A95
GRECO FRESH GRILLE COLONY
7731 COLONY RD, Charlotte, NC 28226
Restaurant · NC permit/State ID 2060018486
Latest gradeA (95)
Last inspectedJun 22, 2026
Inspections on record31
On record sinceFeb 24, 2016
Score history
Feb 24, 2016Higher is betterJun 22, 2026
Inspections & violations
Jun 22, 2026 A 95 · 8 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty not certified.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspectionRepeat violation
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on shelf above dry good items. CDI- beverage relocated.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in men’s restroom. CDI- paper towels provided.
#15 · Food separated & protected −1.5
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 skewers stored above raw salmon in grill drawers. CDI- foods rearranged. Observed individually wrapped packages of raw burgers and raw salmon stored together in reach in freezer. CDI- products separated.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed green peppers stored above washed ready to eat tomatoes, onions and cucumbers in walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee place raw lamb on grill and then place pitas on grill to warm with same pair of gloves. CDI- employee discarded gloves, washed hands and donned clean gloves. Pitas were heated on grill above 165F.
#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 bus tub of French fries on counter and time label not completed. When label was completed, PIC labeled for 11:00am but actual time was 10:45. CDI- time label corrected and education provided to PIC.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple spray bottles of detergents and cleaners without labels. CDI- all bottles labeled with name of product.
#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 several wet stacked metal pans.
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee food items stored with and above eggs and desserts for restaurant in low boy cooler.
Jan 16, 2026 A 93 · 11 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Follow-up verification required
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed employee unable to provide accurate information about employee health policies and responsibilities during inspection. PIC stated they have yet to host training session on updated employee health poster for employees to sign. Ensure proper training takes place promptly.
10 day VR required.
1 pt.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed multiple uncovered employee drinks being stored above customer foods and on prep tables during inspection. Ensure all employee beverages are stored in a manner that does nor promote contamination of customer foods and beverages.
0 pts.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no handsoap at handsink in kitchen during inspection.
CDI - PIC provided.
0 pts.
#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 ground lamb being stored behind RTE foods in under grill drawers, and raw fish above RTE chicken tenders in WIC.
CDI - PIC corrected storage order.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 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 milk in WIC not baring date of opening during inspection. Observed container of tzatziki baring prep date of 1/15/26 despite PIC claiming it was prepared on 1/15/26.
CDI - PIC able to verify milk had been opened on 1/15/26 and labeled. REHS educated PIC on date marking procedures for foods that are removed from the main batch. Date label corrected.
Repeat. 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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed lowboy unit in facility in disrepair and out of order. WIC capacity insufficient for maximum cooling needs while storing additional items that may be stored in lowboy unit. Repair or replacement necessary.
10 day VR required.
Repeat. 1 pt.
#37 · Food properly labeled: original container −2
Repeat 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 various squeeze bottles on main line not baring label identifying their contents. Ensure all working containers are properly labeled to indicate their contents.
Repeat. 2 pts.
#45 · Single-use & single-service articles: properly stored & used
4-502.13 Single-use and single-service articles cannot be reused.
Observed various single use spice containers that had been washed and reused to store various items throughout kitchen. Replacement with approved multiuse equipment necessary.
0 pts.
#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 mop bucket being utilized to squeeze water out of shredded cucumbers for tzatziki during inspection. PIC stated bucket is utilized exclusively for food, and facility has an additional bucket for floor cleaning. REHS verified that facility has additional bucket. Floor bucket is blue to ensure employees are able to differentiate between the two. REHS strongly advised against using this equipment as a food contact surface.
0 pts.
#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 non-food contact areas in hard to reach and clean areas of mop bucket designated for food preparation caked with debris and build up during inspection. More frequent or thorough cleaning necessary to preclude contamination.
Repeat. 1 pt.
#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 various employee belongings being stored above and in conjunction with customer foods, linens, and service items. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods, linens, and service items.
Repeat. 0.5 pts.
Dec 29, 2025 B 88.5 · 13 violations
Inspector comments: To request re-inspection, contact main office at (980) 314-1620.
EHS provided handwash signs, TPHC form, updated employee health poster, and cooling posters in English and Spanish during inspection.
For further training materials, visit eh.mecknc.gov/food .
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Repeat violationFollow-up verification required
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Observed various P and Pf violations during inspection. Multiple violations repeats from previous inspection. PIC does not show strong knowledge of food safety practices and procedures. More thorough training necessary.
10 day VR required.
Repeat. 1 pt.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing signs at either handsink in food service areas.
CDI - EHS provided.
0 pts.
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed cooked chicken cooling since 10:30am holding at 74F by 1:55pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Chicken voluntarily discarded.
Repeat. 3 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 soup being held outside of temperature control maintaining a temperature of 121F during inspection. PIC stated it had been placed on prep sink approximately 20 minutes before EHS discovery. PIC stated it was removed from the stove to make room for employees to cook their personal lunches, and will be reheated before being placed in soup kettle for customer service.
CDI - Soup reheated to 165F. EHS explained to PIC that maintaining the safety of customer foods should always take precedent.
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 .
#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 spanakopita being held outside of temperature control for at least an hour during inspection. PIC stated it had been removed from cold holding to fulfill an order. Spanakopita maintaining a temperature of 53F upon EHS discovery.
CDI - Spanakopita moved to RIF to rapidly cool.
Repeat. 3 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
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 feta cheese and cooked pasta in WIC baring opening/preparation dates of 12/22. Observed mozzarella in WIC with no date label.
CDI - Feta and pasta voluntarily discarded. Employee who opened mozzarella able to verify mozzarella was opened on 12/28 and labeled.
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: 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 blanched french fries being held on time with no label indicating at what time they were removed from temperature control. Facility’s TPHC procedures outline that all foods held on time will be labeled with start and discard time. PIC stated they instead hold the french fries on time from 11:00am - 3:00pm and discard at 3:00pm regardless of when fries had been removed from temperature control.
CDI - EHS observed french fries be removed from temperature control and allowed PIC to label with start and discard time. EHS advised PIC to follow the written TPHC procedures moving forward.
0 pts
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
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
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed cooked chicken cooling while in covered and stacked plastic containers in WIC. Chicken had missed initial cooling window. PIC stated that chicken is cooled on sheet trays at ambient temperature for two hours before being cut, portioned, and placed into WIC. Chicken voluntarily discarded. EHS strongly advised against allowing chicken to sit outside of temperature control for excessive amounts of time while cooling. Observed insufficient space for proper cooling during inspection. PIC stated facility cooks an entire box of chicken every other day. WIC is not sufficient in size to utilize proper methods to facilitate cooling. EHS to follow up to discuss alternate methods or solutions.
10 day VR required.
Repeat. 1 pt.
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 −2
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 container of oregano in back prep area not baring label identifying its contents.
CDI - PIC labeled.
Repeat. 2 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed heavily soiled pieces of styrofoam in RIF during inspection. Styrofoam had clearly absorbed drippings from raw repackaged meat being stored on it. Removal of styrofoam necessary to preclude cross contamination.
0 pts.
#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 very heavy food debris and dust build up on shelving in WIC. Observed drippings from raw repackaged meat on bottom and sides of RIF during inspection. More frequent or thorough cleaning necessary to preclude food contamination.
0.5 pts.
#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 a multitude of employee belongings being stored above and in conjunction with customer foods and service items all throughout kitchen during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items.
0 pts.
Jul 7, 2025 A 91.5 · 7 violations
#1 · PIC Present, demonstrates knowledge, & performs duties
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed various P and Pf violations during inspection. More active managerial control necessary to preclude future infractions. CDI - EHS coached PIC and provided various documents to help coach PIC and staff on proper food handling safety.
0 pts.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling.
1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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 cooked chicken cooling since 10:00am maintaining 82F during inspection. CDI - PIC voluntarily discarded.
1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in prep units holding above 41F during inspection. See temperature chart. Ambient in unit 60F. Maintenance contacted during inspection. Facility voluntarily halted service until unit could be repaired. 72 hour VR required.
1.5 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 .
#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 cooked chicken being cooled while in deep, covered hotel pans stacked together in WIC during inspection. Chicken had missed initial cooling window. CDI - PIC voluntarily discarded.
Repeat. 0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container −2
Repeat 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 multiple squeeze bottles and shaker bottles on main prep line with no label indicating its contents during inspection. Ensure all working containers are properly labeled with its contents.
Repeat. 2 pts.
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed employee place linen hand towel over pita bread during inspection. Ensure food does not contact hand towels. Observed multiple containers of food being stored on the floor during inspection. Ensure all food is stored at least 6 inches above the ground at all times.
Repeat. 2 pts.
Mar 10, 2025 A 96.5 · 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 employees wash hands for less then 20 seconds then proceeded to turn off the water faucet with bare hands. -CDI- EHS and PIC corrected the action by educating new food employee on proper handwashing procedures. Food employee rewashed hands using correct procedures. (0 pts)
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 .
#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 a large tray of chicken piled up cooling in the WIC. -CDI- PIC had the chicken separated into 2 separate shallow trays to allow proper cooling. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container −1
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 several bottles of oil throughout the kitchen without any labeling. All working containers of oils and spices must be labeled with the common name.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed fruit flies throughout the kitchen during inspection. Service the facility for flies. REPEAT*** (1 pt)
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed 4 large dented cans being stored with other cans that were not damaged. -CDI- Damaged cans were separated. (1 pt)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal containers wet stacked while being stored as clean. Separate containers to allow proper air drying. Improvement from last inspection. (0.5 pts)
Nov 25, 2024 A 95.5 · 4 violations
#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 2 TCS food items that were expired from the date of preparation. -CDI- PIC voluntarily discarded the necessary food items. (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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies throughout the kitchen during inspection. Have the facility serviced for pests. (1 pt)
#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 multiple boxes of food items being stored on the floor in the kitchen and in the WIC during inspection. -CDI- PIC was able to place the chicken in the kitchen at least 6 inches above the floor. (1 pt)
#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 multiple stacks of dishes that were being wet stacked while being stored as clean. REPEAT*** (1 pt)
Jul 29, 2024 A 94 · 9 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee use gloved hands to handle raw salmon, then took gloves off and began to don new gloves without a hand wash in between to then starting cooking on flattop grill. CDI Employee was redirected to wash hands and don new gloves.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee washing lettuce, then once washed using bare hands to scoop lettuce into spinner. CDI PIC redirected employee to rewash lettuce and use gloves to wash, place into spinner and then into containers after.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#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 can opener with encrusted debris and residue. CDI Opener placed in dish area for wash. Clean and sanitize after using.
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 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 garbanzo beans, roasted red peppers, and cut tomatoes without prep date. CDI Items were date marked.
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 .
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 Mozzarella with open date of 7/22 and Greek lasagna with prep date of 7/19. CDI Items 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 .
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
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 EHS observed dented can stored with other cans. PIC voluntarily discarded. Repeat.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers being stored within each other on clean equipment storage shelf above 3 comp sink. Allow equipment to air dry before stacking within each other.
#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. EHS observed leaking vent in WIC. PIC stated that Repairman is scheduled this week. Repeat keep at 1/2 points.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed cracking and missing sealant around hand sink and prep sink next to it.
#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 debris and build up on shelves in WIC.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster.
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed dumpster overflowing and garbage bags on ground.
Apr 26, 2024 A 97 · 4 violations
#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 EHS observed lettuce and chickpeas in flip top unit at 45F. PIC states that lettuce and chick peas have been recently cut/prepped a few minutes prior. CDI lettuce and chick peas were placed in freezer and cooled back down to 41F. -1.5 points
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 −1
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 EHS observed dented can stored with other cans PIC states that cans were not going to be used. CDI PIC voluntarily discarded can. -1 point
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. EHS observed leaking vent in WIC. -.5 points
#55 · Physical facilities installed, maintained & clean
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. EHS observed build up on dry storage cabinets in kitchen area. EHS recommends increase frequency of cleaning. -0 points
Jan 10, 2024 A 96 · 8 violations
#2 · Certified Food Protection Manager −1
Repeat violation
REPEAT
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager present during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 large 5 gallon bucket being stored inside hand sink basin. CDI: Bucket was removed.
#15 · Food separated & protected −1.5
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 salmon and raw shrimp being stored under raw ground beef inside walk in cooler. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
REPEAT
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 canned dolmas cooling at a rate of 0.09F/min inside prep unit. CDI: PIC moved dolmas to reach in freezer to cool. Points decreased due to improvement from last inspection.
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 .
#36 · Thermometers provided & accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer not functioning during inspection. VERIFICATION REQUIRED.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items being stored on the floor inside dry storage closet.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing hands at 3 compartment sink. CDI: Food employee rewashed their hands at a hand 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. Observed ceiling vents inside kitchen area with build up of dust. Clean as needed.
Oct 4, 2023 A 93.5 · 10 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No Certified Food Protection Manager was onsite during inspection. A CFPM shall be at facility during all hours of operation.
#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 employee’s bowl of milk and cereal being stored on top of containers of food in kitchen. CDI: Employee discarded bowl of cereal.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled utensils and equipment at 3 compartment sink and rinse hands under pre-wash faucet and proceed to handle clean equipment and utensils. CDI: Employee washed hands with soap at hand wash sink.
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chopped onions on prep table where employee was working and several pieces of chopped onions were in contact with a soiled wiping cloth containing sanitizer. CDI: Employee removed wiping cloth from prep table and discarded pieces of onions that were in contact with wiping cloth.
#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 organic build up on inside surface of ice shoot on soda fountain. Clean as needed.
#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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed avgolemono soup being held on TPHC on prep counter. Written procedures at facility only listed fries as a food item being held on TPHC. CDI: EHS provided a new updated TPHC form to PIC which was completed onsite.
#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 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 . Observed several bus tubs of fries cooling on prep counter which did not drop in temp after 20 minutes on prep counter. Some fries were moved to 2 sheet trays and the rest were kept in bus tubs and all were placed in WIC. The fries that were spread out on sheet trays were cooling at a sufficient rate, however the fries that were kept in bus tubs were not cooling at a rate sufficient to reach cooling parameters. See temp chart. CDI: Fries were transferred to one last sheet tray that facility had and 2 hotel pans to spread out and allow for greater air flow. REPEAT. EHS will conduct long term compliance visit due to repeated cooling violations.
#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 a box of gyro bread being stored on floor in kitchen. CDI: Box was placed on shelf.
#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 soiled wiping cloth being stored on prep flip top cutting board. CDI: Wiping cloth was moved to sanitizer bucket.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl being used as a scoop stored in a bus tub of tzatziki sauce in WIC in which most of bowl was submerged in tzatziki. CDI: Employee removed bowl.
Jun 21, 2023 A 96.5 · 4 violations
#15 · Food separated & protected −3
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw lamb being stored on a shelf in WIC above a container of raw shrimp. CDI: PIC re-arranged items to proper storage order. REPEAT
#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 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 . Observed a sheet tray of chicken and 3 sheet trays of blanched fries cooling on prep counter at a rate insufficient to reach cooling parameters. CDI: PIC instructed employee to move items to WIC to rapidly cool to 41F or below.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers being stored within each other on clean equipment storage shelf above 3 comp sink. Allow equipment to air dry before stacking within each other.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single service cups and a box of single service soufflé cups being stored directly on floor in dry storage closet. Store singe service articles at least 6 inches off the floor to prevent contamination.
Feb 13, 2023 A 95.5 · 4 violations
#15 · Food separated & protected −3
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 a bag of raw shrimp being stored in the same container as raw burger. CDI: PIC removed bag of shrimp from container. REPEAT
#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low concentration of sanitizer in 3 compartment sink. Chlorine level was approx. 25PPM. CDI: PIC added sanitizer solution to compartment to increase level to required amount.
#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 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 . Observed a container of ready to eat stuffed grape leaves missing date marking. CDI: PIC date marked item that was prepared yesterday.
#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 soiled wiping cloth being stored on prep counter. CDI: PIC instructed employee to place wiping cloth in sanitizer bucket when not in use.
Oct 10, 2022 A 94 · details not yet loaded
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Apr 27, 2022 A 90 · details not yet loaded
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Nov 29, 2021 A 95.5 · details not yet loaded
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Aug 25, 2021 A 96.5 · details not yet loaded
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Apr 22, 2021 A 98.5 · details not yet loaded
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Feb 4, 2021 A 97 · details not yet loaded
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Oct 6, 2020 A 97.5 · details not yet loaded
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Jun 3, 2020 A 97.5 · details not yet loaded
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Oct 7, 2019 A 96 · details not yet loaded
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Feb 22, 2019 A 93 · details not yet loaded
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Aug 15, 2018 A 96 · details not yet loaded
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Mar 13, 2018 A 97 · details not yet loaded
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Jan 5, 2018 A 94.5 · details not yet loaded
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Sep 22, 2017 A 96 · details not yet loaded
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Jun 22, 2017 A 96.5 · details not yet loaded
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Nov 3, 2016 A 98 · details not yet loaded
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Jul 12, 2016 A 97 · details not yet loaded
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May 4, 2016 A 98.5 · details not yet loaded
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Feb 24, 2016 A 95.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “GRECO FRESH GRILLE COLONY” or State ID 2060018486). Inspection type (routine vs. follow-up) is not published in the county's data.