Premises Information


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Name

HALAL MOBILE KITCHEN

Address

5427 N SHARON AMITY RD

City/State/ZIP

CHARLOTTE

28215

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

5/28/2025

Final Score @ Grade

General Comments

Observed two large cylinder containers of butter made by a vendor regulated by the Dept of Agriculture stored in WIC #3. Do not store Dept of Ag items in health department regulated areas. PIC moved butter to Dept of Ag regulated space in facility. EHS discussed need for reservation system for shared cooking and hot holding equipment with PIC. Multiple vendors should not be utilizing the same cooking equipment at the same time to ensure separation of time/space throughout the entire preparation process in the shared use facility. Cooking equipment currently available in shared client side of facility includes: 4 two door ovens, 2 one door ovens (underneath stove burners), 1 steamer, 2 stove tops with 6 burners each, 2 fryers, 1 smoker, 2 flattop grills, 1 tilt skillet, 1 mixer. EHS will follow up with PIC within 2 weeks to discuss an update on the reservation system that is required to be put in place.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0.50	Proper eating, tasting, drinking or tobacco use	Yes	No	No	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 employee (Shawerma G) drinking from bottled water over prep table with exposed food. Do not drink near prep areas. - CDI - Employee educated and moved away from prep area. 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 multiple employee beverages stored on prep table next to food (Shawerma G). - CDI - Education provided. Employee moved drinks to shelf below prep table.
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 (E) Wash hands after handling soiled equipment or utensils. - P - Observed employee (Shawerma G) utilize dish machine to clean a cutting board with gloved hands and then begin cutting vegetables on cutting board without changing gloves and washing hands. - CDI - Education provided. Employee removed gloves and washed hands before continuing to prep vegetables. 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 employee (Shawerma G) take a break to drink water from bottled water with gloved hands and then continue prepping vegetables without changing gloves and washing hands. - CDI - Education provided. Employee removed gloves and washed hands prior to continuing prepping vegetables.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw beef stored on top of collards in client’s cage (Shell’s Kitchen). - CDI - PIC contacted vendor to correct storage order of items in cage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
23	0	Proper date marking & disposition	Yes	No	No	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 multiple cooked meats lacking date mark labels in client’s storage (Chef Skillet Best BBQ). Also observed container of carnitas labeled 5/20 in client’s storage (Fat Burritos). - CDI - PIC contacted vendors and voluntarily discarded products. 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	0	Toxic substances properly identified stored & used	Yes	No	No	7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed household use only Raid stored in client’s dry storage cage (CLT Rollie). - CDI - PIC contacted vendor to remove from cage.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	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 hot sauce pepper mixture cooling at an inadequate rate (0.33 F/min) while stored in a large, deep pot in the WIC (on the Halal side). - CDI - PIC separated mixture into multiple shallow containers and placed in WIF to continue cooling. Observed product cooling at adequate rate once change to cooling method occurred. 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	1	Insects & rodents not present; no unauthorized animals	No	Yes	No	6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. - REPEAT - Observed wall and garage door damage around receiving area that would allow pests and rodents to enter. Repair.
42	0	Washing fruits & vegetables	Yes	No	No	3-302.15 Wash fruits and vegetables prior to use. - Observed employee cutting vegetables without first washing the vegetables (Shawerma G). - CDI - PIC directed employee to wash vegetables. Employee washed vegetables prior to continuing prep.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet (on Halal side). Allow dishes to air dry prior to stacking.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	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 severely dented metal pans on drying rack. Discard pans once severely damaged due to no longer being smooth and easily cleanable. - CDI - PIC voluntarily discarded items.
49	1	Non-food contact surfaces clean	No	Yes	No	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. - REPEAT - Observed shelving and piping underneath sinks throughout the facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	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. - REPEAT - Observed peeling floors throughout facility and floors buckling in both walk-in freezers. Repair/replace flooring. 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. - REPEAT - Observed walls and floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.