Premises Information


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Name

QDOBA MEXICAN EATS #8016

Address

16331 LANCASTER HY

STE 101

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/14/2025

Final Score @ Grade

General Comments

Assessment of transitional permit conditions; permit expiring 02/02/2026. 1. Install additional lighting above serve line. > DONE. 2. Repair/replace lowboy cooler next to oven, and low boy cooler at front line. > IN PROGRESS. Item being replaced with grill which was there formerly, but had been removed for the trial of hot box steamer as replacement. Trial has ended, facility opting to return to original layout. Fire Marshall to verify installation of equipment at cook line when complete. Lowboy at front has been successfully repaired. No additional cold holding equipment is needed. 3. Replace/repair any damaged flooring tiles and grout. >DONE. 4. Repair ice machine. > DONE. 5. Install brighter bulbs underneath the hood system.>DONE. 6. Caulk behind hand sinks and can wash. 7. Replace any rusty shelving. >INCOMPLETE. 8. Repair towel dispenser at hand washing sink next to WIC. >DONE. 9. Replace door sweep on exterior WIC door. >DONE. The only item remaining is replacement or cleaning of dry storage and clean dish racks above and behind 3 comp sink. PIC encouraged to reach out with any questions or concerns.

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	Yes	No	No	2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC uncertain about how verification of employee health policy training is conducted. EHS verifies resources are available and staff is knowledgeable about reportable/excludable illness and symptoms. (-0) CDI- EHS provided employee health policy for staff to sign. Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe thermometers with significant residue build up. EHS advises increased cleaning frequency. CDI- Thermometers cleaned and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat >300ppm in 3 comp sink. EHS advises PIC concentration should be between 150ppm-250ppm. CDI- Quat diluted. (-1.5)
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	Yes	Yes	No	REPEAT. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on clean rack. CDI- PIC separates items to facilitate drying. (-0.5)
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 clean dish racks and dry storage rack in back of store with rust and dark residue. Restore equipment to cleanable condition, or replace. No point taken for transitional permit item. (-0)
49	0	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 food debris inside far left lowboy at serving line. Increased cleaning frequency is advised. (-0)