A98

NEW SOUTH KITCHEN & BAR

8140 PROVIDENCE RD, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060013950

Latest gradeA (98)

Last inspectedOct 27, 2026

Inspections on record38

On record sinceSep 13, 2013

Score history

Sep 13, 2013Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 98 · 4 violations

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

Corrected during inspectionRepeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on interior surface of bulk ice machine. CDI: PIC removed panel with build up to be washed, rinsed, and sanitized. REPEAT.

#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: 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 . Observed containers of pimento cheese, diced tomatoes and pork being held in prep flip top cooler and a container of raw chicken being held in prep reach in cooler all above 41F. See temp chart. All other TCS food items being held in prep cooler measured 41F or below. CDI: PIC moved items to sheet tray and placed in walk in cooler to rapidly cool as they had been in unit for approximately 2 hours.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed a container of carrots being stored in prep flip top cooler and a container of meatloaf in prep reach in cooler both missing date marks and a container of cooked onions being held in prep flip top cooler which had an illegible date mark. CDI: PIC date marked all items as they were able to be traced to larger containers that were dated marked.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

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Jun 24, 2026 A 97.5 · 6 violations

#14 · Required records available: shellstock tags, parasite destruction −1

Follow-up verification required

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags retained for mussels which were sold without the date of sale recorded on the tag. VERIFICATION REQUIRED

#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 build up on interior surface of bulk ice machine. Clean as needed.

#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 working squeeze bottles of dressing and vinaigrette being stored unlabeled on shelf above steam table. Label all working containers of food.

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken being stored on shelf approximately 2 inches above the floor in walk in cooler. Store food items at least 6 inches above the floor. 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 a dented can of tuna being stored amongst non dented cans in storage shed behind facility. CDI: PIC segregated dented can from the others.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household chest freezer being used to store ice cream in back prep area. Replace household freezer with ANSI or equivalent freezer. 4-501.11 Maintain equipment in good repair. Observed lids on prep cooler to right side of cook line missing handles and observed torn gaskets on doors to prep cooler on left side of cook line. Replace missing handles and torn gaskets. 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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed non sealed plywood attached to top of stainless steel shelf under steam table. Owner stated he attached plywood to reinforce strength of shelf. Clean plywood and seal with approved sealant. REPEAT.

#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 grout worn away from in between floor tiles towards right side of cook line. Replace worn away floor grout.

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Feb 18, 2026 A 97.5 · 6 violations

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

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. Observed establishment owner eating a sandwich behind cook line. CDI: Owner went to dining room to eat sandwich.

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed most TCS food items being held above 41F in both top and bottom portion of prep cooler on right side of cook line. See temp chart. PIC voluntarily discarded all foods except raw proteins being held under 45F which were moved to walk in cooler to rapidly cool. VERIFICATION REQUIRED. REPEAT.

#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 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 . Observed gravy being cooled in a deep plastic container in ice bath on prep counter at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC transferred gravy to a shallow metal pan and placed in an ice bath in WIF to rapidly cool.

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a stack of metal bowls being stacked wet nested on clean storage shelf. CDI: PIC unstacked bowls to allow for air drying.

#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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed non sealed plywood attached to top of stainless steel shelf under steam table. Owner stated he attached plywood to reinforce strength of shelf. Clean plywood and seal with approved sealant.

#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. Observed build up on plywood shelf used to store clean plates under steam table and build up on wire shelving used for storing clean equipment in dish area. Clean as needed.

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Aug 15, 2025 A 98 · 7 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep counter. CDI: PIC removed employee beverage.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed four dented cans being stored amongst non dented cans in outside storage shed. CDI: PIC segregated dented cans from non dented cans to be returned to supplier for credit.

#22 · Proper cold holding temperatures

Corrected during inspection

#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) 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 . Observed a container of house made pimento dip being stored in prep reach in cooler date marked 8/8, one day past its expiration. CDI: PIC discarded pimento dip.

#25 · Consumer advisory provided for raw/ undercooked foods

Corrected during inspection

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed establishment lunch menu missing disclosure portion of menu for burgers that are offered undercooked or cooked to order. CDI: PIC corrected lunch menu during inspection.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of hot water used for storing utensils with build up of accumulation. CDI: PIC emptied soiled water.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep reach in cooler door. PIC stated new gaskets have arrived and will be installed soon.

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Jun 17, 2025 A 97.5 · 5 violations

#20 · Proper cooling time & 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. Observed several cooked items in the WIC that were above 41F. PIC stated that the items were prepared on Sunday and had not been taken out of the WIC since then. Items did not cool properly. The ambient temperature of the WIC was 41F. -CDI- PIC voluntarily discarded all of the necessary food items. (1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 cut melon that was holding above 41F. PIC stated that the melon was last used on Sunday and had not been removed from the WIC since then. -CDI- PIC voluntarily discarded the melon. 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 .

#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 several cooked items that had been cooled with the lids on. The items were temped above 41F during inspection. -CDI- PIC voluntarily discarded the necessary items. (0.5 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 .

#35 · Approved thawing methods used −0.5

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef bones with small amounts of meat still intact thawing under running water that was 80F. When using running water as a thawing method, the water must be 70F or below. (0.5 pts)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed cutting board/table made out of wood on the prep line. EHS noticed slight splintering on the surface. Only use approved surfaces for cutting. (0 pts)

#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 low grout throughout facility. Repair grout. (0 pts)

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Feb 26, 2025 A 97 · details not yet loaded