A96.5
MOO & BREW
1300 CENTRAL AV, Charlotte, NC 28205
Restaurant · NC permit/State ID 2060018409
Latest gradeA (96.5)
Last inspectedOct 15, 2026
Inspections on record30
On record sinceJun 7, 2016
Score history
Jun 7, 2016Higher is betterOct 15, 2026
Inspections & violations
Oct 15, 2026 A 96.5 · 9 violations
#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 shell eggs stored above ready-to-eat sauces in the prep cooler. -CDI- Storage order was corrected and raw eggs were moved to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 grilled onions on stovetop holding below 135F. -CDI- PIC voluntarily discarded the onions. EHS recommends storing onions in hot steam well or directly on stovetop, or in hot water pan on stovetop (current observation was double stacked pan with inches of air between pans). -1/2 points due to improvement noted since last inspection-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 foods in salad prep cooler above 41F (see temperature chart). PIC stated all foods were moved into the cooler from the WIC this morning, at 10:45am. PIC stated the thermostat was adjusted last night to a warmer setting due to the cooler freezing foods. -CDI- PIC set thermostat to a cooler temperature and EHS observed ambient temperature drop during inspection. -Foods currently stored in cooler were put on temporary 4-hour TPHC to be voluntarily discarded at 2:45pm.
-Observed lemon dill yogurt and goat cheese above 41F in prep cooler next to grill. Observed flip top lids open throughout inspection. All other TCS foods in the cooler were properly cold holding at or below 41F. -CDI- PIC placed lemon dill yogurt and goat cheese on temporary 4-hour TPHC, to be voluntarily discarded at 2:45pm. Going forward, PIC stated TCS sauces will likely be held on 4-hour TPHC and flip top lid will be kept closed more frequently.
-Observed garlic/oil mixture stored at room temperature during inspection, above 41F. -CDI- PIC placed garlic oil on temporary 4-hour TPHC, to be voluntarily discarded at 2:45pm. Going forward, PIC stated garlic oil will likely be held on 4-hour TPHC. EHS provided blank copy of TPHC procedures and explained TPHC to PIC.
-Observed top level of portioned ranch in prep top cooler above 41F. Observed lower level of portioned ranch properly cold holding below 41F. Observed portioned cups over-stacked in cooler. -CDI- PIC voluntarily discarded the top levels of portioned ranch above 41F.
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 few seasoning containers without labels. Ensure all containers have the common name of the food product.
#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 multiple boxes of food stored on the floor in the WIF. Store all food off the ground.
#43 · In-use utensils: properly stored −0.5
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed in-use knife stored between flip top lids of prep cooler. Store clean utensils on cleaned/sanitized surfaces.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed few dishes wet stacked. Ensure all dishes are fully air dried before stacking.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. -Observed AC unit leaking above salad prep cooler. Observed bin collecting the leaking water to prevent contamination. -Repair unit to prevent leaks.
#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 items (jacket, bag) stored on dry storage shelf. Store employee items in separate area to prevent contamination of customer foods.
Jun 15, 2026 A 96.5 · 6 violations
#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
Observed employee use double gloves to handle raw meat to place on grill then discard top gloves to handle RTE food. CDI hands washed and educated employee on issue,
#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 and plastic pans that were soiled with leftover date sticker debris on clean storage rack. CDI items pulled from rack to be rewashed for service.
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 .
#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 containers of bib lettuce and containers of diced tomatoes that were above 41F and they were placed to cool at 1030am. CDI items discarded.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer onions and bacon wrapped jalepeno that was holding below 135F in hot well. CDI items discarded. Suggest placing bacon jalepeno on TPHC and check for holding during service for remaining 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 −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 black bean hummus that was stored in the prep top at 87F and in the walk in covered at 87F. CDI PIC immediately placed product in walk in freezer and it dropped to 56F but the hummus in the walk in dropped to 80F. CDI hummus in walk in uncovered and placed in walk in freezer and stirred both products to accelerate cooling. Observed facility prepare lettuce and diced tomatoes this morning and place into reach in units without cooling down prior to Service. CDI items above 41F and past 4 hour time and discarded. If facility needs to use product during cooling process ensure product is appropriately cooled or used up prior to the end of 4 hour window.
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 .
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed hose connection at back can wash with a pressurized hose without a secondary vacuum breaker attached. CDI water turned off and pressure released.
Feb 26, 2026 A 95.5 · 4 violations
#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 bottle of bleach and spray bottle of cleaner that was stored in handsink. CDI items relocated.
#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 employees use gloves to throw out trash and return to handling utensils with the same gloves. CDI gloves discarded and hands washed. Observed employee use gloves to leave kitchen and go in walk in and return to food prep on cook line. CDI gloves discarded and hands washed.
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sun-dried ranch cups, ranch cups, and cheeses in reach in units that were overstocked and holding above 41F. CDI items moved to walk in or discarded.
Observed items in prep top and reach in for burger prep unit with an ambient of 32F but TCS items holding above 42F. CDI PIC stated they flipped station and refilled at 4pm. Items discarded and items from 4 placed on TPHC for dinner service. 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 .
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed black beans (2/19), black bean hummus (2/18), pimento cheese (2/18), goat cheese (2/18) held past 7 days. CDI items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Oct 9, 2025 A 96 · 8 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee use clean bare hands to turn off the water faucet after washing hands. CDI - EHS provided education to employee. Employee rewashed hands and used paper towel to turn off water, then donned gloves.
#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 open package of raw horseradish root with white and green growth in WIC. CDI - PIC discarded horseradish.
#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 black buildup on interior of ice machine. Per PIC, machine is cleaned weekly by staff, and then monthly via a cleaning service. PIC to address cleaning frequency.
#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- Observed container of tomato paste in WIC without date marking. Observed container of house made pickles in burger prep unit without date mark. Per PIC, container was filled with pickles from container in WIC with date mark of 10/8. CDI PIC discarded tomato paste, and added correct date to container of pickles in prep unit.
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) In WIC, observed container of raw garlic in oil with date_time stamp of 10/2_1:42. Observed container of black bean hummus with date_time stamp of 10/2_1:50. In salad prep unit, observed container of black bean hummus with date of 10/4 that came from container in WIC with 10/2 date. CDI - PIC discarded out of date items.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility.
#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 electric cords and electric boxes in the middle prep area where fries are prepared.
#55 · Physical facilities installed, maintained & clean −0.5
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.
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 vents in ceiling above prep area near stove top with dust and debris, peeling paint and rust. Clean with more frequency and repair, repaint or replaced vents/vent covers.
#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 personal shirt hung next to single use items.
Apr 28, 2025 A 95 · 4 violations
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed goat cheese, sliced lettuce, pimento cheese, black bean hummus, sliced cheese and diced tomatoes stored in prep cooler that were held above 41 F. Employee stated items were pulled from walk-in cooler this morning, and placed in prep coolers. Temperature of prep cooler #1 is 36 F. Prep cooler #2 is having issues and are using ice to help maintain temperature. VR- facility has up to 3 days to repair unit. Facility will decide on Cold holding or TPHC. REPEAT (full points). Risk Control plan may be put in place if violation continues.
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 −1
Corrected during inspectionRepeat violation
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 bottle of sauce and oil stored at prep area that were not labeled. Also, observed containers of sugar and flour not labeled in dish area. CDI- items were properly labeled. Repeat ( half point due to no points taken at last inspection.)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of containers that were stacked wet at dish area. CDI- containers were separated and allowed to air dry.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
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 single-service trays that were not inverted stored in kitchen area. CDI- trays were inverted.
Feb 6, 2025 A 94 · 9 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low temp dish machine test at 0ppm of chlorine. PIC stated they will contact ecolab to service the equipment. EHS advised that until ecolab can repair the dish machine they are to wash, rinse and sanitize dishes in the 3-compartment sink. 3 DAY VR 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 turkey burgers and firecrackers (jalapeños, cream cheese, and raw bacon) prepped at 11AM miss the cooling window. Refer to temperature chart. CDI- PIC voluntarily discarded the items.
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
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese and two containers of cut lettuce in the prep unit that were holding above 41F. PIC stated that they were having issues with the prep unit and a service request was put in. PIC stated that food was being held on ice in the prep unit. Cut lettuce and goat cheese were in deep plastic containers that did not allow product to fill sit in ice. Observed sliced american and pepper jack cheese above 41F in the grill drawer . CDI- Items were placed in the walk-in cooler to facilitate rapid cooling. New Goat cheese and cut lettuce from the WIC were transferred into metal pans with less volume. Maintenance arrived during inspection to repair the prep unit. Top layer of sliced cheese over 41F were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
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 Observed no date marks for coleslaw and garlic oil. CDI- PIC voluntarily discarded the 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 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 cut lettuce, goat cheese, cooked black beans in WIC with no date marking.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored above single service items in dry storage area. CDI- PIC corrected storage order.
#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 firecrackers and turkey burgers cooling in the WIC covered with lids and tightly packed. CDI- EHS provided education on cooling methods such as leaving items uncovered while cooling and spreading items on a thin sheet pan. PIC uncovered the items.
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 .
#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 panic, flour, sugar, and dry chicken batter without labels. CDI- PIC labeled items during inspection.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several wet stacked metal pans and metal trays in clean dish storage area. CDI- PIC removed items and took them to be re-washed, rinsed and sanitized in the 3-compartment sink.
#55 · Physical facilities installed, maintained & clean −1
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 ceiling tiles and compressor for the beer cooler in need of cleaning. REPEAT.
Jul 10, 2024 A 93.5 · 7 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
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 one open, employee drink stored on top shelf above bread rake in kitchen area. CDI- drink was removed. -zero-
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill a container used for steaming burgers on grill from hand sink in dish machine area. CDI- employee was educated about using a different sink. -zero-
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several items in prep cooler #1 that were stored above 41 F. PIC stated that items were at proper temp at 10 am. - items were placed on time as a Public Health control. Items were discarded at 2pm. VR- facility has up to 3 days to replace/repair unit. REPEAT (full points).
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies and tow dead roach in dish area. Pest control was called to perform treatment soon. Treatment is done every three months. -zero-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Prep cooler near grill is reading 59 F. PIC will have someone repair unit soon.
#49 · Non-food contact surfaces clean −1
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. Clean exterior of fryers, grill, shelving, and refrigeration units in kitchen area. Clean exterior of dish machine in dish area. REPEAT (full points).
#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. Replace missing ceiling tiles in ceiling of dish room.
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. Clean splash from walls behind prep stations and dish machine. Clean dust from a/c vent screens and ceiling tiles in kitchen area. REPEAT (full points).
Apr 1, 2024 A 94 · 8 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. Did not observed employees washing hands between changing task in kitchen area. CDI- education was performed with employees on when to wash hands.
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed items in steam table that were reheating in the steam table. At 1 hours and fifty minutes, items were only at 135 F (should be 165 F). CDI- Items were move to grill top to be properly reheated in time, once suggested by inspector. -zero-
#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 food in cooler drawer that were stored above 41 F. Also, observed dressings made of yogurt that were stored in prep cooler over night. CDI- PIC voluntarily denatured and discarded items into trash.
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 .
#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. There was not an area designated for dented cans. CDI- PIC labeled an area for dented cans. -zero-
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers there were stacked wet at dish machine area. CDI- containers were separated and allowed to air dry. -zero-
#45 · Single-use & single-service articles: properly stored & used −1
Corrected during inspectionRepeat violation
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 in kitchen area not inverted. CDI- trays were inverted. REPEAT (full points).
#49 · Non-food contact surfaces clean −1
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 grease buildup on exterior of fryers and grill in kitchen area. REPEAT (full points).
#55 · Physical facilities installed, maintained & clean −0.5
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 dust on ceiling above food prep area in kitchen area.
Jan 29, 2024 A 96 · 9 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
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 open employee drink stored above food prep during food prep. CDI- drink was removed.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Observed buildup on top interior of ice machine in dish room area. PIC will have someone clean it soon.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed food debris on interior of containers stored in clean area in dish room. CDI- items were placed at dish machine to be cleaned
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-lh
#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 one spray bottle of cleaner that was not labeled near hand sink in kitchen area. CDI- containers was labeled. -zero-
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed two containers of salmon pieces thawing in prep sink without water or agitation (at room temperature). CDI- salmon was placed in walk-in cooler to further thaw.
#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 containers are prep station in kitchen area that were not labeled. CDI- containers were labeled. -zero-
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
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 not inverted at prep station in kitchen area. CDI- trays were inverted.
#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. Provide spec sheet for walk-in freezer that was installed an put in use in August of 2023. PIC stated that they were not aware that they needed to notify the inspector or plan review personnel. -zero-
#49 · Non-food contact surfaces clean −0.5
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. Clean exterior of fryers, grill, and dust from fan screens in dish room areas. Clean exterior of containers in dish room area. REPEAT (half points due to severity).
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean buildup from walls near dish machine in dish room area. REPEAT (half points due to no points taken at last inspection).
Jul 5, 2023 A 95.5 · 6 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed food employee wash hands and cut off nozzle with bare hands at hand sink near dish machine. CDI- PIC gave instructions to employee on hand washing. Employee rewashed hands correctly. -zero-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed items at prep cooler #1 and #2 that were stored for cold-holding (and not for cooling) above 41 F. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#40 · Personal cleanliness −0.5
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food while wearing a wrist watch. CDI- employee removed watch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on a hair restraint.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
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 several stacks of single-service trays that were not inverted while stored in kitchen area. CDI- containers were inverted.
#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. Clean dust and buildup from fan screen of fan near 3-comp sink.
#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. Clean dust from ceiling tiles in kitchen area. -zero-
Apr 12, 2023 A 95.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in dish room area. PCI stated that area will be cleaned soon.
#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 sliced lettuce, sliced tomatoes, spring mix stored in cold holding unit above 41 F. Observed that items were over stacked in containers. PIC stated items were placed in unit this morning. CDI- items were placed in walk-in cooler and allowed to further chill.
For more information, please visit: http://meck.co/FoodSafety 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 −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 containers of black bean hummus that was dated for 4/3. The date today is 4/12. Items were stored over 7 days without any dictation of being frozen during the time. CDI- PIC voluntarily denatured and discarded product into trash.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of sanitizer stored near front counter that was not labeled. CDI- spray bottle was labeled. -zero-
Dec 30, 2022 A 95 · 7 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employees wash there hands and cut of the faucet with there bare hands. CDI- employees were educated on not recontaminating their hands once washed.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon wrapped jalapeños stored above banana peppers and onions. CDI- items were reversed. REPEAT (half points due to improvements).
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed openings in back storage area that may lead to entry of rodents. -zero-
#40 · Personal cleanliness
Corrected during inspection
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed food employees scooping ice with exposed nail polish. CDI- employee was instructed to wear gloves.
#42 · Washing fruits & vegetables −0.5
Corrected during inspection
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed employee cut jalapeños peppers before washing them. CDI- employee washed peppers. One pepper was discarded.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.
#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. Clean grease buildup from grate between oven and fryers. Clean debris from shelving in racks of cold-holding units.
Aug 31, 2022 A 95 · 7 violations
#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 a stack of buckets stored in front of hand sink near ice machine. Buckets did not impede ability to wash hands. CDIO- stack of buckets were removed.
6-301.14 Post a handwash sign at each handsink. Provide hand wash sign for hand sink at bar area. CDI- Hand wash sign was provided.
#14 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. No parasite destruction letter provided for wild caught salmon listed on the menu for consumer advisory. Facility stated that item is cooked to 165 F although it is listed on consumer advisory. VR- facility will remove item from consumer advisory or provide a parasite destruction letter. Will check within ten days.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bison stored above raw beef in walk-in cooler. CDI- items were reversed.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed peppers stored above pickles and cooked chili in walk-in cooler. CDI- items were reversed. REPEAT (half points due to improvements).
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed Parmesan cheese stored on prep station above 41 F. Package container is marked “keep refrigerated”. CDI- cheese was placed on TPHC for today, and will be held at or below 41 F moving forward. REPEAT (half points due to improvements).
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed that stem of thermometer was broken, causing the temperature to not be accurate. VR- facility has up to ten days to provide an accurate thermometer.
#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. Clean dust from power cord above prep station. Clean exterior of containers, fryers, and shelving in kitchen area. Clean screen on fan near dish machine.
#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. Clean dust from ceiling tile in kitchen area.
May 20, 2022 A 94 · 7 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed three totes of French fries that were stored above 41F. PIC stated that the French fries were cooked yesterday. Fries are hand cut and blanched, cooled, then fried to order. Also, observed sliced lettuce and tomatoes that were stored above 41 F in prep cooler. Items were stored in prep cooler yesterday. CDI- items were denatured and discarded into trash. REPEAT (full points).
#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 boxes of food items stored on the floor in walk-in cooler. CDI- items were placed on shelving in cooler.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed damp, wiping cloths stored on kitchen counters between use. CDI- damp wiping cloths were placed in sanitizing solution.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of containers that were stacked wet. CDI- containers were separated, and allowed to air dry. -zero-
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspectionRepeat violation
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 single-service trays stored on prep table in kitchen that were not inverted. CDI- trays were inverted. REPEAT (half points due to improvements)
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. There were not any test stripes available for the sanitizer used at the facility. VR- facility has up to ten days to provided test strips.
#55 · Physical facilities installed, maintained & clean −0.5
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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls near dish room. Clean dust from ceiling tiles in kitchen area.
Jan 19, 2022 A 94 · details not yet loaded
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Oct 20, 2021 A 94.5 · details not yet loaded
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May 4, 2021 A 97.5 · details not yet loaded
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Feb 19, 2021 A 93 · details not yet loaded
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Oct 8, 2020 A 96 · details not yet loaded
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Jun 16, 2020 A 98.5 · details not yet loaded
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Jul 2, 2019 A 96.5 · details not yet loaded
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Feb 8, 2019 A 97 · details not yet loaded
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Oct 23, 2018 A 97.5 · details not yet loaded
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Jun 29, 2018 A 96.5 · details not yet loaded
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Dec 15, 2017 A 98.5 · details not yet loaded
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Oct 23, 2017 A 98.5 · details not yet loaded
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Apr 24, 2017 A 98.5 · details not yet loaded
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Jan 9, 2017 A 98.5 · details not yet loaded
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Oct 13, 2016 A 99 · details not yet loaded
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Jun 7, 2016 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MOO & BREW” or State ID 2060018409). Inspection type (routine vs. follow-up) is not published in the county's data.