A97
CHICKEN SALAD CHICK
2233 MATTHEWS TOWNSHIP PY, SUITE G, Matthews, NC 28105
Restaurant · NC permit/State ID 2060019614
Latest gradeA (97)
Last inspectedOct 27, 2026
Inspections on record23
On record sinceSep 18, 2019
Score history
Sep 18, 2019Higher is betterOct 27, 2026
Inspections & violations
Oct 27, 2026 A 97 · 7 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. Observed chicken salad in the WI at temperatures above 41F. CDI. PIC indicated that she checked an hour ago and food items were 38F. PIC also indicated food was being taken out of the unit and door was open in the process. CDI. Facility was encouraged to keep door closed to avoid temperature increase. Unit temperature was 38F. Also observed chicken salad in display case above 41F. Chicken was over stacked. CDI. PIC removed the chicken to the cooler and maintained a lower line. The chicken salad at the bottom was holding at the right temperature as seen on the chart.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed containers of chicken salad cooling down in prep unit. CDI. PIC removed to the WI for proper cooling. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils. REPEAT.
**** IMPROVEMENT FROM LAST TIME.
#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 in use wet wiping cloths stored directly on prep table. CDI. PIC removed.
#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 build up inside RI cooler. Needs to be cleaned.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed cold and hot water flowing at same time in sink. Plumbing needs to be repaired so hot and cooled water flows at different timing. This process affects sanitizing solution ant the water temperature per sanitizer manufacturer is suppose to be 75F. While 100+F comes out. Also observed water leaks on the floor infront of the WI cooler.
#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 Starbucks coffee being stored on prep table. CDI: Employee removed.
Jun 10, 2026 A 99 · 3 violations
#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 containers of chicken salad cooling down in prep unit. CDI. PIC removed to the WI for proper cooling.
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 .
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils. REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing jewelry. Repeat
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 use dishes stored by employee phones. CDI. PIC removed
Jan 28, 2026 A 97.5 · 4 violations
#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 all the items in the RI at temperatures above 41F. CDI.PIC indicated that they were made this morning and took it worse cooler for cooking. Unit temp was 36F. 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 .
#40 · Personal cleanliness
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. OBSERVED broken shelves in the WI. REPEAT
#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 build up on inside surface of prep drawer cooler and RI cooler. Also observed build up on shelves in the kitchen area. Repeat
Jul 29, 2025 A 99 · 7 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boils eggs in the WI at temperatures above 41F. CDI. PIC indicated that the temperature went up during prepping. The eggs are kept in the WI cooler for cooling.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
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 containers of chicken salad cooling down in prep unit. CDI. PIC removed to the WI for proper cooling.
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 .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspectionRepeat violation
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 use cups being stored on floor outside manager’s office. CDI: PIC placed box 6 inches above the floor. Repeat
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair. Observed leaks from the steamer. Needs to be repaired.
#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 build up on inside surface of prep drawer cooler and RI cooler. Also observed build up on non food contact parts of dishes Clean as needed.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed cold and hot water flowing at same time in sink. Plumbing needs to be repaired so hot and coiled water flows at different timing.
Mar 27, 2025 A 99 · 4 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 employee lunch and beverage being stored on prep counter amongst clean equipment and utensils. CDI: Employee removed lunch and beverage.
#43 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat violation
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 scoop being stored in a container of pasta salad in prep flip top cooler in which handle of scoop was resting in pasta salad. CDI: Employee repositioned scoop so that handle was above food. REPEAT.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 use cups being stored on floor outside manager’s office. CDI: PIC placed box 6 inches above the floor.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater being stored on prep cooler. CDI: Employee removed sweater.
Dec 12, 2024 A 98 · 5 violations
#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 wiping cloths being stored in hand sink behind front counter. CDI: PIC removed wiping cloths.
#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: 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 Observed equipment being sanitized in sanitizer compartment of 3 compartment sink in which quat sanitizer concentration level measured 0ppm. CDI: PIC refilled sanitizer compartment with fresh sanitizer measuring 200ppm.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee wash and rinse a large metal hotel pan and dip in sanitizer for 5 seconds before storing on clean storage shelf. CDI: Employee placed metal hotel pan back in sanitizer and fully submerged for over 30 seconds before storing on clean storage rack.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two containers of broccoli salad and three containers of pasta salad being held in reach in cooler at 45F behind front counter. CDI: PIC voluntarily discarded items.
#43 · In-use utensils: properly stored
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 scoop being stored in a container of broccoli salad in prep flip top cooler in which handle for scoop was resting on food. CDI: Employee repositioned scoop so that handle was above the food.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution in 3 compartment sink at 97F while staff was actively washing equipment. CDI: PIC refilled wash solution with hot water. Wash solution measured 110F after re-test.
Jul 23, 2024 A 99 · 4 violations
#2 · Certified Food Protection Manager
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 PIC has Serve Safe Certification which just expired on 7/19/24. PIC on duty stated she completed new Serve Safe training on 7/18/24 however has yet to receive new certificate. Points not taken due to efforts in obtaining updated Food Protection Manager Certification.
#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 spray bottle containing unknown substance with no label being stored on chemical storage shelf. CDI: PIC voluntarily discarded substance in spray bottle.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
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 use cups being stored on floor in prep area. CDI: PIC placed box on shelf.
#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 build up on inside surface of prep drawer cooler and standing water inside another prep reach in cooler. Clean as needed.
Mar 25, 2024 A 99.5 · 2 violations
#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 containers of sliced tomatoes covered with lids cooling in RIC at a rate insufficient to reach cooling parameters. CDI: PIC uncovered tomatoes to enable rapid cooling.
#43 · In-use utensils: properly stored
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 scoops being stored in containers of pasta salad and broccoli salad in prep flip top cooler with handles resting in food. CDI: PIC repositioned handles to be above food.
Oct 5, 2023 A 98 · 3 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 3 to go containers of broccoli salad and 1 container of pasta salad being held in RIC above 41F. See temp chart. CDI: PIC removed lids from to go containers and placed broccoli salad and pasta salad in another RI cooler to rapidly cool.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed shredded cheese and cut lettuce being held on TPHC at prep counter with no time marked to indicate when 4 hour period has elapsed. CDI: PIC voluntarily discarded cheese and lettuce was labeled with start and discard time.
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils.
Jul 6, 2023 A 99 · 3 violations
#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 build up of organic growth on inside surface of soda fountain ice dispenser. Clean as needed.
#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 serving scoop being stored in a container of broccoli salad in prep flip top cooler with handle resting in food. CDI: PIC arranged scoop so that handle was stored above food.
#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 food debris and soil build up on floors in prep area. Clean as needed.
Apr 10, 2023 A 98 · details not yet loaded
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Jan 24, 2023 A 96.5 · details not yet loaded
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Oct 4, 2022 A 94.5 · details not yet loaded
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Jul 15, 2022 A 92.5 · details not yet loaded
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May 3, 2022 A 99.5 · details not yet loaded
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Mar 25, 2022 A 99 · details not yet loaded
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Nov 17, 2021 A 98 · details not yet loaded
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Sep 7, 2021 A 97.5 · details not yet loaded
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Jun 23, 2021 A 96.5 · details not yet loaded
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Jan 15, 2021 A 98 · details not yet loaded
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Sep 11, 2020 A 97 · details not yet loaded
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Mar 6, 2020 A 97 · details not yet loaded
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Sep 18, 2019 A 96.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CHICKEN SALAD CHICK” or State ID 2060019614). Inspection type (routine vs. follow-up) is not published in the county's data.