A97

MCDONALD'S #31295

9710 REA RD, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060018628

Latest gradeA (97)

Last inspectedOct 12, 2026

Inspections on record21

On record sinceSep 1, 2016

Score history

Sep 1, 2016Higher is betterOct 12, 2026

Inspections & violations

Oct 12, 2026 A 97 · 3 violations

Inspector comments: 72 HR VR - EHS will verify cold holding of both units as mentioned.

#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 mustard and ketchup dispensers stored as clean with remnants of food inside dispensers. Also observed wet stacking amongst plastic containers on clean dishes rack. CDI - PIC re-located to dish to be re-wash, rinse, sanitized. -0-

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 dr RIC cold holding TCS items tomato, shredded lettuce, and shredded cheese above 41F (see temperature observations). It was observed that the cooler was densely packed with many containers precluding appropriate airflow circulation to keep food items 41F and below. PIC checked their cold holding unit temperatures via app on tablet and verified the cooler was relaying to be less than 41F. Once items were removed ambient of unit was observed at 40F and facility will keep less items in cooler to support proper airflow. EHS also observed another 2 drawer cooler cold holding TCS items liquid egg whites, Canadian ham, and egg folds above 41F (see temperature observations) in top drawer. PIC stated bottom drawer was not working, EHS took internal ambient on top drawer of cooler and observed 58F. CDI - PIC instructed food handler to re-locate TCS foods from 2 dr RIC into WIC to rapidly cool and turned the internal temperature of cooler down while EHS was there. PIC instructed food handler to discard affected items from 2 drawer cooler and discontinue use until maintenance can come fix it. 72 HR VR - EHS will return or verify via maintenance invoices, proper cold holding of these units within 72 hrs. REPEAT -3-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed cold holding unit below juice machine to be holding excessive amount of water in the bottom of the unit. Also observed 2 drawer cooler in disrepair. -0-

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Apr 6, 2026 A 98 · 3 violations

Inspector comments: EHS will return 4/7 to verify WIC is functioning.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed inside of one microwave oven with visible build up. Increase frequency of cleaning.

#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 WIC running high. Temperatures of TCS items in cooler were between 45F - 47F. Looking at the temperature log on the tablet with the PIC and a high temperature alarm was triggered at 12:35pm. Time this was noticed during the inspection was 4:00pm. The WIF is attached to the WIC. PIC moved all TCS items to freezer to rapidly cool and left WIF door open in order to drop temperature of WIC. PIC called emergency maintenance and ETA was 4:45pm (45 minutes from time call was placed) Facility has other cold holding equipment that is all functioning properly. VR REQUIRED. EHS will return to facility on 4/7 first thing in the AM to verify WIC is functioning properly. 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 .

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both lids missing off of the dumpster and door open. PIC stated will call company to get lids. Keep doors closed.

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Jul 15, 2025 A 95.5 · 7 violations

#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 Observed shell eggs stored in container with liquid eggs and cooked egg patties. Store raw eggs below RTE foods. CDI-shell eggs relocated to the bottom. Points not escalated this time because it is one item. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed gravy from a can cooling in reach in with cooling rate of 0. Burritos in walk in at 44F. Time stamp said prepared before 9AM. Burritos wrapped in paper then placed in lidded container. CDI-burritos voluntarily discarded. Gravy uncovered and put in WIC. 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed staff put TPHC stickers on after my arrival (all products had the same discard time with different levels of product). Stickers must go onto product when removed from temperature control. CDI-discussion with PIC

#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 tightly wrapped and covered burritos cooling in walk-in. CDI-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in kitchen, keep insects out of kitchen

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in holders with build-up on interior. CDI-holders taken back for cleaning.

#51 · Plumbing installed; proper backflow devices −1

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no backflow preventer on water hydrant at can wash in dumpster corral. Verification Required

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Jan 2, 2025 A 98.5 · 2 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs beside RTE Canadian bacon in egg cooler. CDI- PIC moves Canadian bacon. (-1.5)

#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 dish stored as clean with grease and food residue. CDI- PIC moves dish to ware-washing. (-0)

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Jul 2, 2024 A 96.5 · 7 violations

Inspector comments: EHS had productive discussion with PIC regarding modifications to improve their cooling outcomes. EHS explained that shallow containers, metal containers, keeping items without lids or tight seals, and not overfilling containers all can contribute to improving air flow around the food, which decreases heat. EHS advises the PIC to utilize their probe thermometer to monitor items cooling with increased frequency to assure they are on track to reach 70F within the first 2 hours, and 41F by the end total of 6.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used glove inside basin of hand sink beside French fries. CDI- PIC disposes of glove. (-0)

#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 sausage burritos prepped between 5:30-6:00 am cooling inside WIC at 53F, and no change in temperature between 10:30-11:30 am. CDI- PIC voluntarily discards burritos. See comment. (-1.5) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine in sanitizer bucket at greater than 200PPM. CDI- PIC remixes sanitizer to a concentration of 100PPM. (-1)

#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 over-filled containers of lidded, shredded lettuce in lowboy, unable to cool. No change in temperature observed over the course of 35 minutes, and lettuce remained 44F. Sausage burritos also observed overfilled and in lidded containers at 53F did not decrease in temperature between 10:30-11:30 am. CDI- PIC moves lettuce to WIF where it drops to 41F within 20 minutes, discards burritos which failed to cool properly. See comment. (-0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Repeat violation

4-501.11 Maintain equipment in good repair. Observed lowboy on right hand side of cook line fryers in poor repair. EHS notes this same lowboy was in unusable condition at the last inspection. -REPEAT- No points taken due to absence of cold holding violations as last time, and PIC reports of broken part being on order. Points shall be escalated next inspection should equipment remain onsite in poor repair. (-0)

#49 · Non-food contact surfaces clean −0.5

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed build up of food debris on outer surfaces of frying equipment. EHS advises increased cleaning frequency to preclude build up of debris. (-0.5)

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug at dumpster. (-0)

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Mar 15, 2024 A 94 · 8 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean in ware-washing area to be sticky and soiled with dust or food residue. -1.5 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shelled eggs in non-functional cooler at 67F. CDI- PIC immediately discards of eggs and all other items stored in cooler. -1.5 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes at prep line at 55F. PIC confirms the tomatoes are not on TPHC. CDI- PIC immediately discards tomatoes. -0 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed leaking bottle of toaster cleaner stored near food prep. CDI- PIC removes bottle to locked chemical storage and sanitizes area exposed to spill. -1.0

#45 · Single-use & single-service articles: properly stored & used −0.5

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 French fry containers stored in cabinet which was littered with food debris and visibly contacting the napkins. -.5

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Repeat violation

4-501.11 Maintain equipment in good repair. Observed small reach-in cooler non-functional with a puddle of water, and food debris inside. Do not use until repaired and sanitized. Repeat. No escalation of points taken due to the greater risk being addressed with points under cold holding. -0.

#49 · Non-food contact surfaces clean −0.5

4-602.11(E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed soda machine nozzles with visible build up and shake machine wand soiled with food. Repeat. -.5

#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 need for cleaning throughout the facility. Corners and areas surrounding equipment at the cook line, in particular, are especially soiled with dirt and food debris. -.5

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup sitting on cold holding equipment near the service line. -.5

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Oct 26, 2023 A 98 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several plastic pans stored as clean had visible sticker residue on them. Also, several hot holding pans were stored as clean, but had visible food residue on them and needed to be cleaned. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled utensils taken to 3-compartment sink to be rewashed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Several soda nozzles had visible black buildup on them and needed additional cleaning. Clean soda nozzles as specified by manufacturer, or as often as necessary to maintain them clean. CDI - PIC took nozzles to 3-compartment sink to be washed.

#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 Cut tomatoes held using TPHC were labeled to be discarded tomorrow. All other TCS foods held using TPHC had correct discard time on them. CDI - PIC re-printed TPHC label that said discard by 2:30PM. 0 pts.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employees on cook line were not wearing hair restraints. Food employees must wear a hat or hair net. 0 pts.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. 2 coffee coolers beside drive-thru were not working. Establishment was not using coolers. Do not use coolers until they are repaired. 0 pts.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2 employee drinks were stored on reach-in freezer lid. Store employee drinks in a separate area where potential contamination of food can't occur. CDI - Drinks discarded by employees.

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Jun 6, 2023 A 99 · details not yet loaded