Premises Information


	Return to Inspections

Name

OAK GROVE METHODIST CHURCH

Address

6440 OLD STATESVILLE RD

City/State/ZIP

CHARLOTTE

28269

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/11/2026

Final Score @ Grade

97.50

General Comments

Per PIC, facility cooks and cools soup on Wednesday evening. Chef stated that they cook, cool on the counter for a little bit and then move it to the reach in cooler to finish cooling. EHS advised that the reach in cooler is not meant to cool foods, only to maintain foods. Cooking soup the morning of and discarding would be the best method to ensure proper cooling and longevity of equipment due to correct use. Other cooling methods to cool product the evening before include making the soup more concentrated and adding ice directly to the product, or cooling the soup using an ice bath and active stirring. Soup could be transferred to larger, shallow pans set inside of a properly made ice bath and cooled mostly to 41F before placing in the reach in cooler.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs and slaw in reach in cooler above 41F. CDI: Hotdogs voluntarily discarded. Slaw was made at 9:30am and was relocated to another cooler on premises and then served before a second temperature could be taken. Facility serves hotdogs from 11-1:30 only on Thursdays. PIC stated he will contact technician to repair cooler. VERIFICATION REQUIRED on or before 6/14 to confirm refrigerator is fixed. 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 .
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility only has one reach in refrigerator. The refrigerator is maintaining at 55-60F air temp. CDI: Facility will not operate until the cooler has been repaired.
39	1	Contamination prevented during food preparation, storage & display	Yes	Yes	No	3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloths stored over hot dogs in hot holding unit. -CDI- EHS educated PIC on proper food contact surfaces and items were removed. REPEAT VIOLATION
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler door split and damaged. Replace gasket.