A95
FIREHOUSE SUBS #9
9101 PINEVILLE-MATTHEWS RD, Pineville, NC 28134
Restaurant · NC permit/State ID 2060018153
Latest gradeA (95)
Last inspectedMay 13, 2026
Inspections on record33
On record sinceJan 6, 2015
Score history
Jan 6, 2015Higher is betterMay 13, 2026
Inspections & violations
May 13, 2026 A 95 · 5 violations
Inspector comments: Note: this is establishments third consecutive inspection out of compliance for cold holding. A Risk Control Plan or permit action will be initiated at the next inspection if cold holding remains out of compliance.
EHS discussed cold holding and TPHC in depth with PIC. TPHC is recommended for immediate use at make tops where lids kept open during rushes, even with proper ambient temp inside the coolers, is not adequate to maintain at 41F and below during rushes.
TPHC refresher:
1. Ensure cold items begin at 41F or below.
2. Mark items with start and end times; 4 hours if food will exceed 70F, 6 hours if it will not exceed 70F.
3. At the end of holding window, remaining should be disposed of. Do NOT cool or otherwise save items on TPHC after the usable window expires. PIC should verify disposal.
4. Maintain the written procedures for TPHC onsite at all time. TPHC procedure form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
PIC is encouraged to reach out with questions or support needs at any time. Compliance visits may be made between inspections to ensure proper cold holding.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced deli meats above 41F in multiple cold holding locations (back RIC, front make top, lowboy 1) and shredded lettuce above 41F inside lowboy on far right of make line.
CDI- Shredded lettuce, portioned salami, and sliced ham with time last at 41F or below unknown were voluntarily disposed of. Sliced turkey, tuna salad, roast beef, and ham at make top last 41F at 9am were rapidly cooled in RIF. Cooler technician arrives during inspection to lower equipment ambient temps.
**See general comments.
#23 · Proper date marking & disposition −1.5
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).
Observed cooked mushrooms in RIC without date mark.
CDI- PIC confirms prep date and dates mushrooms. (-1.5)
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 two bags of shredded lettuce in lowboy with two date mark stickers.Date of product opening could not be verified.
CDI- Lettuce voluntarily disposed of.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed oil and garlic (non TCS, no fresh garlic) without label.
EHS directs staff to label bottle with product name. (-0)
#49 · Non-food contact surfaces clean −0.5
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed conveyor oven with accumulation of food debris and grease residue. PIC explains this equipment is spot cleaned, but not disassembled and deep cleaned, regularly. EHS advises increasing the cleaning frequency of the conveyor oven. (-0.5)
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed one dumpster with open lid at refuse area.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed one dumpster missing drain plug. Replace at earliest opportunity. (-0)
Nov 12, 2025 A 95 · 8 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 body fluid cleanup kit without written procedures.
CDI- EHS provided procedures. (-0)
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler use soiled wiping cloth on prep counter and return to sandwich prep immediately after without first washing hands.
CDI- Employee stops and washes hands. (-0)
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
REPEAT.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed microwave with food splatter inside. Clean at least daily. (-1.5)
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed slicer component stored as clean with lettuce debris inside.
CDI- item relocated to 3 comp sink for re w/r/s
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced cheese in fliptop and several TCS foods in RIC (sliced tomato, sliced turkey, meatballs) above 41F. EHS noted cooler in defrost with ambient temp of 42F, which quickly recovered to 35F within 20 minutes.
CDI- PIC relocated items to rapid cool in RIC. EHS advises modifying de-frost cycle so food does not exceed 41F. (-3)
#23 · Proper date marking & disposition
Follow-up verification required
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 tuna salad prepped yesterday without date mark in fliptop. Also observed Tuesday stickers which should be Wednesday- PIC states they have run out of Wednesday stickers, but more are being delivered later. Items will not last longer than 7 days and date marking stickers to be corrected later today.
CDI- Tuna date marked. (-0)
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in 0PPM quat.
CDI- PIC refills bucket to proper concentration. (-0)
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed dark residue on not food contact of ice machine and inside lowboy gaskets at make line.
Increase cleaning frequency. (-0.5)
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms.
Observed no lid on trash can in women’s restroom. Replace lid at earliest opportunity. (-0)
Jul 30, 2025 A 98 · 4 violations
Inspector comments: TPHC template for PIC if desired for fliptop/make table here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed food splatter and debris inside microwave. Increase cleaning frequency to at least once per day.
CDI- Microwave cleaned and sanitized. (-0)
#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 several TCS foods inside fliptops at serving line above 41F, as well as lowest shelf of RIC 1.
CDI- PIC voluntarily disposes of items above 41F. EHS discussed potential of implementing 6 hour TPHC in fliptop for during rushes and warm weather months.
See general comment for template of procedure form. (-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 .
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed a few shaker containers of spices at fliptop without labels.
CDI- PIC labels spices. (-0)
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knife stored with blade between prep tops.
CDI- knife removed. (-0.5)
Mar 11, 2025 A 98 · 6 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed 1 food employee not knowledgeable about employee health policy and could not communicate reportable symptoms and illnesses. CDI, operator had electronic employee health policy on computer. Ensure all staff understand employee health policy. .
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage hanging on storage rack over items for consumer.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spray bottles of chemicals hanging from handwashing sink near 3 compartment sink. CDI, chemicals relocated for proper storage.
#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 container of cut Tomato operator could not verify when prepared. CDI, tomato 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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on 2 door reach in freezer and tall reach in refrigerator in kitchen. Observed broken ambient air thermometer in tall reach in refrigerator .
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on shelving and inside prep refrigerators. Repeat.
Nov 7, 2024 A 97.5 · 6 violations
#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 ham sliced and cooling at 47 degrees F at 10:29 cooling in tightly covered bag inside reach in refrigerator . At 11:03 ham remained at 47 degrees F. CDI, ham transferred to shallow uncovered pans and relocated to reach in freezer to rapidly cool.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed prepared sandwich meat cooling in top of flip top. CDI, operator stated was for another sandwich that was mistake voluntarily discard.
Observed ham sliced and cooling at 47 degrees F at 10:29 cooling in tightly covered bag inside reach in refrigerator . At 11:03 ham remained at 47 degrees F. CDI, ham transferred to shallow uncovered pans and relocated to reach in freezer to rapidly cool.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#36 · Thermometers provided & accurate −1
Repeat violation
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed ambient air temperature missing from a front line prep refrigerator. Repeat.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some shaker containers of spices in flip top prep unit not labeled.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint upon arrival.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on shelving and inside prep refrigerators. Observed black soil residue accumulating on outside of ice chute.
Jul 22, 2024 A 95.5 · 7 violations
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed flip top prep refrigerator near register not maintaining TCS foods at required temperature . see temperature chart. Ambient air temperate of unit was at 43 degrees F. TCS foods in unit over 4 hours voluntarily discarded. TPHC to be used until unit repaired. PIC made maintenance request for unit while EHS present. Verification required to ensure calibration of prep refrigerator .
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 .
#36 · Thermometers provided & accurate −0.5
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer to measure ambient air temperature missing from prep refrigerator .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility.
#41 · Wiping cloths: properly used & stored
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket below 150ppm quart .
#43 · In-use utensils: properly stored −0.5
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife wedged between prep units.
#45 · Single-use & single-service articles: properly stored & used −0.5
4-903.11(A)(C) Store single-use and single-service articles 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 single-service boxes stored on ground.
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on shelving and inside prep refrigerators.
Apr 18, 2024 A 98 · 6 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed written health policy PIC directed EHS to was poster missing reporting requirements. CDI, updated employee health policy information emailed to operator .
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#35 · Approved thawing methods used
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed meat thawing at prep sink under running water at 71 degrees F. CDI, meat relocated to thaw under refrigeration.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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 quat sanitizer bucket testing 150 ppm and sanitizer bucket stored on ground
#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 cutting boards stored on soiled faucet handle and splash zone of prep sink. Observed bag of clean linen stored on 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 split gasket on door of reach in freezer.
#55 · Physical facilities installed, maintained & clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some food debris collecting under and behind prep table on line in hard to reach areas.
Dec 12, 2023 A 96 · 5 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
Facility did not have written procedures for vomit and diarrhea clean up. CDI - Provided.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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.
Sliced tomatoes recorded at 42-45F in reach in cooler. Sliced at 11AM, failed to cool. CDI - Discarded. Cool tomatoes in freezer.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Lettuce, roast beef, cabbage, and ham in flip top cooler recorded above 41F. CDI - All discarded. This is the SEVENTH cold holding violation in a row. Facility must meet compliance or be subject to permit action/closure. While improvement has been noted, compliance has not yet been made. VR to ensure compliance
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Incorrect cooling of tomatoes. Cooling in plastic bags in reach in cooler. CDI - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Some employees not wearing a hair restraint or a hat
Sep 27, 2023 A 95.5 · 4 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, slaw , and turkey on prep line at 44 degrees all other products within proper temperature range. CDI placed items out of temperature on tphc since minimal product remained.
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 .
#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 turkey in reach in cooler in back of facility placed in closed bags and stacked not allowing air flow around product. CDI moved meat to single layer and proper cooling achieved.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on 3 door reach in cooler at rear of facility.
Jun 16, 2023 A 94.5 · 6 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Observed no posted employee health policy for reportable illness and symptoms. A random employee was questioned and was unable to recall the reportable illnesses and symptoms. CDI - EHS provided a poster and employee health agreement to PIC to be reviewed and signed by each employee and reviewed reportable illnesses and symptoms with employee that was questioned.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in kitchen. CDI - PIC replaced paper towels.
#12 · Food received at proper temperature −1
Corrected during inspection
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Observed cut lettuce and cut cabbage received an hour prior to start of inspection in reach in at 47 F and 48 F, respectively. PIC stated that food was placed directly into reach in upon receipt. Other food in reach in was 41 F or below. CDI - PIC voluntarily discarded lettuce and cabbage. EHS reminded PIC that food must be received at 41 F or the shipment cannot be accepted.
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 .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato soup and meatballs in marinara in steam well below 135 F. CDI - food had been reheated to 165 F an hour before the inspection so food was placed into microwave and reheated to 165 F before placing back into steam well.
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 .
#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 food in prep top such as olives, pepper Jack cheese, and Swiss cheese above 41 F. REPEAT. CDI - PIC placed items on TPHC and completed template during inspection. VR
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 −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 sliced pastrami and roast beef in prep top date marked Friday. PIC stated that food had been prepped on Thursday. CDI - PIC corrected date marks.
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 .
Jan 18, 2023 A 91.5 · 7 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed PIC unable to ensure food safety and handling are being met for cold holding, re-heating procedures for hot holding, and appropriate cooling methods.
CDI - EHS provided education and Edge Food Safety Guidance forwarded to email address on file. -1-
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
Repeat violation
REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM during today’s inspection. -1-
#19 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed meat balls not achieve proper re-heating to 135 F. Products placed into steamwell for re-heating since 8:00 am. See temperature chart. CDI - Products voluntarily discarded.
#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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed multiple TCS foods > 41 F at make table and reach-in units. Refer to temperature log for details. Several foods were kept inside units since previous days and others were prepped and placed into refrigeration before today’s inspection. Make table flip top units kept open as they were in use. Upon further investigation, it was discovered that the farthest right make unit is unable to maintain product < 41 F. CDI - Products from previous day voluntarily discarded, foods prepped today relocated to reach-in freezer and other foods at make table placed on emergency TPHC. -3-
EHS discussed with PIC on re-emplementing TPHC for all items at the make table.
***3-DAY VERIFICATION REQUIRED TO ASSESS UNIT AND TPHC FORM.***
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
REPEAT: 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 tightly covered plastic container of sauteed onions and multiple closed portioned plastic bags of ham cooling inside refrigeration reach-in units. Refer to temperature chart. Items placed into unit prior to inspection. CDI - All foods uncovered and relocated to upright reach-in freezer. EHS observed temperatures began to drop towards < 41 during inspection.***10-DAY VERIFICATION REQUIRED. -1-
***EHS and PIC discussed about practicing effective cooling methods such as ice baths, utilizing metal containers instead of plastic and/or rapid cooling in reach-in freezer which would help achieve cooling towards < 41 F.
#40 · Personal cleanliness −1
Repeat violation
REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x3 employees without hair restraints during today’s inspection. -1-
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage co-mingling and stored above retail foods in upright reach-in unit. CDI - Beverage voluntarily discarded by PIC. -0-
Sep 15, 2022 A 92.5 · 13 violations
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with CFPM during today’s inspection.
#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-cotnaminate on faucet handles. CDI - EHS intervened, educated and hands re-washed.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee fill up plastic cup with water for steamwell at hand sink. CDI - EHS educated water discarded. Employee filled up cup at prep sink.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed utensils soiled with tomato debris stored as clean on wall mount. CDI - Utensils relocated to 3-compartment sink for proper W/R/S.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black build-up on ice machine catch plate.
#19 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed meat balls not achieve proper re-heating to 135 F. Product taken out and had been heating up since 9:00 am. See temperature chart. CDI - Product voluntarily discarded.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed multiple TCS foods > 41 F inside reach-in units. Refer to temperature log for details. Several foods were kept inside since previous day and others were place into refrigeration 30 minutes before inspection. CDI - Products from previous day voluntarily discarded, all others uncovered and relocated to upright reach-in freezer. Product temperatures began to decrease towards < 41 F during inspection.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed Comet Cleaner & Bleach spray bottle stored on prep counter with spray nozzle facing above condiments.***No physical evidence of contamination observed. CDI - Bottle removed.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT: 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 tightly covered container of sliced tomatoes and multiple closed portioned bags of turkey, ham and roast beef cooling inside reach-in units. Refer to temperature chart. PIC confirmed that several foods with date marking were prepped the day prior. CDI - Products from 9/14 voluntarily discarded while all others uncovered and relocated to upright reach-in freezer. EHS observed temperatures began to drop towards < 41 during inspection.
#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 water bottle pack and boxes of soft drink syrup stored on the floor in back kitchen and next to beverage refrigeration unit.
#40 · Personal cleanliness −0.5
Repeat violation
REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair restraint during today’s inspection.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on slicer. CDI - Cloth removed.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single service take out containers and small bowl lids stored on the floor in back of kitchen and inside storage closet.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT: 4-501.11 Maintain equipment in good repair. Observed gasket detaching from its seal at upright reach-in freezer. Repairs needed.
Feb 21, 2022 A 93 · 8 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been re-sent to the verified email address on file.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed container of sliced tomatoes and salad at > 41 F. Refer to temperature log. PIC stated that these products were from previous day and kept inside lowboy reach-in unit overnight. CDI - PIC voluntarily discarded product. **De-escalation in points due to significant improvement made from previous inspection.
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed diced tomatoes, sliced tomatoes, cut lettuce and 2x salad bowls > 41 F inside make unit and lowboy reach-in unit. Refer to temperature log for details. PIC stated that the items inside the make unit were made prior to EHS arrival and lowboy reach-in products have not been used since last night. CDI - Make unit items taken to upright reach-in freezer to cool down while other products voluntarily discarded. EHS will return to assess facility’s cold holding temperatures. 3-DAY VERIFICATION REQUIRED.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
REPEAT: 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed 2x containers of salad and 1x container of mushrooms without date marking. PIC confirmed first date of use as 2/19 and 2/20. CDI - Mushrooms date marked and salads voluntarily discarded.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
REPEAT: 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 tightly covered container of sliced tomatoes cooling inside lowboy reach-in unit. Recorded temperature at 49 F. PIC stated that the product had not been used since previous day. CDI - Product voluntarily discarded. **De-escalation in points due to significant improvement since previous inspection.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1x employee without hair restraint during today’s inspection.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gasket detaching from its seal at upright reach-in freezer. Also observed rusted shelving at upright reach-in unit housing roast beef/corned beef/turkey. Repairs needed.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on lowboy reach-in unit gaskets. Also observed slight black build-up on plastic catch plate inside ice machine. Recommend higher and thorough cleaning frequency.
Aug 13, 2021 A 91 · 7 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Repeat violation
REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection.
#18 · Proper cooling time and temperatures −3
Corrected during inspectionRepeat violation
REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sliced turkey and meatballs from 8/12 holding > 41 F in reach in cooler. Observed diced and sliced tomatoes from 8/12 holding > 41 F inside make unit. See temperature chart. PIC states that the products from last night are placed into bags and in upright RIF for 30 minutes to cool to 41 F. Products of did not make 41F within cooling parameters. CDI - PIC voluntarily discarded.
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT: 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed 3 bags of sliced turkey and 1 container of meatballs all prepped yesterday between 43-45 F. Observed sliced tomatoes & diced tomatoes in make unit all prepped yesterday between 45-59 F. All other items in units reading 41F or below. CDI - Products voluntarily discarded.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed roasted mushrooms and tuna without date marking requirement. PIC stated that these were from the day before. CDI - PIC date marked products during inspection.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT: 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 bags of sliced turkey and tomatoes in tightly sealed bags in reach in cooler and make unit. Observed meatballs tightly covered in reach in cooler. All items were made the day before; cooling parameters not reached. Products were voluntarily discarded.
#47 · Non-food-contact surfaces clean
4-602.13 Nonfood Contact Surfaces - C. Observed black build-up on exterior wall of beverage machine in lobby. Recommend higher and thorough cleaning frequency.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. Observed sliding door of community recycling container left open.
Mar 19, 2021 A 93.5 · 6 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. - 2 -
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed sliced turkey, ham, brisket cooling (10am), and tomatoes cooling (11am) in reach in cooler. Observed mushrooms cooling (930 am) in reach in cooler. Sliced meats had 30 minutes left in cooling parameter. CDI - Sliced meats moved to freezer to rapidly cool. Several bags of sliced meat did not make 41F within cooling parameters. Sliced meats and mushrooms voluntarily discarded. Tomatoes met cooling parameters. - 1.5 -
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed mushrooms, bagged tomatoes, 3 bags of turkey, all prepped yesterday between 44-45F. Observed cheese, sliced tomatoes, and diced tomatoes in prep top at 43-44F. All other items in units reading 41F or below. CDI - Items voluntarily discarded. - 1.5 -
#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 sliced turkey, ham, brisket cooling in tightly sealed bags (10am), and tomatoes cooling in tightly sealed bags (11am) in reach in cooler. Observed mushrooms cooling tightly covered (930 am) in reach in cooler. Sliced meats had 30 minutes left in cooling parameter. CDI - Sliced meats uncovered and moved to freezer to rapidly cool. Several bags of sliced meat did not make 41F within cooling parameters. Sliced meats and mushrooms voluntarily discarded. Tomatoes met cooling parameters
#34 · Thermometers provided and accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a damaged thermometer in facility. A VR will occur by 3/29/2021 to ensure facility has purchased thermometer. - 0.5 -
#39 · Wiping cloths: properly used and stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets reading between 0-50ppm QUAT sanitizer. CDI - PIC refilled sanitizer to correct concentration. - REPEAT - 0.5 -
Jan 4, 2021 A 98.5 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black buildup inside of ice machine. CDI - PIC cleaned black buildup during inspection. - 0 -
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep top next to toaster and steamers. CDI - Sanitizer bucket was moved to a lower shelf, away from any potential contamination. - 1 -
#39 · Wiping cloths: properly used and stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets reading 50ppm of QUAT sanitizer. CDI - Sanitizer refilled to proper concentration. - 0 -
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on counter by register. CDI - Keys moved.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on top of box containing sauce. Observed employee drink stored above single-service articles. CDI - Drinks moved. - 0.5 -
Sep 28, 2020 A 99 · 2 violations
#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 debris on shelving above prep table (gloves/seasonings stored).
#53 · Physical facilities installed, maintained and clean −0.5
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed dust build up on vents in food prep area.
Jun 11, 2020 A 98 · 4 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
Corrected during inspection
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. CDI- CFPM came on site.
#18 · Proper cooling time and temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooling turkey and ham in the reach in cooler cooling at a rate of 0 in 1 hour. CDI- Meats were placed in the freezer for rapid cooling.
#20 · 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 4 bags of tomaotes in the upright reach in cooler holding above 41F. Tomaotes were cut yesterday. Observed tops of turkey, ham, roast beef and cooked peppers holding above 41F in the prep top units. Metal containers in the prep units were over stacked. See temp chart. CDI- All bags of tomaotes were voluntarily discarded. The tops of the over stacked containers were voluntarily 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 metal containers in the prep top unit over stacked. CDI- The food on the tops of the containers that were not holding temp were voluntarily discarded.
Oct 30, 2019 A 97.5 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer basin at the 3 comp sink filled with less than 50 ppm QUAT. Observed the sanitizer dispenser at the 3 comp sink with QUAT concentrations of 50 ppm. PIC noted that the tubing was not pulling sanitizer when running. CDI PIC stated that they will have dispenser repaired and will manually add sanitizer. Verification required.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with black build up. Ensure to increase the cleaning frequency.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife stored between flip top units. CDI EHS discussed alternative storage and PIC placed knife at the 3 comp sink.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cut tomatoes cold holding above 41F (see temp chart). CDI PIC voluntarily discarded container of cut tomatoes.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Corrected during inspection
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one plastic lid cracked and damaged. CDI PIC voluntarily discarded container lid.
4-501.11 Maintain equipment in good repair. Observed tall reach in freezer with a damaged/missing handle by the handwash sink. Ensure to repair or replace.
#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 ice build up in the tall reach in freezer. Ensure to remove excess ice build up.
May 20, 2019 A 97.5 · 4 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal starbucks drink stored in freezer. CDI- Moved.
#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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooling method for slice deli meats observed. Facility was cooling sliced deli meat in large plastic bags in reach in cooler. CDI- Relocated to large ice baths in prep sinks.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloths stored on counter tops.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers.
Jan 17, 2019 A 95.5 · 5 violations
#6 · Hands clean and properly washed
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door.
One employee washed hands and did not use a barrier to turn faucet off.
#20 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
PIC informed EHS at start of inspection that flip top unit holding all meats was not working and facility had been using ice baths to hold temperature. Noted ice baths were not holding temp. (see chart). CDI- Switched to TPHC with holding meats in unit in 4 hour windows. Further, noted that multiple bags of meats were not holding in reach in units. Meat discarded (15IBs ham, 15IBS Brisket, 18IBS turkey, 6.8IBS Pastrami). External thermometer read 50F but declined when unit remained closed for some time. Suspected cooling issues with meat. Facility will assure meat is cooled down (using an ice bath in the sink) before placing meat in cooler. Maintenance will come tomorrow to repair both units. VR.
#33 · Approved thawing methods used −0.5
3-501.13 Use approved thawing methods.
Steak thawing in sitting water in sink. CDI- Water turned on.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in unit tall. Make sure to have repaired. REPEAT.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue.
Interior of microave in need of cleaning.
Oct 16, 2018 A 97 · 3 violations
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed cut tomatos cooling improperly in reach in cooler (in plastic tub with lid on). CDI- Lid removed. Move to reach in freezer. REPEAT
#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.
Wet stacking observed of some equipments.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in unit tall boy. Make sure to have repaired. REPEAT.
Jun 12, 2018 A 91.5 · 11 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspectionRepeat violation
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored above food in reach in unit uncovered. CDI Drink was relocated. REPEAT.
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed food employee at register dealing with customers and computer screen; food employee then proceed to don gloves to begin food preparation. CDI Food employee stopped and directed to wash hands before continuing.
#13 · Food separated and protected
Corrected during inspection
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P PIC dropped thermometer in floor then proceed to wash in hank sink with only water. CDI Reviewed with PIC regarding how to properly clean a thermometer before use.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean with food debris on it. CDI dicer returned to ware washing. REPEAT. Points not escalated due to one item however if seen in future, points will be deducted.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on front of ice machine plate. Make sure to increase cleaning frequency.
#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 containers of turkey, ham and roast beef respectively which was sliced at 8-9 am still above 45 degrees. CDI Product was given until 1:30 to cool down due to failure to meet parameters; product was discarded.
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product such as tomato, cheese in reach in unit below line cold holding above 45 degrees. CDI Product was placed on temporary time for today. VERIFICATION REQUIRED.
#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 food establishment piling deep plastic containers with wrapped lunch meat; containers are so packed product is failing to meet parameters. Due to parameters missed; product was discarded. All product cut at 11 am was placed on a ice bath for rapid cool down.
#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 cookies not labeled with the correct address. Make sure to label with the location of the where the product is prepared. P/PF is for the major food allergens; returned visit not required. If seen in future will result in points lost. Make sure to correct labels.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored above line over food. CDI PIC placed in sanitizer bucket. Make sure to hold in sanitizer solution in between use.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in unit tall boy. Make sure to have repaired. REPEAT.
#53 · Physical facilities installed, maintained and clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on ceilings in back room and wall behind food prep sink. Make sure to increase cleaning frequency.
Jan 25, 2018 A 93 · 8 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspection
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site. CDI by instruction.
#4 · Proper eating, tasting, drinking, or tobacco use
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees shall eat in designated areas. Observed employee state they were eating behind front counter.
#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 - Food contact surfaces shall be cleaned to site and touch. Observed food soil remaining on back of slicer in kitchen.CDI by instruction for cleaning.
#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 cheese and bacon overstacked and above 45 degrees F. CDI, foods voluntarily discarded by operator.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt shaker and a spice shaker not labeled as required.
#38 · Personal cleanliness
2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing hair restraint upon arrival.,.nm
#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 - Observed gaskets torn on tall reach in refrigerator doors. Repair.
#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 debris and soil accumulating on bottom of tall reach in freezer.
Oct 24, 2017 A 96.5 · 6 violations
#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 recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed roast beef and cheese in prep unit along line overstacked above 45 degrees F. CDI, operator transferred foods to rapidly cool.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-201.11 Separation-Storage - P - Observed toxc substances stored over food jugs and single-service disposable towels. CDI, items relocated for proper storage.
#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 roast beef and cut tomatoes recently prepared and cooling in tightly covered containers in prep refrigerators. CDI, covers removed from containers to facilitate heat transfer.
#39 · Wiping cloths: properly used and stored −0.5
Repeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on 3compartment sink drain board and vats.
#43 · Single-use and single-service articles; properly stored and used −0.5
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of cups and toilet paper on ground near office area.
Jun 28, 2017 A 94.5 · 5 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspectionRepeat violation
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified PIC on site. CDI by instruction.
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed container of sanitizer stored in handwashing sink. CDI, sanitizer removed from handwashing sink.
#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 - Food contact surfaces shall be clean to site and touch. Observed slicer stored as clean but soiled with food debris. CDI, operator removed guard to start cleaning process.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed Southern Charm Hot sauce, Gator Hammuck Swamp musterd sauce, Lotties Hot Sauce that states "refrigerate after opening" on labeling not kept refrigerated and on shelf for several days according to PIC. CDI, operator voluntarily discarded food.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on sanitizer bottle.
Jan 27, 2017 A 96.5 · 4 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspection
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not able to demonstrate that they were a certified food protection manager while on-site. PIC who began inspection left to deliver catering order. CDI by instruction.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Ensure ice machines are cleaned at required frequency. Observed soil on gray plastic piece inside ice machine. CDI by instruction.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed container of pepperoni and salami not date marked in reach in refrigerator. CDI, operator voluntarily discarded foods.
#35 · Food properly labeled: original container
Corrected during inspection
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 brownie labeling missing required information at register. Provide required labeling by next inspection. CDI y instruction.
Oct 10, 2016 A 95 · 8 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on storage rack over consumer food.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed employee turn faucet off with their bare hands. CDI by instruction.
#14 · Food-contact surfaces: cleaned and 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 clean but soiled with food debris. CDI
4-602.11 Clean the equipment and utensils as required to avoid contamination. - Observed ice machine accumulating black soil residues.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed pastrami and corned beef overstacked in flip top prep unit and corned beef above 45 degrees F. CDI, operator relocated product to rapidly cool.
#38 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee wearing a watch.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on shelf and 1 bucket of sanitizer below required concentration.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C- Store clean equipment in clean, dry areas. Observed tongs stored in container collecting debris and soil.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and door open.
Jun 23, 2016 A 94.5 · 7 violations
#6 · Hands clean and properly washed
Corrected during inspection
Use clean barrier to turn faucet off after handwashing. Observed food employee turn faucet off with bare hands after handwashing. CDI by instruction.
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed
Corrected during inspection
3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat food. Observed employee touch bacon with their bare hands when transferring food. CDI, operator voluntarily discarded bacon.
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspectionRepeat violation
w4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed slicer stored as clean but soiled with food debris on back of slicer blade, guard. CDI, operator cleaned slicer. Repeat.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14 Wiping Cloths, Use Limitation - C - Observed several wet wiping cloths stored on equipment and prep tables throughout facility and on 3 compartment sink.
#41 · In-use utensils: properly stored
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 in-use knife wedged in soiled area on lid of flip top prep unit at prep line.
#42 · Utensils, equipment and linens: properly stored, dried and handled −1
Repeat violation
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment and utensils in a clean, dry area and 6 inches off of the ground. Observed single-service trays and napkins stored in boxes on ground in storage closet near restrooms. Observed clean utensils stored in container collecting food debris and soil.
#54 · Meets ventilation and lighting requirements; designated areas used −1
Repeat violation
6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed cell phone stored on cutting board at prep line. Observed employee food stored on storage rack over customer items.
Feb 16, 2016 A 95 · 7 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspection
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. Repeat.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed PIC not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction.
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed food employee dump items in handwashing sink. Observed employee rinse food thermometer in handwashing sink behind front counter. CDI by instruction.
#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 - Food contaCT surfaces shall be cleaned to site and touch. Observed slicer stored as clean according to PIC but soiled with food residues. CDI by instruction.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14 Wiping Cloths, Use Limitation - C - wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on 3 compartment sink.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean single-service articles in clean, dry areas. Observed clean single-service utensils stored in container colecting food debris.
#54 · Meets ventilation and lighting requirements; designated areas used
6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed cell phones stored on rack and a cell phone stored on a box of gloves on storage rack.
Oct 30, 2015 A 96 · 5 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed hot water at 92 degrees F in women's restroom and at 89 degrees F in men's restroom. CDI, opoerator adjusted valve at restroom handwashing sink to allow hot water above 100 degrees F.
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods that are potentially hazarous and held over 24 hours shall be cold held at 45 degrees or below. Observed several deli meats and cheese overstacked above chill line and in unit overnight according to operator. CDI, operator voluntarily discarded meats that were held abvove 45 degrees F.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed recently prepared cut lettuce and sliced deli meats cooling in covered containers located in flip top prep unit and reach in refrigerator. CDI, operator uncovered containers to faciitate heat transfer.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on drainboard of 3 compartment sink.
#43 · Single-use and single-service articles; properly stored and used
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored on ground in storage closet. Observed single-service napkins and containers stored on ground in storage closet.
Jun 26, 2015 A 96.5 · 3 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Repeat violation
2-101.11 PIC shall be present during all hours of operation.-PF - PIC with serve safe left to do a catering. Certificate was not in store. Repeat violation.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed romaine, cut tomato and chicken stacked high and holding above 45F (see temp chart). CDI - Items were removed to cool.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
General Comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the back reach in cooler. Replace gasket.
Jan 6, 2015 A 97 · 5 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. Person in charge was not a certified food protection manager.
#41 · In-use utensils: properly stored −0.5
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in a container with a small amount of water above 135 F. Make sure that the food contact surfaces are fully submerged in 135 F hot water.
#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 napkins stored on the floor in the hallway closet.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed hot water in dish washing vat at 90 F.
#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 ceiling vents starting to collect dust.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FIREHOUSE SUBS #9” or State ID 2060018153). Inspection type (routine vs. follow-up) is not published in the county's data.