Premises Information


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Name

VINTAGE WHISKEY & CIGAR BAR, THE

Address

215 E WORTHINGTON AV

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/16/2026

Final Score @ Grade

General Comments

Observed no active preparation during inspection but facility was open and available for service. EHS asked employee who was sitting out in main area the process of preparing an order, the employee stated they would enter prep area and don gloves. I reminded employee that a proper hand wash is required when first entering the prep area.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
23	1.50	Proper date marking & disposition	Yes	No	No	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 mozzarella cheese (1/5), squeeze bottle of pesto (12/21), and meatballs (1/6) all with improper date marks. CDI - PIC voluntarily discarded all items. 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 .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a squeeze bottle stored on the dish machine without a label. PIC stated it is dish detergent. CDI - PIC labeled container.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a stack of clean dishes stored in a bus tub directly on the floor.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in the kitchen starting to show bare spots of concrete and are chipped that need to be painted. Observed black buildup along walls above the can wash.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed heavy odor of cigar smoke through out food prep area. Implementation of better filtration system needed.