A96

HAWTHORNES NY PIZZA & BAR

14205 REESE BV, SUITE E2, Huntersville, NC 28078

Restaurant · NC permit/State ID 2060017835

Latest gradeA (96)

Last inspectedOct 16, 2026

Inspections on record37

On record sinceJan 9, 2014

Score history

Jan 9, 2014Higher is betterOct 16, 2026

Inspections & violations

Oct 16, 2026 A 96 · 8 violations

#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 ladle stored in handwashing sink near ice machine. CDI - Ladle was removed by regulator. -0 points-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at mechanical dish machine to be less than 50ppm. CDI -Dish machine sanitizer was primed and a chlorine sanitizer concentration of 200ppm was achieved. PIC has been advised to check sanitizer concentration frequently using available test strips. -0 points- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pulled pork, diced tomatoes, ham, sausage, and pizza sauce in pizza flip top cooler at temperatures between 43F and 48F. Ambient air temperature was measured at 47F. All items were placed in flip top cooler at 10AM. PIC has decided to use TPHC and will discard all TCS foods before 5PM. PIC has been advised to discard food after no more than a 6 hour TPHC hold as long as unit temperature does not exceed 70F. A repair technician has been called. A verification will be conducted by 10/19/2026 to determine compliance. -REPEAT- -3 points- 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open bucket of feta cheese stored without date mark in walk in cooler. PIC stated that feta cheese was opened day prior. CDI - PIC placed date mark on bucket. -0 points- 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 .

#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 employee handling clean equipment and utensils without wearing a hair restraint. -0 points-

#43 · In-use utensils: properly stored −0.5

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 stored in bucket of flour with handle making contact. CDI - Scoop was repositioned so that handle no longer made contact with flour and container lid could be closed. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed two ice scoops stored on top of ice machine without any protection from contamination. PIC has been advised to hold ice scoops in ice machine. -0.5 points-

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying utensils and equipment that had just been washed, rinsed, and sanitized in dish machine. -0.5 points-

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and possessions stored on top of bags of flour. -0 points-

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Jun 12, 2026 A 98 · 7 violations

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large plastic storage bin of sugar left open without any covering or wrapping. -0 points-

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice scoops stored on top of ice machine without any protection from contamination. PIC has been advised to hold ice scoops in ice machine. -0 points-

#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 all TCS foods in walk in cooler between 43F and 44F. Walk in cooler had an ambient temperature of 44F. PIC was aware of issue and was in process of moving all TCS foods to second walk in cooler (with an ambient air temperature of 39F). Morning temperature logs posted on door stated main walk in cooler had a temperature of 39F. PIC has been advised to use probe thermometer to conduct temperature checks of TCS foods instead of observing internal thermometer on cooler door. Technician had been called to repair walk in cooler prior to inspection and arrived during inspection. CDI - Walk in cooler was repaired. Ambient air temperature was measured at 40F at end of inspection. TCS foods were returned to main walk in cooler from secondary. -1.5 points- 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 .

#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 large unlabeled tub of semolina flour stored beside pizza station. -0 points-

#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 packages of single use pizza boxes stored on floor in dining area. -0 points-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temperature of 44F. Repair technician was notified prior to inspection and arrived during inspection. PIC has been advised to conduct frequent temperature checks of all TCS foods in both cold and hot holding. -0.5 points-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin near handwashing sink in prep kitchen. -0 points-

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Nov 14, 2025 A 98.5 · 3 violations

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in dish pit area with a water temperature of 84F. Water temperatures were measured at additional handwashing sinks and three compartment sink. All other sinks had a water temperature greater than 110F. -0 points-

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine with a concentration of 0ppm. Chlorine concentration could not be corrected by PIC. CDI - Ecolab technician was called and machine was repaired. PIC has been advised to conduct frequent sanitizer checks at dish machine using available chlorine testing kit. -1.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#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. Observed cardboard used on shelving in kitchen area. Discard cardboard and/or replace with material that is smooth, non-absorbent, and easily cleanable. -0 points-

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Jul 25, 2025 A 98.5 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple utensils and pans on the clean rack of warewashing area visibly soiled with food debris. -CDI- PIC moved soiled utensils and pans to the dish machine for wash, rinse, and sanitized. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black film on the inside of the ice machine. Showed PIC and stated they will clean interior of ice machine more routinely.

#20 · Proper cooling time & temperatures −1.5

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 wings, marinara sauce, and meat sauce in the WIC above 41F these items were prepped the day prior. -CDI- PIC voluntarily disposed of the specified food 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed individually portioned chicken salad with temperature above 41F in lowboy adjacent to the pizza oven, and garlic oil and ranch above 41F in the lowboy under the pizza prep area. -CDI- PIC voluntarily discarded the listed food 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#33 · Proper cooling methods used; adequate equipment for temperature control

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 chicken wings, marinara sauce, meat sauce in large deep bus tubs with the lid on them and stack on top of one another. Advised the use of smaller portions, ice baths, more ice wands, and uncovered lids throughout the cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust build-up on vents and debris present on ice machine lid.

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May 9, 2025 A 97 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed employee drink from cup without straw while wearing gloves before handling clean dishes out of dish machine. CDI- PIC had employee discard gloves, rewash hands, and cycle dishes through dish machine. *REPEAT*

#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 food employee prepping grilled chicken during walkthrough. Observed grilled chicken temping below 165F throughout sheet pan. PIC and food employee explained that item is grilled for grill marks then placed in oven to be fully cooked, and removed from WIC after cooling to be held in flip top to be reheated later. CDI- PIC had employee finish cooking chicken to above 165F before removing sheet pan to cool.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled chicken and diced tomatoes held in flip top across from grill temping above 41F. PIC stated that items in unit are held in unit overnight. CDI- PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 3 heavily dented cans being stored with cans to be used for food prep on dry storage rack. CDI- PIC separated items to area designated for dented products.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed gaskets of all prep units in cooking area is disrepair. Repair or replace.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed pre rinse sink leaking water onto floor in dish pit. Observed water filling open drain in dish area; contact plumber to unclog, repair, or replace pipes.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup stored on prep table. Observed personal phone and glasses stored on slicer on prep table adjacent to prep sink. CDI- items were removed from area to prevent potential cross contamination.

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Jan 30, 2025 A 97.5 · 4 violations

Inspector comments: Establishment has TPHC procedures for mozzarella cheese stored on prep surface at pizza station. Establishment is not currently using TPHC for mozzarella at this time.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee drink from cup at prep line without using a straw. CDI - Employee was corrected and instructed on proper handwashing. -0 points-

#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. Observed large covered containers of pizza sauce cooling in walk in cooler. Pizza sauce did not meet cooling parameters for TCS foods prepared with room temperature ingredients. CDI - Covers were removed from containers to allow cold air to circulate in and around pizza sauce. Different cooling methods were discussed with PIC such as storing canned tomatoes in walk in cooler prior to sauce preparation, using ice baths with active stirring, and using ice wands. Pizza sauce cooled to 41F by end of inspection. -1.5 points- 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 .

#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 large covered containers of pizza sauce cooling in walk in cooler. Volume of pizza sauce was too large to facilitate proper cooling of TCS foods prepared with room temperature ingredients. Differnent cooling methods were discussed with PIC including storing canned tomatoes in walk in cooler, using ice baths with active stirring, and using ice wands. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-502.11(A) Maintain utensils in good repair. Observed wooden pizza peel stored in kitchen with chipped surfaces. Replace pizza peels with utensil that is free from cracks, chips, or gouges. -0 points-

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Oct 24, 2024 A 98.5 · details not yet loaded