A94.5
TRUIST FIELD COMMISSARY & HOME PLATE CLUB
324 S MINT ST, Charlotte, NC 28202
Food Stands · NC permit/State ID 2060023113
Latest gradeA (94.5)
Last inspectedSep 9, 2026
Inspections on record29
On record sinceDec 29, 2016
Score history
Dec 29, 2016Higher is betterSep 9, 2026
Inspections & violations
Sep 9, 2026 A 94.5 · 6 violations
#13 · Food in good condition, safe & unadulterated −1
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed some open boxes of food in the walk in freezer with ice buildup and where ice has dripped from the unit into the food. CDI: Food voluntarily discarded.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat onions and portion cup syrups. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 several scoops and spatulas stored as clean with food debris and build up. Ensure all utensils are inspected prior to placing in clean storage. CDI: Items rewashed, rinsed, and sanitized.
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 .
#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 onion rings holding below 135F in hotbox. CDI: Product was placed in the box above 135F at 3pm per documentation on the hotbox. Product placed on TPHC for 3pm. EHS advised that any time they fry food items they should immediately place it on TPHC. 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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed missing walk in freezer door sweep. This is causing significant ice build up within the unit. Observed broken hotbox handle. Observed some rust build up on shelf for clean items. Observed some calcium and rust build up on shelf where dirty dishes are placed prior to cleaning.
#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 racks with microbial build up in the walk in cooler. Observed significant ice build up in walk in freezer.
Apr 9, 2026 A 97 · 2 violations
#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 chicken reheated to 115F. Observed ribs reheated to 129F. CDI- Items placed in the oven and reheated to above 165F.
#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 broccoli, chicken and ribs in the hot box holding below 135F. All items reheated to above 165F.
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 .
Dec 18, 2025 A 97.5 · 3 violations
Inspector comments: NOTE: Facility was open and preparing for the day. Facility closed during inspection because of inclement weather. Food in process was removed from heat and cooled for use tomorrow.
Facility has added house-made eggnog to the menu. Eggnog is made with eggs heated and cooled for use.
#23 · Proper date marking & disposition −1.5
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).
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 several trays of pot pies dated 12/11/25. CDI- Labeled. Observed turkey legs from yesterday without date mark. CDI- Dated for yesterday..
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 2 containers of chili wrapped tightly while cooling. CDI-Wrap removed to to properly cool. Remove wrap while cooling.
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
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 clean dish racks in need of cleaning.
Aug 15, 2025 A 98 · 4 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed burgers cooling at a rate of .03. CDI- lid removed and cooled to 41F.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs holding below 135F in hot box. CDI- Hotdogs reheated to 165F.
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 .
#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 Observed burgers stacked and covered while cooling. CDI- Uncovered and unstacked.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed rusted shelves in clean dish storage area.
Apr 2, 2025 A 97 · 2 violations
#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 soiled with old food debris. Observed containers with sticker residue. CDI- Containers pulled.
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 .
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee temp hotdogs, then store it in the case without proper cleaning and sanitizing. CDI- Thermometer cleaned.
#24 · Time as a Public Health Control; procedures & records −1.5
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. Observed no TPHC procedures written from cold items (lettuce, tomatoes, cheese, salad, pasta salad). CDI- Discarded.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
Dec 5, 2024 A 98.5 · 3 violations
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspection
4-101.17 (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Observed wood used for charcuteries and cheese cakes. Food was in direct contact with food. CDI- Employee removed and used a parchment barrier.
4-501.11 Maintain equipment in good repair. Observed rusted shelves for dish area and seasonings.
#55 · Physical facilities installed, maintained & clean −0.5
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 beer cooler walls and floors in need of cleaning.
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 wall damage across from 3 comp.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored in dry storage with kitchen items.
Aug 14, 2024 A 98.5 · 2 violations
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items in home plate club not documented on TPHC. CDI: Items temped and those above 135F were placed on TPHC. Steak was removed for reheating and then replaced with steak above 135F. Observed all cold items with no time documented at the picnic area. CDI: All items voluntarily discarded and then replaced with product 41F and below from walk in cooler.
#49 · Non-food contact surfaces clean
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 food debris/build up on shelving in the main walk in cooler. Ensure more frequent cleaning. Observed interior of walk in freezer with ice build up.
May 16, 2024 A 95 · 8 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed employee handle cell phone, then immediately don gloves without washing hands. Employee then handled food and single service bags. CDI: Employee educated. Employee doffed gloves, washed hands, and donned new gloves.
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed seared beef in walk in cooler set to be fully cooked later. CDI: Product voluntarily discarded.
#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 mac and cheese cooling from yesterday still above 41F. Observed beef tenderloin roast still cooling from yesterday above 41F. CDI: Products 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed taki coated chicken cooling at a rate of 0F/min in walk in cooler. CDI: Product vented and bag removed to properly 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 salads cooling in tightly wrapped, deep bowl. Salads were sold before EHS could track cooling. Observed mac and cheese and beef tenderloin cooling while covered on speed rack. CDI: Items voluntarily discarded. See #20. Observed taki coated chicken cooling while tightly wrapped and then with a bag on speed rack. CDI: Chicken vented.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
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 ice wand stored on box in walk in freezer with food contact surface unprotected. CDI: Ice wand rewashed and then wrapped.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed rusted shelving where pan storage is. Observed walk in cooler in warehouse not working upon arrival. Food had been relocated/was in the process of being relocated during inspection and maintenance technician present and fixed the cooler during the inspection. REPEAT VIOLATION Previous violation corrected.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed warehouse handsink broken. No food prep occurs here. Plumber is under contract and evaluated what is needed today and sink should be fixed next week.
#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 touch up paint needed on wall in hall way where hot boxes are stored.
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 some dust build up on ceiling tiles near right side of dish machine.
Dec 8, 2023 A 98 · 4 violations
#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 Observed no date mark on pulled chicken or turkey legs in walk in cooler. CDI: Items date marked.
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 .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in walk in cooler in ROP package. CDI: Packages cut open.
#37 · Food properly labeled: original container
Corrected during inspection
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 unlabeled squeeze bottle stored on counter with no label. PIC stated that bottle was water. CDI: Bottle labeled.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed flooring of walk in cooler with severely damaged and popped up several inches from the floor. Observed rusted shelving in warehouse walk in. REPEAT VIOLATION
Aug 10, 2023 A 96.5 · 5 violations
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed feta cheese in walk in with microbial growth. CDI: Product voluntarily discarded.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Cole slaw in walk in cooler cooling after 5.5 hours still above 41F. CDI: Products 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 Cole slaw cooling in deep, covered lexan in walk in cooler. CDI: Product voluntarily discarded. Observed tightly wrapped lettuce mix cooling in walk in. CDI: Lettuce moved to shallow pan and cooled properly. REPEAT VIOLATION
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed flooring of walk in cooler with raw meat damaged and popped up several inches from the floor. Observed rusted shelving in warehouse walk in.
#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 food debris/build up on shelving in the warehouse walk in cooler. Ensure more frequent cleaning.
Jun 1, 2023 A 96 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Black grime build up in ice machine in commissary. Clean.
#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.
Pork loin and top round failed to cool to 41F in 6 hours per cooling logs, CDI - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
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
Hot dogs on TPHC time not marked.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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
Cooling method failed for pork (see chart).
Watermelons cooling wrapped in silan wrap. CDI - Unwrapped.
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 .
Aug 18, 2022 A 96 · details not yet loaded
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May 19, 2022 A 98 · details not yet loaded
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Jul 15, 2021 A 97.5 · details not yet loaded
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May 7, 2021 A 99.5 · details not yet loaded
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Dec 4, 2020 A 100 · details not yet loaded
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Sep 24, 2020 A 99.5 · details not yet loaded
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Jul 8, 2020 A 99.5 · details not yet loaded
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Jun 12, 2020 A 100 · details not yet loaded
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Jul 25, 2019 A 95 · details not yet loaded
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Apr 23, 2019 A 95.5 · details not yet loaded
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Mar 26, 2019 A 98.5 · details not yet loaded
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Oct 25, 2018 A 99.5 · details not yet loaded
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Jul 16, 2018 A 98 · details not yet loaded
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Apr 30, 2018 A 96 · details not yet loaded
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Apr 13, 2018 B 88 · details not yet loaded
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Jul 13, 2017 A 94.5 · details not yet loaded
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May 2, 2017 A 96.5 · details not yet loaded
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Dec 29, 2016 A 95.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “TRUIST FIELD COMMISSARY & HOME PLATE CLUB” or State ID 2060023113). Inspection type (routine vs. follow-up) is not published in the county's data.