A97

CLEAR CREEK NURSING & REHABILITATION CENTER

10506 CLEAR CREEK COMMERCE DR, Mint Hill, NC 28227

Institutional Food Service · NC permit/State ID 2060160107

Latest gradeA (97)

Last inspectedJul 16, 2026

Inspections on record14

On record sinceNov 13, 2013

Score history

Nov 13, 2013Higher is betterJul 16, 2026

Inspections & violations

Jul 16, 2026 A 97 · 4 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 no paper towels or hand drying device at handsink in serving kitchen 500. CDI, PIC supplied paper towels to handsink. All other sinks throughout serving kitchens and sinks in main kitchen were properly supplied. Points not escalated.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melons cold holding at 45F in refrigerator of serving kitchen 200. CDI, TCS food item placed back in walk in cooler to rapidly chill. Observed ham and cheese sandwich cold holding at 43F in refrigerator of serving kitchen 800. CDI, TCS food item voluntarily discarded. Slight improvement from previous inspection report, points not escalated. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in dish machine area. -General comment.

#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. Observed approximately 4 floor tiles missing near dish machine.

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Jul 25, 2025 A 95.5 · 8 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. Observed no paper towels at front handsink upon EHS arrival to complete inspection. CDI, paper towels supplied to handsink.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build up on ice machine chute. Clean. -General comment.

#20 · Proper cooling time & temperatures −1.5

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 sliced cheese 4 turkey chubs cooling from day previous in walk in cooler holding at 56F. CDI, TCS food items voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese and deli meats cold holding at 50F in front reach in cooler. CDI, TCS food items placed in walk in cooler to rapidly chill. (Per conversation with PIC, reach in cooler is used frequently for prep and food employees recently finished prepping items and was going in and out of unit frequently). 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. Observed sc-200 chemical cleaner stored in unlabeled bottle near 3 compartment sink. CDI, bottle labeled.

#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 purée eggs cooling in walk in cooler tightly covered. CDI, plastic vented to allow rapid rapid flow and purée eggs placed in ice bath by PIC on shelving in walk in cooler. Observed 4 turkey chubs cooked from day previous cooling in walk in cooler tightly wrapped in foil. CDI, EHS educated PIC on proper cooling methods, TCS food items voluntarily discarded. -General comment. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tortilla chips stored on floor in dry storage area. CDI, chips placed on shelving. -General comment.

#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 detailed cleaning needed to flooring throughout kitchen to include under cooking equipment, flooring of walk in cooler and walk in freezer, and in dry storage area. Clean.

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Jul 12, 2024 A 98 · 5 violations

#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 metal stem of food thermometer with build-up. Corrected during the inspection (CDI) - thermometer was cleaned.

#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 beans and meat sauce below 135F in the warmer (see temperature chart). Corrected during the inspection (CDI) - reheated.

#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 ham, mashed potatoes and egg salad above 41F in tall reach-in cooler (see temperature chart). CDI - voluntarily discarded.

#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 box of strawberries on the floor in the walk-in freezer. Observed boxes of water on the floor in dry storage. CDI - placed on shelf

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

Corrected during inspection

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 boxes of cups stored on the floor in the dry storage area. CDI - placed on shelving

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Jul 11, 2023 A 98.5 · 3 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 puréed squash and chicken below 135F. Corrected during the inspection (CDI) - Items were reheated. (See temperature log)

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

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on tall reach-in cooler. Needs to be repaired.

#49 · Non-food contact surfaces clean

Corrected during inspection

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 microwave in need of cleaning. CDI - Microwave was cleaned during the inspection.

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Nov 18, 2022 A 98 · 9 violations

#10 · Handwashing sinks supplied & accessible

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 mop bucket being stored in front of hand sink in dish wash area preventing accessibility. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sponges being stored in hand sink in dish wash area. CDI: Mop bucket and sponges were removed.

#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer being used in 3 compartment sink with a low concentration level. CDI: PIC added sanitizer solution to sink to bring level up to appropriate level. 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 several utensils with build up of food debris or soil being stored as clean. CDI: PIC removed items from storage and returned for W/R/S.

#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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed ground beef and puree cooling in WIC at an insufficient rate. See temp chart. CDI: PIC adjusted cooling method, EHS satisfied change in method would allow items to reach cooling parameters.

#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 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 milk, and a container of puree with incorrect dates marked. CDI: PIC ensured EHS that milk was opened today and puree was prepared on 20Nov. Date marks were corrected.

#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 a spray bottle of detergent without a label in the dish wash area. CDI: PIC labeled bottle.

#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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed ground beef and puree covered in WIC cooling at an insufficient rate to meet cooling time requirement. CDI: PIC removed covers from items and placed pans in an ice bath in WIC to ensure cooling time requirement was met.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 4 whole chickens laying directly in prep sink thawing under running water. CDI: PIC placed chickens in a pot to ensure the chickens were fully submerged and water could overflow from pot.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe at prep sink.

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

5-501.17 Provide a covered waste bin in female restrooms. Employee restroom did not have covered trash can available.

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Jul 2, 2021 A 97 · details not yet loaded