Premises Information


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Name

TASTE OF EUROPE

Address

11926 PROVIDENCE RD W

SUITE E2

City/State/ZIP

CHARLOTTE

28277

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

8/5/2026

Final Score @ Grade

97.50

General Comments

Using Time as a Public Health Control (TPHC) 1. Verify items begin at 41F or lower OR 135F or higher. 2. Label items for 6 hours, if their temperature will not exceed 70F 3. At end of 6 hours, dispose of any remaining. 4. Person in charge should verify disposal was conducted. 5. Complete procedure sheet and keep onsite: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english PIC should reach out anytime with questions or support needs.

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	REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS pastries with cooked cabbage, potatoes, and ground beef in ambient temp display case, set out at 11am, according to PIC. EHS explained to PIC that these ready-to-eat items are TCS, and must be controlled by temperature or time. CDI-Pastries between 50-58F out of temperature control for 1.5 hours were rapidly cooled in RIF and to be kept in cold storage going forward. EHS discussed TPHC with PIC. See general comment. EHS also observed center display case holding cheeses with ambient temp of 50F and cheeses between 45F-50F inside. PIC last verified cheese below 41F this morning around 11am. CDI- Unit ends defrost mode and temps drop back to 41F within half hour. PIC advised to change cooler settings so defrost does not allow foods to exceed 41F. (-1.5)