A97

LOUISIANA FRIED CHICKEN

4450 THE PLAZA, SUITE E, Charlotte, NC 28215

Food Stands · NC permit/State ID 2060023533

Latest gradeA (97)

Last inspectedOct 26, 2026

Inspections on record18

On record sinceAug 26, 2020

Score history

Aug 26, 2020Higher is betterOct 26, 2026

Inspections & violations

Oct 26, 2026 A 97 · 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 container of whole tomatoes in reach-in cooler with black growth on skins. CDI - PIC voluntarily discarded tomatoes.

#43 · In-use utensils: properly stored −0.5

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops for sugar and red pepper with handles in food. Store scoops with handles above food in containers.

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

4-501.11 Maintain equipment in good repair. Observed missing slats in section of cook line ventilation hood filter assembly. Repair missing slats or replace filter assembly.

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

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 and broken floor tiles in area by 3-comp sink. Observed warped vent cover in kitchen area. Repair or replace floor tiles and vent cover.

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

6-303.11 Provide required lighting intensity. Observed 2 of 4 lights out in cook line ventilation hood. Replace non-operational bulbs.

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Mar 23, 2026 A 95 · 6 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 employee handle raw chicken change gloves and continue to handle RTE food. CDI items discarded. Observed employee start preparing food without washing hands after handle cash register. CDI hands washed. Observed employee that was putting on gloves and blew their breathe into the gloves to put their hand inside. CDI hands washed and gloves donned appropriately.

#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 gravy, mash potatoes, and black beans in steam well below 135F. PIC stated they are missing a pan and did not fill empty spot. CDI Items prepped an hour ago to refill and reheated. Observed chili for hot dogs that were reheated and left on the counter to hold for orders. PIC stated they go through it but they warm it back up for an order. Suggest keeping chili in open space on hot well. CDI container discarded. Repeat 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 raw tilapia, raw shrimp, and raw chicken gizzards that were above 41F in prep top. Items on other side of prep top and in reach in portion above 41F. PIC stated items were thawed out this morning under running water then immediately placed in unit for service. Checked water which was at 60F. Told PIC to ensure product does not go above 41F in thawing processing or thaw in refrigeration overnight. CDI items moved to reach in freezer to drop temperatures back to 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 −1.5

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 missing dates on grilled onions, lettuce, tomatoes, black beans, hot dogs, egg rolls, corn dogs, shredded mozzerella cheese, gumbo, milk, Mac and cheese, and Cole slaw from Saturday. CDI items dated. Observed Cole slaw in front case that was labeled today when it was placed in unit and not the original date prepared which was Saturday. CDI item relabeled. 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 .

#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 facility cooling Mac and cheese noodles in 2 comp prep sink and product sitting on top of ice. CDI PIC fully submerged container in ice and began to stir product to aid in cooling process. 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 .

#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 employee keys, drinks, gum and other personal items throughout the kitchen designate one area to place personal items. Repeat.

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Feb 11, 2026 A 96 · 9 violations

Inspector comments: Make sure food employees are calibrating and using food thermometer as a duty of the Person in Charge.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw beef patties individually wrapped in-house stored above RTE items in RI freezer. CDI - PIC rearranged storage order. -0- 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 chicken seasoner soiled with residue and stored as clean. CDI- PIC cleaned and sanitized equipment. Observed buildup on the probe of thin probed thermometer in-use. CDI - Thermometer cleaned. -1.5-

#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 hot holding foods in steam table near front counter from 120-122F. Foods included gravy, pintos and mashed potatoes. Foods were in hot holding since 11A. CDI - PIC rapidly reheated to 190F or more. -1.5- 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 .

#28 · Toxic substances properly identified stored & used −1

Repeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser and detergent with no label. CDI-Products labeled and EHS reminded PIC when products are our of original container, labeling is needed. REPEAT -1-

#37 · Food properly labeled: original container

Repeat violation

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 squeeze bottle with oil and another with sauce at cook line without label. CDI - PIC labeled with common name of food. -1- POINTS NOT ESCALATED TODAY. CONDITION DISCUSSED WITH OPERATOR TO GET LONG-TERM COMPLIANCE. REPEAT

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small crawling insects on floor and wall near can wash and 3-comp sink. Per PIC, facility has a pest control company and they are due for service. Monitor and increase as necessary to rid facility of insects. -0-

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

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed spare shelving stored in restroom. Remove and store in another area. -0-

#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 webs and other buildup on walls and ceilings in restroom. Observed water damaged ceiling tiles in restroom that are not smooth and easily cleanable. Repair. -0- 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.

#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 clothing stored on soda boxes at rear of facility and over other food areas. Keep in designated area. -0-

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Oct 1, 2025 A 97.5 · 5 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don new gloves without a hand wash in between going form working with raw meat to ready to eat food. CDI Employee re washed hands and donned new gloves.

#23 · Proper date marking & disposition

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). Observed cut lettuce cut yesterday without date mark. CDI PIC date marked. 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 .

#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 spray bottle of degreaser with no label. CDI labeled.

#37 · Food properly labeled: original container

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 bottle of liquid substance in use without label.

#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 dust and debris on shelves. Need more frequent cleaning.

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Mar 6, 2025 A 95 · details not yet loaded