A90.5
THAI TASTE MATTHEWS
131 MATTHEWS STATION ST, SUITE 1F, Matthews, NC 28105
Restaurant · NC permit/State ID 2060017493
Latest gradeA (90.5)
Last inspectedOct 14, 2026
Inspections on record43
On record sinceJul 30, 2013
Score history
Jun 25, 2014Higher is betterOct 14, 2026
Inspections & violations
Oct 14, 2026 A 90.5 · 6 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC with expired certification. Repeat.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#20 · Proper cooling time & temperatures
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. Observed noodles soaked overnight at 48F from last night in walk in. CDI rehydrated noodles 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 −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ambient of walk in at 42F and prepared foods holding at 43-45F. PIC stated they had repair person come recently and their was an issue and they cleaned the coils but they were supposed to come back to fix it. PIC stated for the moment she told employees to make smaller batches of prepared foods to keep in the walk in unit. Observed small pots of soups, pot of curry, bags of chopped cabbage, rehydrated noodles, and raw animal foods above 41F. CDI all prepared foods in our discarded and only kept raw veggies, raw proteins, and packaged items in walk in. PIC called repair person who will arrive onsite today. Facility has enough food in prep unit to continue service. Will follow up with facility.
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 −3
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 mixed veggies, sliced tomatoes, bean sprouts, cabbage, fried tofu, and ground chicken in prep unit that was not dated. CDI items dated. Observed spring rolls and containers of prepared foods in reach in freezer and stand up reach in cooler without dates. CDI items dated. 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 .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed facility with napa cabbage out for time and time stamp written for 11am and items pulled out at 10am. CDI time stamps added. Observed curry sauce reheated to hold on TPHC without time stamp added on bottom shelf. CDI time stamp added. Repeat.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#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 rehydrated noodles cooling in deep metal container overnight. Suggest adding ice to soaking noodles to help keep noodles cold. CDI item discarded. 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 .
Aug 7, 2026 B 84 · 11 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC on duty with an expired certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed −4
Corrected during inspectionRepeat violation
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack eggs then continue handling RTE food and plating. CDI hands washed. Suggest facility crack multiple eggs in a container and scoop out in pan for service. Repeat.
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 Observed waitstaff come in kitchen and scoop rice for plates before serving. CDI cook staff began preparing plates for service.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken stored above raw unwashed cabbage in walk in. CDI items relocated. Observed raw chicken skewers and cooked duck and cooked dumplings stored in the same metal pan. CDI items relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee going in walk in unit to grab items for cook line and continue food prep without gloves change. CDI gloves changed and hands washed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed different plates of raw shrimp cooked then plated at 126-140F. PIC states they fully cook product but they try not to overcook where it is dry. CDI shrimp singles cooking at 161-170F.
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
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 pan of red curry and green curry that was cooling from the night before at 43F and 46F. CDI items discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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
Observed dumplings that was thawing with date prepared and missing date pulled from walk in. CDI date added. Observed no dates on tofu, duck, curry sauces, and noodles. CDI items dated.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
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 facility with red curry, panang curry, and noodles on time and with no time stamps. PIC states they keep the time in their head. PIC redirected to write time stamps on the containers on the line. TPHC procedures were incomplete and helped with completing remaining steps that must be followed.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 red and panang curry that was cooling in deep metal containers from the night before. PIC was not monitoring the product. CDI items discarded. Suggested using flat shallow metal containers to cool. 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
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitstaff scooping out rice without washing hands or wearing hair restraints.
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use. Observed napa cabbage that was being cut and bagged while there was still visible apple present on the surface. CDI cabbage pulled from bag and washed in prep sink prior to storing.
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
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 drinks and food stored on counter tops, prep counters, and dry storage shelves during service. Designate separate are for employee drinks. Suggest using lower bottom shelves to keep drinks out of food prep areas. Repeat.
Mar 18, 2026 A 93 · 10 violations
#2 · Certified Food Protection Manager −1
Corrected during inspectionRepeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC not certified. CDI by instruction .
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
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. Observed employee eating food at prep table.
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee crack raw shell egg then handle RTE food and clean plates after handling raw shell egg. CDI, employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing. Repeat.
#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 employee fill container of water at handwashing sink. CDI by instruction.
#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 cooked chicken cooling in deep covered container from prior night according to operator at 46 degrees F. CDI, chicken voluntarily discarded.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control
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 chicken cooling in deep covered container from prior night according to operator at 46 degrees F. CDI, chicken voluntarily discarded.
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 .
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer to accurately measure food temperature of thin foods. VR required.
#43 · In-use utensils: properly stored −0.5
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 rice scoop stored in water with floating rice debris at 61 degrees F.
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 tong handles for raw chicken stored in direct contact with chicken.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed low temperature dish machine low on sanitizer and not providing required chlorine sanitizer levels when tested. AutoChlor arrived on site and calibrated dish machine while EHS present. Facility not actively washing at time of testing.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
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 food stored over and with food for consumer. Repeat.
Sep 17, 2025 A 95 · 8 violations
#2 · Certified Food Protection Manager −1
Corrected during inspectionRepeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
PIC did not have active ANSI accredited certified food protection manager certification. CDI by instruction. Repeat.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on clean drainboard at dish machine.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing and before handling clean single-service articles. CDI, employee rewashed hands.
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
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 cabbage, noodles and fried tofu said to be on TPHC with no written procedures or time stamps. - EHS emailed procedures to PIC. CDI, EHS emailed for to operator. Long term compliance visit to be completed to ensure form followed as several inspections noted with same violation.
#43 · In-use utensils: properly stored
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 scoop handle stored in direct contact with food in dry food storage container.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying equipment at dishwashing area.
#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 box of single-service articles on ground .
#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 food stored over and with food for consumer.
May 12, 2025 A 94.5 · 5 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager on duty during inspection. Certified food protection manager must be present during all hours of operation. REPEAT*** (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
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 cabbage and fried tofu said to be on TPHC with no written procedures or time stamps. -CDI- EHS printed off TPHC form and PIC filled out the form for the necessary food items. REPEAT*** (3 pts)
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw whole ducks thawing in prep sink in still water. If food items are being thawed in water, the water shall be running and must be at least 70F or below. -CDI- PIC turned on the water. EHS recorded a temperature of the water at 69-70F. (0.5 pts)
#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 large amounts of white build up on wire racks in the WIC. Increase cleaning frequency. (0.5 pts)
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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.
Observed damaged floor tiles by the 3 compartment sink and dish machine. Repair damaged tiles.
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 dust build up on the vent covers above the WIC. Also observed food residue on the walling throughout the facility. Increase cleaning frequency. REPEAT*** (0.5 pts)
Feb 13, 2025 A 95 · 5 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager present during inspection. ServeSafe manager must be present at all times. REPEAT*** (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −1
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed large amount of ice dumped in the hand sink upon arrival. Hand sinks may not be used for anything other than hand washing. (1 pt)
#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 rags stored in direct contact with rice noodles. PIC stated that the rags were to help keep them moist. -CDI- PIC removed the rags and voluntarily discarded the noodles. (1 pt)
#24 · Time as a Public Health Control; procedures & records −1.5
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 carrots and cooked potatoes that were said to be held on time without any time stamps or written procedures available during inspection. -CDI- PIC voluntarily discarded the necessary items and EHS sent TPHC form to PIC. (1.5 pts)
#55 · Physical facilities installed, maintained & clean −0.5
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 large amounts of dust build up on the ceiling tiles and vent covers above the 3 comp sink and prep areas. Increase cleaning frequency. REPEAT*** (0.5 pts)
Oct 23, 2024 A 94.5 · 6 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed no certified food protection manager was onsite during inspection. A CFPM shall be onsite during all times of operation. CFPM certificates on wall expired 2018, 2022, 2023 respectively. - 1 - REPEAT
#15 · Food separated & protected −1.5
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 cut raw beef in raw pork container. CDI - PIC discarded pork. - 1.5 -
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed no date mark on container of sprouts in flip top and container of lettuce, curry sauces in WIC. CDI PIC date labeled all TCS foods. - 1.5 - REPEAT
Deduction score was lowered as improvement was observed.
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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with no working label at 3 compartment sink. CDI - PIC labeled bottle. - 1 -
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-502.11(A) Maintain utensils in good repair.
Observed shelves above 3 compartment sink with worn coating and bottom shelves of cook’s line prep tables rusted. Repair/replace - 0.5 -
#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 heavy dust build up on vent and light fixtures on cook’s line and wall behind prep sink and 3 compartment sink soiled. Clean often to prevent accumulation of dirt debris.
Mar 26, 2024 A 93.5 · 8 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No certified food protection manager was onsite during inspection. A CFPM shall be onsite during all times of operation. -1 Repeat
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. EHS observed no handwash sign in mens and women's restroom. CDI EHS gave signs for PIC to post. -0 points
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date mark on container of cut tomatoes in flip top and container of lettuce curry sauces in WIC. CDI PIC date labeled all TCS foods. Repeat -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. EHS observed a container of lettuce in WIC being wrapped in paper towels. CDI PIC removed paper towels. -1 point
#43 · In-use utensils: properly stored −0.5
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. EHS observed tongs being stored on soiled paper towel. -.5 points
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed damaged cutting board that can no longer be cleaned. CDI PIC voluntarily disposed of cutting board. - 0 points
#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 shelves used to store clean equipment and utensils above 3 compartment sink. Clean as needed. Repeat. -.5 points
#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 a container with employee food being stored on rack over clean utensils. Store personal possessions in a designated area away from food and clean equipment and utensils. CDI PIC placed food in a different location. Repeat-.5 points
Nov 21, 2023 A 94 · details not yet loaded
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Aug 24, 2023 A 95.5 · details not yet loaded
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Jun 8, 2023 A 97 · details not yet loaded
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Mar 8, 2023 A 97.5 · details not yet loaded
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Dec 7, 2022 A 97 · details not yet loaded
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Sep 15, 2022 A 97 · details not yet loaded
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Jun 6, 2022 A 98 · details not yet loaded
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Feb 16, 2022 A 95 · details not yet loaded
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Aug 10, 2021 A 94 · details not yet loaded
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Mar 31, 2021 A 92.5 · details not yet loaded
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Nov 10, 2020 A 95.5 · details not yet loaded
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Jun 17, 2020 A 94 · details not yet loaded
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Sep 18, 2019 A 96 · details not yet loaded
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Mar 25, 2019 A 97.5 · details not yet loaded
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Dec 12, 2018 A 96.5 · details not yet loaded
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Sep 18, 2018 A 96 · details not yet loaded
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May 30, 2018 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 20, 2018 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 7, 2017 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 22, 2017 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 9, 2017 A 92.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 26, 2017 B 88 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 14, 2017 A 94 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 8, 2016 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jul 28, 2016 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 25, 2016 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 18, 2016 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 18, 2015 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 14, 2015 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 5, 2015 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 22, 2014 A 98.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 25, 2014 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 21, 2014 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 21, 2013 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jul 30, 2013 A 92.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “THAI TASTE MATTHEWS” or State ID 2060017493). Inspection type (routine vs. follow-up) is not published in the county's data.