A91
7-ELEVEN
3024 CENTRAL AV, Charlotte, NC 28205
Food Stands · NC permit/State ID 2060023273
Latest gradeA (91)
Last inspectedJul 27, 2026
Inspections on record15
On record sinceApr 16, 2018
Score history
Apr 16, 2018Higher is betterJul 27, 2026
Inspections & violations
Jul 27, 2026 A 91 · 7 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 site at the time of the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −2
Corrected during inspectionRepeat violation
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the employee onsite to not be knowledgeable in the reportable illnesses and symptoms. When questioned on how/if they receive training on the reportable illnesses and symptoms the employee stated they were not trained on them even after the EHS showed the employee the employee health poster on the wall. No onsite signed employee health policies. REPEAT.
CDI - EHS provided paper copy of employee health policy and reviewed the symptoms and illnesses with the employee. Employee signed health policy at the time.
For more information on employee health policy, 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 the front counter handwash sink to be obstructed from use by a sanitizer bucket placed directly in the handwash sink basin.
CDI - Bucket removed and sink unobstructed.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser at the back room handwash sink to be empty with no soap of any kind provided.
CDI - PIC provided a bottle of soap from the retail section of the store as a temporary solution as no soap refills for the dispenser were found on site.
#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 2 hot dogs, 2 sausages, and 2 chicken taquitos to be on the rollers at temperatures of 90-96F with the PIC stating they were ready to serve. Rollers were found to be turned down too low on accident and PIC stated placing the items on the rollers over an hour prior to EHS arrival. REPEAT.
- Observed one container of plain chicken wings to be at temperatures of 115-123F in the front counter hotbox. PIC stated they were unsure the exact time it was placed into the hotbox. All other items in the hotbox observed at 135F+.
CDI - All out of temperature items 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 .
#40 · Personal cleanliness −1
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the one employee on site to not be wearing a head covering of any kind and was actively engaging in food prep throughout the inspection. REPEAT.
#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 bases of the front counter/cold bar lowboys to have accumulations of food debris/grime.
#56 · Meets ventilation & lighting requirements; designated areas used −1
Corrected during inspectionRepeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee cup of oatmeal to be stored on the top shelf above packages of hot dogs and other consumer grab & go items in the 1 door lowboy behind the front counter. PIC stated it was not theirs and was from this past weekend. REPEAT.
CDI - PIC voluntarily discarded employee food.
6-501.114 Items unnecessary to the operation or maintenance of the establishment shall be removed from the premises. - Observed a filled propane tank to be stored directly beneath the back counter handwash sink.
Jul 2, 2025 B 86 · 13 violations
Inspector comments: For reinspection call 980-314-1620
#1 · PIC Present, demonstrates knowledge, & performs duties −1
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 both employees unable to answer the inspector’s questions regarding the operation of the facility. They were also not knowledgeable of hot holding temperatures. VR needed 6-12-25
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
#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: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed employees were not aware of their responsibility to report required symptoms and diseases. VR needed 6-12-25
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#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 Observed employee put on gloves without washing her hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees go from operating the cash register to preparing food with out washing their hands.
CDI EHS educated both employees on handwashing practices and they stopped and washed their hands.
#10 · Handwashing sinks supplied & accessible −1
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handwashing sink. VR needed 6-12-25
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed the only handwashing sink in the back room (next to the 3 comp sink) is not operating. VR needed 6-12-25
#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 multiple food items on the HH rollers below 135F. Both workers could not tell me how long the items were on the roller. They stated that they do not know when items are ready to serve to customers. CDI Voluntarily discarded and EHS educated employees.
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hotdogs and taquitos opened with no open date. CDI Employee stated they were opened today and he put date mark on them. REPEAT
#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 facility does not have a thermometer. VR needed 6-12-25
#39 · Contamination prevented during food preparation, storage & display −1
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed nozzles to soda syrup directly on the wet floor in the back storage room. Also observed the nozzles for the self serve milk dispenser hanging 2 inches below the machine.
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees handling food without head coverings on.
#45 · Single-use & single-service articles: properly stored & used −0.5
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 boxes of single service tray directly on the floor. Also observed multiple stacks of single service trays stored on top of equipment unprotected.
#55 · Physical facilities installed, maintained & clean −0.5
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water in back storage room were soda syrup boxes are stored.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple personal items stored amongst food items for customers and on top of lowboy cooler and freezer. REPEAT
Jan 3, 2025 A 94 · 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. PIC lacks food protection manager certification. 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 −2
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 box of items and bag in sink in back hand sink. CDI Items were removed. Repeat
#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 hotdogs holding above 41F. CDI PIC voluntarily discarded due.
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 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 hotdogs opened with no open date. CDI Hotdogs 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 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 (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 written procedures for items in hot box being held on TPHC. CDI PIC filled in TPHC form from county.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 Observed no times started on items in Hot box. Items had just finished reheating 15-20 prior. CDI Time started and adjusted for that.
#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 personal items stored amongst items for customers.
Jul 12, 2024 A 93.5 · 9 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands then turn faucet off with bare hands and no barrier. CDI Employee rewashed hands properly and turned faucet off with paper towel as barrier.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put gloves on after ringing up at till without hand wash in between in order to placed food item in to go bag. CDI PIC was educated on proper procedures.
#10 · Handwashing sinks supplied & accessible −1
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 garbage can and broom stored so that there was no access to sink. CDI Items moved.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rag in sink. CDI removed rag. Repeat
#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 multiple item in hot hold cabinet holding below 135F. PIC stated the safety measure was to hold items hot, not on time. PIC showed EHS log book with temperatures taken every day. EHS observed that no corrective measures were taken when temperature recorded was below 135F. Educated PIC on matter. CDI All items below 135F were 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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in prep area flying around.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of food and drink stored directly on floor in WIC. Store food at least 6 inches off of floor.
#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 employee making/preparing food with no head covering.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster open with exposed waste inside. Dumpster is not shared. Repeat
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 cracked tiles in back prep room. Repeat
Feb 15, 2024 A 93.5 · 9 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed personal cup,returned item, 1st aid kit stored at sink. CDI PIC removed all items.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa on prep top and open salsa in Prep RIC as well as ambient holding above 41F. Items voluntarily discarded. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −3
Repeat 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 hotdogs opened yesterday with no date mark. CDI PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#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. Observed no written procedures for items held on time. VR required
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on bottle of degreaser. CDI Item labeled.
#49 · Non-food contact surfaces clean −0.5
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 residue and debris buildup on the interior and exterior of reach-in cooler units. Clean and increase cleaning frequency to maintain clean. Repeat
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin for unisex restroom.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster open with exposed waste inside. Dumpster is not shared.
#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 cracked tiles in back prep room.
Aug 22, 2023 A 95 · 8 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - PIC unable to answer most of inspectors questions relating to food safety. For example, PIC unable to locate written procedures for vomit and diarrhea clean up plan, employee health policy, thin probe thermometer, or sanitizer test strips. - CDI - Education provided. EHS emailed PIC copy of demonstration of knowledge questions.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to explain specifics of employee health policy or provide documentation of such a policy. - CDI - Education provided. EHS provided PIC with printed copy of employee health policy and poster.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 blocking handsink in food prep area. - CDI - PIC moved trash can away from handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed handsink near three compartment sink lacking paper towels. - CDI - PIC provided paper towels.
6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink near three compartment sink lacking soap. - CDI - PIC provided soap.
#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 opened packages of commercially bought jalapeño and cream cheese taquitos and Italian style sausages lacking date mark labels. - CDI - PIC stated items were opened today and date marked both items appropriately.
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 .
#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 - PIC unable to locate thin probe thermometer. - VR - Verification required within 10 days to ensure facility obtains a thin probe thermometer.
#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 residue and debris buildup on the interior of reach-in freezer units. Clean and increase cleaning frequency to maintain clean.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. - Observed faucet and hosing at three compartment sink to be leaking. Repair leaks.
Apr 6, 2023 A 95.5 · details not yet loaded
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Aug 11, 2022 A 94.5 · details not yet loaded
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Jan 12, 2022 A 92 · details not yet loaded
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Jul 13, 2021 A 95 · details not yet loaded
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Oct 27, 2020 A 97 · details not yet loaded
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Aug 7, 2019 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 12, 2019 A 93 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jul 18, 2018 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Apr 16, 2018 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “7-ELEVEN” or State ID 2060023273). Inspection type (routine vs. follow-up) is not published in the county's data.