Premises Information


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Name

CRAFT TASTING ROOM GROWLER SHOP

Address

1320 S CHURCH ST

SUITE 100

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/15/2026

Final Score @ Grade

97.50

General Comments

- As per the PIC, some employees including herself are only conducting the wash and rinse steps of the warewashing process and not sanitizing the dishes before being stored as clean. One employee on site stated that he does always sanitize the dishes following the wash and rinse steps. EHS did not observe any active warewashing at the time of the inspection to verify information. All dishes must be washed, rinsed, and sanitized before being stored as clean. - EHS observed raw sausage on site at the time of the inspection. Permit conditions state that the facility may not “process or cook any raw meats” on site. EHS had PIC discard of the raw sausage on site and going forward the facility must purchase fully cooked sausage. Failure to do so in future inspections may result in permit actions being taken.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	Yes	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no one on site at the time of the inspection who possessed a valid CFPM certificate. PIC stated that their ServSafe had just recently expired and she signed up to retake the course. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a large metal plate to be stored in the handwash sink basin at the beginning of the inspection. CDI - PIC unobstructed handwash sink basin.
49	0.50	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 the large box fan in the window of the upstairs dry storage area to have heavy accumulations of dust on the exterior surfaces.