A97
K & N BARBEQUE
3500 LATROBE DR, SUITE 300, Charlotte, NC 28211
Mobile Food · NC permit/State ID 2060031164
Latest gradeA (97)
Last inspectedSep 4, 2026
Inspections on record27
On record sinceJan 14, 2019
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Jan 14, 2019Higher is betterSep 4, 2026
Inspections & violations
Sep 4, 2026 A 97 · 2 violations
#21 · Proper hot holding temperatures −3
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pulled pork and beans & rice on steam table holding below 135F (see chart). Water was low in the steam table. CDI - PIC stated that the generator stopped during transport and the food was hot when removed from the commissary about an hour ago. PIC switched out the pulled pork and the beans & Rice with those in the warmer. REPEAT
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a pack of single service trays on the floor. CDI PIC put then on top of a cooler.
Jun 25, 2026 A 98.5 · 1 violation
Inspector comments: Unit inspected at Whitehall Eats - 3701 Arco Corporate DR - in plaza of the Metalmorphosis sculpture. Location obtained from Street Food Finder.
#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 multiple items on steam table holding below 135F (see chart). CDI - PIC adjusted the steam table and added water. Temperature was rising by end of inspection.- 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 .
Nov 22, 2025 A 100 · 0 violations
Inspector comments: Unit inspected at 3332 Wilkinson BLVD - Hyatt Gun Shop parking lot
No violations were recorded for this inspection.
Jul 31, 2025 A 99.5 · 1 violation
Inspector comments: Unit inspected at Atrium Health Kenilworth (1225 Harding PL).
Location obtained from Street Food Finder
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed a box of single use hinged to go containers stored on floor in front of smoker. CDI - PIC moved box to shelf. - 0.5 -
Apr 10, 2025 A 99 · 3 violations
Inspector comments: Inspection occurred at commissary kitchen during previously scheduled preparation hours.
PIC provided hours via calendar on commissary scheduling website FoodCorridor.com
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bag of unwashed onions stored above covered ready to eat food pans (cooked ribs, cooked chicken) in WIC. CDI - PIC reorganized storage to prevent potential contamination. EHS provided new reach in unit storage order guide.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#37 · Food properly labeled: original container −1
Corrected during inspection
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 one (1) unlabeled ziploc bag of brown sugar and one (1) reused single use commercial container of paprika used to hold white spice (identified by PIC as salt) with commercial paprika label mostly removed. Label all working containers once outside of original packaging. CDI - PIC and EHS labeled salt and brown sugar accordingly.
#45 · Single-use & single-service articles: properly stored & used
4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) aforementioned commercial spice container (paprika) used to hold repackaged salt. PIC and EHS discussed proper usage of single-use articles; do not place new portions of spices or food items in single-use containers that were once use to hold a different food item.
Nov 6, 2024 A 98.5 · 2 violations
Inspector comments: Unity inspected at Toringdon Office Park - 3520 Toringdon Way
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed employee cup stored in handwashing sink at beginning of inspection. CDI - Employee moved cup.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small amounts of red beans, green beans, and baked beans at a temperature below 135F. PIC investigated and observed unit pilot fire was out. CDI - Items placed on emergency TPHC. Hot box will be utilized until table is functional. - 1.5 - REPEAT
Points not escalated due to small amounts hot held.
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 .
Aug 21, 2024 A 98.5 · 4 violations
Inspector comments: Inspection occurred at 2115 Rexford RD, Charlotte, NC 28211 (Terry Law Firm Parking Lot)
Location and hours of operation provided by StreetFoodFinder.com
EHS observed cooling of prepared TCS food (brisket) on MFU. Though cooling was observed as effective, MFU permit conditions specify not to cool TCS food on MFU. Cool all TCS foods at commissary prior to storage on MFU.
EHS observed expired test kit (QAC test strips expired on 11/2022). Though strips were effective, color change was minimally effective at properly determining proper strength of prepared sanitizer. EHS advises PIC to retrieve and maintain unexpired test kit for all food contact surface sanitizers that are to be used within MFU.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) portion of red beans at a temperature of 130F. CDI - PIC voluntarily disposed of out of temperature food item. REPEAT.
Note: No escalation in point deduction due to considerable improvement from previous inspection; only one (1) small portion of TCS food was observed as out of temperature at time of inspection.
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) container of single service disinfectant wipes stored above sealed box of ziploc bags. CDI - PIC moved disinfectant wipes to proper chemical storage.
#39 · Contamination prevented during food preparation, storage & display
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two (2) bins of raw fish fillets stored in direct contact with undrained ice cubes. PIC and EHS discussed proper storage of raw fish: after receiving, raw fish and poultry are not to be stored in direct contact with undrained ice. Utilize draining pans, plastic wrap, single service bags, etc. to prevent prolonged direct contact with undrained ice.
#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 one (1) ziploc bag of grapes stored above food held for resale in standing RIC. Store personal food such that it is not above food held for resale and can not potentially cross contaminate it.
Mar 6, 2024 A 98 · 3 violations
Inspector comments: EHS will provide establishment with TPHC form via email in case Hot holding continues to be an issue.
#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
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed sausage, chicken, and red beans, & Baked Beans being hot held below 135F.
CDI - All items were prepared today and will be held on 4 hour TPHC until the end of operation. All items being held on 4 hour TPHC will be discarded at the end of service. Operating 5 PM - 8 PM.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed coleslaw and rice held above 41F.
Both item was out during service and temperature rose above 41F.
CDI - PIC stated all items were from WIC at commissary and were 41F at the beginning of service. Items Will be held on 4 hour TPHC and discarded at the end of service.
#45 · Single-use & single-service articles: properly stored & used −0.5
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed styrofoam to-go plates stored on the floor.
Dec 20, 2023 A 99 · 1 violation
#37 · Food properly labeled: original container −1
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 unlabeled ziploc bags of brown sugar. Label all working containers once outside of original packaging.
Sep 28, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 14, 2023 A 100 · 1 violation
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw unpackaged fish thawing in water that was 74 F. Fish was in a bowl that was overflowing. CDI- ice was added to water to bring the temperature to below 70 F. -zero-
Jan 5, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 10, 2022 A 97 · 2 violations
#21 · Proper hot holding temperatures −3
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pulled pork, smoked sausage, and pork ribs that were stored under 135 F. CDI- Items were reheated to above 165 F. Smoked sausage was denatured and discarded. REPEAT (full points)
#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 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 a pan of briskett cooling in refrigerator that was wrapped tight. CDI-items were uncovered and allowed to further cool. -zero-
Aug 31, 2022 A 98.5 · 2 violations
#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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pork ribs and chicken stored below 135 F. PIC stated that he is not using TPHC. CDI- items were reheated. PIC will be sent TPHC info for approval.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one stack of single-service trays stored on the floor. CDI- items were placed on the shelf. -zero-
Jun 17, 2022 A 99 · 1 violation
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of single use to-go trays stored on the floor of MFU.
Mar 2, 2022 A 99 · 2 violations
#5 · Procedures for responding to vomiting & diarrheal events −1
Corrected during inspectionRepeat violation
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; Procedure not provided. CDI. Handout given to PIC during inspection.
#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 a spray bottle containing a yellow liquid lacking the name of product on bottle. CDI. Education provided and spray bottle was labeled during inspection. No point deduction.
Dec 1, 2021 A 97 · 5 violations
#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; No plan on site. Plan was given during inspection. CDI
#8 · Hands clean & properly washed
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without re-contaminating hands.-P; Observed PIC wash hands and proceeded to turn off faucet with bare hands. CDI. Requirements discussed and observed PIC properly wash hands during inspection.
#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 baked beans hot holding below 135 F, see temperature chart. Beans were reheated during inspection above 165 F. CDI
#23 · Proper date marking & disposition −1.5
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 For more information on date marking please visit: http://meck.co/FoodSafety; Observed breading used to coat fish in reach in cooler with a date mark "last sifted 11/17/21." PIC indicated they re-use the breading and usually sift throughout the day. CDI. Requirements discussed. Breading was voluntarily discarded.
#55 · Physical facilities installed, maintained & clean
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 hard to reach areas of the floor around the fryer in need of cleaning.
Sep 17, 2021 A 97.5 · 3 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed rice, potato salad, chicken, and brisket all above 41F in the reach in cooler. CDI- PIC voluntarily discarded the items.
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed hood system, fryers, and hot box with grease and food debris build up.
#53 · Physical facilities installed, maintained and clean
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 hard to reach areas of floor and wall in need of cleaning due to food and grease residue build up near fryer.
Jun 2, 2021 A 97 · 5 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspection
2-103.11 (M) Person in Charge-Duties - PF- PIC was only able to give four symptoms and illnesses associated with a food employee health policy. CDI- PIC provided EHS with a written employee health policy that is followed by all employees.
NOTE: MFU inspection occurred at commissary.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 ribs at 61F covered and PIC stated item will be covered in walk in cooler to cool. CDI- PIC uncovered item and moved the ribs to the blast chiller to quickly cool.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.11 Maintain equipment in good repair. - Observed blast chiller gasket torn.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed portable cutting board in dry storage in need of resurfacing or replacing due to deep cuts and grooves.
#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 shelving and plastic totes in need of cleaning due to dirt and food debris build up on MFU and in dry storage.
#49 · Plumbing installed; proper backflow devices −1
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and without a cap or protection.
Feb 3, 2021 A 97 · 4 violations
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mac n cheese and green beans below 135F. See temp chart. CDI- PIC voluntarily discarded the items.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- PIC was unable to provide written procedures for TPHC during the inspection. CDI- PIC was able to provide correctly filled out MCPHD written TPHC procedure form by the end of the inspection.
#37 · Contamination prevented during food preparation, storage and display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bbq sauce, salt and pepper, in boxes stored on the floor.
#43 · Single-use and single-service articles; properly stored and used
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed forks and napkin wraps in box stored on the floor.
Nov 10, 2020 A 97.5 · 4 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks opened and stored near RTE foods and clean utensils.
#21 · Proper date marking and disposition
Corrected during inspection
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 potato salad dated for 10/29/20. CDI- PIC voluntarily discarded the item and stated the items date had been documented wrong. All other date marking was correct.
#22 · Time as a Public Health Control: procedures and records −1
Follow-up verification required
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed hot foods documented 10AM-2PM to be discarded however PIC could not provide written documentation. A VR will occur no later than 11/19/20 to ensure written procedures are provided.
#53 · Physical facilities installed, maintained and clean −0.5
Repeat violation
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. -REPEAT- Observed floors and walls of hard to reach areas in need of cleaning due to minor grease and dirt debris build up.
NOTE: Due to covid19 pandemic no signature occurred however, PIC Terry Brown was present during the inspection.
Jul 7, 2020 A 97 · 3 violations
#19 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed sausages (127F) and ribs (123F) both below 135F. CDI- PIC placed items on TPHC 10AM-2PM to be discarded. NOTE: PIC was provided with a MCPHD TPHC form.
#31 · 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 several closed bags of brisket with paper in zip lock bag at 44F in the reach in cooler. PIC stated item was portioned out on the MFU at the start of service which was 11AM. CDI- PIC was able to move item to deep freezer to quickly cool.
#53 · Physical facilities installed, maintained and clean
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 floors and walls of hard to reach areas in need of cleaning due to minor grease and dirt debris build up.
NOTE: Due to covid19 pandemic no signature occurred however, PIC Terry Brown was present during the inspection.
Feb 27, 2020 A 98 · 2 violations
#19 · 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 one sausage (131F), two chicken breast (127F), and ribs (120F) all below 135F. CDI- PIC placed items on a 4 hr TPHC, 11AM-3PM to be discarded.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth is soap water.
Oct 23, 2019 A 96 · 4 violations
#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. PIC not certified during early am prep.
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed hand sink being used as storage space when truck not operating. Hand sink cleared.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Wings cooled from overnight were still 44F. CDI- voluntarily discarded.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
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: Wings tightly covered in dense volume overnight did not cool properly. CDI- discussion and discard wings.
Sep 11, 2019 A 97 · 3 violations
#19 · 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 ribs (126F) and chicken breast (128F) both below 135F. CDI- PIC was able to place the items on TPHC and to be discarded by 2PM. NOTE: EHS provided PIC with a TPHC form and discussed how TPHC is conducted.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed brisket (45F) and chicken (48F) both above 41F. CDI- PIC voluntarily discarded the items. NOTE: EHS provided PIC with a TPHC form and discussed how TPHC is conducted.
#21 · Proper date marking and 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- 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 chicken breast without a date mark. PIC stated the items were made three days ago. CDI- PIC voluntarily discarded the items. NOTE: All other TCS foods were properly date marked.
May 16, 2019 A 99 · 2 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
2-401.11 Eating, Drinking, or Using Tobacco - Observed employee food and drinks stored with retail foods. Label items for personal items and store below retail foods.
#53 · Physical facilities installed, maintained and clean
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 hard to reach areas with minor dirt debris build up. Hard to reach areas are behind and underneath equipment. Clean as often as needed to prevent and reduce the build up.
Jan 14, 2019 A 98.5 · 3 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employee get ready to put on gloves without washing hands. Stopped and educated. Employee washed hands and then put on the gloves.
Observed employee wash hands but turned the faucet off without a barrier. Stopped, educated and employee complied.
#19 · 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 items below 135F. See temp chart. Items were moved to TPHC (time) with labels stating time of discard.
#21 · Proper date marking and disposition
Corrected during inspection
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 one container of potato salad with the date of 1/10/19. Discarded.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “K & N BARBEQUE” or State ID 2060031164). Inspection type (routine vs. follow-up) is not published in the county's data.