A98.5
COUL OAKS CONCESSIONS
1331 WATTS DR, Charlotte, NC 28216
Limited Food · NC permit/State ID 2060140635
Latest gradeA (98.5)
Last inspectedSep 16, 2026
Inspections on record4
On record sinceMay 17, 2025
Score history
May 17, 2025Higher is betterSep 16, 2026
Inspections & violations
Sep 16, 2026 A 98.5 · 2 violations
Inspector comments: EHS observed raw hamburger meat packages in RIC. EHS informed PIC of permit restrictions. Permit restricts raw proteins to be received in a ready to cook form and cannot prep burgers or other raw proteins. PIC stated that hamburger meat will not be used and moving forward, pre-pattied ready to cook burgers will be used.
EHS observed chili reheating in crockpot. PIC stated that the chili was leftover from last night. EHS informed PIC of permit restrictions. PIC voluntarily discarded chili. Facility is prohibited from cooling. TCS foods that have been heated at the limited food service establishment and remains at the end of the day shall not be served or placed in refrigeration to be used another day.
Further cooling or use of raw proteins that are not in a ready to cook form will result in an intent to suspend the permit.
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification,
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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 PIC without hair restraint.
Mar 27, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 6, 2025 A 98.5 · 2 violations
Inspector comments: Facility would like to add chicken wings to menu. Wings will be pre-cooked in a ready to cook form. Wings will be held in the crock pot and served for the day only. Any left overs will be discarded.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grab pretzel with bare hand to serve to patron. CDI- EHS educated employee on bare hand contact and pretzel was discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed no sanitizer to sanitize dishes. 3 DAY VERIFICATION 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 .
May 17, 2025 A 99 · 5 violations
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. Establishment has 210 days to obtain a CFPM before points are deducted.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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- *Observed - No training available for informing food handling employees on the foodborne illnesses and symptoms. *CDI - EHS provided employee health policy agreement document and employees read and signed it.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No procedures for vomit and diarrhea clean up. *CDI - EHS provided employee provided vomit and diarrhea clean up procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 - Chili HH in small crockpot below 135F. PIC stated that “high setting will burn chili. Due to establishment only being open for a maximum of 4 hours PIC might begin to hold TCS food items in HH onto TPHC, PIC stated that any food is left over at the end of operating it is voluntarily discarded. *CDI - PIC turned up temperature to Unit. EHS provided TPHC procedures.
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 −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Plastic container of bagged chips and glass jar of pickles stored directly on the floor. Food items shall not be stored on there floor to remove the possibility of contamination.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “COUL OAKS CONCESSIONS” or State ID 2060140635). Inspection type (routine vs. follow-up) is not published in the county's data.