A93.5
CIRCLE K #8382
9201 LAWYERS RD, Mint Hill, NC 28227
Food Stands · NC permit/State ID 2060022633
Latest gradeA (93.5)
Last inspectedAug 28, 2026
Inspections on record25
On record sinceNov 15, 2013
Score history
Nov 15, 2013Higher is betterAug 28, 2026
Inspections & violations
Aug 28, 2026 A 93.5 · 5 violations
#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 several containers on the clean dish rack with sticker residue present on the external surface of the equipment. Containers were stacked together with the sticker residue touching the internal portions of the containers.
PIC stated that the facility does not use these items. -CDI- moved to the 3-comp sink to be properly W/R/S and have sticker residue removed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
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 rib sandwich on CH island past 7 day date marking. -CDI- Voluntarily discarded. Observed hot dogs and sausage in lowboy unit in open container with no date marking present. PIC stated that they were from the day before. -CDI- PIC placed date sticker; back dated.
Ensure properly date labeling and discard of foods.
-FURTHER NON COMPLIANCE IN DATE MARKING MAY LEAD TO A RISK CONTROL PLAN-
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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed several foods past the 4 hour time limit on TPHC. Time for discard ranged from 7:31 AM to 9:36 AM discard. Observation was made at 9:50. Ensure food is discarded on time after 4 hour TPHC window. -CDI- Food was voluntarily discarded.
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 pizza in reheated about to go into TPHC. Pizza was recorded at 70F. EHS explained that hot food must enter TPHC at 135F or above. -CDI- PIC reheated pizza a second time to 192F before placing on TPHC.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer squirt bottle above 400 PPM QUAT sanitizer. EHS and PIC discussed proper sanitizer concentrations. -CDI- Bottle was diluted to achieve approximately 300 PPM QUAT Sanitizer.
#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 working with food with no hair restraint. Ensure that all food employees are wearing hair restraint when working with food.
Apr 9, 2026 A 95 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee washing and rinsing food containers but not sanitizing them. The 3rd (sanitize) basin of the 3-compartment sink was unfilled. After the food employee was done washing and rinsing, they were placing the containers on a cart to air dry. -CDI- EHS coached the food employee on the wash rinse and sanitize process, food employee described the procedures for proper warewashing at the 3-comp sink. Food employee filled the 3rd basin with sanitizer and water, tested with a test strip (200 PPM QUAT) and then properly washed rinsed and sanitized dishes.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bottle filled with QUAT sanitizer reading over 500 PPM. Food employee stated that it is used to wipe down food contact surfaces. EHS coached the food employee on proper sanitizer concentrations for food contact surfaces. -CDI- Food employee diluted the sanitizer bottle so that it was reading between the 200PPM-400PPM range.
EHS instructed the facility to ensure that all sanitizer levels are being measured by the facility with the use of their test strips.
#23 · Proper date marking & disposition −3
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 container of Smokey cheddar Sausage in the lowboy prep unit with the prep date of 4/2 @ 8:36 AM and a discard date of 4/9 @ 8:36 AM. EHS explained to the facility that day of prep is considered the first day of prep therefore the food was actually marked for 8 day datemarking. EHS also stated that even per the facilities incorrect date marking, the food is past date and requires discarding. -CDI- PIC voluntarily discarded the food.
Observed a container of commercial Cole slaw with a manufactures date of “USE BY 3/23/26” present. There was no date of when the commercial coleslaw was opened by the facility. Ensure that RTE foods are date marked upon opening in the facility. -CDI- PIC voluntarily discarded the 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#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 2 food employees working in the kitchen with no head covering/hair restraints, ensure that any employee working with food, equipment, and or utensils is wearing a head covering.
#49 · Non-food contact surfaces clean −0.5
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 lowboy underneath the roller dog station with a buildup of residue in the interior, also observed several plastic containers stored as clean on the clean dish rack above the 3-comp sink with sticker residue present on the exterior portion of the containers. Ensure that all non-food contact surfaces are cleaned and maintained as clean.
Nov 17, 2025 A 93 · 3 violations
#10 · Handwashing sinks supplied & accessible −1
5-202.12 Provide at least 100F water at handsinks. Observed hot water at the handsink across from the rest room at 65F. PIC will put in a work order.
#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 tcs foods for hot roller in the lowboy cooler above 41F. PIV was unsure of the opening dates so he voluntarily discarded the foods 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 −3
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 multiple containers of tcs hotdogs and sausage packages open with out date marks. PIC was unsure of the opening dates so he voluntarily discarded them. REPEAT
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 .
Apr 3, 2025 A 92.5 · 10 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection. PIC stated the Store Manager is the only one who is a CFPM, and is off today.
A CFPM shall be present at the facility during all hours of operation.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed Employee Health Policy at the facility, but is not an updated one with both types of salmonella.
CDI: EHS provided hard copy of updated Employee Health Agreement listing all the symptoms and illnesses, and spoke with Store Manager on the phone about having employees sign the form after going over it with their employees.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#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 two multi-use tongs soiled with food debris/residue, stored on the clean dish rack.
CDI: Tongs were removed and placed at the 3-comp sink to wash/rinse/sanitize.
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
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed two containers of jumbo wings hot holding below 135F in the hot display case (see temp chart). PIC stated the wings were placed inside to hot hold at 8:00AM this morning, which was over two hours of when EHS observed this.
CDI: PIC voluntarily discarded jumbo wings.
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 −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a container of hot honey sausages and a container of smokey cheddar sausages cold holding in the lowboy cooler above 41F (see temp chart). PIC stated they just had these out to put onto the rollers.
CDI: PIC moved both containers to the freezers to rapidly cool down.
REPEAT VIOLATION.
*Note: Although a repeat violation, only two items were observed out of temp. Previous inspection was for creamer out of temp. If observed out of compliance again at the next routine inspection, then EHS will take full points for the 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 −1.5
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 a bin of hot honey sausages and a bin of smokey cheddar sausages stored in the lowboy cooler both date-marked with a prep date of tomorrow's date, 4/04. PIC stated these packages were opened yesterday.
CDI: PIC created correct date labels for both items.
Observed all TCS food items on trays, thawing on the speedrack inside the WIC all date-marked with a thaw date of tomorrow's date, 4/04. PIC stated these were pulled today to thaw.
CDI: PIC created correct date labels for all items on the speedrack.
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 .
#28 · Toxic substances properly identified stored & used −1
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed 5 cans of "graffiti remover," 1 bottle of gas pump cleaner, and 3 jugs of degreaser all stored on a shelf above rolls of paper towels and toilet paper on the dry goods rack.
Keep toxic chemicals below to prevent contamination.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed damaged and torn gasket at the lowboy cooler in the customer self-service area.
Repair damaged gasket.
#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/residue on the interior surface of both microwaves at the customer self-serve area. Observed heavy buildup of food residue on the bottom interior surface inside the lowboy cooler.
Increase cleaning frequency.
REPEAT VIOLATION.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed missing drain plug in the waste receptacle.
EHS advised PIC to contact waste company to have it replaced.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed all doors in both waste receptacles kept open during time of the inspection.
Keep doors closed when not in-use to prevent attracting pests.
Oct 25, 2024 A 93.5 · 11 violations
#2 · Certified Food Protection Manager −1
Repeat violation
REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC present with an expired food protection manager’s certification (expired on 6/14/2024). PIC is scheduled for exam on 11/7/24. No other CFPM onsite. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
#19 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed breakfast sandwiches and burritos with reheat temperatures between 110-112 F. CDI - All items reheated > 165 F for compliance. -1.5-
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed creamer dispenser cold holding TCS product at 66 F. Unit’s ambient air temperature recorded at 66 F. CDI - PIC voluntarily discarded products, placed work order for repairs and out of order sign on dispenser. -1.5-
VERIFICATION IS REQUIRED.
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.
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two deceased cockroaches in facility. CDI - PIC removed dead pests. -0-
#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 box of Coca Cola syrup stored on floor in back room. CDI - PIC removed off floor. -0-
#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 PIC preparing foods without hair restraints. -0-
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 packaged foodservice film stored on floor below shelving in back room. CDI - PIC relocated to shelving unit. -0-
#49 · Non-food contact surfaces clean −0.5
Repeat violation
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 cleaning needed on non-food contact surfaces of chili and creamer dispenser. Recommend thorough and higher cleaning frequency. Points scaled back due to improvement from previous inspection. -0.5-
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed water unable to drain at floor drain under 3-compartment sink and in hallway in back room. Repair. -0-
#52 · Sewage & wastewater properly disposed −1
5-402.13 Maintain sanitary sewage system according to Law. - P. Observed grey water backing up at floor drain underneath the 3-compartment sink and floor drain in back hallway. Plumbing specialist has been contacted for repairs and is expected to arrive today, according to PIC. Facility’s food stand shall remain voluntarily closed until repairs have been completed. -1-
VERIFICATION IS REQUIRED.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 food debris, broken down cardboard boxes and miscellaneous wastes on floor in kitchen and back room. Clean and increase cleaning frequency to maintain clean. -1-
Mar 26, 2024 A 94.5 · 6 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various TCS applicable foods hot holding < 135 F at grab & go. Refer to temperature observation chart. According to the time stamps, items were prepared around 11:30 AM. CDI - Employee reheated products > 135 degrees F. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.
#23 · Proper date marking & disposition −1.5
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 cheese sauce, jalapeño cheese sauce and chili with expired date mark labels of 3/21/24 and cheeseburger sandwiches with expiration of 3/25/24. Ensure date mark labels are monitored daily and discarded on the date the label indicates. CDI - Employee voluntarily discarded all expired products. -1.5-
For more information please visit: http://meck.co/FoodSafety 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.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed damaged gasket at cheftop oven. Repair. -0-
#49 · Non-food contact surfaces clean −1
Repeat violation
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 heavy black build-up on non-food contact surfaces of hot dog rollers, coffee beans on counter spaces under coffee machines and dust accumulating on all three hotdog toppings covers. Recommend thorough and higher cleaning frequency. -1-
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 accumulation of dust on ventilation covers, walls and ceilings inside of the walk-in cooler. Points escalated due to severity of the violation. -0.5-
Nov 29, 2023 A 98 · details not yet loaded
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Jun 26, 2023 A 98 · details not yet loaded
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Dec 2, 2022 A 96.5 · details not yet loaded
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Apr 11, 2022 A 98 · details not yet loaded
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Aug 27, 2021 A 95 · details not yet loaded
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Dec 10, 2020 A 95.5 · details not yet loaded
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Sep 27, 2019 A 95 · details not yet loaded
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May 3, 2019 A 95 · details not yet loaded
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Dec 7, 2018 A 96 · details not yet loaded
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May 25, 2018 A 96.5 · details not yet loaded
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Nov 8, 2017 A 93.5 · details not yet loaded
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May 3, 2017 A 95 · details not yet loaded
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Nov 29, 2016 A 97.5 · details not yet loaded
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May 12, 2016 A 97 · details not yet loaded
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Oct 29, 2015 A 98.5 · details not yet loaded
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May 12, 2015 A 96.5 · details not yet loaded
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Aug 28, 2014 A 97.5 · details not yet loaded
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Apr 17, 2014 A 99 · details not yet loaded
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Nov 15, 2013 A 100 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CIRCLE K #8382” or State ID 2060022633). Inspection type (routine vs. follow-up) is not published in the county's data.