Premises Information


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Name

BLANCHARD`S DELI

Address

5721 CARMEL RD

City/State/ZIP

CHARLOTTE

28226

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/25/2025

Final Score @ Grade

98.50

General Comments

Per conversation with PIC and cook, there may be times when burger patties are partially cooked and held next to grill at busy times when room is limited on grill. EHS did not observe non-continuous cooking during inspection, however PIC and employee did admit that they have done this. EHS provided education that non-continuous cooking would need approval from Health Department if they would like to continue this practice. PIC stated that they will no longer interrupt the cooking process and will fully cook all items before hot holding.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of burger patties being hot held at 113F on burner next to grill. CDI: Employee reheated burger patties to above 165F before cooling down in walk in cooler.
23	0	Proper date marking & disposition	Yes	No	No	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) 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 . Observed individually portioned containers of house made ranch dressing being held in glass door reach in cooler without a date mark and a container of grilled chicken being held in prep reach in cooler without a date mark. CDI: PIC date marked both items as they were prepared yesterday.
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head covering. Use head coverings to prevent contamination of food and clean equipment and utensils.
49	0	Non-food contact surfaces clean	No	No	No	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 mild build up on shelving in walk in cooler. Clean as needed.