A98
LAWRENCE CARIBBEAN
3011 WEST BV, Charlotte, NC 28208
Restaurant · NC permit/State ID 2060018387
Latest gradeA (98)
Last inspectedOct 20, 2026
Inspections on record29
On record sinceNov 4, 2015
Score history
Nov 4, 2015Higher is betterOct 20, 2026
Inspections & violations
Oct 20, 2026 A 98 · 3 violations
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being held in chlorine sanitizer solution at 0ppm. -CDI- More bleach was added to the solution to reach 100ppm. REPEAT*** (1 pt)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair.
Observed damaged gasket on a low hot holding unit. Repair necessary gaskets. REPEAT*** (1 pt)
#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 damaged plastic barrier on the wall separating the mop stick from the 3 comp sink. Wood was exposed making the surface not smooth and easily cleanable. Repair surface to make it smooth and easily cleanable. (0 pts)
Jun 11, 2026 A 97.5 · 6 violations
#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 less than 50ppm while actively being used in the 3 compartment sink. -CDI- PIC added more bleach to the basin and sanitizer was able to reach 50ppm. Dishes were rewashed. (0 pts)
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
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed jerk chicken below 135F while hot holding. -CDI- PIC reheated chicken in oven. Due to severity, points not deducted. (0 pts)
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 .
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being held in chlorine sanitizer solution at 0ppm. -CDI- PIC added more bleach to the solution. Sanitizer was brought up to 100ppm. REPEAT*** (1 pt)
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
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.
Observed 2 knives being stored between a prep table and RIF. -CDI- PIC removed the knives and placed them to wash. (0.5 pts)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair.
Observed damaged gasket on a low hot holding unit and a torn gasket on one of the RIC’s. Repair necessary gaskets. REPEAT*** (1 pt)
#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 accumulation of residue/debris on the wire shelves in one of the RIC’s. Increase cleaning frequency. (0 pts)
Feb 5, 2026 A 98 · 3 violations
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed food products such as boxes of chicken, potatoes, and onions being stored directly on the floor. PIC stated that the items were brought in around 8:30am. -CDI- PIC placed the items at least 6 inches above the floor. (1 pt)
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed a large and small container of wiping cloths with chlorine sanitizer at 0ppm. Replace sanitizer with properly concentrated solution. (0.5 pts)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair.
Observed damaged gaskets on the hot holding unit next to the 3 compartment sink as well as the RIF adjacent tot he grill station. PIC stated that they are having a gaskets come out to measure/make a new one. PIC also showed EHS the replacement gasket for the RIF. The gaskets do not appear to be affecting the integrity of the contents inside the units. REPEAT*** (0.5 pts)
Aug 28, 2025 A 98 · 3 violations
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed jerk chicken holding at 120F while said to be in hot holding. -CDI- PIC immediately removed chicken and placed it in the oven to be quickly reheated. Chicken had reached 170F before EHS started to type up the inspection. Due to this being the only items not at 135F or above, no points taken. (0 pts)
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 −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 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 no dates for 3 large pans of collard greens. PIC state that the collard greens were made the night before. -CDI- PIC placed the appropriate dates on the pans. facility was able to keep the food. (1.5 pts)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair.
Observed torn/damaged gaskets in the hotbox stored near the 3 compartment sink. Replace damaged gasket. REPEAT*** (0.5 pts)
May 13, 2025 A 96 · 7 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No CFPM on site for the beginning of the inspection. CFPM arrived 45 mins into inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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 an opened gallon of milk in the front counter lowboy refrigerator at a temperature of 47F. Milk was out of temperature for an unknown amount of time.
- Observed 4 trays of raw prepped jerk chicken in the RIC adjacent the back door of the facility. Trays were stacked on top of one another. Top tray was observed at 44F and temperature increased at each tray further down in the stack. Bottom tray was observed at 49F. Employees stated preparing the items earlier that morning at 9:30am.
CDI - PIC voluntarily discarded milk. Raw jerk chicken was taken out of RIC to begin the cooking process immediately and trays remaining in the RIC before cooking were staggered to allow for proper cooling.
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 −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 cooked rice cooling in a deep, thick, plastic bowl with a lid over the top of the rice (not tight fitted) in the RIC closest to the back door of the establishment. Rice was observed cooling at a rate of .03 degrees/min. REPEAT.
CDI - PIC stated the rice was made to be used this day and decided to place directly into the oven to reheat to 165F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed 3 bags of frozen oxtail being thawed in the food prep sink at ambient temperatures and not under running water. Items were observed still frozen at the time of discovery.
CDI - Food prep sink turned on and items continued the thawing process under running water below 70F.
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a spray bottle containing a rum/wine mixture (used for rum cakes) to be unlabeled as to its contents on the prep table across from the 3 compartment sink.
CDI - Spray bottle labeled.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a household only blender on site, stored on top of the 3 door glass RIC at the front counter. REPEAT.
4-501.11 Maintain equipment in good repair. - Observed the gaskets to the large hotbox to be falling off and/or torn in places.
#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. - The interior base and gaskets of the cookline RIFs were observed with an accumulation of food debris and grime.
Feb 19, 2025 A 92 · 9 violations
Inspector comments: EHS observed food grade paper still being used for date marking system.
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no cfpm at start of inspection. CFPM arrived half way through inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwash sink blocked by trash can next to in-use prep sink. CDI- PIC unblocked handwash.
#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 Mac and cheese stored on prep table across from 3-comp temping at 91F. Item had been cooling since 9am. CDI- PIC 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 .
#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. Observed no date on stew beef. Item was prepped on 2/17. CDI- PIC had correct date marked. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed jerk chicken prepped on 2/11 stored in RIC 2. CDI- PIC 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 .
EHS discussed preliminary action for an RCP due to date marking violations over the past 4 inspections. EHS will provide form and complete a verification within 10 days.
#24 · Time as a Public Health Control; procedures & records −1.5
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 yams and plantains without time marked on sticker. CDI- PIC had correct time added to label.
#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 Mac and cheese not cool through parameters fast enough. Items were being on prep table to cool down before being moved to RIC. CDI- PIC voluntarily 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 .
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration of 0ppm. CDI- PIC removed bucket to be refilled. EHS ensured proper concentration was achieved. *REPEAT*
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only blender being used in establishment.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in RIC 1. *REPEAT*
Aug 20, 2024 A 93 · 11 violations
Inspector comments: EHS observed date marking on items with a balled up piece of food grade paper stored inside of containers. EHS suggested facility use a more efficient date marking system.
Per permit, facility has been approved for use of outdoor grill. EHS seeking additional clarification as to whether or not documentation (SOP) is required to be maintained on premises per 8-103.12: Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. EHS will follow up with PIC.
Labeling needed for house-made juices **10 DAY ITEM**: WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
EHS discussed proper cooling methods with PIC.
EHS seeking clarity on whether or not salted fish needs to be maintained at 41F or below. EHS will follow up with PIC
#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 thawing fish stored over cut cabbage in RIC. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 3 containers of cut cabbage prepared yesterday between 44-54F. -CDI- PIC voluntarily discarded items. -0-
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 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed jerk chicken hot holding at 121F on steam table. Observed multiple containers of jerk chicken hot holding in steam cabinet at 112-133F. Observed oxtails hot holding at 126F in steam cabinet. -CDI- PIC reheated items to above 165F. **REPEAT** -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 .
#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 shredded cheese at 44F and milk at 43F in RIC #1. -CDI- PIC voluntarily discarded items. -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 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed potato salad in lowboy with no date, cut tomato in RIC #1 with no date, housemade drinks containing heated ginger with no date marks, peas in RIC #2 with no date and cut cabbage in RIC #2 with no date. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items. **REPEAT** -3-
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 .
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
3-404.11 (A) (B) Juice packaged in the food establishment shall be treated under a HACCP plan or properly labeled if not treated.-P/Pf-/
3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Observed juices packaged in food establishment with no warning label. **10 DAY VERIFICATION REQUIRED** -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 cut cabbage prepared yesterday that did not meet cooling parameters. Items were found cooling in RIC, tightly packed in plastic containers stacked on top of each other. Observed mac and cheese cooling in ambient air in plastic container with a lid with no change in temperature after 1 hour. Observed rice cooling in plastic container with a lid. -CDI- EHS educated PIC on proper cooling methods and PIC discarded of items that did not reach cooling parameters and removed lid from rice and Mac and cheese and placed in RIC to facilitate rapid cooling. -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 .
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration of 0ppm. -CDI- EHS corrected concentration to 100 ppm. EHS educated PIC on changing out wiping cloth sani buckets more frequently. **REPEAT** -0.5-
#43 · In-use utensils: properly stored
Corrected during inspection
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 in-use utensils stored in water at 119F. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying equipment. -CDI- EHS educated PIC on proper drying methods.
#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 food stored over retail food in RI units. -CDI- PIC relocated items. -0-
Dec 13, 2023 A 96.5 · 8 violations
Inspector comments: Facility is permitted to cook outside on portable grill. See permit conditions for additional requirements related to portable grill use.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed oxtail in steam table at 112 F. CDI - PIC reheated above 165 F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −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. Observed yams and chicken in RIC without date mark. REPEAT. CDI - PIC added date marks.
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(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 plantains on top of hotbox on TPHC without time stamp. CDI - PIC added time stamp.
#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 in chlorine sanitizer at approximately 0 ppm. CDI - PIC replaced sanitizer.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while still wet. REPEAT.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service trays stored on counter above steam table without protective wrap.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two plastic containers in RIC with chips on lip of container. Replace containers when they are no longer smooth and easily cleanable.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing dishes in water at 86 F. CDI - employee added hot water to wash compartment.
Jul 27, 2023 A 98.5 · 3 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed Irish moss drinks with no date labeled. Observed cod fish dated 7/20. Ensure that foods are dated for 7 days including date of preparation as day one. CDI: PIC dated.
#43 · In-use utensils: properly stored
Corrected during inspection
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 ice scoop handle making contact with food inside of the ice machine. Ice scoop removed by PIC
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a a manner that allows them properly air dry. Observed dishes left wet stacked on top of eachother. Recommend food establishment to pyramid stack dishes.
Jan 26, 2023 A 99 · details not yet loaded
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Oct 24, 2022 A 98.5 · details not yet loaded
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Jun 28, 2022 A 99.5 · details not yet loaded
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Feb 10, 2022 A 95 · details not yet loaded
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Oct 4, 2021 A 98.5 · details not yet loaded
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Jun 23, 2021 A 98 · details not yet loaded
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Jan 11, 2021 A 97.5 · details not yet loaded
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Oct 1, 2020 A 97.5 · details not yet loaded
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Feb 21, 2020 A 97.5 · details not yet loaded
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Oct 16, 2019 A 98.5 · details not yet loaded
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May 17, 2019 A 97 · details not yet loaded
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Feb 11, 2019 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.
Aug 9, 2018 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.
Feb 21, 2018 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.
Oct 17, 2017 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.
May 17, 2017 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.
Feb 20, 2017 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 21, 2016 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.
Apr 4, 2016 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.
Nov 4, 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.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “LAWRENCE CARIBBEAN” or State ID 2060018387). Inspection type (routine vs. follow-up) is not published in the county's data.