Premises Information


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Name

GOOD FOOD

Address

1701 MONTFORD DR

City/State/ZIP

CHARLOTTE

28209

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/18/2026

Final Score @ Grade

96.50

General Comments

PIC detailed TPHC procedures for items not being held on TPHC at time of inspection (I.E. white rice) as well as TCS food item that may be portioned and held at ambient temperature (I.E. garlic butter removed from side prep line unit and held at counter in ramekins.) PIC did not present completed TPHC document due to procedures not being utilized at time of inspection. EHS provided blank TPHC document to be filled out and retained for review as needed. Note: EHS observed warewashing employee return from exterior of building and begin task of handling soiled utensils without hair restraint and without first washing hands. EHS reviewed handwashing and hair restraint requirements for handling clean utensils with employee and PIC.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.14 Post a handwash sign at each handsink. Observed one (1) handsink without proper signage. CDI - EHS provided handwashing signs in English and Spanish.
15	1.50	Food separated & protected	Yes	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed one (1) box of unwashed produce (green tomatoes) stored above RTE/washed produce in walk in cooler. 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. Observed one (1) portion of chorizo stored above pork belly on sheet pan on speedrack of WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) pan of mussels partially nesting within separate pan of mussels. CDI - Raw animal food storage order was addressed prior to end of inspection. Mussel pans were separated to prevent contact between food and non food contact surfaces of separate containers. EHS provided WIC storage order guide to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	0	Food-contact surfaces: cleaned & sanitized	No	No	No	4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed recessed interior chutes of ice machine with minor buildup. Drain and clean as needed.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) TCS food item (small container of mint yogurt) stored above fill line at front prep unit at temperature greater than 41F. CDI - PIC voluntarily disposed of out of temperature food item. 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	0	Proper date marking & disposition	Yes	No	No	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 one (1) bin of apricot chutney (heat treated plant food) in front prep unit with date mark of 2/10. All other non date mark exempt TCS foods were date marked or portioned to be used within 24 hours. CDI - PIC voluntarily disposed of out of date TCS food item. 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 .
37	0	Food properly labeled: original container	Yes	No	No	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 two (2) containers of olive oil at prep table with no labels. CDI - PIC labeled bottles accordingly. PIC and EHS discussed labeling options, including station labels.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bucket of QAC sanitizer at approximately 50 ppm at start of inspection. CDI - PIC remade sanitizer from basin at three compartment sink to approximately 300 ppm.
45	0.50	Single-use & single-service articles: properly stored & used	Yes	No	No	4-502.13 Single-use and single-service articles cannot be reused. Observed chocolate cake in WIC held in washed and sanitized single use container in WIC (mussel bin.) Observed breading bin with single use plastic container held within as dispensing utensil. Utilize multi-use equipment to hold food items. Utilize multi-use utensils with handles when stored within nonTCS foods. 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 three (3) stacks of single service articles (to go boxes) at storage shelves with exposed food contact surfaces. CDI - EHS inverted packages to prevent potential contamination.
49	0	Non-food contact surfaces clean	No	No	No	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 minor moisture accumulation on interior of side prep line unit. No exposed food or clean equipment was exposed to excess moisture. Clean and maintain equipment as needed to avoid the accumulation of soils or moisture.