A99

NH PRESBYTERIAN MEDICAL CENTER

200 HAWTHORNE LN, Charlotte, NC 28204

Restaurant · NC permit/State ID 2060013611

Latest gradeA (99)

Last inspectedOct 16, 2026

Inspections on record47

On record sinceSep 27, 2013

Score history

Aug 18, 2015Higher is betterOct 16, 2026

Inspections & violations

Oct 16, 2026 A 99 · 4 violations

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed ice machine leaking. A work order was submitted during time of inspection and was being worked on by maintenance team. No points taken due to PIC being aware of issue and having already had a work order for repair. -General comment.

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

Repeat violation

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom located in dining lobby that employee use. REPEAT VIOLATION.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor litter outside of dumpster area. Clean. -General comment.

#55 · Physical facilities installed, maintained & clean −0.5

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 debris build-up to flooring in dish machine area. Clean.

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Jun 4, 2026 A 98.5 · 5 violations

Inspector comments: Joint inspection Conducted with REHS Ericka Jolley.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) handsink with ice cubes within its basin. CDI - PIC and EHSs reviewed handsink requirements and use limitations; ice was removed during handwashing and cleaning of sink.

#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 two (2) non TCS food items (powdered sugar at prep line, pesto sauce in WIC 1) with no label. CDI - PIC identified items and printed labels to be placed on food.

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

Corrected during inspection

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 three (3) stacks of single service articles (French fry trays) at burger stand with exposed food contact surfaces. CDI - Food employee and EHS inverted trays to prevent potential contamination.

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

4-501.11 Maintain equipment in good repair. Observed one (1) out of service cold holding unit at cafe kiosk. Repair or replace as needed.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom in dining lobby. Provide as needed.

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Feb 23, 2026 A 98.5 · 2 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed two (2) handwashing sinks (kitchen entrance sink, production WIC sink) without handwashing signage. No other handwashing or handsink violations were observed during inspection. CDI - EHS provided handwashing stickers in English and Spanish.

#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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed two (2) trays of raw animal food sausage patties stored above ready to eat foods (cooked sliced potatoes) and one (1) other tray of raw animal food (tilapia fillet bin) at speedrack in prep WIC. CDI - Head chef reorganized storage order in WIC to prevent potential contamination of prepared foods. EHS provided WIC storage order stickers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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Oct 22, 2025 A 98.5 · 2 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 buildup on blades of knives stored as clean. CDI - PIC cleaned. -1.5- 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 .

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

4-501.11 Maintain equipment in good repair. Observed broken handle on make table lid. Repair. -0-

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Jun 26, 2025 A 96 · 8 violations

#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 5 trays of cut melon in fruit cups at 46F. Fruit cups were prepared the previous day and did not cool back to 41F within 4 hours time period. CDI- Items voluntarily discarded. 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 .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burger HH below 135F at the grill station in the kitchen. CDI - Burger placed at oven to reheat to proper temperature before placing on the line. 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 .

#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 multiple TCS food items (Chick peas, black beans, egg white, potato salad, Diced Chicken, Beets, Bologna) inside the cold prep room holding above 41F. CDI - Items were prepped in the cold prep room between lunch and dinner rush, items moved to the WIF to rapidly cool. 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 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

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 Reuben sandwiches with no time stamp. CDI - Voluntary Discard.

#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 cut melon in closed clam shell containers missed the 4 hour cooling window. Cut melon placed in the containers the previous day to cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 wet wiping cloths stored in buckets below the proper concentration throughout the facility. CDI - Sanitizer buckets replaced at the proper strength.

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

Corrected during inspectionRepeat violation

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed straws & blender attachments stored under sewer lines of prep sink. Keep storage of clean items away from sewer lines. CDI - All items voluntarily discarded. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet on rack in front of the WIC.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink on serving line.

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Feb 17, 2025 A 98 · 3 violations

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored above intact cans in area near offices. CDI - PIC placed these cans on separate shelf to return to vendor. -1- 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed shields over food on salad and pizza stations at almost an 180 degree angle, not providing protection against coughs, sneezes and other contamination. CDI - Shields adjusted during inspection.

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use. Observed apples with stickers present declared as clean. Remove stickers and wash. -.5-

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

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Oct 30, 2024 A 97 · 4 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed produce stored above RTE foods in front grill reach in cooler. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed in use sanitizer bucket, with a cloth, at 0 ppm. CDI- PIC corrected sanitizer to 300 ppm quat and had employee re wash a cutting board. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed 5 trays of deli sandwiches, sliced turkey, and sliced ham above 41F in a low boy reach in above 41F. According to PIC the items should have been 41F. CDI- PIC moved items to walk in cooler uncovered to quickly cool prior to service since they had been out for less than one hour. 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS observed 4 reach in coolers of milk being placed on tphc for 9:20am. Milk was at 55F and according to PIC the items were left in the cooler above 41F at 7AM. CDI- PIC voluntarily discarded the item.

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Jun 11, 2024 A 96.5 · 5 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed several employees washing hands for less than 10 secs. Observed several employees use bare hands to turn faucet off after washing hands for less than 10 sec. This action recontaminates the hands. CDI- Education was provided and ehs observed proper hand washing by end of inspection. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#15 · Food separated & protected

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 raw pork sausage stored above potatoes and cooked sausage. Observed raw fish stored above potatoes. CDI- PIC corrected the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.- Observed dish machine functioning at 154F on high temp dish machine. PIC moved all sanitizing to 3 comp sink. EHS will conduct a VR within 3 days to ensure proper sanitizing occurs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 milk, almond milk, oat milk, and cut lettuce above 41F. See temp chart. CDI- PIC was able to cool items since they had not been out of temp for over 2hrs. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 several employees prep food and handle clean food contact surfaces while wearing watches and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing food and handling food with long beards and no guards.

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Feb 23, 2024 A 97.5 · details not yet loaded