Premises Information


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Name

ADAMS MART #4

Address

11924 ELM LN

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/28/2024

Final Score @ Grade

97.50

General Comments

Facility has switched to a limited menu of precooked chicken filets, pizzas, pupusas, and empanadas and is only operating between the hours of 9:30am-1:00pm temporarily. All items are reheated in the conveyor oven to 135F or above before being placed in the hot cabinet on time. PIC stated they may not choose to go back to their previous menu or hours. EHS recommends speaking to planning review if they choose to stick with their current business model.

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 certified food protection manager on site during inspection. PIC is not certified. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
48	1	Warewashing facilities: installed, maintained & used; test strips	No	Yes	No	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was unable to provide sanitizer test kit during inspection. Repeat. 10 day VR required.
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 heavy rust and food debris buildup on shelves in WIC. More thorough or frequent cleaning needed.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	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 food debris littered on floor in WIC and WIF. More thorough or frequent cleaning needed to preclude pest harborage. Repeat.