A93.5
ARTHUR'S/SOUTHPARK
4400 SHARON RD, Charlotte, NC 28211
Restaurant · NC permit/State ID 2060010043
Latest gradeA (93.5)
Last inspectedOct 13, 2026
Inspections on record41
On record sinceJul 5, 2013
Score history
Apr 22, 2014Higher is betterOct 13, 2026
Inspections & violations
Oct 13, 2026 A 93.5 · 10 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed employee turn off faucet with bare hands after washing during inspection.
CDI - PIC educated employee on proper handwashing. Employee re-washed hands.
0 pts.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce being stored above RTE foods in WIC during inspection.
CDI - PIC corrected storage order.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT
Observed wrap in grab n go cooler, and cut lettuce in board prep holding above 41F during inspection. See temperature chart.
CDI - Wrap voluntarily discarded. Cut lettuce had been placed in unit less than four hours prior to REHS discovery and placed in WIC to cool. Lettuce pan had been double stacked. REHS advised against this practice to encourage compliant cold holding temperatures.
3 pts. REHS observed vast improvement from previous 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 .
#37 · Food properly labeled: original container
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
Observed various labels on food items in grab n go unit missing various ingredients. Addition of all aforementioned information necessary.
0 pts.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed various living and dead earwigs during inspection. More frequent or thorough pest control may be necessary.
0 pts.
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf REPEAT
Observed various dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC voluntarily discarded.
2 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed top of oven in back prep area broken and out of commission during inspection. Repair, replacement, or removal necessary.
0 pts.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violation
4-501.15 Operate a warewashing machine in accordance with the data plate. REPEAT
Observed dish machine in disrepair and out of service. Dish machine is not able to be utilized until plumbing in facility is redone. Repair necessary.
1 pt.
#55 · Physical facilities installed, maintained & 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.
Observed various cracked, chipped, and/or missing floor tiles throughout facility. Observed large hole in wall under back handsink, and small holes in walls throughout back prep area. Observed missing ceiling tile in dish pit area during inspection. Repair and/or replacement necessary.
0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspectionRepeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT
Observed employee belongings being stored above and in conjunction with customer foods during inspection.
CDI - PIC moved to appropriate location.
0.5 pts.
Jun 17, 2026 A 92.5 · 11 violations
Inspector comments: REHS observed hot water from all taps visibly discolored and turbid during inspection. Facility opted to voluntarily close until maintenance can assess the source.
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed lettuce being stored above RTE hot dogs in WIC during inspection. Ensure all unwashed produce is stored in a manner that does not promote the contamination of RTE foods.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed food debris caked on deli slicer during inspection.
CDI - PIC cleaned during inspection.
0 pts.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed chicken salad and cut lettuce miss cooling parameters during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Items voluntarily discarded.
1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed various pans of cooked chicken holding below 135F during inspection. See temperature chart.
CDI - Chicken reheated on the grill to over 165F.
0 pts.
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 −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS foods in both grab n go units in coffee bar holding above 41F during inspection. See temperature chart. Ambient in grab n go 1 51F. Maintenance contacted during inspection. All out of temperature items voluntarily discarded.
72 hour VR required.
Repeat. 3 pts.
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 · 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 chicken salad cooling while in a deep, covered pan in WIC during inspection. Observed cut lettuce cooling while in a deep, covered plastic container in WIC during inspection. Both items missed cooling window.
CDI - Both items voluntarily discarded.
0 pts.
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 .
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed heavily dented can being stored in conjunction with unadulterated cans during inspection.
CDI - PIC segregated.
1 pt.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violation
4-501.15 Operate a warewashing machine in accordance with the data plate.
Observed dish machine in disrepair and out of use. PIC stated they are aware of the plumbing issue and have been searching for a company willing to take on repairs. Facility utilizes single service items for most dishes. All equipment and utensils w/r/s in three compartment sink. Repair necessary.
Repeat. 1 pt.
#49 · Non-food contact surfaces clean −1
Repeat violation
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.
Observed food debris build up on bottom of RIFs during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 1 pt.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed all handsinks void of easily accessible trashcans during inspection. Ensure all handsinks are properly supplied an easily accessible waste receptacle.
0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods.
0 pts.
Jan 5, 2026 A 95.5 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinsing dishes then placing as clean without sanitizing. CDI: Employee sanitized dishes in sink and surface sanitizer.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep top/unit on cook line above 41F. Ambient air of unit was 43F. According to PIC unit was flipped at 2pm. Items were placed in walk in freezer to cool. Facility will be temporarily using TPHC until unit is repaired. Observed food items in cooler at coffee bar above 41F. Ambient air of coolers was 41-50F. Items were voluntarily discarded. VERIFICATION REQUIRED.
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 container of powdered cleaner being stored on shelving above clean dishes. CDI: Cleaner was relocated.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violationFollow-up verification required
REPEAT
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed out of order sign on dish machine. According to PIC they have had multiple repair companies come out to evaluate the plumbing issue. Facility is wash, rinse and sanitizing in 3 comp sink. Facility uses all single service for customer except for salad bowls.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without sink and surface test strips. VERIFICATION REQUIRED.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT
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. Observed build up of food debris in bottom of reach in coolers and reach in freezer. Clean as needed.
#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 flooring and walls throughout facility in need of cleaning.
Jul 15, 2025 A 95.5 · 7 violations
#8 · Hands clean & properly washed −2
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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee washed hands for approximately 5 seconds then proceed to put on gloves. CDI: Food employee rewashed hands for 20 seconds.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#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 tuna salad and paninis cooling at a rate of 0.02F/min. Tuna salad was cooling in a container covered with Saran Wrap, panini were cooling inside prep unit. CDI: Tuna was uncovered and paninis were placed in walk in freezer.
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen area near dish area and mop sink.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed one rusted shelving unit inside walk in cooler. Points remain same due to improvement.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violation
REPEAT
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed out of order sign on dish machine. According to PIC they have had multiple repair companies come out to evaluate the plumbing issue. Facility is wash, rinse and sanitizing in 3 comp sink. Facility uses all single service for customer except for salad bowls.
#49 · Non-food contact surfaces clean
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. Observed food debris build up in bottom of reach in coolers and freezers.
#55 · Physical facilities installed, maintained & 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. Observed cracked floor tiles near dish machine.
Apr 15, 2025 A 95 · 10 violations
Inspector comments: Establishment has a Wine Bar upstairs. Customers can order food to be brought upstairs. Wine dishes are cleaned at the end of night in the main kitchen.
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed two employees drink cups stored above food products.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed open packages of frozen, raw beef stored above fully cooked chicken tenders in the reach-in freezer. CDI - Items were moved to the correct order.
#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 pest sticky tape hanging from the ceiling in areas above clean dishes and reach in coolers. CDI - Items were moved to a safe location.
#37 · Food properly labeled: original container −1
10-DAY VERIFICATION REQUIRED
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.
Observed packaged trail mix with missing allergens. Package should include “tree nuts” and “peanuts” in the allergen label.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed fruit flies in the back kitchen area.
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple wire storage shelves in the WIC that were less than 6" to the ground containing various produces.
#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 employees with long beards and no restraints.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT
4-502.11(A) Maintain utensils in good repair.
Observed rusty shelves in the walk-in cooler.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-501.15 Operate a warewashing machine in accordance with the data plate.
Observed an “out of order” high-temp dish machine due to the plumbing not working properly. Establishment has ordered a new pump system to repair the plumbing issue. Single service items are used for all dishes except salad bowls.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed a build up of rust and multiple spots where paint is chipping along the interior walls of the WIC.
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 an accumulation of food debris and spills on the floor of the WIC.
Jan 3, 2025 A 95 · 6 violations
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
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 two quiches cooling in the WIC tightly wrapped in plastic wrap and stacked on top of one another. REPEAT. No escalation due to no increase in severity.
CDI - Quiches unwrapped and unstacked.
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 .
#37 · Food properly labeled: original container −2
Repeat violation
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed multiple items, such as croutons and snack mix, available for patron grab and go at the cafe counter that were not provided with the net quantity of the contents or the address of the business. REPEAT.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed multiple wire storage shelves in the WIC that were less than 6" to the ground containing various produces. REPEAT.
#45 · Single-use & single-service articles: properly stored & used −0.5
Repeat violation
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 boxes of single service cups stored directly on the ground of the dry storage hallway. REPEAT.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair.
Observed rusty shelves in the walk-in cooler.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed a build up of rust and multiple spots where paint is chipping along the interior walls of the WIC. REPEAT.
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 an accumulation of food debris and spills on the floor of the WIC.
Jul 30, 2024 A 95.5 · 11 violations
#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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a bucket inside of the back kitchen handsink. CDI - Item was removed.
#17 · Proper disposition of returned, previously served, reconditioned & unsafe food
Corrected during inspection
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed molding strawberries in the walk-in cooler. CDI - Item was voluntarily discarded.
#33 · 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 tomatoes and canned corn attempting to cool in the prep cooler. CDI - Items were moved to the reach-in cooler.
#36 · Thermometers provided & accurate
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing ambient air thermometers in reach-in coolers.
#37 · Food properly labeled: original container −2
Repeat violation
REPEAT
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
10-DAY VERIFICATION REQUIRED
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed wrapped self-service Cookies, Croutons, Mixed Nuts, Trail Mix, Pretzels, Cakes, and Brownies with improper or missing allergen information.
#39 · Contamination prevented during food preparation, storage & display
Repeat violation
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several storage racks for food in the walk-in cooler that were 3” above the floor. Improvements made from previous inspection by only storing milk containers in boxes on these shelves.
#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 an employee preparing food with no hair restraint.
#45 · Single-use & single-service articles: properly stored & used
Repeat violation
REPEAT
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 storage shelf for single service items by the check-out counter 4.5” above the floor. Improvements made from previous inspection by pushing all products deep within the shelf.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed badly rusting walk-in cooler shelves.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed a leak in the front kitchen hand sink faucet.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed deeply cracked and missing tiles inside of the mop sink. Repeat. Observed chipping paint on the walls of the walk-in cooler.
Apr 1, 2024 A 97 · 9 violations
Inspector comments: EHS recommends purchasing 160 degree temperature stickers instead of 180.
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink stored on a prep counter. CDI - Item was removed.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of microbial growth inside of the drink machine ice chute.
#37 · Food properly labeled: original container −1
Corrected during inspection
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed wrapped self-service Cookies, Croutons, Mixed Nuts, Trail Mix, Pretzels, Cakes, and Brownies with no labels or allergen information. CDI - Items were moved behind the counter so that customers request to purchase.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the back kitchen area. Repeat.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several storage racks for food in the walk-in cooler that were 3” above the floor.
#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 two employees with no hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with bracelets on.
#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 a storage shelf for single service items by the check-out counter 4.5” above the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts and stains.
4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed a knife with a badly melted handle that will be difficult to clean.
#55 · Physical facilities installed, maintained & clean −1
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. Observed build up on walls behind and around the dish area and on walls of the mop sink. Increase cleaning frequency to prevent buildup. Repeat.
6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed deeply cracked and missing tiles inside of the mop sink. Repeat. Observed chipping paint on the walls of the walk-in cooler.
Dec 8, 2023 A 94 · 6 violations
#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 trash can in front of back handwashing sink. -CDI- PIC removed. -0-
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE items such as cream cheese, cheese and wraps. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in WIC between 42-44F. Observed ambient air of WIC at 44F. Per PIC, issues with WIC started this morning and tech is coming out today to repair. -CDI- PIC moved all TCS items to freezer and other cold holding units. **3DAY VERIFICATION REQUIRED** **REPEAT** -3-
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 .
#37 · Food properly labeled: original container
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 several sauce containers in prep unit with no labels. Observed bottles of oil and water and grill and around prep areas with no labels. -0-
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage area. Observed dead flying pests on pest strips/tape near dish machine area. **REPEAT** -2-
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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. Observed bottom of mop sink with numerous broken or missing tiles. Repair
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 build up on walls behind and around the dish area and on walls of the mop sink. Increase cleaning frequency to prevent buildup. **REPEAT** -1-
Aug 11, 2023 A 96.5 · 3 violations
Inspector comments: Facility had obtained temperature strips for dish machine since last inspection.
#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 spinach quiche stored in the prep unit holding a temperature of 48F. Per PIC quiche was prepared that morning (less than 6 hours ago). CDI - quiche was moved to WIF to rapidly cool down to 41F. - 1.5 - REPEAT
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed numerous gnats in back kitchen area with largest concentration near dish machine. Continue to be vigilant with pest control to minimize numbers. - 1 -
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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.
Observed bottom of mop sink with numerous broken or missing tiles. Repair
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 build up on walls behind and around the dish area and on walls of the mop sink. Increase cleaning frequency to prevent buildup. - 1 - REPEAT
Jun 13, 2023 A 95 · 10 violations
#15 · Food separated & protected
Corrected during inspection
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.
Observed raw salmon stored above ready to eat cheese inside of walk in cooler. No contamination occurred. PIC stated salmon was for an employee meal. CDI- Salmon was separated and placed in another area to prevent any possible contamination to occur. C
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed cutting boards, metal pans and squeeze bottle containers with build up and labels left attached from previous uses. CDI- Pans and squeeze bottles were moved to dish area to be washed, rinsed, and sanitized again.
#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 sliced American cheese stored in the prep unit above fill line holding a temperature of 45F. Cheese was broken down in to smaller portions and moved to walk in unit to cool below temperature threshold.
#23 · Proper date marking & 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 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 items prepared days prior inside of the prep unit without dates listed on the containers. Items include quiche and turkey. CDI- Labeled during the inspection.
#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 tuna in walk in cooler attempting to cool with plastic cling wrap attached. Ensure that foods are proper vented to allow heat to disperse from foods at a faster rate. CDI- Vented tuna during the inspection.
#37 · Food properly labeled: original container
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 container of oil intwo other containers in front of house kitchen area not labeled with the common name of contents.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels not stored in sanitizer bucket. Once wet, cleaning towels used to sanitize after cleaning surfaces must be stored in clean sanitizing solution; once soiled, these must be put into container to be washed.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
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 Provide thermo label or max/min thermometer for high temp dish machine.
#49 · Non-food contact surfaces clean −0.5
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. Side of equipment, hand wash area, and shelving had build up left attached.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas.
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 some cleaning needed in back of kitchen on walls and floors throughout.
Observed damaged tile in can wash area.
Mar 28, 2023 A 97.5 · details not yet loaded
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Dec 29, 2022 A 92.5 · details not yet loaded
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Sep 28, 2022 A 94.5 · details not yet loaded
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Jun 29, 2022 A 93 · details not yet loaded
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Feb 11, 2022 A 93 · details not yet loaded
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Dec 13, 2021 A 97.5 · details not yet loaded
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Aug 17, 2021 A 96 · details not yet loaded
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Jun 1, 2021 A 93.5 · details not yet loaded
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Nov 24, 2020 A 97.5 · details not yet loaded
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Jun 26, 2020 A 96 · details not yet loaded
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Dec 14, 2019 A 95 · details not yet loaded
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May 7, 2019 A 95.5 · details not yet loaded
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Dec 26, 2018 A 93.5 · details not yet loaded
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Aug 14, 2018 A 94 · details not yet loaded
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Feb 14, 2018 A 96 · details not yet loaded
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Nov 20, 2017 A 95.5 · details not yet loaded
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Aug 18, 2017 A 97 · details not yet loaded
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Apr 10, 2017 A 95 · details not yet loaded
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Jan 17, 2017 A 96.5 · details not yet loaded
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Nov 3, 2016 A 96.5 · details not yet loaded
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Jul 21, 2016 A 97.5 · details not yet loaded
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Apr 13, 2016 A 96.5 · details not yet loaded
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Jan 8, 2016 A 94.5 · details not yet loaded
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Oct 7, 2015 A 96 · details not yet loaded
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Jul 9, 2015 A 96 · details not yet loaded
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May 27, 2015 A 93 · details not yet loaded
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Dec 3, 2014 A 96.5 · details not yet loaded
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Aug 22, 2014 A 95.5 · details not yet loaded
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Apr 22, 2014 A 96 · details not yet loaded
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Jul 5, 2013 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ARTHUR'S/SOUTHPARK” or State ID 2060010043). Inspection type (routine vs. follow-up) is not published in the county's data.