Premises Information


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Name

JASMINE GRILL

Address

10601 CENTRUM PY

City/State/ZIP

PINEVILLE

28134

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/6/2026

Final Score @ Grade

General Comments

If PIC wishes to use TPHC (Time as a public health control), in which time instead of temperature is used as a safety measure, they should follow these instructions: 1. Complete the procedure form and keep on file. Does not need to be hung up, but must be available onsite if TPHC is being used. TPHC procedure form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish version: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish 2. Ensure food starts at 41F or below. 3. Label food for time. If food will not come above 70F, it may be marked for 6 hours. If it WILL come above 70F, it should be marked for 4 hours. 4. At the end of the 6 or 4 hours usable window, remaining portions must be disposed of. PIC should verify disposal is completed. Do not cool and re-use remaining portion after the TPHC window has passed. For questions or concerns, reach out to EHS at anytime.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 garlic and oil sauce in portioned containers above fill line in fliptop. Cups above fill line were observed at 45F-47F. CDI- EHS verifies primary stock in WIC (where portioned supply originated late this morning) below 41F. PIC rapidly cools overfilled containers back to 41F inside WIC. EHS advises either filling cold well significantly less, or utilizing TPHC. See general comment for TPHC guidelines. (-3) EHS will institute a Risk Control Plan if fliptop temperatures of TCS foods are not 41F or below at the next inspection. EHS may make compliance visit at random to check.
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled oil at cook line. PIC states it is difficult to keep label affixed on oily container. EHS advises labeling the prep top directly next to where the bottle is stored. CDI- Oil labeled. (-0)
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed silverware on front counter for ordering arranged with food contact portion facing upwards. EHS discusses need to arrange silverware so customers and staff only touch the handled portion. (-0.5)
49	0.50	Non-food contact surfaces clean	No	No	No	4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed need for increased cleaning frequency of fryer baskets. Grease residue has significantly accumulated on metal wire. (-0.5)
55	0	Physical facilities installed, maintained & clean	No	No	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 food debris on floor in WIF. Increased cleaning frequency advised. (-0)