Inspection Management System
Premise Information
Return to Inspections
NameDELI-CIAS Rules Governing Inspection Scores.
Address6341 ALBEMARLE 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 7/12/2022 
Final Score @ Grade
87.50 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
8 2 Hands clean & properly washed No No Yes No No 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands after hand washing. CDI, employee rehashed hands.
10 0 Handwashing sinks supplied & accessible No No Yes No No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed hand washing sink in prep area not supplied with disposable towels and dispenser not working. CDI, towels supplied during inspection.
15 3 Food separated & protected No No Yes Yes No 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: Observed raw fish stored over RTE foods and vegetables in tall reach in refrigerator. CDI, foods relocated for proper storage .Repeat. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: - observed raw chicken stored over raw beef in walk in cooler. CDI, foods relocated for proper storage.
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces .` Observed some clean plates and pans stored as clean but soiled with food debris. Observed some glasses in beer chest cooler with residues / debris around lip contact area of glasses. CDI, equipment relocated for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - and How to Test Sanitizer - Observed low temperature dish machine not providing required concentration to sanitize equipment and showing 10ppm chlorine as registered on test kit. CDI, technician contacted during inspection and facility to manually wash equipment at 3 compartment sink. Follow up visit needed to ensure calibration of low temperature dish machine.
22 1.50 Proper cold holding temperatures No No Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed cut lettuce, cut cabbage, raw chicken, cut Tomatoe, pico, tamales cold held between 43-45 degrees F in flip top prep cooler. Ambient air temperature of unit measured 41 degrees F. See temperature observation chart. CDI, foods in unit voluntarily discarded and recently prepared foods relocated to cool. Facility to use adjacent equipment to store TCS foods until equipment repaired. Visit needed to ensure long term compliance and calibration of flip top prep cooler.
23 3 Proper date marking & disposition No No Yes Yes 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed cut cabbage, beans, tamales not date marked in prep cooler. CDI, foods voluntarily discarded by PIC. Repeat.
28 0 Toxic substances properly identified stored & used No No Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of degreaser not labeled. CDI, degreaser labeled during inspection.
40 0 Personal cleanliness No No No No No 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some food employees not wearing hair restraint.
41 0.50 Wiping cloths: properly used & stored No No No Yes No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on waist of food employee. Repeat.
47 1 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No Yes Yes No 4-501.11 Maintain equipment in good repair. Observed dish machine not providing proper concentration to sanitize equipment. Repeat. Observed flip top prep cooler not maintaining TCS foods at 41 degrees F and below. Visit to ensure long term compliance to be conducted.
55 0 Physical facilities installed, maintained & clean No No No No No 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged floor tile in kitchen.