A91

FORCHETTA/FINANCIAL GRIND

230 N COLLEGE ST, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060011961

Latest gradeA (91)

Last inspectedOct 28, 2026

Inspections on record41

On record sinceSep 3, 2013

Score history

Mar 17, 2014Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 91 · 8 violations

Inspector comments: Inspection led and typed by REHSI Jason Adamsky EHS observed asterisk beside chicken, pork and seafood. According to PIC all items are served fully cooked and do not honor temperature requests. EHS recommends asterisks to be removed.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed coffee shop dish machine reading 0 ppm after multiple runs. Observed QAC sanitizing solution in the 3 comp sink of the restaurant reading 100 ppm. PIC contacted ecolab for repair. VERIFICATION REQUIRED 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris inside of the microwave. Clean as needed.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed many TCS food items above 41F in prep top unit (see temperature chart). Ambient air temperature was 37F. CDI- all food items besides raw beef were voluntarily discarded by PIC. Raw beef was moved to WIC. 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 −3

Corrected during inspectionRepeat violation

REPEAT 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 baked apples with a prep date of 10/19. Observed soy milk with a prep date of 10/17. Observed opened heavy cream and lasagna stuffing with no date. Observed lettuce with 9 day date mark. CDI- PIC correctly labeled cream and lasagna. PIC discarded apples and soy milk. PIC corrected the lettuce label. 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 potatoes, cream cheese, oatmeal, and milk missing from TPHC log. CDI- PIC added all items to the TPHC log. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

REPEAT 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 3 containers of cut fruit at 48-53F in the coffee shop grab and go. PIC stated that the items had been cooling for 3 hours. CDI- fruit was moved to a RIC for rapid cooling. 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 −1

Repeat violationFollow-up verification required

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 all items in coffee shop grab and go missing, quantity of contents, address of business, and ingredients. 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 items in coffee shop grab n go missing allergens. VERIFICATION REQUIRED. 3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereals and granola on breakfast buffet bar without any labeling. REPEAT

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies near the coffee bar.

#43 · In-use utensils: properly stored

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in-use acai scoops under insufficient water pressure. CDI- PIC increased the intensity of the faucet.

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Jun 26, 2026 A 96.5 · 7 violations

#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 bucket being stored in hand sink at coffee bar. CDI: Bucket was removed.

#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 pasta, sliced cheese and sour cream in prep top unit at cook line above 41F, air temp was 39F. PIC stated items were sitting out. Observed cream cheese and half/half in lowboy at coffee bar above 41F, air temperature was 58F. Observed breakfast sandwiches, melon cups, yogurt cups and spinach danishes above 41F in display case at coffee bar, air temp was 42F. Observed whipping cream above 41F in glass reach in cooler in back kitchen area of coffee bar, air temp is 46F. All above temperature items except for sliced cheese and sour cream were voluntarily discarded. PIC has contacted repair company. Coffee bar is closed for the rest of the day. 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT 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 whole milk and 2% milk in coffee lowboy without dates. Observed coconut milk in coffee lowboy with a prep date of 6/18. CDI: All items were voluntarily discarded. Points remain the same due to improvement from last inspection. 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 .

#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 cantaloupe cooling at a rate of 0.04F/min inside reach in cooler in container covered with saran wrap. CDI: saran wrap was removed and cantaloupe was placed in walk in cooler. 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

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereals and granola on breakfast buffet bar without any labeling.

#42 · Washing fruits & vegetables −0.5

Repeat violation

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top for use with stickers still attached.

#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 minor build up of food debris in bottom of lowboy freezer. Clean as needed.

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Dec 1, 2025 A 98 · 4 violations

#23 · Proper date marking & disposition −1.5

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 following TCS foods with date labeled incorrectly, exceeding the 7 day requirement (12/1-12/8): Eggplant, bolognese, chicken wings and lasagna. Also observed two containers of ratatouille without their pull/thaw dates. CDI - Reviewed date marking and pull/thaw labeling procedures and allowed food handler to correctly date label items. -1.5- 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 inspectionRepeat violation

3-501.19(B)(1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed no times of TPHC chart for breakfast buffet. All times for previous days were in the TPHC log. CDI - Allowed food handler to place time on product. -0-

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados stored in the prep top. CDI - Food handler removed stickers and washed. -0-

#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 door to WIF unable to self close. Also observed section of the WIC floor panel buckling and lifting. Repair areas. -0.5-

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Jul 14, 2025 A 98 · details not yet loaded