Premises Information


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Name

NICK & MIKE BAR AND GRILL

Address

11524 N TRYON ST

SUITE 7

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/1/2025

Final Score @ Grade

91.50

General Comments

EHS found several issues with the cooling of foods. EHS asked what their cooling procedures were. PIC stated they prepare the food (hot or cold), put it in a container, cover it and place it in the tall reach in cooler. Facility does not have a cooling SOP. EHS reviewed proper cooling methods and parameters with PIC. Facility is to use proper cooling methods for foods at ambient temp. Methods include but are not limited to, use of shallow metal pans, uncovering food while cooling, ice baths, use of tall reach in freezer. Food cooled from ambient temp should be cooled within 4 hours. Facility does not have the capacity to cool hot foods in tall reach in coolers. EHS recommends continuing same day service for hot foods. Facility does not have a walk in cooler and tall reach in units are full of food. More space for efficiently cooling foods may be required if compliance cannot be achieved with cooling. See permit condition below. New cooling procedure implemented at facility. FSMS implemented. • This FOOD ESTABLISHMENT shall comply with cooling per 3-401.14. If proper cooling cannot be supported safely using existing equipment, additional equipment shall be installed to comply with 4-301.11. Facility has a 2 door refrigerator, 1 door freezer and a 2 drawer chef base unit. Items shall be cooked when ordered, no hot hold equipment.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee touching face and neck, then go to handle food. CDI- Hands washed. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee coughing and not wash hands. CDI- Hands washed.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sani bucket in handwashing sink. CDI- Removed.
15	0	Food separated & protected	Yes	No	No	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 opened raw beef pattied in tall reach in freezer stored above fish. Order could not be switched at the time. CDI- Patties placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 slicer heavily soiled with old food debris. Observed cleaned dishes and cutting board soiled with old food residue. CDI- Dishes taken back to be cleaned. 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	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken marinated at 10:45am. Chicken was 48F at 3:24pm. CDI- Discarded. Observed taco chicken cut at 11:00am chicken was 43F at 3:30pm. CDI- Discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings holding below 135F. CDI- Wings reheated to 175F. 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	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese, swiss cheese, burgers, onions and spinach dip holding above 41F in cold drawers. CDI- Items placed in the walk in freezer to cool quickly. All items cooled below 41F. 3 DAY VR REQUIRED. Observed honey chipotle sauce holding out on prep table at 83F. Sauce is house made with canned chipotle peppers. CDI- Discarded. This is the 5th consecutive time facility has been out on cold holding. Facility will need to complete a risk control plan for cold holding. If facility cannot gain future compliance permit action may be issued. 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	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 marinated chicken, taco chicken and grits cooling in tightly covered containers. CDI- Chickens discarded. grits placed in freezer for quick 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 .
36	0.50	Thermometers provided & accurate	No	No	No	4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer 10F off. Fix or replace thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored on the drying rack touching the sanitizer bottle container. Area is not a clean surface. CDI- Removed.
49	0.50	Non-food contact surfaces clean	No	Yes	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 food equipment (hot drawers, cold drawers, units, fryers) in need of cleaning throughout.
51	1	Plumbing installed; proper backflow devices	No	Yes	No	5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink in need of cleaning.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	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 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete floors in kitchen. Kitchen floor was absorbing water leaked from handwashing sink. Floors are not smooth and easily cleanable.