A91.5

CARIBBEAN HUT

200 W WOODLAWN RD, Charlotte, NC 28217

Restaurant · NC permit/State ID 2060018138

Latest gradeA (91.5)

Last inspectedOct 20, 2026

Inspections on record37

On record sinceDec 31, 2014

Score history

Dec 31, 2014Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 91.5 · 10 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during the inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed stewed chicken and rice in the RIC that was from the day prior above 41F. Also observed curried goat that was in the WIC that was above 41F. Repenting employee stated that none of those items have been removed from those units today. Items did not reach the appropriate cooling parameters from the day prior. -CDI- The necessary food items were voluntarily discarded. (1.5 pts) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed plantains that were said to be held for 4 hours with no time stamp. Respective employee stated that they were placed out at 11am when the facility opened. -CDI- Correct time stamp was provided. (1.5 pts)

#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 spray bottle of chlorine sanitizer not labeled. -CDI- Bottle was labeled. (0 pts)

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

Corrected during inspectionRepeat violation

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 stewed chicken, cooked rice, and curried goat that had been wrapped in plastic before being fully cooled. The items were unable to be properly cooled due to being tightly wrapped in plastic. -CDI- The necessary items were voluntarily discarded. EHS coached on proper cooling methods. Due to different circumstances from last inspection, points not escalated. (0.5 pts) 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 .

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pests and a live roach in the kitchen. Respective employee stated that they were serviced for pests roughly 3 weeks ago. EHS suggested getting serviced for pests again. (1 pt)

#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 wiping cloths not being stored in a sanitizer solution. -CDI- wiping cloths were placed in a properly concentrated chlorine solution. (0 pts)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wire racks in the WIC starting to chip and rust. Resurface or replace the necessary racks. (0 pts)

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light shields for the lights next to the RIC and WIC. Precise light shields. (0 pts)

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Jun 15, 2026 A 95 · 7 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and recontaminate hands by turning off faucet without a barrier. CDI hands rewashed.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled strainer, plates stored at top of dry storage rack with food build up, and bowl with leftover food debris. CDI items moved to sink for cleaning. 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 .

#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 no dates on items in walk in unit that was prepared the day before with dates on them. CDI items dated. Observed pans of Mac and cheese that were in the reach in freezer that were not date marked. CDI items dated. 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 Escovitch that was prepared 5/27 that has heat treated plant food. PIC stated the vinegar allows the to keep for longer than 7 days. Told PIC they must maintain 41F or below unless they want to apply for Variance to render the product nonTCS. CDI product discarded. 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 · Time as a Public Health Control; procedures & records −1.5

Follow-up verification required

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 written procedures that were prepared for plantains held on TPHC. CDI written procedures provided. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed plantains with no time stamps once time started. CDI PIC provided prefilled out 2 hour time stamps for the day. Told PIC they can not prefill time stamps. Time stamps must be recorded as items are removed from temperature control. CDI time stamps fixed.

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

Repeat violation

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 pans of cabbage, rice, curry chicken, goat meat, and rice on rack sitting out for 30 minutes and items are only dropping 2 degrees. CDI items moved to walk in cooler. Repeat. 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 .

#49 · Non-food contact surfaces clean −1

Corrected during inspectionRepeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed racks and shelving in need of cleaning and bottom of reach in freezer at the beginning of inspection with soiled area at the bottom of the unit and interior of containers to hold knives and ice scoop that was soiled with debris. Repeat.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

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 personal drink stored in reach in freezer above food for the facility. CDI item relocated.

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Feb 26, 2026 A 93.5 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee handling raw chicken, clean sheet pans, walk in cooler door and items from oven without handwashing. Hands were quickly rinsed in handsink. CDI - PIC instructed handwashing and reviewed when to wash with food employee. -2-

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken and goat in RI to far left near 3-comp sink at 58F after cooling overnight. Per PIC, food has not been out of cooler. CDI - PIC voluntarily discarded and contacted repair tech to check unit. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#28 · Toxic substances properly identified stored & used −2

Repeat violation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer above 200ppm. CDI - PIC educated staff on how to make sanitizer of correct concentration for long-term compliance. REPEAT -2-

#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 cooked foods cooling overnight still at 58F this afternoon. Per PIC, items have not been removed from cooler. Ambient air in cooler was 52F. CDI - Product voluntarily discarded and repair tech contacted for service. -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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk at 3-comp and prep sink, allowing seepage of water down walls and creating buildup. Seal to wall. -0-

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on shelving for dry storage and in cold holding equipment. Clean often enough to prevent buildup. REPEAT -1-

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floors, wall and ceilings near 3-comp sink and cook line. Clean often enough to prevent buildup. -0-

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Oct 13, 2025 A 94 · 9 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed dishwasher washing and rinsing but not sanitizing dishes properly rather they were spraying food containers with pure bleach spray. -CDI- EHS coached PIC on proper w/r/s processes and dishes were put back into w/r/s processes. 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 .

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed curry chicken in HH cabinet at 78F PIC stated that it was placed into the cabinet after cooling down an hour prior. -CDI- PIC placed into the oven to properly heat back up to 165F before being placed back into HH Cabinet. -Points not escalated due to noticeable improvements since last inspection- 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 .

#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 chicken in WIC at 44F and cooked curry goat in Stand up RIC at 43F. All other foods in WIC and in Standup RIC were 41F or below. -CDI- Raw chicken was cooled down using venting large containers and utilizing freezer space. Cooked curry goat was from the day prior and was voluntarily discarded. 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

3-501.17 (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- Observed Cooked vegetable sauce and cooked RTE chicken in WIC with no date marking present. -CDI- PIC was able to date mark both containers with proper prep dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed spray bottle of bleach with a concentration of over 400PPM. -CDI- Bleach was diluted to proper concentrations using water. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Bottle of bleach had no label present. -CDI- Bleach bottle was labeled.

#36 · Thermometers provided & accurate −0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer present in the facility. Facility must be able to provide thin probe thermometer. -10 DAY VR-

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed only the PIC of the facility wearing a head covering. ALL Food Employees must wear head covering.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed tearing gaskets on the HH cabinet behind the 3-comp sink. Replace or repair gaskets as needed.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of debris on the sides and surfaces of grill and oven, as well as shelving under prep surfaces and above 3-comp sink. Increase cleaning thoroughness and frequency.

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Mar 17, 2025 A 93.5 · 9 violations

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine that was registering at above 400 ppm that was used for sanitizing 3-comp sink and containers. CDI- chlorine solution was reduced to 50-100 ppm. 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 −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of jerk chicken in different areas that were held below 135 F. PIC stated that items were prepared yesterday and reheated this morning. CDI- both containers were placed in oven to reheat to 165 F. 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a container of sanitizing solution that was not labeled stored near steam table in kitchen area. CDI- container was labeled.

#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 containers of food that was cooling at room temperature on cooling rack. CDI- spoon was placed in items to allow for better cooling before placing in walk-in cooler. 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 .

#40 · Personal cleanliness −0.5

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on a hair restraint.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of grill and fryers in kitchen area. Clean 3-comp sink and shelving in dish room area. Clean shelving underneath prep tables and in cabinets in kitchen area. REPEAT (full points).

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed spray nozzle at 3-comp sink stored below the fill line in sink. CDI- spray nozzle was placed on the ring of the handle. -zero-

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean dust from a/c vents and ceiling tiles in kitchen area.

#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 employee water bottle stored along with customer food in reach-in cooler. CDI- shelving was labeled “employee area”. -zero-

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Nov 7, 2024 A 94.5 · 7 violations

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken cooling in WIC at 47F with no change in temperature from 10:38am to 11:30am. -CDI- PIC immediately placed the chicken in the freezer to cool quickly. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple tubs of raw chicken above 41F in the WIC. PIC voluntarily discarded the tubs of chicken. REPEAT*** Facility shall use the 2 door RIC for storing TCS foods until the WIC is repaired. Verification Required*** 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 .

#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 cooked chicken cooling in a large container tightly wrapped with plastic. -CDI- PIC removed the plastic to allow better air flow so the food item could be quickly cooled. 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 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed food frozen food being thawed in running water at 73F. Running water must be 70F or below when using running water as a method of thawing. -CDI- PIC quickly placed ice in with the frozen food to continue thawing safely.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of dishes wet stacked while being stored as clean.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed the thermometer in the WIC reading above 45F. Maintenance required for the WIC.

#49 · Non-food contact surfaces clean −1

Repeat violation

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Aug 19, 2024 A 93 · 6 violations

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk-in cooler such as curry goat, curry chicken, oxtails, and gravy stored in walk-in cooler above 41 F. All items were cooked and dated yesterday. The thermometer is reading above 50 F. TCS foods in walk-in cooler were denatured and discarded into trash. VR- facility has up to three days to repair unit. 2-door reach-in is used, but facility will not be able to cool foods unit the walk-in cooler is repaired. REPEAT (full points). 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

#39 · Contamination prevented during food preparation, storage & display −2

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of rice and peas, and curry chicken cooling on shelf uncovered with dirty shelving. CDI- items were placed in Hot holding unit. REPEAT (full points).

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on counter near steam table in kitchen area. CDI- Cloth was placed in sanitizing solution.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Thermometer on in walk-in cooler is reading above 45 F. Repair walk-in cooler.

#49 · Non-food contact surfaces clean −0.5

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners or under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

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May 20, 2024 A 93.5 · 6 violations

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items in WIC such as raw and cooked chicken, raw shrimp, shredded cheese, and shredded cabbage holding above 41F. WIC ambient temperature 47F. PIC discarded all TCS food items in WIC during inspection and called maintenance company. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on any TCS items in WIC. All food was discarded due to unit not holding temperature, so no further action was needed. EHS advised PIC to date mark any TCS foods held in facility for over 24 hours. 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 −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pan of sanitizer not baring label. CDI - EHS had PIC label sanitizer during inspection.

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four pans of cooked chicken in WIC stacked directly on top of each other, with no barrier between the bottom of the sheet pans and the cooked chicken. EHS recommended against this during inspection. Chicken was discarded due to WIC unit not holding temperature, so no further action was needed.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed strainer in dish pit warped and broken, exposing sharp edges of the utensil. Observed WIC in facility not holding proper temperature. PIC discarded broken utensils and called for maintenance on WIC during inspection.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee cellphones stored on food prep areas during inspection.

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Nov 3, 2023 A 92 · details not yet loaded