Premises Information


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Name

AMELIE'S FRENCH BAKERY AND CAFE

Address

301 S COLLEGE ST

SUITE CSL5

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/30/2026

Final Score @ Grade

General Comments

Note: Removed cold smoked salmon from menu. No undercooked proteins served. Dish machine is not dispensing sanitizer. Facility moved to single service items only until fixed. VERIFICATION REQUIRED within 10 days. Pasteurized eggs used only. No raw shelled. Facility hot seals bags of soups and sauces. Items are cooked, cooled, bagged and heat sealed. No vacuum is pulled on the bags. EHS saw air in bags. No items are hot bagged. Ambient air temp of the walk in cooler behind the dish pit area was 44F. Items in the walk in cooler were temping the same. Facility voluntarily discarded all TCS items that were not in temp. PIC called for maintenance. Facility has the capacity and space to function without. Facility has 3 walk in coolers and 2 walk in freezers. Items discarded: approximately 13 packs salami, 13 pks turkey, 2 boxed yogurt, 4 cases of liquid eggs, 6 cartons buttermilk, 3 cases egg yolks, 6 cases tomatoes, 1 bag cooked beets, 4 cases of raw chicken, among other items.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	Yes	No	No	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed issues with cold holding, sanitizing dishes, TPHC and date marking. EHS educated PIC on all topics. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish employee washing dishes without sanitizer. Dishes were being run through the dish machine, however, sanitizer was not pulling. PIC called maintenance. Facility will switch to single service dishes only. VERIFICATION REQUIRED WITHIN 3 days. Dishes sanitized in the 3 comp sink after washing in the dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and stacks of pans soiled with old food debris. 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 sweet potatoes, roast beef, dill sauce, barley, yogurt, tomatoes and feta cheese in the prep top unit at bistro holding above 41F. CDI- Taken to the cooler to cool. Observed salami, turkey, sour cream and Swiss holding above 41F in the single walk in cooler in downstairs storage areas housing customer. Ambient air temp is 44F. CDI- All TCS items out of temp voluntarily discarded. PIC will not use WIC until 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 .
23	3	Proper date marking & disposition	Yes	Yes	No	3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 chicken salad sausage, and pasta salad dated for 8 days. CDI- Items dated for 7 days. Observed chicken salad made 7/29 but dated for prep date as 7/30. CDI- Date corrected. 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 .
24	0	Time as a Public Health Control; procedures & records	No	No	Yes	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures for items on TPHC. Eggs and 1/2 and 1/2. VERIFICATION REQUIRED within 10 days. 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 Observed eggs on TPHC without time stamp. CDI- Eggs discarded.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of bleach stored in a bin with clean dishes. CDI- Bleach removed.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potatoes cooling in the tall reach in cooler at a rate of .06. Observed potatoes placed in the prep top unit to cool while opened for prep. CDI- Potatoes moved to cooler. EHS recommends cooling foods in the walk in cooler instead of the tall reach in/ prep top units. Units are not made to cool foods sufficiently. Keep foods uncovered and unstacked. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer below 200ppm. CDI- Sanitizer re-made.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor. Items need to be off of the floor.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer. VERIFICATION REQUIRED WITHIN 10 days.
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 prep top/ low reach in gaskets, tall reach in freezers in need of cleaning. Observed bin housing knives in need of cleaning. Observed fans in bistro and pastry area in need of cleaning.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning in between tiles on bistro line. Observed vents above prep sinks in need of cleaning. Observed walls at dish pit and behind large mixers in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with concrete exposed in pastry area. Observed missing ceiling tiles at dish pit area.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag, lip gloss and phone stored in storage areas housing customer items and in prep areas. Keep items in designated areas. 6-303.11 Provide required lighting intensity. Observed more light needed in walk in freezer connected to walk in cooler. EHS had to use flashlight to see in the back areas.