A98

HILL BAR & GRILL, THE

11232 LAWYERS RD, Mint Hill, NC 28227

Restaurant · NC permit/State ID 2060016993

Latest gradeA (98)

Last inspectedOct 27, 2026

Inspections on record34

On record sinceJul 31, 2013

Score history

Jul 31, 2013Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 98 · 3 violations

#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 a container of macaroni with no date marking present. -CDI- PIC stated that the macaroni was from Saturday prep. Macaroni was backdated. All other foods in the facility were properly date-marked. No foods in the facility were past the 7 day window. Ensure that all foods are properly date marked. DUE TO IMPROVEMENTS ON DATE MARKING AND 1 ITEM BEING ON NON-COMPLIANCE EHS IS MAINTAINING POINTS AT HALF. 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing from frozen state with the ROP packaging not opened or slit. Ensure the ROP fish is slit or opened prior to thawing. -CDI- Packages slit.

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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink peeling from the wall. Ensure that prep sink is reaffixed to the wall

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May 19, 2026 A 97.5 · 3 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 items present throughout the facility past the 7 day date window. Observed mixed deli meats on the 8th day. -CDI- Voluntarily discarded. Observed coleslaw past the 7-day opening window as well as the expiration date present on the commercial package 4/25/26. PIC stated that the facility does not use that coleslaw. -CDI- Coleslaw was voluntarily discarded. Observed mushrooms on the 8th day. -CDI- Voluntarily discarded. Observed opened milk with no date marking present on the milk container. Ensure that milk is dated for when it is opened and does not exceed 7 day date marking from opening. -CDI- Milk was back dated to when it was opened. 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed meat and fish in separate sinks thawing under running water that was 72F. EHS coached food employee that food thawed under running water must be thawed in water 70F or below. Food did not exceed 41F in the thawing process -CDI- Food was moved to stand up RIC to finish the thawing process. Ensure that food is thawed using approved methods.

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

Repeat violation

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 floors behind the fryers and cook tops with heavy soiling and debris present. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

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Feb 3, 2026 A 97.5 · 4 violations

#15 · Food separated & protected

Corrected during inspection

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 raw beef in the RIC. Ensure that raw meats are arranged in cold holding according to final cook temps. Lowest cook temps at the top, highest cook temps at the bottom. -CDI- PIC re arranged RIC to reflect proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 chicken being held on TPHC with no marking or labeling to indicate the time that is 4 hours past point of food prep (discard time). -CDI- PIC stated that the chicken entered TPHC 2 hours prior and had 2 hours left on TPHC. Food properly labeled. Ensure TPHC discard time is labeled.

#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 several squirt bottles and spice shakers along the cook line lacking labeling ensure that all working containers of food are labeled properly.

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

Repeat violation

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 ceiling of the kitchen with buildup of dust and debris. Observed floors of kitchen specifically under prep surfaces and equipment in need of cleaning. Increase cleaning frequency in kitchen. -REPEAT VIOLATION-

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Oct 28, 2025 A 98.5 · 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 an incomplete health policy in the facility during inspection. Cdi. Pic was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#23 · Proper date marking & disposition

Corrected during inspection

#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 oil container stored directly on the floor.

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

4-903.11(A)(C) Store single-use and single-service articles 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 speaker stored directly inside single use dishes.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer to measure hot water at dish machine. CDI. PIC ordered one.

#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 cleaning needed on prep unit covers from inside.

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

Repeat violation

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 heavy debris/residue build up on the floor under the stove/oven and flip top unit as well as ceiling. Increase cleaning frequency. REPEAT*** (1 pt)

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Jun 26, 2025 A 98 · 3 violations

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

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cooked chicken wings held on TPHC with time stamp “11am - 3pm”. EHS noticed the wings were still being held at 3:23pm. -CDI- PIC immediately discarded the chicken wings voluntarily. (0 pts)

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink. Repair hand sink. REPEAT*** (1 pt)

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

Repeat violation

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 heavy debris/residue build up on the floor under the stove/oven and flip top unit as well as food residue on the wall next to the hot holding unit. Increase cleaning frequency. REPEAT*** (1 pt)

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Dec 18, 2024 A 98 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above RTE sauces and cooked potatoes. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 a sanitizer bucket near the make line testing below 50ppm of QUAT sanitizer. CDI: PIC dumped the sanitizer bucket and refilled with properly concentrated QUAT sanitizer.

#43 · In-use utensils: properly stored

Corrected during inspection

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 the scoop handles of non-TCS foods (panko breadcrumbs and chicken seasoning dry rub) submerged in the food product within the containers. CDI: PIC removed scoops.

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed a water leak from the hot water faucet at the handsink in the kitchen. Repair.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. Obtain a covered waste bin.

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

Repeat violation

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 food residue along the wall near the HH well. Increase cleaning frequency. REPEAT VIOLATION.

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Aug 23, 2024 A 95.5 · details not yet loaded