A91.5

CIRCLE K#8411

7935 IDLEWILD RD, Charlotte, NC 28212

Food Stands · NC permit/State ID 2060023024

Latest gradeA (91.5)

Last inspectedAug 26, 2026

Inspections on record20

On record sinceMay 12, 2016

Score history

May 12, 2016Higher is betterAug 26, 2026

Inspections & violations

Aug 26, 2026 A 91.5 · 9 violations

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

Follow-up verification required

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- PIC lacked the ability of displaying active managerial control and demonstration of knowledge. During today’s inspection facility had 5 risk factor priority or priority foundational items. Several violations occurred due to a lack of monitoring or control of food safety in the facility. 10-DAY VERIFICATION EHS is making a return visit for failure to remediate several risk factor violations. ON EHS visit, EHS will ensure that team and PIC has learned and been further educated on principles discussed during today’s inspection. EHS is leaving contact information via business card for facility to reach out with any questions or concerns. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

Repeat violationFollow-up verification required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed can opener in the facility with heavy soiling and buildup. EHS guided the PIC that the tooth of the can opener needs to be replaced, due to food debris, damage, and rust, and the can opener itself must be thoroughly W/R/S. -CDI- PIC stated can opener will not be used until tooth is replaced; can opener frame moved to 3-comp for W/R/S. 10-DAY Verification- EHS will return Friday to ensure that the tooth of the can opener has been replaced. 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 −1.5

Follow-up verification required

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). 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 pizza in lowboy unit from yesterday with no date marking, PIC stated that pizza was thawed last night -CDI- PIC back dated the pizza. Observed several food items on the facilities cold hold island and in the facilities WIC past the 7 day date marking window. Foods included the breakfast burgers, chicken and Swiss sandwiches, sausage, egg and cheese sandwiches, and Rib sandwich. When EHS asked the PIC why the food had not yet been pulled he stated that the secondary company is supposed to perform those tasks. EHS explained that if he is the servsafe, PIC, and manager of the store it is his responsibility to ensure that foods are discarded once the 7 day date marking window has expired. -CDI- Foods were voluntarily discarded. -3/10 DAY VR- EHS will return to facility on Friday to ensure that facility is maintained proper date marking parameters. 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

Follow-up verification required

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- EHS asked PIC and manager if the facility uses TPHC. He stated yes and said that all foods have a start and end time of TPHC on them for 4 hours. Observed every single food item in the grab n go cabinet out on 4 hour time hold. Foods included pizza, burgers, breakfast sandwiches, omelette sandwiches, chicken sandwiches, and wings. Total individual items was over 20 items. Some foods were out of TPHC discard time by 2 minutes, and some foods were out by 4 hours. -CDI- All TPHC foods were voluntarily discarded. PIC stated that a secondary company comes to discard the food items, and the employee that came today must have not done it. EHS explained to the PIC that due to him being servsafe, manager, and PIC of the store that ultimately it is his responsibility to ensure that food safety management systems are followed, upheld, and executed in the facility. -3-DAY VR- EHS Will return by Friday to ensure proper TPHC measures are being taken.

#36 · Thermometers provided & accurate −0.5

Corrected during inspection

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed thermometer not functioning at the time of the inspection. PIC stated that he had another thermometer and went and grabbed it. Second thermometer was not functioning either. During EHS write up PIC stated that he found an 3rd thermometer. -CDI- 3rd thermometer was working, and functioning properly. Ensure that facility has an accessible and working thermometer.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies present in the facility at the time of inspection. Flies were not on any food or food contact surfaces. Ensure facility is maintained free of pests.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth out and setting on counter behind roller. Ensure that all in use wiping cloths are stored in properly concentrated sanitizer between uses.

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

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 floors in the WIF with large amount of food debris and residue. Ensure that floors walls and ceilings are clean and maintained as clean.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

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 wings stored in a ziplock bag above customer food. Ensure designated areas for employee food and beverage. -CDI- Food Moved.

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Mar 18, 2026 A 96.5 · 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 present at the time of the inspection. Ensure that there is a certified food protection manager present at all times of facility service. For more information on becoming a certified food protection manager 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 can opener blade with soil and food buildup present. Observed plastic containers with left over stickers and sticker residue stacked on the clean portion of the drying rack. Ensure that food contact surfaces are maintained as clean to site and touch. -CDI- Food contact surfaces moved to the 3-Comp Sink for proper W/R/S process. 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 .

#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 2 condiment containers on the condiment cold holding above 41F. PIC stated that she poured the condiments into their containers and moved them from the WIC to to the condiment cold hold. EHS observed her placing the condiments into the cold holding unit upon his arrival. -CDI- PIC moved slaw and pico to the WIC to cool back down before being placed back onto cold holding unit. Ensure that cold foods in cold holding are maintained at 41F 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 .

#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 boxes of package hot dog buns and pizzas stored on the floor of the WIC. Ensure that all foods are kept off of the floor at least 6 inches.

#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 floors in the WIF with food debris and residue. Ensure that floors walls and ceilings are clean and maintained as clean.

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Aug 15, 2025 A 98 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present does not hold a food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

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

Corrected during inspection

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. Items in grab in go with stickers for 4 hours being held on TPHC with no written procedures found by PIC. CDI PIC and EHS wrote out TPHC procedures using MCHD form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#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 handling food with no head covering.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed RIC not functioning and not in use. Observed heavy ice accumulation around WIF door and all along the plastic curtains. Remove ice build-up and have WIF looked at by professional to prevent ice build-up. REPEAT VIOLATION.

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Mar 11, 2025 A 93.5 · 7 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee use the handsink at the customer self-service area to refill a bucket of soap water to clean the bathroom. CDI: EHS educated employee and employee utilized a different sink to refill the bucket. 6-301.14 Post a handwash sign at each handsink. Observed the handsink at the customer self-service area without a handwash sign. CDI: EHS provided PIC with handwashing signs and PIC posted it up before end of inspection.

#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 a couple TCS foods in hot holding cases below 135 degrees F (see temp chart). PIC stated that these items were placed in hot holding at 10:30AM (10 minutes prior to the start of the inspection), to which EHS confirmed from observation of the 4-hour time stamps on the TCS food wrappers. CDI: PIC had food employee reheat the TCS food items in the oven to above 165 degrees F, and EHS observed the TCS food items to be above 135 degrees F in the hot holding case an hour after the first temp was taken. PIC also adjusted the temperature of the open-air hot holding case at 170 degrees F, to ensure that the TCS food items are always at or above 135 degrees F. REPEAT VIOLATION. 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the cold brew coffee dispenser at the customer self-service area cold holding above 41 degrees F (see temp chart). EHS observed that all of the four cold brew boxes were labeled "keep refrigerated" and "perishable product." EHS observed ambient temp of the cold brew coffee dispenser above 41 degrees F. CDI: PIC voluntarily discarded all cold brew coffee boxes and stated he will put a work order in to have the dispenser checked out by a professional. Note: Cold brew boxes are delivered refrigerated and kept in refrigeration at the WIC. 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 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 Observed an opened container of pico de gallo and a container of cole slaw without date labels, stored in the WIC. PIC stated that both items were opened yesterday. CDI: PIC created date labels for both items. REPEAT VIOLATION. 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed the faucet loose for the hot water at the handsink next to the 3-compartment sink. PIC tried to tighten the faucet to repair, but was not able to successfully repair it. PIC stated he will put a work order in to get it repaired. Observed heavy ice accumulation around WIF door and all along the plastic curtains. Remove ice build-up and have WIF looked at by professional to prevent ice build-up. 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 two missing ceiling tiles above the customer self-serve drink machines. PIC stated that they had repairs done for the drink machines last week, and the guys may have misplaced the ceiling tiles. Replace the two missing ceiling tiles so that the ceiling is not exposed.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored commingled and above single-serve pretzel bags and single-serve sauces, on the shelves behind the counter. PIC stated he will re-arrange so that employee possessions cannot contaminate single-serve articles.

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Jul 11, 2024 A 95.5 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present does not hold a food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed hand towels jammed inside of towel dispenser at one hand washing station. CDI - PIC repaired paper jam at dispenser. Disposable towels now available. No escalation of points due to improvement from previous inspection. -1-

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed chicken wings and chicken bites hot holding at 115 degrees F. CDI - Items voluntarily discarded by PIC. -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

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 24 hrs. - Pf. Observed opened package of spicy wings and chicken bites. According to PIC, items were first opened yesterday. CDI - PIC date marked foods. -0- 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/BOPsSNUajY.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two rusted can opener appliances stored with utensils in back room. CDI - Can openers removed by PIC. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed heavy ice accumulation around walk in freezer door frame and on plastic strip curtains. Remove ice buildup and repair equipment to prevent future build-up. -1-

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Jan 17, 2024 A 97.5 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present does not hold a food protection manager certification. PIC states that upper management is working on getting associates registered for certification. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels accessible for drying hands at front end hand washing sink. Also observed hand towels jammed inside of towel dispenser at back room hand washing station. CDI - PIC provided hand drying provisions and repaired paper jam at dispenser. Towels now available in all areas. -1-

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance in hot holding with exception of chicken wings and brunch burger hot holding < 135 F. Refer to temperature chart. CDI - Items voluntarily discarded by PIC. -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.

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

Repeat violation

REPEAT: 4-501.11 Maintain equipment in good repair. - Observed heavy ice accumulating around edges of walk in freezer door. Remove ice buildup and repair equipment to prevent future build-up. -0.5-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster receptacles with their sliding doors left open. Keep closed. -0-

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Jul 13, 2023 A 97 · 5 violations

#2 · Certified Food Protection Manager −1

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: http://meck.co/FoodSafety - No PIC present who holds a food protection manager certification. -1-

#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 tray of packaged foods stored on top of hand washing sink. CDI - Employee removed tray. REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee using hand washing sink to rinse wiping cloth. CDI - Employee educated. -2-

#23 · Proper date marking & disposition

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 24 hrs. - 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/BOPsSNUajY. - Observed opened package of hotdogs past 7 day requirement. Date marking read 7/4/23-7/10/23. CDI - Hot dogs voluntarily discarded. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nesting on food service supply shelving unit above 3-compartment sink. -0-

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

4-501.11 Maintain equipment in good repair. - Observed build-up of ice on right side door of walk in freezer. Remove ice buildup and repair equipment to prevent future build-up. -0-

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Jan 30, 2023 A 96.5 · details not yet loaded