A95.5
MR CHARLES CHICKEN AND FISH TOO
8006 CAMBRIDGE COMMONS DR, B, Charlotte, NC 28215
Restaurant · NC permit/State ID 2060019144
Latest gradeA (95.5)
Last inspectedSep 16, 2026
Inspections on record29
On record sinceApr 26, 2018
Score history
Apr 26, 2018Higher is betterSep 16, 2026
Inspections & violations
Sep 16, 2026 A 95.5 · 5 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed eggs stored over cabbage and turkey burgers stored over RTE bacon in the WIC. Ensure proper storage order. No visible contamination observed. -CDI- rearranged to reflect proper storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 one plastic container of cabbage cooled from yesterday at 61F in the WIC. Cabbage was lidded. Cooling window was missed. Ensure proper cooling parameters.
-CDI- Cabbage was voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 container of cabbage miss the cooling window. Cabbage was lidded in container in the WIC. Ensure proper cooling methods are followed. -CDI- Cabbage was voluntarily discarded.
Observed large container of Mac and Cheese cooling in the WIC. Container was very large and lidded. -CDI- PIC moved the Mac and cheese to smaller metal containers unlidded and stirred. Mac and Cheese cooled by end of the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 several flies and gnats throughout the kitchen. Specifically around the dish machine, and 3-comp sink. Flies were not in contact with food or food contact surfaces. Ensure that pest control is increased and pests are removed.
#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 shelving, surfaces, and non-FCS equipment in the kitchen in need of cleaning. Ensure that non-food contact surfaces are cleaned and maintained as clean.
Jun 16, 2026 A 93.5 · 7 violations
#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 raw fish stored over RTE ribs in the WIC. Ensure that no raw food is stored over RTE foods. -CDI- PIC rearranged storage order so that raw was no longer over RTE.
No Contamination observed.
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 can opener with build up of residue and food debris on the cutting blade. -CDI- PIC moved to 3-Comp to be properly washed, rinsed, and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine dish machine with dishes present inside. EHS ran the dish machine 3 times and after each run of the machine, the chlorine concentration was 0PPM. -CDI- Dish machine was primed using the sanitizer primer switch and then was reading at approximately 100PPM afterwards.
Ensure that dish machine is properly primed and is maintains proper sanitizer concentrations.
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
#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 coleslaw and cheese slices in the Prep Unit above 41F. PIC stated that the food was added to the unit approximately 1 hour prior to the EHS arrival. -CDI- Food was added to the WIC to properly cool, food was cooling properly by the end of the 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 .
#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 a tub of ambient prepared croaker fish at 50F in the fish RIC. Food employee stated that they were prepared 15 mins prior to EHSs arrival. After 30 minutes the fish were 49F. EHS notes that the fish were packed into a large bus tub. -CDI- PIC moved croaker fish into WIF to properly cool. Fish were cooling at a proper rate by the end of the inspection.
Ensure proper cooling methods are followed.
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 unlabeled water and oil squirt bottles, and an unlabeled shaker bottle. Ensure that all working containers of food are properly labeled.
#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 approximately 5 pests present in the facility throughout the inspection. EHS notes that PIC stated that the facility has commercial pest control 2 times a month. EHS states increasing the pest control in the summer months and seek out any small areas of entry.
Ensure facility is free from pests.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed large Ice machine not functioning at the time of the inspection. PIC stated that the ice machine has a maintenance request in for it.
Ensure equipment is maintained in good repair.
Feb 11, 2026 A 94.5 · 5 violations
Inspector comments: EHS spoke to the PIC about setting up a group staff educational visit in early March. EHS told PIC to reach out to schedule a time for the educational visit.
#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 2 lidded large containers of yams and collards from the 2/9 and 2/10 above 41F in the WIC. -CDI- PIC voluntarily discarded the yams and collards that missed the cooling window.
Ensure that foods that are cooling are quickly cooled using approved methods. Ensure that food is cooled from 135F to 70F in 2 hours and 135F to 41F in a total of 6 hours. Ensure lids of cooling containers are opened, ensure food is actively stirred during the cooling process and ensure that equipment such as WIF is utilized during the cooling process.
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 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed large container of chicken wings/thighs on hot holding, 4 of the wings/thighs under the hot holding light were below 135F. -CDI- PIC stated the fried chicken was fried 30 minutes prior. PIC re-dropped chicken in the fryer reheated up to 178F and placed back onto hot holding.
EHS and PIC discovered one of the hot holding light bulbs was turned off. PIC turned back on.
Ensure all hot holding foods are maintained at 135F and above.
-No escalation of points due to improvements in HH made since the last 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 .
#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 raw turkey burger, raw beef patty’s, and hot dogs above 41F in the grill drawer on the cook line of the facility. Turkey burger was 44F, hamburger was 44F, and hot dogs were 47F.
PIC stated that all foods in the cold drawer were placed in this morning after opening (11:00 am) PIC and EHS also noted that the grill drawer was not closed all the way.
-CDI- PIC voluntarily discarded hot dogs and closed drawer all the way to ensure the raw meat cooled. Raw meats went below 41F by the end of the inspection.
Ambient of grill drawer was 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 .
#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 large container of Mac noodles cooling with Lid in the WIC, Observed large lidded container of cabbage cooling in the WIC. Observed 2 lidded large containers of yams and collards from the 2/9 and 2/10 above 41F in the WIC. -CDI- PIC voluntarily discarded the yams and collards that missed the cooling window. After doing so he decided to move the cabbage and the mac noodles into the WIF and removed the lids.
Ensure to follow proper cooling methods especially when cooling large batches of food.
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
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 pests present in the facility during the inspection. Ensure that facility is free from any insects. PIC showed invoice for pest control that was completed on February 6th. Ensure that pest control frequency is continued and maintained.
Jan 29, 2026 B 87 · 17 violations
Inspector comments: 10 DAY VR IS REQUIRED FOR FACILITY
VRS ARE NOTED ON INSPECTION REPORT
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed employee handling raw meat at the cook line. Employee was smashing raw burger balls into pattys. Food employee then proceeded to plating RTE salmon, and prepping salad. EHS intervened to ensure that food employee took off gloves and washed hands. EHS coached food employee that glove changes and hand washes are required to prevent contamination and cross contamination when changing tasks. -CDI- Food employee removed gloves and washed hands.
#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 raw fish over RTE cabbage in WIC. Observed raw bacon over multiple RTE foods on speed rack in WIC including cooked chicken gizzards. Observed Philly meat over onion rings in stand up RIF. Ensure that proper storage order procedures are followed throughout the facility. -CDI- PIC rearranged cold hold units not following proper storage order.
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
Follow-up verification required
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed heavy buildup present on the wall mounted potato slicer present in the facility. Ensure that food contact surfaces are maintained as clean to sight in touch when not in use.
10-DAY VR
Break down and clean potato slicer
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed build up of gray and black soil present on the interior portion of the ice machine. Ensure that the ice machine is clean and maintained as clean to avoid any contamination.
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 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed several foods in the HH cabinet of the facility holding below 135F, foods included Mac and cheese, Chicken thighs, and chicken wings. PIC stated that the food had been in the cabinet for 4 hours. PIC stated that no temperatures have been taken to monitor the food during this 4 hours window. -CDI- PIC voluntarily discarded out of temp foods.
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 tomatoes, lettuce, hard boiled eggs and sliced cheese out of temperature in prep top unit. Prep unit had an ambient reading of 40F. Food employee stated that food had been in prep unit since 9:00 AM this morning. -CDI- PIC voluntarily discarded all out of temperature food.
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
Follow-up verification required
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). EHS observed no date marking system put in place for the date marking of TCS food in the facility. EHS observed almost all TCS foods requiring date marking in the facility without any. -CDI- EHS went through all food items requiring date marking with PIC to determine date of cook or prep. PIC then back dated all foods requiring date marking.
FACILITY MUST ESTABLISH DATE MARKING PROCEDURES
-10 DAY VR-
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 covered and stacked cabbage and beef gravy cooling at to slow of a rate in the WIC. The cooling rate for the cabbage was 0.22 and the cooling rate on the beef gravy was 0.33. Observed covered and stacked Mac and Cheese cooling in the WIC. Only one temperature was taken of Mac and cheese before PIC decided to move Mac and cheese to WIF to cool.
-CDI- PIC moved both the beef gravy and the cabbage into the WIF to cool. PIC also removed the lid on both containers of food.
Ensure that proper cooling methods are used to ensure cooling food reaches proper temperatures in the proper amount of 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 .
#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 spice shakers present throughout the facility with no labeling present. Ensure that all working food containers are labeled.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed large amount of dead pests present in the rear of the facility. Pest were in traps as well as in back maintenance closet. Ensure that all dead insects are removed and pest control measures are increased.
#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 boxes of food present on the floor of the WIF. Ensure that all food is kept off of the floor in the facility. -CDI- Food boxes placed on shelving.
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking in the kitchen with no head/hair covering. Ensure that all food employees used hair restraints.
#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 outside storage in the back of the facility. With boxes of single service articles. Single service articles were stored directly on the floor. Ensure that all single service articles are kept off of the floor.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed 3-comp sink with a buildup of dishes and no sanitizer hooked up to the sanitizer dispensing hose of the 3-comp sink. Ensure that chemical sanitizers are present at 3-comp sink at all hours of operation in the ware washing areas of the facility.
-10 DAY VR-
Ensure 3-comp sanitizer dispenser is restocked with sanitizer and maintained as stocked.
Facility has bleach solution and test strips to manually use for the time being.
#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 heavy buildup of dust and debris present on the external surfaces of equipment throughout the facility. Cooking equipment, shelving, and condenser fans in WIC all in need of cleaning.
Ensure that non-food contact surfaces throughout the facility are cleaned and maintained as clean.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open in the dumpster area. Ensure that dumpster doors are closed when not in use.
#55 · Physical facilities installed, maintained & clean
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 floors in several parts of the facility such as by the dish machine exposed concrete. Ensure that facilities floors are maintained as non-absorbent and smooth/easily cleanable.
#56 · Meets ventilation & lighting requirements; designated areas used
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 food present in the lowboy unit stored directly above patron food. Ensure that employee food is stored in designated areas below patron food. -CDI- PIC moved food so that it was no longer above patron food.
Oct 28, 2025 A 97.5 · 7 violations
#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 no employee health in the facility during inspection. CDI. PIC was provided one.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#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 items in RI, drawer, prep unit out of temp. PIC voluntarily discarded.
Units placed out of service and will be back to check on the equipment.
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 .
#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 boxes of food items stored directly on the floor in the WI cooler.
#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 employee working with food without beard cover.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on prep table.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-502.11(A) Maintain utensils in good repair. Observed two cold holding equipment in disrepair. Repeat
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinking bottle stored on prep table. Repeat
Apr 29, 2025 A 96 · 9 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. -Observed no handwashing signs at the hand sinks in both restrooms. -CDI- EHS provided two handwashing signs to be posted at hand sinks.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed open package of hot dogs, cooked chicken gizzards, grits, and opened can of bell peppers without date mark. -CDI- PIC verified with the chefs when all items were prepared and properly added date marks. -REPEAT-
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed ROP fish thawed in WIC, still in reduced oxygen environment. -CDI- PIC cut holes in ROP bag. -REPEAT-
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple fruit flies throughout facility.
#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 in-use utensil for collards stored in water at 70F. -CDI- Food employee drained water.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. -Observed WIC door unable to properly close. All food inside WIC was observed at or below 41F. Repair door.
#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 buildup of food debris and residue on shelves holding clean utensils and single-service items, and on shelving in WIC. Increase frequency of cleaning. -REPEAT-
#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 floors holding and absorbing standing water. -
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 floors with exposed concrete, absorbing water, and not easily cleanable. Seal or resurface floors. -REPEAT-
#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 food stored above customer food in the low reach-in-cooler and tall reach-in-freezer. Store employee items below customer food to prevent contamination.
Dec 17, 2024 A 97.5 · 9 violations
#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 raw bacon stored above cheese in prep unit lowboy. -CDI- PIC corrected storage order and moved bacon to lower shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition
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- Observed open package of hot dogs without date mark. Observed cooked chicken gizzards in WIC without date mark. Observed garlic and oil mixture in WIC without date mark. -CDI- PIC knew when all items were prepared and properly added date mark.
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed food held on TPHC lacking a discard time. -CDI- PIC knew when items were removed from temperature control and properly added discard time.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
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
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
-Observed consumer advisory reminder at bottom of menu, without an asterisk or disclosure. PIC stated burger can be cooked to order and served undercooked. Burger is missing an asterisk.
-10 day verification visit required-
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee headache medicine stored with clean dishes and above prep top. -CDI- PIC removed item.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed ROP fish thawed in RIC, still in reduced oxygen environment. -CDI- PIC cut holes in ROP bag.
#36 · Thermometers provided & accurate −0.5
Corrected during inspection
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no functioning thermometer on premises at start of inspection. -CDI- PIC acquired a calibrated thin-probe thermometer during inspection.
#49 · Non-food contact surfaces clean −0.5
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 buildup of food debris and residue on shelves holding clean utensils and on shelving in WIC.
#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 floors with concrete exposed.
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 holding and absorbing standing water.
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. Floors are absorbing water.
Jul 30, 2024 A 93.5 · 7 violations
#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 tomatoes, lettuce, cheese, slaw and mushrooms in the prep top holding above 41F. Observed cheese in the low reach in holding above 41F CDI- Items discarded.
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 −1
Repeat violation
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 seasoning containers without labels.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches under shelf. Observed live roach under prep sink. Observed flies in kitchen area.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap with flies stored near potatoes. Removed from food.
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin of chicken stored on the floor at the prep sink. EHS has spoken the PICs before about food being stored on the floor. Floors CANNOT be cleaned because the floor is concrete.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler. Observed prep top unit holding below 41F.
#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 dry storage rack in need of cleaning.
#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 floors with concrete exposed.
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 holding and absorbing standing water.
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. Floors are absorbing water.
Apr 30, 2024 A 95 · 7 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink. CDI- Soap placed at sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI- Paper towels placed at sink.
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 hand sink. CDI- Removed.
#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 no Prpcedures written for items in the prep top on TPHC (tomatoes, lettuce, mushroom, cheese...).
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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. Observed container of powdered sugar without a label. CDI- Labeled.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
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. Observed sugar stored in regular household bin. Use food safe containers for food items.
4-501.11 Maintain equipment in good repair. Observed shelves rusted in walk in cooler.
#49 · Non-food contact surfaces clean −0.5
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 tall reach in freezer in need of cleaning. Observed fryers and heat lamp area in need of cleaning. Observed shelves in walk in cooler in need of cleaning
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed prep sink pipe leading to drain missing. Get repaired.
#55 · Physical facilities installed, maintained & clean −0.5
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 floors under dry storage area in need of cleaning. Observed hoods in need of cleaning.
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. Areas of floor still showing concrete that is not smooth and easily cleanable. Much improvement on the floors noted. Continue to work towards compliance in this area.
Apr 23, 2024 B 88.5 · 15 violations
Inspector comments: NOTE: Facility voluntarily closed. All TCS foods out of temp and beyond time/ temp parameters were discarded. Maintenance was called and is on the way to service all the units. EHS will check to make sure that all items are functional for facility to safely prepare foods.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without knowledge of food temperatures. Observed several violations noted on inspections that were not managed by PIC (handwashing, cross contamination, storage order). PIC stated that they do not take temperatures throughout the day. CDI- Explained all items in detail.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee go to pull down someone else's shirt then go to continue preparing food. CDI- Hands washed before engaging in prep.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soaps at front and back handwashing sink. CDI- Soap placed at sink.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked meat, thawing raw salmon and box of raw turkey stored at basin 1 a the 3 comp sink. Separate item, raw meats may not be stored with cooked food. CDI- All items removes.
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 can opener soiled with old food debris. CDI- Can opener taken back to be washed.
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 inspectionRepeat violation
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 rice cooling a rate of .03. CDI- Bin of rice placed in the walk in freezer, Pts not escalated based on severity.
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 .
#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 large bins of chicken in tall reach in 1 holding above 41F. Observed 2 containers of fish in tall RI 2 holding above 41F. Observed lettuce, tomatoes, cheese, and mushrooms holding above 41F. Observed cheese and BBQ pork in low reach in unit holding above 41F. Observed burgers, beef and hotdogs holding above 41F.
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 .
#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 several containers of macaroni wrapped and stacked while cooling in the walk in freezer. CDI- Items wrapped, unstacked and placed in the freezer. Observed rice bin covered while cooling. CDI- Lid removed and bin placed 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
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead roaches at dry dish storage area. Remove roaches.
#39 · Contamination prevented during food preparation, storage & display
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 bin of turkey wings on the floor. CDI- Removed.
#40 · Personal cleanliness −0.5
Repeat violation
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist watch.
#43 · In-use utensils: properly stored −0.5
Repeat violation
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handwashing sink barrier screen. CDI- Tongs taken back to be washed.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop stored in ice. Remove
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed rusted shelves in coolers. Observed broken gasket at fish tall reach in. Observed walk in cooler door not properly closing. Observed cold drawers under grill, prep top unit, low reach in and both tall reach in units holding above 41F. All equipment housing TCS food within the kitchen area is not functioning properly. If cooleres do not cool to 41F or below FACILITY WILL HAVE TO CLOSE. FACILITY CANNOT SAFELY PREPARE FOOD WITHOUT THE PROPER COLD HOLDING EQUIPMENT.
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. Observed sugar stored in regular household bin. Use food safe containers for food 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 roller cart, tall reach in coolers and freezer in need of cleaning.
#55 · Physical facilities installed, maintained & clean
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 floor completely absorbent concrete. EHS saw areas on the floor wet (near large ice machine) Area water was soaked into the floor. There is an small area of painted floor space near dish machine where the floor had been sealed with non absorbent sealant. Get floors fixed.
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 wall at dish pit in need of cleaning. Observed ceiling vents in need of cleaning.
Feb 8, 2024 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 14, 2023 A 94 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 8, 2023 B 85.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 22, 2023 A 94.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 7, 2022 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 28, 2022 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 28, 2022 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 22, 2022 A 94 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 19, 2021 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 3, 2021 A 93 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 9, 2021 A 91 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 26, 2020 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 2, 2019 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jul 12, 2019 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 28, 2019 A 93 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 12, 2019 A 93.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 11, 2018 A 94 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 21, 2018 A 94.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Apr 26, 2018 A 93 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MR CHARLES CHICKEN AND FISH TOO” or State ID 2060019144). Inspection type (routine vs. follow-up) is not published in the county's data.