Premises Information


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Name

MOTHERS COMFORT FOOD & COCKTAILS

Address

4271 PARK RD

STE B

City/State/ZIP

CHARLOTTE

28209

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/5/2026

Final Score @ Grade

General Comments

During inspection EHS observed that the walk in cooler was not able to maintain temps of 41F or below. Items in the unit ranged from 41-46F. Ambient air temp of the in unit was 39-40F. EHS asked that the unit stay closed for about 30 minutes to see if temperatures would drop. After 30 minutes there was not temperature change in food found above 41F and ambient temperature in the unit raised to 43-44F. EHS and PIC went through unit to take temperatures and determine what could be moved into WIC #1. Facility was about to move all raw proteins to WIC #1 as well as any food that temped at 41F or below. All other food was voluntarily discarded. Facility will continue to use WIC #1 until WIC #2 is repaired. Once the unit is able to maintain temperatures of 41F or below facuility may use the unit again. EHS will return within 3 days to verified the unit has been repaired. During inspections EHS found meatloaf and spaghetti squash to be above 41F. Spaghetti squash was in a deep container with a lid and heavy condensation in the container. EHS could not determine if products failed to cool or were out of temperature because the WIC was down. Facility voluntarily discarded the meatloaf and the spaghetti squash. EHS advised facility to continue to monitor cooling practices, especially when they are not utilizing an ice bath and the ice wands.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 multiple pans with visible sticker residue present. Pans were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be w/r/s. -0- 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 .
21	1.50	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy, marinara, hollandaise sauce, and meatloaf gravy holding below 135F (see temperature chart). CDI- Items were reheated to 165F and placed back into the warmer. REPEAT -1.5- 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	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of prep tops cold holding above 41F. Some lids had been removed, and some lids have been left often during service. Lid was closed and temps began dropping during inspection. Maintain all lids in place and maintain lids shut when not in use. Observed walk in cooler unable to maintain temperatures of 41F or below. See comments. Item that were found to be out of temperatures in the prep units were voluntarily discarded, the Alfredo and meatloaf were cooled to 41F. -3- REPEAT 3-DAY VR 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	1.50	Proper date marking & disposition	Yes	Yes	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 2 pans of cooked pasta without date marks. CDI- Items were allowed to be date marked using larger portions in the WIC. EHS advised that all items must be dated. Points not escalated due to improvement -1.5- REPEAT 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 .
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee dry dishes with a cloth. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of dishes that were wet nested. -0-