A97

CHEF HENRY CATERING

1050 DEVORE LN, Matthews, NC 28105

Restaurant · NC permit/State ID 2060018225

Latest gradeA (97)

Last inspectedOct 28, 2026

Inspections on record32

On record sinceMay 28, 2015

Score history

May 28, 2015Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 97 · 4 violations

#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 reading low concentration at the 3-compartment sink, at 0ppm. Also observed active dish washing with sanitizer at 0ppm chlorine in the dish machine. CDI. PIC replaced the solution. CDI: PIC added more chlorine and EHS observed sanitizer was reading at proper concentration, around 100ppm. 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

#23 · Proper date marking & disposition −1.5

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). 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 . 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 pasta salad, chicken in the WI WITHOUT dates. CDI. PIC indicated that all will be used today. Education was provided on date marking. Facility does have a date marking system. 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 .

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

Corrected during inspection

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf. Observed soup empty in warewashing equipment. CDI. PIC replaced.

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

Corrected during inspection

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. CDI. PIC removed.

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Jun 29, 2026 A 98 · 3 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility with an employee health policy that is incomplete. PIC was provided a new version. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

REPEAT 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 high volume of salads cooling in WI in tightly wrapped saran wrap inside the walk-in cooler. CDI. Education was Provided on the cooling method and cooling process. 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.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the dish washing area during inspection.

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Feb 12, 2026 A 98 · 3 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in the WI after cooling was completed. CDI. PIC covered.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the WI cooler.

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Oct 27, 2025 A 95 · 11 violations

Inspector comments: Inspection conducted with EHS Kayla Ward and PIC Marlem Miranda present.

#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 white bucket stored inside of dish pit hand sink. CDI - PIC removed bucket. -0-

#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 multiple foods covered in white, grey, brown and green microbial growth in the walk-in cooler (whole tomatoes, cauliflower, cherries and dressings). CDI - PIC complied and voluntarily discarded all foods. -1-

#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 chicken with final cook temperature between 152-156 F. CDI - Food handler placed chicken back into the oven to finish cooking process. Food temped and reached > 165 F. -1.5-

#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 is not been labeled, or if the label is incorrect. - P. Observed container of milk held past expiration date of 10/13 and various TCS applicable foods thawing in the walk-in cooler without pull dates (baked beans, ham and mac & cheese). CDI - PIC voluntarily discarded milk and added pull dates for foods thawing. -1.5-

#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 garden salad on TPHC from 11:30-1:00 pm but no written procedures available. CDI - EHS provided facility with hard copies of TPHC in English and Spanish. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled bucket of soapy water. CDI - PIC instructed to label bucket. -0-

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

REPEAT 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 high volume of garden salad inefficiently cooling in a large deep plastic bowl and tightly wrapped in saran wrap inside the walk-in cooler. During assessment, process of cooling was interrupted as food was transferred to the line for lunch services. PIC transferred salad bowl in the WIF to resume cooling process. No change in temperature was observed after an additional 15 minutes. CDI - Salad transferred and spread out on to a flat metal container and placed back in to the WIF. EHS observed temperature decease to < 41 F after additional 15 minutes. -0.5- 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.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of packaged raw chicken stored under leaking condenser line in the walk-in cooler. Also observed same boxes and container of raw chicken stored on aluminum shelving stand with black microbial growth in the walk-in cooler. No physical evidence of contamination observed. CDI - Container and boxes moved to prevent contamination. 3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed unattended container of uncovered ice and uncovered pitcher of water in dining room. CDI - PIC covered with plastic wrap. -0-

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

Corrected during inspection

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 single service hinged containers stored upwards on top of hot line. CDI - PIC removed containers. -0-

#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 cleaning needed throughout shelving equipment of the walk-in cooler due to spread of black and dark brown microbial growth. Treat areas, clean and maintain clean. -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 some black/dark brown microbial growth on ceiling of walk-in cooler. Treat, clean and maintain clean. -0-

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Apr 15, 2025 A 97.5 · details not yet loaded