A99.5

CONVENTION CENTER/CONCESSION C

501 S COLLEGE ST, Charlotte, NC 28202

Food Stands · NC permit/State ID 2060020736

Latest gradeA (99.5)

Last inspectedOct 14, 2026

Inspections on record20

On record sinceSep 3, 2013

Score history

Sep 3, 2013Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 99.5 · 2 violations

#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 the bratwurst, hot dogs, and hamburgers held in the hot box at the front counter to be held using 4 hour TPHC at the time of the inspection and were not labeled with start and discard times. Concession stand is only open from 11-2pm today and all items are discarded at the end of the event. CDI - Items time stamped for discard at 2pm.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Corrected during inspection

4-502.11(A) Maintain utensils in good repair. - Observed a metal strainer to be hanging above the 3 compartment sink with metal fraying and large hole in the meshing. CDI - Voluntarily discarded.

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Apr 29, 2026 A 99.5 · 2 violations

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed items in the hot box and in the RIC to be held on TPHC as of 9am as per the PIC but were not time stamped upon EHS arrival. Employees were observed time stamping the items after the EHS was on site. CDI - All items held on TPHC were time stamped for discard at 1pm.

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

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 both of the ice scoops for the front counter ice bins to be stored with their handles in direct contact with the ice inside. CDI - Scoops removed and stored so that the handle is not touching the ice inside.

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Sep 20, 2025 A 99 · 2 violations

#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 a plastic wrapped package of sliced American cheese with mold on the cheese inside. CDI - PIC voluntarily discarded.

#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 a can of “Raid” fly and insect spray stored on the chemical rack on the wall at the time of the inspection. This item is for household use only and not permitted to be used in commercial settings. CDI - PIC removed from the premises.

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Jun 11, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Jun 25, 2024 A 97 · 2 violations

#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 Sausage in hot holding unit measured 110-124F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated sausage to above 165F. 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 .

#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 Times not labeled on lettuce and tomatoes that are held using TPHC. CDI - Employee placed label on containers.

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Mar 22, 2023 A 97.5 · 3 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at only hand washing sink at concession stand. Ensure hand sink has soap and paper towels for employee hand washing. CDI - PIC replaced empty soap cartridge.

#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. 5 pans found with food residue on them, but were stored as clean. CDI - PIC took dishes to 3-compartment sink to be re-washed. For more information, please visit: http://meck.co/FoodSafety 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 .

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Left side faucet’s hot water handle is broken. Repair. 0 pts.

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Jun 17, 2022 A 99.5 · details not yet loaded