A98
GIDDY GOAT COFFEE ROASTERS DOWD YMCA, THE
400 E MOREHEAD ST, Charlotte, NC 28203
Restaurant · NC permit/State ID 20600111449
Latest gradeA (98)
Last inspectedMay 6, 2026
Inspections on record2
On record sinceNov 12, 2025
Score history
Nov 12, 2025Higher is betterMay 6, 2026
Inspections & violations
May 6, 2026 A 98 · 6 violations
Inspector 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
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
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 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
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 · Proper date marking & disposition
Corrected during inspection
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 · Time as a Public Health Control; procedures & records
Corrected during inspection
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 · In-use utensils: properly stored
Corrected during inspection
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 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
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.
Nov 12, 2025 A 98.5 · 4 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink without soap. CDI - Soap provided. - 0 -
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS pastries hot holding in cabinet between 100-120F. CDI - Items were placed on TPHC for remainder of 4 hour time. Hot Holding cabinet was turned up. - 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 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quiches on display case reading 43-44F. Ambient temperature reading 41F. CDI - Discussion had with PIC. EHS recommends turning unit down to 36F to allow for temperature rising room when employees open cabinet. Temps read 41F by end of inspection. - 0 -
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 .
#56 · Meets ventilation & lighting requirements; designated areas used
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee jacket and purse stored on prep surface in back smoothie room. - 0 -
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “GIDDY GOAT COFFEE ROASTERS DOWD YMCA, THE” or State ID 20600111449). Inspection type (routine vs. follow-up) is not published in the county's data.