Inspection Management System
Premise Information
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NameU.S. FRIED CHICKEN Rules Governing Inspection Scores.
Address2823 SUGAR CREEK RD Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 11/20/2019 
Final Score @ Grade
84.50 B
NC Department of Environmental Health: 
General Comments
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
1 2 PIC present, Demonstration - Certification by accredited program, and performs duties No No No Yes No Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC's certified food protection manager certificate expired in February 2019.
6 2 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed an employee wear gloves to work with raw chicken, discard gloves and then get new gloves without washing hands. CDI - stopped the employee and explained the correct procedure. Employee washed hands and then put on new gloves. 2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash hands in the 3 compartment sink. CDI - stopped the employee and explained to only wash hands in the hand sink; employee washed in the hand sink.
13 1.50 Food separated and protected No No Yes No No 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored on top of raw lamb in the reach in cooler. CDI - explained proper storage order; items were rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee bread raw chicken with gloves, then open the reach in cooler door with the same gloves. CDI - stopped the employee and explained the violation. Employee discarded gloves, sanitized the reach in cooler and then washed hands.
18 1.50 Proper cooling time and temperatures No No 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 wings in the reach in cooler at 71F at 2:00 PM. Employee stated they were placed in the cooler to cool at 10 AM. CDI - wings were voluntarily discarded; explained proper cooling time/temperature requirements and left a copy of the cooling chart with the PIC.
20 3 Proper cold holding temperatures No No Yes Yes No REPEAT VIOLATION 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tomatoes, lettuce and cheese holding above 41F. CDI - lettuce was voluntarily discarded. The tomatoes were placed in an ice bath to cool and the cheese was placed in the freezer to rapidly cool; see temperature chart.
26 1 Toxic substances properly identified, stored, and used No No Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bleach sanitizer stored in a bottle labeled "multi-purpose cleaner." CDI - bottle was emptied.
34 0.50 Thermometers provided and accurate No No No No Yes 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Facility did not have a food thermometer. Verification required 11/30/2019.
36 0 Insects and rodents not present; no unauthorized animals No No Yes No No General comment 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the front door propped open upon arrival to the facility. CDI - door was closed.
37 1 Contamination prevented during food preparation, storage and display No No Yes No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. - Observed a container of french fries stored on top of the trash can. CDI - fries were removed and placed in a clean container; the old container was taken to the 3 compartment sink to be washed.
41 0 In-use utensils: properly stored No No No No No General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of the spoon down in the rice in the rice warmer.
45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No Yes No Repeat violation 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a white reach in cooler and a glass door reach in cooler labeled for home use; ensure equipment is NSF or ANSI approved.
46 0.50 Warewashing facilities: installed, maintained and used; test strips No No No No Yes 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility did not have QUAT test strips; verification required 11/30/2019.
47 0.50 Non-food-contact surfaces clean No No No No No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the dry storage shelves, the soda machine and on the outside of equipment.
49 0 Plumbing installed; proper backflow devices No No No No No General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the can wash faucet; repair leak.
51 0 Toilet facilities: properly constructed, supplied and cleaned No No Yes No No General comment 6-302.11 Supply toilet tissue at each toilet. - Observed no toilet paper in the women's restroom.
53 1 Physical facilities installed, maintained and clean No No No Yes No Repeat violation 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed acoustic cieling tiles in the kitchen area; replace with smooth/easy to clean cieling tiles. 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 cleaning needed on the walls and on the floor under equipment **For a re-inspection, please call the office (980) 314-1620