A98

OMB KITCHEN TRAILER

4150 YANCEY RD, Charlotte, NC 28217

Food Stands · NC permit/State ID 2060023161

Latest gradeA (98)

Last inspectedOct 24, 2026

Inspections on record15

On record sinceMar 31, 2017

Score history

Mar 31, 2017Higher is betterOct 24, 2026

Inspections & violations

Oct 24, 2026 A 98 · 3 violations

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and brats in the steam well below 135F. PIC stated that they were just put in the unit about an hour ago. CDI PIC reheated hot dogs and brats in the oven to 165F. 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 .

#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 cut lettuce in the prep top, prep cooler, and RIC all above 41F. PIC stated that it was just prepped within the last hour. Also observed Cole slaw on the prep top above 41F. CDI PIC put in the WIC to cool down to 41F. 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 −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 a large covered tub of cut lettuce cooling in the RIC above 41F. CDI PIC put the tub in the WIC to cool down quickly. 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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Jun 20, 2026 A 98.5 · 2 violations

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door open without a screen. REPEAT POints not escalated due to improvement, no insects observed, and facility had just opened.

#45 · Single-use & single-service articles: properly stored & used −0.5

Repeat violation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single service trays and containers unprotected and with the food contact surfaces exposed. CDI PIC discarded top trays and inverted the others in the stacks. REPEAT

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Sep 12, 2025 A 98 · 6 violations

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

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one (1) chemical spray bottle on counter top with no label. PIC stated that bottle was most likely unlabeled water. CDI - PIC voluntarily disposed of spray bottle contents.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two (2) portions of thawing food (pan of sausages, bagged ground pork) frozen and held at clean counter top and in clean 3 compartment sink basin, respectively. CDI - PIC rotated portions of food to properly calibrated cold holding to thaw under refrigeration.

#36 · Thermometers provided & accurate

Corrected during inspection

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed one (1) thermometer in food stand with low battery and one (1) thin probe thermometer with no tapering tip that could not be calibrated to +/- 2F. CDI - PIC provided accurate, calibrated thermometer from adjacent main kitchen. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

#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 three (3) working containers of non TCS foods (oil at prep table, mayo and chili powder based sauces in prep unit) with no labels. CDI - PIC identified unlabeled sauces; food employee labeled sauces and EHS station labeled oil bottle.

#38 · Insects & rodents not present; no unauthorized animals −1

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed service windows open at start of inspection. Observed two (2) window screens with minor tears. Observed approximately two (2) insects fly into establishment during inspection. Protect entryways from pest entry and replace damaged or ineffective screens.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (metal foil pans) with exposed food contact surfaces (plastic covering was pulled back.) CDI - EHS inverted single service articles to prevent potential contamination.

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Dec 8, 2024 A 95.5 · 3 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective coverings on Cole slaw, potato salad, lingonberry jam, jager sauce. -CDI- PIC covered items. -0-

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot dogs, bratswurst and chicken tenders holding below 135F. Refer to temperature chart. -CDI- PIC reheated hot dogs and brats above 165F and voluntarily discarded chicken tenders. **REPEAT** -1.5- 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 .

#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 red cabbage and jager sauce (contains cooked garlic and mushrooms) in RIC #1 above 41F. Observed raw pork schnitzel above 41F in lowboy. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. **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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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Mar 16, 2024 A 97.5 · 5 violations

Inspector comments: Discussed cold holding issues with PIC. PIC feels items are losing temperature during transport from main kitchen to trailer. Recommended placing items in freezer or RI units before placed in prep units to cool back down after transport or placing items on TPHC. Provided blank TPHC form.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed sanitizer instead of soap at handwashing sink. -CDI- PIC replenished soap supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. -1-

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fries and bratswurst HH below 135F. -CDI- PIC voluntarily discarded of fries on the line, reheated fries inside of trailer to 209F and bratswurst to 168F. -0- 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 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed corned beef at 43-45F in prep unit inside. Observed lobster and muenster cheese at 43F in RIC #1. Observed sliced pastrami in RIC #2 at 46F. Observed Potato salad on serving line between 39-47F. Observed housemade Cole slaw on serving line between 39-52F. Observed muenster cheese at 45F, pastrami and corned beef at 46F and lobster at 53F in outdoor prep unit. Observed ambient air of unit at 62F. Observed housemade cream glaze on line near drink cooler at 67F. -CDI- PIC placed items in freezer to cool back down and voluntarily discarded of cream glaze. PIC removed items from prep unit and placed into other cold holding unit. **3DAY VERIFICATION REQUIRED** -1.5- 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no dates on housemade sauerkraut and corned beef in indoor prep unit. Observed no dates on lobster in RIC and outdoor prep unit. Observed no dates on sliced pastrami and corned beef in outdoor prep unit. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items. -0- 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 .

#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 2 food employees with no protective head covering. -0-

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Jul 21, 2023 A 98.5 · details not yet loaded