A93.5

EDIBLE ARRANGEMENTS

6832 MATTHEWS-MINT HILL RD, Charlotte, NC 28227

Food Stands · NC permit/State ID 2060022961

Latest gradeA (93.5)

Last inspectedAug 4, 2026

Inspections on record22

On record sinceNov 13, 2015

Score history

Nov 13, 2015Higher is betterAug 4, 2026

Inspections & violations

Aug 4, 2026 A 93.5 · 8 violations

Inspector comments: EHS notes that the facility does not have a standard SOP for the manual mixing of QUAT sanitizer in the 3-comp. PIC and EHS looked at sanitizer manufacturers instructions and established that for every 1 gallon of water there shall be 1 Oz of sanitizer. EHS and PIC tested this and were able to establish 200 PPM QUAT conc. Ensure that this SOP is followed for the W/R/S of Food contact surfaces at the 3-Comp sink.

#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 Certified Food Protection Manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

Repeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of debris and residue present on the internal portion of the ice machine. Ensure that internal portion of the ice machine is clean and maintained as clean.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed all TCS fruits cut from yesterday with no date marking on them. EHS explained that all fruits held over night shall have proper date marking to establish day of initial prep. EHS explained that facility must ensure proper date marking is maintained. -CDI- PIC back dated the fruits to reflect proper date marking. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed squirt bottle of QUAT Sanitizer testing at over 500PPM. -CDI- Sanitizer bottle was dumped. PIC and EHS discussed about proper concentrations, and also discussed the manufacturers instructions to achieve proper FCS sanitizing levels. (1 Oz Sanitizer per gallon of water)

#40 · Personal cleanliness −0.5

Corrected during inspectionRepeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints worn by the food employees present in the facility. Ensure that hair restraints are worn by food employees working with food or food contact surfaces. -CDI- Food employees placed on hair restraints.

#43 · In-use utensils: properly stored

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 scoop handle is chocolate pieces container resting directly a top the food. Ensure that scoop handles are not in direct contact with the food.

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

4-501.11 Maintain equipment in good repair. Observed non-functioning paper towel dispenser at the hand sink in the rear of the facility. Ensure that the paper towel dispenser is properly working. Observed paper towels right next to the sink so there was still a means to dry hands. 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 cardboard shelving liners present in the facility. All shelf liners must be smooth and easily cleanable. Remove cardboard and replace with materials that are smooth and easily cleanable. Observed metal wiring shelving adjacent to the rear hand sink with a build up of rust. Ensure that this is repaired or replaced.

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed left faucet and faucet controls at prep sink not working. Ensure that this is repaired to properly function. REPEAT

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Mar 31, 2026 A 95.5 · 6 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 certified food protection manager at the facility at the time of the inspection. Ensure that there is a CFPM at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed hand sink at the front of the facility with no soap dispenser or bottle present. PIC stated that soap dispenser was on the wall, and another food employee must have removed it. -CDI- PIC found the soap dispenser and placed the soap dispenser back to the sink for use. Ensure that hand sinks are maintained with soap.

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

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 3 spray bottles of sanitizer (QUAT) throughout the facility. PIC stated that the sanitizer bottles are used to wipe down prep surfaces and food contact surfaces. The bottles had pure concentrated QUAT inside and were reading above the measurable levels on both the PICs and EHSs test strips. -CDI- EHS coached PIC that sanitizers must be diluted when used on food contact surfaces. EHS and PIC looked at the proper ratios of sanitizer to water on the bottle of QUAT sanitizer. PIC diluted the bottles so that they were reading at 300 PPM. Ensure that test strips are used to determine the proper sanitizer concentrations. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of soil present in the Ice machine. Ensure that the ice machine is cleaned at a frequency to preclude the build up of soil. -REPEAT-

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

Repeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 bottles of unlabeled QUAT sanitizer present in the facility. Ensure that all working bottles of sanitizer are labeled. -CDI- PIC labeled the 2 unlabeled sanitizer bottles.

#40 · Personal cleanliness

Corrected during inspection

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 no hair restraint while working in the kitchen. Ensure that food employees are wearing hair restraints in the kitchen. -CDI- Food employee placed a hair restraint on upon EHS arrival.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed the hot water faucet controls on the vegetable wash sink not working and the left faucet of the vegetable wash sink not working. Ensure that the faucet and faucet controls are working properly.

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Dec 2, 2025 A 96.5 · 7 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 employee on staff that was a certified food protection manager. Ensure that there is a certified food protection manager on staff at all times. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of gray, white, and black biofilm in the ice machine at the front of the facility.

#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 sliced and skewered melons and cantaloupes that were cut yesterday at 52F Food employee stated that sliced and skewered melons and cantaloupes were not in the cooling process. -CDI- Food employee voluntarily discarded out of temperature melon and cantaloupe. 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

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed chemical sanitizer next to 3-Comp sink with no labeling on it. -CDI- Food employee labeled sanitizer bottle.

#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 unopened unvented container of half cantaloupe cooling at a rate of 0 after 32 minutes. -CDI- Food employee moved in RIF to rapidly cool. 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

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 biofilm buildup on the walls, shelving, and fixtures of the WIC. Observed rust on shelving near 3-comp sink. Ensure clean frequency and thoroughness is performed to preclude residue buildup.

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser at front counter hand sink not attached to the wall, and is designed to be upright to properly dispense soap. Repair soap dispenser.

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Mar 4, 2025 A 94.5 · 8 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 during time of the inspection. EHS observed that the ServSafe certification of their part-time food employee (who was not present) placed on the wall by the front counter handsink is expired. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed a food employee properly wash hands at the handsink next to the 3-compartment sink, and close the faucets with their bare hands. CDI: EHS educated the food employee and food employee re-washed her hands and closed the faucets with a paper towel to prevent re-contaminating her hands.

#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 stacks of single-serve platter container lids that were stored right-side-up on the bottom shelf of the dry goods rack, without any kind of protective barrier. CDI: PIC inverted all single-serve articles to prevent contamination.

#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 buildup of dust on the fan vent inside the WIC. Observed soiled gaskets in the deli fliptop lowboy and 2-door lowboy freezer. Increase cleaning frequency.

#50 · Hot & cold water available; adequate pressure −0.5

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed insufficient hot water temps at the facility (see temp chart). EHS spoke with the owner on the phone, to where the owner stated that they have had issues with their hot water (sometimes it is cold, sometimes it is scalding hot) and also stated that they tend to get hot water towards the end of the day. EHS explained to the PIC that per the Food Code, the facility must have sufficient hot water throughout all hours of the operation. Owner also stated that they had their plumber come out to look at their hot water issues, to where he stated it is not the water heater that is causing the problem, but the actual faucet at the 3-compartment sink. Owner stated that the plumber ordered the part to replace the faucet but it's been 6 months of waiting for it to arrive, due to delays in the shipment. *Note: Facility does not have a stove top or enough hot plates to boil large amounts of water. VERIFICATION REQUIRED to ensure that the facility has enough hot water to safely be able to wash, rinse, and sanitize their multi-use utensils and equipment.

#51 · Plumbing installed; proper backflow devices −2

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed a large lexan container stored on the floor underneath the "wash" basin at the 3-compartment sink, catching the water from water leak at two different spots. Contact professional to have water leaks repaired. REPEAT VIOLATION.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the soap dispenser at the front counter handsink not attached to the wall, and is designed to where it has to be standing upright for it to actually dispense the soap. Repair soap dispenser.

#56 · Meets ventilation & lighting requirements; designated areas used

6-303.11 Provide required lighting intensity. Observed one lightbulb out on the WIC. Replace with new lightbulb.

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Aug 14, 2024 A 97.5 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up inside of ice machine located behind front counter. Increase cleaning frequency. -0-

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

Corrected during inspectionRepeat violation

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed damaged rubber spatula stored with other utensils on shelving unit. CDI - Utensil removed. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed 1 of 2 paper towel dispensers not working properly and not dispensing towels properly. Replacement dispenser verified to be in the facility, however, it is unable to supply the paper towels currently used due to different dimensional conditions. Paper towels were made accessible during inspection. Remove and install new equipment. -0.5-

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed large plastic bucket being used to catch slow water leak at plumbing line under 3-compartment sink. Repair. -1-

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Feb 23, 2024 A 96.5 · 9 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee turn faucet off with their bare hands after hand washing then proceed to handle clean single-service gloves. CDI - Employee educated and rehashed hands. -2-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee dump waste water from red bucket into hand washing sink. CDI - Employee advised to use the sink for hand washing only and sink thoroughly cleaned. -0-

#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 two (TCS applicable) edible arrangement orders cold holding between 44-46 F degrees inside front end reach-in unit. According to PIC, items had been placed into the unit prior to EHS arrival. CDI - Items transferred to the walk-in cooler. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed recently cut cantaloupe and honeydew cooling in covered containers inside of the walk-in cooler as well as customer orders cooling in their packing inside of the front end reach-in unit. Refer to temperature observation chart. According to PIC and staff present, all items had been recently assembled and brought into their respective units. CDI - Items inside of the front reach-in transferred to the walk-in cooler and all items partially uncovered to facilitate heat transfer. EHS observed temperatures begin to decrease after 20 minutes. -0.5-

#43 · In-use utensils: properly stored

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 scoop handles for chocolate chips and ice stored directly on top of contents inside of product containers/ice machine. CDI - Handles repositioned upwards for compliance. -0-

#45 · Single-use & single-service articles: properly stored & used −0.5

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 numerous overstocked single service edible arrangement boxes for the holidays stored directly on the floor of the front lobby. CDI - PIC removed items from floor on to portable shelving unit. -0.5-

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

4-501.11 Maintain equipment in good repair. Observed 1 of 2 paper towel dispensers not working properly and not dispensing towels properly. Replacement dispenser verified to be in the facility, however, it is unable to supply the paper towels currently used due to different dimensional conditions. Paper towels were made accessible during inspection. Remove and install new equipment. -0-

#50 · Hot & cold water available; adequate pressure −0.5

Repeat violation

REPEAT: 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed inadequate hot water temperatures at 3-compartment sink (89-98 F) and all hand washing stations (51-64 F). All utensils observed to be visibly clean to sight and touch during today’s inspection. Facility currently utilizing a tankless State Premier water heater (inaccessible due to above height installation). PIC has contacted owner to request repair services to tankless equipment. ***If facility is unable to maintain food contact services visibly clean to sight and touch and/or if hot water is no longer available, establishment must voluntarily close until compliance is met. Verification will be made by no later than 2/26/24 to assess compliance. -0.5-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed a red bucket being used to catch slow water leak at plumbing line under 3-compartment (sanitizer) basin. Repair. -0-

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Aug 1, 2023 A 99 · 4 violations

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

Corrected during inspection

#50 · Hot & cold water available; adequate pressure

Corrected during inspection

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed inadequate hot water temperatures at 3-compartment and 3x hand washing stations. CDI - Hot water levels adjusted and met with compliance of 120 F (3-comp) and 100 F (hand washing sinks) by end of today’s inspection. -0-

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

Repeat violation

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paper towel dispenser left of 3-compartment sink not capable of supplying paper towels. Keep in good repair. -1-

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee food co-mingling and stored above retail foods inside of upright reach-in unit. CDI - PIC relocated personal food to designated area. -0-

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Mar 7, 2023 A 99 · details not yet loaded