Premises Information


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Name

OAKDALE MINI MART

Address

3709 OAKDALE RD

City/State/ZIP

CHARLOTTE

28216

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

10/1/2026

Final Score @ Grade

General Comments

EHS observed inadequate handwashing in facility. Employee was observed handling raw foods then proceeding to RTE foods with same gloves and no handwashing. Employee was also observed handling cellphone then proceeding to don gloves without a handwash to then proceed to food service. EHS observed lack of accessible hand sink at cook and prep area. PIC stated that the handsink that was on the cook line was removed before the last permit was issued for facility. If handwashing violations continue, a handsink may be required to be installed. EHS strongly recommends a handsink be installed near cook and prep area to prevent handwashing violations.

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 facility without CFPM present during inspection. REPEAT.
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures available in establishment for responding to vomit or diarrheal events. CDI: EHS provided PIC with procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
6	0.50	Proper eating, tasting, drinking or tobacco use	Yes	No	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened half-eaten pastry with fork stored on prep table near fliptop area and microwave. CDI: PIC discarded food.
8	2	Hands clean & properly washed	No	No	No	2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed PIC with gloves cracking raw eggs onto grill then proceeding to handle toast for sandwich that was immediately wrapped up for service to a customer. CDI: PIC discarded gloves and washed hands. EHS educated PIC on when to wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC handling cell phone then proceeded to don gloves for food service. CDI: PIC discarded gloves and rewashed hands.
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 fully cooked chicken wings stored beneath raw packaged bacon in customer self service cooler. CDI: PIC rearranged storage order for compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
23	0	Proper date marking & disposition	Yes	No	No	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 housemade ranch dressing cups and fully cooked chicken wings that were both prepared the day prior missing date marks. CDI: PIC dated items to reflect yesterday. 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 .
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 worn/cracked flooring tiles in cook line and back kitchen areas. PIC to address repair/replacement of tiles. REPEAT. 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 grease build up on walls near hood vent and grill. Observed floor in need of cleaning by grill area.
56	0.50	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage thermos stored propped up inside fliptop unit near exposed food. Observed employee cellphone stored directly on cutting surface at fliptop unit. CDI: Employee relocated beverage thermos and cellphone.