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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

CONSPIRACY

Address

412 W 5TH ST

STE C120

City/State/ZIP

CHARLOTTE

NC

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/26/2025

Final Score @ Grade

95

A

General Comments

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. Green shelf rack blocking access to handsink., CDI - Shelf moved. Keep access to handsink clear.
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine did not record proper bleach sanitizer, recorded 0ppm. CDI - Machine primed twice and ran to record 200ppm. REPEAT. Use test strips and test machine to assure it is working properly. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
23	1.50	Proper date marking & disposition	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Pork and crab cake not dated. CDI - PIC knew date of prep and dated as such. REPEAT. 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 .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer recorded at 400ppm. Temperature of sanitizer was 131F. CDI - Temperature adjusted and concentration came down. Refilled.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 Hummus and crab cake cooling in reach in coolers from prep. CDI - Moved to WIC for proper cooling 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 .