Premises Information


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Name

SUMMER HOUSE

Address

5501 JOSH BIRMINGHAM PY

City/State/ZIP

CHARLOTTE

28208

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/9/2025

Final Score @ Grade

92.50

General Comments

In addition today’s inspection. A complaint investigation was completed due to under cooked fish. Most staff are using a thermometer to test food temperatures. One employee advised they used how the food looked on the grill to determine if raw proteins were cooked properly. Advised employee and PIC to use a thermometer. All final cooking temperatures observed today were in compliance with the code and thermometers were used to check those products by the kitchen staff.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. EHS interviewed three staff about the tethered knives and how they are cleaned and sanitized. The staff advised that they are just cleaned with the sanitizer buckets. Interview PIC, and they advised the items must be washed, rinsed, and sanitized. CDI, PIC provided instruction to the staff about cleaning and sanitizing procedures. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
20	1.50	Proper cooling time & temperatures	No	Yes	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced pearl tomatoes and blue cheese that had been prepared at 9:30 am this morning at 47-48F. The items were in covered containers and located at the front of the refrigerator exposed to ambient temperature when the door was opened. After 43 minutes the products were at 46-47 F and had a cooling rate of .046 F degrees per minute. Observed covered sliced tomato and sliced pearl tomatoes in the walk in covered at 57 and 48 F. These items had a cooling rate of .037 degrees per minute. CDI items move to walk in cooler and placed on a sheet pan and items began to cool more quickly by the end of the inspection. Kept establishment at half point deduction because they made an effort to assist with cooling better by moving their designated cooling area in the walk in to the back of the walk in where it is colder. Going forward, all items must be cooled in this area uncovered. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken sitting in a pan on the stove top without temperature control at 120 F. Product had been recently prepared. CDI, product reheated to 165 F. Ensure food items after cooking are kept at 135 F or above. 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	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 milk opened today with no date. PIC advised the milk is only used for breakfast and will be carried over to tomorrow. CDI, product relabeled. 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	1	Proper cooling methods used; adequate equipment for temperature control	No	Yes	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 sliced tomatoes cooling in the walk in that were covered and did not have a fast enough cooling rate. Observed sliced pearl tomatoes in a reach in and walk in that were covered and cooling. Observed Blue cheese cooling that was covered in a reach in refrigerator. CDI, products un-covered and moved to a colder location in the walk in. 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 .
37	1	Food properly labeled: original container	No	Yes	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of cornstarch with no label. Ensure containers are labeled.
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed old mouse droppings behind the tall bakery oven on the floor. No other signs of mice in the rest of the kitchen area. Ensure the kitchen is free of pest. Move the oven and clean/survey the area for active rodent signs.
43	0.50	In-use utensils: properly stored	No	No	No	3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rubber spatulas in warm water at 120 F. Ensure the items stored in hot water is at 135 F or greater.
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-502.11(A) Maintain utensils in good repair. Observed cutting boards at front line and on the clean utensil rack with stains, deep grooves, and that are no longer cleanable. Replace the damaged cutting boards.