Premises Information


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Name

COQUETTE

Address

101 S TRYON ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/12/2026

Final Score @ Grade

General Comments

NOTE: Facility is in violation of permit conditions, see below. EHS observed cooked and cooled leek puree, cauliflower puree, cauliflower, garlic confit, potato salad (cooked and cooled on site), hot brine pickles, large batch chicken broth, cannellini beans. Items have not been approved for cooling. The menu for the facility has also been changed. EHS will complete an in depth review of all items and re-assess cooling for the facility. Facility will only cook and cool approved items until new menu/ cooling items are approved. EHS found shrimp cooked this morning cooling in the prep to unit, instead of the blast chiller. Cooked food is to be cooled in the blast chiller only. Continued non-compliance in the future will result in permit action. **PERMIT AMENDED by L. Combo-Smith to include approval of cooking/ cooling of roasted carrots, onions, green beans, artichokes, potato beignets, shrimp, foie gras (not cured), chicken quarters, rabbit, duck confit and pork belly. No items may be added to this list of cooking/ cooling without prior EHS approval. See visit sheet for 11/25/25 for more details.** **Please notify EHS of any additional changes to menu or cooling list prior to implementation.**

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large amount of ice dumped into the hand sink at the line. CDI- Removed. Do not dump items in hand sink.
13	0	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed creme frainche with microbial growth. CDI- Discarded.
15	1.50	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters and salmon stored above ready to eat items in the tall reach in. Observed raw quail eggs stored above RTE items in prep top. Observed cold smoked salmon behind RTE items in PT unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken to be cleaned at dish pit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
17	0	Proper disposition of returned, previously served, reconditioned & unsafe food	Yes	No	No	3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P Observed open bowls of salt placed in dining tables for customers. Salt is open and exposed to all customers. Containers stay on the dining tables for all customers who sit at the tables throughout the day. CDI- Salt containers removed. PIC will buy closed shakers for service.
18	1.50	Proper cooking time & temperatures	Yes	No	No	3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked to 160F. Chicken was being transferred to another pan to be cooled in the blast chiller. CDI- Chicken cooked to 171F.
22	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef tartar, shrimp, lobster dressing, garlic confit, cauliflower sauce, duck sauce, pea puree, hot brine pickles, peas, rocquefort sauce, mushrooms, car sauce in prep tops, cold drawers and single door tall reach in holding above 41F. CDI- beef lobster dressing, hot brine pickles, pea pure, cauliflower pure discarded. All other items had cooled to 41F or below within 4 hours. 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 .
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). 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 milk in tall RI, blood sausage and car sauce without dates. CDI- Dated with date prepared. 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 time procedures for items in the hot well on TPHC. CDI- EHS gave sheet to fill out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 shrimp cooked earlier this morning placed into the prep top unit at 74F. CDI- Shrimp pulled and placed into blast chiller. 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 .
35	0	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 salmon thawed while still in sealed packs. CDI- Removed.
37	1	Food properly labeled: original container	No	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 no labels for any of the seasonings used for service. Label items