Premises Information


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Name

550 FOODHALL

Address

550 S TRYON ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/17/2026

Final Score @ Grade

General Comments

Facility sells sushi all days except Thursday when there is a vendor partner from a local restaurant who caters and sells items. Today Miami Fusion was on site. Ensure these vendors maintain items at the correct temperature during transport and at all times as this area is a part of the permitted facility. Today some of the products were received within the temperature danger zone, however temps were taken upon departure as a part of the required process. Items were cooled or reheated due to them being received within 2 hours, however in the future due to capacity concerns, EHS advises that facility place items on TPHC for when they were temped at the facility or discard at the PIC’s discretion. Facility conducts a large amount of cooling. Due to lack of space in the blast chiller, several items are cooled in the walk in freezer. This is acceptable, however due to volume in the freezer for storage and then the many items cooling, space is beginning to become an issue. Future inspections may result in capacity violations if cooling is not conducted as required. EHS recommends staggering prep times, prepping in advance to cool properly in the walk in coolers as needed, and ensuring large amount of items are not sitting out during prep to reduce the amount of cooling required. Facility has packaged cookies and desserts on display at action stations. Items do not have labels, but there are staff at each of these areas. Facility has “ingredient ambassadors” who they ask regularly when needed for allergen questions. EHS recommends placing allergens on the display tags for these packaged items.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handling cell phone and then enter the coffee bar area and don gloves and move to work with food items without washing hands. CDI: Employee was directed by PIC to wash hands. Employee washed hands and donned new gloves.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in the coffee bar area. CDI: Paper towels provided.
12	0	Food received at proper temperature	Yes	No	No	3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed lettuce and tomato received above 41F, and chicken received below 135F from outside restaurant vendor partner. Cold items were transported without ice/ice packs. CDI: Items cooled and reheated, respectively, due to documented times and temperatures when product was leaving the facility and it had been less than 2 hours. (See general comment at end of report). 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bananas stored with washed apples. CDI: Apples rewashed. Observed berries stored over washed apples in their original containers. CDI: Berries rewashed and placed in a clean container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed squash in hotbox, fried onion straws on the counter, and shrimp on the chopped and wrapped line holding below 135F. CDI: Shrimp and fried onion straws voluntarily discarded. EHS advises placing all fried items intended to remain hot on TPHC. 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	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed chimi slider burger on TPHC log documented below 135F. Cook stated that the product temped at 160F but because it is an ambient item, he cooled it slightly before placing it out per recipe. CDI: Time and temp adjusted for 10:30 and 160F. EHS explained that items have to start at 135F and above or 41F and below to be placed on TPHC. Going forward, ambient items will be temped and documented on the TPHC sheet when they are outside of the temperature danger zone. 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 items from the chef’s table station that were held on TPHC were taken back to the walk in cooler and cooled instead of discarding as TPHC requires. Employees did not fill out the TPHC log indicating what happened with the food to show discarded/sold out. CDI: Items voluntarily discarded. Observed ham and whole shell eggs at chef’s table with no time marked. CDI: Products voluntarily discarded as it was at end of breakfast. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures written for grill station or Italian station. All items were at 41F, although employees indicated items were on TPHC and many are held out at room temperature. CDI: Procedures written, times and temperatures documented as required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed gasket on drink/salad bar walk in cooler split. Observed door on hotbox at chopped and wrapped line not closing properly. Observed cooler at the sushi area holding above 41F. 1 hour prior temp was documented below 41F on log. No TCS items present. CDI: Items removed and maintenance called.