Premises Information


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Name

YUME / SIZZLING

Address

10500 CENTRUM PY STE #301

City/State/ZIP

CHARLOTTE

28134

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

6/3/2026

Final Score @ Grade

General Comments

EHS observed retained TPHC instructions for cooked foods (fried items, hot steam table items) as well as items held at cold stations. EHS observed that instructions for items held on hot TPHC listed items as viable for 6 hour time holding. PIC confirmed that items were only held for 4 hours and TPHC instructions were adjusted accordingly.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.14 Post a handwash sign at each handsink. Observed counter area handsink without handwashing signage. CDI - EHS provided handsink signage and observed employees placing handsink sticker at dispenser.
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed four (4) unopened plastic barrels of mayonnaise held beneath raw chicken in poultry RIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed produce (avocados) stored above sauces in WIC. REPEAT CDI - PIC corrected storage order of food stored within units as directed. EHS and PIC reviewed posted storage order guides from previous inspections. WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed one (1) bin of cooked potatoes with partially removed plastic wrap in WIC. Per conversation with PIC, items had been placed to cool approximately than two hours prior. EHS observed potatoes above 70F approximately 30 minutes after initial observation. CDI - PIC voluntarily disposed of improperly cooled TCS foods. EHS and PIC reviewed cooling parameters charts posted from previous inspections. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) butane food torch stored within bin of sealed food items (dry goods, etc.) at dry storage. CDI - PIC removed torch from food storage.
33	0	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 EHS observed improperly cooled potatoes in WIC. CDI - EHS reviewed cooling methods with PIC, including rotating and stirring food as needed, using freezers, etc. 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 .
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) stack of unopened boxes in walk in freezer stored directly on floor. All other boxes were placed on shelves or risers.
45	0.50	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately seven (7) stacks of single service articles (to go trays and lids) at cart at sushi station with exposed food contact surfaces. CDI - PIC and EHS inverted containers to prevent potential contamination. REPEAT.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non functioning NSF chest freezer at rear of kitchen replaced with seemingly non commercial standing freezer. Freezer was observed properly holding frozen goods at proper temperature. Provide documentation verifying that freezer is ANSI certified or equivalent or replace with ANSI certified or equivalent equipment.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed QAC test strips for three compartment sink sanitizer; however, EHS observed no test kit or test strips for chlorine sanitizer held within spray bottles throughout kitchen. A verification will occur no later than 06/13/2026.
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 one (1) sealed bag of employee food and one (1) bin of employee creamers and milk stored above food held for resale in RIC 1. CDI - PIC rotated employee food to sit below food held for resale.