A95.5

NEW YORK BUTCHER SHOPPE

2452 PARK RD, SUITE B, Charlotte, NC 28203

Restaurant · NC permit/State ID 2060019621

Latest gradeA (95.5)

Last inspectedOct 22, 2026

Inspections on record20

On record sinceNov 1, 2019

Score history

Nov 1, 2019Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 95.5 · 9 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored over RTE sauce. CDI.. Storage order was changed during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading 0ppm. CDI sanitizer was remade to read 300ppm 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 caramelized onions and shrimp above 41F. CDI onions were voluntarily discarded and shrimp was sent to quickly cool.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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no CA on blackboard menu. EHS will return within 10days. Facility can text picture to EHS.

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

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored with clean sheet trays by 3 comp sink CDI.. Cleaner was removed

#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 turkey breast stored on floor in WIC.CDI.. Items were removed from floor during inspection

#40 · Personal cleanliness

Corrected during inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch. CDI.. Watch was removed.

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in bin with visible debris.CDI.. Bin and utensils were sent to 3 comp w/r/s 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed utensils stored as clean stacked wet.

#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 storage under display case in need of wiping down.

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Jun 1, 2026 A 97.5 · 9 violations

Inspector comments: Inspection led by Ericka J.

#10 · Handwashing sinks supplied & accessible −1

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 Handwashing sink blocked by cart in area nearest ROP machine. CDI- Cart re-located 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed food handling employee fill squeeze bottle with water from handwashing sink across from 3 comp sink. CDI- PIC was educated on handwashing sinks being strictly limited to only handwashing practices and to fill bottles at appropriate sinks.

#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 grill lowboy cold holding caramelized onion and braised beef above 41F. CDI - food handler moved items to rapidly cool below 41F. Observed Chimichurri sauce in prep top cooler at 70F. Food handler verified that it had been out for 30 minutes as they were placing labels on items along the line. CDI - Chimichurri sauce was moved to rapidly cool below 41F.

#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 Pasta in grill low boy with expired label 5/30. CDI - Food handler voluntarily discarded product. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed Mac & Cheese in grill lowboy with no date. Food handler verified it was made yesterday. CDI - Food handler placed proper date mark.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket being stored on top of prep top while actively in food prep. CDI - Sanitizer bucket was re-located to appropriate storage.

#37 · Food properly labeled: original container −1

Corrected during inspectionRepeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels to identify contents. CDI- Labels were added to identify contents. Observed 2 containers with no labeling to identify contents. PIC identified as polenta. CDI - Labels were added to identify contents.

#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. Observe WIF with multiple boxes of frozen foods being stored directly on floor. CDI - PIC re-located all boxes to satisfy 6 inches above the floor.

#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 sanitizer bucket with in-use wiping cloths at 0ppm. CDI - PIC changed sanitizer out.

#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 knife being stored between prep top coolers. CDI - Food handlers moved knife to be w/r/s and educated on proper in-use utensil storing.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chemical dishwasher at 0ppm chlorine. PIC checked container and indicated there was none. PIC stated chlorine would be coming on truck same day of inspection. CDI - PIC will continue using dish machine to w/r but will use the 3 compartment sink to sanitize.

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Feb 27, 2026 A 98 · 5 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

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 food employee eating/chewing while handling food.

#10 · Handwashing sinks supplied & accessible

6-301.14 Post a handwash sign at each handsink. Observed no sign at hand washing sink. CDI EHS left signs.

#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 unwashed produce over RTE sauce ..CDI Items were rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#37 · Food properly labeled: original container

Corrected during inspection

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

Corrected during inspection

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed plates at the serving line stacked wet.CDI.. Plates were moved to dish pit

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Oct 1, 2025 A 97.5 · 2 violations

#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 chicken wings stored over fish in Butcher’s Case. CDI- PIC moved packaged chicken to the chicken display area in case. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Food dated 9/29 uncovered in walk-in. Cover food once cooling process is complete.

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1

Corrected during inspection

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Found ROP protein identified by PIC as pork belly labeled as smoked brisket in WIC. Discarded voluntarily.

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May 28, 2025 A 96 · 5 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility could not verify that a random employee chosen by REHS had been informed of reporting responsibilities. CDI- employee read and signed Employee Health Reporting Agreement while REHS was on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Employee working with trash at receptacle touched floor with gloves then returned to line to work with food. CDI- REHS discussed with PIC, PIC directed employee to discard gloves and wash hands. Employee washed hands.

#20 · Proper cooling time & temperatures −1.5

Repeat 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. Portioned potatoes Au gratin sides cooled 17.0 F in 50 minutes. Cooling rate does not meet .54 F / minute. Pans moved to freezer for speedier 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 : Garlic and oil mixture in house made sauce was being kept at room temperature and measured 74.0 F. CDI- Voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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: Cooling potatoes au gratin did not meet cooling rate in WIC during 50 minutes period. See # 20 above. CDI. Found spinach artichoke dip prepped today in WIC tightly covered and in dense volume reach in at 47.0 F. CDI- Dip spread out on a sheet tray uncovered and placed into WIC for rapid chill. This is the second straight inspection where cooling methods have been inadequate to meet required time parameters. Evaluate cooling methods of thick foods going forward. Consider adding a blast chiller for items such as potatoes au gratin, or utilize WIF as SOP for cooling some foods. 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 .

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Jan 21, 2025 A 97 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels readily available at 3-comp sink / stove area. CDI- towels provided.

#20 · Proper cooling time & temperatures

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. Whole meat loaf dropped 28.0 F in one hour (123.0 F to 95.0 F) from center-of-pan readings. Meat loaf had already been cooling for 30 min according to PIC. Cooling rate does not meet parameters of .54 F /minute. CDI- meatloaf moved to freezer for rapid 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1

Corrected during inspection

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Found short ribs packaged on 1/17 44.0 F. Skirt steaks packaged today were 45.0 F on package surface in Butcher’s case. Skirt steaks were contacting short ribs and short ribs apparently came up in temperature as result. All other proteins in Butcher’s case were 41.0 F or below. CDI- skirt steaks and short rib packages from dates previous to today were voluntarily discarded.

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

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: Found packaged Caesar salads, just prepped, placed directly into customer grab n go. Salads were 53.0 F Found Cole slaw prepped today in prep unit reach in at 47.0 F. CDI- both items uncovered and placed into WIC / freezer for rapid chill. Slaw was placed in shallow pan. 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 .

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Sep 16, 2024 A 97.5 · details not yet loaded