A98.5

CHICK-FIL-A #CLT CFA01

5501 JOSH BIRMINGHAM PY, ATRIUM, Charlotte, NC 28208

Food Stands · NC permit/State ID 2060023189

Latest gradeA (98.5)

Last inspectedOct 27, 2026

Inspections on record26

On record sinceJun 8, 2017

Score history

Jun 8, 2017Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 98.5 · 4 violations

#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 a tray of side salads to be at temperatures of 43-44F int he front counter 2 door lowboy. PIC stated that they have been in the lowboy since approx. 11:30am and is unsure how long they would have been out of temperature for due to the door being opened and closed frequently. CDI - PIC 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 .

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

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 a case of sausage patties to be stored directly on the floor of the WIF at the time of the inspection. CDI - Box moved to elevated storage rack.

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

4-501.11 Maintain equipment in good repair. - Observed the dishwasher to be non-operational at the time of the inspection. PIC stated that it has been nothing but problems since being installed approx. 1 year ago. Facility has other effective means of washing dishes by using the 3 compartment sink and no food contact surface violations observed for dishes stored as clean. Work order is already in prior to the EHS arrival for the repair.

#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 the interior surfaces/racks of the raw chicken 2 door RIC across from the breading station to have accumulations of food debris/grime.

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Jun 29, 2026 A 98 · 4 violations

#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 several stacked pans of macaroni and cheese prepped at 2am between 44F-48F at 10:35am. CDI- Macaroni’s voluntarily disposed. Cooling methods discussed with staff. (-1.5)

#23 · Proper date marking & disposition

Corrected during inspection

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 macaroni and cheese cooling in lowboy dated 07/01, but intention is not to mark for expiration date. PIC confirmed correct prep date, which they oversaw this morning. CDI- Failed cool macaroni’s disposed, cooled macaroni dated 06/29. (-0)

#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 two rows of lidded macaroni and cheese stacked 6 containers high in lowboy, with front stack failing to reach 41F within 6 hours. EHS advises staff not to overfill lowboy and flow airflow, or stack so many containers on top of each other, which prevents cooling. (-0.5)

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer being used at slicer and prep top was cloudy and soiled with debris. CDI- Sanitizer refilled with new sink and surface at 1000ppm and re-sanitized. (-0)

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Feb 16, 2026 A 98 · 5 violations

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

Follow-up verification required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few pans with residue of grease on them, mostly in corners. Dish machine has chronic issue with frequently going out of service and needs to either be permanently repaired or replaced with a properly working dish machine. Notify when dish machine is repaired or replaced. 10 day VR required. 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

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in hot holding at 128F. Either hold at 135F or write procedure to use time in place of 135F holding temperature. CDI by discarding sausage. 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 .

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing ring with stones - all rings must be smooth with no stones; observed other employees wearing watch, bracelet. These items must not be worn by food service employees.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups not in dispensers or plastic sleeves, or plastic sleeve rolled down below the top cup. Keep all cups protected so that mouth piece is not exposed.

#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 dust on top shelf of metal shelving close to meal wrapping area. Need to clean frequently.

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Oct 20, 2025 A 99 · 2 violations

#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 no paper towels at 2 hand sinks in the back of the facility. No food prep is done in that section of the facility. -CDI- PIC immediately provided paper towels for both hand sinks. Points not taken. ( 0 pts)

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the hand sink at the front of the facility adjacent to the cash registers. Repair leaking faucet. (1 pt)

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May 21, 2025 A 99.5 · 1 violation

#49 · Non-food contact surfaces clean −0.5

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 inside lowboy across from biscuits making station. Increased cleaning frequency is advised. (-0.5)

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Oct 30, 2024 A 96.5 · 3 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food handlers turn off faucets with bare hands and not a clean barrier (paper towel). CDI-EHS notified PIC and provided education and hands were rewashed.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RIC holding cheeses, kale, and other TCS foods above 41F (see temp chart) and an ambient temperature of 47F. PIC called for maintenance and determined that RICs fan had frozen. PIC removed all items and placed them into WIF to rapidly cool. VR within 3 days to check cold holding of RIC. 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 −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 4 crawling insects during inspection under 3 comp sink and on left side wall of 3 compartment sink with minor pooled water near 3 compartment sink. PIC stated that wash basin has a piece arriving. PIC provided pest control records with last service on 10/1-10/2 and requested additional service during inspection. Repeat.

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May 15, 2024 A 97 · 8 violations

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed blueberries and tomatoes stored over cut tomatoes in RIC in back room. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed eggs in hot tray at 126 F. REPEAT. CDI - PIC voluntarily discarded food. 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 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 cut tomatoes cooling at an insufficient rate in covered pan in RIC in back room. REPEAT. CDI - PIC separated and uncovered tomatoes and moved pans to WIF 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed chicken thawing in 3-comp sink while not fully submerged. CDI - PIC weighed chicken down.

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches in facility in back room by front left corner, in kitchen by can wash, and at front line on back wall, behind coffee and lemonade dispensers. REPEAT.

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

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food with ice accumulation in WIF.

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. PIC stated blueberries are not washed prior to use. EHS reminded PIC to wash all fruits and veggies (except washed and pre-cut fruits and veggies) prior to use. CDI - PIC removed unwashed fruits and veggies to be washed.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in RIC in back room by computer terminal.

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Nov 30, 2023 A 95.5 · 7 violations

Inspector comments: EHS advised PIC to keep plastic on single service cups at register.

#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 grilled chicken nuggets being HH at 122F. CDI PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 tomatoes and to go salads in back reach in cooler above 41F. See temperature chart. Salads were date marked today at 11 am. CDI EHS allowed PIC to put salads in WIF to cool down. Salads cooled down to 40F. PIC voluntarily discarded sliced tomatoes. 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 −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 boiled eggs in back low boy cooler dated 11/11/23. CDI PIC 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 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 lettuce, sliced tomatoes, and sliced cheeses being held on TPHC beyond its 4 hour hold time limit. CDI PIC voluntarily discarded all these foods.

#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 two pans of sliced tomatoes in back reach in cooling in deep pans with lids on them at 44F. These pans were date marked today at 9 am. CDI PIC 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects and a bug crawling on wall in the facility. EHS advised PIC to have facility exterminated.

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard on floor in kitchen. 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 floor fan with large amount of dust buildup in kitchen.

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Aug 23, 2023 A 98.5 · details not yet loaded