Premises Information


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Name

FRENCH MARKET CAFE

Address

20920 TORRENCE CHAPEL RD

SUITE B1

City/State/ZIP

CORNELIUS

28031

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/15/2026

Final Score @ Grade

General Comments

Please note the following permit conditions along with observations made today: 1) Due to limited refrigeration facility is not approved for cooling food products. EHS observed small batches of Quiche, Eggs, and Soup that are cooked and cooled. Owners stated that they cool or freeze these items using the reach-in freezer. 2) Facility does not have a prep sink. Facility will receive produce in pre-washed form. Tomatoes and cucumbers may be washed in utensil sink with an approved Standard Operating Procedure (SOP). EHS observed owner washing and cutting fruit with no SOP for the washing process. 3) Due to non-operable hood system, facility is not approved for cooking of raw proteins. EHS observed Boiled Eggs that are cooked in an egg cooker. Owner stated that they are cooled in an ice bath. EHS will make a follow up visit to discuss cooling, boiling of eggs, and an SOP for washing produce.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	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 a prep cart blocking the corner hand sink. CDI - Cart was moved.
15	0	Food separated & protected	No	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed Kiwi and strawberries stored above ready-to-eat items in the reach-in cooler.
23	3	Proper date marking & disposition	Yes	Yes	No	REPEAT 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. Observed missing date marks for Quiche and all items in the prep cooler. CDI - Owner washing able to track dates for prep cooler items and labeled them during inspection. Quiche was labeled for the date they were prepared (yesterday)
28	1	Toxic substances properly identified stored & used	Yes	Yes	No	REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a cans of butane and WD-40 stored above food items. CDI - Items were removed.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed several fruits or herbs stored on top of paper towels in the prep cooler.
40	0.50	Personal cleanliness	No	Yes	No	REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed the owner preparing food with no hair or mustache restraint.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “household use only” warmer for soup and air fryer. Observed a broken reach-in cooler that was used for non-TCS pastries.
51	0	Plumbing installed; proper backflow devices	Yes	No	No	5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the outside mop sink without a back flow prevention device. CDI - Hose was removed.
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 open dumpster doors.