate space and equipment to continue cooking and cooling more than three. Facility will be moved to a Category 4 in July, 2026.
The following are notes about the facilities processes.
1) Packaged Foods are prepared for a grab-n-go station. These items have labeling requirements including allergens. EHS will discuss this process with the new management company in January.
2) Live Oysters have been served before for special catering events within the building. The facility has 2 prep sinks.
3) TPHC - Currently, the Salad Bar is on 4-hour Time as a Public Health Control.
4) The sandwich cooler is required to be repaired or replaced. EHS will meet with Debbie Vacarro to review purchases this Friday.
5) Facility has not been approved to conduct any Specialized Processes.
6) No multi-use utensils can be used until a dish machine is installed. Mecklenburg county plan review specialists will need to be contacted to ensure there is an adequate hot water supply.
Below are the current Permit Conditions listed for the facility.
__________________________________
- The owner/operator shall notify the MCHD (Mecklenburg County Health Department) in writing if food will be transported or sold at any location outside
of Mecklenburg County, North Carolina.
-The owner/operator shall obtain prior written approval from MCHD before adding, removing, or exchanging equipment. All replacement equipment or equipment added to the facility shall be ANSI/NSF listed or equivalent and be used for its intended purpose.
- Changes to the dimensions of food preparation areas, seating capacity or the addition of rooms to the existing facility are prohibited without review and approval of plans and specifications by MCHD. Construction or renovations shall not commence until plans have been approved.
-The current menu or similar must be maintained unless first approved by the MCHD. Request for approval of changes shall be submitted in writing to MCHD.
-This facility is restricted to the use of single-service eating and drinking utensils. Equipment for washing, rinsing, and sanitizing multi-use utensils shall not be installed without first obtaining written plan approval from the MCHD.
-The preparation of foods that require a specialized food process such as sushi or ceviche, or use of processes such as sous vide or reduced oxygen packaging is prohibited without prior written approval of the MCHD or the North Carolina Department of Natural Resources.
#15 · Food separated & 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 touch her face and then move to handle food products without discarding gloves and washing hands. CDI - Employee was educated and they discarded gloves and washed hands.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
REPEAT
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed missing or incorrect date marks for milk, open packages of bacon, deli turkey, chicken pasta, chicken soup, marinara and chicken salad. Observed deli ham from 12/8/25. CDI - Items were voluntarily discarded.
#24 · Time as a Public Health Control; procedures & records −1.5
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.
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 the sandwich prep cooler being used on 4-hour TPHC without a policy. Observed missing time stamps for 4-hour Salad Bar. CDI - Sandwich Cooler was added to the TPHC policy and Time stamps were added for the time they were prepared. Sandwich cooler will be used for separate items during Breakfast and Lunch. This will be a temporary process until the unit is repaired or replaced.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Follow-up verification required
3-DAY VERIFICATION REQUIRED
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P
3-502.11 Obtain a variance for specialized processes.-Pf
Observed vacuum sealed Chicken Soup, BBQ, Gravy, Butternut Squash, Marinara, Alfredo and Ham in the Walk-in freezer. Most of these items have been cooked and cooled. Vacuum Sealer and all items must be removed from the facility by Friday.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Follow-up verification required
10-DAY VERIFICATION REQUIRED
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed the only sandwich prep cooler on the service line around 60 degrees. 4-hour TPHC will be used until the cooler is repaired or replaced.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf
Observed noodles thawing inside of a prep sink with no running water. CDI - Item was placed in the walk-in cooler.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee preparing food while wearing a watch.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a broken sandwich prep cooler. Observed a “household use only” vacuum sealer.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.
Jul 24, 2025 A 96 · 10 violations
Inspector comments: Establishment no longer caters to the Tyvola Road location due to them opening their own kitchen. No catering operations are conducted at this time. Permit has been amended.
EHS and managers corrected menu’s to include proper disclosures for eggs cooked your way. Advisory was removed from burgers that are always fully cooked.
Establishment has retained and dated one oyster shellstock tag for an event that occurred earlier this month.
Establishment salad bar has been placed on 4-hour TPHC due to it only being open from 11:00am to 2pm.
#10 · Handwashing sinks supplied & accessible
6-301.14 Post a handwash sign at each handsink.
Observed missing handwash sign in the men’s restroom.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed several dented cans in dry storage. CDI - Items were removed to be returned to the supplier.
#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.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed food debris behind the deli slicer blade. Observed microbial growth in the self-service drink machine ice chute. CDI - Slicer was taken apart to be rewashed.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods on the open-faced salad bar above 41 degrees. CDI - Salad bar will be placed on 4-hour TPHC. EHS provided policy during inspection and labels will be used to track time.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed frozen short ribs and sandwiches with no date labels. CDI - Short ribs and sandwiches were labeled for the day they were made.
#37 · Food properly labeled: original container
Corrected during inspection
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.
Observed self-service containers of chicken salad, tuna salad, turkey wraps, and brownies with only the common names labeled on the packages.
CDI - Manager labeled tuna salad with “contains fish.” Wraps and brownies were labeled with “contains wheat, eggs.”
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee preparing food while wearing a watch.
#45 · Single-use & single-service articles: properly stored & used
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
Observed self-service plastic knives in a container with handles turned in different directions.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-203.14 Provide a back flow prevention device when required. -P
Observed a spray hose connected to the mop sink splitter without a back flow prevention device. CDI - Hose was removed.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed missing trash can by the left side handsink on the service line.
May 15, 2025 A 97.5 · 5 violations
Inspector comments: EHS amended permit to reflect limited time catering operation to new site location (Tyvola Rd). Facility to prepare all foods and prepackage prior to delivery. Temperature logs to be maintained showing temperature of 41F or below prior to transport and after transport. Cambro containers and ice sheets to be utilized to aid in temperature control. New facility to be permitted within 3-4 weeks.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed insert pan of sliced ham cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC uncovered product and placed onto sheet tray.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed provolone chz and sour cream being held above 41F in main line. PIC stated product placed into unit @9:30am. CDI: PIC moved product to walk-in freezer for rapid cooling (40F and 33F).
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf
Observed breakfast burrito (offered with eggs MTO) with no disclosure on menu. CDI: PIC provided/added disclosure.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed sliced ham cooling in tightly wrapped metal insert pan in walk-in cooler. CDI: PIC uncovered product and placed onto sheet tray.
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed apples stored on 2-tier tray at main line with no signage or protective covering. CDI: PIC removed apples and wrapped product into individual packaging. REPEAT VIOLATION.
Feb 11, 2025 A 99 · 1 violation
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed apples stored with oranges on shelf at customer grab-n-go case. CDI: PIC posted signage advising consumer to wash produce before consuming.
Oct 23, 2024 A 98.5 · 3 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed eggs, diced tomatoes, and cooked chicken breast all temping above 41 degrees F in the buffet line. Observed sliced tomatoes temping above 41 degrees F in the deli prep line. EHS confirmed that none of these items are held on time, and stated that these food items were placed on the buffet line and deli prep line at 11:00AM and will be discarded after 4 hours.
CDI: PIC voluntarily discarded items during time of inspection.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
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 one package of thawing deli ham (sliced in-house) labeled with the prepped date, but without a thaw date. PIC stated that this package was put in the WIC to thaw today.
CDI: PIC created date label for today's thaw date.
Note: Points not deducted since other thawing packages bore thaw dates.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed salad bar toppings (dried cranberries, croutons, and nuts) all stored in open containers, exposed to potential contamination at the buffet line.
CDI: PIC transferred toppings and changed containers to ones with closed lids.
May 23, 2024 A 98.5 · 1 violation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer in three compartment sink- 50ppm. CDI: PIC provided new QAC sanitizer- 200ppm.
Jan 23, 2024 A 95 · 3 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing lettuce while wearing no gloves. CDI: Education provided and food employee donned gloves.
#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 lettuce and tuna salad being held above 41F at salad bar. Product placed into unit between 10:30am-11am. CDI: Education provided and facility utilizing TPHC for short-term compliance. REPEAT VIOLATION.
**Continued non-compliance can result in food being discarded and permit action at next inspection**
#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 grilled chicken breast cooling in ambient air next to stove. Food employee stated chicken prepared @10am and being cooled for cold conversion. CDI: Education provided and product placed into walk-in cooler for rapid cooling (41F).
Oct 12, 2023 A 94 · 7 violations
Inspector comments: Discussed Food Safety Management Systems (FSMS) with PIC, Blake. For more information please visit:
https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no EH policy with "big 6" illnesses listed. CDI: EHS provided copy of EH policy via email.
#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 written procedure for vomit & diarrhea cleanup. CDI: EHS provided copy of vomit cleanup procedures via email.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed two hand sinks with no soap. CDI: PIC provided soap. REPEAT VIOLATION.
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed tuna served raw in poke bowls without parasite destruction letters. PIC stated product on menu for this week only as "test run". CDI: Education provided. If sushi grade fish served in future, parasite destruction letters must be obtained.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer solution at three compartment sink- 0ppm. CDI: PIC provided sanitizer and primed- 150ppm. REPEAT VIOLATION.
#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 lettuce, chicken, and eggs being held above 41F at salad bar. PIC stated product placed into unit @10:30am. CDI: Education provided and facility utilizing TPHC has short-term means of compliance. REPEAT VIOLATION.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no disclosure on menu for burgers, eggs, and fish that is served raw or undercooked. EHS will return within 10 days to verify consumer advisory disclosure posted on menu. VERIFICATION REQUIRED.
May 18, 2023 A 97 · 8 violations
Inspector comments: Note: facility has plates and silverware in kitchen, not currently in use. EHS explained permit only allows for single-use/single-service articles, there is no dish washing machine in this facility. PIC stated facility has looked into purchasing dish machine in near future, please contact MCHD-EH (call 980-314-1620) for approval before installing dish machine.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1x handsink stocked with hand sanitizer instead of soap. CDI- soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink to begin inspection. CDI- paper towels provided.
#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 can opener spike with buildup, in need of cleaning. EHS discussed cleaning frequency of multiuse utensils like can opener. CDI- can opener cleaned during inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being washed at 3 compartment sink during inspection, quat sanitizer was around 50ppm. PIC believes this is due to recent switch in using tablets, still trying to figure out proper tablet to water ratio. CDI- sanitizer remade to proper concentration, dishes rewashed.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken inside of grill drawers holding above 41F, see temperature chart. EHS found a few products holding above 41F in salad bar area, see temperature chart. EHS found that chicken had just been cooked about an hour ago and placed directly into unit, causing product to be above 41F. EHS found that salad bar unit ambient temperature was around 37-38F, EHS and PIC believe that facility needs to use deeper metal pans to hold temperature. CDI- chicken moved to walk in cooler and spread thin among sheet trays, salad bar products discarded after 2:30pm.
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 1x pan of rice marked 5/1, had exceeded date limit. PIC stated this was from last weeks menu. Observed pan of chicken cooked today marked 5/19, incorrect date label. CDI- rice discarded, chicken label changed to 5/18.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of degreaser stored on shelving, directly above clean dishes. CDI- chemicals moved, EHS discussed proper chemical storage.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic cambro with hot grits (above 135F) beginning to cool in walk in cooler, portioned into a large, deep volume plastic cambro with lid tightly secured. CDI- EHS discussed cooling methods, grits moved to sheet tray and portioned thin to allow for proper 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 .
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0 ppm sanitizer in sanitizer buckets, PIC stated they just recently ran out of sanitizer from bottle/dispenser, have used tablets in interim time.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the floor near service line.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed service line cold holding unit unable to hold temperature, facility is icing down unit and maintaining TCS foods at 41F or below. PIC stated they have looked into replacing/repairing unit, will determine if unit will be repaired or if new one will be purchased.
Oct 14, 2019 A 97.5 · 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
Tuna and sliced ham recorded above 41F. CDI- Cooled down.
#37 · Contamination prevented during food preparation, storage and display −1
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.
Food on floor in WIF.
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
One damaged can not segregated. CDI- Discarded.
Feb 18, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 22, 2018 A 98.5 · 3 violations
#22 · Time as a Public Health Control: procedures and records
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 Did not observe any foods actively using TPHC but PIC showed EHS the time log which was filled out incorrectly with temperatures and not times. Ensure food on TPHC is recorded with beginning and discard times and that food is cooled to 41F before being placed out.
#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 items cooling and tightly covered in walk in cooler. All items in correct cooling parameters. CDI-pans vented.
#37 · Contamination prevented during food preparation, storage and display −1
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cookies out for customer self service and not adequately protected from contamination. CDI-sneeze shield lowered and one placed on side to protect.
Feb 19, 2018 A 98 · 4 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 items holding on steam well below 135F. CDI-discarded and TPHC procedures given to PIC.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fan covers in walk in cooler. REPEAT.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed 2 leaks at 3 compartment sink.
Aug 3, 2017 A 98.5 · 5 violations
#11 · Food in good condition, safe and unadulterated −1
Corrected during inspection
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hair on tomato slice. Slice was to be thrown away. CDI-discarded.
#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 a bag of ham date labeled and expired the day prior. CDI-voluntarily discarded.
#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 two items cooling in open air unit. CDI-taken to freezer to cool down.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets at 0ppm.
#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. Clean fan covers in walk in cooler.
Jan 19, 2017 A 97.5 · 5 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. Observed build up in interior and sliding doors of ice machine.
#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 items on hot bar below 135F. PIC stated hot hold unit needs to be repaired and that all food is discarded after breakfast. EHS suggested using TPHC for these items. Handout mailed to PIC. CDI-food discarded.
#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 a pan of chili cooling from this morning according to employee and dated with yesterdays date. CDI-date changed.
#35 · Food properly labeled: original container −1
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 items packaged by facility out for customer self service without any address or name of business.
#39 · Wiping cloths: properly used and stored
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer stored on floor.
Jul 22, 2016 A 99 · 3 violations
#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 tater tots holding hot below 135F. PIC stated that product is only out for breakfast for 45 minutes. CDI-item discarded. EHS suggested using TPHC for product.
#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 pans stacked while wet.
#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. General cleaning of food debris needed on equipment throughout. Keep unused utensils clean if storing for later use. As
Feb 29, 2016 A 97.5 · 7 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 roasted potatoes holding hot below 135F. CDI-reheated to 185F.
#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 pancake batter stored at room temperature. According to ingredient packaged, pancake mix contains milk. After product is rehydrated, it must be kept cold or on TPHC. CDI-product discarded.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination. -P Observed bucket of sanitizer stored above open bags of bread. CDI-removed to proper location.
#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 items such as bulgur wheat, broccoli, and chicken cooling in walk in cooler and some pans tightly covered with lid. These items are to go on salad bar. Observed employee putting items out on salad bar and some had not cooled down to 45F. CDI-pans vented and all items placed in freezer to rapidly cool before being placed out on salad bar. Going foward, ensure all items are cooled to 45F rapidly before being placed in holding unit such as salad bar or sandwich prep stations.
#35 · Food properly labeled: original container
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 pretzels packaed by facility for customer self service with barely legible ingredient list and allergen information. Provide higher resolution or clearer wording for package.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizer compartment of 3 comp sink.
#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 food debris in bus tubs storing clean utensils.
Oct 29, 2015 A 96 · 5 violations
#11 · Food in good condition, safe and unadulterated −1
Corrected during inspection
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed moldy tomatoes in walk in cooler. CDI-discarded.
#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 several items labeled with dates that were past 7 day hold times and expired as of today. CDI-items 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 grilled onions cooling in a holding drawer. Do not cool foods in holding units. CDI-item transferred to walk in.
#36 · Insects and rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in serving area around open food.
#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 mold build up on self service soda machine rack.
Jun 15, 2015 A 96.5 · 2 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.
Observed PIC did not have food manager's safety certification.
#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 sausage patties on entree line at > 135F ( see temperature chart).
Feb 9, 2015 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 45F or less. -P. Observed honey dew and cantaloupes in pans @ salad bar > 45F (see temp). PIC reported that they are in the process of remodeling and getting a new salad bar with vents on the top to maintain colder temperatures - REPEAT. CDI - all food items on salad bar were discarded and going to be changed out with lunch menu items.
#35 · Food properly labeled: original container
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 prepackaged grab and go items including dark chocolate truffles and parfait cups missing quantity of contents from labeling. All other labeling information was provided.
#37 · Contamination prevented during food preparation, storage and display
Follow-up verification required
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. On Tuesdays and Thursdays facility will set up a chef's table on service line where they are cooking, assembling, and serving different food items. Instructed PIC to discontinue service on this line and provide sneeze shield or continue service on the other cook line that has sneeze shields provided. PIC reported that they have been limiting the amount of food served on this line and using chaffing dishes with lids and sternos. Verification required to ensure sneeze shield is provided or service has been discontinued.
General Comments: Discussed consumer advisory on menu for items served undercooked i.e. eggs and non-continuous cooking on chicken for banquets. PIC will notify REHS if any of these procedures will be done in the future.
Oct 16, 2014 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 45F or less. -P. Observed several items on salad bar > 45F. Observed shallow pans and an air space in between bottom of unit. Discussed with kitchen manager about using deeper pans for food items or repairing drain issue and using ice under pans. Also discussed the use of time as a public health control (TPHC) for all items on salad bar. CDI - TPHC application e-mailed to facility; food items on salad bar discarded.
#22 · Time as a Public Health Control: procedures and records
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 procedures provided for pre made sandwiches and pizza cooked to order at grill station. Sandwiches and pizzas not out for service yet. CDI - TPHC procedure sample copy e-mailed to new kitchen manager.
#35 · Food properly labeled: original container
Corrected during inspectionRepeat violation
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 labels printed out for grab and go items. Observed incorrect allergen statement. Labels must have specific allergens listed for each food items. Grab and go items were not out for lunch service yet. CDI - items will stay out of packaging and placed in hinged container for next service until correct labels can be provided.
May 19, 2014 A 97.5 · 2 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16 (A)(2) and (B) Maintain TCS foods for cold holding at 45F/below. Observed items on salad bar including boiled eggs, grilled and breaded chicken, pasta salad, iceberg lettuce, spinach and other items > 45F. CDI, all items moved on rolling cart and transferred to walk-in to rapidly cool. PIC informed me that in the future the salad bar cooler will be replaced. Ice will be placed under pans at salad bar until cooler is replaced. Observed cucumber salad, cut tomato, ham and cheddar sandwiches, and grilled chicken sandwiches sitting behind counter > 45F. PIC stated that these items were on TPHC (time as a public health control) and are discarded or used within 4 hours. Observed no time provided for these items. Discussed with PIC how to document times correctly if using TPHC. Provided TPHC application to keep at facility.
#35 · Food properly labeled: original container −1
Corrected during inspection
3-602.11 Ensure items packaged in a food establishment and displayed for customer self-service are labeled properly. Observed several grab and go items without labels. CDI, Person in charge stated that new labels will be in on Thursday 5/ 22/14. He printed me out a copy of what the labels will look like. Observed proper labeling requirements. Will follow up to verify if proper labels are in on next inspection.
Jan 13, 2014 A 98 · 4 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16 (A)(2) and (B) Maintain all cold TCS (time/temperature control for safety) foods at or below 45F. Observed personal pizzas 55F at pizza display behind counter at front. Discussed using TPHC (time as a public health control) for pizzas left out for display. Gave copy of paperwork to fill out on site. CDI, pizzas moved to walk-in freezer to quick chill.
#35 · Food properly labeled: original container
Corrected during inspection
3-602.11 Ensure foods packaged in a food establishment and are for self-service are properly labeled with name, ingredients and allergen information. Observed several packaged foods for self service not properly labeled. Handout given on proper labeling information on previous inspection. CDI, facility is working with a program called Webrition who is working with Eurest to provide correct labeling and gain compliance. PIC reports that program is close to 90% complete and should be providing correct labeling by next inspection.
#37 · Contamination prevented during food preparation, storage and display
3-305.11 Ensure food is properly protected during storage. Observed several dry goods wrapped in plastic in dry storage room.
#47 · Non-food-contact surfaces clean −0.5
4-602.13. Maintain non-food contact surfaces clean. Observed cleaning needed to remove grease and residue from hood filters under hood system out front.
Aug 9, 2013 A 98.5 · 3 violations
#20 · Proper cold holding temperatures −1.5
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed melon, cantelope, cottage cheese, yogurt, etc holding on salad bar above 45F. CDI, all items pulled and transferred to the walk-in cooler. It was determined that these items were prepared/sliced then placed directly in cold hold unit. Advised to place in walk-in cooler to properly cool to 45F prior to placing on salad bar.
#35 · Food properly labeled: original container
3-602.11 Food Labels. Ensure foods in a food esatablishment that are packaged and displayed for customer self-service are properly labeled with name, ingredients, and allergen information. Observed no/incorrect labeling on cookies, cakes, salads, tuna salad, etc. out for customer self service. CDI, left paperwork with correct information on food labeling.
#37 · Contamination prevented during food preparation, storage and display
3-305.11 Food Storage-Preventing Contamination from the Premises. Ensure that food is protected from contamination by storing in a location where it is protected from splash, dust, or other contamination. Observed apples, chips & salsa unprotected out front in customer area. Chips and salsa were taken to the back and discarded and apples were individually wrapped during inspection.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MSC INDUSTRIAL SUPPLY” or State ID 2060017700). Inspection type (routine vs. follow-up) is not published in the county's data.