Inspection Violation

Premises Information


	Return to Inspections

Name

RUNAWAY STREETCAR

Address

2135 THRIFT RD

SUITE 103

City/State/ZIP

CHARLOTTE

28208

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/6/2025

Final Score @ Grade

78.50

General Comments

- Facility is being placed on a RCP for date marking due to continuous noncompliance in serveal areas of date marking. Facility was discovered improperly date marking items, no it putting date marks on everything, and using/holding onto items that were past their date marks. RCP procedure discussed with the owner and the EHS will send the RCP outline to the owner. Outline is to be filled out and sent back to the EHS for approval. Weekly follow-up visits to be conducted to observe compliance on the RCP. - Facility was marked out in the past for doing an ROP process incorrectly. As per the owner, they no longer do the ROP or sous vide processes. A sous vide machine was noted set up in the facility which was confirmed to not be in use for food served to the public but the owner stated they are experimenting with it for a new menu change on Q1 of 2026. If the facility wishes to do sous vide on their next menu they are to contact the EHS at Eric.oakley@mecklenburgcountync.gov prior to starting the process. - For a reinspection please call the main office line at 980-314-1620.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	Yes	No	2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the kitchen employee wash their hands and then turn the faucet off without a barrier. REPEAT. CDI - EHS intervened, provided education, and had employee rewash their hands.
10	2	Handwashing sinks supplied & accessible	Yes	Yes	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handwash sink at the cookline and the handwash sink adjacent the WICs. REPEAT. CDI - PIC replenished paper towel dispensers.
15	3	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed the storage order in the refrigerated drawers beneath the grill to be incorrect in that grilled onions were in the front of the drawer with raw salmon behind it. REPEAT. - Observed packages of cold smoked salmon and raw tuna stored on the top shelf of the salad lowboy refrigerator, directly above squirt bottles of RTE condiments and salad dressings. CDI - Employee corrected storage order of the refrigerated drawer to have the raw salmon in the front of the drawer and the RTE grilled onions in the back. Raw salmon and raw tuna moved to lower shelf of the salad lowboy refrigerator. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Sanitizer basin of the 3 compartment sink was observed at <50ppm of quateranry ammonia. No active washing was occurring in the basin at the time but the kitchen employee stated that it was ready to use. EHS and kitchen employee discovered that there were not enough sanitizer tablets added to the water to reach a proper sanitizer level. REPEAT. CDI - Kitchen employee added 2 more tablets and upon dissolving reached a sanitizer concentration of 200ppm quateranry ammonia. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the wall mounted potato slicer to be stored as clean and still had food debris on the hard to clean crevices of the blade. REPEAT. - Observed one cutting board stored as clean with food debris on the food contact surfaces. CDI - Kitchen employee placed potato slicer and cutting board at 3 compartment sink 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 .
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed a container of buffalo chicken dip in the WIC that was cooled overnight and still temping at 43F in all parts. CDI - Voluntarily discarded buffalo chicken dip. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large insert container of raw chicken in the refrigerated drawers at temperatures of 42-44F. Kitchen employee stated that it has been in the unit overnight. Due to the product being raw it was not discarded. REPEAT. CDI - Moved to WIC to rapidly cool. 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 .
23	3	Proper date marking & disposition	Yes	Yes	No	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 insert containers of buffalo chicken dip and cheese sauce in the WIC that were not provided with date marks. REPEAT. - Observed an insert container of ricotta butter in the cookline lowboy refrigerator that had a date mark of 9/19. REPEAT. CDI - Voluntarily discarded items without date marks and the item past date. - Observed containers of spinach artichoke dip, cooked chicken wings, lettuce, and cooked pasta in the cookline opentop refrigerator, refrigerated drawers, and WIC to have date marks of 10/6 when they were not prepared on 10/6. PIC stated they were all from the night before as they were all items that are prepared daily and that an employee must have thought yesterday was 10/6. CDI - Date marks corrected to proper date of 10/5. 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 . Despite corrections on site, the facility has been marked out for date marking at 3 points previously and the facility is going to be placed on a RCP for date marking as the previous inspections have noted several issues regarding items being held past date, having no date marks at all, and being improperly date marked with the wrong dates.
28	2	Toxic substances properly identified stored & used	Yes	Yes	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a blue liquid that was not labeled as to its contents. REPEAT. CDI - PIC labeled chemical spray bottle.
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 - Observed an insert container of buffalo chicken dip that was unable to cool overnight and was observed at 43F in all parts of the product. Product was thick in consistency and was observed with a lid on the insert container, not allowing for adequate air flow around the product. CDI - Voluntarily discarded due to missing cooling window. 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 .
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed a package of raw tuna thawing in the WIC that was not removed from its manufacturer ROP environment. Package states “Thaw under refrigeration. Remove from packaging.” CDI - EHS provided education and kitchen employee removed product from ROP environment.
38	1	Insects & rodents not present; no unauthorized animals	No	Yes	No	6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies throughout the kitchen and at the dishwashing area. REPEAT.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer buckets to be testing at 0ppm of quaternary ammonia sanitizer. Kitchen employee fills the buckets up from the sanitizer basin of the 3 compartment sink and had filled the sanitizer buckets up before allowing for the sanitizer tablets to dissolve completely. Once 3 compartment sink concentration was corrected, the EHS observed a quaternary ammonia solution of 200ppm. CDI - Buckets emptied and refilled with properly concentrated sanitizer solution.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. - Observed all fryer baskets on site at the time of the inspection to be in disrepair with the metal wiring coming off/undone.
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the exterior of the speed rack in the WIC to have accumulations of food debris/grime along its surfaces. - Observed the interior of the cookline lowboy refrigerators, interior of the opentops, and interiors of the 3 door RIF to have an accumulation of food debris. REPEAT.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors in the WIC, specifically beneath the racks, to have accumulations of food debris/grease/grime. - Observed the walls surrounding the dishwasher in the kitchen to have splatter/black grime. REPEAT.