A90
PIEDMONT SOCIAL HOUSE
2135 AYRSLEY TOWN BV, SUITE C, Charlotte, NC 28273
Restaurant · NC permit/State ID 2060018317
Latest gradeA (90)
Last inspectedOct 19, 2026
Inspections on record34
On record sinceJul 8, 2015
Score history
Jul 8, 2015Higher is betterOct 19, 2026
Inspections & violations
Oct 19, 2026 A 90 · 13 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P-
*Observed - PIC pick up empty bucket of Dish Machine Sanitizer then attempt to grab clean metal sheet tray for cooling buffalo dip. *CDI - PIC washed hands and put on Gloves before beginning food prep process.
*Observed - PIC use cellphone before putting on gloves to engage in prepping Chorizo Queso for Order. *CDI - PIC discarded gloves, washed hands properly and put on gloves before engaging in food prep.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Spoon stored in the basin of cook line handsink and ice stored in basin of back handsink across from drink station. *CDI - PIC removed spoon and EHS educated PIC on proper use of handsink and recommends they train staff on proper use of handsink.
#14 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- *Observed - No parasite destruction form available during time of inspection. *CDI - PIC called provider, requested and obtained copy of parasite destruction letter.
#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 - Half Gallon of buttermilk stored below raw chicken breast in Standing 2 Door RIC. *CDI - PIC moved buttermilk to top shelf.
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 - 3 slicers and 2 metal containers with dried food debris build stored clean. *CDI - PIC removed items and placed them into dish area to be washed, rinsed and sanitized.
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(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 - Mashed Potatoes, Mac N Cheese, Loaded Potato Soup, Chicken Tortilla Soup and Fingerling Potatoes in WIC all items prepped yesterday temped above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 - Sliced Tomatoes, Shredded Lettuce, Sliced Cheese in Grill Flip Top Unit and Boiled Eggs in Salad Flip Top Unit above 41F. PIC stated lids to unit were open for extended periods of time during this mornings prep. EHS recommends PIC keeps lids shut to unit as often as possible. *CDI - PIC voluntarily discarded items.
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 - Mac N Cheese and Mashed Potatoes in WIC from yesterday without date marking. *CDI - PIC voluntarily discarded 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
Follow-up verification required
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 - Salmon and Steak items listed on menu that do not have an asterisk guiding consumer to the consumer advisory footnote.
#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 - Mashed Potatoes, Mac N Cheese, Loaded Potato Soup, Chicken Tortilla Soup and Fingerling Potatoes in WIC all items prepped yesterday temped above 41F, see temp chart for details. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used
Corrected during inspection
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 - Bag of Raw Shrimp thawing in bowl of stagnant water in 3 Compartment Sink. *CDI - PIC removed item and placed it into WIC.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. *Observed - Grill Flip Top Unit unable to maintain proper Cold Holding temperatures and Self Latches to Kitchen WIC and outdoor WIF in disrepair. Please repair these items to ensure proper cold holding is consistent throughout establishment kitchen.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee Phone and Vape stored on Prep table right of Salad Flip Top Unit. *CDI - PIC removed items.
Jun 9, 2026 A 92.5 · 9 violations
#2 · Certified Food Protection Manager −1
Repeat violation
*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee engaged in food prep without training on employee health policy and reporting agreement. *CDI - PIC had employee read and sign employee health policy reporting agreement provided in both English and Spanish by EHS.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Handsink next to Sautee Station without paper towels. *CDI - PIC discovered dispenser in disrepair and provided paper towels for handsink.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Open package of Raw Beef Patties that had blackened due to not being protected/covered properly. *CDI - PIC voluntarily discarded item.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
*REPEAT* 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
*Observed - Items in Flip Top Units portioned from WIC without date mark tracking to units. *CDI - PIC date marked items.
*Observed - Items in Flip Top Units from yesterday without date marking. *CDI - PIC voluntarily discarded items.
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 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 - Sliced Tomatoes, Plastic container of Coleslaw and 2 Suran Wrapped quarters of Lettuce Heads cooling from prep with little change in temperature after 40min. *CDI - PIC unwrapped items and placed them into metal containers to improve cooling rate.
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
*REPEAT* 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 Dressings without labels to easily/properly identify substances within.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. *Observed - Quaternary Sanitizer dispenser unable to dispense chemical at proper concentration. PIC will fill up sanitizer at 3 compartment sink by hand and train staff to do the same until dispenser is repaired. PIC stated company will try to be here to repair dispenser by end of days if not then by tomorrow morning.
#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 - Food and Debris build up under and behind kitchen equipment.
Feb 27, 2026 A 95 · 5 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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 - 3 metal containers stored clean with minor dried food debris. *CDI - PIC placed items into 3 compartment sink to ensure dishes are washed, rinsed and sanitized.
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 −3
Corrected during inspectionRepeat violation
*REPEAT* 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Boiled Eggs in Salad Unit, Cooked Pork Belly, Cooked Brussel Sprouts and Cooked Fingerling Potato’s in 2 Door Standing RIC and Cooked Wings and Shredded Cabbage in WIC without Date Marking. *CDI - PIC voluntarily discarded Boiled Eggs and PIC properly date marked remaining items as they were prepped yesterday.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
*REPEAT* 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 - 4 Squeeze Bottles in back 2 Door Lowboy without labels to properly indicate substances within bottles. *CDI - PIC labeled items.
#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 - Grease and build up on exteriors of cooking equipment. Clean frequently to avoid build up.
Oct 2, 2025 A 96.5 · 6 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-
6-301.11 Provide soap for handwashing at each handsink. -Pf-
*Observed - Cook line handsink without hand soap and paper towels available. *CDI - PIC supplied handsink.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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 - Ribs date marked 09/25 placing item past 7 day date mark parameters. *CDI - PIC voluntarily discarded item.
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 .
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Kimchi without date marking in Salad flip top unit. PIC stated item is a commercially packaged product. EHS educated PIC on necessity of date marking commercial products once opened.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#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 - Raw Salmon and Raw Salmon Bites cooling with tight suran wrap covering containers in Left Flip Top Lowboy. Raw Shrimp with tight fitting suran wrap covering containers in 2 Door Standing RIC. *CDI - PIC moved items to WIC to assist with rate of 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
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 - Multpile squeeze bottles of sauces and oils without labeling to properly identify contents within.
#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 - Floors and wall behind fryers, grill and ovens with heavy grease and food debris build up.
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 - Outdoor WIC floor raising. Reseal WIC floor to the foundation to leave surface smooth and easily cleanable.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
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 - Employee drink stored above sliced cheeses in right flip top lowboy. *CDI - PIC voluntarily discarded item and cheese below it.
Jun 24, 2025 A 95.5 · 5 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
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.
Multiple employee drinks stored on high shelf. CDI - Discarded.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Dirty tub stored in handsink. CDI - Removed.
#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
Garlic in oil mixture sitting at room temp. Cheese and corn recorded above 41F, CDI - Discarded.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Raw beef thawing in sitting water. CDI - Running water turned on.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests.
Some flies present in kitchen. Contact pest control.
Feb 21, 2025 A 97 · details not yet loaded
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Oct 23, 2024 A 100 · details not yet loaded
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Jun 12, 2024 A 96 · details not yet loaded
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Dec 21, 2023 A 95 · details not yet loaded
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Sep 21, 2023 A 94 · details not yet loaded
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May 19, 2023 A 96.5 · details not yet loaded
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Mar 10, 2023 A 98 · details not yet loaded
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Dec 27, 2022 A 97 · details not yet loaded
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Sep 7, 2022 A 97 · details not yet loaded
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Mar 29, 2022 A 96 · details not yet loaded
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Dec 9, 2021 A 98 · details not yet loaded
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Jun 25, 2021 A 97.5 · details not yet loaded
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Mar 10, 2021 A 98.5 · details not yet loaded
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Dec 22, 2020 A 97 · details not yet loaded
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Sep 1, 2020 A 98 · details not yet loaded
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Mar 11, 2020 A 96.5 · details not yet loaded
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Jul 16, 2019 A 96.5 · details not yet loaded
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Mar 12, 2019 A 96 · details not yet loaded
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Nov 19, 2018 A 96.5 · details not yet loaded
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May 24, 2018 A 95.5 · details not yet loaded
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Nov 3, 2017 A 97 · details not yet loaded
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Aug 16, 2017 A 97 · details not yet loaded
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Mar 24, 2017 A 96 · details not yet loaded
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Dec 1, 2016 A 95 · details not yet loaded
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Sep 7, 2016 A 95 · details not yet loaded
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Jun 22, 2016 A 98 · details not yet loaded
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Mar 29, 2016 A 97 · details not yet loaded
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Dec 22, 2015 A 96.5 · details not yet loaded
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Jul 8, 2015 A 96.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PIEDMONT SOCIAL HOUSE” or State ID 2060018317). Inspection type (routine vs. follow-up) is not published in the county's data.