A97

PRESSLEY PARK RESTAURANT

740 PRESSLEY RD, Charlotte, NC 28217

Restaurant · NC permit/State ID 2060018900

Latest gradeA (97)

Last inspectedOct 28, 2026

Inspections on record29

On record sinceAug 21, 2017

Score history

Aug 21, 2017Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 97 · 5 violations

Inspector comments: No raw TCS foods were being cooked during the inspection for EHS to observe. EHS observed great handwashing and gloves changes during inspection.

#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 duty during inspection. REPEAT*** (1 pt)

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths that were soiled with debris/residue not stored in a sanitizer bucket. -CDI- Wiping cloths were immediately placed in a properly concentrated sanitizer solution. (0 pts)

#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 3 dishes that were wet stacked. Separate to allow proper air drying. Due to severity, points are not taken. (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 heavy accumulation of food debris/residue on the side of the fryers and other pieces of equipment. Increase cleaning frequency. REPEAT*** (1 pt)

#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 heavy accumulation of debris/residue on the floors and walls, also in some of the harder to reach areas throughout the facility such as under the fryers and behind the grill etc. Increase cleaning frequency. REPEAT*** (1 pt)

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Jun 3, 2026 A 97 · 4 violations

#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 duty during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives that were stored in between the flip top and another table. -CDI- Employee removed knives and placed them to wash. (0 pts)

#49 · Non-food contact surfaces clean −1

Repeat violation

#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 heavy accumulation of debris/residue on the floors in some of the harder to reach areas throughout the facility such as under the fryers and behind the grill etc. Increase cleaning frequency. REPEAT*** (1 pt)

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Jan 9, 2026 A 96.5 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

#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 employee use bare hands to turn off the water. -CDI- Employee immediately rewashed hands using proper procedures without any correction from the EHS. Points not taken. (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 .

#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 sausage links being stored above RTE shredded lettuce. Also observed frozen raw sausage thawing int he WIC being stored on the top shelf while RTE food items were being stored below. -CDI- Storage order was rearranged. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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. Observed heavy accumulation of food debris/residue on the sides of the fryers as well as the grill station. Increase cleaning frequency. REPEAT*** (0.5 pts)

#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. Observed heavy accumulation of food debris/residue on the floors behind the grill/fryer station. Increase cleaning frequency. REPEAT*** (0.5 pts)

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Sep 15, 2025 A 97 · 6 violations

#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 duty during inspection. PIC had expired ServeSafe. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#43 · In-use utensils: properly stored −0.5

Corrected during inspectionRepeat violation

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 a knife being stored between a RIF and table. Also observed a knife used to cut fish being stored between a pipe and the wall. -CDI- PIC removed both knives and placed them to wash. REPEAT*** (0.5 pts)

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking with a few stacks of metal insert containers stored as clean and dried. Separate containers to allow proper air drying. (0 pts)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

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 items like chemicals and ingredients being stored on pieces of cardboard. Replace cardboard with a surface that is smooth and easily cleanable. (0.5 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 heavy grease buildup up on the edge of the hood system with potential of contaminating food below. Increase cleaning frequency. (0.5 pts)

#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. Observed heavy build up of food debris and residue underneath but not subjected to the grill line/oven area. Also observed the accumulation of debris/residue on vents and walls throughout the facility. Increase cleaning frequency to help prevent the accumulation of food debris and residue. REPEAT*** (0.5 pts)

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Jun 16, 2025 A 93.5 · 12 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. PIC stated that he will be renewing his CFPM later this month. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 for less than 20 seconds and not use any soap. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashedh ands. -0- 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 . 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at 3-comp sink. -CDI- EHS educated food employee on only washing hands at handsink and food employee rewashed hands at proper sink.

#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 ice in handsink. -CDI- EHS educated PIC on proper use of handsink. -0-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer spray bottle used to sanitize FCS above 200ppm. -CDI- PIC corrected to 100ppm. -0- 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

#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- Observed items in prep unit above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed items in prep unit improperly date marked: housemade potato salad and Cole slaw, 6/16. Per PIC, items were prepared 3 days prior. Observed milk in sliding display cooler and WIC with no date marks. Observed feta cheese in prep unit with no date mark. -CDI- EHS educated PIC on ensuring that date mark matches original prep date and PIC properly date marked items. **REPEAT** -3- 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

#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 no label on spray bottle. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. -0-

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed rice and peaches cooling at a low rate in WIC. Items were found cooling in pans full of product, and peaches were covered with plastic wrap. Observed cut chicken cooling in WIC with protective covering. -CDI- EHS educated PIC on proper cooling methods and PIC placed items on sheet tray to facilitate rapid cooling. **REPEAT** -1- 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 a few flying pests. -0-

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

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. Observed cloth contacting biscuits. -CDI- EHS educated PIC on proper food contact surfaces and PIC removed items and discarded items that were contacted with cloth. -0-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored between the wall and piping. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

#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 floors, walls, ceilings, and vent covers in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. 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 floors in need of repair. -0-

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Nov 8, 2024 A 93 · details not yet loaded