A95
SANKALP TASTE OF INDIA
16640 HAWFIELD WAY DR #103, Charlotte, NC 28277
Restaurant · NC permit/State ID 20600111540
Latest gradeA (95)
Last inspectedJun 12, 2026
Inspections on record2
On record sinceMar 9, 2026
Score history
Mar 9, 2026Higher is betterJun 12, 2026
Inspections & violations
Jun 12, 2026 A 95 · 7 violations
Inspector comments: Transitional permit conditions have been met as of 06/12/26. Transitional permit is made permanent, now on K status.
Prior to catering, the following must still be verified and approved:
1. Hot boxes, cambros, and catering process for offsite catering orders. PIC should reach out to EHS for assessment of catering once ready, but prior to beginning. Catering quantity will be approved dependent on meals-per-day and available equipment.
2. Buffet tables and TPHC process must be verified with EHS before beginning buffet operations.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed several microwaves with food debris inside.
CDI- Microwaves cleaned. (-0)
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
REPEAT.
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).
Observed multiple RTE foods in fliptop, lowboys, and WIC without date marks.
CDI- EHS confirms prep dates of each items with Chef who prepared and allows dating of items. Date mark all RTE foods that are not prepped and used entirely within the same day. (-3)
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
10 DAY VR.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probed food thermometer available onsite. Provide verification of thermometer to EHS within 10 days. (-0.5)
#37 · Food properly labeled: original container −1
Repeat violation
REPEAT.
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 multiple working spice containers and oil bottles without labels. (-1)
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple soiled wiping cloths on various prep surfaces without sani-bucket made up for their storage.
CDI- PIC makes sani-bucket with chlorine sanitizer for storage of in use cloths. (-0)
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed utensils in 84F water at stove.
CDI- Heat increased and water brought above 135F. (-0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed standard white wiping cloth being used to transfer naan dough into tandoor oven.
EHS discusses with staff that wiping cloths are not approved for food contact. Provide cloths which are 100% undyed, natural fibers, wood paddle, non-synthetic cheese cloth, or food grade “naan pad”.
EHS also observed tin foil lining wooden platters on storage rack and spice storage area at cook line. Staff were informed that tin foil must be single use only. Clean equipment at required frequency and do not cover with material that is not durable or washable. (-0.5)
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed Coca Cola beverage cooler graded for storage of commercially pre-packaged items only being used to store many house made TCS foods. EHS notes cooler is properly holding foods at 41F and below, but should be replaced with an approved cooler for this purpose at the earliest opportunity. Monitor equipment and foods inside regularly to ensure cold holding is in compliance.
Mar 9, 2026 A 95 · 9 violations
Inspector comments: Form for TPHC (time as a public health control) written procedures: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english.
Fill out form today, and retain copy onsite.
TPHC STEPS.
1. Ensure the food begins hot at either the proper cook temperature, or 165F and above for house-made or house prepped foods which have been reheated. OR the cold foods begin at 41F or below.
2. Label items for time. Food should not exceed 4 hours in they will come above 70F, or 6 hours if they will. This establishment should use 4 hour TPHC.
3. Ensure disposal of all remaining food occurs at the end of 4 hours. Ensure it is clear to staff who is responsible for overseeing the disposal. Do NOT cool or continue to use foods after the time window has passed.
Transitional permit conditions (expiring on 07/13/2026)
1. Chemical dish machine shall be in good repair before beginning dine-in operation. PIC should not begin service until onsite verification has been
conducted. (DONE)
2. Verify hot box, cambros, and catering process with EHS before beginning catering orders. PIC should reach out to EHS for assessment of catering once
ready, but prior to beginning. Catering quantity will be approved dependent on meals-per-day and available equipment.
3. Verify buffet tables and TPHC process with EHS before beginning buffet operations.
4. Ensure walls and floors are clean (DONE)
5. Ensure flooring in good repair. Repair cracks and damaged tiles so floor is smooth, cleanable, and not retaining water. (DONE)
6. Replace peeling rubberized shelving in walk-in-cooler. (DONE)
7. Add one wall mounted dish rack near 3 compartment sink.
8. Clear or replace dry storage shelves with rusting and corrosion. (DONE)
9. Remove unsealed-wood handled utensils and replace with material that is smooth, cleanable, and non-absorbent. (DONE)
10. Maintain premises free of pests. (DONE)
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Follow-up verification required
10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification method for ensuring staff is trained on the employee health policy and reporting agreement. PIC should have employees sign the form at earliest opportunity and send signed copies to EHS via text or email within 10 days. Staff did respond correctly to EHP questions when asked. (-0)
FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
#15 · Food separated & protected
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 uncovered container of raw egg yolks beside RTE foods in fliptop.
CDI- Eggs lidded. EHS explains that raw foods cannot be stored beside ready to eat, and if so, coverings must be used to prevent any contamination of the RTE foods. (-0)
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes stored as clean with visible food debris or grease residue remaining.
CDI- Dishes re-washed, rinsed, sanitized. (-1.5)
#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
EHS observed several microwaves with cooked, RTE foods (white rice, cooked potato) inside at room temp, which staff state their intention is not to hot hold; but to warm per customer orders. EHS spends time discussing the need to keep TCS food cold (at 41F and below), hot (135F or above), or held on TPHC (labeled for 4 hours, all remaining disposed of afterwards.
EHS also observed cooked chicken and TCS house made sauces (cashew, curry sauce, etc) on dry rack beside cook line which finished cooking at 11am, and PIC stated no further intention than to be held in that location until used. EHS intervened and explained TPHC throughly, which must be implemented for this process going forward. See general comment.
CDI- All foods in microwave at room temp voluntarily disposed of. All items with cook time verified labeled for 4 hour TPHC. (-1.5)
#23 · Proper date marking & disposition −1.5
Corrected during inspection
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).
Observed several RTE foods inside WIC, and all RTE items in fliptops, without date marks. EHS does in depth education on date marking with PIC and all staff present.
CDI- EHS verified prep dates with PIC and Head Chef. Items made today and yesterday allowed to be date marked retroactively. EHS also advises that date marks can be done with dry erase markers or sticker labels on the fliptop lid instead of containers.
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 cooked lamb and chicken in WIC prepped in February.
CDI- Meats voluntarily disposed of. (-1.5)
#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
Observed large plastic tub of lidded cabbage cooling in WIC, and tightly wrapped sheet pan of cooked spaghetti cooking on kitchen counter.
CDI- Lids and wrappings removed, spaghetti brought to cool in WIC. EHS advises staff on proper cooling methods. Containers should not be lidded or wrapped until foods reach 41F. Foods densely packed in tall containers should be carefully monitored, as deep containers do not facilitate air flow to all portions of the food. (-0.5)
#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 spices and herbs unlabeled at various locations in establishment. Label all spices and herbs with product name. (-0)
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several boxes of food on floor in WIF. (-0)
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed several soiled wiping cloths on prep top across from cook line.
CDI- PIC creates sanitizer bucket for their storage. EHS advises PIC on proper use and storage of used wiping cloths. (-0)
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SANKALP TASTE OF INDIA” or State ID 20600111540). Inspection type (routine vs. follow-up) is not published in the county's data.