A100
COMMON MARKET SOUTH END
235 W TREMONT AV, Charlotte, NC 28203
Restaurant · NC permit/State ID 2060019271
Latest gradeA (100)
Last inspectedOct 22, 2026
Inspections on record22
On record sinceSep 19, 2018
Score history
Sep 19, 2018Higher is betterOct 22, 2026
Inspections & violations
Oct 22, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
May 20, 2026 A 98.5 · 1 violation
Inspector comments: EHS provided PIC with updated employee health policy in Spanish, which includes restriction and exclusion.
#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 pan of cooked turkey sausage and pan of cooked pork sausage stored inside the fliptop portion of make table 1 cold holding above 41F. All other TCS food items were at proper temps. Food employee stated that she had these two pans out during shift change after breakfast service.
CDI: PIC moved both pans into the freezer to rapidly cool down to 41F.
Observed pan of sliced provolone cheese stored inside the fliptop portion of make table 2 cold holding above 41F. Food employee stated she was refilling this cheese for lunch service. All other TCS food items were at proper temps.
CDI: PIC moved cheese into shallow pan and placed into WIC to rapidly cool down.
Observed various TCS food items stored inside other side of WIC (retail/beer side) cold holding above 41F. PIC stated they had received a large beer delivery today and doors were kept open for a while.
CDI: PIC moved TCS food items onto speedrack and moved into other entrance of WIC as ambient temp was colder here.
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 .
Dec 12, 2025 A 97 · 6 violations
Inspector comments: Facility has made great deal of improvement under new kitchen manager, Hannah.
#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 pan of raw shell eggs stored directly on top of a pan of house-made pimiento cheese, inside the lowboy of make table 1.
CDI: PIC removed the pan of raw shell eggs and stored inside the WIC to prevent contamination.
All other storage order was observed correct.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#37 · Food properly labeled: original container −1
Repeat violation
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
Observed all of the house-made TCS foods packaged on premises for customer self service missing the quantity of contents; all other required information was included in the labels.
PIC stated she has created new labels for all food items and has not yet had the time to print them out for facility to use.
EHS will follow up with PIC to ensure all required information for packaged food items in the grab and go case are printed.
REPEAT VIOLATION.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed multiple stacks of single-serve paper containers and foil containers stored right-side up, out of it's original protective packaging, underneath one of the prep tables at the make line.
CDI: PIC inverted all stacks of single-serve articles to prevent contamination.
#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 dust and debris buildup on the shelves of clean dish rack.
Increase cleaning frequency.
REPEAT VIOLATION.
#53 · Toilet facilities: properly constructed, supplied & cleaned
Repeat violation
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bins in the unisex restrooms.
Obtain covered waste bins for disposal of sanitary products.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points today since not egregious.
#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 oil accumulation on ceiling fan vents throughout the kitchen. Observed oil buildup on ceiling tiles throughout the kitchen.
Increase cleaning frequency to prevent contamination.
REPEAT VIOLATION.
Jul 21, 2025 A 93 · 11 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple TCS food items stored inside the WIC left uncovered while not in the cooling process (bustub of cooked tofu scramble 7/20, pans of cut grape tomatoes 7/19, cambro of beef broth 7/18, deli container of roasted garlic 7/20).
CDI: Food employee covered all containers to prevent contamination.
#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 a pan of portioned grilled chicken chunks stored in make table 1 temping above 41F (see temp chart) on the top, and 41F or below in the middle and bottom of the pan. PIC stated employees must have stacked it way too high.
CDI: PIC voluntarily discarded the portioned bags of grilled chicken stored up top.
Observed a pan of sliced tomatoes that were cold holding above 41F (see temp chart) in the same make table. Date label showed that it was prepped yesterday.
CDI: Food employee voluntarily discarded the sliced tomatoes.
Observed a pan of pre-cooked chicken tenders, pan of cooked pork, and a pan of pre-cooked vegan chicken all stored inside the lowboy cooler and temping above 41F (see temp chart). Date labels showed they were prepped on 7/18 or 7/19. PIC stated they did not have any of these pans out today.
CDI: Food employee voluntarily discarded all pans temping above 41F.
REPEAT VIOLATION.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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 a pan holding cut lettuce head stored inside a lowboy cooler without a date of prep. Food employee stated they cut it open yesterday.
CDI: Date label was created for cut lettuce.
Observed a pan of cooked tofu scramble stored inside the same lowboy cooler without a date of prep. Food employee stated that they cooked it yesterday.
CDI: Date label was created for tofu scramble.
Observed a pan of sliced tomatoes that were date-marked with a prep date of 7/13, stored in make table 2.
CDI: Food employee voluntarily discarded the sliced tomatoes since the 7-day window had surpassed.
REPEAT VIOLATION.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
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 pan of cooked eggs held on TPHC for 4 hours, not marked with a start or discard time. Food employee stated that they cooked these this morning to hold on time at 8:00AM and usually only hold until 11:00AM.
CDI: Food employee created time sticker to indicate when eggs were held on time.
#37 · Food properly labeled: original container
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
Observed all of the following house-made TCS foods packaged on premises for customer self service missing the name of business and quantity of contents: chicken salad, pimiento cheese, hummus, billy club. These items have the name of the food, ingredients, place of business, and allergy info.
Observed all of the following house-made TCS foods packaged on premises for customer self service missing the name of business, place of business, and quantity of contents: "goin back to Cali" and "Italian Stallion." These items have the name of the food, ingredients, and allergy info.
Ensure all of these items in the grab and go standing cooler are correctly labeled with all required contents.
Observed deli containers of house-made tomato soup packaged on premises for customer self service missing the quantity of contents. These containers have the name of the food, ingredients, name of business, place of business, and allergy info.
Ensure all of these deli containers of house-made soups stored inside the standing freezer are correctly labeled with all required contents.
#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 one food employee actively engaging in food prep without a hair restraint.
Ensure all food employees engaged in food prep have some sort of hair restraint to prevent contamination.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket used at the make line full of QUAT sanitizer, reading low concentration (below 50ppm).
CDI: Food employee dumped out the bucket of QUAT and refilled with properly concentrated QUAT sanitizer, reading 400ppm.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed the handsink next to the oven needing to be re-caulked. Observed rusted shelves at the clean dish rack.
Repair/replace all above mentioned items.
#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 dust and debris buildup on the shelves of the bread storage rack.
Increase cleaning frequency.
REPEAT VIOLATION.
*Note: Although repeat violation, EHS not deducting full points today since less areas of non-food contact surfaces were observed to be in need of cleaning. If observed as a repeat violation during the next routine inspection, EHS will deduct full points.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms.
Observed two out of the three unisex restrooms missing a covered waste bin.
Obtain a covered waste bin for both unisex restrooms for proper disposal of sanitary napkins.
Observed the one unisex restroom that has a covered bin, is missing half of the cover.
Replace with new covered waste bin so that the entire waste bin is covered.
#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 oil buildup on ceiling tiles throughout the kitchen.
increase cleaning frequency.
REPEAT VIOLATION.
Apr 4, 2025 A 96 · 7 violations
#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 large bus tub of chicken cooling from prior day at 44F. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 items in sandwich/salad prep above 41F. Refer to temperature chart. Observed ambient air of unit at 52F. Observed items in grill station and WIC above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** **3 DAY VERIFICATION REQUIRED** **FACILITY TO HOLD UNIT ON TPHC UNTIL REPAIRS HAVE BEEN MADE** -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 .
#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 is not been labeled, or if the label is incorrect. -P- Observed shredded lettuce, turkey sausage and 2 containers of pork sausage date marked 3/27 (discard 4/2). -CDI- PIC voluntarily discarded items. -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 .
#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 chicken prepared prior day that did not meet cooling parameters. Item was observed in large plastic bus tub. EHS asked PIC about cooling methods. PIC stated that items are cooled in smaller batches before being placed into large bus tub. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -0.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#49 · Non-food contact surfaces clean −0.5
Corrected during inspection
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 on NFCS of drink machine. Observed dusty shelves on dish drying rack. Observed top portion of knife magnet in need of cleaning. Observed sides and backs of cooking equipment in need of cleaning. Increased and more thorough cleaning frequency recommended. -0.5-
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors and lids on dumpster area. -0-
#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 floors beneath and grill area in need of cleaning. Observed walls behind grill area in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-
Nov 14, 2024 A 96 · 5 violations
Inspector comments: EHS educated PIC on using TPHC for hard to maintain items such as sliced cheeses and housemade ranch containing buttermilk and not filling items too high in units. As well as not overfilling units, salad/sandwich unit observed to be very full, which could be causing an air flow issue.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE spring mix and washed green peppers. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation=
#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 items in prep unit above 41F. Refer to temperature chart. -CDI- PIC placed items in WIC to cool back down. EHS educated PIC on not stacking items as high in unit and placing hard to maintain temperature items on TPHC (i.e. housemade ranch containing buttermilk). **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 .
#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 eggs, raw pooled eggs and cheese being held on TPHC with no time stamps. -CDI- PIC placed time stamps on items. -0-
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on squeeze container. Per PIC, contents were dish detergent. -CDI- PIC properly labeled items. -1-
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leak at FOH/coffee station handwashing sink. Repair. -0-
Jul 1, 2024 A 93.5 · 4 violations
Inspector comments: EHS recommended facility maintain items in prep unit on TPHC due to facility being very busy during lunch time and constantly opening units and that units be serviced so that temperature can be lowered. EHS provided additional TPHC form to PIC.
#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 chicken stock & chicken prepared more than 2 hours ago above 70F. Observed sautéed peppers and onions that did not meet cooling parameters. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 multiple items in prep units and WIC above 41F. Refer to temperature chart. EHS observed ambient air of all units at 41F or below. -CDI- PIC placed items in WIC or freezer to cool back down. **REPEAT** -3-
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 .
#23 · Proper date marking & disposition −3
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-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed vegan cheese date marked 6/23 (discard 6/29), turkey 6/13 (discard 6/19), pork sausage 6/23 (discard 6/29), ham 6/21 (discard 6/27), roast beef 6/18 (discard 6/24), eggs 6/18 (discard 6/24), cut cabbage 6/24 (discard 6/30) in prep units. Observed cut grape tomatoes and tofu in prep units with no date marks. Observed multiple containers of ham and roast beef in WIC date marked 6/21 (discard 6/27) & 6/18 (discard 6/24). Observed oat milk date marked 6/4 (discard 6/10) and half and half date marked 6/6 (discard 6/12) in front dairy cooler. -CDI- PIC voluntarily discarded items. **REPEAT** -3-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −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 chicken and chicken stock that did not meet cooling parameters. Observed other items prepared today cooling in WIC tightly wrapped stacked on top of each other with no air flow. Observed soups cooling at ambient air for prolonged amount of times. Observed sautéed peppers and onions cooling with 1F change in temperature in bus tub tightly packed. -CDI- EHS educated PIC on proper cooling methods. PIC voluntarily discarded of items that did not meet cooling parameters and separated other items into smaller containers and removed plastic wrappings. **REPEAT** -0.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Mar 26, 2024 A 94 · 8 violations
Inspector comments: EHS observed many items in WIC right at 41F. EHS observed ambient air of unit at 41F. EHS recommended facility have unit serviced to lower temperature especially with the warmer weather starting soon.
EHS provided literature in Spanish - V&D plans, TPHC procedures and employee health policy.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use soap and turn off faucet without a barrier. -CDI- EHS advised PIC and PIC instructed employee to properly rewash hands and food employee properly rewashed hands. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#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 food debris on dishes stored as clean. Per PIC, some of those dishes are not in use. EHS advised PIC to get rid of or store away any dishes not in use. -CDI- PIC moved items to dishpit to W/R/S. -0-
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
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine. Increased cleaning frequency recommended.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit # 2 above 41F. Observed ambient air of unit at 46F. Refer to temperature chart. -CDI- PIC moved items prepared today into WIC to cool back down. PIC voluntarily discarded of items left in unit overnight. **3DAY VERIFICATION REQUIRED**
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −3
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-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed sliced red cabbage date marked 3/7 (discard 3/13), pork sausage with no date, Buddha mix - vegan chorizo and corn date marked 3/9 (discard 3/15), cooked tofu with no date, fajita veggies date marked 3/27 (today’s date is 3/26), vegan beef date marked 3/18 (discard 3/24), grab and go salads date marked 3/15 (discard 3/21), and housemade hummus date marked 3/16 (discard 3/22). -CDI- PIC voluntarily discarded all items past date and properly date marked other items. **REPEAT** -3-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
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 written procedures for raw eggs and hashbrowns held on time. -CDI- EHS provided form and assisted PIC to fill it out. **REPEAT** -1.5-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of raid in chemical storage area. -CDI- PIC voluntarily discarded. -0-
#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 items prepared today such as sliced tomatoes cooling in prep unit covered in plastic container with wrap filled to the top stacked on top of each other. Observed tomato paste prepared today cooling in WIC in plastic containers filled to the top with lids stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids and laid items on sheet pan. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manually warewashing dishes with a water temperature of 91F. -CDI- PIC corrected temperature to 110F. -0-
Nov 21, 2023 A 96 · details not yet loaded
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Aug 1, 2023 A 94.5 · details not yet loaded
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Apr 18, 2023 A 98.5 · details not yet loaded
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Jan 3, 2023 A 98 · details not yet loaded
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Sep 8, 2022 A 95.5 · details not yet loaded
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Mar 22, 2022 A 97 · 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.
Jan 13, 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.
Aug 24, 2021 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.
Mar 5, 2021 A 97 · 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 8, 2020 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.
Feb 14, 2020 A 96 · 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 10, 2019 A 97 · 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.
Jan 8, 2019 A 98.5 · 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 19, 2018 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.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “COMMON MARKET SOUTH END” or State ID 2060019271). Inspection type (routine vs. follow-up) is not published in the county's data.