Premises Information


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Name

POOLES PLATES

Address

2200 THRIFT RD

City/State/ZIP

CHARLOTTE

28208

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

10/14/2026

Final Score @ Grade

98.50

General Comments

EHS educated PIC about ensuring to transport cold items in an ice bath or other methods to ensure that items are maintained at 41F or below during transport and to put items away once she arrived to commissary kitchen until she was ready to use them. And to also ensure to transport items in a way to maintain storage order and prevent potential contamination. EHS provided V&D cleanup procedures and written EHP.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedures and PIC rewashed hands. -0- 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 .
15	0	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 shelled eggs stored on top of bread in cooler. -CDI- PIC removed items to correct storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 2 packages of Gruyere cheese sitting out in cooler at ambient air at 57F. PIC stated that she had just purchased items today less than 4 hours ago. -CDI- PIC placed items in WIC to cool back down. -1.5- 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 .
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed some wooden utensils. Remove. -0-