Premises Information


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Name

PERKS CAFE

Address

101 S TRYON

STE 300

City/State/ZIP

CHARLOTTE

28280

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/28/2026

Final Score @ Grade

96.50

General Comments

NOTE: Facility currently cooking and cooling eggs, 8 different soups, squash, sweet potatoes, peppers/ onions, mixed vegetables and brussel sprouts. Facility has not been assessed and approved for items. Facility has new soup well to hold 4 medium sized containers of soup. Facility does not have an SOP for cooling. Facility also does not have space to cool in the tall reach in freezer. All shelf space is taken up by food items. Tall reach in freezer is packed with food. No shelf labeled for dedicated cooling. Facility will discontinue cooling of squash, brussel sprouts, sweet potatoes, and mixed vegetables. Facility may continue cooling of eggs and SMALL amounts of soup (cous cous no longer on the menu) when dedicated space is made available and labeled. Facility must also get SOP for cooling items. Permit Condition: “One shelf inside of reach in freezer must be labeled and dedicated for cooling. Facility approved to cool small amounts of couscous, soup, and hard boiled eggs. All other cooling must be assessed by EHS prior to approval. Cooling SOP must remain on site at all times.”

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	Food separated & protected	No	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed muscadine and blueberries stored above dairy products in tall reach in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
23	3	Proper date marking & disposition	Yes	Yes	No	3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 brussel sprouts without date. Observed prosciutto dated 10/6. Prosciutto date was incorrect. CDI- Items dated for the correct date. -REPEAT 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	0.50	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 food employee without hair restraint.