A96
MAMA RICOTTAS/GK
601 S KINGS DR, Charlotte, NC 28204
Restaurant · NC permit/State ID 2060014322
Latest gradeA (96)
Last inspectedOct 14, 2026
Inspections on record39
On record sinceOct 14, 2013
Score history
Oct 14, 2013Higher is betterOct 14, 2026
Inspections & violations
Oct 14, 2026 A 96 · 4 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed containers of meat sauce in tall reach-in cooler without covers/wrappings. -CDI- Food employee wrapped meat sauce.
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed multiple TCS foods in prep unit next to blast chiller above 41F (diced chicken, sausage, steamed broccoli, spinach, sliced muenster, unsalted butter, heavy cream, pancetta, mozzarella, tomato bisque, tomato cream, cream sauce, cream mix sauce). -PIC stated all items have been in cooler for over 4 hours (since yesterday). -PIC voluntarily discarded the foods listed. During inspection, PIC contacted refrigeration technician. -Do not store TCS foods in cooler until it is repaired and properly cold holding at or below 41F.
-Observed raw breaded chicken and arancini in small prep cooler next to the grill line above 41F. PIC stated all foods were stored in WIC overnight, then brought to prep cooler this morning, less than 4 hours ago. -Because arancini and chicken were above 41F for less than 4 hours, PIC moved arancini and chicken to blast chiller for rapid cooling. By end of inspection, EHS observed both foods cooling at sufficient rates. -Observed ambient temperature of cooler at 46F. Other CTS foods in prep top portion (goat cheese, mozzarella cheese, muenster) were at or below 41F. -By end of inspection, temperatures of goat, mozzarella, and muenster cheese rose above 41F. -Muenster, goat, and mozzarella were placed on temporary 4-hour TPHC, to be used within 4 hours of placing within cooler. TCS foods may not be stored in the cooler until it is repaired and properly cold holding at or below 41F.
-3 day verification visit required-
REPEAT
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 .
#43 · In-use utensils: properly stored
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed in-use knife stored between prep cooler flip top lids. Do not store in-use utensils where the surfaces are not sanitized every 4 hours.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 sticker residue on metal pans stored as clean. Observed stickers from catering orders peeling back, revealing sticker residue below. -Once stickers begin to peel back, fully remove stickers from those pans. Ensure no sticker residue remains. If stickers remain intact and cleanable, stickers may be kept on pan. -REPEAT-
Jun 1, 2026 A 95 · 6 violations
#15 · Food separated & protected −3
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 salmon in prep unit low cooler stored directly above ready-to-eat foods (chicken stock). -CDI- PIC corrected storage order. -REPEAT-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 meatballs holding below 135F in hot well. -CDI- PIC properly reheated meatballs to 165F.
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
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed sliced provolone above 41F in prep top. Observed provolone in double-stacked pan. All other TCS foods in cooler were properly cold holding at or below 41F. -CDI- PIC voluntarily discarded the provolone. Do not double-stack pans of TCS foods in flip tops.
-Observed raw chicken breasts in cold drawer above 41F (left side of drawer at 40F, right side of drawer at 46F). PIC stated raw chicken was placed in cold drawers this morning, approximately one hour ago. Observed gasket caught underneath pan, preventing drawer from properly sealing closed. -CDI- Because chicken was placed in cooler less than 4 hours ago, PIC moved raw chicken to blast chiller for rapid cooling to 41F. During inspection, PIC fixed gasket and placed ambient thermometer in drawer. EHS observed ambient temperature at 36F. Once chicken reaches 41F, facility may cold hold in cold drawer, as long as temperature of TCS foods remains at or below 41F.
-Observed mixed veggies holding above 41F in cold drawer. Observed all other foods in drawer at or below 41F. -CDI- PIC voluntarily discarded the mixed veggies.
-Observed milk and half-and-half above 41F in drink reach-in cooler. Observed ambient temperature of cooler at 46F. -CDI- PIC voluntarily discarded the milk and half-and-half. -Do not cold hold TCS foods in cooler until it is repaired and properly cold holding at or below 41F. -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 .
#39 · Contamination prevented during food preparation, storage & display
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 heavily dented can stored among cans intended for use. Store heavily dented cans in separate area, where it is clearly defined for all employees that the can is not to be used. -CDI- PIC moved can to trash.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
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 sticker residue on metal pans stored as clean. Observed stickers from catering orders peeling back, revealing sticker residue below. -Once stickers begin to peel back, fully remove stickers from those pans. Ensure no sticker residue remains. If stickers remain intact and cleanable, stickers may be kept on pan. -REPEAT-
#56 · Meets ventilation & lighting requirements; designated areas used
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 drink stored among customer food in prep unit cooler. Store employee drinks in separate area to prevent contamination of customer food. -CDI- PIC removed employee drink.
Feb 3, 2026 A 96 · 5 violations
#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 few shellstock (mussel) tags missing last-sold date. PIC stated they were sold this past weekend, Friday 1/30 on the earliest. All tags before had a last-sold date, arranged in chronological order. -CDI- PIC added the proper last-sold date on the tags, to ensure they are kept on premises for a minimum of 90 days. -REPEAT-
#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 salmon and raw beef in prep unit low cooler stored directly above ready-to-eat foods (chicken stock, olive pesto). -CDI- PIC corrected storage order. -REPEAT-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 two pans of diced chicken and two pans of pancetta held past their 7-day timeframe (prep/cook date of 1/26). -CDI- PIC voluntarily discarded the chicken and pancetta. -Points not escalated due to overall improvement in date marking since last inspection. All items had proper date mark shown on label. PIC stated normal operations were disrupted due to inclement weather this past weekend, causing facility to close both weekend days. -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 .
#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 cooked pasta, portioned in plastic bags, cooling in under-grill cold drawer. Observed steamed broccoli, cooling in large pan and covered with plastic wrap, in tall reach-in cooler. Observed bruschetta cooling in ice bath on cook line, filled in large plastic container. All items were prepped this morning, and moved to their respective units before cooling is fully accomplished (before reaching 41F). -CDI- PIC moved bruschetta and pasta to blast chiller for rapid cooling. PIC moved steamed broccoli to WIF for rapid cooling. By end of inspection, EHS observed broccoli and bruschetta cooling at sufficient rates. PIC voluntarily discarded the pasta. -Ensure foods reach 41F before placing in their prep units. Cool fully to 41F using blast chiller, WIC, or WIF.
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 sticker residue on metal pans stored as clean. Observed stickers from catering orders peeling back, revealing sticker residue below. -Once stickers begin to peel back, fully remove stickers from those pans. Ensure no sticker residue remains. If stickers remain intact and cleanable, stickers may be kept on pan.
Sep 29, 2025 A 97 · 8 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. -Observed few hand sinks without a handwashing sign. -EHS provided handwashing signs for PIC.
#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 no shellstock tag on opened bag of shellstock. Shellstock tag could not be located. -CDI- PIC voluntarily discarded the shellstock.
#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 sausage stored above ready-to-eat foods (mozzarella, pepperoni) in pizza lowboy. -CDI- PIC corrected storage order.
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
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed milk, half and half, heavy cream, and whipping cream stored in beverage reach-in-cooler above 41F. Observed ambient temperature of unit at 51F. - PIC voluntarily discarded the items. PIC will not cold hold in unit until it is repaired and properly cold holds at or below 41F. All other foods stored in unit are not TCS. -3 day verification visit required-
- Observed sliced Asiago cheese in prep top above 41F. All other items in unit were at or below 41F. PIC stated temperature of cheese was checked and observed at less than 41F 2 hours ago. -CDI- Because cheese was within the 4 hour cooling window, PIC moved cheese to WIC for rapid cooling.
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 −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 multiple items on cook line in prep unit without date marks (cooked vegetable mix, sliced tomatoes, cooked chicken, cooked broccoli). -CDI- PIC was able to verify prep dates of items by referencing large batches in WIC and PIC properly added date marks. -REPEAT-
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
Corrected during inspection
3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed cooked chicken, uncovered and stacked directly on top of sheet tray holding more chicken. -CDI- PIC unstacked food from each other to prevent contamination.
#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 utensils stored in water at 133F. -CDI- PIC changed water to above 135F.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for scoop submerged in breadcrumbs. -CDI- PIC removed scoop from food.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple dishes wet stacked, stored as clean.
Apr 28, 2025 A 97.5 · 6 violations
Inspector comments: 1 tag found in mussel pan on line that had a different harvest date than the other tags in the pan. Ensure mussels from different batches are not comingled, and that staff wash, rinse and sanitize pan when it needs to be refilled.
#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. Can opener blade and meat grinder components still had visible food residue on them. CDI - PIC moved items to 3-compartment sink to be re-washed. Establishment has improved washing pans so kept at half credit. REPEAT
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 Rigatoni in upright cooler was 58-60F. PIC stated it is ingredient in main special today so it has been pulled out frequently during lunch rush. CDI - Rigatoni moved to blast chiller to cool. 0 pts.
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 is not been labeled, or if the label is incorrect. -P French onion dip in walk-in cooler was prepared on 4-21. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded French onion dip. 0 pts.
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 −1
Corrected during inspectionRepeat violation
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 Large container of French onion soup measured 52-55F at beginning of inspection. PIC found out from chef it began cooling around 9:30AM. CDI - PIC placed ice wand in container and it measured below 41F by end of inspection. REPEAT
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. Shelves in upright cooler are chipping/rusting. Replace shelves. 0 pts.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle lid was open. Keep receptacle lids closed to prevent attracting pests. 0 pts.
Dec 9, 2024 A 97.5 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not dispensing towels properly. Repair/replace dispenser. CDI - PIC placed roll on top of dispenser so paper towels will be available for employee hand washing. 0 pts.
#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. Some metal pans, plastic containers and measuring cups found with visible food residue/debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Utensils with food debris on them were moved to dish machine to be re-washed.
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 .
#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. 3 large containers of chicken broth measured 72-78F after cooling for 2 hours. TCS foods must cool within the proper cooling parameters. CDI - PIC added ice directly to chicken broth containers until they were below 70F. Recommend establishment acquire more ice wands to help with cooling. 0 pts.
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 −1
Corrected during inspectionRepeat violation
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 3 large containers of chicken broth were cooling in deep containers in freezer. Most had ice wands but for unknown reasons did not reach 70F within 2 hours. CDI - PIC added ice directly to containers and stirred it in until the broth measured below 70F. REPEAT
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 .
#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. 1 food employee was wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.
Aug 29, 2024 A 98.5 · 4 violations
#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 Some TCS foods that were prepared this morning were cooling in coolers on line (cut mozzarella cheese, pasta, and kale). Use blast chiller or walk-in cooler to cool TCS foods after preparation. CDI - Warm TCS foods moved to blast chiller/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 .
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting mushrooms without washing first. Fruits and vegetables must be washed thoroughly before cutting or use. 0 pts.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal and plastic containers/pans were stacked up while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler on line has deep cut marks and needs to be refinished or replaced. // 4-501.11 Maintain equipment in good repair. Several coolers on line have torn gaskets on doors. Replace torn gaskets. 0 pts.
Apr 29, 2024 A 97.5 · 5 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Stracciatella cheese in sandwich cooler top on line measured 47F. Meat sauce in ice bath measured 41-45F. TCS foods in cold holding shall measure 41F or less. CDI - Items taken to walk-in cooler to cool. 0 pts.
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 .
#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 is not been labeled, or if the label is incorrect. -P Short ribs in walk-in cooler were dated as being prepared on 4-19 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Short ribs discarded. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pans of lasagna and containers of onion soup were missing date labels. CDI - PIC placed prep dates on pans/containers.
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 .
#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. Employee preparing salads was wearing a bracelet. Food employees must not wear jewelry on their hands or wrists. 0 pts.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee beverage cup stored directly on steam table. Store employee personal items in a separate area.
Dec 5, 2023 A 97 · 6 violations
#8 · Hands clean & properly washed −2
Repeat violation
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle dirty dishes putting them through dish machine then walk to the other side and start unloading clean dishes without hand wash in between. CDI PIC had employee place clean dish back to be rewashed and then go rewash hands and don new gloves for unloading and stacking clean dishes. Repeat. No escalation in points, improvement from last inspection
#10 · Handwashing sinks supplied & accessible
6-301.14 Post a handwash sign at each handsink. Handwash signs missing at 2 hand sinks. CDI EHS provided handwash signs.
#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 mashed potatoes in hot hold holding below 135F. CDI PIC quickly reheated items to 165 and placed back into hot hold.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked still wet, wet stacking. Pyramid stack or allow to completely air dry before stacking.
#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 two metal pans with sticker residue stacked clean, not touching the inside of next container.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Corrected during inspectionRepeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. These are shared. CDI: Doors closed. Repeat
Jul 27, 2023 A 92 · 9 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw chicken, remove gloves, and don new gloves without proper handwash. CDI: Employee corrected by PIC and properly washed hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in handsink with no soap or paper towels prior to donning gloves. CDI: Employee corrected by PIC and properly washed hands.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
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 raw chicken stored over ground raw beef in blast chiller. CDI: Products reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and chicken stored over ready to eat items in reach in; raw fish stored over lettuce in walk in cooler; raw shrimp over cooked sausage in blast chiller; and raw sausage over cheese at the pizza station. CDI: Items reorganized. REPEAT VIOLATION EHS provided PIC with a copy of the storage order diagrams for various cooler types during inspection today.
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
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed salad spinner with pieces of lettuce still in the lid stored as clean. CDI: Lid taken for washing.
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 .
#20 · Proper cooling time & temperatures −1.5
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 margherita sauce in walk in freezer after 4 hours still above 70F. CDI: Product voluntarily discarded.
For more information please visit: http://meck.co/FoodSafety 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 .
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 chicken that was diced today cooling just before 4 hours still at 44F-45F in walk in. CDI: Product was rapidly cooled with remaining time in the blast chiller to 40F. Observed ground beef mix cooling at a rate of .008F/min in blast chiller. Observed chicken cooling at a rate of .016F/min in the blast chiller. CDI: Items were separated into thinner pans and uncovered for rapid cooling in remaining time.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 items at broiler station holding above 41F. Observed some items in reach in part of salad cooler holding above 41F. CDI: Products voluntarily discarded. Observed Asiago cheese in prep top holding at 42F and broccolini in prep top holding at 48F. CDI: Products were rapidly cooled to 41F. REPEAT VIOLATION Future cold holding violations will result in a risk control plan and/or permit action.
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 .
#24 · Time as a Public Health Control; procedures & records
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 Observed olive pesto being cooled in the blast chiller after being removed from line where it was held on TPHC. CDI: Product voluntarily discarded.
#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 margherita sauce cooling in deep, covered container in the walk in freezer after 4 hours still above 70F. CDI: Product was voluntarily discarded. Observed diced chicken cooling in walk in cooler while tightly covered and stacked in the walk in. CDI: Products were rapidly cooled in the blast chiller to achieve 41F within 4 hours. Observed raw Romano chicken cooling from prep in the blast chiller while tightly stacked in a deep covered container. Observed ground beef mix cooling while in deep, covered container in the walk in cooler, and then in the blast chiller. CDI: Products were moved to shallower pans and left uncovered. Observed tomatoes cooling in prep top after cutting. CDI: Tomatoes moved to walk in cooler to cool.
For more information, please visit: http://meck.co/FoodSafety 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 salad prep cooler with heavy water accumulation. PIC stated that the refrigeration tech has been called for another issue and he will have them look at the drain line for this cooler then. Observed 2 cooler drawers not holding proper temperature. PIC alerted EHS to this at the beginning of the inspection and refrigeration tech showed up during the inspection to assess the problem. Observed damaged gaskets on several cooler doors throughout facility including the salad station. Observed salad spinner basket in disrepair. Replace pieces that are no longer smooth and easily cleanable.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. These are shared. CDI: Doors closed.
May 10, 2023 A 95 · 4 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling wrap with bare hands. Another employee was handling basil with bare hands and putting it in bruschetta that is not cooked. Do not handle ready-to-eat foods with bare hands unless it will be heated to at least 145F. CDI - Wrap and bruschetta discarded and employees educated.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#15 · Food separated & protected
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 Raw salmon stored on shelf above cooked beef in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Cooked beef moved to top shelf. REPEAT. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 Cooked pastas in drawer cooler measured 50-62F. Shredded cheese at pizza station measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - Pastas and cheese moved to blast chiller to cool. Recommend establishment use TPHC for pastas in drawer cooler. TPHC form sent to PIC. REPEAT
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. 1 food employee observed making cannolis with bracelet on wrist. 0 pts.
Feb 20, 2023 A 96 · 9 violations
#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 shell stock tags with no record date. Observed tags out of chronological order. Tags reordered and record date written. CDI
#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 eggs stored over RTE pasteurized open egg cartons. PIC reordered. Observed raw sausage stored behind RTE pepperoni on pizza line. Employee reordered. CDI
For more information on food storage order please visit: http://meck.co/FoodSafety
#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 pizza sauce not reaching 41F after 6 hours of cooling. PIC voluntarily discarded.
For more information please visit: http://meck.co/FoodSafety 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 .
#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 multiple items: cooked noodles, cut tomatoes, cooked chicken, in cold holding, above 41F. PIC stated noodles and chicken were prepared less than 4 hours ago, and placed items in WIF to quickly cool. Tomatoes were placed on temporary TPHC for 4 hours. CDI Repeat
For more information, please visit: http://meck.co/FoodSafety 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 .
#23 · Proper date marking & disposition
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 container of chicken salad in RIC with no date mark. PIC stated it was made the day prior and placed label on container. Observed house made oil and fresh garlic in WIC with no date marking. PIC stated it was made the day prior and date labels were placed on them. CDI
For more information, please visit: http://meck.co/FoodSafety 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 .
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 house made pesto sauce in RIC by front line with no date mark. PIC stated it was made more than 24 hours prior and voluntarily discarded.
For more information, please visit: http://meck.co/FoodSafety 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 −1
Corrected during inspectionRepeat violation
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 pizza sauce actively cooling in WIC in large plastic deep well vat. Pizza sauce did not achieve 41F in 6 hour cooling window. PIC voluntarily discarded. CDI Repeat
For more information, please visit: http://meck.co/FoodSafety 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 .
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed produce, onions, being cut and prepped fro RTE. Observed washed peppers with stickers still adhered. Stickers must be removed in washing process
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking.
#56 · Meets ventilation & lighting requirements; designated areas used
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee jackets stored in single use and food storage area.
Nov 28, 2022 A 97 · 6 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed taking soiled plate and silverware to dish machine. Employee then went to handling to-go boxes and a plate of salad without washing hands. Employees must wash hands after handling soiled utensils. CDI - Employee instructed to wash hands and did so. 0 pts.
#14 · Required records available: shellstock tags, parasite destruction −1
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 4 pans of mussels were missing shellstock tags. CDI - Manager found tags and placed them with mussels.
#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 For more information please visit: http://meck.co/FoodSafety 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 . Ravioli (45-52F), penne (51-52F), and spaghetti (45-52F) in drawer cooler below grill were above 41F. Tomato cream sauce in ice bath measured 45F. Half and half in ice bath measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - Items placed on temporary TPHC and will be discarded within 2 hours.
#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 For more information please visit: http://meck.co/FoodSafety 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 . Lettuce cooling in deep container at 62F in walk-in cooler. Lettuce cooling in salad cooler at 49F. TCS foods shall be cooled in smaller portions or shallow pans. Do not use coolers on the line to cool TCS foods. CDI - Lettuce in salad cooler placed on temporary TPHC and the lettuce in walk-in cooler was spread out onto sheet pans.
#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. Employee preparing desserts was wearing a watch. Food employees shall not wear jewelry on their hands or wrists. 0 pts.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at pre rinse sink is hanging below flood rim of sink. CDI - PIC repaired spray arm during inspection. 0 pts.
Aug 29, 2022 A 97 · 5 violations
#24 · Time as a Public Health Control; procedures & records −1.5
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 no time marking for capers, lettuce, and tapenade held on TPHC. CDI - Items marked with time label that states what time it was taken out of temperature control. - 1.5 -
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer container stored above powdered sugar at bakery station. CDI - Sanitizer container moved. - 0 -
#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 bulk containers of spices without labels. Label as needed. - 0 -
#43 · In-use utensils: properly stored −1
Corrected during inspectionRepeat violation
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 tongs stored in hot water bath reading 65F. CDI - Food employee rapidly reheated sani water to at least 135F. - REPEAT - 1 -
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspectionRepeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened employee drinks stored above facility food items in bar cooler and walk in cooler. CDI -Items moved to bottom shelves. - REPEAT - 0.5 -
Mar 15, 2022 A 96.5 · details not yet loaded
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Sep 2, 2021 A 96.5 · details not yet loaded
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Feb 19, 2021 A 95.5 · details not yet loaded
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Sep 22, 2020 A 96 · details not yet loaded
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Feb 6, 2020 A 97 · details not yet loaded
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Sep 30, 2019 A 93.5 · details not yet loaded
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Apr 15, 2019 A 96.5 · details not yet loaded
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Mar 18, 2019 A 97 · details not yet loaded
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Dec 6, 2018 A 97.5 · details not yet loaded
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Jul 16, 2018 A 97.5 · details not yet loaded
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Jan 23, 2018 A 97 · details not yet loaded
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Sep 28, 2017 A 97 · details not yet loaded
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Jun 7, 2017 A 97 · details not yet loaded
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Mar 22, 2017 A 96.5 · details not yet loaded
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Dec 15, 2016 A 98 · details not yet loaded
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Sep 27, 2016 A 98 · details not yet loaded
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Apr 14, 2016 A 97 · details not yet loaded
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Feb 1, 2016 A 97 · details not yet loaded
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Nov 12, 2015 A 96.5 · details not yet loaded
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Jul 31, 2015 A 97.5 · details not yet loaded
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Apr 14, 2015 A 97 · details not yet loaded
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Nov 18, 2014 A 95.5 · details not yet loaded
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Jul 28, 2014 A 95 · details not yet loaded
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Apr 11, 2014 A 96 · details not yet loaded
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Oct 14, 2013 A 96.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MAMA RICOTTAS/GK” or State ID 2060014322). Inspection type (routine vs. follow-up) is not published in the county's data.