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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameBEST IMPRESSIONS CATERERS
Address2600 YOUNGBLOOD ST
 
City/State/ZIP
CHARLOTTE NC 28203
Premise Type2 - Food Stands
CountyMecklenburg
Inspection Date 10/24/2025
Final Score @ Grade
96.50 A
General CommentsEHS discussed resources available on the Mecklenburg County website at eh.mecknc.gov.

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
5 0.50 Procedures for responding to vomiting & diarrheal events No Yes No 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC not able to locate vomiting and diarrheal event cleanup. VR no later than 11/04/2025 to ensure facility has a written procedure available. -.5- REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
8 2 Hands clean & properly washed Yes No No 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food an employee handling cell phone and then resume working with raw salmon after only changing gloves. CDI - PIC educated food employee and hands were washed. -2-
29 1 Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan Yes No No 3-502.11 Obtain a variance for specialized processes.-Pf Observed facility making sour dough starter at room temperature without approval from NC Variance Committee. CDI - PIC stopped this process until approval received. EHS gave PIC information on how to get a variance for this process. -1- For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
32 0 Variance obtained for specialized processing methods Yes No No 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility making sour dough starter using a fermentation process without applying for a NC variance. CDI - PIC instructed staff to discontinue until a NC variance obtained for this process. -0- For more information on how to request a variance please visit: http://meck.co/FoodSafety
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No 4-501.11 Maintain equipment in good repair. Observed 6 blown lights under hood system and dish machine in the dish room not working. Repair. -0-