A98.5

GRAHAM BROTHERS DAIRY BAR

4330 WESTMONT DR, Charlotte, NC 28217

Restaurant · NC permit/State ID 2060015817

Latest gradeA (98.5)

Last inspectedOct 21, 2026

Inspections on record36

On record sinceAug 19, 2013

Score history

Aug 19, 2013Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 98.5 · 2 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo and coleslaw above 41F while said to be cold holding PIC stated that the items had been in the unit since around 8:30am - 9am this morning. Staff did not know how long the items were out of temperature. -CDI- PIC voluntarily discarded the necessary food items. (1.5 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a sanitizer bucket at less than 100ppm. According to the directions of use on the bottle of sanitizer the solution is affective between 150-400ppm. -CDI- Sanitizer was replaced with properly concentrated solution. (0 pts)

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Jun 29, 2026 A 98.5 · 2 violations

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs below 135F while said to be hot holding. Employees stated that they had been placed in hot holding less than 2 hours prior to inspection. -CDI- Hot dogs were reheated in the microwave. (1.5 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 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 an opened container of hot dogs that was dated marked for 8 days. -CDI- PIC voluntarily discarded the hot dogs. (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 .

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Feb 13, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 11, 2025 A 97 · 3 violations

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially made pulled pork that had been reheating for over 2 hours and was only able to reach 131F during the time of the inspection. PIC stated that pulled pork had been reheating since 9:30am. -CDI- PIC voluntarily discarded the pulled pork. (1.5 pts)

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

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a QUAT sanitizer bucket with the solution less than 100ppm. -CDI- PIC replaced the old sanitizer with new solution at 200ppm. REPEAT*** (0.5 pts)

#51 · Plumbing installed; proper backflow devices −1

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no back flow prevention device on the mop sink faucet while a hose and nozzle were attached under continuous pressure. Water was turned off and pressure was released. Black flow prevention device is needed. VERIFICATION REQUIRED*** (1 pt)

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Apr 28, 2025 A 99.5 · 1 violation

#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 the sanitizer solution in the service line wiping cloth bucket to be testing at 0ppm. CDI - PIC changed solution and retested at 200ppm.

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Feb 11, 2025 A 98.5 · 2 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored over RTE lettuce in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-501.11 Maintain equipment in good repair. Observed ice cream machine not functioning. Repair or replace. -0-

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Sep 30, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Mar 12, 2024 A 98.5 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that utensils are only sanitized throughout the day using sanitizer buckets. CDI - EHS reminded PIC to wash/rinse/sanitize utensils at least every 4 hours. Utensils in use during inspection did not exceed 4 hours. 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 .

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili in steam well below 135 F. See temp chart. CDI - PIC voluntarily discarded chili. 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held on side of sanitizer buckets, outside of sanitizer. CDI - PIC placed cloths back in sanitizer.

#48 · Warewashing facilities: installed, maintained & used; test strips

Corrected during inspection

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing dishes in water at 94 F in 3-comp sink. CDI - employee refilled compartment with water above 110 F.

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Nov 21, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 17, 2023 A 98.5 · details not yet loaded