A95
DUCKWORTH'S GRILL & TAPHOUSE
330 N TRYON ST, Charlotte, NC 28202
Restaurant · NC permit/State ID 2060018185
Latest gradeA (95)
Last inspectedOct 19, 2026
Inspections on record34
On record sinceMar 26, 2015
Score history
Mar 26, 2015Higher is betterOct 19, 2026
Inspections & violations
Oct 19, 2026 A 95 · 8 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up glove off the ground, discard it, then proceed to handing containers of food without washing hands. CDI: Food employee washed hands.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed 2 packages of strawberries with white build up. CDI: Strawberries were voluntarily discarded.
#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. Observed raw shell eggs being stored over bread inside walk in cooler. Observed raw shell eggs being stored behind sliced cheese inside prep top. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored behind raw beef inside prep top. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, metal containers and a cutting board with food and other debris while being stored as clean. CDI: Items were placed to be rewashed.
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 .
#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 a pan of portioned queso dip and a pan of portioned refried beans with prep dates of 10/10 and 10/3. CDI: Items were 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 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 rusted shelving throughout establishment. Repair/Replace.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT
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 minor food debris in bottom of prep drawers. Points reduced due to major improvement from last inspection.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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. Observed low grout lines and cracked floor tiles at dish area and cook line. REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents and walls with dust and other debris build up.
May 20, 2026 A 93.5 · 10 violations
#15 · Food separated & protected
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 handle cellphone with gloves on then proceed to handle customer food items without changing gloves. CDI: Food employee changed gloves and washed hands.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Repair tech arrived onsite during inspection. VERIFICATION REQUIRED.
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
#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 portioned chicken at 55-61F with 30 mins left in 4 hour cooling window. CDI: Chicken was moved to walk in freezer to cool.
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 violationFollow-up verification required
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in one set of cold drawers, small prep top unit and prep top unit near reach in freezer with food items above 41F. EHS observed ambient air of small prep top unit at 53F. EHS observed blue cheese and ranch in prep top unit near reach in freezer double panned. Items in small prep top unit and prep top unit near reach in freezer were voluntarily discarded. PIC stated the would not use the small prep top unit. VERIFICATION REQUIRED.
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried onions being held on TPHC without a time label. CDI: Fried onions were voluntarily discarded.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of chemical being stored above single service items. CDI: Spray bottle was relocated.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 portioned chicken cooling in prep top unit at cook line. CDI: EHS and PIC discussed cooling methods.
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 .
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: 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
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans and metal bowls wet stacked.
#49 · Non-food contact surfaces clean −1
Repeat violation
REPEAT
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 of food debris in bottom of reach in coolers and freezers. Observed build up of grease and debris on sides of fryers and other cooking equipment. Clean as needed.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT
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. Observed low grout lines at dish machine and cook line.
Feb 11, 2026 A 96 · 10 violations
#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 personal drinks (closed and opened) stored on shelving over food (sugar packets), foodservice supplies (cling wrap) and on two food prep stations during active prep. -0.5-
#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 handler wash their hands then recontaminate them on the faucet handles. Food handler went to don clean gloves, adjusted clothing (pants) and resumed food prep at the fryer station. CDI - Food handler educated on hand washing procedures and properly washed hands when re-directed. -0-
#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 beef patties stored over cooked baby back ribs in the upright reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
#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 brownish microbial build-up on soda gun at the bar. Employee instructed by PIC to cleanse and sanitize equipment. -0-
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed multiple TCS applicable foods cold holding > 41°F. Refer to temperature observation chart. Discussion with PIC revealed that some foods were stocked at the cold stations this morning during prep while others had been stored in their respective units since last night. Reminded staff that foods must be kept at <°41 F. CDI - Foods from previous day were voluntarily discarded, today’s foods were transferred to facility’s walk-in cooler to cool towards < 41 F. -3-
***This facility has had two consecutive repeat violations with full points for non-compliance and next repeat violation will implement a 30 day risk control plan.***
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 blanched chicken wings and fries prepared yesterday with today’s date. CDI - Products voluntarily discarded due to improper holding temperatures. See #22. -0-
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.
#40 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed new food handler without hair restraint preparing foods at the cookline. CDI - PIC instructed food handler to put on a hair net. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
REPEAT: 4-501.11 Maintain equipment in good repair.
Observed one non-functional cold drawer. Unit not in use. Repairs pending. No escalation of points due to improvement from previous inspection.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed heavily scored and stained cutting boards at prep coolers and stored at clean utensil shelving. Replace. -0-
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT: 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 water pooling inside interior surface of prep unit across from pizza oven and food debris on gaskets and handles of several prep units at the cookline. -0.5-
#55 · Physical facilities installed, maintained & clean
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.
Observed flooring with low tile grouting at both cookline and dish pit and damaged floor tiles being held together with clear tape at the women’s restroom. Repair. -0-
Oct 1, 2025 A 95.5 · 7 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed raw chicken stored above raw philly cheese steak meat in prep top. No physical evidence of contamination observed. CDI - PIC corrected storage order to prevent cross contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled blade of can opener and ice sheets with visible food debris stored as clean. CDI - All removed to dish pit to be w/r/s. -1.5-
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.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed the following cold holding > 41 F inside prep top and prep reach-in unit (separate units): Raw chicken, cod loins, sliced tomatoes, portioned grilled chicken, chorizo and black beans. Refer to temperature observation chart. Per discussion with PIC items from prep top were filled this morning prior to inspection while remaining had been cold holding since last night. CDI - Foods from previous day were voluntarily discarded, today’s foods were transferred to facility’s walk-in cooler and cooled towards < 41 F.
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 metal container holding various in use squeeze bottles at server line. Label. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed two non-functional cold drawers. Units not in use. Waiting on warranty repair, per discussion with PIC. No escalation of points due to improvement from previous inspection. -0-
#49 · Non-food contact surfaces clean
Repeat violation
REPEAT VIOLATION: 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 water pooling inside interior surface of prep unit at server station. 0 demerits due to improvements noted from previous inspection. -0-
#55 · Physical facilities installed, maintained & clean
Repeat violation
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 water pooling at flooring inside protein walk-in cooler. Keep and maintain clean. 0 demerits due to notable improvement observed. -0-
May 16, 2025 A 91.5 · 16 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed two food containers and a ladle soiled with food debris and stored as clean. CDI - Utensils removed to dish pit to be w/r/s.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up on metal catch plate inside ice machine. Increase cleaning frequency and maintain clean. -0-
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 −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 grilled chicken with a final cook temperature of 159 F. CDI - Product brought back to the grill and finished cooking process with temperature reaching > 165 F. -1.5-
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed cheese sauce hot holding at 83 F in warmer. Warmer was off. CDI - Product voluntarily discarded. -0-
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.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold holding > 41 F in various refrigeration units. Refer to temperature observation chart. Line checks not conducted this morning. From discussion with PIC and verification of opening checklist, temperatures noted are recorded from exterior digital thermostat readings. Several TCS foods were filled this morning prior to inspection while others had been cold holding since last night. CDI - Foods from previous day were voluntarily discarded, remaining foods were placed into deep ice baths and or transferred to facility’s walk-in cooler/freezer units and rapidly cooled towards < 41 F. Strongly recommend daily shift line checks and temp logs to ensure products are at < 41 F when being placed into refrigeration. -1.5-
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed (1) tray of caramelized onions and (1) tray of cooked ribs prepared yesterday without date labeling. CDI - PIC confirmed dates and allowed to date mark products.
REPEAT VIOLATION: 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 these TCS foods exceeding the 7 day requirement and or not date labeled: (2) trays of portioned blue cheese dressing, pulled pork (5/9-5/15) and black bean corn relish (5/8-5/14). CDI - All products voluntarily discarded. -3-
***Future repeat violation will result in voluntary discard of foods and implementation of a risk control plan.
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
Corrected during inspection
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 cooked onions held on TPHC with time stamps but no written procedures available. CDI - TPHC form provided and filled onsite. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed several packs of sternos (butane gel chaffing fuel) stored with and above dry goods and burger picks. CDI - Chemicals removed to designated area to prevent contamination. -1-
#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 three containers of pico cooling covered in the walk-in cooler. Also observed blanched fries in the middle of its cooling process placed inside a prep top. CDI - Containers of pico uncovered to facilitate efficient cooling towards < 41 F and blanched fries brought down to walk-in freezer to rapidly cool towards < 41 F. -0-
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.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small gnats in downstairs prep areas. -0-
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in (1) sanitizer bucket containing solution of 50 PPM quat. CDI - Solution discarded and refreshed. -0-
#42 · Washing fruits & vegetables −0.5
Repeat violation
REPEAT VIOLATION: 3-302.15 Wash fruits and vegetables prior to use. Observed avocados with their intact stickers stored in the prep top unit. Remove and then wash before use. -0.5-
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal food containers wet nesting at two utensil shelving units. Separate utensils to allow for proper air drying before stacking. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed two non-functional cold drawers. Waiting on new compressors, per discussion with PIC.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored at the prep units. Replace. -0-
#49 · Non-food contact surfaces clean −1
Repeat violation
REPEAT VIOLATION: 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 heavy food debris accumulation on surfaces under flat top grills. Observed non food contact surfaces of pizza oven in need of cleaning. Observed interior surfaces of prep units and areas surrounding prep top lids in need of cleaning. Increase cleaning frequency throughout and maintain clean. -1-
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from condensing line running across ceiling in down stairs passage leading to the cellar. Repair. -0-
#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 water pooling at flooring below ice machine; draining system not operable. Also observed rusting on flooring surrounding ice machine. Keep and maintain clean. -0-
Feb 11, 2025 A 94.5 · 12 violations
Inspector comments: Meck Regional Safety Meeting flyer forwarded to emails on file.
#6 · Proper eating, tasting, drinking or tobacco use
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 personal food and drinks stored on shelving over food and foodservice supplies for facility. -0-
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed food handler touching raw salmon and then transition into donning new clean gloves. Food handler instructed to remove gloves to wash hands. After hand washing, employee then recontaminated their hands on the faucet handles. CDI - Food handler educated on hand washing procedures and properly washed hands. -0-
#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 a metal food container stored inside of kitchen hand sink. CDI - Utensil removed. -0-
#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 dish machine pulling sanitizer at 0 PPM chlorine after 3 cycles and priming equipment. Sanitizer concentration is measured as routine line check which was provided by PIC today. PIC contacted equipment repair specialist who arrived onsite and replaced faulty tube. Sanitizer now registering at 100 PPM.
***Future compliance visit will be made to ensure sanitizer is pulling adequate concentrations.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. - P. Observed food handler take soiled wiping cloth, wipe down cutting board and immediately use wiping cloth to wipe off knife. CDI - Employee coached and utensil removed to dish pit to be w/r/s. -1.5-
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 and Cleaning and Sanitizing Food Contact Surfaces. https://youtu.be/av1Rbh-lh08.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed salmon filets cold holding at 51 F at reach-in unit. Line checks conducted this morning show product temperature at 39 F. Elevation of temperature determined to be due to leaving the door ajar. CDI - Salmon transferred to the walk-in freezer to rapidly cool down. -0-
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed items which were prepared/first used yesterday without date labeling which include: Pepperoni, caramelized onions, portioned cooked chicken and canadian bacon. Also observed several TCS applicable foods flipped at the prep top stations which did not include their date labels. CDI - PIC confirmed dates and allowed to date mark products.
REPEAT VIOLATION: 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 container of sausage without date marking, milk without date marking and manufacturer expiration date of 1/26/25 and 2/3/25, incorrect date marking of 2/3/25 on house made blue cheese dressing from yesterday. CDI - PIC allowed to correctly date blue cheese dressing, all remaining products voluntarily discarded. -3-
***Future compliance visit will be made to ensure date marking and disposition practices are being followed. Next repeat violation will result in voluntary discard of foods.
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 bags of ice stored on the floor in the walk-in cooler. -0-
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on prep counter. -0-
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with their intact stickers stored in the prep top unit. Remove and then wash before use. -0-
#48 · Warewashing facilities: installed, maintained & used; test strips
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed limescale and debris build-up on interior surfaces of dish machine. Also observed food debris on clean utensil drainboard station. Increase cleaning frequency and maintain clean. -0-
#49 · Non-food contact surfaces clean −1
Repeat violation
REPEAT VIOLATION: 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. Interior of prep top coolers in need of cleaning. Observed heavy food debris accumulation on surfaces under flat top grills. Observed hood vent over cook line with heavy greasy residue build up dripping down. According to certificate of cleaning, services were provided August of 2024. Increase cleaning frequency and maintain clean. -1-
#56 · Meets ventilation & lighting requirements; designated areas used
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on the ceiling and intake vents in the kitchen above refrigeration and shelving for packaged bread. Increase cleaning frequency and maintain clean. -0-
Sep 12, 2024 A 97.5 · 4 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed beans with a date marking of 9/5, exceeding 7 days. CDI - PIC discarded. Observed Mozzarella and quinoa opened today, may or may not be used within a day. PIC date marked.
Repeat - More improvement in datemarking, will keep at half demerits.
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
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored. Replace
#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. Interior of prep top coolers in need of cleaning. Observed shelf lined with mats on the equipment storage shelf sticky to the touch. Clean or replace and maintain.
#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 the wall at the basement food prep area accumulating food debris. Clean and maintain.
Mar 25, 2024 A 95 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler changing tasks touching not fully cooked chicken on the grill to placing cheese to a burger at the flattop. CDI - Food handler removed their gloves and rewashed their hands and donned new gloves. PIC educated the food handler.
#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 shelled eggs stored over ready to eat foods in the reach in cooler next to the flat top. CDI - PIC rearranged the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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. Observed food debris and residue on clean food pans on the drying/storage rack. CDI - Removed the pans and brought to the dish area to be rewashed 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 .
#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 is not been labeled, or if the label is incorrect. -P Observed feta cheese (opened today), mozzarella (opened today) without datemarking. Observed refried beans just prepped today with incorrect labeling. CDI - PIC properly datemarking. Drastic improvement in datemarking. Since these items were opened today and will be kept for longer than 24 hours, allowed to datemark. Keep at half demerits.
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 refried beans open from the can today at 1:27, placed in the reach in cooler covered, there were other individual portioned amounts in the reach in cooler, temped at 51F. CDI - PIC placed individually packaged on a sheet pan and into the walk in cooler. Large pan was uncovered and moved to the walk in cooler to rapidly cool to 41F.
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
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked. Allow to air dry prior to stacking.
Nov 1, 2023 A 93.5 · details not yet loaded
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Aug 10, 2023 A 93 · details not yet loaded
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Jun 29, 2023 A 94 · details not yet loaded
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Mar 28, 2023 A 94.5 · details not yet loaded
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Dec 6, 2022 A 95.5 · details not yet loaded
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Sep 29, 2022 A 97 · details not yet loaded
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Jun 9, 2022 A 95 · details not yet loaded
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Mar 24, 2022 A 96 · details not yet loaded
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Dec 17, 2021 A 98 · details not yet loaded
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Nov 19, 2019 A 97.5 · details not yet loaded
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May 20, 2019 A 96 · details not yet loaded
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Mar 25, 2019 A 98 · details not yet loaded
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Dec 21, 2018 A 96.5 · details not yet loaded
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May 30, 2018 A 97 · details not yet loaded
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Mar 29, 2018 A 98 · details not yet loaded
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Dec 21, 2017 A 97 · details not yet loaded
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Sep 29, 2017 A 96.5 · details not yet loaded
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Jun 13, 2017 A 93 · details not yet loaded
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Mar 20, 2017 A 96 · details not yet loaded
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Oct 10, 2016 A 93 · details not yet loaded
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Aug 11, 2016 A 94 · details not yet loaded
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May 25, 2016 B 86.5 · details not yet loaded
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Mar 23, 2016 B 88.5 · details not yet loaded
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Dec 31, 2015 B 87.5 · details not yet loaded
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Aug 7, 2015 A 90 · details not yet loaded
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Mar 26, 2015 A 94.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “DUCKWORTH'S GRILL & TAPHOUSE” or State ID 2060018185). Inspection type (routine vs. follow-up) is not published in the county's data.