A99

MIDDAY AT THE TOWER

1718 E 4TH ST, SUITE 301, Charlotte, NC 28204

Restaurant · NC permit/State ID 2060019605

Latest gradeA (99)

Last inspectedOct 27, 2026

Inspections on record19

On record sinceAug 23, 2019

Score history

Aug 23, 2019Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 99 · 2 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed sliced tomatoes and potato salad above 41F in prep top. Observed all other TCS foods in prep top properly cold holding at or below 41F. Observed flip top lids open throughout inspection, with some gaps/unfilled openings in flip tops. EHS recommends keeping flip top lids closed and ensuring pans fill up all spaced in flip top to maintain proper air flow in cooler. -PIC stated all foods were just moved into cooler this morning around 7am. -CDI- PIC moved sliced tomatoes and potato salad to lowboy portion of cooler for rapid cooling. By end of inspection, EHS observed both foods reach 41F. 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed Advil and Tylenol, for consumer sale, stored on top of cookie display case. -CDI- PIC moved Advil and Tylenol to different location to prevent contamination of food. -REPEAT-

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Apr 13, 2026 A 98.5 · 4 violations

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed hashbrowns below 135F, stored above toaster oven, intended to be hot held. -CDI- PIC added hashbrowns to 4-hour TPHC procedure form and properly time stamped hashbrowns with start/discard time. Going forward, facility will hold hashbrowns on 4-hour TPHC, along with eggs and sausage patties. 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

#28 · Toxic substances properly identified stored & used

Corrected during inspection

#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 sugar container without label. -CDI- PIC labeled the container.

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Dec 11, 2025 A 97 · 4 violations

#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 open container of cooked steak above 41F in low reach-in cooler. Observed all other items in unit properly cold holding at or below 41F. PIC could not verify how long food has been above 41F. -CDI- PIC voluntarily discarded the steak. 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 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 opened container of marinara sauce with incorrect date mark, stating 11/13 - 11/19 (old sticker on lid was not removed during wash/rinse/sanitize process). -CDI- PIC verified sauce was opened this morning and properly added date mark. -Observed opened container of salsa without a date mark. PIC stated salsa will be used today and was opened 2 days ago. -CDI- PIC added date mark. -Observed steak in low reach-in cooler with incorrect date mark (sticker showed 8/12 - 8/15). PIC and food employees verified steak was opened on 12/8. Because steak was above 41F, PIC voluntarily discarded the steak. -Ensure all employees are aware of date marking system and use the same date marking methods. All TCS foods held over 24 hours after being opened/prepared must have a date mark and shall not be held over 7 days. 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among dishes stored as clean. Ensure dishes are fully air dried prior to stacking.

#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 sticker residue on the exterior of dishes, stored as clean (not directly touching food-contact surface). Ensure sticker residue is fully removed during the cleaning process.

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Aug 20, 2025 A 98.5 · 2 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 bbq pulled pork stored directly on prep table in kitchen, above 41F. PIC stated pork was delivered and placed on the table this morning. -CDI- Because pork was within its 4 hour cooling window, PIC moved pork to reach-in-freezer for rapid cooling. -By end of inspection, EHS observed pork cooling at sufficient rate to reach 41F within 4 hours. 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 .

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

4-501.11 Maintain equipment in good repair. -Observed lid for sugar container with large crack in plastic. Replace sugar lid.

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Apr 7, 2025 A 97 · details not yet loaded