Premises Information


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Name

PO BOY'S LOW COUNTRY SEAFOOD

Address

3022 FREEDOM DR

City/State/ZIP

CHARLOTTE

28208

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/1/2025

Final Score @ Grade

97.50

General Comments

NON-COMPLIANT items 1.Floor tile missing under prep sink near floor drain showing exposed concrete. 2.Floor to wall joint missing tiles near entrance of kitchen showing exposed wood. 3.Floor tile missing under 3-comp-sink showing exposed concrete. 4. WIC metal flooring loose and detaching in the center and front door. 5. WIF front door damaged allowing for ice build up and metal flooring also loose and detaching

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	No	No	No	4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice machine lid with debris build up. Increase frequency of cleaning.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes in low boy cooler above 41F. PIC moved container of cut tomatoes to RIF to cooldown. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several portion cups of coleslaw in flip top unit above 41F. CDI - PIC voluntarily discarded pan of portioned coleslaw. Long term compliance is to have foods prepared at ambient air to cool down in WIF/WIC first before stored in equipment. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4x containers of raw shrimp at 60F in low boy cooler covered and stacked. Containers were moved to WIC to quickly cool. 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 .
28	1	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 two spray bottles of sanitizer stored on flip top unit. Observed 3x aerosol cans of Lysol co-mingled with herbs/spices containers on lower shelf of prep table. CDI - PIC moved all items to chemical storage rack.
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 a few boxes of food stored on the floor in WIF.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single service bowl used to scoop raw shrimp out of container. CDI - PIC voluntarily discarded single service bowl and switch to serving spoon.
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 ceiling tiles and vents throughout kitchen with dust and debris build up. Increase frequency of cleaning.