A93.5

COTTAGE 2

1610 ASHLEY RD, UNIT 5, Charlotte, NC 28208

Food Stands · NC permit/State ID 2060023729

Latest gradeA (93.5)

Last inspectedAug 19, 2026

Inspections on record20

On record sinceMar 2, 2021

Score history

Mar 2, 2021Higher is betterAug 19, 2026

Inspections & violations

Aug 19, 2026 A 93.5 · 8 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two soy sauce cans dented on storage shelf. CDI - PIC placed cans in the area for returns.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed uncovered bus tub of raw chicken stored directly on top of open bags of raw beef in WIF. Observed bowl of raw beef stored directly over open container of cooked chicken chuncks in WIC. CDI - PIC Corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cardboard box of unwashed green peppers stored directly over open container of cut yellow onions in WIC. Observed cardboard box of unwashed cabbage stored dorectly over cut yellow onions in WIC. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked beef above 41F in WIC. CDI - PIC voluntarily discarded cooked beef. Observed container of cut cabbage and container of mushrooms above 41F in flip top unit. CDI - PIC voluntarily discarded both food containers. 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed in prep sink thawing raw shrimp with no running water. CDI - PIC removed sink stopper and turned cold running water.

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

Corrected during inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. PIC will place insects traps in lobby. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door to lobby prop open during inspection becoming a source of insects. CDI - PIC closed front door.

#40 · Personal cleanliness

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair covering. CDI - PIC employee was obtained hairnet.

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. PIC made bleach sanitizer solution bucket to hold wiping cloths.

#55 · Physical facilities installed, maintained & clean

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 floor to wall joints missing throughout kitchen area mainly around 3-comp-sink and flip top units. 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 low to no grout for floor tiles near can wash and storage room area pulling water in some areas, 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 food debris and build up on floors and walls around cooking equipment. Increase frequency of cleaning hard to reach areas.

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Mar 12, 2026 A 95.5 · 4 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee prepare vegetable eggs rolls and proceeded to wash gloved hands at 3-comp-sink rinse compartment to enter WIC. CDI - EHS intervened and instructed employee to wash hands without gloves on at the hand washing sink. 2-301.15 Only wash hands in handwashing sink. -PF Observed two employees rinsing their hands at 3-comp-sink after handling with raw shrimp. CDI - EHS intervened and instructed employees to wash hands dedicated hand washing sink properly.

#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 two full bus tubs of cooked sesame chicken above 41F in WIC. PIC stated food was cooked yesterday. CDi - PIC voluntarily discarded both bus tubs. See temp chart. 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 .

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed blue and grey wet wiping cloths on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. EHS educated staffagaub on how to make a sanitizing bucket to keep wiping cloths inside.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board used at flip top unit with black score marks and deep groves. Replace cutting board.

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Dec 17, 2025 A 97 · 4 violations

#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 beef store directly over vegetable eggs in speed rack located inside WIF. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and mushrooms stored directly over cut and prepared onions in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several blue wet wiping cloths on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. EHS educated staff on how to make a sanitizing bucket to keep wiping cloths inside.

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

Corrected during inspection

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed reused metal #10 for vegetables in low boy cooler. CDI - PIC moved vegetables to food grade container.

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

REPEAT 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 grease and food build up between fryers and other cooking equipment. Increase detail cleaning at a higher frequency.

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Jul 16, 2025 A 94 · 8 violations

Inspector comments: PIC stated chicken wings are cooked twice The first cook of chicken wings 165F is reached. PIC stated chicken wings are cooled in WIC and reheated for customer order.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing hands at 3-comp-sink rinse compartment after handling raw chicken wings. CDI-EHS educated employee on where and how to wash hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel).-P Observed employee only rinsing hands for a few seconds after handling raw chicken wings. CDI-EHS instructed to rewash hands at dedicated hand washing sink. Employee was able to properly wash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#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 utensils and equipment already sanitized on drainboard of 3-comp-sink with food debris and food build up on food contact surfaces of equipment and utensils. CDI - PIC moved items back to wash compartment for further cleaning. 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 −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 four food containers of cooked chicken pieces and chicken wings with date marking 7/26/25. Employee stated foods were cooked yesterday. EHS allowed employee to redate mark containers with 7/15-7/21. 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 .

#41 · Wiping cloths: properly used & stored −1

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several blue wet wiping cloths on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. EHS educated staff on how to make a sanitizing bucket to keep wiping cloths inside.

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

4-204.15 EQUIPMENT containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES. Observed a few rusted wired backets were cooked egg rolls are stored in WIF. PIC will have wired baskets replaced.

#49 · Non-food contact surfaces clean

Corrected during inspection

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. Overserved grease build up on fryer backsplash panels and hard to reach areas between cooking equipment. Increase frequency of cleaning.

#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 grease and food build up on floors and walls behind fryer station and cooking equipment. Increase frequency of cleaning hard to reach areas to minimize contamination and pest.

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

Corrected during inspection

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up. PIC stated service company will be cleaning filters this week.

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May 20, 2025 A 96.5 · 6 violations

#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 box of raw fish stored over uncovered cooked egg rolls. in WIF. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 #10 can of bamboo shoots not labeled and metal container of cornstarch/water mixture without any form identification. CDI - PIC placed labels on items.

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

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

Corrected during inspection

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several cardboard boxes of raw chicken wings being reused for other foods for instance; raw pork, raw beef, raw fish. CDI - PIC removed boxes and placed foods in food grade bus tubs.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food items co-mingled inside WIF and low boy coolers. CDI - PIC moved items to one centralized location in WIC.

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Dec 12, 2024 A 96.5 · 8 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed damaged can of bamboo shoots stored among other canned foods. CDI - PIC voluntarily discarded can of bamboo shoots.

#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 bus tub of cooked breaded chicken being cooled at ambient air cooling rate was observed at .03. Food was cooked around 12:00PM. PIC placed bus tub into WIC to quickly cool down. EHS educated PIC on cooling methods. 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 .

#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 three containers of cooking oil stored on the floor. Two of them were being used to hold a flour bin for preparation of food. CDI - EHS instructed food employee to use the prep table for preparing food and to move the oil containers 6inches off the floor. Food employee moved oil containers onto shelves and moved flour bin to prep table.

#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 female employee working without any form of hair covering.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several blue wiping cloths stored on prep top and throughout kitchen. CDI - PIC discarded wiping cloths and was educated on keeping wet wiping cloths in a properly sanitizing solution of either bleach or quaternary.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of metal tongs inside cooked chicken bin and handle of small pot inside another cooked chicken bin. CDI - PIC moved tong and pot to 3-comp-sink.

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

Corrected during inspection

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee rinsing her hands in 3-comp-sink. CDI - EHS instructed employee to wash her hands in hand washing sink before continuing to work with food.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 floor to wall joint missing tiles near 3-comp-sink. 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 facility in need of general cleaning throughout especially around cooking equipment. Clean and increase cleaning frequency to maintain clean.

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Jul 12, 2024 A 93.5 · 10 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. -PF Observed PIC washing his hands at prep sink near WIC. CDI - EHS instructed PIC to wash his hands properly at one of the two hands washing sinks. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC washing his hands with only water and less than five seconds after handling raw chicken. CDI - EHS educated PIC on how to properly wash his hands. EHS observed PIC properly wash his hands twice. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#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 cardboard box of unwashed lettuce and cabbage stored above two containers of cut/clean onions and peppers with no lid in WIC. CDI - PIC corrected storage 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp, cooked chicken pieces, and cooked egg rolls in flip top with no date marking. CDI - PIC stated foods was cooked two days ago, proper date marking was placed on foods containers. 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 −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two cardboard boxes of raw beef thawing in 3-comp-sink with no running water. CDI - PIC moved food to WIC 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed five bags of raw chicken thawing in rinse compartment of 3-comp-sink with no running water. CDI - PIC moved food to WIC.

#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 three metal containers near grill with no identification CDI - PIC labeled 1. Sugar 2. MSG 3. Brown Sauce.

#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 cooking and preparing food with no hair covering.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet four wiping cloths throughout kitchen stored on prep tops. CDI - PIC discarded cloths. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces throughout facility. CDI - EHS instructed PIC to make sanitizer. Sanitizer concentration was recorded at 200 PPM bleach.

#43 · In-use utensils: properly stored

Corrected during inspection

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 four food containers with metal scoops for dry (x2), sugar, and msg submerged in dry ingredients. PIC moved scoops to dish area.

#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 counter top style can opener mount/bracket with heavy food and grease built up. 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 two grey garbage bins near prep are with heavy food and grease built up. EHS suggest cleaning garbage bins more frequently.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 floors and walls underneath and behind equipment in need of cleaning due to food debris and grease residue build up. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken equipment and littered stored above WIC. 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 broke and missing ceiling tile above WIF/WIC.

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Apr 1, 2024 A 96.5 · details not yet loaded