A92

CIRCLE K#2723944

11640 PROVIDENCE RD, Charlotte, NC 28277

Food Stands · NC permit/State ID 2060022976

Latest gradeA (92)

Last inspectedMay 14, 2026

Inspections on record21

On record sinceDec 18, 2015

Score history

Dec 18, 2015Higher is betterMay 14, 2026

Inspections & violations

May 14, 2026 A 92 · 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. PIC not certified. Manager stated certified PIC out of town for training. CDI by instruction. 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

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf - Observed PIC not knowledgeable regarding cold holding and hot holding requirements and demonstrate knowledge. CDI by education and informing of requirements .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed chicken wings and chicken crispy bites hot held below 135 degrees F. See temperature observation chart. 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 .

#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 sourkrout and slaw cold held between 70-71 degrees F and observed cold hold unit not turned on. CDI, items voluntarily discarded. Repeat. Risk control plan may be requested if facility not in compliance next inspection as several inspections completed and repeat violations observed. 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open for duration of inspection.

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

4-501.11 Maintain equipment in good repair. Observed cold held condiment station not turned on and not maintaining TCS foods at required temperature.

#48 · Warewashing facilities: installed, maintained & used; test strips

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drainboard of 3 compartment sink collecting debris and soil..

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage collecting near back door and back door left open.

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Dec 2, 2025 A 95.5 · 3 violations

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink near ware washing sink not only reaching 66 degrees F.

#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 - Observed chicken wings hot held between 122-123 degrees F and chicken sandwiches hot held below 135 degrees F. CDI, foods voluntarily discarded. 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico and slaw cold held between 43-49 degrees F. CDI, items voluntarily discarded . 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 .

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Jun 17, 2025 A 93.5 · 5 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 on site during inspection. Ensure CFPM is on site at all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking handsink behind cash register counter. CDI - Trashcan moved. Repeat. 2 pts.

#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 pico de gallo and cole slaw in condiment station holding above 41F during inspection. See temperature chart. CDI - Items voluntarily discarded. Repeat. 1.5 pts. 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 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 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 no written procedures on site for holding hot foods on TPHC. Observed no label on roller grill items and pizza slices in pizza case. Observed chicken sandwiches in sandwich case and mini pizza in pizza case being held past their allotted time during inspection. TPHC form provided during inspection. Employee able to verify when pizzas and roller grill items were placed on time and recorded. Items past allotted time voluntarily discarded. 10 day VR for written procedures being completed and properly followed required. 1.5pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#36 · Thermometers provided & accurate −0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

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Dec 5, 2024 A 98 · 4 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 on site during inspection. CFPM must be on site while food preparation and handling takes place. Repeat. 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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of handsink during inspection. CDI - Trashcan was moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse food debris off of container in handsink during inspection. CDI - EHS educated employee on appropriate handsink use. Employee brought all equipment to three compartment sink to finish being cleaned.

#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 Pico de Gallo in customer self serve station holding at 44F during inspection. CDI - Employee discarded. 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 .

#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 employee lunchbox being stored above customer food in lowboy unit during inspection. CDI - Employee moved.

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Mar 18, 2024 A 97.5 · 4 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 facility without a certified food protection manager onsite during inspection. REPEAT 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 135F or above. -P Observed 2 containers of chicken bites hot holding at 110 and 113F in customer grab and go hot holding unit. CDI-PIC discarded chicken bites 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 .

#28 · Toxic substances properly identified stored & used

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 4 various spray bottles of chemicals stored hanging over the front hand sink. CDI-PIC relocated chemical bottles on bottom shelf.

#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 interior of microwave in need of cleaning to remove food debris and countertops beside drink dispensers needing cleaning to remove dried syrup buildup on counter tops

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Sep 26, 2023 A 97.5 · 2 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 2 containers of hot dogs and 2 containers of bratwursts with the wrong prep date. PIC was able to confirm when items were opened. CDI: PIC placed correct dates on items. 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 .

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May 4, 2023 A 97.5 · 4 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC did not have certification as a food protection manager. A certified food protection manager shall be present at facility during all hours of operation. REPEAT

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink in back storage area next to 3 compartment sink. CDI: Paper towels were stocked by PIC

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed 0ppm of quat sanitizer in sanitizer compartment of 3 compartment sink. CDI: PIC drained compartment and refilled with sanitizer measuring approx. 200ppm quat.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of pico de gallo being stored in low boy cooler behind front counter with no date mark. CDI: PIC stated pico de gallo was opened yesterday and placed a date mark on item. REPEAT. Points not escalated due to improvement since last inspection and overall good date marking system in place.

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Dec 13, 2022 A 96.5 · 6 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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Only employee at time of inspection stated she was not the PIC and contacted store manager at time of inspection to come to facility. Store manager said he was unable to come. Employee was unable to answer EHS questions on employee health. CDI: EHS provided education on employee health.

#2 · Certified Food Protection Manager −1

Repeat violation

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

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Employee could not answer EHS questions on required symptoms, illnesses and could not locate employee health policy for facility. CDI: EHS provided print outs to employee

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Employee could not locate written procedures for vomiting or diarrheal clean up. CDI: EHS provided copy.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed opened bags of chicken tenders, hash browns, corn dogs, egg rolls, beef taco's and chicken taco's without date marks. CDI: EHS spoke to store manager via phone call who instructed employee to voluntarily discard items.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to clean counter not being stored in sanitizer bucket between use.

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Jun 15, 2022 A 97.5 · details not yet loaded