Premises Information


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Name

SUMMIT COFFEE EASTOVER

Address

343 PROVIDENCE RD

City/State/ZIP

CHARLOTTE

28207

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/7/2026

Final Score @ Grade

General Comments

Facility is receiving ham/cheese croissants, cinnamon rolls, seasonal croissants, and seasonal danishes from Copain facility. Facility is receiving spinach quiche and spinach bacon quiche from Butler’s Pantry. Per NCDHHS, retail food establishments may not sell or transfer food to another retail food establishment with different legal ownership without a North Carolina Department of Agriculture (NCDA) permit. Facility must verify Copain and Butler’s Pantry have NCDA permit. If Copain and Butler’s Pantry do not have NCDA permit, facility must discontinue receiving food from Copain and Butler’s Pantry. Prior to the next inspection, foods shall either be prepared in the establishment or obtained from an alternate approved source.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	3	Proper cold holding temperatures	No	Yes	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed portioned cream cheese, ham/cheese croissants, lemon curd danish, and cinnamon rolls above 41F in lowboy cooler. Observed unsalted butter at back of cooler at 41F. Observed ambient temperate of cooler at 39F. - PIC voluntarily discarded the foods held in the cooler for over 4 hours (cream cheese, lemon curd danish, cinnamon rolls). Ham and cheese croissants were placed in cooler one hour ago, therefore PIC moved croissants to RIF for rapid cooling. By end of inspection, EHS observed croissants at 41F. -PIC stated temperatures may be high due to breakfast rush, where door was opened frequently. -EHS recommended methods to ensure proper cold holding, such as lowering temperature of cooler, placing portioned cream cheese on 4-hour TPHC, or servicing the cooler. -Facility must monitor temperatures to ensure proper cold holding throughout entire day. -3 day verification visit required- 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 .
33	0	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 -Observed chocolate bread pudding cooling in lowboy cooler, covered tightly with plastic lid. Chocolate bread pudding was cooked to a final cook temperature of at least 145F this morning (contained raw egg prior to cooking). -CDI- PIC immediately moved bread pudding to RIF for rapid cooling. After moving to RIF, EHS observed bread pudding cooling at sufficient rates (see temperature chart). Use freezer for efficient 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 .
43	0	In-use utensils: properly stored	No	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for sugar scoop submerged within the food. Ensure the handles are removed from the food.