Premises Information


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Name

DESI DISTRICT RESTAURANT

Address

11812 CAROLINA PLACE PY

STE A

City/State/ZIP

PINEVILLE

28134

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/2/2026

Final Score @ Grade

92.50

General Comments

EHS discussed the process of transferring food to the uptown location Desi District in depth. The process is as follows: 1. Food handler from the uptown location arrives at Pineville around 11:30am daily to retrieve hot foods. 2. Employee temps foods to verify 135F or above in the XL cambros. 3. Food immediately transported in cambros to uptown location. 4. Food is temped upon arrival to verify proper hot holding. Foods below 135F will be discarded. 5. Foods above 135F placed into steamwells for onsite hot holding. 6. At 4pm, all foods remaining are discarded. PIC verifies disposal. A log was provided for the uptown location to track temps and times taken at pineville and uptown locations, which must be completed each day. Pineville location staff is NOT responsible for these logs. Pineville staff ensures proper final cook and hot holding prior to pick up, but all items for transport and log completion for pre-departure and receiving temp checks are the responsibility of the uptown location. Logs were emailed to all addresses on file. PIC is encouraged to reach out with any questions of support needs.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily discharge cleanup plan onsite. CDI- EHS provided. Plan discussed with PIC and other staff. (-0)
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed about 15 dishes stored as clean with visible food debris. CDI- Dishes returned to ware-washing for re-w/r/s. (-1.5)
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 one container of white rice which failed to cool overnight in WIC, and one container of fish chutney which failed to cool overnight in lowboy. CDI- Both items voluntarily discarded. EHS discussed cooling in depth with PIC. (-1.5)
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	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 TPHC in use for sandwiches with cheese and no written procedures onsite. CDI- Procedures provided. EHS discusses with PIC to ensure understanding. PROCEDURE FORM HERE: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Reminders: 1. Verify items start at 41F or below 2. Label items with end time- should be 4 hours from the start time. 3. At end of 4 hours, PIC verify remaining is disposed. 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 no time label at cheese sandwiches held on TPHC. CDI- Start time and Tempe as verified with log and PIC discussion. PIC marks sandwiches for time. (-1.5)
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of degreaser on dry storage rack near back sinks. CDI- PIC labels bottle. (-0)
33	0	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 white rice in WIC which failed to cool due to overfilled plastic container with lid and other item stacked above. Fish chutney in lowboy was filled too densely in plastic container, and placed in equipment with doors which open to frequently to support proper cooling. PIC explains they will speak to staff and amend their methods going forward. CDI- All failed cool items voluntarily discarded. Education provided to PIC. (-0)
41	1	Wiping cloths: properly used & stored	Yes	Yes	No	REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various soiled wiping cloths on prep counters throughout kitchen. CDI- PIC sets up sani-buckets in each area for storage of clean wiping cloths. (-1)
43	0	In-use utensils: properly stored	Yes	No	No	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 spook stored in water at stove at 95F. CDI- Heat increased so water exceeds 135F. (-0)
44	1	Utensils, equipment & linens: properly stored, dried & handled	Yes	Yes	No	REPEAT. 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a few rows of clean dishes stacked while wet. CDI- Employees separate and arrange dishes to facilitate drying. (-1)
56	1	Meets ventilation & lighting requirements; designated areas used	Yes	Yes	No	REPEAT. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones near food and food prep in front and back of kitchen. CDI- PIC removed employee items from food prep areas. EHS advises setting up a container for storage of cellular phones near work spaces. (-1)