Premises Information


	Return to Inspections

Name

TOUCH DOWN WINGS

Address

9030 LAWYERS RD

City/State/ZIP

MINT HILL

28227

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/13/2026

Final Score @ Grade

93.50

General Comments

Observed PIC Vincent present at the facility at the start of the inspection upon EHS arrival, PIC called PIC Bena. PIC Bena arrived 10 minutes after the inspection began. EHS notes that PIC Bena is knowledgeable about proper food safety practices, corrective actions, and active managerial control. Ensure that PIC Bena is coaching the remainder of the staff on proper food handling and safety practices.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.15 Only wash hands in handwashing sink. -PF- Upon entry into the facility EHS observed a food employee washing hands with water in the prep sink. Ensure that hands are washed in hand sink only. -CDI- PIC directed employee to wash hands in the hand sink. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands after directed to do so in the hand wash sink for approximately 10 seconds. Ensure that all food employees are washing hands for 20 seconds following proper hand washing procedures. -CDI- Food employee rewashed hands and followed proper hand washing procedures before putting on gloves and going back to working with food. -ENSURE PIC COACHES ALL STAFF ON PROPER HANDWASHING- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice scoop sitting in a plastic container that was soiled. Ensure that food contact surfaces used with non-TCS foods are clean to avoid contamination. -CDI- PIC switched out ice scoop and ice scoop container.
20	1.50	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 2 batches of cooked wings prepared and date marked from yesterday in the WIC in large wrapped bus tub containers at temperatures ranging from 38F-44F. Since wings were intermingled with the ranging temperatures all wings were discarded. -CDI- 2 of the large bus tubs of cooked wings were voluntarily discarded. Ensure that proper cooling methods are used and monitoring is performed to ensure that wings are cooling at the proper rate. 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 .
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 sitting in the fryer baskets above the fryer at 128F-133F. Food employee stated that the wings are cooked in advance and then held for 30 minutes for incoming orders and re-dropped for service. If not sold they are discarded. EHS coached the PIC and food employee that for hold foods hot they must be maintained at 135F or above. PIC asked if they could switch to time as a method of food safety. EHS walked through TPHC with the facility and will send the facility proper paperwork for TPHC methods. EHS told facility to reach out with any questions pertaining to TPHC. -CDI- Wings were voluntarily discarded. 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	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed grilled chicken and Philly meat at 42F-43F in the prep top 1 unit. PIC stated that the staff had been in and out of the unit all day. Staff did not know how long the food was above 41F. -CDI- Food was voluntarily discarded. Ensure cold holding food is maintained at 41F and below. Ensure proper cold holding monitoring is performed. 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 large containers of wings miss the cooling window from the day prior. The wings were in a large bus tub with plastic wrap over the top covering the wings. Ensure that wings are unwrapped and un-lidded. Ensure that smaller containers are used and smaller portioning is done to promote proper cooling. Ensure all cooling foods are properly monitored so that corrections can be made if not cooling fast enough. -CDI- Wings that missed the cooling curve were voluntarily discarded. 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 4 squirt bottles of non-TCS sauces unlabeled in the facility. Ensure all working food containers are labeled to identify their contents. -CDI- Bottles labeled.
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and fruit flies present throughout the facility mostly around the ware washing area of the facility. Flies were not observed on any food or food contact surfaces. Facility currently has pest control company coming monthly for pest control. Facility shall increase pest control frequency. Ensure premise is kept free of pests.
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 soil and debris present on the interior portion of the RIF, on dry good shelving, and sticker residue present on the exterior portion of clean dishes on the clean dish rack. Ensure non food contact surfaces are cleaned and maintained as clean.