Premises Information


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Name

NAZOS TURKISH KITCHEN

Address

8318 PINEVILLE-MATTHEWS RD

STE 710

City/State/ZIP

PINEVILLE

28226

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/9/2026

Final Score @ Grade

General Comments

EHS observed TCS foods in maketop not able to maintain 41F and below despite ambient temp in unit of 35F. Maketop near heat-producing cooking equipment and steamwells which is not a flip lid (but a lid requiring full removal to access the foods, and stays off during service) is not adequate to house TCS foods, as it does not maintain items in compliance at 41F and below. EHS thoroughly explained TPHC for PIC’s consideration. A return visit to assess long term compliance will be conducted. PIC is also advising against any type a cooling in this maketop. All items must reach 41F in a walk in- no other equipment onsite is observed to have suitable cooling capacity. USING TPHC: 1. Ensure food starts at 41F or below. 2. Label foods for no more than 6 hours (if the food will not exceed 70F- 4 hours if it will) 3. Dispose all remaining at the end of the time window. Do NOT cool and reheat. 4. Full out and retain these procedures onsite: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

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. See general comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottled tzatziki sauce, feta humus, chorizo, and stuffed grape leaves in fliptop above 41F. PIC states items have been in fliptop overnight and were not checked for temperature this morning. CDI- Top layer of tzatziki sauce (above fill line) and grape leaves voluntarily disposed of.
23	0	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 several items prepped today or yesterday in lowboy without date mark. CDI- PIC dates items. EHS noticed overall good date marking process onsite. One items without date mark is said to be for employee meals, and EHS advises labeling/segregating the items for employees going forward. Employee food and food for the operation should have distinct spaces. (-0)
33	0.50	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 Observed foods cooling in maketop where cold holding is not effective. CDI- All cooling items complete cooling in WIC. (-0.5)
35	0.50	Approved thawing methods used	Yes	No	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing in WIC since Saturday with ROP still intact. EHS pointed out label on individual filets and explains how and why ROP fish must not be thawed without the introduction of oxygen. CDI- Fish voluntarily disposed of. (-0.5)
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed unpacked single service trays on bottom rack below register, not protected from contamination. CDI- Top item disposed of, remaining inverted to protect food contact side. Leave single service items in their protective sleeve going forward. (-0)