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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameLA MADELEINE CONCOURSE E
Address5501 JOSH BIRMINGHAM PY
E27
City/State/ZIP
CHARLOTTE NC 28208
Premise Type2 - Food Stands
CountyMecklenburg
Inspection Date 2/14/2025
Final Score @ Grade
95 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
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. Cart of croissants blocking access to handsink. CDI - Cart moved. Do not block access to sink.
16 1.50 Food-contact surfaces: cleaned & sanitized No No No 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser is dispensing sanitizer at 50ppm Quat. Facility called EcoLab for repair and will make manually until repaired. 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
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 Pasta salad, potato salad, sandwhiches, sliced turkey, and fruit cup in front display/grab and go cooler recorded above 41F. Strongly suspect ambient cooling issues as display foods were cold. CDI - All discarded. Discussed ambient cooling from prep with PIC. REPEAT 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 0.50 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 Prepped pizza cooling in reach in cooler with silan wrap over product. 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 .