A98
PAPA JOHNS PIZZA #304
1620 E 4TH ST, SUITE C, Charlotte, NC 28204
Food Stands · NC permit/State ID 2060021610
Latest gradeA (98)
Last inspectedOct 6, 2026
Inspections on record25
On record sinceAug 23, 2013
Score history
Aug 23, 2013Higher is betterOct 6, 2026
Inspections & violations
Oct 6, 2026 A 98 · 4 violations
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
REPEAT
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 pizza sauce being held on TPHC for 10 hours (Facility has a variance from NCDHHS) without a time label. CDI: PIC placed time label on sauce.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near dish area.
#43 · In-use utensils: properly stored −0.5
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 with handles touching chicken and beef.
#55 · Physical facilities installed, maintained & clean
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 cracked floor tiles near dry storage/dish area. Repair.
Mar 13, 2026 A 97 · 3 violations
Inspector comments: EHS provided PIC with updated Employee Health Policy which includes restriction and exclusion flow chart.
#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 pan of pre-cooked chicken chunks, pan of pre-cooked philly steak, and a pan of pepperoni cold holding above 41F, stored inside the make table. PIC stated they had restocked these recently and had the pans out.
CDI: PIC had food employee move above mentioned TCS food items into the WIC to rapidly cool down.
REPEAT VIOLATION.
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 .
#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 a cambro of pizza sauce held on extended TPHC for 10 hours, missing time-stamp for production. PIC stated pizza sauce is held for 10 hours, and was placed out at room temp at 10:20AM.
CDI: PIC had food employee create TPHC time sticker indicating discard time of 8:20PM so that pizza sauce is not served past the allotted 10 hour window.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed small water leak from faucet at the can wash. Observed handsink located next to the 3-compartment sink in need of re-caulking.
Repair above mentioned items.
Jul 9, 2025 A 93 · 8 violations
#6 · Proper eating, tasting, drinking or tobacco use −1
Corrected during inspectionRepeat violation
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 an employee's Bojangle's food stored underneath a heat lamp in the kitchen.
CDI: PIC moved the employee's food to the employee's area to prevent contamination.
REPEAT VIOLATION.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed a food employee wash their hands at the handsink, then turn off the faucets without using a protective barrier.
CDI: PIC educated food employee and reminded him to use a paper towel to turn faucets off; food employee re-washed hands correctly to prevent contamination.
#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 the triangle blade of the can opener, soiled with food debris. PIC stated that they may have last used it this morning.
CDI: Can opener was removed and taken to dish area to be washed/rinsed/sanitized.
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 −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS food items cold holding above 41F (see temp chart) inside the small lowboy cooler by the make line. EHS observed ambient air temp of the unit was reading 53F. Date labels showed that they were not prepared today. Facility conducts temperature checks of cold holding units, but was not conducted today, so the length of time these TCS food products cold holding above 41F is unclear.
PIC voluntarily discarded all TCS food items inside this unit and called their repairman to have the unit checked out.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
REPEAT VIOLATION.
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 a few containers of TCS food items inside the WIC, date-marked with a discard date surpassing the 7-day window; 5 pans of pre-cooked beef (7/08-7/15), 2 pans of pre-cooked Italian sausage (7/08-7/15), and 1 pan of pre-cooked sausage (7/08-7/15). EHS observed these were all labeled by the same food employee, and PIC stated their date-label making system will auto-populate their dates sometimes.
CDI: EHS reminded PIC that all TCS food items that are commercially-made and out of it's original packaging must still not surpass the 7-day window. PIC corrected the discard dates so that all employees are aware of when TCS food items need to be 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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle stored in between the 3-comp sink and the handsink. PIC stated the spray bottle is full of sanitizer.
CDI: PIC labeled spray bottle as sanitizer to prevent contamination.
REPEAT VIOLATION.
#51 · Plumbing installed; proper backflow devices
5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable.
Observed loose faucet base at the prep sink.
Repair/tighten faucet base so surfaces are easily cleanable.
#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 oil buildup on ceiling tiles throughout the facility.
Increase cleaning frequency.
Jan 9, 2025 A 97.5 · 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. Employee drinks observed on prep surfaces during inspection. Do not store employee drinks on prep surfaces. Store in a separate location, such as a low shelf.
#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 Cheese sticks measured 43-46F on prep table. TCS foods in cold holding must be 41F or less. CDI - PIC moved cheese sticks to walk-in cooler to 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 .
#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 Sanitizer spray bottle was missing label. Toxic chemicals must be labeled. CDI - PIC placed label on spray bottle. 0 pts.
#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. Clean inside pizza cooler and reach-in cooler.
#55 · Physical facilities installed, maintained & clean −0.5
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor in front of 3-compartment sink is not smooth or easily cleanable. Repair floor. // 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. Floors underneath equipment need to be cleaned. Clean floors more frequently.
Sep 4, 2024 A 96.5 · 6 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 Cut tomatoes in pizza cooler measured 49F. TCS foods in cold holding shall measure 41F or less. CDI - Tomatoes moved to walk-in cooler. Improvement from last inspection so only half credit taken. 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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its hold time, if the food is in unmarked containers, or marked with a time that exceeds the time limit. -P 1 container of pizza sauce did not have a time label and the other had the time label from yesterday. Place accurate time label and use within the 10 hour period. CDI - Pizza sauce from yesterday discarded. PIC placed prep time label on container.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint while preparing pizzas. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.
#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. Clean the dust buildup inside of the reach-cooler. 0 pts.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Spray gun attached to hose at mop sink. Mop sink faucet only has atmospheric back flow preventer. Remove spray gun attachment after each use, or install a back flow preventer rated for continuous pressure. CDI - PIC removed spray gun. 0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on pizza prep station. Do not store employee drinks where food is prepared.
Mar 25, 2024 A 96.5 · 4 violations
#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 Boneless chicken wings, chicken wings, and cheese measured 45-46F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items discarded. Temperature dial on unit turned down and measured below 41F by end of inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on pizza cooler doors. 0 pts.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles in front of 3-compartment sink. Repair/replace broken tiles. 0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle observed on prep table. Employee orange and drink stored on top of can of food. Store employee personal items in a separate location away from food and prep surfaces.
Oct 9, 2023 A 94.5 · 10 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee with food protection certification was present during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener with build up and debris. CDI Moved can opener to dish area for cleaning.
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 −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes holding above 41F in prep top with no explanation for why item was out of temp. The rest of the items in prep top were 41F and below. Mozzarella cheese sticks were held out on counter and were holding above 41F. CDI Both items were voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no time stamp on pizza sauce (variance for extended TPHC to 10 hours). CDI sauce was prepared at same time as two time stamped containers on prep table, PIC allowed to print and place time stamps on sauce this inspection.
#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 probed thermometer not functioning. VR required.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of multiple flies around facility.
#39 · Contamination prevented during food preparation, storage & display
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 three dented cans stored with stored cans for use. CDI PIC discarded cans.
#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 no food employees working with food with head coverings.
#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 gaskets of RICs with residue and food debris. Increase frequency of cleaning.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex employee restroom.
Apr 10, 2023 A 96.5 · 3 violations
Inspector comments: *NOTE: Facility holding special garlic sauce and garlic Parmesan sauce at room temperature for greater than 4 hours. PIC provided scientific challenge study data that indicates items can be rendered non-TCS based on water activity and pH levels. However, PIC unable to provide variance approval letter from the state to designate these items as non-TCS. Obtain approval letter from the state. EHS provided PIC with variance request application via email.
Contact information for NC variance committee is as follows: ncvariancecommittee@dhhs.nc.gov
#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 - REPEAT - Observed Italian sausage and mozzarella cheese holding above 41F in bottom portion of pizza prep unit (see temperature chart). PIC stated items were removed from the unit today for cleaning purposes. Do not let TCS items sit out during cleaning. EHS recommends placing items on cart in WIC during cleaning. - CDI - PIC moved mozzarella cheese to WIC to quickly cool and voluntarily discarded Italian sausage due to date marking issue (see violation #23).
NOTE: Risk control plan may be implemented at next routine inspection if cold holding violations persist.
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 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 is not been labeled, or if the label is incorrect. - P - Observed container of Italian sausage lacking date mark label. - CDI - PIC voluntarily discarded Italian sausage.
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 .
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - Observed facility’s quat test strips to be contaminated and not accurately measuring sanitizer concentrations. EHS’ quat test strips read 200ppm, but facility’s test strips read 0ppm. Facility’s test strips have a 10/2024 expiration date. Replace quat test strips. - VR - Verification required within 10 days.
Jul 28, 2022 A 95.5 · details not yet loaded
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Feb 24, 2022 A 90.5 · details not yet loaded
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Oct 21, 2021 A 93 · details not yet loaded
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May 27, 2021 A 97 · details not yet loaded
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Jul 21, 2020 A 96 · details not yet loaded
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Nov 6, 2019 A 98 · details not yet loaded
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Jun 14, 2019 A 97 · details not yet loaded
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Dec 12, 2018 A 98.5 · details not yet loaded
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Apr 26, 2018 A 98 · details not yet loaded
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Jul 24, 2017 A 97 · details not yet loaded
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Jan 20, 2017 A 97.5 · details not yet loaded
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Jul 11, 2016 A 96.5 · details not yet loaded
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Jan 25, 2016 A 96 · details not yet loaded
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Aug 10, 2015 A 97 · details not yet loaded
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Jan 30, 2015 A 97.5 · details not yet loaded
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Jul 1, 2014 A 96.5 · details not yet loaded
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Aug 23, 2013 A 99 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PAPA JOHNS PIZZA #304” or State ID 2060021610). Inspection type (routine vs. follow-up) is not published in the county's data.