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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameKIPP KITCHEN
Address5431 HICKORY GROVE RD
 
City/State/ZIP
CHARLOTTE NC 28215
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 6/8/2026
Final Score @ Grade
97.50 A
General CommentsPermit conditions state facility needs to be re-assessed for cooling of hot foods prior to implementation of cooling. EHS observed corn cooled from friday lunch, and broccoli cooling during inspection. PIC stated they do not normally cool hot foods. PIC stated they have some new staff. PIC stated they will be discarded the corn.

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
8 0 Hands clean & properly washed Yes No No 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up food off of ground, remove glove then proceed to put on a clean glove and move back to prep food. CDI: Food employee removed gloves and washed hands.
16 0 Food-contact surfaces: cleaned & sanitized Yes No No 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed one metal pan being sanitized in 50ppm quat. CDI: More quat was added to sink, new concentration is 200ppm, pan was re-sanitized. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
21 1.50 Proper hot holding temperatures Yes No No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of corn dogs below 135F inside hot box. Hot box was at 136F. CDI: Corn dogs were reheated, hot box was turned up. 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 1 Proper cooling methods used; adequate equipment for temperature control Yes Yes No REPEAT 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 broccoli cooling at a rate of 0.05F/min inside metal pan covered with aluminum foil in walk in cooler. CDI: aluminum foil was removed. 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 .