Premises Information


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Name

RED LOBSTER RESTAURANT

Address

9415 PINEVILLE-MATTHEWS RD

City/State/ZIP

PINEVILLE

28134

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/10/2026

Final Score @ Grade

93.50

General Comments

EHS noted that cold holding has come fully under control as a risk factor onsite, but the establishment remains out of compliance for cleanliness to sight and touch of food contact surfaces, as well as pattern of residue inside the chemical dish machine. EHS will return for an onsite verification within 10 days and determine the need for resumption of a Risk Control Plan. PIC is advised to have the chemical dish machine pressure sensor repaired at earliest opportunity. Lastly, EHS noted the establishment received Taylor Farms pre-washed, shredded ice berg lettuce and mixed lettuce with cabbage. EHS checked the onsite batches and determined they are not involved in the recall, and supplied from California, not New Mexico. PIC states they are diligently washing all produce before used, including pre-washed, shredded lettuce. PIC advised to monitor their supplier and abide by FDA recall guidelines, and continue complaint methods of produce washing. PIC encouraged to reach out with questions or support needs.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	3	Food-contact surfaces: cleaned & sanitized	No	Yes	Yes	REPEAT. TEN DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous nesting plastic tubs stored on clean rack with sticker residue, and dishes stored as clean near chemical dish machine with bits of food and encrusted grease present. EHS will make onsite visit to verify corrections within 10 days. See general comment. (-3) 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food splatter inside cook line microwave. Increase cleaning frequency.
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed melted butter containers on warmer table across from cook line in hot holding for one hour between 110F-120F. CDI- Butter reheated above 165F and returned to area labeled for TPHC. Butter should be added to TPHC procedure list. (-0)
35	0	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 tilapia thawing at 3 comp sink at 80F. EHS advised PIC that thawing should be done in WIC during summer months when ground water will not remain below 70F, as required for thawing in water by the 2017 NC Food Code. CDI- Thawing at sink stopped, fish returned to WIC for rapid cooling. (-0)
43	0.50	In-use utensils: properly stored	Yes	No	No	3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in soiled and cloudy water at make line. CDI- Emptied and refilled. (-0.5)
48	1	Warewashing facilities: installed, maintained & used; test strips	No	Yes	No	REPEAT. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed white residue inside high temp dish machine, which PIC states it is cleaned weekly. EHS advised it should be cleaned daily, or as often as needed. (-1) 4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Observed pressure dial needle on high temp dish machine with no movement or registered change of pressure throughout entire wash/rinse cycle- 15psi read on dial throughout. Repair sensor and ensure dish machine is in good repair. EHS will make return visit within 10 days to reassess.
49	1	Non-food contact surfaces clean	No	Yes	No	REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and splatter inside unused two door RIC to side of fryer baskets. Increased cleaning frequency advised. (-1)
55	1	Physical facilities installed, maintained & clean	No	Yes	No	REPEAT. 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 many missing floor tiles near fryers. Bring into good repair at earliest opportunity. (-1) 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused RIC onsite without use for more than a year. Repair or remove unnecessary equipment from premises.