Premises Information


	Return to Inspections

Name

JASMINE GRILL

Address

10601 CENTRUM PY

City/State/ZIP

PINEVILLE

28134

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/24/2025

Final Score @ Grade

92.50

General Comments

EHS notes this is the fifth consecutive inspection with cold holding violations, and no inspections since the permits creation have been without cold holding violations. EHS will begin to make regular, unannounced compliance visits to assess cold holding. If cold holding continues to be your of compliance at follow up visit, a Risk Control Plan will be initiated. EHS provided business card to PIC for any questions, concerns, or support needs. Recommendations: 1. PIC should ensure temperature of TCS foods at make table are checked regularly and remain at 41F or below. 2. Metal containers should not be filled above indentation of fill line. 3. Fliptop lid should remain closed as much as possible. 4. If equipment is in good repair but hummus is unable to be kept at 41F and below due to frequent opening of door, TPHC should be considered. EHS will conduct in service training for proper use of TPHC as needed.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener with severe accumulation of food debris on blade. CDI- Can opener W/R/S at 3 comp sink. (-0)
22	3	Proper cold holding temperatures	Yes	Yes	No	REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled hummus brought from WIC this morning at 43F at maketop beside cook line. CDI- PIC rapidly cools hummus, removes top layer, and returns to cold well. Cold well observed with ambient temp of 37F. EHS advises not overfilling hummus going forward. (-3) SEE GENERAL COMMENT.
23	1.50	Proper date marking & disposition	Yes	No	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). Observed lamb and beef kabobs in WIC without date mark. CDI- PIC dates both items with prep date of yesterday. (-1.5)
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed home-use pesticide bottle by first hand sink. CDI- EHS explains that the product is not suitable for use in kitchen. PIC disposes of chemical. (-0)
35	0.50	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp thawing in bowl of water beside prep sink at 50F. CDI- PIC places in prep sink with running water for proper thawing method. (-0.5)
39	2	Contamination prevented during food preparation, storage & display	No	Yes	No	REPEAT. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food and metal pans of ice on floor in WIF, which PIC states is used to cool foods at serving line. EHS advises PIC that food and beverages (including ice used for storage and cooling) cannot be kept on the ground. PIC shall provide a rack or other structure to hold water containers off ground. (-2)
41	0	Wiping cloths: properly used & stored	No	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many soiled wiping cloths left on various surfaces throughout facility. EHS provided education on proper storage of in-use and soiled wiping cloths. (-0)
45	0.50	Single-use & single-service articles: properly stored & used	No	No	No	4-502.13 Single-use and single-service articles cannot be reused. Observed large plastic tubs of sesame seed paste repurposed for storing other foods cooked and cooled onsite. EHS advises PIC that single service plastic containers are not intended for repeated ware-washing and should be discarded when the product it comes with is empty or reached expiration. (-0.5)
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed several long spatulas with wooden handles deteriorated, and no longer able to be properly cleaned and sanitized. Remove uncleanable utensils from service. (-0) 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed ambient temperature display on WIF not functional. Repair at earliest opportunity. (-0)
56	0	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee mug with coffee on prep counter beside active meat prep. CDI- Beverage relocated form active food prep. Designate an area for storage and consumption of food/drink for employee’s. (-0)