A94

BOB'S TAKE OUT RESTAURANT

3422 STATESVILLE AV, Charlotte, NC 28206

Food Stands · NC permit/State ID 2060021939

Latest gradeA (94)

Last inspectedSep 4, 2026

Inspections on record36

On record sinceAug 6, 2013

Score history

Aug 6, 2013Higher is betterSep 4, 2026

Inspections & violations

Sep 4, 2026 A 94 · 12 violations

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented chili can stored with in-use cans. CDI - PIC removed can to sequestered area.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

-REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed three buckets used for food storage with label residue. CDI - Food contact surfaces were moved to wash basin to be washed, rinsed and 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 −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit low boy at 47F. Ambient temperature of unit at 45F, and unit thermometer at 43F. TCS foods that were prepared just before start of inspection were cooled in walk in cooler and walk in freezer. PIC voluntarily discard TCS foods that were prepared and held in prep unit over 4 hours. PIC stated he will have prep unit repaired. EHS will follow up within 3 days. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

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- Observed container of sliced tomatoes in RIC prepared yesterday without date marking. CDI - PIC allowed to date sliced tomatoes because product still within 7 days. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 one bottle of degreaser in spray bottle without label. CDI - PIC labeled bottle.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed bacon thawing on prep table. CDI - PIC moved bacon to WIC to complete thawing process.

#36 · Thermometers provided & accurate −0.5

Follow-up verification required

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed facility without working thermometer. Replace thermometer batteries or replace thermometer. 10-day VR required.

#37 · Food properly labeled: original container

Corrected during inspection

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 container of salmon patty mix without label. CDI - Per PIC, mix was made today. PIC applied label to mix.

#43 · In-use utensils: properly stored

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 spoon handle for potato salad stored in container. PIC removed spoon to sink for w/r/s.

#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 plastic containers wet-stacked. PIC moved items into self-draining position to dry.

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

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed cutting part of can opener not readily removable. Replace can opener. 4-501.11 Maintain equipment in good repair. Observed RIF with broken lid and handle. Replace broken parts or replace freezer.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

-REPEAT- 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed flattened cardboard boxes stored beneath rubber mats at grill line. Remove absorbent materials stored beneath cleanable and removable floor covers.

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Jun 11, 2026 A 98 · 4 violations

Inspector comments: Per conversation with PIC, associated MFU (TAQUERIA MARTINEZ) is still contracted and associated with establishment. However, MFU has not been in operation due to operator’s medical leave.

#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 one (1) bin of raw chicken stored above unopened pork chops in walk in freezer. CDI - PIC rearranged storage of raw animal foods in walk in freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 approximately five (5) food contact surfaces (bins, metal spoon, lids, etc.) with food contact residue. CDI - Food contact surfaces were moved to wash basin to be washed, rinsed and 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 .

#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 buildup of dust and debris at shelving for clean dishes and dry storage. Clean as needed to prevent accumulation. Observed four (4) food contact surfaces (lids, bins) with stickers and sticker residue on their surfaces. Wash, rinse, and sanitize food contacts such that their non food contact portions are clean.

#55 · Physical facilities installed, maintained & clean

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed flattened cardboard boxes stored beneath rubber mats at grill line. Remove absorbent materials stored beneath cleanable and removable floor covers. Note: all cardboard has been removed from food and non food contact surfaces (grill shelving, etc.)

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Dec 29, 2025 A 96.5 · 5 violations

Inspector comments: Joint Inspection conducted with REHS Isabel Self

#15 · Food separated & protected −3

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 one (1) open box of raw ground sausage patties stored over onion rings and bagged French fries in reach in freezer. CDI- EHS and PIC reorganized storage order in freezer to prevent potential contamination. EHS reviewed posted storage order charts and packaging of RTE food with PIC and provided PIC with additional storage order charts for reach in units in Spanish. REPEAT. Note: citation has reached maximum deduction due to repeats observed during unannounced inspection. Continued repeats may result in permit action and/or risk control plan. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 one (1) tray of raw shell eggs held at ambient temperature at prep area adjacent to flattop grill. Per conversation with PIC, eggs were removed from cold holding approximately one hour prior and would be utilized prior to the end of breakfast, within four hours. CDI - EHS placed TPHC label (9a to 1p) at counter wherein eggs were stored and provided blank TPHC sheet to be utilized by establishment as required. 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 one (1) portion of TCS food (chopped pork) in RIC 2 cooling at an insufficient rate. CDI - EHS removed lid to improve cooling rate. EHS provided cooling chart in English and Spanish. 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 .

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

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use containers, once used to hold margarine, cleaned and reused within WIC storage to hold cooked potatoes.

#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 minor rusted shelving in 2 door reach in coolers. Repair or replace shelving. Observed numerous flattened cardboard boxes on grill shelving and floors of kitchen prep area. Remove absorbent materials from flooring and shelving as needed. 4-501.11 Maintain equipment in good repair. Observed door of walk in freezer not fully sealing due to ice build up at door gasket. Repair and maintain equipment as needed.

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Aug 25, 2025 A 97 · 3 violations

#15 · Food separated & protected −3

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 one (1) box of ready to eat liver mush stored below buckets of raw fish fillets in standing RIC 2 and one (1) open box of raw ground sausage patties stored over onion rings and bagged French fries n reach in freezer. CDI- EHS and PIC reorganized storage order in units to prevent potential contamination. EHS reviewed posted storage order charts and packaging of RTE food with PIC and provided PIC with additional storage order charts for reach in units in Spanish. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food employee effectively wash and rinse two (2) recently used food safe bins without sanitizing them and placing them to air dry. CDI - EHS demonstrated proper sanitizer preparation (filling basin, testing for proper concentration of chlorine solution using EHS and establishment test kits) at three compartment sink and placed recently washed and rinsed utensils within sanitizer solution, allowing them to sit within solution for time recommended by solution manufacturer, and then placing to air dry. 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 .

#55 · Physical facilities installed, maintained & clean

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Apr 2, 2025 A 98 · 5 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 one (1) box of raw chicken livers stored above one unopened box of unwashed potatoes in WIC and one (1) open box of raw ground sausage patties stored over onion rings of bread in reach in freezer. CDI- EHS and PIC reorganized storage order in units to prevent potential contamination. EHS reviewed posted WIC storage order chart with PIC and provided PIC with storage order charts for reach in units in English and Spanish. REPEAT Note: No escalation in point deduction due to some noted improvement from previous inspections; fewer portions of exposed ready to eat food were at risk of contamination by improperly stored raw animal food. 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

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 one (1) spray bottle with no labeling. Per conversation with PIC and food employees, bottle was filled with cooking oil. CDI - EHS applied label to cooking oil bottle.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored on belt of kitchen employee. EHS and PIC discussed proper storage of wiping cloths; do not store wiping cloths on aprons or belts. Store wet wiping cloths in properly concentrated sanitizer buckets only; dry cloths may be stored on clean non food contact surfaces.

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

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in gender neutral employee bathroom. Provide trash can as needed.

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Nov 25, 2024 A 97.5 · 3 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 stored over washed tomatoes and raw ground beef stored over loaves of bread in WIC. CDI- PIC moved raw shell eggs and raw ground beef to bottom shelf away from RTE foods, EHS provided PIC with storage order chart. 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

#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 floors, walls, pillars and ceiling fans throughout kitchen in need of cleaning due to buildup of dust, oil and food debris. 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 a few cracked floor tiles throughout kitchen. Repair.

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Jul 17, 2024 A 96.5 · 6 violations

#15 · Food separated & protected

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 one breading container being used to coat raw chicken and raw fish. CDI-PIC voluntarily discarded combined breading and made two new breading containers and labeled one for chicken and one for fish. 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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer with concentration of 10ppm. PIC stated that the sanitizer was 3 days old. CDI-EHS educated PIC on checking concentration of sanitizer frequently and PIC made new batch of sanitizer that had a concentration of 100ppm. 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

#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. Observed RTE grits that did not cool from 135F to 70F within 2 hours and were 102F. PIC stated grits had been cooling for 4 hours at time of taking temperature. CDI-PIC 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 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed both 2 door reach in coolers with ambient temperatures and all TCS foods above 41F, see temperature chart. PIC voluntarily discarded TCS foods that were prepared and held in 2 door reach in coolers over 4 hours (raw whiting, raw tilapia, raw chicken thighs, sour cream). TCS foods that were prepared just before start of inspection were cooled in walk in cooler and walk in freezer. PIC stated he will have both 2 door reach in coolers repaired. EHS will follow up within 3 days. 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 .

#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 home fries and sliced tomatoes cooling tightly covered with lids. CDI-EHS educated PIC on not covering containers of cooling foods to promote faster cooling rate. Home fries and sliced tomatoes cooled at proper rate. 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

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May 14, 2024 A 97 · 8 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees washing hands properly and at proper times (donning gloves after task change, removing trash from floors, etc.) Observed employee wash hands effectively, but turn off faucet bare handed. CDI - EHS verbally corrected employee and observed effective corrective hand wash. EHS provided handwashing stickers in English and Spanish.

#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 repackaged burger patties stored above ready to eat frozen French fries in walk in freezer. CDI - Raw animal food was moved to separate, readily available shelving. EHS provided storage order charts in English and Spanish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 two (2) portions of recently rotated or cooked food items (grits and potato wedges) cooling at ambient. Observed two (2) other food items (recently cut lettuce in prep unit, salmon mix in RIC 1) cooling minimally. CDI - Food employees rotated grits and potatoes to RIC 1 to cool properly. EHS removed lids from salmon and lettuce to allow for proper cooling. EHS provided cooling charts for cooked and ambient food in English and Spanish to PIC. 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 .

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

#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 two (2) bowls (one in chicken livers in RIC 2, one in RTE chicken tenders in reach in freezer) stored as dispensing utensils contacting food. CDI - Food employee rotated chicken liver bowl to sink to be washed, rinsed, and sanitized. EHS removed chicken tender bowl and placed on clean freezer shelving.

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

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 surfaces throughout kitchen (under hot holding equipment, on floors, beneath stored clean equipment, etc.) covered with flattened cardboard boxes. EHS and PIC discussed removal of absorbent material; remove and, if needed, replace with non absorbent shelving covers and/or flooring.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in gender neutral employee bathroom. Provide trash can as needed.

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

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed three (3) small portions of employee food (cooked ham in RIC 2, frozen watermelon slices in standing freezer, cooked mushrooms in RIC 1) stored above food held for resale. Place employee food in locations where it can not potentially contaminate food held for resale (at lower shelving in storage). CDI - Food was rotated to lower storage areas to prevent potential contamination. EHS also advises potential use of labeled employee food bins/shelves.

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Nov 20, 2023 A 99 · details not yet loaded