A98

PRIMO PRIME

116 MIDDLETON DR, Charlotte, NC 28207

Restaurant · NC permit/State ID 2060014168

Latest gradeA (98)

Last inspectedOct 19, 2026

Inspections on record35

On record sinceSep 11, 2013

Score history

Sep 11, 2013Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 98 · 4 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection (PIC’s ServSafe recently expired). For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf -Observed two clam tags without the date when the last shellstock from the container was used. -CDI- PIC went through order records and added date mark on tag for the latest possible date when the last shellstock from the container was used.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 eggplant rollatini (10/11) and polenta (10/12) held past their 7-day shelf life. -CDI- PIC voluntarily discarded both items. -Observed cooked porcini mushrooms and cooked asparagus without date marks. -CDI- PIC verified when foods were originally cooked/prepped and properly added date marks. -REPEAT- Significant improvement in date marking noted since past inspection. 1/2 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 .

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep cooler shelf, alongside spices/seasonings. -CDI- PIC relocated employee phone. -Observed employee food in WIC stored above customer food. -CDI- PIC relocated employee food.

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Jun 8, 2026 A 98.5 · 2 violations

#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 multiple foods missing a date mark, after being held for over 24 hours (cooked potato fries, crab cakes, kale, anchovies, cut cherry tomatoes, roasted tomatoes, canned tomatoes, canned clams, cooked mushrooms, cooked beef, sauteed spinach, blanched green beans, cooked carrots, spaghetti squash). -CDI- During inspection, PIC verified prep/cook date for all items to be properly date marked. -Observed cooked pasta held past its 7-day shelf life (cook date of 5/29). -CDI- PIC voluntarily discarded the pasta. 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 .

#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 buildup of food residue/debris along interior of reach-in freezer, prep cooler across from reach-in freezer, and shelves of WIC. Increase frequency of cleaning coolers.

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Feb 9, 2026 A 94 · 7 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed no employee health policy on premises, ensuring employees are trained on the reportable symptoms, illnesses, and exposures. -CDI- PIC provided employee health reporting agreement for all employees to read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#14 · Required records available: shellstock tags, parasite destruction −1

Corrected during inspectionRepeat violation

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf -Observed no tag for opened bag of clams in WIC. -CDI- PIC voluntarily discarded the clams. Observed significant improvement in shellstock tag documentation for mussels and clams since last inspection (separate containers to store clams and mussels in chronological order). Observed all tags listed with last-sold date and stored properly. No point escalation due to improvement.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw seafood stored above ready-to-eat foods (mozzarella, polenta) in WIC. -CDI- PIC corrected storage order. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep unit by handsink above 41F (salami, blue cheese, arugula, goat cheese, mozzarella, spinach, lettuce, anchovies, gorgonzola). Observed ambient temperature of unit at 44F. -PIC voluntarily discarded the foods stored in the unit for over four hours (mozzarella, cut lettuce, arugula, anchovies, gorgonzola). PIC stated the salami, blue cheese, arugula, mozzarella, and goat cheese were prepped and placed in the unit approximately one hour ago. PIC iced these foods for rapid cooling and stated all TCS foods will be held on ice or stored in other prep unit until this unit is repaired. During inspection, PIC contacted specialist for cooler repairs. EHS will follow-up. -3 day verification visit 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P -Observed employee medication stored on shelf above prep unit. -CDI- PIC moved medication to employee shelf to prevent contamination.

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes/containers of food stored on the floor in the WIC. -CDI- PIC raised all food at least 6 inches off the floor. -REPEAT-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 missing floor tiles at cook line. -REPEAT-

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Oct 15, 2025 A 98 · 5 violations

#14 · Required records available: shellstock tags, parasite destruction −1

Repeat violation

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. -Observed mussel tags and clam tags not in chronological order. Observed mussel tags mixed into clam tags. -Organize shellstock tags in chronological order. -Improvement noted since past inspection. Observed facility utilize folder to organize shellstock tags. Observed all shellstock tags with date of last sale on tag. No point escalation due to significant improvement. -10 day verification visit required-

#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 seafood stored above ready-to-eat clam chowder in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 multiple items in prep tops (cooked mushrooms, sausage, pork, roasted tomatoes, heart of palm) without date marks. -CDI- PIC verified when all foods were cooked/prepped by referencing date marks on large batches in WIC. -PIC and EHS discussed carrying date marks to prep units and ensuring all foods have proper date marks throughout facility. 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 .

#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 the floor in the WIC. Raise at least 6 inches.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Jun 25, 2025 A 96.5 · 6 violations

#14 · Required records available: shellstock tags, parasite destruction −1

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. CDI: line primed, new concentration is 50ppm. 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

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed container of bolognese above 41F after cooling overnight. CDI: Item 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

REPEAT 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 veal cooling at a rate of 0.08F/min inside grill drawer. Observed bolognese cooling in a thick portion. CDI: Bolognese was voluntarily discarded, veal was moved to walk in cooler to cool. 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 .

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

4-501.11 Maintain equipment in good repair. Observed air conditioning unit leaking near dish machine. Repair.

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

Repeat violation

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 missing floor tiles at cook line.

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Feb 10, 2025 A 95.5 · 5 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored over cheese inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT 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 2 containers of oxtail sauce with date of 1/22, 2 containers of cooked sausage 2/2, and container of cooked squash 2/2. CDI: All items were voluntarily discarded. Risk control plan implemented. 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 .

#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 veal cooling at a rate of 0F inside grill drawers covered in Saran Wrap. CDI: Items were moved to walk in cooler. 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 .

#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 food debris in bottom of reach in freezer. Clean as needed.

#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 missing floor tiles near cook line. PIC stated they are in the process of changing out the flooring. REPEAT. Points remain the same. 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 dust build up on ceiling vents at cook line. Clean as needed.

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Oct 15, 2024 A 96 · details not yet loaded