B88

HALAL GYRO MAN

5427 N SHARON AMITY RD, Charlotte, NC 28215

Mobile Food · NC permit/State ID 2060031167

Latest gradeB (88)

Last inspectedJul 15, 2026

Inspections on record25

On record sinceJan 22, 2019

Score history

Jan 22, 2019Higher is betterJul 15, 2026

Inspections & violations

Jul 15, 2026 B 88 · 12 violations

Inspector comments: MFU inspected at corner of N. Tryon and 5th St. (Outside Performing Arts Center) EHS observed MFU open without grade card posted. EHS reminded PIC that issued grade card must be posed conspicuously per General Statutes.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspectionRepeat violation

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not able to demonstrate knowledge of food safety practices when asked by EHS and evident by multiple priority violations. CDI: EHS provided education. REPEAT.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager present. A CFPM Shall be on-site during all hours of operation. REPEAT.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspectionRepeat violation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed no EHP guidance on MFU and PIC unable to answer EHS questions regarding EH. CDI: EHS provided updated HD EHP guidance. REPEAT.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic bucket being stored in hand sink. CDI: PIC removed bucket. REPEAT. Points not escalated due to multiple violations on previous report.

#15 · Food separated & protected −1.5

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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of raw chicken being stored above ready to eat wings in prep reach in cooler. CDI: PIC re-arranged items to proper storage order. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cardboard lid being used as a lid for raw chicken in which cardboard was half buried in chicken. CDI: PIC removed cardboard lid from chicken. REPEAT.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed bags of lamb and containers of raw chicken and cooked chicken wings being held in prep reach in cooler all above 41F. See temp chart. CDI: PIC stated he arrived on-site approximately 15 minutes prior to EHS arriving and food was pulled from walk in cooler at commissary just before departing. CDI: PIC voluntarily closed MFU and will return to commissary to rapidly cool foods. REPEAT.

#36 · Thermometers provided & accurate −0.5

Follow-up verification required

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC was unable to produce a working thin probe thermometer. VERIFICATION REQUIRED

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and all windows to MFU open. Keep outer openings closed to prevent pest entry.

#45 · Single-use & single-service articles: properly stored & used −1

Corrected during inspectionRepeat violation

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a package of single use to go containers being held on floor of MFU. CDI: PIC placed containers on prep counter. REPEAT.

#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 gasket of prep reach in cooler peeling off of unit. Replace gasket. REPEAT.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available on MFU for measuring sanitizer concentration level. VERIFICATION REQUIRED

#50 · Hot & cold water available; adequate pressure −0.5

Follow-up verification required

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water available on MFU. PIC voluntarily closed MFU to return to commissary to fill water tanks. VERIFICATION REQUIRED

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Mar 19, 2026 A 90 · 13 violations

Inspector comments: MFU inspected at corner of N. Tryon and 5th St. (Outside Performing Arts Center)

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspectionRepeat violation

#2 · Certified Food Protection Manager −1

Repeat violation

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

#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 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures available for responding to vomiting or diarrheal events. CDI: EHS provided copy.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink. CDI: PIC stocked hand sink with paper towels. REPEAT. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC rinse a metal container in hand sink. CDI: EHS stopped PIC and instructed to use 1 compartment sink.

#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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of raw chicken being stored above ready to eat sauces in both low boy coolers. CDI: PIC re-arranged items to proper storage order. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut tomatoes, cut cucumbers and rice being stored in containers lined with plastic grocery bags. CDI: PIC removed grocery bags from food products.

#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 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 . Observed a container of chicken and a container of lamb being held in steam table below 135F. See temp chart. CDI: PIC voluntarily discarded both items.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed large pots of rice being held in both low boy coolers above 41F. See temp chart. CDI: PIC voluntarily discarded both items. REPEAT. Points not escalated due to improvement since previous inspection.

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed no written procedures available for cut tomatoes and shredded lettuce being held on TPHC in prep top cooler. CDI: EHS emailed a copy to PIC as he ran out of paper copies. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for sliced tomatoes and shredded lettuce being held on TPHC to indicate when the 4 hour period has elapsed. CDI: PIC marked start and end time for items. REPEAT.

#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 several working bottles of sauces and condiments being held on prep counter without labels. Label all working containers of food.

#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 a wooden spoon being stored in a container of cooked rice in which handle of spoon was resting in rice. CDI: PIC removed spoon from rice.

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspectionRepeat violation

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed gasket of prep reach in cooler peeling off of unit. Replace gasket. REPEAT. 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 a porous wooden spoon being stored in a container of rice. Replace wooden spoon with a spoon that is smooth and easily cleanable.

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Feb 11, 2026 A 92 · 11 violations

Inspector comments: MFU inspected at corner of N. Tryon and 5th St. (Outside Performing Arts Center)

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspection

#2 · Certified Food Protection Manager −1

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) 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). -P 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 . Observed employee wash hands when prompted by EHS in which he rinsed hands under running water without using soap before attempting to return to handle food. CDI: Employee re-washed hands throughly with soap and water and dried with paper towels.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink. CDI: PIC placed paper towels at hand sink.

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed raw chicken and lamb being stored in prep reach in cooler above 41F. See temp chart. PIC voluntarily closed food cart due to no working coolers. Ambient air temp of coolers were 55F and 74F. PIC voluntarily discarded all food. VERIFICATION REQUIRED

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times marked to indicate when 4 hour period has elapsed for items being held on TPHC CDI: PIC voluntarily discarded all food being held on TPHC.

#36 · Thermometers provided & accurate −0.5

Follow-up verification required

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer was available for use on MFU. VERIFICATION REQUIRED to ensure a working thin probe thermometer is available.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head cover. Use head covers to prevent contamination of food.

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use to go containers being held on floor of MFU. Store items at least 6 inches above the floor.

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

4-501.11 Maintain equipment in good repair. Observed gasket of prep reach in cooler peeling off of unit. Replace gasket.

#49 · Non-food contact surfaces clean −0.5

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 heavy build up inside cooler under service window and cooler under grill. Clean as needed.

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Oct 1, 2025 A 93.5 · 9 violations

Inspector comments: MFU inspected at corner of N. Tryon and 5th St. (Outside Performing Arts Center)

#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 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

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

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. Observed PIC eating on food truck upon arrival for inspection. Employees shall eat only in designated areas where the contamination of food and clean equipment can not occur.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink or on MFU. CDI: PIC went to near by restaurant to obtain soap and stocked hand sink.

#15 · Food separated & protected

Corrected during inspection

#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. 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 . Observed three sets of tongs with build up being stored as clean. CDI: PIC set tongs aside to be cleaned at commissary.

#22 · Proper cold holding temperatures

Corrected during inspection

#37 · Food properly labeled: original container −1

Repeat violation

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 a container of various working bottles of sauces and condiments being held in prep reach in cooler without labels. Label all working containers of food. REPEAT.

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and window of MFU open. Keep doors and windows closed to prevent pest entry. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed missing handle on rice cooker. Replace missing handle.

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Mar 31, 2025 A 90.5 · 9 violations

Inspector comments: EHS spoke with PIC regarding today’s violations in depth and address score card covered by large plastic tip jar. MFU is unable to operate if there is no water under pressure at all fixtures and grad card must be visible for patrons, no exceptions will be granted.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM certificate. Ensure PIC has CFPM certificate. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

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 PIC unable to wash hands prior to preparing foods due to no water available on MFU. CDI- PIC voluntarily closed MFU and stopped preparing foods.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed yellow rice hot holding below 135F, see temperature chart. CDI- PIC voluntarily discarded yellow rice. REPEAT 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 .

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

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 available for diced tomatoes and all TCS foods in cold holding unit. PIC stated that these items are on 4 hours TPHC but no procedures are available. CDI - PIC drafted TPHC procedures and voluntarily discarded all foods due to 4 hours being over and items being out of temperature. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no start and end time recorded for any food shelf on 4 hour TPHC. CDI- PIC voluntarily discarded foods. REPEAT

#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 all squeeze bottles of sauces with no labels. Label all secondary containers.

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed all windows and doors open to MFU, did not observed pests. Ensure to have protection from pests. REPEAT

#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 bottled and canned drinks stored on the wet ground outside of MFU. CDI- PIC moved bottles and cans into MFU.

#50 · Hot & cold water available; adequate pressure −0.5

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water available on MFU during inspection. Repair water to be under pressure at all fixtures. EHS will follow up with PIC within 10 days.

#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 floors, walls, and all doors and fixtures with moderate buildup of oil and debris. Clean.

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Dec 17, 2024 A 95 · 5 violations

Inspector comments: Inspection completed at corner of 5th & Tryon St in front of Belk Theater.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present unable to provide documentation for CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 rice holding below 135F in rice cooker (see temperature chart). Per PIC, rice is held on TPHC and discarded every 4 hours. Rice not included on TPHC written procedures nor labeled for 4 hour holding time. - CDI - PIC added rice to TPHC written procedures and labeled rice with 4 hour holding period. 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 .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed lettuce lacking 4 hour holding period label. Lettuce is held on TPHC per written procedures and PIC. - CDI - PIC labeled lettuce with 4 hour holding period.

#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 and spray bottle of floor cleaner lacking labels. - CDI - PIC labeled spray bottles appropriately.

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

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed windows and door open on MFU with no insect or rodent entry protection. Keep doors and windows closed or install protection against insects and rodents, such as mesh screens. *NOTE: Point deduction not escalated due to no insects observed on unit. Full points will be deducted at next routine inspection if issue persist.

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Jul 8, 2024 A 90 · 9 violations

Inspector comments: Unable to take temperatures of foods due to all TCS foods being on 4 hour TPHC.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspectionRepeat violation

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unaware of TPHC procedures and when to take a temperature of food received. CDI - PIC educated about TPHC and tracking temperatures upon receiving foods. REPEAT A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

#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 on site during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 chlorine sanitizer at 0ppm during inspection. CDI- PIC voluntarily closed due to no water therefore does not need sanitizer at this time. 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

#24 · Time as a Public Health Control; procedures & records −3

Repeat violation

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 PIC stating TPHC is used for all TCS foods but does not have written procedure available today. CDI- EHS emailed TPHC written procedure template to fill out, EHS will review written procedures when completed. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. CDI: emailed TPHC procedure template, reviewed during inspection and assisted PIC with completion. REPEAT -risk control plan will be implemented if violation is repeated next inspection-

#37 · Food properly labeled: original container −1

Repeat violation

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 with no labels. Label all secondary containers. REPEAT

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed all windows and doors to mobile open during inspection. Install preventative measures to protect outer openings from insect or rodent entry.

#43 · In-use utensils: properly stored −0.5

Repeat violation

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed spoon handle contacting yellow rice in rice maker. Ensure utensils have handle above the food. REPEAT

#50 · Hot & cold water available; adequate pressure −0.5

5-103.12 Provide water under pressure to all fixtures.-Pf Observed mobile with no running water available at hand sink, PIC cannot properly wash hands. Immediate suspension issued until mobile is able to maintain water under pressure to all fixtures. EHS will follow up within 3 days at commissary.

#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. Observed walls, ceilings, and vents in need of cleaning due to oil and dust buildup. Clean.

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Feb 5, 2024 A 92 · 8 violations

Inspector comments: Inspection conducted at the corner of 5th and Tryon St. @ 130 N.Tryon St. in front of the Belk Theater.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspectionRepeat violation

Repeat: 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unaware of hot hold temperatures, TPHC procedures, and cold holding temperatures. CDI - PIC educated today about these food safety concepts. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Repeat violation

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with certification at beginning of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P., Observed PIC setting up touching multiple surfaces inside unit with gloves on then proceed to touch lettuce without washing hands/changing gloves. Observed no water available for handwashing at beginning of inspection due to malfunction with switch inside unit. CDI: switch was fixed during inspection; water was made available and hands were washed properly. 2-301.12 (A),(B) 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). -P. Observed PIC only wash hands for a couple of seconds then touch faucet handles with bare hands. CDI: training and education provided; hands rewashed properly. 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 .

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

Repeat: 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 PIC stating TPHC is used for cut lettuce, cooked chicken, lamb, green peppers, and onions without written procedure available today. PIC added white sauce during last inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. CDI: emailed TPHC procedure template, reviewed during inspection and assisted PIC with completion.

#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 bottle of chlorine sanitizer without a label. CDI: labeled during inspection.

#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 only a thin probe thermometer available for use. VR in 10 days to ensure thin probe thermometer is available for checking food temperatures.

#43 · In-use utensils: properly stored

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 handle touching food inside container of rice. Keep handles out of food.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

Repeat: 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 hood system filters. Clean often enough to prevent buildup.

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Sep 14, 2023 A 91 · details not yet loaded