Premises Information


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Name

ASBURY, THE

Address

235 N TRYON ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/10/2026

Final Score @ Grade

General Comments

During inspection EHS observed detergent and sanitizer mixing faucet installed at 2 compartment sink located downstairs. EHS did not observe any active washing/sanitizing at sink during inspection. According to PIC they use it to wash dishes when the dish machine is down. Facility has a functioning 3 compartment sink in main kitchen area near ovens. Facility does not have a variance from NCDHHS. Facility must either discontinue use of 2 compartment sink for washing, rinsing and sanitizing by removing the mixing faucet OR apply for a variance from NCDHHS to be able to continue the process.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	0	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed provolone cheese with green/blue build up. CDI: PIC voluntarily discarded item.
15	3	Food separated & protected	Yes	Yes	No	REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above ham in lowboy. Observed raw turkey bacon being stored over jams in lowboy. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried onion straws sitting out on the counter at 94F. CDI: fried onion straws were voluntarily discarded. EHS and PIC discussed placing items on TPHC. 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	1.50	Proper date marking & disposition	No	No	Yes	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 the following items past the 7 day date marking requirement: tomato paste 6/27, meatloaf 6/29, marinara 7/1 and artichokes 7/1. Items were voluntarily discarded. EHS observed many TCS items with a prep date and a discard date, the discard date recorded is more than 7 days from the prep date. These items were prepped in the last few days, therefore the 7 day window has not passed. PIC to correct discard dates. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	Yes	3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed steak on dinner menu without asterisk. According to PIC, items can be ordered undercooked. VERIFICATION REQUIRED. EHS observed asterisks on salmon on lunch menu. According to PIC items cannot be ordered undercooked. PIC stated they will remove asterisk
28	0	Toxic substances properly identified stored & used	Yes	Yes	No	REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket and chemicals being stored on table top above clean utensils and onions. CDI: Items were relocated. Points remain the same as previous violation was corrected.
35	1	Approved thawing methods used	Yes	Yes	No	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 chicken thawing in water above 70F. CDI: Ice was added to water. 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 fish thawed in ROP packaging inside walk in cooler. Ensure packages are cut open prior to thawing. REPEAT
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 shelving throughout with build up. Observed build up of food debris in bottom of reach in freezer. Clean as needed.