A97
BRIGHTON GARDENS OF CHARLOTTE
6000 PARK SOUTH DR, Charlotte, NC 28210
Institutional Food Service · NC permit/State ID 2060160064
Latest gradeA (97)
Last inspectedSep 16, 2026
Inspections on record47
On record sinceSep 26, 2013
Score history
Aug 7, 2015Higher is betterSep 16, 2026
Inspections & violations
Sep 16, 2026 A 97 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
**Observed no paper towels available at hand washing sink memory care mini kitchen. CDI- Paper towel provides at the time of inspection.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
** Observed in memory care mini kitchen, no sanitizer available at the dispenser. Dishwasher machine is not providing either chemical or high temperature to sanitize dishes when wash. Sanitizer shall be provided and made available at the dispenser, and the dishwasher machine. VERIFICATION NEEDED within 3 days (9/19/26)
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
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
REPEAT
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 in WIC roast beef dated 9/7 and hotdogs dated 9/8. CDI- PIC volunteer to discard items at the time of inspection. Ensure keep food safe within seven days of date marking, and discard as expired. Point remain the same at this time.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
** Observed drain fly in memory mini kitchen. Keep free of pests at anytime.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
** Observed stained/rusted microwave in memory care mini kitchen. Repair or replace needed.
Mar 23, 2026 A 98 · 2 violations
#23 · Proper date marking & disposition −1.5
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 cooked pasta, open package of hot dogs, cooked chicken with prep dates 3/13 & 3/16. CDI: PIC voluntarily discarded items.
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 .
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer to test high temperature dish machine. Employee stated that the thermometer broke. Verification visit required to ensure facility has obtained a thermometer for dish machine.
Feb 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 lettuce that was cooling in walk in while covered with a plastic. CDI plastic was uncovered and temperatures decreased.
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
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer bucket with debris. CDI bucket changed.
#49 · Non-food contact surfaces clean −0.5
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 interior of utensils bins. CDI utensils drawers moved. Repeat.
Oct 21, 2025 A 95 · 7 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed employees come into the kitchen outside of kitchen and waitstaff put on hair nets and texted to scooping ketchup for cups to serve to employees without washing hands. CDI employees moved.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees go in walk in and grab food with gloves and return to food prep without handwashing. CDI hands washed.
#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 back handsink blocked by trash can. CDI track can moved.
#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 can opener and chafing dishes in dry storage that was stored with leftover debris. CDI items moved 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 .
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
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 sliced ham (10/13), sliced turkey (10/13), and sliced roast beef (10/7) past 7 days. CDI items discarded. Observed sliced tomatoes, lettuce, cole slaw, diced chicken, and goat cheese that was not dated. CDI items discarded or dated if from yesterday. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#40 · Personal cleanliness −1
Repeat violation
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 with hair restraints in the beginning of inspection. CDI hair restraints found. Repeat.
#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 interior of ice cream bin, underside of drink machine, and inside of utensil holder in need of cleaning.
#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 food stored on bread rack in dry storage and in walk in unit and not separated; personal drinks stored above stove, on food cart and next to mixer. Ensure personal items are stored in designated areas
Mar 24, 2025 A 96.5 · 3 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed cut cantaloupe salad stored below unwashed vegetables in walk-in cooler. CDI- items were reversed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
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 date stickers on containers in prep cooler that were dated with a date sticker, but had a dated that was over seven days from today’s date. Also, observed container of chicken salad with two stickers of different dates. CDI- employees were educated and dates were corrected. Container with two dates was denatured and discarded into trash can.
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 −0.5
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing hair restraint. CDI- employee put on hair restraint.
Nov 8, 2024 A 97.5 · 4 violations
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several fruit flies in the kitchen during the inspection.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair.
Observed water leaking from the flip top unit next to the hot holding station. Also observed large amounts of ice build up outside of the freezer door which is inside the WIC. PIC states that they have already put in a maintenance request to have each of the units serviced next week. REPEAT violation***
#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
Observed water hose with a nozzle attached under continuous pressure at the can wash station. -CDI- water was turned off.
#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.
Observed a chipped/damaged section of the freezer wall allowing ice formation on the outside of the freezer door. Repair damaged section of the wall.
Jul 22, 2024 A 98 · 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 bacon stored above liquid eggs in walk-in cooler of facility. CDI- items were reversed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. -zero-
#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. Clean gaskets on prep cooler at make line. Clean exterior of dish machine, hot-holding units, and microwave in kitchen area.
May 29, 2024 A 96.5 · 2 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed philly steak meat in hot holding units was held below 135 F. Items were cooked less that an hour ago according to management. CDI- philly meat was reheated to above 165 F.
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 .
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food products stored in the floor in walk-in freezer. CDI- boxes were placed on the shelf. REPEAT (full points).
Jan 22, 2024 A 96 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. 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 food debris on can opener and slicer blades stored on counter in back of facility. Observed food debris on plates stored in clean section at front of kitchen area. CDI- items were taken to dish machine to be cleaned.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed debris in interior of microwave at front counter. CDI- interior was cleaned by food employee.
#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 chicken salad and tuna salad cooling in deep plastic containers in walk-in cooler. CDI- items were placed in shallow pans and allowed to further chill.
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 .
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food product stored on the floor in walk-in cooler. PIC stated that items fell of the shelf. CDI- boxes were placed on the shelf. REPEAT (half points due to improvements).
#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. Clean exterior of fryers, stove, and warming unit in kitchen area. Clean edges of slicer and can opener in back of facility. Clean sticker from exterior of containers stored in clean area. REPEAT (full points).
Oct 18, 2023 A 96.5 · 7 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed there was not any paper towels at hand sinks in back near prep station and near dish machine in facility. CDI- paper towels were provided. REPEAT (half points due to severity).
#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 top portion of mixer that had dried debris on it. Informed the PIC to clean area since it is directly exposed to product. CDI- PIC had someone break down unit and clean it. -zero-
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 .
#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 cut cantaloupe and melons cooling in cold-holding unit that is not made for cooling. CDI- items were placed in walk-in cooler and allowed to chill. -zero-
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 .
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bags of ice stored on a sheet pan on the floor of walk-in freezer. Some bags were on the floor of walk-in freezer. CDI- PIC discarded bags of ice. REPEAT half points due to severity).
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp, wiping cloths that were stored on counters near drink stations at serving area. CDI- cloths were placed in containers of sanitizing solutions.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Repair leaking faucets at 3-comp sink, prep sink, and mop sink in kitchen area. Observed water collecting at bottoms of prep cooler near serving line. PIC will have maintenance repair areas.
#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. Clean debris from exterior of stove, fryer, and hot -holding units in kitchen area.
Jul 26, 2023 A 97.5 · 2 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee perform different task and not remove gloves in-between. Also, observed food employee perform different task, remove gloves, put on new gloves without washing hands. CDI- Employees were educated by PIC.
#39 · Contamination prevented during food preparation, storage & display −1
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 boxes of food items stored on the floor in walk-in freezer. PIC confirmed that there were not any deliveries up until that point today. CDI- items were placed on the shelf.
May 1, 2023 A 97.5 · 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. There was not any paper towels at hand sinks at back of facility at time of inspection. CDI- PIC provided paper towels.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Replace cracked lid on food processor stored on prep station in back of facility.
#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. Clean exterior or of grilled and fryers in kitchen area. Clean edges of slicer on prep Station in back of facility.
#55 · Physical facilities installed, maintained & clean −0.5
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. Repair damaged wall near floor boards in kitchen area.
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. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling in kitchen area.
Jan 23, 2023 A 95.5 · 6 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cut honey dew melon stored with and below unwashed fruits in walk-in cooler. CDI- Melon was placed on a different shelf were no cross-contamination could occur. REPEAT (half points due to severity).
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 plates on shelf with paint chips and other debris on them. Observed emulsion blender that was stored with debris on it. CDI- PIC removed shelving to be cleaned. Plates and blender were also removed to be properly cleaned. REPEAT (half points since no points were taken at last inspection).
#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 container of some sort of drink powder that was not labeled. CDI- Item was discarded by PIC. -zero-
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of facility was propped open to allow for entry of insects and rodents. CDI- back door was closed. -zero-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspection
4-501.11 Maintain equipment in good repair. Observed shelving with chipping paint and debris on it. CDI- shelving was removed to be properly pressure washed.
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Properly affix hand sink to wall in dish room. Hand sink is only being held on by plumbing fixtures.
Oct 20, 2022 A 94 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed dish washer wash hands for only 4 seconds, and cut off nozzle with bare hands. CDI- education was performed with employee. Employee rewashed hands. REPEAT (half points due to improvements).
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee touching dirty dishes, then clean dishes with out washing hands. CDI- employee properly washed hands.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pork sausage and ground beef stored above raw fish in walk-in cooler. CDI- items were reversed. REPEAT (full points).
#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. For more information please visit: http://meck.co/FoodSafety 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 dishes with food debris on them. Food debris was from the storage of the plates in the kitchen. PIC stated that the plates were removed from circulation. CDI- plates were taking to the dish area to be cleaned, and stored out of circulation. -zero-
#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 one box of frozen corn stored on the floor of walk-in freezer. CDI- box was placed on the shelf. -zero-
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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 towels drying on cords and hoses underneath dish machine. CDI- Towels were taken to be cleaned again, then properly dried.
#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. Clean floor in walk-in freezer. Clean floors in corners and under equipment in kitchen area.
Jul 18, 2022 A 92 · 13 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler wash hands with gloves on. Observed same food handler wash hands and not use a paper towel to turn off faucet. EHS provided education and food handler rewashed hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed food debris of cut carrots, coffee grounds, and accumulation in two seperate handwashing sinks. Use handwashing sinks for handwashing only. -2-
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspectionRepeat violation
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of bananas held in dry storage overly ripe and covered with fruit flies. PIC voluntarily discarded. Half points due to improvement seen. -REPEAT- -1-
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed ground beef stored directly over raw shrimp on speed rack. PIC rearranged shelving. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed ready to eat salad stored directly under unwashed produce. CDI: PIC rearranged and separated salads to cooling rack. EHS provided shelf order poster.-REPEAT- 3-
#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. For more information please visit: http://meck.co/FoodSafety 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 juice dispenser with juice residue and accumulation. PIC stated that it had not been cleaned the night before. CDI: PIC removed the spickets and placed in sanitizer. Clean spickets every 24 hours. -0-
#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 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 . Observed packet wrapped in foil with no label on meat. Observed packets of deli meat without labels.
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 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 . Observed 2 hams date marked in June. CDI: PIC voluntarily discarded. Discard food after time has expired. -0-
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout the kitchen. Contact your insect control. -0-
#40 · Personal cleanliness
Corrected during inspection
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without head coverings upon arrival. CDI: Food handlers donned hair nets. Observed multiple food handlers with finger nail polish stirring food in hot holding and preparing foods. Food handlers placed gloves on hands when handling and serving foods.
#45 · Single-use & single-service articles: properly stored & used
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 two cardboard boxes stored directly on the floor in the hallway outside the kitchen. Store food and food single serve items off the floor. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
4-501.11 Maintain equipment in good repair. Observed leaking faucets at dish machine and 3-comp sink. Repairs are needed on items. Observed broken gasket on prep unit. Repair gasket. REPEAT -1-
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violationFollow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no Quat test kit onsite for quat sanitizer. REPEAT -1- VR required. Facility has up to ten days to provide a test kit.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on bin in combined male/female restroom used by employees. Provide waste can with lid. -0-
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed rug, trash, and debris on the outside of trash compactor. -0-
#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. Clean floor in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from a/c vents in ceiling of kitchen area. Observed handwashing sink pulling from the wall with gap behind in kitchen. Observed employee restroom hand sink pulling away from drywall and drywall was exposed. Repair sinks so wall are smooth and easily cleanable. -0-
Jun 6, 2022 A 94 · 8 violations
Inspector comments: Facility is short staffed due to COVID issues and employee help. A conversation was had with the new administration expressing that food safety is always the priority even with staffing issues. Administration stated that the food would be catered if no one from the kitchen was able to prepare meals.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed lemons, limes, and sweet potatoes that were rotten stored in walk-in cooler and food prep area. CDI- items were discarded.
#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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon stored above pasteurized liquid eggs in walk-in cooler. CDI- items were reversed.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed fruit stored above pasteurized eggs in walk-in cooler. CDI- items were reversed.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of grits that were hot-holding at at temp of 100 F. CDI- PIC denatured and discarded grits. -zero-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed leaking faucets at dish machine and 3-comp sink. Repairs are needed on items.
Also, repair broken plug at 3-comp sink. REPEAT
#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. There was not a quart test kit onsite for quart sanitizer. VR- facility has up to ten days to provide a test kit.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. There was not a means of testing hot water at dish machine at time of inspection. VR- facility has up to ten days to provide items for proper testing.
#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. Clean food debris from countertops near serving line.
#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. Clean floor in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from a/c vents in ceiling of kitchen area.
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Provide shielding for lights in dish room. REPEAT (full points).
Feb 23, 2022 A 94.5 · details not yet loaded
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Nov 30, 2021 A 95 · details not yet loaded
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Sep 9, 2021 A 96.5 · details not yet loaded
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Apr 14, 2021 A 94 · details not yet loaded
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Feb 10, 2021 A 96 · details not yet loaded
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Oct 19, 2020 A 96 · details not yet loaded
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Jan 2, 2020 A 97.5 · details not yet loaded
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Dec 18, 2019 B 86 · details not yet loaded
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Aug 13, 2019 A 91.5 · details not yet loaded
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May 31, 2019 A 96 · details not yet loaded
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Mar 26, 2019 A 91 · details not yet loaded
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Oct 25, 2018 A 91 · details not yet loaded
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Sep 13, 2018 A 90 · details not yet loaded
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Jun 7, 2018 A 94.5 · details not yet loaded
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Feb 28, 2018 A 93.5 · details not yet loaded
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Dec 20, 2017 A 94.5 · details not yet loaded
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Aug 1, 2017 A 94.5 · details not yet loaded
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Mar 22, 2017 A 93.5 · details not yet loaded
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Dec 2, 2016 A 92.5 · details not yet loaded
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Sep 14, 2016 A 93 · details not yet loaded
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Jun 2, 2016 A 95 · details not yet loaded
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Mar 17, 2016 A 94.5 · details not yet loaded
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Dec 16, 2015 A 92 · details not yet loaded
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Aug 7, 2015 A 93.5 · details not yet loaded
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May 12, 2015 A 92.5 · details not yet loaded
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Mar 9, 2015 A 96 · details not yet loaded
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Dec 22, 2014 A 93 · details not yet loaded
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Sep 11, 2014 A 94 · details not yet loaded
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May 9, 2014 A 97.5 · details not yet loaded
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Dec 6, 2013 A 97.5 · details not yet loaded
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Sep 26, 2013 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BRIGHTON GARDENS OF CHARLOTTE” or State ID 2060160064). Inspection type (routine vs. follow-up) is not published in the county's data.