A95.5
JOHNSON & WALES STUDENT DINING FACILITY
725 W 4TH ST, Charlotte, NC 28202
Edu. Food Service · NC permit/State ID 2060060020
Latest gradeA (95.5)
Last inspectedAug 26, 2026
Inspections on record35
On record sinceMar 31, 2014
Score history
Mar 31, 2014Higher is betterAug 26, 2026
Inspections & violations
Aug 26, 2026 A 95.5 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer at 0ppm. CDI- Remade to proper concentration. Pts not escalated based on improvement.
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
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce, fries, pepperoni pizza and veg pizza holding below 135f at pizza station. CDI- Items replenished and new items placed on TPHC.
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 −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) Observed lettuce dated 3/4/26. PIC found that system on one of their printing tablets had not been updated for this school year. CDI- PIC updated system. Lettuce discarded. All other dates observed were correct. Pts de-escalated based on severity.
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 .
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwashed apples on display without wash label or being washed and wrapped. CDI- Apples were pulled from line.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the pizza station prep top unit heavily scored. Resurface or replace.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 floors in need of cleaning, under and around equipment.
Feb 10, 2026 A 94 · 8 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 3 trays of raw shrimp stored above steam buns and cooked chicken in blast chiller. CDI- Shrimp placed on the bottom. Keep raw meats, seafood and poultry below ready to eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down and cleaned.
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 .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 marinara, buffalo chicken, pepperoni, chicken, salami in prep top (pizza station) prep top (to go station) and walk in cooler without dates. Observed salami dated 1/21 and turkey dated 2/2. CDI- Meats discarded. Dates place on items without dates. Items are held for 3-4 days.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures for self serve items at waffle station. CDI- TPHC procedures fill out on site. CDI- No pt escalation based on improvement.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 3 containers of sanitizer on the lines at 0ppm. CDI- Sanitizer changed and tested at proper concentration.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in clean dish storage area.
#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 handle of hot box at pizza station in need of cleaning. Observed hot boxes throughout in need of cleaning.
#55 · Physical facilities installed, maintained & 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 low grout where steamer boxed area.
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 floors under and around equipment in need of cleaning.
Sep 23, 2025 A 93 · 8 violations
Inspector comments: NOTE: EHS came onsite for inspections at facility. Manager notified EHS that the campus wellness center called a few hours ago about 3 sick students that had eaten at the dining hall. The students were all experiencing symptoms of nausea and vomiting. Manager does not know their food history. He asked if the health department should have been notified. Manager stated that the wellness center stated that they do not have to call the health department because the symptoms were mild. EHS informed manager to call in the incident regardless of whether or not the symptoms are mild. Information given to the manager and wellness center to call EHS or main office.
EHS completed inspection at dining hall focusing on risk factors. EHS found several risk factors out of compliance during visit. EHS found issues with cold holding, hot holding, cooling, time as a public health control, and cleaning/ sanitizing food contact surfaces. Although no issues were found with glove changes/ hand washing, large amounts of ice were found in the handwashing sinks. EHS did not find instances of cross contamination from raw meats during the inspection. No storage order issues found. Employee health was reviewed at the facility. Facility has employee health policies in place for all working employees. No employees have been sick recently with any food borne illness related symptoms. Food employees have only been calling out for cold/ flu symptoms. One employees vomited at the front of the house, however, they do not work with anything in the kitchen or with stations. Chemicals were kept separately from food products. Blast chiller was holding out of temperature for over an hour. Blast chiller must be fixed prior to use. EHS will make a return visit.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large amount of ice dumped into 2 handwashing sinks. CDI- Cleared.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food debris. CDI- Taken and cleaned
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
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 lettuce and tomato cooling at a rate of 0. Blast chiller holding at 67F. Blast chiller did not go down in temp after 1 hour. Lettuce was pulled and used. Tomatoes placed in the walk in cooler and cooled. VERIFICATION REQUIRED WITHIN 3 DAYS
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 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and sweet potatoes holding above 41F in to go area and pizza area. CDI- Items reheated to 190F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, sour cream and cheese at grill area holding above 41F. Observed beef at pizza station holding above 41F. Observed salami, chicken, hummus, tomatoes holding above 41F in deli cold well. CDI- All items discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC for pizzas and salsa held on TPHC. CDI- EHS left copy for facility.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 items held on time. CDI- Items pulled and no longer in use for TPHC.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed home rice cooker. Rice cooker was not holding temp. Get commercial rice cooker.
#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 cold drawers at pizza in need of cleaning. Observed floors at pizza station in need of cleaning.
Apr 16, 2025 A 95 · 10 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef opened in the freezer stored above rolls in the walk in freezer. CDI- Beef removed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE spinach and juice stored below unwashed fruits. CDI- Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener in need of cleaning. CDI- Taken to be cleaned.
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
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 bins of pasta and chick peas cooling at a rate of 0. CDI- items removed and cooled. Items were in cooler for approximately an hour without a temp change. CDI- Pasta began to cool at sufficient rate. Some parts were 41F. Chick peas cooled to 39F.
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
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions holding at 103F at pizza station. The container of onions was not on the hot plate properly (Half of it was hanging). CDI- Discarded. O
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 is not been labeled, or if the label is incorrect. -P Observed broccoli without correct 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 .
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 red sauces without a date in the tall reach in cooler and walk in cooler. CDI- Dated
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of pasta, chick peas, potatoes cooling in a blast chiller. Blast chiller was cooling at 50F. Observed beef soup cooling in large container covered. CDI- All items removed from blast chiller and placed int he walk in cooler. Soup placed in shallow pan.
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 .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed alfredo sauce packets thawing on rack. CDI- Moved to be processed
#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 bins of flour, salt, pancake powder without labels. Observed oil bottle without label. Keep items labeled.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bowls of unwrapped, unwashed fruit without label to wash. CDI- Labeled.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored/ stained cutting boards.
4-501.11 Maintain equipment in good repair. Observed heavily dented strainers and broken spatulas
Jan 23, 2025 A 96 · 7 violations
#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 burgers and chicken without a date. CDI- Items dated.
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 chicken, tomatoes and burgers dated 1/22-2/1. CDI- Labels changed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items stored in hot box. CDI- Hot box added to procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 rice containers, soup and trays of salmon on TPHC. CDI- Time stamps made for items.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in sani bucket holding below 272ppm. CDI- Sanitizer re-made to proper concentration
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bowls wet stacked in the clean dish storage area. CDI- Bowls separated.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gaskets torn in hot boxes. Get fixed.
#49 · Non-food contact surfaces clean −0.5
Corrected during inspection
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 containers housing utensils in need of cleaning. CDI- Containers taken back to be washed. Observed tall reach in at sandwich station and cold drawers under grill at grill station in need of cleaning.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor of walk in freezer in need of cleaning.
Oct 31, 2024 A 95 · 6 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed multiple TCS items holding below 135F at front action stations and in need of reheat before lunch service. CDI items reheated. Suggest using TPHC on front action station for 2 hour lunch service.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS items at deli and cooked foods action station above temperature. CDI items moved to freezer and blast chiller for a quick chill. Suggest facility use TPHC for front line during service. Repeat.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 oat milk, soy milk, almond milk, milk, and ranch dressing not dated on front service area. CDI dates added. Observed chicken tenders, grilled chicken, pasta, cooked veggies, burgers, and other items in mobile orders reach in not dated. PIC stated all wrappers that were taken off had dates and they are discarded. Suggest labeling pans or just pulling back the wrapping to maintain dates on products. CDI dates added.
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 .
#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 Alfredo sauce that was cooling in walk in unit with while covered and stacked on top of each other and pork sausage patties cooling while tightly wrapped. CDI Alfredo uncovered and placed in blast chiller and sausage patties placed on flat pan in walk in. Temperatures dropped quickly.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed unwashed apples did not have a sign that denoted apples need to be wash prior to eating. CDI board holding apples covered sign on countertop and pushed back to notify consumers that washing is needed.
#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 interior of reach in unit drawers on line, reach in drawer by mobile orders area and microwave in need of cleaning. Repeat.
Apr 30, 2024 A 95.5 · 5 violations
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of banana pudding on can rack. CDI: Can removed.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt and cut melon held above 41F in self serve cold well. CDI: Product was rapidly cooled in freezer to 41F before being placed back on the line. EHS recommends TPHC for these products as they are in the same type of unit as the cream cheese and butter that do not hold temp. REPEAT VIOLATION All units functioning properly, but this is an open top type of unit. Facility takes temperatures regularly of all units and has increased monitoring frequency. Future cold holding violations will result in full point deduction.
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 .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed unsalted butter and cream cheese held on TPHC from breakfast still out past the marked discard time of 9:30am. CDI: Product voluntarily discarded. REPEAT VIOLATION
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed shelving inside of walk in coolers worn in some areas and chipping. Observed interior of walk in cooler door where finish is wearing off. Observed blast chiller not cooling properly. Air temperature of unit was at 44F when on chill and 38F when on freezing mode. Have unit repaired or replaced. REPEAT VIOLATION Some improvement from previous inspections.
#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 microwave in salad area with food debris. Observed shelving in produce walk in where cheese is stored with build up.
Nov 15, 2023 A 94 · 7 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over ready to eat items in walk in cooler. CDI: Items relocated. REPEAT VIOLATION Points not escalated due to only one pan of raw product over ready to eat items today.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink at 0ppm during warewashing. CDI: Sanitizer was drained and refilled at proper concentration.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee dip utensils in sanitizer for a few seconds, then dip them in water for a few seconds and then move them for air drying. CDI: Utensils were properly washed, rinsed, and sanitized. PIC stated he will be doing training with employee to ensure proper warewashing.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli in hotbox below 135F. CDI: Broccoli was rapidly reheated to 200F. All other hot holding throughout facility was in 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 .
#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 items in salad station above 41F. CDI: Items were rapidly chilled in the blast chiller. Observed yogurt above 41F at breakfast station. Observed yogurt from breakfast in reach in cooler above 41F. CDI: Yogurt was rapidly chilled in blast chiller.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed tomato mix from grit toppings and cream cheese from bagel station not discarded after being held on TPHC. CDI: Items voluntarily discarded.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed toppings for soups with lids that are not self closing. CDI: Items relocated to an area where they are monitored by staff.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed shelving where clean pans are stored for cooking is beginning to chip and some areas have rust. Observed gasket on hotbox damaged in small area near handle. Observed shelving in walk in cooler 2 where cheese is with rust. REPEAT VIOLATION Previous violations corrected.
Sep 14, 2023 A 96 · 9 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw proteins stored over ready to eat items in walk in cooler. CDI: Items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written for cream cheese held on TPHC. CDI: Time written.
#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 sanitizer bottle labeled as quat sanitizer when it was sink and surface sanitizer. CDI: Bottle labeled.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed peas thawing in standing water. CDI: Water was turned on.
#37 · Food properly labeled: original container
Corrected during inspection
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed individually wrapped breads near waffle station with no labeling.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed individually wrapped breads near waffle station with no allergen labeling. CDI: Allergen labels provided during inspection.
#42 · Washing fruits & vegetables −0.5
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed apples wrapped with stickers on. CDI: Apples removed from service.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed shelving where clean dishes are stored for action stations is beginning to chip and some areas have rust. Observed rice bin lid is cracked and taped. Observed split gasket on salad station single door reach in cooler.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed plants and plant material in dumpster enclosure. Have plants removed to prevent pest harborage.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust build up on AC vents.
Mar 14, 2023 A 97.5 · 3 violations
#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
Marinara recorded below 135F, CDI- Reheated.
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 .
#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
Individual pre packaged meals not dated. CDI- Dated.
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Cole slaw prepped cooling in silan wrap and in reach in cooler. CDI- Brought to blast chiller. REPEAT
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 .
Nov 15, 2022 A 97 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 .
One knife soiled with debris, CDI- Taken to dish machine.
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
Sanitizer bottle stored at back shelf recorded at 0ppm. CDI- Discarded.
#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 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 .
Oatmeal cooling with silan wrap on in WIC. CDI- Discarded. REPEAT
#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 serving food without a hair restraint.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of metal containers observed.
Sep 20, 2022 A 98 · 2 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 .
Milk, ham, and meatballs did not have a recorded date on product. CDI- Dated.
#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 .
Tomatoes and lettuce cooling in reach in cooler. CDI - Discarded.
Feb 10, 2022 A 98 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Ranch recorded above 41F, CDI - Cooled down
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
One sanitizer bucket stored on floor.
Nov 17, 2021 A 97 · 6 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
No written procedures on site. CDI- Provided.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Open cup of soda stored on top of paper towel dispenser at handsink. CDI- Discarded.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Mashed potatoes in WIC recorded at 51F. Suspected failure of cooling because there was lots of potatoes in a small pan. CDI- Discarded.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety
Ham dated for 11-10. Exceeded 7 day windows, CDI- Discarded
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Cole slaw and lettuce cooling while tightly wrapped in reach in cooler. CDI- Unwrapped and brought to blast chiller for cooling. Discussed ambient cooling with PIC. REPEAT.
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
ROP tuna was not sliced open during thawing. Facility will thaw properly moving forward.
Sep 9, 2021 A 98 · 4 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Collard greens, cheese, chickpeas, cheese, lettuce recorded above 41F (see chart). CDI- All 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
Cooling ground beef in tightly wrapped silan wrap. CDI- Unwrapped brought to blast chiller.
#37 · Contamination prevented during food preparation, storage and display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Boxes stored on floor in freezer.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Single service cutting boards scarred and in need of repair.
Jan 27, 2021 A 99 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed some soda nozzles soiled with minor debris. CDI- Taken off to be cleaned, scrubbed and sanitzied.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
One damaged can stored alongside sound cans; not segregated.
CDI- Moved to dented cans area
Sep 25, 2020 A 99 · 4 violations
#21 · Proper date marking and disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed bag of feta from 9/16. CDI: Product voluntarily discarded. All other items in facility were properly date marked.
#39 · Wiping cloths: properly used and stored −0.5
Corrected during inspection
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor at fish station. CDI: Bucket taken off of floor.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler torn. REPEAT VIOLATION Previous violation corrected.
#53 · Physical facilities installed, maintained and clean −0.5
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 some areas of door thresholds and walls in need of touch up paint.
Oct 8, 2019 A 97.5 · 4 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods (potato salad, chicken wings, etc.) cold holding above 41F (see temp chart) in the tall reach in unit at salad station. Ambient temperature of the unit was 50F. CDI voluntarily discarded TCS foods above 41F and placed a work order for repair.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no completed TPHC forms for items held on TPHC for breakfast bar. Ensure to have start and end times for items placed on TPHC. Repeat violation. Improvement seen in following and maintaining TPHC procedures.
#40 · Washing fruits and vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed washed apples not wrapped for grab-n-go. Ensure to wrap apples after washing to prevent contamination or provide a sign stating to wash apples before consumption.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed tall reach in unit at salad station not maintaining proper cold holding temperatures for TCS foods. Ambient temperature of the unit was 50F. PIC noticed a gap in the gasket not allowing unit door to properly close/seal. Ensure to repair.
May 2, 2019 A 98 · 5 violations
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no fully written procedure for items held on TPHC during service times. Observed spreads station with start and end time that exceeds maximum time limit. CDI: Spreads voluntarily discarded. TPHC procedure filled out along with PIC during inspection and more complete procedure established.
#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 cut melons cooling in walk in cooler while tightly covered. CDI: Product moved to blast chiller. REPEAT VIOLATION Significant improvement from previous inspection.
#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 bottles of oils unlabeled throughout kitchen. EHS and PIC discussed several potential remedies for the situation.
#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 handles of tongs for self-service stored in the food. CDI: Handles removed from food products. EHS recommends placing plates/dishes in front of containers for patrons to place tongs on to reduce the need for constant monitoring by staff of tong placement.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed shelving in pan storage area worn and chipping. Observed board mate mats in disrepair. REPEAT VIOLATION Improvement from previous inspection
Mar 6, 2019 A 93.5 · 10 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspection
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, employees are unable to name more than one or two food borne illnesses or symptoms. Facility has an employee health policy in place. EHS recommends training more frequently on employee health policy. Employee health poster provided during inspection today.
#13 · Food separated and protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce in
walk in cooler. CDI: Items rearranged. REPEAT VIOLATION Some improvement from previous inspection.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspectionRepeat violation
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with some food debris. CDI: Slicer cleaned during inspection. Observed covers for salad bar placed directly on top of food items. Covers are not easily cleanable due to size and are textured. CDI: Covers removed and food covered with plastic wrap. Ensure food is covered with plastic wrap or washable covers before placing large covers on top of coolers. REPEAT VIOLATION Improvement from previous inspectoin.
#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 pan of cheese steak in walk in cooler at 47F from yesterday evening. CDI: Product voluntarily discarded.
#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 butter and cream cheese holding above 45F in self serve area. Observed dressings holdgin above 45F at salad bar. CDI: Items rapidly cooled. EHS recommends holding these items on TPHC or finding another method/area to keep items cold. REPEAT VIOLATION
#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 no date mark on lettuce or ricotta in walk in cooler. CDI: Product properly dated.
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 feta date marked 2/21. PIC stated it was opened on monday. CDI: Product properly dated.
Overall date marking system is very good throughout facility.
#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 sliced tomatoes cooling in prep top cooler. Tomatoes were moved to blast chiller but were in a deep pan and covered. CDI: Tomatoes moved to shallow pan and then they began cooling. Observed cheesesteak packed tightly and wrapped in walk in cooler from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls stored as clean. Observed wet stacked cups stored as clean in self serve area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed racks in walk in cooler peeling and rusting. Observed shelving in salad bar reach in cooler peeling and rusting. REPEAT VIOLATION Improvement from previous inspection.
#53 · Physical facilities installed, maintained and clean
Repeat violation
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed counter at the pizza station not smoothe and easily cleanable. REPEAT VIOLATION Improvement from previous inspection.
Dec 19, 2018 A 93.5 · 11 violations
#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 employee use handsink to fill up bowl at breakfast station. CDI: Employee educated on use of handsinks.
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce in walk in cooler. CDI: Items rearranged.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed metal bowls stored as clean with grease build up. CDI: Bowls moved to 3-comp area and rewashed, rinsed, and sanitized.
#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 tomatoes cooling at a rate of .006F/min in reach in. Observed tomatoes cooling in walk in at rate of .016F/min in walk in. CDI: Methods changed and cooling rates met.
#19 · Proper hot holding temperatures
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled veggies and cream of wheat holding below 135F. CDI: Items rapidly reheated. REPEAT VIOLATION Significant improvement from previous inspection.
#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 cut melons at breakfast station above 45F. Observed butter and cream cheese at waffle station above 45F. CDI: Melons rapidly cooled. Butter and cream cheese voluntarily discarded. Observed half and half labeled "keep refrigerated" on box in dry storage, under no temperature control. CDI: Product voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection. Blank TPHC form provided via email along with inspection.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced tomatoes cooling in reach in pizza cooler while covered. CDI: Tomatoes moved to walk in freezer for rapid cooling. Observed cut tomatoes cooling in walk in while covered. CDI: Tomatoes uncovered. REPEAT VIOLATION
#35 · Food properly labeled: original container −1
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed bulk food packaged for self service (cereals in dispensers) that do not have the required labels. Only the common name of the food is present on the label. Provide either the manufacturer's/processor's label or using a card/sign/binder etc, provide the common name of the food, a list of ingredients in descending order of predominance by weight, and the of the food source for each major food allergen. Environmental Health Specialist (EHS) recommends including the name and place of manufacturer if consumer has questions, although not required. CDI: Proper information provided during inspection.
#37 · Contamination prevented during food preparation, storage and display
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed brown sugar not adequately protected by sneeze shield at pizza station. CDI: Brown sugar pushed back further under sneeze shield.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed blast chiller not functioning properly (slow to cool, air temp stuck at 43F). Observed split gaskets on hot box in comfort station, and reach in coolers at pizza station. REPEAT VIOLATION Previous issue corrected.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with black staining in slices on board, and some areas that were rough and no longer cleanable. CDI: Cutting boards voluntarily discarded. REPEAT VIOLATION
4-101.19 Nonfood-Contact Surfaces - C Observed raw wood shelving being used to store clean plates, bowls, and cast iron cooking utensils. Equiment must be non-absorbent as it is in "splash zones" and holds food contact surfaces.
#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 laminate on counter at pizza station peeling.
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 food accumulation under pantry station.
Sep 25, 2018 A 96 · 9 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 lunch box being stored on top shelf of walk-in #2 labeled "Miscellaneous" above restaurant food. EHS advised PIC to designate bottom shelf for employee food.
#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 multiple items holding below 135F including fried chicken, baked chicken, garlic butter, fried chicken on grill station, cauliflower, and tater tots. Fried chicken and baked chicken were in hot box where other items were holding at the right temperatures. Temperatures may have dropped during cutting. CDI: items to be reheated. Garlic butter was sitting by pizza oven, this is not a hot holding area. EHS advised PIC to find another area for garlic butter to hold above 135F. CDI: garlic butter to be voluntarily discarded. Observed all items on grill station below 135F. Water for steam table was low. EHS advised PIC to add water high enough to come in contact with pans. Fried chicken dropped from 177F to 98F within hour on this station. CDI: Items to be reheated to 165F. PIC stated they are no longer using TPHC.
#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 noodles on pasta station being stored on steam table with the intention of being held cold on ice. Ice had completely melted. EHS advised PIC to replenish ice as often as necessary to prevent temperatures rising above 45F. CDI: Noodles to be voluntarily discarded at the end of lunch service. Observed raw pizzas with pizza sauce and mozzarella cheese that had been made thirty minutes prior sitting on pizza rack at 76F. Employee stated pizzas were going to be cooled. CDI: pizza relocated to walk-in cooler where they cooled at the proper -rate. Observed parmesan cheese above 45F in pizza prep cooler #1. CDI: parmesan relocated to walk-in cooler. Observed pizza sauce at 52F in front of prep top cooler. Sauce was below 45F in other areas. EHS suggested stirring sauce frequently and keeping lid closed. EHS reminded PIC of cold holding temperature requirement changing to 41F or below effective January 1, 2018.
#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 shredded lettuce opened yesterday without date label. CDI: lettuce voluntarily discarded. Observed opened container of milk without date label. PIC stated milk was either opened today or yesterday. CDI: milk date labeled with yesterdays date. All other items throughout were properly date 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 items attempting to cool in blast chiller when blast chiller was set on cold hold. EHS advised PIC to ensure all employees know to set chiller on "chilling." Observed noodles in blast chiller that were cooling in deeper containers. PIC directed employee to separate noodles out into shallower containers. About 40 minutes later, EHS saw that separated noodles were sitting on counter with plastic wrap where they had raised in temperature. EHS advised PIC to emphasize the need to quickly move product into refrigeration for cooling when not in use so that food does not linger in food temperature danger zone. CDI: noodles relocated to walk-in freezer to quickly cool.
#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 squeeze bottles throughout with labeling.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed metal pans being stacked while wet by three compartment sink.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bowls out for grab-and-go to be in bins, face up. EHS advised PIC to store bowls inverted to prevent contamination.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Follow-up verification required
4-501.11 Maintain equipment in good repair. Observed pizza prep cooler holding cheese above 45F. VERIFICATION REQUIRED to ensure pizza prep cooler has been fixed and is capable of holding foods at 45F or below. Observed metal rack shelving with rust in several areas. Resurface or replace.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observe cutting boards being stored as clean with discoloration. Resurface 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 cleaning needed on pizza cooler gaskets and on walk-in cooler fan covers.
Dec 21, 2017 A 97.5 · 6 violations
#11 · Food in good condition, safe and unadulterated
Corrected during inspection
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Box of limes in walk in cooler with visible spoilage. CDI- PIC Patrick Hadden advised he will have them discarded. (0pts)
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health P). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Foods placed at all service line stations to be held on time. PIC provided documents for use of time and advised all should be monitored with time instead of temperature. Food were checked for temperature and time implemented. Pre-printed labels of time and temperature reminders at each station. CDI- PIC had stations labeled.
#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. Cheese sandwiches in walk in cooler not cooling per rate. Sandwiches observed to be stacked and tightly covered. All other items cooling at approved rate. (0pts)
#33 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 Use approved thawing methods. Two instances of thawing in which water was not moving freely and draining. CDI- thawing was corrected, water allowed to drain.
#36 · Insects and rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed at the beverage station. Increased pest management needed to resolve issue.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal bowls wet nested during drying. Bowls separated. (0pts)
Sep 29, 2017 A 98 · 5 violations
#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. Two large containers of watermelon tightly covered in the reach in cooler during the cooling process at the grill station. Both containers vented and re-checked for cooling rate. Both maintained at 50F. See chart for times. CDI- Watermelon was removed from cooler to placed in chiller for rapid cooling.
#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. One person on the front service area wearing a watch while cooking/ preparing foods. Remove watch. (0pts)
#39 · Wiping cloths: properly used and stored −0.5
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. In use containers of sanitizer in the back prep area and at on station at the front service with residue/ dried debris in it. Empty and maintain clean.
#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. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Some bowls at back warewashing area wet nested. CDI- Containers were separated. Clean utensils and containers stored on the floor and steps of the storage area at the side storage area. Correct storage.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue on wooden shelving at pizza station, in drawers, gaskets, and bottoms of cooling units. Cleaning is needed. REPEAT
May 18, 2017 A 96.5 · 4 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Employee's observed returning from back area and restrooms. Employee restrooms checked directly. No papertowels observed in men's restroom. Employee had opened papertowel dispenser, but did not return to replace papertowels. CDI- Chef Patch Hadden replaced papertowels immediately. Ensure that papertowels are replaced timely after the dispenser is empty. (0pts)
#19 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cooked chicken and onions on line and warmer not under temperature control. CDI- Chef Patch had all reheated immediately. REPEAT.
Comment: PIC provided mussel tags that were cooked and served as a special menu item approximately 3 months ago. PIC advised that they only get raw shell stock 1x per year, if that. Three service stations closed today due to school closing as of tomorrow.
#33 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 Use approved thawing methods. More than three bags of chicken thawing in standing water at prep sink. CDI- PIC corrected; water turned on and allowed to drain from sink.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris and liquid debris in under counter blast chiller and prep cooler gaskets. Dried debris on upper ledge/ non ice contact portion at large ice machine in the back kitchen area. (0pts) Food cart that is stationed across campus is no longer in use for the school year
Mar 20, 2017 A 97 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some dried debris on a total of six bowls at front service area. All other multi-use utensils and plates stored clean. CDI- All bowls removed for cleaning. (0pts)
#19 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Corn on the cob and cooked chicken bites not under temperature control. See chart for locations and temperatures. CDI- Chef had all removed and reheated. REPEAT
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Cold foods at gluten free cold hold and hot foods at pizza area not marked with time at initial walk through as required. All other stations holding for time marked correctly. CDI- Times for stations had been added prior to being able to show Chef. REPEAT.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Corrected during inspection
4-501.11 Maintain equipment in good repair. Torn gaskets at two reach in and one prep cooler units. Replace all (0pts)
#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. Dried debris on upper exterior ledges of ice bin, gaskets and lower shelving of side storage. Cleaning is needed.
#52 · Garbage and refuse properly disposed; facilities maintained
Corrected during inspection
5-501.16 Provide waste bins in required areas including at handwash sinks. No trash bins provided at or near handwashing sinks at start of inspection. Trash bins were replaced. (0pts)
Dec 22, 2016 A 97 · 4 violations
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cooked sausage and hash browns in warmer cabinet not under temperature control. CDI- PIC Chef Adam Cochran had both reheated. (0pts)
#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. Food items in walk in cooler 1 and cold foods on line not under temperature control. See chart for items and temperatures. CDI- PIC adjusted cooler dial as it had been moved during cleaning, and food items checked in approximately and hour and found to be cooling/ under temperature control. PIC had shredded cheese placed in blast chiller for rapid cooling, and voluntarily discarded the yogurt and cream cheese.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. No times observed on food items at service lines/ bar for those items being held using time as a method of control. All items not marked with required times, checked for temperature control. PIC also had times added.
#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. Shredded cheese and pasta in blast chiller tightly covered, feta cheese tightly covered in reach in cooler at salad bar station. CDI- all vented to further cool foods.
Sep 26, 2016 A 97.5 · 5 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. Some mold like build up near ice chutes in both large ice machines. PIC Chef Adam Cochran advised that both were cleaned about three weeks prior. Cleaning is needed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. More than ten plates/ bowls on food service line with dried residue in them. CDI- all removed and placed at warewashing to be cleaned.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Cooked foods placed on prepared pizzas and held for less than one hour per PIC's advisement, which is not in written procedures for pizza preparation. Also time at pizza station was not updated after they had been changed out a couple times. CDI- Verbal correction to PIC to provide written procedures for holding of uncooked pizza, and to include the time that pizza's are on stands as they contain cooked toppings. (0pts)
#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 . Two containers cut lettuce and spinach cooling in reach in cooler tightly covered. See chart for temperatures. CDI- both containers vented. (0.5pts) REPEAT
#38 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee observed wearing a bracelet while washing utensils. CDI- PIC advised employee to remove (0pts)
#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. More than two stacks of metal pans and containers stacked together tightly while wet. Allow items to air dry completely prior to stacking them together.
Apr 7, 2016 A 97 · 5 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Large pans stacked on handwashing sink at warewashing area. CDI- PIC Paul Reinfeld had all removed immediately and advised staff of requirement to keep handwashing sinks accessible.
#17 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Employee placed two pans of pork that was just sliced on hot hold line for reheating. CDI- Sliced pork was removed and reheated to 165F and then placed on line for service.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
x3-501.15 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. Containers of spinach leaves in reach in cooler tightly covered and stacked one on the other during cooling process. See chart for temperature. CDI- containers separated and uncovered for rapid cooling.
#39 · Wiping cloths: properly used and stored
Corrected during inspection
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One container of sanitizer with cloth stored in it, stored on the floor. CDI- storage corrected.
#46 · Warewashing facilities: installed, maintained and used; test strips
Corrected during inspection
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Quat test strips at the multi- compartment sink not activating accurately when used to test sanitizer at sink. CDI- PIC changed strips out immediately. Facility is currently using sanitizing cloth that provides visual indicator as to ppm concentration of Quat in containers.
Feb 4, 2016 A 97 · 4 violations
#18 · Proper cooling time and temperatures −3
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 45F. -P Observed Sante fe Soup cooling in a blast chiller at 100F. Per PIC soup was placed in the cooler at 10:00 a.m. at 197F. A 3 hour window time frame for cooling was determined. PIC advised to maintain time/temp logs to comply with cooling parameters. CDI-Soup was placed in an ice bath and was cooled down from 100F-46F within 30 minutes,
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
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. -P Observed condiments and toppings (butterfinger, honey, lemon juice) not labeled as required. CDI-PIC labeled.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups, utensils and cookware wet stacked. CDI- items sent to dish machine area for proper handling.
#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 dusty build-up on fan grates in walk-in coolers.
Oct 13, 2015 A 96 · 5 violations
#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 45F. -P . Observed pasta salad made yesterday measured 46.5F. Pasta salad was in deep container and measured cooler at edges. CDI - item voluntarily discarded by PIC. He plans to re-educate staff on proper cooling methods.
#19 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
• 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken and turnips in hot holding at less than 135F - see chart. CDI - both reheated to above 165F - see chart.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed TPHC forms filled out for items being held after hot holding. Forms for items being held after cold holding at or below 45F were missing. CDI - PIC filled out forms for these items. Observed time marking for lunch items being put into place before breakfast items were removed. CDI - corrected by instruction.
#36 · Insects and rodents not present; no unauthorized animals
.6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout kitchen, especially in dish room and dish washing room. PIC states that drink syrup boxes were removed earlier this week and replaced, all lined then being sealed. Pest control product still in use. PIC expects sealing and syrup replacement will allow pest control to finally eliminate pests.
#53 · Physical facilities installed, maintained and clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one hood light out.
Apr 20, 2015 A 96.5 · 5 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found mashed potatoes on serving line and in holding units less than 135 F. Found fish on in holding unit less than 135 F. CDI- items pulled and reheated to 175 F.
#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: Found lettuce, butter, cut melons, all above 45 F on the serving lines. CDI- items pulled and sent to blast chiller.
#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 1000 Island dressing dated 4/7. CDI- discarded. Observed bleu cheese dressing dated 4/12. Allowed to date as PIC stated dressing made two days previous.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed turkey salad, risotto, in cooling stage tightly wrapped and covered with lids. CDI- moved to blast chiller. Found pasta cooling in walk-in cooler 50 F tightly covered. CDI- vented.
#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: Bulk cereal dispensers unlabeled. Place ingredients and allergen labels for each cereal on dispenser. CDI- labels available in facility to be applied.
Dec 18, 2014 A 97 · 2 violations
#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. 4-501.114 Maintain sanitizer at correct concentrations. -P. Plates, bowls, and cups at lines, and on cart at clean side of dish machine with some dried debris in them. Mold in one tea urn nozzle. CDI- all cleaned. Sanitizer at salad bar area below 200ppm for Quat and cloudy. CDI- corrected.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Two pans stacked tightly while wet. CDI- verbal correction.
Sep 12, 2014 A 96.5 · details not yet loaded
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Mar 31, 2014 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “JOHNSON & WALES STUDENT DINING FACILITY” or State ID 2060060020). Inspection type (routine vs. follow-up) is not published in the county's data.