A95.5

BANK OF AMERICA 33RD FLOOR KITCHEN

620 S TRYON ST, SUITE 3300, Charlotte, NC 28202

Food Stands · NC permit/State ID 2060023592

Latest gradeA (95.5)

Last inspectedOct 20, 2026

Inspections on record20

On record sinceJan 28, 2021

Score history

Jan 28, 2021Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 95.5 · 7 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer soiled with old foos debris. CDI- Dicer taken to be cleaned. 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 .

#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). 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 milk dated 1/7, black eye pea mix dated 10/12 and pepperonis without a date. CDI- Peas discarded. PIC stated that the milk was dated with the incorrect date. Milk was dated yesterday. CDI- Correct label placed on milk. Pepperoni dated with date 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 −3

Corrected during inspectionRepeat violation

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 several wraps taken for transport while holding above 41F. PIC stated that the food items are temped when placed in the blast chiller, cooled, temped to ensure all foods are at 41F, then pulled for transport. Items were not temped prior to pulling for transport. CDI- Wraps placed back into the blast chiller and cooled to 41F. Ensure cooling procedures and TPHC procedures are being followed.

#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 salad and sandwiches cooling in the tall reach in cooler wrapped. Cool items in blast chiller or walk in cooler unwrapped. Items cooling in tall reach in unit wrapped cooled at a rate of 0 and .04. CDI- Items unwrapped and placed in the blast chiller. 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 .

#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 popcorn seasonings without a label. CDI- All shaker bottles of popcorn seasonings without labeled.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips expired. CDI- Facility got more strips from downstairs.

#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 shelves housing pans in need of cleaning. Observed knife holder in need of cleaning.

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Jun 16, 2026 A 97.5 · 4 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 prosciutto, roast peppers and mozzarella trays ready for transport holding at 54F. CDI- Items placed in blast chiller to cool. Observed mixed vegetables in hot box ready for transport holding below 135F. CDI- Vegetables in hot box place in the oven and reheated. Observed guac made with tomatoes held out on prep table. Guac was still in temperature (41F). EHS advised that prepared items ready for transport be kept in cold/ hot holding units until active transport is ready to occur. Ensure that all items are placed on TPHC are in temperature prior to being placed on TPHC.

#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 rice cooling while tightly covered in the tall reach in cooler. CDI- Rice vented and placed in blast chiller. 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 (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 raw salmon thawing in ROP packaging. CDI- Fish packs cut open.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes being cut once removed from the bag it was delivered in. EHS explained that vegetables must be washed prior to cutting.

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Jan 16, 2026 A 99.5 · 1 violation

Inspector comments: NOTE: Facility has been approved for non- continuous cooking around 2022. Facility does not have the original SOPs approved by MCHD environmental health. MCHD has not approved corporate non-continuous cooking SOP. EHS will prepare a new non-continuous cooking SOP for facility and review current SOP.

#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 chicken and oatmeal in walk in cooler tightly covered with lids. CDI- Removed and placed into blast chiller. 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 .

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Jul 16, 2025 A 98 · 3 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat tomatoes and garlic. CDI- Garlic an tomatoes removed and stored above 41F. ‘ For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 food stored on the floor in the walk in freezer.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed non-functional dish thermometer. Thermometer would cut on for a few seconds then turn off and not turn back on. Get new functional thermometer.

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Apr 11, 2025 A 98.5 · 2 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetable stored over RTE opened lettuce bags in the walk in cooler. CDI- Items rearranged to proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 milk dated 3/31. 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://youtube/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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Dec 4, 2024 A 99.5 · 3 violations

#10 · Handwashing sinks supplied & accessible

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 blocked by handwashing sink at dish pit area. Trash can removed.

#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 salt and pepper mix without a label. CDI- Labeled.

#49 · Non-food contact surfaces clean −0.5

Corrected during inspection

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Aug 13, 2024 A 98.5 · 1 violation

#15 · Food separated & protected −1.5

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 turkey sausage stored over fully cooked pork sausage in walk in freezer. Products were on sheet pans and out of hermetic packaging on a speed rack. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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Apr 3, 2024 A 98.5 · 3 violations

#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 brussel sprouts in hotbox at 125F. CDI: Product reheated to over 165F. 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

3-501.18 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 steak sandwiches date marked for today when steak was made 4/1. CDI: Product was properly date marked for 4/1. All other items properly date marked within facility. 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

Corrected during inspection

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed juice pitchers in storage closet with cracks and signs of damage to plastic. CDI: Pitchers removed for discard.

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Oct 17, 2023 A 100 · details not yet loaded