A98.5
HICKORY GROVE BAPT -NORTH KITCHEN
13200 MALLARD CREEK RD, Charlotte, NC 28262
Restaurant · NC permit/State ID 2060013606
Latest gradeA (98.5)
Last inspectedSep 30, 2026
Inspections on record26
On record sinceJun 28, 2013
Score history
Jun 28, 2013Higher is betterSep 30, 2026
Inspections & violations
Sep 30, 2026 A 98.5 · 3 violations
Inspector comments: PIC stated food for service is sometimes prepared at HICKORY GROVE BAP. LUNCHROOM (Not connected to this permit). PIC stated they will cook and cool food and then transfer to establishment. PIC stated they will cook and hot hold food and then transfer to establishment. PIC stated they do cook raw items.
PIC stated items are prepared for transfer at 2:45pm. PIC stated they keep items hot in a hot box (plastic ones for catering) and uses them for service at 5 o’clock. Service runs from 5 o’clock to 6 o’clock. All items are held on temperature. PIC stated if anything is below temperature staff reheats to 165F. All items are voluntarily discarded by the end of service.
EHS will reach out to supervisor for clarification. EHS will arrive back on site to provide update to establishment.
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#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 several sausages HH below 135F in steam well in gymnasium. PIC stated all food at the end of service will be discarded. EHS observed food items being served to volunteers for free. CDI - PIC voluntarily discard items.
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 .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no one on the serving line with head covering or hair restraints.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes w/r/s being cloth dried before putting on clean dish rack. CDI - PIC educated food worker on how to air dry dishes
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting in dishes stored as clean. CDI - PIC educated food worker on how to air dry dishes
Mar 25, 2026 A 98.5 · 2 violations
Inspector comments: EHS updated PIC that plan review would provide information regarding updated serving area to ensure handsinks are properly located for the use of food employees prepping and serving food to patrons.
EHS provided business card and the office number is as follows; (980)314-1620
Updated vomit&diarrheal cleanup handout provided.
#10 · Handwashing sinks supplied & accessible −1
Follow-up verification required
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed no handsink in the area of food prep and service. Closest handsink outside of bathrooms in separate part of building in kitchen. VERIFICATION REQUIRED on or before 4/4/26 to assess location of food prep and service.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat sanitizer strips onsite. SEE COMMENT BELOW.
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed facility without chemical sanitizer for use at 3-comp. PIC stated quat sanitizer would be obtained from school on premises.
VERIFICATION REQUIRED on or before 4/4/26 to assess status of sanitizer and strips.
Sep 24, 2025 A 99 · 2 violations
Inspector comments: EHS left updated EE health plan.
#10 · Handwashing sinks supplied & accessible −1
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 hand washing sink being blocked by step stool. CDI Step stool was removed.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with clear liquid. CDI..Liquid was voluntarily discarded
Feb 12, 2025 A 99 · 3 violations
Inspector comments: Spoke with temporary PIC Ashley. PIC made EHS aware that food is transported from Hickory Grove school to this campus. Both facilities are risk 4 and under the same permittee( Marie looked up information EHS couldn’t get any reception) . This is a temporary situation per PIC. PIC states First week of April ( spring break ) no food will be sold. The following week food will be sold again. Per PIC April 30th is the last day food is sold. May-Aug no food is being sold. PIC states food is not being ordered at this facility, only coffee and paper goods. PIC also states that there will be other events held at this facility during May-Aug but food will not be for sale. PIC states no cooking is happening at facility at this time. The last PIC retired and Temp PIC is unsure when or if anyone will be hired to take over the kitchen. Temp PIC states all food is bought over cold and is reheated once food arrives at facility. PIC is here 1 day a week and that is on Wednesday.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in handwashing sink. CDI.. sink was cleaned
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.
-Pf. Observed food held from previous days without date mark.. CDI PIC voluntarily discarded items.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no dates on food. CDI.. Food Was voluntarily discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 .
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-502.13 Single-use and single-service articles cannot be reused. Observed foil pans being washed for reuse. CDI.. Pans were discarded
Oct 9, 2024 A 99 · 1 violation
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during the inspection.. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
Jun 24, 2024 A 99 · 3 violations
Inspector comments: PIC Claypool was out of town EHS had maintenance Supervisor assist with Walk through. EHS spoke to PIC over phone and asked about where food was purchased , employee health and returned meals.
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pans of meat sauce from Olive Garden in WIC without dates.CDI had employee to date food
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 .
#45 · Single-use & single-service articles: properly stored & used
4-502.13 Single-use and single-service articles cannot be reused. Observed several tin pans being reused.
Jan 24, 2024 A 99 · 3 violations
Inspector comments: EHS had to submit write up 3 times. No signature from PIC. Form wouldn't sync. EHS was told by PIC dinner is served Wednesday(only) 5-6 prep time starting around 4/430
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC has food handler and not CFPM certification
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 house made chicken salad sandwhichs cooling at .23f/m in tightly packed containers with lids and wax paper. CDI..PIC opened conatiners and removed wax paper to cool sandwiches.
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 .
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop lodged into flour. CDI. PIC removed scoop from flour
Sep 27, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 18, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 21, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 9, 2022 A 98.5 · 4 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with “big 6” illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer. -P Observed hot water dish machine unable to reach proper sanitization temperature. EHS thermometer read 145F. CDI: Education provided and facility will utilize three compartment sink(bleach solution) until dish machine repaired.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
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 thermometer for measuring temperature of hot water dish machine. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.
Oct 16, 2019 A 98 · 1 violation
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC serv safe has expired.
Jan 30, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Aug 23, 2018 A 98.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine not regularly reaching proper sanitizing temperature as temperature would fluctuate between 160-180. Have machine serviced. Will follow up within 10 days that dish machine is sanitizing properly.
#53 · Physical facilities installed, maintained and clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Missing ceiling tile next to dish machine needs replacing.
Apr 25, 2018 A 97 · 2 violations
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened bags of pre-cooked chicken thawed two days ago not date marked in WIC. CDI- Chicken date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed beef tips date marked for 9 days ago in WIC. CDI- Beef tips disposed of.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - C Maintain properly operating pressure gauge on dish machine, dish machine pressure guage is not working, needs repair or replacing.
GENERAL COMMENT: Facility has changed type of use, it no longer serves an HSP of elementary age children and has no plans to in the future. Facility serves private church functions and sunday school for teenage to adult customers. Facility cooks and cools max 3 items rarely and usually cooks and cools up to 2 items. Facility rarely uses raw meats, usually all meats are pre-cooked. Facility changed to type III risk category in CDP. Told Mgr. Butch to notify health dept. if regularly serving an HSP again.
Oct 11, 2017 A 97 · 1 violation
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
Repeat violation 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cut melons in the walk in cooler without a date. CDI - PIC stated they were cut on Sunday; item was dated.
Mar 22, 2017 A 98.5 · 2 violations
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed an open package of turkey in the walk in cooler without a date. PIC stated it was opened on Sunday. CDI - PIC dated the item.
#53 · Physical facilities installed, maintained and clean
General comment 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. - Observed dust built up on the ceiling vents and surrounding tiles in the kitchen.
Nov 2, 2016 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 21, 2015 A 98.5 · 1 violation
#21 · Proper date marking and disposition −1.5
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rice, green beans, and meatloaf in walk in cooler without date mark. CDI- PIC will be voluntarily discarding these items.
Aug 28, 2015 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 16, 2015 A 99.5 · 1 violation
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stand mixer stored as clean with some dried batter on underside of mixer arm. Needs better cleaning.
Nov 21, 2014 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 2, 2014 A 99 · 2 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved no paper towels at one of the kitchen handsinks.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a minor amount of grease left inside the kettle cooker.
Jun 6, 2014 A 97 · 5 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be clean to sight and touch.Observed small plastic funnel stored with clean utensils to have tape residue built up on outside surface. CDI item was pulled and placed for cleaning.
#36 · Insects and rodents not present; no unauthorized animals −1
Follow-up verification required
6-501.111 Controlling Pests - PF Observed live insects present under/around dish machine floor drain and rodent droppings along bases of walls. Was unable to determine whether rodent droppings are from a active presence. VR- Documentaition of proper pest treatment is required in 10 days.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11 Equipment and Utensils, Air-Drying Required - CItems shall be properly air dried before stacking togetherObserved gray bins on shelving to be stacked tighly with condensation built up between each other.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - CAll equipment shall be properly functioning and in good repair.Observed pipe to have a leak collecting water in metal tub underneath dishmachine countertop.
#53 · Physical facilities installed, maintained and clean −0.5
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - CProperly seal all wall closings to prevent any rodent or pest harborage areas.Observed seal attachment from wall to floor missing in back area of kitchen in need of resealing6-501.12 Cleaning, Frequency and Restrictions - CClean the floor at a frequency to prevent dust and debris build up.Observed rodent droppings in the following areas: Corner behind kettle machine, area between wall and big walk in cooler, along backside of kitchen wall
Dec 18, 2013 A 99 · 2 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
2-102.12 Certified Food Protection ManagerPIC must be a certified food protection manager. PIC is not certified by an ANSI accredited food protection course. Points will be deducted after 1/1/14.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-102.11 Common Name-Working ContainersProvide common names or labels on working containers used to store chemicals. Observed an unlabeled spray bottle.
Jun 28, 2013 A 100 · 1 violation
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
PIC needs to be food safe certified by 1/1/14.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HICKORY GROVE BAPT -NORTH KITCHEN” or State ID 2060013606). Inspection type (routine vs. follow-up) is not published in the county's data.