Inspection Management System
 
  
 
Premise Information
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NameGRECO FRESH GRILL SHARON CORNERS Rules Governing Inspection Scores.
Address4724 SHARON RD Restaurants: 
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STE HDay Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28210
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 1/13/2023 
Final Score @ Grade
87 B
NC Department of Environmental Health: 
Website
General Comments
Violations 
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
2 1 Certified Food Protection Manager No No No Yes No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no serve safe or ANSI equivalent food protection manager present during the time of the inspection.
10 0 Handwashing sinks supplied & accessible No No No 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 ice dumped inside of the hand washing sink.
15 1.50 Food separated & protected No No 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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed salmon stored below beef inside of the reach in unit. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch raw gyro meat and then handle lettuce and tomatoes with the same gloves. CDI- Lettuce and onion were discarded during the inspection.
22 3 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods above 41F. See temperature chart. Foods were out off temperature due to overfilling of containers. CDI- Foods were moved to walk in cooler to be cooled down below threshold.
23 1.50 Proper date marking & disposition No No Yes No No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed a number of foods prepared days prior without date marking present such as grape leave, cooked chicken, lettuce, cheese, and rice. Items were dated during the inspection.
25 0.50 Consumer advisory provided for raw/ undercooked foods No No No No Yes 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf No abstract seen on the menu. Team members says, “burgers are available if asked by customer” REHS will follow up during the verification visit to ensure that establishment adds asterisks to menu items.
28 0 Toxic substances properly identified stored & used No No No No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals stored in secondary containers without labels attached to identify contents inside. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential use bug spray.
33 1 Proper cooling methods used; adequate equipment for temperature control No No No Yes 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 For more information please visit: http://meck.co/FoodSafety 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 . Observed portioned lamb cooling inside of walk in cooler under plastic cling wrap. Ensure that food items that are in the cooling process are properly vented to allow cooling at the correct parameters.
36 0.50 Thermometers provided & accurate No No No No Yes 4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No food thermometer present at the time of the inspection. A verification visit will be conducted to ensure that food establishment obtains a food thermometer.
37 2 Food properly labeled: original container No No No Yes 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 multiple squeeze bottles of oil unlabeled. Observed bulk container of salt unlabeled.
39 1 Contamination prevented during food preparation, storage & display No No No Yes No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of seasoning salts stored on the ground.
43 0.50 In-use utensils: properly stored No No No Yes 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 knive handles making direct contact with lettuce inside the prep unit.
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No No Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. Recommend food establishment implementing pyramid stacking method to allow proper air flow for dishes to dry.
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No No No 4-501.11 Maintain equipment in good repair. Observed damaged and broken shelving inside of the walk in cooler.
49 0 Non-food contact surfaces clean No No No No 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. Additional cleaning needed to non food contact surfaces such as green wire air drying shelving.
53 0 Toilet facilities: properly constructed, supplied & cleaned No No No No No 5-501.17 Provide a covered waste bin in female restrooms. No covered trash can located in the female bathroom to discard of feminine hygiene products.
55 0 Physical facilities installed, maintained & clean No No No No 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. 3 comp sink had build up located around the floors and walls. Recommend a higher cleaning frequency.