A92.5

HIGHLAND CREEK GOLF CLUB

7101 HIGHLAND CREEK PY, Charlotte, NC 28269

Restaurant · NC permit/State ID 20600110213

Latest gradeA (92.5)

Last inspectedOct 9, 2026

Inspections on record16

On record sinceOct 5, 2021

Score history

Oct 5, 2021Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 92.5 · 13 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee grab bottle of sanitizer with gloved hands from chemical storage area, spray sanitizer on cutting board, return bottle, and then begin cutting of onions without conducting a handwash. CDI - Employee was asked to remove gloves and wash hands. Employee conducted proper hand wash. -2 points-

#11 · Food obtained from approved source

Corrected during inspection

3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P Observed home canned pickled pepperoncini peppers, peach habanero BBQ sauce, and pickles in establishment on shelves. CDI - Items were discarded. -0 points-

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

#20 · Proper cooling time & 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 41F within 4 hours. -P. Observed tightly covered containers of eggroll mix (containing black beans) and sliced tomatoes in walk in cooler fail to meet proper cooling parameters. Eggroll mix cooled 2F in approximately 30 minutes while sliced tomatoes cooled 1F in the same time frame. CDI - Both items were uncovered and unwrapped to allow cold air to circulate in and around food. PIC has been advised to review cooling methods of room temperature prepared foods and to review training material in kitchen. -1.5 points- 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 .

#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 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 blue cheese dressing with a prep date of 9/21 in walk in cooler 1. Observed slaw with a prep date of 10/2, cooked pasta with a prep date of 8/4, chicken salad with a prep date of 9/27, and salsa with a prep date of 9/25 in walk in cooler 2. CDI - All items were discarded. PIC has been advised to review inventory procedures. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed containers of Hot Shot flying insect killer and Colton's bee and wash repellent spray stored in kitchen. Both items are not approved for use in commercial kitchens. CDI - Items were moved to storage area outside of building. -0 points-

#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 tightly wrapped and covered containers of eggroll mix and sliced tomatoes that failed to meet proper cooling parameters in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food. PIC has been advised to review cooling methods for room temperature prepared TCS foods. -0 points- 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 .

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous house flies and fruit flies in establishment. PIC is not sure if establishment has a contract with a licensed pest control operator. -1 point-

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a bracelet while preparing food. -0 points-

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use. Observed employee chopping onions that were not washed prior to use. -0.5 points-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" Instant Pot used for cooking rice for specific menu item in kitchen. Observed other "household use only" cooking equipment stored in kitchen. PIC has been advised to replace Instant Pot with commercial use rice cooker. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handwashing sink pulled away from adjoining wall. Recommend re-sealing handwashing sink to wall. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed 4x4 wood posts used to elevate metal shelving in walk in cooler 1. Replace with item that is nonabsorbent, smooth, and easily cleanable. -0.5 points-

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris, splash, and soil on non food contact surfaces of storage shelving, shelving below prep tables, and on sides of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

#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 broken and damaged tile near kitchen entrance. Repair/replace broken tiles. -0 points-

View this inspection on the county portal ›

May 22, 2026 A 96 · 7 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw ground beef, raw chicken wings, and raw chicken breast cold holding at temperatures between 43F and 44F in reach in cooler. CDI - All items were moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 salsa with a prep date of 5/14 in walk in cooler. CDI - Item was discarded. -0 points- 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 .

#35 · Approved thawing methods used −1

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. Observed ROP salmon and tuna thawed in walk in cooler without being removed from packaging. PIC has been advised to follow thawing directions on packaging and to ensure fish has been removed from ROP environment prior to thawing. -REPEAT- -1 point-

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of food on prep line. -0 points-

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on freezer floor. -0 points-

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use cups stored on floor of dry storage area. -0 points-

#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 build up of food debris and soil under prep tables in kitchen. -0 points-

View this inspection on the county portal ›

Feb 13, 2026 A 97.5 · 4 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham and turkey deli meat in flip top cooler holding at temperatures between 45F and 46F. Deli meat was overstacked and unable to maintain a cold holding temperature of 41F or less. CDI - Volume of deli meat was reduced in flip top cooler. PIC has been advised to keep TCS foods below fill lines of insert pans to maintain proper cold holding. -1.5 points- 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed newly printed menu with a consumer advisory disclosure and reminder. PIC stated that menu has been in use for approximately 4 days. All menu items containing meat are asterisked noting that items can be served raw or undercooked. Menu items noted that can be served raw or undercooked include pizza, nachos, chicken wings, quesadillas, children's chicken tenders, deli sandwiches, fish, and burgers. PIC stated that no items are served raw or undercooked and raw proteins like chicken wings, fish, and hamburgers are fully cooked. PIC has been advised to remove consumer advisory and associated asterisks to honestly present menu. A verification will be conducted by 2/23/2026 to determine if establishment is in compliance. -0.5 points-

#35 · Approved thawing methods used −0.5

Follow-up verification required

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used on shelving in outdoor walk in cooler. Remove cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0 points-

View this inspection on the county portal ›

Sep 8, 2025 A 98 · 4 violations

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of commerical cleaner stored on prep table with cooking ingredients. Observed commercial cleaners stored above utensils on shelving. CDI - Cleaners were taken to chemical storage area. -1 point-

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of potato chips stored on floor of dry storage room. -0 points-

#45 · Single-use & single-service articles: properly stored & used −0.5

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters and single use paper plates stored without protective packaging. -0.5 points-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-502.11(A) Maintain utensils in good repair. Observed serving tongs with heavy build up of rust. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" Instapot stored in dry storage area. Discard "household use only" equipment and/or replace with equipment that is ANSI certified or equivalent. -0.5 points

View this inspection on the county portal ›

Apr 9, 2025 A 97 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

5-202.12 Provide at least 100F water at handsinks. Observed corner handsink at ice machine with sign stating no hot water was available at handsink. Employees properly washed hands at handsink adjacent to three compartment sink. 6-301.14 Post a handwash sign at each handsink. EHS observed male restroom handsink with no handwashing signage. CDI - EHS affixed handwashing sticker to paper towel dispenser and provided extra stickers to PIC.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on interior plastic shield, seen using EHS hand mirror. Increase cleaning frequency and drain ice machine as needed to reach recessed portions of equipment during cleaning.

#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 Observed two (2) portions of TCS, non date mark exempt foods (sliced turkey, hot dogs) with no date marks. CDI - EHS confirmed date of opening for TCS foods (04/09) and affixed date marks to packages. 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 one (1) portion of ready to eat pulled pork in WIC with a date mark of 3/28. CDI - PIC voluntarily disposed of out date TCS foods. 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 .

#35 · Approved thawing methods used

Corrected during inspection

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. Observed approximately six (6) raw salmon in intact ROP environment thawing in WIC. CDI- EHS discussed proper thawing procedures with PIC. EHS and PIC cut ventilation into ROP packages.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) unopened stack of pizza boxes in plastic wrap directly on floor of dry storage area. CDI - PIC elevated boxes to available storage.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Observed warewashing machine failing to properly sanitize (EHS and facility test kits displayed chlorine of 0 ppm.) PIC contacted warewashing machine repair personnel; facility utilized three compartment sink with sink and surface sanitizer as a means of sanitizing equipment. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on shelves of WIC and clean dish area. Note: No escalation in point deduction due to some noted improvements and changes in conditions; non functioning prep unit was labeled as requiring repair and per previous inspection, fewer surfaces were requiring resurfacing or replacement.

View this inspection on the county portal ›

Nov 6, 2024 A 97.5 · details not yet loaded