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

5/27/2026

Final Score @ Grade

General Comments

Inspection completed with commissary PIC, Audancie Constant. Commissary owner, Alison C. Came in towards the end of the inspection, however, once EHS had completed inspection type up, commissary owner had left. EHS reviewed inspection report with commissary PIC and then she called commissary owner and EHS reviewed report with her as well over the phone. Commissary owner stated that she did not want commissary PIC to sign the inspection report and asked if it could be sent to her via PDF to sign. EHS explained that that was not possible and told commissary owner that she would write “no sign” in signature box. Priority items are to repair dish machine, blast cooler, and any non functional RICs that are assigned out, whether they are in use or not as some were assigned but had no items present with ambient temperatures above 41F. EHS will return by 5/29/26 to follow up on these items. Failure to repair these items may result in permit action. EHS educated commissary PIC on a lot of food safety items at time of visit/during inspection. EHS provided updated EHP handout. For re-inspection call 980-314-1620

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.15 Only wash hands in handwashing sink. -Pf-/2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee (Los primos) wash hands prep sink and not use soap. After food employee moved to handsink, food employee did not use a barrier to turn off the faucet. -CDI- EHS intervened and educated food employee on where to wash and then again to educate food employee on using a barrier to turn off the faucet and food employee properly washed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
10	1	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at multiple handsinks. -CDI- PIC replenished paper towel supply. -1-
16	3	Food-contact surfaces: cleaned & sanitized	No	Yes	Yes	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed no sanitizer dispensing from 3-comp sink. 3 DAY VERIFICATION REQUIRED BY 5/29/26. FACILITY TO USE 3-COMP SINK TO PROPERLY W/R/S UNTIL REPAIRS CAN BE MADE. REPEAT -3- 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	3	Proper cold holding temperatures	No	Yes	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items cold holding above 41F in el pastor chilango RIC. Observed multiple items cold holding above 41F in Papayo cooler. Refer to temperature chart. Observed ambient air above 41F. Observed ambient air of some RICs that did not currently have any food stored above 41F, however, these coolers were assigned to MFUs or other SK users. -CDI- PIC voluntarily discarded items above 41F. 3 DAY VERIFICATION REQUIRED ALL COOLERS THAT ARE ASSIGNED OUT TO VENDORS MUST BE REPAIRED AND MAINTAINED AT 41F OR BELOW AT FOLLOW UP VISIT. REPEAT -3- 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 missing date marks at el pastor chilango on refried beans and sliced tomatoes, missing date marks at churrorocker on milk and heavy cream, goudas with no date marking on milk and heavy cream. Observed chicken soup at Papaya’s shelving in WIC date marked 1/15/26. Observed frozen cooked ribs for el pollazo with no date marks. -CDI- PIC voluntarily discarded items past date mark and properly date marked items. REPEAT -3- 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 .
33	0	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 Gouda’s not meeting cooling parameters from items prepared prior day such as 2 large containers of Mac and cheese sauce found above 70F and 1 container of chili at 49F. Observed one container of chicken wings that per PIC, were prepared today at 51 and 58F cooling in RIC with lids, stacked on top of one another. Observed Los primos preparing food and not properly cooling items or using the blast chiller. Los primos was prepared large quantities of marinated chicken and pork chops, preparing to place them in WIC in large bus tubs or other types of plastic containers with lids and placing them on top of other items with lids in 3-door RIC to cool. Los primos was also preparing large quantities of cooked ribs and placing them in bus tubs, densely packed, leaving them out at ambient air for extended amounts of time and preparing to place them in 3-door RIC to complete the cooling process. Observed marinated chicken prepared by el pollazo cooling in WIC in closed-off plastic grade food bags inside of boxes. Observed housemade salsas at Papayo in RIC above 70F. Commissary PIC stated that PIC was there more than 2 hours ago but stated that she was unaware that he was making any housemade sauces. -CDI- EHS Educated PIC on cooling methods. Items that did not meet cooling parameters were voluntarily discarded. Other items placed in blast chiller to facilitate rapid cooling. Commissary PIC must ensure that facilities are properly cooling items and using blast chiller when necessary, especially for those who have only RICs. Blast chiller must remain functional. -0- 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 .
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	Yes	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 ice machine not functioning. Observed some empty RIC’s not holding at 41F or below. Repair or replace. Observed blast chiller not properly functioning. Must be repaired within 3 days and any RICs assigned to MFUs/SKs/other vendors must be repaired by follow up visit. REPEAT -0.5- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout. Observed paper towels being used as mats on dish storage shelves. Replace rusted shelving and remove paper towels. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp sink in need of recaulking/resealing to wall. Repair.
48	1	Warewashing facilities: installed, maintained & used; test strips	No	Yes	Yes	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC no chlorine sanitizer test strips for dish machine. 10 DAY VERIFICATION REQUIRED REPEAT -1-
49	0.50	Non-food contact surfaces clean	No	Yes	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. Increased and more thorough cleaning frequency recommended. REPEAT -0.5-
55	1	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. Observed floors peeling and damaged throughout facility. Observed multiple missing ceiling tiles in dry storage area. 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. Observed wet floors in 2 of the dry storage areas. Increased and more thorough cleaning frequency recommended. REPEAT -1-