A91.5

CHARLEY'S PHILLY STEAKS

11025 CAROLINA PLACE PY, Pineville, NC 28134

Food Stands · NC permit/State ID 2060022667

Latest gradeA (91.5)

Last inspectedOct 12, 2026

Inspections on record25

On record sinceFeb 27, 2014

Score history

Feb 27, 2014Higher is betterOct 12, 2026

Inspections & violations

Oct 12, 2026 A 91.5 · 7 violations

#20 · Proper cooling time & temperatures −1.5

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 container of cooked chicken wings in front RIC at 44F, which failed to cool overnight. Also observed portioned ranch in fliptop 1 cooling for approximately 1.5 hours with a two-degree increase in temp, from 45F-47F. CDI- Chicken wings voluntarily discarded. Ranch relocated to back RIF. (-1.5)

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT. 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 pepperoni in front lowboy and cooked chicken wings in front RIC without date marks. PIC states chicken was cooling overnight. CDI- Pepperoni with unknown prep date voluntarily discarded, chicken with no date and failed cooling rate also discarded. (-3)

#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 lidded plastic container of cooked chicken wings which failed to cool overnight. EHS discussed cooling method with PIC and advised ensuring items cooling are not lidded, and items cooling overnight complete this process in their primary cooling equipment, walk in cooler. Monitor cooling foods with probe thermometer during process and make correction actions as needed. Also observed house made aioli sauce (mayo base) in squeeze bottle on prep top at 72F, which would not cool in that location. CDI- Chicken wings voluntarily discarded, aioli brought to RIF where EHS confirmed proper rapid cooling. (-0)

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed both sani-buckets with wiping cloths in 0ppm sanitizer. Food handler states they are changed approximately every 4 or so uses. EHS advises increasing frequency and/or larger buckets to increase available sanitizer and extend usable window. CDI- Both buckets refilled with 300ppm quat. (-1)

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two green cutting boards on wall-mount rack above 3 comp sink stored as clean with severe scoring, sticky to touch, and no longer cleanable. Replace. (-0) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed, porous wooden cabinets in front of establishment with deterioration, peeling paints, and dark staining; no longer cleanable. Repair or replace. (-0) 4-501.11 Maintain equipment in good repair. Observed broken handle at left side of RIC door in front of establishment. Repair or replace. (-0)

#51 · Plumbing installed; proper backflow devices −2

Repeat violation

REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed back hand sink leaking severely from wall and onto corridor floor; sink is not usable. Staff shall use hand sink in front, approximately 10 feet away from back hand sink exclusively while awaiting repairs. NOTE: Hand sink has been in poor repair since August 2025. Repair by next inspection or permit action may result. (-2)

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

REPEAT. 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 table top fan near front hand sink with dust on blade and cover, remnants of pest abatement resin which is no longer active and needs removal to left of RIC at front. Remove pest abatement substance when resin turns from translucent to dark brown, per Orkins instructions. (-1)

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Mar 12, 2026 B 88.5 · 8 violations

#1 · PIC Present, demonstrates knowledge, & performs duties

Corrected during inspection

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed staff onsite unclear about proper manual warewashing process and hazardous chemical set up at 3 compartment sink. EHS advises the PIC to ensure all staff, especially dishwashers, are knowledgeable of how to conduct warewashing and use of test strips. EHS noted the dishwasher onsite was not demonstrating understanding of the difference between wash and sanitize steps. CDI- Education provided by EHS. Staff advised to create a sign for 3 comp sink with readable and simple instructions for staff to reference. Test strips should be stored somewhere easily accessible to the sink. All violations corrected during inspection. (-0)

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink with two sanitize basins set up; one with quat less that 50PPM, and one with Chlorine, exceeding 200ppm. CDI- Both sinks drained and refilled. EHS advises PIC and dishwasher on proper manual warewashing. The difference between wash, rinse, and sanitize steps were outlined. EHS oversaw proper set up of sanitize basins with 250ppm quat, and chlorine basin was drained. EHS advised that the strength of chlorine in sink basin originally observed was hazardous, and creating bleach fumes in the back of store. PIC must ensure all staff are trained to understand the chemicals, their uses, and the test strips to verify. (-3)

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled containers of portioned ranch dressing 43F-45F in fliptop, stacked above fill line. CDI- PIC voluntarily discards top layer containers. Risk Control Plan or Permit Action may be taken if cold holding is out of compliance at the next inspection, due to pattern of violations. (-3)

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT. 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 package of deli turkey stated to be opened yesterday without date mark. CDI- EHS confirms prep date with PIC/GM and allows dating of turkey. No escalation of points for single item. (-1.5)

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

REPEAT. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lowest shelf in WIC with foods stored is <6” above the floor. EHS advises PIC to raise shelf to the next rung above so foods are not stored so near to the ground. Points not escalated due to improvement onsite. (-2)

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed >200ppm chlorine in sani-buckets with wiping cloths. CDI- Buckets remixed to lower concentration. EHS advises proper strength should be between 50-100ppm. (-0.5)

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed back hand sink unusable due to plumbing issue. PIC states that a work order has been placed but no estimation for completion available. EHS notes this hand sink has been unusable since August 2025 and should be urgently repaired. (-1)

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

REPEAT. 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 wet cardboard on floor beneath 3 comp sink and meat slicer area. Increased cleaning frequency and removal of refuse is advised. (-0.5)

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Aug 5, 2025 A 91.5 · 10 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

TEN DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Noted employee stating that standard training of new staff for food borne illness reporting. Employee can identify EHP poster, but states they were not specifically trained on such. EHS provides EHP for all staff to sign here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement Return visit to me made for verification of employee signatures within ten days. PIC is encouraged to reach out with any questions. (-1)

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM quat in 3 comp sink sanitize basin. CDI- EHS notes that automatic dispenser is presently not functioning. Quat is drained and manual mixture of chlorine bleach is created at 100ppm. EHS provides some chlorine test strips for employee use while awaiting quat dispenser repairs. If repairs are not conducted prior to running out of strips, PIC shall obtain their own test strips. EHS will ensure strips are present or repairs have been conducted at upcoming VR for EHP and Food Contact Surfaces. TEN DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with date mark sticker remaining. Too many dishes fort adequate CDI. EHS advises use of rubbing alcohol or alcohol swabs to aid in removal of date mark sticker residue. (-1.5)

#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 TCS dressings (ranch, chipotle ranch) in fliptop above 41F. CDI- PIC voluntarily disposes of sauces and states they will be stored in RIC behind fliptop going forward. (-3) **Cold holding violation at next inspection may lead to permit action or risk control plan, based on pattern of long term non-compliance with proper cold holding.**

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT. 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 cooling onions prepped today dated for yesterday and sliced tomatoes also prepped today dated for tomorrow. CDI- EHS verifies both items are prepped today and cooling. Date mark labels corrected. (-1.5)

#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 two containers of lemonade on ground in WIC. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed wet cardboard on ground on lower racks of equipment in multiple locations. EHS advises PIC to use only non-absorbent, smooth, and cleanable materials as barrier on non-food contact surfaces. Cardboard should be removed by end of service today and not used going forward. (-1)

#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 wiping cloths in 0PPM quat inside sani-bucket. CDI- Bucket refilled manually with bleach at 100ppm. (-0)

#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 utensils in soiled water at cook line. PIC states they are cleaned every 4 hours. CDI- Container replaced with new water. EHS advises cleaning whenever water becomes soiled with food debris, even if it’s been less than 4 hours. (-0)

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

4-501.11 Maintain equipment in good repair. Observed standing water inside lowboy at front of store which PIC states is broken and not used. Bring unit into good repair at earliest opportunity. (-0.5)

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hand sink 1 not usable in back of store; extremely slow to drain, and cold water mixer side disabled, allowing only hot water, >140F to dispense. Front hand sink remains operational. PIC states that repairs to hand sink 1 have been ongoing, and they will alert repair person of cold water mixer issue. (-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 Orkin resin pesticide on walls and non-food contact equipment in various parts of kitchen. Once resin has been exposed to air for 48 hours and turned form light amber to dark brown, substance is no longer active or providing pest abatement. Remove resin from walls when no longer effective for use. (-0)

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Apr 21, 2025 A 93.5 · 8 violations

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee coffee stored on storage rack above equipment and items for consumer.

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tall reach in refrigerator not maintaining TCS foods at 41 degrees F and below. Observed several cheeses cold held between 52-53 degrees F. TCS foods such as cheeses in unit over 4 hours voluntarily discarded and recently prepared lettuce and tomato relocated to walk in cooler to rapidly cool . 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 open package of turkey not date marked. CDI, turkey voluntarily 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 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 food employee with beard preparing food without beard or hair restraint.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.11 (A) Store cleaned equipment, utensils, linens 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 soiled bag stored over and next to clean equipment on storage rack above 3 compartment and prep sink. Observed clean tongs stored in room temperature water.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freestanding refrigerator in facility. 4-501.11 Maintain equipment in good repair. Observed leak at faucet of 3 compartment sink.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 FRP wall damage at can wash and several damaged baseboard tiles near back door and can wash

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Sep 4, 2024 A 93 · 8 violations

#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 not vigorously rub hands for 20 seconds when washing and proceed to turn faucet off with hands after washing. CDI, employee rehashed hands. 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 .

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink slow draining in kitchen near office.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle raw chicken sleeves to prep on grill before proceeding to handling clean equipment and utensils for RTE food. CDI, employee removed gloves and washed hands.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of 2 door stand up reach in at 50 degrees F and cheese and tomato cold held at 49 degrees F. Operator stated items were brought up from WIC early afternoon and were relocated to WIC to rapidly cool. Vr needed to ensure refrigerator calibrated to maintain TCS food at 41 degrees F and below. 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 .

#37 · Food properly labeled: original container −2

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 several working containers including shaker containers of spices and sauces not labeled. Repeat.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked.

#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 general cleaning needed in shelving throughout.

#55 · Physical facilities installed, maintained & clean −0.5

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Feb 12, 2024 A 97 · details not yet loaded