Premises Information


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Name

SUPPERCLUB SOUTHEND

Address

3521 DEWITT LN

City/State/ZIP

CHARLOTTE

28217

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/30/2026

Final Score @ Grade

General Comments

At the start of the inspection PIC notified EHS that a breaker for one of the prep units had tripped (Sauté prep) When EHS entered the kitchen staff were in the process of discarding all TCS foods. EHS did not temp these items as PIC was actively discarding. After all items had been discarded EHS advised to keep the unit closed so that it could be brought down to temp. EHS observed that the ambient air temperate of the unit was 33F. EHS advised that facility is able to refill and use the unit. EHS will make 3 day VR for date marking. If facility is found to be out of compliance EHS will issue a risk control plan (RCP). During the 30 day RCP period EHS will make unannounced visits. If date marking does not improve during the 30 days then EHS may issue an Intent to Suspend (ITS) for the facility permit.

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	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored as clean with visible sticker debris present. Pans were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish are to be w/r/s. -0- 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 .
23	3	Proper date marking & disposition	No	Yes	Yes	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 the following itmes with no date mark: fresh mozzarella, cut cabbage, and spinach. EHS observed that cooked mussels with date marked for 03/28, upon further discussion it was revealed the mussels were cooked on 03/26. CDI- EHS allowed PIC to date mark items and EHS allowed PIC to correct date mark on mussels as they were present during prep. REPEAT -3- SEE COMMENTS. 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 .
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without the use of a beard guard. -0-