A95

NEW YORK BUTCHER SHOPPE

20823 N MAIN ST, SUITE C, Cornelius, NC 28031

Restaurant · NC permit/State ID 20600110417

Latest gradeA (95)

Last inspectedOct 28, 2026

Inspections on record14

On record sinceJul 21, 2022

Score history

Jul 21, 2022Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 95 · 8 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands and did not use a paper towel barrier to turn off the faucet. CDI - Food employee washed hands properly.

#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 prepared meatballs stored above bread inside the WIC. CDI - Storage order rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wiping food debris from soiled gloves with a wiping cloth on the cook line. CDI - Employee made aware, educated and hands were washed properly.

#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 blade stored as clean with black build up present on the blade. CDI - Can opener was moved to the 3 compartment sink to be w/r/s. 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 .

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items held in RTE prep unit (Roasted potatoes, cooked mushrooms, mozzarella, garlic aioli (x2), chimi, brisket etc.) held above 41F. Prep unit was at an ambient of 45F. CDI - Items were voluntarily discarded. EHS 3 day verification is required. 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 cooked mushrooms & tomato puree with no date mark. Observed smoked tomato (9/22) held longer than 7 days. CDI - Voluntary Discard. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical spray bottle. CDI - Bottle was labeled.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer buckets below the proper concentration. Observed wet wiping cloths stored on equipment between uses. CDI - Buckets refilled at the 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 multiple stacks of pans stacked wet.

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Jun 10, 2026 A 97 · 5 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. Observed can opener being used with black build up on blade. Also observed plates and knives stored as clean with visible debris. CDI.. Items were moved to 3 comp to w/r/s. 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 .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil above 41F. See temp chart. CDI.. Garlic and oil was voluntarily 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 .

#37 · Food properly labeled: original container −1

Repeat violation

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 containers without labels to identify contents.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use.Observed sliced avocado stored as clean with stickers still intact.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean dishes stacked wet. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 metal containers that house clean utensils with visible debris. REPEAT

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Feb 25, 2026 A 95 · 10 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

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. Observed employee drinking in prep area.

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee grab raw salmon,change gloves without handwash and grab RTE food. CDI.. Employee washed hands. REPEAT

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trays in front of handwashing sink. CDI.. Trays were removed.

#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 items cooling in WIC not getting good air circulation . Items were stacked on top of each other on cooling racks. CDI.. Items were moved closer to blowers. Facility did have enough time to cool food correctly 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 .

#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 squeeze bottles and container without label to identify contents. CDI..Lables were added. 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 some of the labels didn’t contain weight of food.

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing watches on arms.

#43 · In-use utensils: properly stored

Corrected during inspection

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 in water with a temp of 64F.. CDI water was discarded .

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored as clean in bin with visible debris.

#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 debris on top of oven were clean small pans are stored.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in female bathroom without a lid.

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Oct 13, 2025 A 94.5 · 4 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- Observed food employee place raw meat on grill and change gloves without a hand wash. Employee was going to work with ready to eat foods. CDI - EHS educated employee who washed hands and donned new gloves. EHS provided facility with when to wash poster.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspectionRepeat violation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed blade on meat saw with food debris. CDI - PIC had staff reclean saw. 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 .

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −2

Corrected during inspectionRepeat violation

REPEAT 8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf- Observed frozen ground veal and frozen ground pork in freezer grab-n-go case with dates that could not be traced back in log. CDI - all items voluntarily discarded.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen area. PIC to address pest control service frequency.

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Jun 23, 2025 A 96 · 5 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee recontaminated hands at hand sink after washing hands. CDI- REHS corrected employee and hands were properly washed.

#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 fry cutter that was stored as clean with leftover food debris. CDI items moved to be cleaned at the 3-comp sink. 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 .

#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: Two carts containing TCS food pulled out of WIC in preparation for deliveries had food 59.0 F (fries), and 47.0 F (brisket), 52.0 F (red-skin potatoes), 56.0 pulled pork. rolled back into WIC and food began re-chilling. 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 .

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −2

Corrected during inspectionRepeat violation

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: ROP ground beef with 6/21 packaged date could not be traced back to same date in ROP Log Book. REPEAT. CDI- discarded.

#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 : Packaged salads in grab n go, prepped today, were 54.0 F. CDI- salads moved to WIC for quick chilling. 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 .

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Feb 20, 2025 A 95 · details not yet loaded