A95

CIRCLE K #1867

6519 BROOKSHIRE BV, Charlotte, NC 28216

Food Stands · NC permit/State ID 2060023037

Latest gradeA (95)

Last inspectedSep 23, 2026

Inspections on record20

On record sinceApr 26, 2016

Score history

Apr 26, 2016Higher is betterSep 23, 2026

Inspections & violations

Sep 23, 2026 A 95 · 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. No certified food protection manager present during inspection. Repeat violation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#5 · Procedures for responding to vomiting & diarrheal events −0.5

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 Left a copy of vomit or diarrhea clean-up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed −2

Follow-up verification required

2-301.14 (B) Wash hands after using the toilet room.- P Both men’s and women’s restrooms were without hand soap for staff and customers to wash hands in restrooms. Talked to district manager, Ron, who advised that he will return with hand soap for both bathrooms. This needs to be kept in stock at facility at all times.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw and tomato salsa in dispenser for customers was holding 48.7F. It must hold 41F or lower. These items were discarded. Do not use the unit unless they are holding food at 41F or 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 .

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Jun 29, 2026 A 96 · 5 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 no CFPM on duty during inspection. 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

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed inside hand washing sink open bottle of oven cleaner and open beer can. CDI - PIC voluntarily discarded items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at BOH hand washing sink. CDI - PIC obtained paper napkins. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no form of hand soap at BOH hand washing sink. CDI - PIC obtained soap

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

Corrected during inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fies and nats throughout BOH kitchen area mainly around soda boxes and hand washing sink. Increase frequency of cleaning area.

#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 in-use green wet wiping cloth stored around FOH hand washing sink area and around 3-comp-sunk. CDI - PIC voluntarily discarded wet wiping cloths.

#49 · Non-food contact surfaces clean

Corrected during inspection

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 several plastic containers stored clean with date marking stickers and adhesive still attached. PIC moved items to 3=comp-sink. 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 food build up and debris on counter tops around pizza oven and low boy freezer. Increase frequency of cleaning around hard to reach areas.

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Aug 20, 2025 A 91.5 · 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 CFPM on duty during inspection. 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 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink next to 3-comp-sink with pieces of equipment and signage inside sink. CDI - PIC moved items out of sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand washing soap at hand washing sink next to 3-comp-sink. CDI - PIC was able to provided hand washing soap instead of hand sanitizer. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink next to 3-comp-sink. CDI - PIC was able to provide paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage posted at sink. CDI - PIC gave out Spanish and English signage. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near register being used to discard water and rinsing of green wet wiping cloths. CDI - PIC educated staff member on proper usage of hand washing sink.

#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 in low boy cooler open/unopen beef hot dogs, jalapenos hot dogs, Italian sausage, and smokey cheddar taquitos above 41F. See temp chart. CDI - PIC voluntarily discarded four containers PIC could not verify why food was above 41F. 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 half&half and French vanilla at both beverage dispensers with date marking 09/03/25 discard date. CDI - EHS educated PIC on ensuring these dairy items are datemarked for seven days. PIC voluntarily discarded four boxes. 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 .

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

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed active green wet wiping cloths being used for counter tops and equipment without the use of sanitizer. Employee was observed rinsing wet wiping cloths at hand washing sink. CDI - PIC gave employee sanitizer spray bottle and container to hold wet wiping cloths. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed green wet wiping cloths being stored inside 3-comp-sink. CDI - PIC moved items to discard bin.

#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 food stored inside low boy cooler. CDI - PIC moved bags of personal food to dedicated bin for personal food items inside WIC.

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Apr 14, 2025 A 93 · 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 CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 hand washing sink near register being used to store damaged beverages and wet wiping cloths. CDI - PIC removed all items off hand washing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink near beverage dispenser. CDI - PIC located hand washing soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near register. CDI - PIC located paper towels.

#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 is not been labeled, or if the label is incorrect. -P Observed five sausage egg/cheese muffin sandwichs exceeding 7days. 4-12 & 4-8 CDI - PIC voluntarily discarded items. 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 all breakfast sandwiches, omelets, and burritos post datemarked for 4-15/4-21 in customer display case. CDI - EHS spoke to manager over ]the phone during inspection for clarification. PIC- Natalie stated breakfasts foods were thawed on the 13th and stated there was an issue with the datemarking system. EHS instructed employee to removed foods from customer case and correct datemarking. 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. 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 bag of hot dogs with datemarking from 4-26. CDI - PIC removed bag of hot dogs from low boy cooler and placed proper date when bag was opened. 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 four southwest style chicken tornados with a discard time of 2:46PM and beef tacos in customer display case. CDI - PIC voluntarily discarded items past four hour mark.

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

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three wet wiping cloths stored on hand washing sink. CDI - PIC discarded cloths.

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Jul 8, 2024 A 92.5 · 7 violations

#2 · Certified Food Protection Manager −1

Corrected during inspection

#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 two packages of hot dogs (Italian, Jalapeno) with incorrect date marking. Packages were date mark with a discard date of 07-19-2024. PIC was unsure when they were opened. CDI - PIC voluntarily discarded 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 .

#38 · Insects & rodents not present; no unauthorized animals −1

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to garbage area with visible light coming through the bottom portion of door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and self service area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects on the floor near hand washing sink.

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four boxes of food on the floor in WIF. CDI - PIC placed four boxes of food on the shelves.

#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 three wet cloths stored on prep counters. CDI - PIC discarded cloths.

#45 · Single-use & single-service articles: properly stored & used −1

Repeat violation

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 a box of napkins on the floor with other boxes stacked on top.

#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 low boy cooler under pizza station with torn gaskets. 4-501.11 Maintain equipment in good repair. Observed low boy cooler near hand washing station with heavy ice built up around gaskets and on shelves

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Jan 4, 2024 B 88 · 11 violations

Inspector comments: Facility is not to use WIC for TCS foods. Therefore can not sale hot food until EHS ha approved WIC.

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

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 facility has several priority item violations today and PIC not knowledgeable of hot and cold holding temperature requirements. CDI EHS educated PIC of priority item violations and correction needed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

#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 Observed no employee health policy at facility and employees not knowledgeable of health policy. CDI EHS educated employees and provided employee health policy poster For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#5 · Procedures for responding to vomiting & diarrheal events −0.5

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 Observed no written vomiting/diarrheal procedures at facility. CDI EHS provided written procedures. For more information 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 135F within 2 hours if food is to be hot held until service. -P Observed wraps being reheated to 120F and put out for hot holding. Employee did not know correct reheat temperature and was not checking temperatures. CDI EHS educated employee and he reheated wraps to 170F.

#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 several TCS foods in WIC at 43F. Also observed several TCS food being cold held in self serve case above 41F. These foods were put in case 3-5 days ago. See temperature chart. CDI PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#39 · Contamination prevented during food preparation, storage & display −1

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 nozzles of soda refill boxes on floor in storage room. CDI PIC put nozzles on top of refill boxes.

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

#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 WIC is not holding TCS foods at 41F or below. The ambient air of the WIC is 43F. This was also marked on the last. Facility is profited from sailing hot foods until WIC is repaired and approved by EHS. REPEAt VR needed 1-7-24

#51 · Plumbing installed; proper backflow devices −1

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed back flow preventer broken off of mop sink faucet and a hose is attached. VR Needed 1-7-24

#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 food on shelf above customer food in the WIC. CDI PIC moved employee food to bottom shelf.

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Jul 7, 2023 A 97 · 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 CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 several TCS foods in WIC above 41F. Ambient air in WIC was 54F. CDI PIC voluntarily discarded all TCS foods that were not put in WIC today. They received a huge delivery today. PIC moved today’s delivery to back beverage cooler. 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 24hrs. -Pf Observed open packages of hot dogs and food for HH roller not DM in low boy coolers. CDI PIC put DM on boxes. 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 .

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

4-501.11 Maintain equipment in good repair. Observed WIC not holding TCS foods at 41F or below. Ambient air in WIC is 54F. PIC voluntarily discarded TCS foods and moved today’s delivery to back beverage cooler until WIC is repaired. EHS advised facility not to store TCS food in the WIC until it is serviced. VR required 7-10-23

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Feb 8, 2023 A 98 · details not yet loaded