A97

MERRYWOOD ON PARK

3600 PARK RD, Charlotte, NC 28209

Institutional Food Service · NC permit/State ID 2060160151

Latest gradeA (97)

Last inspectedSep 17, 2026

Inspections on record28

On record sinceApr 12, 2018

Score history

Apr 12, 2018Higher is betterSep 17, 2026

Inspections & violations

Sep 17, 2026 A 97 · 5 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 cooked chicken breasts on sheet pan placed under pans of raw pork and beef on speed rack. CDI- PIC rearrange items and education provided at the time of inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 scrambling egg on hotline holding temperature less than 135F. CDI- items discarded and new scrambled egg made to hold correctly. 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 inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P ** Observed shredding cheese on ice pan holding at 56F. CDI- PIC discarded item at the time of inspection. 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

3-501.17 (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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). ** Observed chub of pasuta ham, roasted vegetables, cooked burgers on speed rack in WIC without date marking. CDI- PIC stated that those items were prepared yesterday before the kitchen closed. Date put on items at the time of inspection. Ensure to put date marking on all TCS/RTE food items as intend to keep more than 24 hours. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. ** Observed drain flies in the kitchen. Keep the kitchen free of pests.

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Jun 17, 2026 A 98.5 · 1 violation

#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 lettuce and pasta salad on line at 45F. CDI- PIC stated that foods are kept on the line for around 2 hours for each service and then any leftovers are discarded at the end of each service. EHS recommended putting foods on TPHC and discussed how TPHC works with PIC. EHS emailed PIC the TPHC template to fill out and educated on keeping the form handy and time stamps. Food was discarded as lunch service was about over. 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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Feb 20, 2026 A 96.5 · 4 violations

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed scrambled eggs and sausage links holding below 135F. CDI- items reheated to 165F. EHS discussed using TPHC for hot breakfast items. Breakfast service is from 7:30-9:30am and any leftovers are discarded. EHS emailed TPHC form and went over TPHC requirements. 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 .

#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 multiple TCS foods holding above 41F. See temperature chart. CDI- all items moved to WIC to cool back down as they had been out for less than 4 hours. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket at 50ppm. Ensure concentration is between 200-400ppm.

#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 floors to be sticky and in need of cleaning in some areas throughout kitchen. Observed cleaning needed around equipment.

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Oct 13, 2025 A 97 · 2 violations

#21 · Proper hot holding temperatures −3

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed salmon holding at 125F in HH cabinet in main kitchen and tomato soup holding at 118F in AL kitchen. CDI- both items reheated to 165F. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on clean dish storage rack. Ensure pans are air dried before stacking.

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Jun 23, 2025 A 96.5 · 5 violations

#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 facility cooling food in WIC while also loading food from truck and opening boxes and needing to serve some cooling food for immediate service not meeting cooling parameters. (See temperature log). CDI -EHS advised and PIC had food moved to WIF until it is down to temperature as WIC ambient temperature had risen to 48F due to open and closing from loading in delivery. Crab salad in crossiants on steam table had been cooling and did not finish cooling before being placed on steam table 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 .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers and hot dogs in hot box under 135F. Needs to be 135F or above. CDI - hot dogs and burgers were reheated on grill. 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 .

#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 pimento cheese labeled 10/16. CDI- PIC voluntarily discarded pimento cheese. 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

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 food being cooled covered in WIC during delivery being loaded into WIC, not cooling adequately. CDI - Food was uncovered and moved to WIF to cool. Needs to follow appropriate cooling methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Needs to be kept closed.

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Jan 7, 2025 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 roast beef sandwiches hot holding in steam well at 128F. CDI- sandwiches 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 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 coleslaw cooling in WIC tightly covered with Saran Wrap in deep container. CDI- coleslaw spread out on thin pan and uncovered to quickly cool. Coleslaw went from 51F at 11:20 to 46F at 11:40 which is a proper cooling 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in clean dish storage area.

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Jul 29, 2024 A 96.5 · 3 violations

#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 ice machine with build up in the shoot.

#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 wraps and cole slaw mix that were still at 55F and held for service. CDI items moved to freezer for a quick chill prior to service. Observed fruit salad in AL refrigerator at 45F. CDI items discarded. Suggest using walk in freezer to quickly chill products prior to placing on ice baths on reach ins for service. 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 .

#49 · Non-food contact surfaces clean −0.5

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 movable racks in walk in with build up and coffee machine in AL in need of cleaning around nozzles.

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Jun 7, 2024 A 95.5 · 5 violations

Inspector comments: Recommended to put TCS menu items on TPHC for salad bar items. Forms emailed to PIC. Box of frozen oysters found in WIF. They were for an private event in Feb. Shell stock tag stapled to side of box. Keep for 90 days after last oyster is served/discarded. Oysters were served fully cooked.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P No points deducted - Observed the sanitizing solution at 0PPM in 3 comp sink vat. Noticed the sanitizer concentrate jug empty. CDI by replacing jug, refilling 3 comp sink vat, and W/R/S sheet pans sitting on clean drainboard. 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

#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 shredded cheese & macaroni salad at 44F at salad bar. CDI by discarding. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies present in kitchen. Pest management company has been notified.

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

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. No points deducted - Observed single service straws and plates stored beneath the hand sink in AL.

#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. No points deducted - Observed missing wall board beneath sink, in the staff restroom (in kitchen).

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Nov 17, 2023 A 97 · 2 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 Observed fruit and milk cartons in assisted living above 41F. CDI fruit discarded and milk pushed to back of refrigeration to cool down. Noticed fridge was set to 41F and turned down to 36F. Observed fruit mix in ice bath, liquid eggs, sliced turkey, hot dogs, and egg salad inside reach in unit on line above 41F. CDI items discarded or moved to cool down. 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 .

#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 lettuce mix not dated, cabbage (11/7), and cornbeef hash (11/5). CDI items 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 .

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Jul 7, 2023 A 96 · details not yet loaded