Premises Information


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Name

GRECO FRESH GRILLE

Address

9820 REA RD

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/31/2025

Final Score @ Grade

General Comments

During inspection EHS observed that the 2 door reach in cooler closet to the line was not holding temperature at 41F or below. The 3 door reach in cooler was also not holding temperatures of 41F or below. EHS and PIC waited to see if units were in defrost and if they would drop in temperature. EHS and PIC agreed that the units were not dropping fast enough and decided to remove all TCS items from these units. All items that were not cooling (fries and raw chicken prepped around 1:30 PM) were discarded. Those items that were cooling were moved to WIC. PIC moved all uncut, non-TCS produce to the units in disrepair as they do not need to be maintained at 41F or below. PIC stated that they felt confident that they could work out of the one functioning RIC and the WIC until the units can be repaired. EHS will return within 3 days to ensure that the units have been repaired. Facility should refrain from using these units until they are positive that they are working properly. EHS suggested a using a cold holding log to PIC. EHS advised PIC that if chicken does not reach 41F by 4:30 to discarded the items. EHS advised that if fries do not reach 41F by the end of the 6 hour cooling window then they should be discarded as well.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and raw salmon stored above ready to eat vegetables. CDI- PIC corrected storage order. 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	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chicken slicer stored as clean with visable food debris. CDI- PIC took item to 3-compartment sink to be re washed, rinsed, and sanitized. 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 .
20	0	Proper cooling time & temperatures	Yes	No	No	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 cut lettuce in the 3 door RIC prepped on 3/28 holding temperature at 44F. CDI- PIC voluntarily discarded the cut lettuce. 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	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatziki sauce and lamb in RIC and lamb on grill line holding over 41F. CDI- Tzatziki and lamb in RIC were voluntarily discarded and lamb on grill line with rapidly cooled in reach in freezer as it had been on the line for 2 hours. 3 day VR Required. See comments. 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	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	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 cooling in a deep bus tub and tightly wrapped in plastic with another bus tub stacked on top. EHS provided education on proper cooling methods. CDI- PIC voluntarily discarded the lettuce. EHS suggested that the facility utilize shallow metal pans for cooling. 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 .
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 walnuts, rice and bottles on the cook line without labels. CDI- Food employees labeled the products.
43	0	In-use utensils: properly stored	No	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several containers with scoops that have no handle. EHS advised that all scoops need to have handles and that the handles need to above the products.
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal and plastic containers stacked wet in clean dish storage. REPEAT
45	0.50	Single-use & single-service articles: properly stored & used	Yes	No	No	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 single-service items stored on the floor of dry storage closet. CDI- PIC corrected storage order and placed the items at least 6 inches above the ground.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed rusting on under prep table shelves and prep table legs throughout facility. Repair or replacement needed. REPEAT 4-501.11 Maintain equipment in good repair. Observed the 2 door reach in cooler closest to the prep line holding temperature above 41F. Facilities 3-door reach in cooler is maintaining temperature above 41F as well. See temperature chart. Repair these units as soon as possible. 3 day VR. 4-501.11 Maintain equipment in good repair. Observed a leak in the WIC. Repair.