Premises Information


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Name

SHUFFLETOWN GRILL

Address

10220 ROZZELLES FERRY RD

City/State/ZIP

CHARLOTTE

28214

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/4/2025

Final Score @ Grade

96.50

General Comments

Facility is changing hours to include dinner. Facility will be open until 9:30 pm beginning next week. Facility will be applying to have the facility as a commissary for the owner’s food truck. EHS advised owner to call the main office at 980-314-1620 and ask to speak with someone in plan review when he is ready to move the truck to this facility. Menus have chicken, fish, pork chops and shrimp items asterisked. These items are not served raw or undercooked. EHS strongly recommends removing these asterisks from the menu. Menus also have asterisks at the end of the description of the dish with undercooked product. Menus need to be changed to ensure customers know that the undercooked item is the eggs. Facility is in compliance as it says “Eggs and hamburgers are cooked to order. Consuming raw..”. EHS recommends owner to provide draft of updated menu prior to printing. All transitional items complete. EHS will be monitoring back ceiling for clean ability over the next couple of months. Status to remain U until further evaluation.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	No	No	No	2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Through discussion with employees, they were unaware of employee health requirements. EHS provided employee health documents in Spanish and employees then recognized the information and that they had signed a full policy which was provided by the owner. Ensure that staff are aware of requirements and where to find the information they need. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
8	0	Hands clean & properly washed	Yes	No	No	2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee turn off faucet with bare hands after washing them and then begin to don gloves and work with ready to eat food. CDI: Employee educated on proper handwashing, rewashed hands and donned gloves. All future hand washes completed properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink with storage of scrubbies and a bottle. CDI: Sink cleaned out. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee dumped in front handsink. CDI: Sink properly cleaned.
15	0	Food separated & protected	No	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over ready to eat items in the walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chicken stored in thank you bags. CDI: Thank you bags no longer used for unpackaged food.
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 sausage patties cooling in reach in cooler with 10 min left in the cooling window still at 93F. CDI: Product moved to sheet pans and cooled in remaining time to 70F. 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 .
23	0	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 hot dogs in reach in cooler from 8/25. CDI: Hot dogs voluntarily discarded. All other date marking in facility was in compliance. 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 .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	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 written procedures for items that are held on TPHC. PIC was able to describe process to EHS. CDI: Procedures written during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on shell eggs and hasbrowns. PIC indicated that he pulled them out at 6am when they opened. CDI: Time marked on product. Ensure time is marked each time that product is brought from the cooler.
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 Observed sausage patties cooling while tightly packed in a 1/3 pan cooling in a reach in cooler. CDI: Product was moved to sheet pans and cooled in the walk in cooler. 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 .
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed slicer with cracked enamel coating that is no longer smooth and easily cleanable. CDI: PIC removed slicer from use during inspection and will be removing it from the facility today. Observed sieve damaged with loose mesh. CDI: Sieve voluntarily discarded.
49	0.50	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on gaskets and outsides of equipment throughout including doors, sides, around wheels, and other hard to reach areas. Ensure more frequent cleaning.
55	0.50	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 several areas throughout facility where there is food debris and grease build up particularly in cracks and crevices of piping permanently attached to the walls, in high splash zones, and around equipment in hard to reach places. Observed dry storage shelving with build up.