Even though Charlotte’s restaurant selection continues to grow, so does our population, and some restaurants are taking advantage of this growing customer base by letting their health standards slide.
Some of the most common reasons for low scores were food handlers not washing their hands properly, contaminated food containers, and improper food temperatures (many restaurants are starting to use infrared thermometers to avoid this). You can see exactly what the inspectors look for on this blank copy of an inspection report.
These are the top 10 worst currently standing inspection scores in Mecklenburg County (some restaurants scored lower in September but were reinspected with higher scores before October 3rd):
#10 Maggianos Little Italy
4400 Sharon Rd., Charlotte, NC
Scored 90 (A) on 9/11/2017
They had the following critical violations;
- Observed one chef touching aglio butter with bare hand.
- Observed several pans of food stored uncovered or left open.
- Observed soiled metal pan stored as clean.
- Observed several pans of TCS food overstacked resulting in foods at the top of the pan measuring above 45F.
- Observed many pans and trays of food with no date marking – diced tomatoes, cooked chicken, pasteurized eggs and whites, milk, half and half, pot roast, pasta, meat sauce, cut lettuce, sliced cheese, shrimp bruschetta, cooked sausage, etc.
- Observed several sanitizer buckets unlabeled – painted label had worn away.
#9 Hibachi Express Japanese Restaurant
7945 N. Tryon St., Charlotte, NC
Scored 87.5 (B) on 9/11/2017
They had the following critical violations;
- Observed utensils stored in handsink.
- Observed raw shell eggs stored on top of container of sauces in the front beverage cooler.
- Observed rice sitting out of temperature control on prep table.
- Observed several cockroaches inside inoperable walk-in cooler.
- Observed heavily rusted walk-in cooler racks.
#8 Golden Coral
7701 N. Tryon St., Charlotte, NC
Scored 87.5 (B) on 9/25/2017
They had the following critical violations;
- Observed ice in handsink at beverage station. obsevred employee place pan of food on handsink.
- Observed food debris on several food contact utensils on the drying rack.
- Observed fried chicken breast final cook temperature of 153F (required to be 165F).
- Observed taco meat (beef) on the buffet had been reheated to 115F (required to be 175F).
- Observed garlic butter stored in mini steamer < 135F. Steamer was unplugged.
- Observed crumbled sausage, peppers and onions (cooked) stored on buffet > 45F.
- Observed several TPHC food items on buffet not properly marked for time (diced ham, pico, fried chicken fried fish, sausage links, ham).
- No consumer advisory for raw or undercooked food posted at grill.
#7 Greystone Restaurant
3039 South Blvd., Charlotte, NC
Scored 86 (B) on 9/21/2017
They had the following critical violations;
- Observed operator handle raw beef with their bare hands then proceed to handle clean equipment without washing their hands.
- Observed operator touch walk in cooler with bare hands then handle raw beef without washing their hands in between.
- Observed employee handle soiled hot water faucet valve then handle clean equipment.
- Observed operator touch cut lettuce held in flip top prep unit with their bare hands.
- Observed hot water at 95 degrees F in women’s and women’s restroom (must be over 100F).
- Observed raw hamburger meat stored above cooked gyro meat in flip top prep refrigerator.
- Observed cut lettuce overstacked in prep unit over 45 degrees F, raw chicken at 52 degrees F, Gyro meat at 47 degrees F, hamburger meat at 52 degrees F on bottom of prep refrigerator. Operator stated foods were recently placed in unit and foods relocated to walk in unit. Ambient air temperature measured 50 degrees F as indicated by thermocouple.
- Observed container of garlic/oil with a preparation date of 9/3 under sticker that was relabeled.
- Observed 1 spray bottle of Windex stored with single-service towels near pass through window.
#6 Libretto’s Pizzeria Ballantyne
15205 John J. Delaney Dr., Charlotte, NC
Scored 85.5 (B) on 9/15/2017
They had the following critical violations;
- Observed several food employees being stored on food preparation counters at time of inspection.
- Observed food employee going from dirty to clean without washing hands.
- Observed food employee touching trash can and then proceed to continue with food preparation.
- Observed mushrooms (unwashed) being stored over pasta sauce.
- Observed food uncovered in reach in units with significant food debris on shelving.
- Observed both dish machine at bar and back not reading any sanitizer at time of inspection. Back dish machine was in progress.
- Observed significant debris in ice machine.
- Observed pasta sauce prepared yesterday that was still above 45 degrees.
- Observed potatoes dated for 9/10 reading 45 degrees.
- Observed employee medicine being stored above prep line.
#5 Monsoon Thai Cuisine
2801 South Blvd., Charlotte, NC
Scored 85 (B) on 9/19/2017
They had the following critical violations;
- Observed PIC did not have proper oversight of kitchen. No systems or controls were implemented.
- Observed employee drink cup and food on back prep table.
- Observed employee food stored inside 3-door cooler with restaurant food items.
- Observed several employees turning off faucet with bare hands after washing.
- Observed employee handling raw meat then wiping gloved hand off with wiping cloth.
- Observed another employee handling raw meat then rinsing gloved hand off at prewash sink at dish machine.
- Observed a packet of tofu stored inside back handsink.
- Observed several raw meats inside prep cooler reading above 45F (see temp chart for specific temps).
- Observed a bottle of fish sauce that stated on label ” Refrigerate After Opening” stored at room temperature on back prep table.
#4 Dilworth Neighborhood Grill
911 E. Morehead St., Charlotte, NC
Scored 85 (B) on 9/28/2017
They had the following critical violations;
- Observed an employee don gloves without washing hands. Also observed employees handle soiled equipment and then attempt to work with food after a glove change.
- Observed an employee handle raw chicken and then handle ready to eat chicken with the same gloved hand. Observed an employee cut a quesadilla with a knife that was used for opening a sealed raw tuna package. Through conversation an employee stated the knife is used for both activities frequently. EHS also observed packaged cheese stored on top of packaged raw fish.
- Observed the bottom of a soiled bowl stored on top of spring mix in a flip top unit.
- Observed an employee activity using sanitizer at 50 ppm QUAT.
- Observed black build up on the bar ice machine. Also observed tea spouts in need of cleaning do to a brown build up.
- Observed roast beef cooked and dated for 9/27 and still at 67F. Head chef stated the item had not been removed from the cooler since it was placed in the cooler. This item did not cool to 45F in six hours. Also observed mac n cheese cooling in the walk-in at 112F. After 120 minutes the mac n cheese was at 72-75F. At this rate the first parameter was missed.
- Observed chicken at 110F and pork at 112F.
- Observed noodles at 43F and dated for 9/23. At this temperature TCS foods may only be kept for 4 days. Observed corn dated for 9/19. Also observed several pans of chicken and pork with two different dates, improperly labeled.
#3 House of Leng
2701 W. Mallard Creek Church Rd., Charlotte, NC
Scored 84.5 (B) on 9/27/2017
They had the following critical violations;
- Observed an employee wash his hands in the prep sink.
- Observed an employee rinse hands for 5 seconds without soap and then turn off the faucet with bare hands.
- Observed 2 employees cutting green beans with bare hands.
- Observed an employee cutting ginger with gloves, then touch his cell phone for about 5 minutes, then continue cutting the ginger with the same gloves.
- Observed unwashed produce stored above washed and ready to eat produce.
- Observed a tub of rice at 53F in the walk in cooler.
- Observed chicken on the counter at 74F.
- Observed egg rolls stored under the steam table at 130F.
- Observed pork and egg rolls without dates.
#2 Sithara
9609 N. Tryon St. Suite 1, Charlotte, NC
Scored 84 (B) on 9/14/2017
They had the following critical violations;
- Observed employees washing hands without soap and turning off faucet handle with bare hands.
- Observed employee dry hands on soiled cloth after incorrectly washing hands.
- Observed employees returning from outside the establishment and starting food prep without washing hands.
- Observed employee handling soiled cloth and not washing hands before food handling.
- Observed employees changing gloves without washing hands.
- Observed handsink wihout hand towels in kitchen.
- Observed handsink in front service area without hand soap. CDI added hand soap.
- Observed several food items in walk-in cooler and upright cooler wihout proper cover.
- Observed raw eggs stored over uncovered ready-to-eat foods in walk-in.
- Observed raw chicken stored over sauce.
- Observed dish machine operating without sanitizer, testing 0ppm. Sanitizer container was empty.
- Observed raw goat meat and raw chicken sitting on prep tables off of temperture control > 45F.
- Observed several ready-to-eat foods in walk-in cooler without date mark, improperly date marked.
#1 Jade Villa Asian Bistro
14815 Ballantyne Village Way Suite 250, Charlotte, NC
Scored 83.5 (B) on 9/22/2017
They had the following critical violations;
- Observed issues with employee hand washing and employees properly cooking PHF twice for same order.
- Observed food employee beverages being stored on food preparation counters without a lid and over food.
- Observed food employee not washing hands for 20 seconds or using soap.
- Observed food employee at ware washing going from dirty to clean without washing hands.
- Observed food employee dumping employee drink into hand sink.
- Observed raw shrimp overstacked in flip top unit and touching ready to eat cooked peas and carrots.
- Observed build-up on ice chute and nails rusting holding ice plate.
- Observed steak coming off 97-104 degrees.
- Observed 12 containers of shrimp hot holding below 135 degrees.
- Observed raw eggs cold holding on counter above 45 degrees.
- Observed two containers of mushrooms dated 9/12.
- Observed rice not marked at sushi station.
- Observed sanitizer reading less than 50 ppm for quat ammonium.
As of October 3rd, the above scores have not changed, but they can be increased (or decreased) at any time, as soon as they have a re-inspection.
If you’d like to monitor heath scores, or do a quick search for a restaurant you’re about to eat at, check out North Carolina’s health inspection database here.