Premises Information


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Name

AMERICAN EXPRESS CENTURION LOUNGE

Address

5501 JOSH BIRMINGHAM PY

CONCOURSE E UPPER LEVEL

City/State/ZIP

CHARLOTTE

28208

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/2/2026

Final Score @ Grade

98.50

General Comments

Establishment is in compliance with cooling foods. Logs received from PIC in July, August, and September were all in compliance with cooling. Establishment has completed the Risk Control Plan process and no longer needs to send logs to the Health Department. Establishment is adding a refrigerator next to the ice machine. This location is approved. Recommend adding a plastic air curtain back to the walk in refrigerators to assist with temperatures. This is especially important for the small walk in because when the door opens, the temperature of the walk in increases quickly since it is smaller.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Garlic and Oil at 43 F in the walk in refrigerator, unable to determine if the product had been used today, product dated yesterday. CDI, product discarded. Observed the small walk in cooler going through maintenance. Observed TCS foods in the unit at 48 to 51 F. PIC advised the maintenance began 2 hours ago. Tech arrived and advised the unit was now back in service. Milk and cheese products were the only TCS foods in the walk in. CDI, to aid in re-cooling the products quickly, EHS had staff place the intact packages of TCS foods on ice. Cooler began to drop in temperature by end of the inspection and TCS were cooling to 41 F quickly. In the future, when scheduled maintenance occurs, move TCS food products to another refrigerator to keep the products cold. 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 .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed a pan of rice on TPHC with yesterday’s date, the product was at 63 F. CDI, PIC verified the product was prepared today, and a new label with the correct discard time was added to the product.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer in sanitizer buckets at 848 ppm. Per test strip container, this level was too high for the product. CDI, EHS assisted staff with adjusting the mixture of the buckets. Staff will add additional water to the buckets and dish sink and test with test strips prior to using. Ecolab contacted for service.