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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameCHERRY HOUSE RESTAURANT II
Address7631 SHARON LAKES RD
SUITE C
City/State/ZIP
CHARLOTTE NC 28210
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 4/7/2025
Final Score @ Grade
94.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
16 1.50 Food-contact surfaces: cleaned & sanitized Yes No No 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 in-use utensils left at fryer not cleaned since previous day. CDI, tongs relocated for wash, rinsing and sanitizing at 3 compartment sink. 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 .
22 1.50 Proper cold holding temperatures Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed container of egg roll cold held at 49 degrees F over stacked in flip to prep unit overnight per operator. CDI, egg roll voluntarily discarded. 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 .
37 1 Food properly labeled: original container No Yes No 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 several containers of dry ingredients such as salt and flour not labeled.
43 1 In-use utensils: properly stored No Yes No 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensil stored in soiled area near wok. Observed bowl used as scoop in rice.
53 0.50 Toilet facilities: properly constructed, supplied & cleaned No No No 6-302.11 Supply toilet tissue at each toilet. -Pf - Observed no toilet tissue available in restroom. CDI, toilet tissue provided.