A98

PROVIDENCE ROAD SUNDRIES

1522 PROVIDENCE RD, Charlotte, NC 28207

Restaurant · NC permit/State ID 2060016886

Latest gradeA (98)

Last inspectedOct 26, 2026

Inspections on record39

On record sinceDec 16, 2013

Score history

Dec 16, 2013Higher is betterOct 26, 2026

Inspections & violations

Oct 26, 2026 A 98 · 8 violations

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed cook chicken, salmon, and spinach dip in walk in cooler and Mac and cheese in lowboy unit without covers present. Items were not cooling. -0-

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chicken in an ice bath holding above 41F. See temp chart. Product was piled high in container resulting in it being above the ice bath. CDI- PIC removed the top half of the chicken (bottom half was at 38F) and placed it in walk in cooler to cool as it was placed on the line less than 2 hours prior. Other container of chicken in ice bath was holding at 41F or below. See temp chart. -0- 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

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. EHS observed container of flour without a label. CDI- PIC added a label to the container.

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

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 EHS observed a dented can stored with other cans in dry storage. Item was not segregated. CDI- PIC relocated item to be discarded. **REPEAT** -1-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed spoon with handle stored in guacamole (contains tomatoes). CDI- PIC removed the spoon. -0-

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

Corrected during inspection

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed two spatulas with handles that were melted rendering them no longer smooth and easily cleanable. CDI- PIC voluntarily discarded the spatulas. -0- 4-501.11 Maintain equipment in good repair. EHS observed torn gasket in lowboy freezer. EHS observed torn gasket on WIC that has been repaired with duct tape. -0- 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. EHS observed shelving of prep unit #2 (prep unit across from ice cream cooler) with shelving that is rusting. -0-

#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. EHS observed gaskets on prep #2 (across from ice cream cooler) and bottom of RIF in need of more frequent cleaning. -0-

#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. EHS observed floor outside of beer cooler in disrepair. The flooring is separating creating a gap in the flooring. EHS observed broken tiles outside of the beer cooler (to the right underneath the sugar container) -0- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and around air intake in kitchen. EHS observed paper towel dispenser at back of kitchen hand sink in need of more cleaning. **REPEAT** -1-

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Jun 16, 2026 A 97.5 · 5 violations

#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. EHS observed several pieces of equipment in clean storage area that had visible food debris present. EHS observed the bins used to store clean equipment are in need of more frequent cleaning, visible food debris present in the bottom of these containers. CDI- Items were taken to dish area to be w/r/s. -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: 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 .

#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) EHS observed sliced ham with a prep date of 06/06 in RIC. EHS observed a pan of sliced cheese in RIC with no date mark. CDI- PIC voluntarily discarded the sliced ham and added a date mark to the cheese and it was prepped the night prior. -0- 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 .

#35 · Approved thawing methods used −0.5

Follow-up verification required

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed facility thawing under running water at 84F. EHS observed food in the water to be 41F or below. CDI- PIC added ice to the water to bring it down to 70F. -0.5-

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

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 two cans with visible dents present in dry storage area. CDI- PIC voluntarily discarded the cans. -0-

#55 · Physical facilities installed, maintained & clean −0.5

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and around air intake in kitchen. **Points were not escalated due to overall improvement** -0.5-

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Dec 30, 2025 A 95.5 · 7 violations

#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 Mac and cheese, chicken chili, beef chili and cooked rice holding below 135F in the hot box (see temperature chart). CDI- PIC reheated all food items to at least 165F and turned up the temperature on the hot box. -0- 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

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 pans of portioned ranch dressing (buttermilk), 3 pans of portioned blue cheese dressing,2 pans of portioned chipotle ranch (buttermilk), and 2 portioned cups of cream cheese holding above 41F in bar cooler. Ambient air temperature of the unit was 43F. CDI- PIC voluntarily discarded the dressings and cream cheese as they had been left in the cooler overnight. PIC turned down the temperature on the unit and it cooled to 38F while EHS was onsite. **REPEAT** -3- 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 −1

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 cooked tomato basil soup cooling in the walk in cooler with no temperature change over 80 minutes. Observed cooked chili with a 3 degree temperate change over 80 minutes. Both items were stored in large/deep containers and the chili was covered with a tight fitting lid. During inspection EHS did not observe any stirring of cooling items. PIC began actively stirring food. EHS checked food after abother 40 minutes and there was no change in temperature. CDI- PIC placed items in an ice bath to rapidly cool. Facility had approximately 2 hours left to cool to 41F. **REPEAT** -1- 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple secondary containers in the kitchen without labels.

#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 that multiple pieces of equipment in the kitchen are in need of more frequent cleaning on the non-food contact surfaces (fronts/handles/sides/). -0-

#55 · Physical facilities installed, maintained & clean −0.5

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 several cracked tiles throughout the kitchen. -0- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and around air intake in kitchen. Observed build up in high splash areas (ex: sinks and cooked equipment). Observed buildup/dust on equipment throughout the kitchen. More frequent cleaning is recommended -0.5-

#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 beverages stored with facility food in lowboy units. Observed employee bag stored with food under prep table. Provide a place for employees to stored belongings. EHS advised that employees can stored drinks in units as long as they are separated and designated as for employees. -0-

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Aug 5, 2025 A 94 · 8 violations

Inspector comments: EHS will make return visit in 3-day to verify that the consumer advisory is removed from the children’s menu hamburger and cheese burgers. EHS will make return visit to ensure that the consumer advisory has been corrected on all menus.

#18 · Proper cooking time & temperatures −1.5

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed that facility is offering undercooked hamburgers and cheese burgers on the kids menu. Facility may not offer undercooked ground beef to a highly susceptible population. 3-day VR Required. Facility shall not offer undercooked comminuted meat on children’s menu.

#20 · Proper cooling time & temperatures

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 chili that was 86F after 1 hour and 45 minutes of cooling. CDI- Item was taken to stove and reheated to 172F so that cooling could begin again. 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 .

#22 · 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 multiple items in prep unit that were above 41F. See temperature chart. Observed raw chicken being held in an ice bath on the counter above 41F. Ambient air temperature of the unit was 47F. CDI- PIC voluntarily discarded items reading above 41F. Vendor came to repair unit during inspection and it dropped to 39F. 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

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 guacamole with tomatoes (7/29), Salsa (7/29), Sliced ham (7/28) past the date marking. CDI-PIC voluntarily discarded food items. 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed “Eggs over easy” not marked with a consumer advisory. 10DAY VR Required.

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles with no label. CDI- PIC labeled spray bottles. **REPEAT**

#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 chili cooling in an ice bath in a deep container. EHS did not observe employees frequently stirring. CDI- Item was taken to stove to be reheated. PIC stated it will be cooling in a smaller batch the second time. 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal container that were in clean dish storage that were nested wet.

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May 6, 2025 A 98 · details not yet loaded