Premises Information


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Name

FLIP-A-LOS

Address

7629 PINEVILLE-MATTHEWS RD

SUITE A

City/State/ZIP

CHARLOTTE

28226

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/25/2025

Final Score @ Grade

97.50

General Comments

EHS observed TPHC being utilized in make units from previous inspection. The intent on the last inspection was for “temporary” TPHC until units could cool down and maintain under 41F. After discussion PIC decided to discontinue using TPHC for those units. EHS verified all TCS foods were held below 41F. EHS stated the only items needed for TPHC are mild/medium sauces which is a mixture of salted and unsalted butter yielding a TCS product. EHS reviewed TPHC procedure with PIC and the required procedures for those items.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	0	Certified Food Protection Manager	Yes	No	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at beginning of inspection. CDI - CFPM arrived shortly after. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
3	1	Management, food & conditional employee; knowledge, responsibilities & reporting	No	No	Yes	2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated no training has been implemented for employees regarding employee health. PIC directed EHS to foodborne illness poster. PIC was knowledgeable and could answer questions given by EHS. EHS stated training shall be implemented to ensure employees are informed and must retain signed copies for acknowledgement. EHS provided PIC with employee reporting agreement and will verify training. Ten day VR required. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed mild/medium sauces held on TPHC without proper time stamp. These items are prepared with a mixture of salted/unsalted butter. CDI - PIC voluntarily discarded sauces due to being past 4 hours. (1.5)
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed pesticides stating for household use only being stored under three compartment sink. CDI - PIC voluntarily discarded pesticide. (0)
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. EHS observed employees working with food without proper hair restraint. (0)