Premises Information


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Name

THE SALTY DONUT

Address

1515 S TRYON ST

STE 105

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/23/2025

Final Score @ Grade

98.50

General Comments

- Facility was previously on C status due to menu changes back in February 2025 that removed items that required a permit from this department. As per the kitchen and front of house managers, the facility updated their menu approx. 2 months ago to now include more lunch offerings such as ham & cheese croissants, egg & cheese croissant, egg white & avocado brioche roll, hot honey chicken salad croissant sandwich, a BLT, pistachio pesto Caesar salad, grilled cheeses, and a hot honey ricotta toast. Current permit restricts the facility to receiving only precooked proteins and prewashed vegetables. The only protein observed in the facility that is stored raw is the bacon, which they are approved to cook from raw. Eggs used for sandwiches are pasteurized liquid eggs. Facility does have flats of raw shelled eggs for the pastry aspect of the business and are never used for the sandwiches offered. Chicken comes in pre cooked. Romaine lettuce and tomatoes are currently being washed in house as per the kitchen manager, Bailey, and not received prewashed. EHS informed the kitchen manager that they MUST receive all produce prewashed and precut due to the facility not having a prep sink. All vegetable packages must state “pre-washed” on them. - If the facility wishes to add a prep sink for the washing of produce and vegetables in the kitchen down the line they must first go through plan review in this department. - PIC can email a picture of the irreversible high temperature dishwasher thermometer to Eric.oakley@mecklenburgcountync.gov or text it to 980-416-9924.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	1	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site for review at the time of the inspection. PIC stated they do have some documents on the digital onboarding that she believes go over the reportable symptoms and illnesses but does not have a way of pulling them up in the facility. CDI - EHS provided paper employee health policy at the time of the inspection and all onsite employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener blade to have an accumulation of food debris. CDI - Placed at dishwasher to be W/R/S. 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 .
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	No	4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no irreversible high temperature dishwasher thermometer on site to test the temperature of the rinse cycles in the dishwasher. 10 day VR to observe facility acquire irreversible high temperature thermometer.