Premises Information


	Return to Inspections

Name

MSC INDUSTRIAL SUPPLY

Address

525 HARBOUR PLACE DR

City/State/ZIP

DAVIDSON

28036

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/16/2025

Final Score @ Grade

91.50

General Comments

During today’s inspection, EHS observed several violations of permit conditions: 1) Facility has been vacuum sealing (reduced oxygen packaging) several cooked items and storing them in the walk-in freezer without an approved HACCP plan or Variance. 2) Multi-use utensils may not be used or stored on the premises due to no dish machine. EHS observed plates and silverware in the kitchen and storage room. 3) Facility is approved to cook and cool 3 items. EHS observed 6+ items but has determined there is adequate space and equipment to continue cooking and cooling more than three. Facility will be moved to a Category 4 in July, 2026. The following are notes about the facilities processes. 1) Packaged Foods are prepared for a grab-n-go station. These items have labeling requirements including allergens. EHS will discuss this process with the new management company in January. 2) Live Oysters have been served before for special catering events within the building. The facility has 2 prep sinks. 3) TPHC - Currently, the Salad Bar is on 4-hour Time as a Public Health Control. 4) The sandwich cooler is required to be repaired or replaced. EHS will meet with Debbie Vacarro to review purchases this Friday. 5) Facility has not been approved to conduct any Specialized Processes. 6) No multi-use utensils can be used until a dish machine is installed. Mecklenburg county plan review specialists will need to be contacted to ensure there is an adequate hot water supply. Below are the current Permit Conditions listed for the facility. __________________________________ - The owner/operator shall notify the MCHD (Mecklenburg County Health Department) in writing if food will be transported or sold at any location outside of Mecklenburg County, North Carolina. -The owner/operator shall obtain prior written approval from MCHD before adding, removing, or exchanging equipment. All replacement equipment or equipment added to the facility shall be ANSI/NSF listed or equivalent and be used for its intended purpose. - Changes to the dimensions of food preparation areas, seating capacity or the addition of rooms to the existing facility are prohibited without review and approval of plans and specifications by MCHD. Construction or renovations shall not commence until plans have been approved. -The current menu or similar must be maintained unless first approved by the MCHD. Request for approval of changes shall be submitted in writing to MCHD. -This facility is restricted to the use of single-service eating and drinking utensils. Equipment for washing, rinsing, and sanitizing multi-use utensils shall not be installed without first obtaining written plan approval from the MCHD. -The preparation of foods that require a specialized food process such as sushi or ceviche, or use of processes such as sous vide or reduced oxygen packaging is prohibited without prior written approval of the MCHD or the North Carolina Department of Natural Resources.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	1.50	Food separated & protected	Yes	No	No	3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee touch her face and then move to handle food products without discarding gloves and washing hands. CDI - Employee was educated and they discarded gloves and washed hands.
23	3	Proper date marking & disposition	Yes	Yes	No	REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing or incorrect date marks for milk, open packages of bacon, deli turkey, chicken pasta, chicken soup, marinara and chicken salad. Observed deli ham from 12/8/25. CDI - Items were voluntarily discarded.
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed the sandwich prep cooler being used on 4-hour TPHC without a policy. Observed missing time stamps for 4-hour Salad Bar. CDI - Sandwich Cooler was added to the TPHC policy and Time stamps were added for the time they were prepared. Sandwich cooler will be used for separate items during Breakfast and Lunch. This will be a temporary process until the unit is repaired or replaced.
29	1	Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan	No	No	Yes	3-DAY VERIFICATION REQUIRED 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P 3-502.11 Obtain a variance for specialized processes.-Pf Observed vacuum sealed Chicken Soup, BBQ, Gravy, Butternut Squash, Marinara, Alfredo and Ham in the Walk-in freezer. Most of these items have been cooked and cooled. Vacuum Sealer and all items must be removed from the facility by Friday.
33	1	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	10-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the only sandwich prep cooler on the service line around 60 degrees. 4-hour TPHC will be used until the cooler is repaired or replaced.
35	0.50	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf Observed noodles thawing inside of a prep sink with no running water. CDI - Item was placed in the walk-in cooler.
40	0	Personal cleanliness	No	No	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a broken sandwich prep cooler. Observed a “household use only” vacuum sealer.
51	0	Plumbing installed; proper backflow devices	Yes	No	No	5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.