A96.5
WRAPWAY/CAFE 49 ICE CREAM
10221 UNIVERSITY CITY BV, Charlotte, NC 28213
Restaurant · NC permit/State ID 2060019153
Latest gradeA (96.5)
Last inspectedSep 28, 2026
Inspections on record23
On record sinceMay 24, 2018
Score history
May 24, 2018Higher is betterSep 28, 2026
Inspections & violations
Sep 28, 2026 A 96.5 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sink was out of paper towels at beginning of inspection. Hand washing sinks must be equipped with paper towels for employee hand washing. CDI - PIC refilled dispenser. 0 pts.
#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 Quat sanitizer at 3-compartment sink measured below 150 ppm quat at beginning of inspection. Quat sanitizer must be 150-400 ppm. CDI - Concentrated sanitizer added to solution until it was 300 ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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) Kofta and corn in sandwich cooler on line were missing prep date labels. Also, quinoa in sandwich cooler had 9-18 as prep date. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on unlableled items and discarded the quinoa. Improvement from last inspection so moved to half credit. REPEAT
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 .
#45 · Single-use & single-service articles: properly stored & used −0.5
4-502.13 Single-use and single-service articles cannot be reused. Bags of raw lamb, bags of raw burger, and bags of tzatziki sauce were stored in cardboard raw chicken boxes in freezer and walk-in cooler. Do not re-use raw chicken boxes. Single-use and single-service articles must not be reused. This can also cause cross-contamination.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Left side faucet at 3-compartment sink has hole in it, causing water to spray out. Replace damaged faucet. 0 pts.
May 19, 2026 A 95.5 · 4 violations
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pans of chicken in walk-in cooler measured 43-44F. PIC stated employees have been going in and out of walk-in cooler during lunch which caused the chicken to rise above 41F. Also, all TCS foods in pizza cooler measured 46-58F. PIC moved chicken to freezer and discarded all food in pizza cooler. VR - Verification required within 3 days that cooler is repaired.
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 −3
Corrected during inspectionRepeat violation
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) Pans of different types of hummus were missing prep date labels or had expired labels. Several TCS RTE foods in pizza cooler were either missing prep date labels or had expired labels. CDI - PIC discarded all out of date foods. REPEAT
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
4-501.11 Maintain equipment in good repair. Repair pizza cooler. 0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Charger observed on pizza box. Store personal items separately from food contact surfaces. 0 pts.
Jan 13, 2026 A 96 · 6 violations
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee water bottle observed on prep table. Store personal drinks separately from prep areas. 0 pts.
#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. Wet rag observed in handsink. Do not store items in hand sinks and do not use them for any other purpose. CDI - PIC removed rag. 0 pts.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P Bags of chicken peas observed in box that had “raw chicken thigh” label on it. Do not use boxes that raw chicken is received in to store other foods. CDI - Bags removed and box thrown away. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw lamb observed in box that raw chicken is received in. CDI - PIC educated about cross contamination and box discarded.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Feta cheese had prep date of 12-31. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded feta cheese. Reduced to half credit due to improvement from last inspection. REPEAT
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Cooling Methods (Pf) Quinoa cooling in pans with lids still on in walk-in cooler. CDI - Quinoa moved to freezer and lids removed to cool more rapidly. REPEAT
#55 · Physical facilities installed, maintained & clean
Repeat violation
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Back kitchen needs drop ceiling as pipes are exposed and it is not easily cleanable. REPEAT
Jul 30, 2025 A 91 · 12 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with active certification arrived during middle of inspection. PIC with active ANSI food protection manager certification must be present during all of hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 3 hand washing sinks were missing paper towels. Hand sinks must be equipped with paper towels. CDI - Employee refilled dispensers.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured 0 ppm. Employee stated they hadn’t gotten to adding the concentrated sanitizer from the bottle to the water in the sink yet. CDI - PIC added quat to solution until it measured 200 ppm. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had heavy buildup on it. CDI - PIC cleaned blade. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
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. 4 pans of rice measured 44-50F in walk in cooler and in bottom of sandwich cooler. PIC stated they were cooked and began cooling last night. CDI - PIC discarded rice. REPEAT
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potatoes (108-120F), white rice (131F), and chick peas (122F) were below 135F in hot holding units. TCS foods in hot holding shall measure at least 135F. CDI - employee discarded potatoes and reheated the chick peas and rice to above 165F.
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 −3
Corrected during inspectionRepeat violation
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) Several TCS RTE foods in coolers through were missing prep date labels. Ensure staff place prep date labels on all TCS RTE foods. CDI - PIC placed prep date labels on items. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pans of rice were cooled overnight in tightly covered containers. Leave TCS foods loosely covered or uncovered to facilitate rapid cooling. CDI - PIC educated on cooling methods. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#43 · In-use utensils: properly stored
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ice cream scoops stored in room temperature water. Do not store utensils in water unless the water is at least 135F. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. 0 pts.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean bottoms of coolers, outside doors of front cooler, and shelves throughout, especially shelves in walk-in cooler and low shelves in prep area. REPEAT
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Water leaking at mop sink faucet. Repair leaks at mop sink. 0 pts.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Kitchen needs drop ceiling. Pipes are exposed in ceiling. 0 pts.
May 6, 2025 A 96.5 · 10 violations
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspectionRepeat violation
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no vomit/diarrhea cleanup procedure during inspection. -CDI- EHS provided PIC with written cleanup plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible −1
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed nonfunctioning handsink in back kitchen. -PIC stated plumber will be coming today or tomorrow to repair sink. -10 day verification visit required-
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw hard shell eggs stored above tahini sauce in the WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed brown rice not meet cooling parameters after cooling overnight in the WIC. Observed brown rice at 46F during inspection, after being placed in the WIC in a large plastic bin with a lid last night. -CDI- PIC voluntarily discarded the rice.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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 chicken and lamb, cooked over 24 hours ago, without a date mark. -CDI- PIC could verify the original cook dates of the items (yesterday for chicken and Sunday for lamb) and properly added date marks.
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 .
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 garlic sauce and grainborger stored in the WIC, held past its 7-day timeframe. Garlic sauce and grainborger are both made with fresh garlic and oil. -CDI- PIC voluntarily discarded the items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
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 brown rice not meet cooling parameters after cooling overnight in the WIC in a large plastic container, covered tightly with a lid. -CDI- PIC voluntarily discarded the rice and EHS discussed proper cooling methods (metal pans, smaller portioned, uncovered containers).
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for oregano scoop fully submerged in oregano. -CDI- PIC removed scoop.
#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 multiple boxes of single-service items (to-go containers) stored directly on the floor.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf -Observed no sanitizer test strips for quat sanitizer at facility. -10 day verification visit required-
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue along interior of prep unit in back kitchen and in the WIC. Increase frequency of cleaning.
Jan 3, 2025 A 96.5 · 9 violations
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager present at the start of the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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 vomit/diarrhea cleanup procedure during inspection. -CDI- EHS provided PIC with written cleanup plan.
For more information 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 dispensing from paper towel machine in back hand sink. -CDI- PIC placed paper towels next to handsink.
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods, except yellow rice, in WIC at 42F. Observed yellow rice at 45F. When initial WIC temperatures were taken, observed WIC ambient temperature at 38F. After 30 minutes, observed ambient WIC temperature of 43F. Temperature then decreased to 40F five minutes later. PIC stated WIC likely just started malfunctioning this morning. PIC voluntarily discarded the yellow rice. PIC moved all other foods from WIC to another cold holding unit (WIF or RIC). PIC called repairman and stated repairman will arrive and work on the WIC today. Facility will not cold hold food in WIC until it maintains food temperature of 41F or below. PIC will update EHS throughout the day on WIC repairs. EHS will follow up with facility to ensure WIC repairs. -3 day verification visit required-
-REPEAT- If same violation occurs on next inspection, facility will be placed on a risk control plan for cold holding.
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
3-501.18 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 hummus in front line and hummus in front lowboy held past their 7-day timeframe (prep date of 12/27). -CDI- PIC voluntarily discarded the items.
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 spinach in front line lacking a date mark. Observed mozzarella cheese in pizza lowboy lacking a date mark. Observed garlic in oil in pizza lowboy lacking a date mark. -CDI- PIC knew when all items were prepared and correctly added a date mark.
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 .
#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 multiple squeeze bottles on front line lacking a label.
#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 boxes of chicken stored on floor in WIC. -CDI- PIC moved items.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed flour stored in a household storage bin. Store flour in a commercial food safe container.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. -Observed no functioning light in WIC.
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 drink stored on prep top.
Oct 23, 2024 A 96 · 6 violations
#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 garlic sauce, roast peppers, quinoa, lettuce, hummus and tomatoes holding above 41F in the front line cold well. CDI- All items discarded. Unit was holding at 41F.
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 .
#35 · Approved thawing methods used −0.5
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing on prep table. Thaw chicken under refrigeration or running water.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen area.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed flour stored in a household storge bin. Store flour in a food safe container.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips wet. Test strips are no longer functional. Get more.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed roller cart and sugar bin in need of cleaning.
May 3, 2024 A 96 · 6 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 tomatoes, lettuce, quinoa, peppers, tatziki sauce and yogurt sauce in the prep top holding above 41F. Observed tatziki sauces in low reach in holding above 41F. CDI- All sauces discarded. Other items taken to the walk in cooler to be cooled.
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken and mushrooms at the pizza station without a date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of sanitizer without label. CDI- Items labeled.
#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 tomatoes, lettuce, peppers placed in the prep top prior to being cooled to 41F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
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 several containers of seasoning without a label.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several pieces of equipment not in use. Remove Items if not using.
Nov 28, 2023 A 97.5 · 5 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Quinoa in walk-in cooler was prepared on 11-20 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded quinoa. Date marking improved from last inspection so only half credit taken. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pan of lettuce cooling in prep top cooler at 60F. Use walk-in cooler to cool TCS foods after preparation. CDI - PIC moved lettuce to walk-in cooler to cool. REPEAT
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
Repeat violation
4-501.11 Maintain equipment in good repair. Shelves rusted in walk-in cooler. Ice machine is not functioning. Repair listed equipment. REPEAT. 0 pts.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Small leak at faucet of 3-compartment sink. Repair leak. 0 pts.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Establishment needs to remove unused equipment in dining room. REPEAT
Sep 18, 2023 A 90 · 17 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Date marking, cold holding, hand washing and cooling violations during inspection. PIC could not find health policy at first either. CDI - EHS educated PIC on duties and risk factors.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed using cell phone and did not wash hands before donning gloves and preparing food. CDI - Employee instructed to wash hands and did so upon request. 0 pts.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand washing sink. CDI - PIC refilled dispenser. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at back hand washing sink. CDI - PIC refilled dispenser. 0 pts.
#17 · Proper disposition of returned, previously served, reconditioned & unsafe food −1
Corrected during inspection
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P 2 cans of red sauce had white and black mold growing in them in walk-in cooler. CDI - PIC discarded sauce.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 1 pan of cooked lamb measured 75-85F at 2:30PM in walk-in cooler and had been cooling since 12PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cooked lamb discarded. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lemon tahini measured 54F after cooling for over 4 hours. Hummus was at 48F after cooling for 3.5 hours. TCS foods prepared from room temperature ingredients must cool to 41F within 4 hours from preparation. Recommend establishment pre-chill ingredients to help it cool in time. CDI - Hummus cooled quickly in freezer and lemon tahini 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 Pan of lettuce measured 52-58F and pan of hummus measured 44-45F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Items were in unit for less than 2 hours so they were moved to the walk-in cooler to cool down. No increase in severity so kept at half credit. REPEAT
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 inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several pans of cooked chicken in walk-in cooler were not labeled with date. Also, feta cheese had no date in pizza cooler. TCS ready-to-eat foods must be labeled with date. CDI - PIC placed date on chicken. // 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 Quinoa in walk-in cooler was prepared on 9-11 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of prep, with day 1 being the date of prep. CDI - PIC discarded quinoa. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
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 Cooked lamb was cooling in pan with lid tightly on it. Lemon tahini and hummus were also cooling in closed containers. Leave cooling TCS foods loosely covered or uncovered. CDI - Goat and lemon tahini did not reach time/temp parameters so they were discarded. Hummus was quickly cooled in freezer. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container −1
Repeat violation
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. Bottles of oils not labeled in establishment. Label all ingredients and food that are not readily identifiable. REPEAT
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing bracelet on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.
#43 · In-use utensils: properly stored
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Spoon handles laying in ice cream toppings. Store in-use utensils so handle doesn't contact food.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans still stacked while wet. Allow utensils to adequately air dry before stacking. 0 pts.
#45 · Single-use & single-service articles: properly stored & used
4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing old single-service food containers as reusable containers. Do not reuse single-service articles. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Torn gasket present on walk-in cooler door. Rusted shelves present in walk-in cooler. Ice cream freezer lid in poor repair. Gasket torn on upright cooler door. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.
#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. Shelves, inside coolers, outsides of equipment need to be cleaned throughout. Establishment needs to clean kitchen more thoroughly and more frequently. REPEAT
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Establishment has very large amount of old cooking and holding equipment that is not in use. Establishment needs to remove these items from premises if they are not going to use them. // 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. Clean floors throughout, especially underneath and behind equipment. REPEAT
May 9, 2023 A 94.5 · 10 violations
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 potatoes in the hot well holding below 135F. CDI- Items placed on TPHC. Potatoes discarded at 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 .
#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 lettuce, tomatoes, quinao, hummus on the front line holding about 41F. CDI- Items placed on TPHC. Items discarded at 2:00pm. Observed rice, tomato sauce, lentils in the tall reach in need of cleaning. CDI- Items were within time temp parameters and were placed in the walk in cooler.
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Milk stored in the low reach at the ice cream area without a date. CDI- Milk 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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels for sanitizer bottles. CDI- Items labeled.
#37 · Food properly labeled: original container −1
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 oils and spices without labels.
#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 bowls, cups and items stored on the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed pizza handle missing on prep top. Observed tall reach in cooler holding at 56F. Items from the cooler were removed. Do not use cooler until fixed.
#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 low reach in units on the front line/ in pizza area/ in ice cream area in need of cleaning.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors with exposed concrete. resurface floors to be smooth and easily cleanable.
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 wall near metal swing door in need of cleaning.
Jan 18, 2023 A 98.5 · 3 violations
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed handle of pizza prep top in need of cleaning.
#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 pizza shelf in need of cleaning.
#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 wall behind mixer in need of cleaning. Observed floors in need of cleaning. Observed floors in need of cleaning.
Oct 7, 2022 A 94 · 6 violations
#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 drinks and bowls of food stored with customer items.
#10 · Handwashing sinks supplied & accessible −1
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sinks. CDI- Paper towels placed at the sinks.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dishes being sanitized in 0ppm QUAT sanitizer. Proper concentration made for dishes.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sauces in the front cold well holding above 41F. CDI- Items placed in the cooler for cooling. Sauces will either be placed on TPHC or will be placed under the low reach in. If compliance cannot be gained an ITS may be issued.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for hummus on TPHC. CDI- Time stamp placed in hummus.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fan above handwashing sink in need of cleaning in the back kitchen. Observed pizza area in need of cleaning.
Mar 31, 2022 A 96 · 4 violations
Inspector comments: NOTE: Facility had bought several pieces new equipment for the processing of more food and new items. Facility wants to cook Peruvian rotisserie chicken with rice, lettuce and sauces. Facility also wants to have a salad bar in the dining area but not for customer self serve. New cooling units were purchased as well as 2 new pizza ovens. Facility wants to add frozen fruit and possible kale/ spinach (all frozen) to make protein shakes. Facility already makes milkshakes at their ice cream station. PIC has not planned to add all of the new additions all at once. The only piece process that the PIC wants to start as of now is the rotisserie chicken, however the equipment has been purchased for the other processes. Electrical permits have been pulled for the big equipment. Facility has not started using any of the equipment yet. Facility also has a pizza area that the PIC stated is fairly new. PIC stated they were approved to do so however, EHS did not find permit amendment. EHS also did not see pizza items listed in the permitting packet. Station will be verified with plan review just to make sure. EHS advised PIC to contact plan review to approve all new equipment and processes. EHS will contact C. Mackenzie about plans. EHS discussed process for adding new equipment, contacting plan review and what PIC needs to do for approval from the health department env. health section. PIC will call front desk for the process.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed yogurt sauces, quinoa and hummus on the front line holding above 41F. Items were not placed on time. Items had been in the unit since yesterday. CDI- Items were discarded. Observed meatballs in the prep top holding above 41F. Items had been in the unit since last night. CDI- Discarded. EHS will require facility to complete a risk control plan for the items on the front line.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed yogurt sauces over stacked on the front line. CDI- Items portioned.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelf under prep table buckling.
#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 floor of walk in cooler in need of cleaning.
Nov 16, 2021 A 96 · 4 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI EHS emailed policy to PIC.
#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 hummus and quinoa on the line holding above 41F. CDI- Items discarded. Items go from prep straight into the unit. EHS placed items on TPHC. From now on hummus, quinoa and grain burger on the line will be placed on time.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed hummus and quinoa placed in unit after being prepped. CDI- Items discarded and placed on time.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tall reach in and low reach in units in need of cleaning.
Aug 20, 2021 A 96.5 · 3 violations
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa and hummus on the line holding above 41F. Items had been in the unit since last night. CDI- Items discarded. Observed tomatoes in the pizza prep top unit holding above 41F. CDI- Tomatoes were discarded.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sink sanitizer.
#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 low and tall reach in unit in need of cleaning.
Jun 14, 2021 A 98 · 3 violations
#20 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler unit reading 53F ambient temp. All food items inside reading 48F or above. CDI - PIC voluntarily discarded items in unit from overnight or over 4 hours. Any items prepped today moved to walk in cooler for rapid cooling. A VR will occur my 6/24/2021 to ensure cooler has been replaced. - 1.5 -
#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 tomatoes cooling tightly covered in reach in cooler. CDI - Items uncovered and moved to WIC to rapidly cool. - 0 -
#41 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored inside of food items on wrap-bar. Observed scoop with handle stored in contact with breadcrumbs in container. CDI - All handles removed. - 0.5 -
Dec 22, 2020 A 93.5 · 5 violations
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspectionRepeat violation
REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up and leftover food debris inside the crevices and blade of the slicer and vegetable chopper. Observed leftover food debris on top of clean tops. Observed utensils, plastic and metal tops stored in soiled bins. CDI-All items moved to 3 compartment sink to be properly wash, rinse, and sanitized.Observed outside of the ice scoop soiled. CDI-PIC washed ice scoop.
#19 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed rice and chicken holding below 135F on the steam table. Observed rice holding in the hot box below 135F. CDI-Rice and chicken were reheated.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed several oil, sauce, and seasonings bottles out of its original container without a label.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Repeat violation
REPEAT. 4-501.11 Maintain equipment in good repair.-Observed rusted shelving on the storage racks in the walk in cooler.**No point taken.PIC has work order for new shelving.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
REPEAT. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed in between all gaskets in the reach in units under flip top units. Cleaning is needed underneath, in between and on the outside of all cooking/refrigeration equipment such as flip top, oven, prep tables, mixers in pizza station, and in places where build up and splash often occur.Cleaning is needed inside the flip top and inside the microwaves.
Sep 4, 2020 A 96.5 · 5 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean utensils stored in a soiled bin with food debris inside. Also observed build up on the blade of the can opener. CDI- Moved to 3 compartment sink to be wash, rinse, and sanitized.
#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 chicken (130F) and rice (120F) holding below 135F inside the hot box. CDI-PIC reheated items to 165F.
#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 tomatoes cooling in the flip top directly after being cut. CDI-PIC moved tomatoes to the walk in cooler to cool rapidly.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair.-Observed rusted shelving inside the walk in cooler and torn gaskets inside the bottom reach in unit at the ice cream section.
#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.-Cleaning is needed inside the gaskets of bottom reach in unit at the ice cream section. Cleaning is needed inside the tall two door reach in unit in the kitchen. Observed flour outside of the bins and on the handles of the reach in units.
Feb 26, 2020 A 97 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the inside.
#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 lettuce at line holding at 50F. PIC explained that the lettuce is cut fresh and then placed on the line for use. PIC explained that the lettuce had only been there for 2 hours. He also stated he would like to put it on time for lettuce only because they go through it so quickly. CDI- Allowed PIC to place time stamp on lettuce and provided him with TPHC form to fill out.
Jul 26, 2019 A 94 · 10 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in bread making room. CDI- soap was provided.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink at ~50ppm QUAT. CDI- strength increased to 150ppm. EHS recommended contacting chemical provided to ensure chemical is being dosed properly.
#18 · Proper cooling time and 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 raw chicken cool from 51F at 3:20PM down to 48F at 4:20PM. CDI- product had covering removed to allow faster cooling.
#20 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in the walk in cooler cold holding at 42-44F (see chart). EHS observed ambient air temperature of unit at 44F at 3:15PM and again at 44F at 4:20PM. Verification required to ensure unit can maintain foods at 41F and below.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- bottles were labeled.
#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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw marinated chicken cooling too slowly in the walk in cooler; and cooked chicken cooling in deep covered containers. Observed lettuce and burger grain mix made earlier today cooling in the top portion of a flip top cooler. CDI- product in walk in cooler was placed into shallow pans; flip top items were transferred to reach in cooler and ice was added to lettuce to cool it faster.
#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 no thin probe thermometer on site. Verification required.
#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 spice/herb/seasoning shaker bottles near cold prep. line not labeled.
#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 several ice cream scoops stored in containers of standing water.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no QUAT testing kit on site to measure sanitizer concentrations. Verification required.
Feb 4, 2019 A 96 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
observed food residue build-up on can opener and potato slicer.
CDI by wash, rinse, and sanitize.
Gave PIC copy of TPHC form.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed multiple TCS food items on line open top prep cooler > 45F. See temp chart.
CDI- All TCS food items kept in line prep cooler will be controlled under TPHC procedure and discarded within 6 hours after cooling to 41F.
Gave PIC copy of TPHC form. All TCS food observed today > 45F will be discarded within 6 hours (< 70F).
#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 ambient cooling of lettuce in containers with tight fitting lids.
CDI - lids removed.
#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.
observed bag of floor stored on the floor.
observed food stored on the floor in walk-in cooler.
CDI- food stored at least 6 inches above floor.
#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 single service items stored on the floor.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.110 Storage Refuse, Recyclables and Returnables - C
observed trash on the ground around dumpster.
May 24, 2018 A 97 · 4 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 uncovered employee beverages in kitchen.
CDI by discard by PIC.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
observed food debris build-up on slicer.
CDI by send to wash.
#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 potato, cheese, and mushroom wraps stored in front counter warmer < 135F.
CDI by reheat to 165F.
PIC adjusted temperature control dial of warmer that was set too low.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
observed wet tight stacked pans on the drying rack.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “WRAPWAY/CAFE 49 ICE CREAM” or State ID 2060019153). Inspection type (routine vs. follow-up) is not published in the county's data.