Premises Information


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Name

GIDDY GOAT COFFEE ROASTERS DOWD YMCA, THE

Address

400 E MOREHEAD ST

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/6/2026

Final Score @ Grade

General Comments

- Facility receives frozen homemade empanadas from a centralized kitchen in their south end location. All locations are under 1 LLC so food transfer between the facilities is approved. Facility stores trays of empanadas frozen and has 1 month date marks on them and then removes them from the freezer throughout the month on an as needed basis where they then remove the original 1 month date mark and place a new 5 day date mark on the items when placed into a refrigerator. EHS confirmed that no items are held past the required 7 day hold period and PIC stated that the facility specifically does 5 day date marks when removing from the freezer to account for the preparation day. EHS advised the PIC that the date marks on the items removed from the freezer should contain 3 dates total: one for the original prep/date it was frozen, one for the date it was pulled from the freezer (PFF), and then one final “use by” date. Example: Prep Date - 4/25, Pulled from Freezer (PFF) - 5/6, Use By - 5/11. - Confirmation of the purchase of a new dishwasher thermometer may be submitted via text or email to the EHS at Eric.oakley@mecklenburgcountync.gov

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 the handwash sink adjacent the coffee brewers at the entrance of the front counter area to be obstructed from use by 2 used coffee filter baskets. CDI - PIC removed filter baskets.
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 all 3 of the quiches in the front counter refrigerated display case to be at temperatures of 45-46F at the time of the inspection. Unit was at an ambient of 41F but the air vents by the sliding doors were observed to be blocked by vent covers. Quiches are stored in the unit overnight and was out of temperature for an unknown amount of time. REPEAT. CDI - PIC voluntarily discarded the 3 quiches. 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	0	Proper date marking & disposition	Yes	No	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 the 3 quiches at the front counter refrigerated display case to not be dated marked at the time of the inspection. PIC stated that the date marks they have on them while in the back kitchen RICs must have been discarded when they were transferred to the plates used in the display case. CDI - PIC voluntarily discarded all 3 quiches. 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 .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility utilizing TPHC for the milks that are opened and used throughout the shift for the coffee portion of the business. All milks were observed with the proper time stamps of when they were opened but facility did not have written procedures on site. CDI - EHS and PIC filled out written procedures at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed the 2 scoops in use for the ice bin in the back kitchen area to be stored directly on top of the ice machine without a barrier of protection. CDI - Ice scoops placed in a bin to protect from possible contamination.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no irreversible min/max thermometer on site to test the temperatures of the 2 high temperature dishwashers that are used in the facility. EHS was able to verify that both units were fully functional. 10 day VR to observe facility acquire new irreversible min/max dishwasher thermometer.