Premises Information


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Name

EXIT LOUNGE CLT

Address

410 E MCCULLOUGH DR

STE 130

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/21/2026

Final Score @ Grade

96.50

General Comments

Facility is in violation of permit. EHS Observed dish ware in use at facility. Facility does not have a dish machine limiting dish washing capacity. Dish ware may NOT be used. Single service utensils only. EHS observed cooked and cooled chicken and ground beef. Chef stated that they cook and cool chicken breasts, chicken wings and ground beef. Facility does not have the capacity to cool cooked foods from hot. Raw proteins must be cooked to order or cooked and held hot. Any leftover hot items must be discarded end of day. Future violations may result in permit action. **If facility wants to add a dish machine Mecklenburg county health department (environmental health) must be contacted prior to** Facility refrigeration equipment: 1 tall reach in cooler 1 tall reach in freezer 1 prep top / low reach in cooler Note: Salmon, shrimp, grilled chicken breast (for Caesar salad) cooked to order. Wings will be pre-cooked in the oven, held out on prep table and placed on TPHC. TPHC procedures given to PIC and filled out onsite. Facility may keep wings for 4 hours during service. Wings must be discarded after 4 hours. NO COOLING WINGS.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	Yes	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. Certificate presented did not have accreditation stamp. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
3	1	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 Observed no employee health policy on place. CDI- Policy given to manager and reviewed/ signed by manager and employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
23	1.50	Proper date marking & disposition	No	No	Yes	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). 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 no date marking system in place for facility. EHS reviewed process with manager. Prepared foods should be dated for no longer than 7 days. Raw meats do not require date marking. CDI- All items voluntarily discarded. (Pico, lettuce, chicken, beef) 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 .
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of flour without label. Keep items labeled.