A97.5
REID'S FINE FOODS
2823 SELWYN AV, STE A, Charlotte, NC 28209
Restaurant · NC permit/State ID 2060017035
Latest gradeA (97.5)
Last inspectedOct 12, 2026
Inspections on record42
On record sinceOct 22, 2013
Score history
Sep 12, 2014Higher is betterOct 12, 2026
Inspections & violations
Oct 12, 2026 A 97.5 · 5 violations
#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 visible food debris in hand washing sink. CDI. Sink was cleaned out.
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
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 containers without labels to identify content. CDI..Items were labeled during inspection. REPEAT
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed damp wiping cloth on prep table.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensil stored in bin with visible debris.. Bin was cleaned burning inspection.
#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 build up on lid of ice machine.
Jun 15, 2026 A 96.5 · 6 violations
#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
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.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed one (1) bin of black bean burger mix and one bin of fajita meat stored below ground beef in dry age RIC at meat department. Observed four (4) unwashed, uncut eggplants sitting on relatively clean shelving within WIC. CDI - Storage order was addressed by PIC and food employees; food employees gathered eggplants, rinsed at prep sink, and rotated to available clean container before placing back within WIC. REPEAT.
Note: No escalation in point deduction due to some improvement; storage order in WIC was observed as being properly maintained. Fewer instances of improper storage of raw animal food, ready to eat food, and unwashed produce were observed.
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 three (3) containers of TCS salad mixes at salad produce grab n go cooler with date marks of 6/1-6/7 and 6/2-6/8. All other date marks were in date and properly placed. CDI - PIC voluntarily disposed of out of date food. 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 .
#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 multiple (greater than six (6)) salads in produce grab n go cooler with date marks stating that food items were prepared on the day of inspection fewer than 4 hours prior, actively cooling. Observed one (1) bowl of black bean salsa in WIC cooling at below the required rate. CDI - PIC directed food employees to rotate salads to WIC and to open lids to improve cooling. Black bean salsa was stirred to improve cooling rate. EHS provided cooling charts for ambient and two step cooling.
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 .
#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 one (1) bin in dry storage area with no labeling. PIC identified bin as flour. CDI - PIC labeled bin accordingly.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspectionRepeat violation
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 two (2) boxes of single service articles (ice packs, unopened single use jars in walk in freezer stored directly on the floor. Observed recently delivered single service articles (to go boxes, etc.) stored on floor of upstairs catering and dry storage areas. CDI - PIC directed employees to begin storing single service articles on shelving and risers.
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 (to go boxes, lids, etc.) at hot bar and deli service area with exposed food contact surfaces. CDI - single service articles were inverted to prevent potential contamination. REPEAT.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - PIC and EHS closed doors prior to returning to interior premises.
Feb 24, 2026 A 97 · 5 violations
#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.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed one (1) bin of raw shell eggs stored above ready to eat eggs in WIC. Observed one (1) bag of ground beef stored above one (1) bin of fajita steak and fajita veggies in meat department RIC. Observed one (1) box of unwashed mushrooms stored over RTE foods in WIC. CDI - PIC corrected storage order hierarchy at points of storage. EHS provided storage order stickers for WIC and reach in units.
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
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of TCS food (sliced cherry tomatoes) at deli prep line at 48F. All other TCS foods in cold holding were observes at 41F and below. CDI - Deli manager voluntarily disposed of out of temperature food. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection; fewer TCS foods were observed failing to cold holding.
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 one (1) bin of opened commercial ROP boiled eggs with date of 2/17 in WIC. All other date marks were in date and properly placed. CDI - PIC voluntarily disposed of out of date food.
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 one (1) unopened box of broccoli and three (3) boxes of unopened frozen food on floor of WIC and walk in freezer, respectively. Elevate food to prevent potential contamination.
#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 (to go boxes, lids, etc.) at hot bar and deli service area with exposed food contact surfaces; one to go box observed with minor food debris. CDI - contaminated box was disposed and single service articles were inverted to prevent further potential contamination.
Oct 30, 2025 A 98 · 4 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 arugula, cut lettuce, and flank stank in reach in and display case above 41F. CDI greens discarded and flank cooled in walk in freezer.
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 .
#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 sliced flank steak that was cooled sliced then placed in display case without verifying if it was at 41F or below. CDI product found above Temperature and placed in reach in freezer to cool back down.
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 .
#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 commercially ROP packages of tuna that was thawing and not open from the bag as stated on the label. CDI bags cut open to allow air.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer solution at three compartment sink that had food debris floating on the surface. Dishes were actively washed and sanitizer bin emptied and refilled.
Jun 27, 2025 A 98.5 · 4 violations
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
Observed no asterisk on undercooked steak and pork in display case leading to consumer advisory during inspection. CDI - PIC labeled with asterisks.
0 pts.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw chicken being thawed in prep sink under running water with a temperature of 86F during inspection. PIC stated chicken had only been thawing for roughly 20 minutes. CDI - Chicken was removed and placed in WIC to slack.
0.5 pts.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed various boxes of foods being stored in direct contact with the floor in WIF during inspection. CDI - PIC moved to appropriate location.
1 pt.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed serving spoon being stored in mac and cheese container on hot bar with handle in direct contact with the food during inspection. CDI - PIC removed handle from food.
0 pts.
Feb 27, 2025 A 98 · 3 violations
#37 · Food properly labeled: original container −1
Corrected during inspection
3-202.17 (A) Raw shucked shellfish shall be obtained in disposable packages with proper labeling and identification.-Pf Observed raw shucked oyster container without sell by date missing. CDI - Contacted vendor to ensure information is provided for all sucked oyster containers. -1-
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (A) Store cleaned equipment, utensils, linens 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 cleaned cutting boards stored on soiled tray under prep sinks. Keep in a clean area. -.5-
#45 · Single-use & single-service articles: properly stored & used −0.5
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go trays stored with food contact surface facing up subject to dust, coughs and other sources of contamination. Invert or turn on their side to avoid contamination. Observed deli papers in bar cooking area stored with avocados inside. PIC unsure whether avocados are clean. Protect deli papers. -.5-
Oct 31, 2024 A 92.5 · 11 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed an employee drink stored in meat prep room above prep sink and clean equipment. CDI- PIC moved drink away from food and food prep areas.
#14 · Required records available: shellstock tags, parasite destruction −1
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - EHS observed salmon cooked to order on the menu with no parasite letter provided for the boxes in the facility. A VR will occur within 10 days to ensure proper documentation is provided.
#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 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee prep raw shell egg and with same gloved hand with visual raw egg touch rte pork sausage. CDI- PIC was made aware of the violation and had the employee change gloves after a hand wash and cooked RTE pork sausage to 160F.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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.- EHS observed baked potatoes at 51F at the start of the inspection. PIC stated items were mixed/assembled and placed into the walk in cooler at 7:30AM. At 11:30AM items were not below 41F. 40 baked potatoes were 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 .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed numerous RTE items above 41F. See temp chart. A VR will occur within 3 days to ensure proper cold holding of TCS foods occurs. PIC stated implementation of previous RCP will occur. EHS has issued an ITS for the chronic violation of cold holding.
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 4 salads with cut lettuce and cut tomatoes without dates and according to PIC they were from the day before. CDI- PIC was able to date mark the items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- EHS did not observed consumer advisory for flank steak served undercooked. PIC stated the eggs consumer advisory was for the steak. CDI- PIC provided consumer advisory for the item.
#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- EHS observed 40 baked potatoes in walk in cooler near the door not meet proper cooling parameter for cooling. Items had a sheet pan over top and tightly packed together. CDI- PIC voluntarily discarded the items.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several wet stacked metal and plastic containers stored wet. PIC stated items were just cleaned and stacked together wet.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. - Observed prep units not maintain TCS foods at 41F. EHS observed prep unit at 50F.
#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. - EHS observed non food contact surfaces of reach in coolers, meat slicer, and handles to utensils with food debris build up.
Jun 26, 2024 A 96 · 5 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed one employee enter kitchen and change gloves without a hand wash. CDI- Education was provided by PIC and EHS observed proper hand washing.
#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 an employee use hand washing sink to fill up cooking pot. CDI- PIC educated employee on to use hand sink only to wash hands at sink.
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed under cooked/raw burgers left over from last night cooled in reach in cooler. CDI- PIC voluntarily discarded items and stated that process is not implemented in facility. PIC stated Tuesdays are burger night special.
#22 · Proper cold holding temperatures −3
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed sausage patty, cut sausage link, cut tomatoes, chicken, bbq chicken, and black bean burgers all above 41F. A VR will occur within 3 days to ensure all TCS foods are at 41F and below. Facility to implement a RCP. If long term compliance is not achieved by 30 days of RCP an ITS shall be issued.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - EHS observed wet cloths being used under cutting boards in prep room.
Feb 15, 2024 A 95.5 · 4 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking access to hand sink. CDI- cart moved to make hand sink accessible.
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee move trash can with gloves on, then attempted to cut melon without a glove change. CDI- EHS educated food employee and employee discarded gloves and washed hands
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cheeses, cooked chicken and steak in prep top cooler holding above 41F. Also observed containers of BBQ chicken holding above 41F in grab n go case. See temp chart. PIC voluntarily discarded all items. REPEAT -A VR will occur within 3 days to ensure all TCS food items are at 41F and below. If the violation is noted during an inspection or visit permit action and RCP will be implemented. -3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cream cheese stored on floor in WIF. CDI- PIC moved box to shelf
Aug 17, 2023 A 95 · 7 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.- EHS observed salad tosser with cut lettuce left inside. Observed cyber guard with food debris left on it. EHS observed several metal pans stored stacked together with sticker residue left on them. CDI- PIC moved all items to 3 comp sink to be properly cleaned prior to next use.
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 .
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- According to employee raw ground sausage is cooked to 145F and cooled to be reheated to 145F prior to service. EHS observed sausage still redish/pink. PIC Rodeny stated that process shall not be occurring. CDI- PIC voluntarily discarded the item.
#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- REPEAT- Observed house made sour cream sauce, butter milk ranch, sliced American, sliced Swiss, sliced provolone sliced pepper jack and Brie cheese all above 41F. See temp chart. CDI- PIC voluntarily discarded the Brie cheese due to date marking and was able to cool all sliced cheese uncovered in wic.
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
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 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 Brie cheese dated to be sold by sept 6th and black bean burger without a date. CDI- PIC voluntarily discarded the Brie cheese and dated black bean burger.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed several cutting boards in need of replacing due to deep cuts and grooves.
#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 meat prep room fan covers in need of cleaning due to dirt debris build up. Observed display cases and reach in freezer in need of cleaning due to food residue build up.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. - Observed female restroom without a covered trash can.
May 5, 2023 A 95 · 5 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed opened employee food and drink stored on food prep table. CDI- PIC moved items away from food prep areas.
#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- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - EHS observed an employee wash hands and at the end of the hand wash use bare hands to turn the faucet off. This action recontaminates the hands. EHS also observed an employee return to 3 comp sink food contact washing after leaving the kitchen to handle trash. CDI- Education was provided. EHS observed proper hand washing procedure and when required after instruction was provided.
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 −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 - REPEAT- 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. EHS observed raw shell eggs stored above RTE produce. EHS also observed raw ground beef stored above whole muscle beef. CDI- PIC was able to correct the 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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed raw beef trim, raw ribeye, raw beef fillet, garlic and oil, raw steak, and raw chicken above 41F, see temp chart. CDI- PIC was able to quickly cool all raw items in freezer. PIC voluntarily discarded the garlic and oil.
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 .
#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. - Observed several cutting boards in need of replacing due to deep cuts and grooves.
Mar 9, 2023 A 95.5 · 7 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed an employee enter the front prep area donning gloves as they pass through the doors. Prior to food prep no hand wash occurred. Ensure hand washing occurs as often as needed when donning gloves, changing task, adjustment of clothing and passing through door ways. CDI- Education was provided by PIC and EHS observed proper hand washing by end of the inspection.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed debris in hand sink near grill line and bar. CDI- Education provided PIC cleaned sink.
#14 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed raw fish eggs without proper parasite free documentation. A VR will occur within 10 days to ensure documentation is provided.
#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 salmon stored above packaged bacon bites. CDI- PIC corrected the storage order.
For more information on food storage order please visit: http://meck.co/FoodSafety
#23 · Proper date marking & disposition −1.5
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 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 - EHS observed made in house tuna salad and sliced turkey dated for a packed date and according to the PIC the packed date is not the true prep date. PIC stated the items could have been two days old prior to being packed. EHS also observed crab cakes in the display case without as date. PIC stated the crab cakes were prepared 2/24 and then frozen. EHS did not observe a thaw date. EHS also observed 10 chicken breast in the display case without a date. PIC stated items were prepared that morning and would be kept another day if not sold. CDI- PIC was able to correct all date marking issues.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. - Observed display case molding damaged with plastic absent near door seals.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. - EHS observed walk through door jams between meat prep and 3 comp sink area damaged and absent with exposed materials noticeable.
Dec 8, 2022 A 95 · 9 violations
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed one red pepper with dark discoloration. CDI- PIC voluntarily discarded the item.
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. - Observed unwashed produce above RTE kale and RTE cheese in the wic.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. - Observed in use sanitizer at 100-200 ppm quat. CDI- PIC change sanitizer to 400 ppm and had employee re wash food contact surfaces.
#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 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. - Observed chicken salad, cut lettuce, diced chicken, sliced turkey, pesto, garlic and oil sauce, sliced tomatoes, potato salad, and rice all above 41F. See temp chart. CDI- PIC voluntarily discarded all item other than pesto and garlic and oil sauce since they had been within two hours out of temp according to an employee.
#25 · Consumer advisory provided for raw/ undercooked foods −1
Repeat violationFollow-up verification required
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- REPEAT- Observed thanksgiving and Christmas seasonal menus without a consumer advisory with items served under cooked. A VR will occur within 10 days to ensure a consumer advisory is provided.
#35 · Approved thawing methods used
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 3 tuna ROP packages unsealed and thawed.
#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 preparing foods and handling clean equipment while wearing a watch on the wrist.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. - Observed several absorbent cloths under cutting boards. Ensure all non food contact surfaces are non absorbent.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a couple portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.
#55 · Physical facilities installed, maintained & clean
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 several ac/heat vent with dirt debris build up.
Aug 19, 2022 A 96 · 7 violations
Inspector comments: EHS observed kit prepared by PIC to match written procedures for vomit and diarrheal clean up events.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed one employee preparing raw eggs with a gloved hand. Employee discarded the gloves and donned new gloves without a hand wash in attempt to handle clean equipment and food prep. CDI- Prior to cross contamination EHS had employee wash hands properly and don gloves to continue food prep. NOTE: hand washing throughout the inspection by all other employees were perfect.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed unwashed produce above RTE foods in the walk in. CDI- PIC had an employee correct the storage order.
#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.- Observed chicken salad, chicken sandwich, chicken salad wrap, cheese, Cesar dressing, pesto sauce, chipotle sauce, butter milk ranch, sour cream horseradish, cheddar cheese, motza cheese, American cheese, pepper jack cheese, prepared salads and provolone above 41F. See temp chart. PIC voluntarily discarded all items.
#23 · Proper date marking & disposition −1.5
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 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 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 . - Observed black bean burgers, several prep salads, cut cabbage, rice, spinach dip, and pasta salad made in house without a date mark. CDI- PIC voluntarily discarded all items expect pasta salad and cut cabbage. PIC stated items were portioned from large container in display case and was able to properly date items.
#25 · Consumer advisory provided for raw/ undercooked foods −1
Corrected during inspectionRepeat violation
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - REPEAT- 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- Observed salmon said to be cooked to order according to PIC without an asterisks on the menu. CDI- PIC had an employee provide an asterisks to salmon to all menus prior to end of inspection.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing in water at 81F. All shrimp was above 41F. CDI- PIC moved items to walk in cooler to quickly cool.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee cutting raw meat with a long beard without a proper cover.
May 26, 2022 A 96.5 · 11 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. For more information please visit: http://meck.co/FoodSafety 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. - Through discussion employees stated food contact surfaces in the meat room are cleaned once a day. Ensure food contact surfaces are cleaned and sanitized at least every 4 hrs and in between change in which raw meats are cut.
#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. 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. - Observed small container of noodles, cooked vegs, and chicken covered and dated for yesterday. PIC was unable to discuss if food had been out of walk in this morning for prep or documentation it was cooled to 41F yesterday. CDI- PIC voluntarily discarded the items.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed eggs on the menu to be cooked to order per employee and PIC without a consumer advisory. A VR will occur within 10 days to ensure the menu is corrected with a consumer advisory.
#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 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. - REPEAT- Observed noodles, chicken, and cooked vegs not meet proper cooling parameters. Items were covered and in the walk in. Observed cut lettuce and cut tomatoes placed into the walk in covered by employees. CDI- PIC uncovered cut lettuce and tomatoes to quickly cool. PIC voluntarily discarded items that did not meet cooling parameters.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live adult roach in the bar kitchen area. PIC stated pest management had just treated within 48hrs.
#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 employee preparing RTE sandwich with diamond ring.
#42 · Washing fruits & vegetables −0.5
Repeat violation
3-302.15 Wash fruits and vegetables prior to use. - REPEAT- Observed lettuce being cut prior to being washed.
#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 wash water at 107F in use. CDI- PIC provided wash water at 136F.
#49 · Non-food contact surfaces clean
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 non food contact surfaces with food and dirt debris build up. Clean cold holding equipment, walk in fan covers, and cooking equipment as needed to prevent and reduce build up.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed door open to dumpster in shared dumpster area.
#55 · Physical facilities installed, maintained & clean
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 ac/heat vent covers throughout food prep areas in need of cleaning due to dirt and dust debris.
Jan 19, 2022 A 96.5 · details not yet loaded
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Dec 20, 2021 A 92.5 · details not yet loaded
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Sep 18, 2021 A 95 · details not yet loaded
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Jun 28, 2021 A 99.5 · details not yet loaded
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Feb 3, 2021 A 96.5 · details not yet loaded
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Jul 20, 2020 A 96 · details not yet loaded
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Mar 11, 2020 A 96 · details not yet loaded
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Dec 16, 2019 A 93.5 · details not yet loaded
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Sep 18, 2019 A 95.5 · details not yet loaded
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Apr 15, 2019 A 94 · details not yet loaded
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Feb 26, 2019 A 94 · details not yet loaded
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Nov 14, 2018 A 93.5 · details not yet loaded
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Jul 23, 2018 A 92.5 · details not yet loaded
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Feb 21, 2018 A 94 · details not yet loaded
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Aug 24, 2017 A 95.5 · details not yet loaded
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Mar 22, 2017 A 95.5 · details not yet loaded
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Nov 10, 2016 A 97 · details not yet loaded
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Sep 21, 2016 A 97 · details not yet loaded
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Jun 24, 2016 A 96.5 · details not yet loaded
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Mar 2, 2016 A 97 · details not yet loaded
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Nov 9, 2015 A 92.5 · details not yet loaded
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Aug 19, 2015 A 95 · details not yet loaded
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Mar 26, 2015 A 93 · details not yet loaded
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Nov 21, 2014 A 94.5 · details not yet loaded
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Sep 12, 2014 A 96 · details not yet loaded
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May 15, 2014 A 92.5 · details not yet loaded
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Oct 22, 2013 A 97.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “REID'S FINE FOODS” or State ID 2060017035). Inspection type (routine vs. follow-up) is not published in the county's data.