A99

BELLE ACRES COUNTRY CLUB

Name: Belle Acres Country Club
Address: 3025 South Bv, Charlotte, NC, 28203, US

3025 SOUTH BV, Charlotte, NC 28203

Restaurant · NC permit/State ID 20600111094

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Latest gradeA (99)

Last inspectedJul 7, 2026

Inspections on record6

On record sinceSep 26, 2024

Score history

Sep 26, 2024Higher is betterJul 7, 2026

Inspections & violations

Jul 7, 2026 A 99 · 3 violations

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 EHS half off cut watermelon cooling in walk in cooler at 54F. Item low in the unit (not exposed to much cold air) and tightly wrapped in plastic. EHS observed cut golden melon (44F) cooling in RIC also tightly wrapped in plastic. CDI- PIC moved melons to RIC for rapid cooling. After 20 minutes there was no change in temperature. Items were removed from plastic wrap After 45 minutes EHS observed temperatures to be at -0.5- 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 .

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. EHS observed avocados on the make line with sticker still present. Sticker should be removed in washing process. -0-

#55 · Physical facilities installed, maintained & clean −0.5

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed a few broken tiles in kitchen area, near hand wash sink. -0.5-

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Feb 26, 2026 A 97 · 2 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon, scallops, raw beef, raw ribeye, raw tenderloin in the reach in cooler above 41F. See temperature chart. CDI- EHS allowed PIC to rapidly cool items in the reach in freezer. -0- 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 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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 Observed the following items without date marks present (cut tomato, cut lettuce, cut watermelon, cut cantaloupe, cooked pasta). CDI- EHS allowed PIC to date mark items as they were present while the items were prepped. **REPEAT** -3- 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 .

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Oct 24, 2025 A 96.5 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#14 · Required records available: shellstock tags, parasite destruction −1

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed that facility was unable to provided parasite destruction letter for salmon cooked to order. PIC stated that fish is bought fresh from restaurant depot. PIC stated that the fish is frozen after purchase, however, they are not freezing it to required temperatures. EHS advised that facility can reach out to resturant depot for a destruction letter or they shall discontinue undercooking the salmon. 10-day VR Required. -1-

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 Observed several items throughout facility that were not date marked; shredded mozzarella, goat cheese, milk, and cooked potatoes. Housemade chicken salad was found to have a prep date of 10/15, which is beyond the 7-day allotment for holding TCS items. CDI- PIC voluntarily discarded shredded mozzarella, chicken salad, and goat cheese. EHS allowed PIC to date cooked potatoes as they were prepared the day prior and PIC could verify. **REPEAT** -1.5- 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle with bleach concentration above 200ppm. CDI- PIC corrected concentration to 150ppm. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans stored as lean and nested wet. -0-

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple personal food items stored in RIC above food for facility. CDI- PIC move food items to segregated lower shelf where contamination could not occur.

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Jun 25, 2025 A 95 · 9 violations

Inspector comments: Consumer advisory disclosure can be updated to include the wording by each individual item such as “oysters on the half shell (raw oysters), “raw-egg Caesar salad” and/or “hamburgers (can be cooked to order)” OR include wording after asterisks at bottom of page stating “items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients”. May email consumer advisory to EHS to review before posting. EHS observed spray bottle of sanitizer at line, when EHS asked PIC about use, PIC stated that it is sometimes used to spray down dirty plates or knives while in use and observed another spray bottles of sanitizer at BOH, when EHS asked PIC about use of spray bottle, PIC stated that it is used to spray down prep table and that prep table is a non FCS area, whenever items are prepared on prep table, there is always a barrier. EHS educated PIC on ensuring that any FCS are taken to dish machine ore 3-comp sink to be properly W/R/S, and not to use sanitizer for in-use utensils, plates or other item before items are W/R/S. Sanitizer is okay to use on prep table for cleaning as long as it does not become a FCS. At time of visit, no TCS items were in flip top. EHS checked temperature of non TCS items to ensure temperature was being maintained. Refer to temperature chart. Check cold drawers of RIC closest to back door to ensure they are maintaining temperatures of TCS items.

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink with no lid or straw stored in kitchen on dry storage rack above other retail items. -CDI- PIC voluntarily discarded items. -0.5-

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed housemade Caesar dressing containing raw egg stored over unwashed cauliflower and other produce. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee engaging in food prep with a hole in gloves. -CDI- EHS educated food employee on discarding gloves once they are damaged and PIC voluntarily discarded gloves.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed some items past date: housemade cocktail sauce (contains tomato paste) 5/28 (discard 6/3), feta cheese 2/12 (discard 2/18), and hot dogs 5/29 (discard 6/4). Observed some items with no date mark: cut melon, cut lettuce wedges, whole milk, and half and half. Per PIC, items with no date mark were prepared prior day. -CDI- PIC voluntarily discarded items past day and properly date marked other items. -0- 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Repeat violation

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- Observed consumer advisory with no disclosure. **10 DAY VERIFICATION REQUIRED** **POINTS NOT ESCALATED DUE TO BEING DIFFERENT ITEM** -0.5-

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed toxic spray bottle with no label. Per PIC, items were degreaser. -CDI- PIC properly labeled items. -0-

#37 · Food properly labeled: original container

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 squeeze bottles on the cook line with no label. -0-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair areas of walls behind equipment in kitchen area and grill. **REPEAT** -1- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed brick walls behind grill area. Extend protective covering or paint in a light color in washable paint and seal to ensure that brick wall is covered in areas subject to food splash.

#56 · Meets ventilation & lighting requirements; designated areas used

6-303.11 Provide required lighting intensity. Observed low lighting in WIC out back. -0-

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Feb 18, 2025 A 95 · 13 violations

Inspector comments: Observed temperatures of items in RIC #2 and outdoor WIC right at 41F. EHS advised PIC to monitor units to ensure that ambient air and temperatures of TCS items does not exceed 41F and have units serviced if needed. EHS provided handwashing signs and written V&D procedures.

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrhea procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. -0- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw shrimp and return to food prep and change gloves without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC touch RTE peppers with barehands. -CDI- EHS educated PIC on no barehand contact with RTE foods and PIC voluntarily discarded items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsink in women’s bathroom and behind bar. -CDI- EHS provided stickers. -1-

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over RTE ham in 2 door RIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm at dish machine. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMP SINK UNTIL REPAIRS HAVE BEEN MADE** -1.5- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed peppers and onions holding above grill surface below 135F. EHS educated PIC on ensuring that items are held at 135F or above and PIC reheated items to above 165F and held on grill. -0- 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed no consumer advisory on salmon, burgers, steaks and Caesar dressing containing raw egg on menu. Per PIC, new menus have been ordered and should be in next week. **10 DAY VERIFICATION REQUIRED** -0.5-

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

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 chicken salad and housemade Caesar dressing (contains eggs) cooling in RIC with lids at low rates. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items in RIF to facilitate rapid cooling. -0- 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 .

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in-use container of oil stored on floor below prep table. -CDI- EHS educated PIC on proper storage and PIC relocated items. -0-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl with no handle stored in blue cheese in RIC. -CDI- EHS educated PIC on proper use of in use utensils and PIC removed item. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair areas of walls behind equipment in kitchen area and grill. **REPEAT** -0.5- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed brick walls behind grill area. Extend protective covering or paint in a light color in washable paint and seal to ensure that brick wall is covered in areas subject to food splash.

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Sep 26, 2024 A 95.5 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in kitchen area. PIC will have someone clean it soon.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw and milk that were stored above 41 F. Items were in coolers for less that 2 hours. CDI- items were placed in cooler and allowed to chill. 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 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a pack of wieners that were date for 7/27/24. PIC stated that items were frozen since that date. CDI- education was performed to make sure that dates of opening, freezing, and thawing were placed on package. Package of wieners were denatured and discarded into trash. -zero- 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 .

#36 · Thermometers provided & accurate −0.5

4-502.11(B) Provide accurately calibrated thermometers. Pf. Facility does not have a thin-digital thermometer for testing food. VR- facility has up to ten days to provide a proper thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

#37 · Food properly labeled: original container −1

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. Provide labels for containers of seasonings above prep unit across from kitchen area.

#55 · Physical facilities installed, maintained & clean

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BELLE ACRES COUNTRY CLUB” or State ID 20600111094). Inspection type (routine vs. follow-up) is not published in the county's data.