Premises Information


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Name

BROOKSHIRE COMMISSARY

Address

4431 BROOKSHIRE BV

City/State/ZIP

CHARLOTTE

28216

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

6/4/2025

Final Score @ Grade

General Comments

*Facility not properly utilizing schedule. Per schedule upon arrival, only one vendor should be present in facility, but three were present in facility. No vendor was in the correct location. More vendors arrived throughout the inspection without reservations on the schedule as well. Per PIC, schedule is having issues due to updates in system. PIC unable to provide EHS with an estimated repair date for online schedule issues. EHS directed PIC to begin utilizing a paper schedule in which vendors contact PIC to reserve space prior to arrival. EHS will follow up with schedule within the next 2 weeks. Permit action may be taken if no schedule is being maintained as required. *Observed multiple dry storage shelves lacking labels as required. Ensure all vendors maintain labeled dry and cold storage in facility. *EHS strongly recommends installing curtains at front of WIC to aid in holding temperatures. Unit must be able to maintain 41F or below throughout prior to food storage being allowed. Permitting Sr A. Lawrence will follow up next week regarding WIC.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P - Observed vendor employee (No Forks Given) going back and forth between prepping food and the PIC’s office to translate without changing gloves and washing hands before beginning to prep food again. - CDI - Education provided. Employee changed gloves and washed hands.
10	1	Handwashing sinks supplied & accessible	No	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink between stations 2 and 3 blocked by table upon arrival. Employee moved table to allow access to handsink. Also observed handsink at the end of the cook line torn from the wall. Repair. - VR - Verification required within 10 days to ensure handsink has been repaired and is accessible.
13	0	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed one container of moldy rice in RIC (BB’s Crabcakes). - CDI - PIC voluntarily discarded adulterated rice.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above RTE sour cream in RIC (Slide Thru Eats) and raw gyro meat stored above cheese in RIC (Tasty Halal). - CDI - PIC contacting vendors to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - REPEAT - Observed 0ppm chlorine sanitizer at dish machine. PIC found kink in the piping and fixed the issue. - CDI - Chlorine sanitizer concentrations of 100ppm observed after repair. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
22	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in RIC (BB’s crabcakes) (see temperature chart). Per PIC, vendor has not been to commissary today so food has been in unit for more than 4 hours. PIC voluntarily discarded all TCS items in unit. - VR - Verification required within 3 days to ensure unit has been repaired. 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	1.50	Proper date marking & disposition	No	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed various food items lacking required date mark labels in multiple vendor RICs (Tasty Halal, Papayos Catering, Goudas). PIC stated she would discuss issue with vendors. - VR - Verification required within 3 days to ensure items have been discarded by vendors and a proper date marking system is in place. 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 .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of a dark purple chemical identified as degreaser by PIC. - CDI - PIC labeled bottle ‘degreaser.’
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 small fruit flies throughout the facility. Contact licensed pest control operator to treat for flies. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed multiple dead roaches in facility. Remove dead insects more frequently.
42	0	Washing fruits & vegetables	No	No	No	3-302.15 Wash fruits and vegetables prior to use. - Observed vendor employee (Papayos Catering) cutting cactus without first washing the vegetable. Ensure all vegetables are washed prior to prep.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed wooden tortilla press stored in dry storage area. Remove. 4-501.11 Maintain equipment in good repair. - Observed multiple empty RIC’s not holding at 41F or below. Repair.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	No	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to provide chlorine sanitizer test strips for dish machine. - VR - Verification required within 10 days to ensure test strips have been obtained.
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 food residue and debris buildup on the exterior of equipment, piping underneath sinks, and shelving throughout facility. Clean and increase cleaning frequency to maintain clean.
51	0	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the prewash sink next to dish machine and at faucet of 3 compartment sink. Repair.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lids and doors open. Maintain lids and doors closed.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	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. - REPEAT - Observed floors peeling and damaged throughout facility. Repair. 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 and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.