Premises Information


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Name

CARIBBEAN HUT EASTFIELD

Address

13016 EASTFIELD RD

STE B-100

City/State/ZIP

HUNTERSVILLE

28078

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/4/2025

Final Score @ Grade

93.50

General Comments

After reviewing permit, facility is not allowed to cool ANY TCS foods. The facility is to cook as they go. Facility is to discard all leftover TCS foods. EHS spoke with Manager Trevor and made him aware of the permit conditions. The facility doesn’t have the capacity to cool foods effectively. If facility wants to cool, a chill blaster will be needed. The permit conditions have been violated. EHS made facility aware that an ITS will be issued if permit conditions are violated again. EHS will return in 3 days for dish machine and in 10 days to ensure facility is not cooling. EHS also left updated Employee health form and V&D plan.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher in Handwashing sink. CDI pitcher was removed.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed strainer stored as clean with food debris inside. CDI..Item was moved to 3 comp to w/r/s 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing, reading 0ppm. Facility can use the dish machine to wash dishes but use 3 comp to sanitize. Facility will use single service single use containers until dish machine is repaired. Repair tech was there while EHS was going over inspection.EHS will return in 3 days 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 . 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
20	1.50	Proper cooling time & temperatures	Yes	No	No	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 chicken cooling PER PIC cooked this morning and placed in Tall RIC to cool. Checked Chicken after almost 30 mins , chicken temp remained the same. CDI..Chicken was discarded facility is not allowed to cool TCS foods unless facility has a blast chiller. 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 .
21	3	Proper hot holding temperatures	No	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed curry chicken and cabbage on steam table for HH below 135F.. CDI Food was reheated to over 165F See temp chart.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 .
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pounds of Raw chicken in Tall RIC over 45F PER PIC raw has been in Tall RIC since yesterday. CDI Chicken 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	0	Proper date marking & disposition	Yes	No	No	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 pasta, curry chicken and jerk sauce in tall RIC cooked from previous day without dates.CDI..Items were voluntarily discarded 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 pasta, curry chicken and jerk sauce in tall RIC cooked from previous day without dates.CDI..Items were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .
33	0.50	Proper cooling methods used; adequate equipment for temperature control	No	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 several tubs of raw and cooked chicken cooling in Tall RIC packed tightly in plastic bins. All above 41F ..CDI items were voluntarily discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is not allowed to cool any TCS foods per permit. Facility will need a blast chiller if facility would like to cool TCS foods .. EHS will return within 10 days to check for cooling. 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	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen
41	0	Wiping cloths: properly used & stored	No	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table
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 strainer with damaged wires, food contact surfaces is no longer smooth and easily cleanable.. CDI Strainer was voluntarily discarded