Premises Information


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Name

D.D. PECKERS WING SHACK

Address

10403 PARK RD

SUITE E

City/State/ZIP

CHARLOTTE

28210

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/25/2025

Final Score @ Grade

95.50

General Comments

EHS advises PIC to label raw chicken wings on TPHC for 4 hours, according to procedures. Real time logs for usable windows less than 1 hour for maintaining food quality does not necessitate separate labeling. For example, raw wings brought to the cook-line at 11am should be temped at 41F or below and labeled for 11am-3pm. Food used up ahead of the 4 hours window does not need recording. Facility may also utilize a white board or other tracking methods apart from sticker label.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed severe accumulation of food debris on table top can opener, including blade. Also observed several dishes stored as clean sticky to touch. CDI- Dishes re-washed, rinsed, sanitized. (-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: 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 .
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	REPEAT. 4-501.11 Maintain equipment in good repair. Observed torn gasket on lowboy at far left unit across from cook-line. Also observed rusted storage shelves in WIC and reach in freezer. (-1)
49	1	Non-food contact surfaces clean	No	Yes	No	REPEAT. 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 accumulated residue and debris on various shelves, gaskets, chemical dish machine, and dry storage area equipment. Increased cleaning frequency is advised. (-1)
55	1	Physical facilities installed, maintained & clean	No	Yes	No	REPEAT 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 stains and debris on floors, walls, and ceilings throughout facility. Deep clean needed to remove grease and other residue from surfaces. (-1)