Inspection Management System
Premise Information
Return to Inspections
NameHILLSIDE CARIBBEAN Rules Governing Inspection Scores.
Address1113 PEGRAM ST Restaurants: 
Select Rules
 Day Care and Adult Care: 
Select Rules
Swimming Pool Rules: 
Select Rules
Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
Select Rules
CountyMecklenburgResidential Care and Local Confinement: 
Select Rules
Inspection Date 7/27/2022 
Final Score @ Grade
86.50 B
NC Department of Environmental Health: 
General CommentsEstablishment is using outdoor charcoal grill to cook chicken. Establishment is unapproved for outdoor grilling at this time. Information provided to PIC via e-mail. Discontinue using outdoor grill until it has been approved.
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 1 PIC Present, demonstrates knowledge, & performs duties No No Yes No No 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, , for more food safety information related to PIC Duties, Training, and managing food safety. Employees present at beginning of inspection were not aware of requirements of the food code - multiple risk factors out of compliance - hand washing, cooling, reheating, date marking, cold holding. PIC present shall have active managerial control of establishment and ensure risk factors are being controlled. CDI - PIC arrived at establishment at end of inspection and was more aware of requirements.
2 0 Certified Food Protection Manager No No No Yes No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: No employee present during inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. Establishment has 210 days from the date the permit was issued before points will be deducted for this violation. REPEAT. 0 pts.
8 2 Hands clean & properly washed No No Yes No No 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee failed to wash hands after handling mop bucket and after handling soiled towels and dishes. Employee then went to preparing food on the stove top. CDI - Employee educated on when to wash hands. // 2-301.15 Only wash hands in handwashing sink. -PF - Employee observed rinsing hands in prep sink. Only wash hands in hand washing sink. CDI - Employee educated. // 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Employee observed washing hands for less than 5 seconds. Scrub hands with soap for at least 10-15 seconds when hand washing. CDI - Employee educated.
10 1 Handwashing sinks supplied & accessible No No Yes No No 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Rubber gloves and metal pole stored in hand washing sink at start of inspection. Maintain hand washing sink accessible for employee hand washing. CDI - Items removed. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not at hand washing sink. CDI - Employee placed paper towels at hand washing sink.
19 1.50 Proper reheating procedures for hot holding No No Yes No No 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Jerk chicken measured 126F. Jerk chicken had been reheating in unit for over 2 hours. Chicken in steam table measured 109F and had been reheating for 1.5 hours. Use stove top or other equipment designed for rapidly reheating food. CDI - Chicken moved to stove top and reheated to above 165F. Jerk chicken discarded.
20 1.50 Proper cooling time & 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. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Rice and beans began cooling at 10:15AM and measured 114F at 12:30PM. Beef patties cooling for over an hour on counter. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Rice and beans discarded. Beef patties moved to walk-in cooler.
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 . Beef patties sitting on prep table out of temperature control at 75F. Employee stated they have been there for 1 hour. Both pans of rice in the walk-in cooler measured 50F and 53F. Employee stated they had been out while they were reheating some of the rice from the pans. Store TCS foods under time or temperature control. CDI - Beef patties moved to cooler and rice left uncovered to cool.
23 1.50 Proper date marking & disposition No No Yes Yes 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Cooked fish in upright cooler missing date label. 2 pans of rice in walk-in cooler missing date labels. CDI - PIC placed date labels on items. Kept at half credit due to no increase in severity from last inspection. REPEAT
33 0 Proper cooling methods used; adequate equipment for temperature control No No 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Beans cooling on prep table for over 2 hours. Beef patties cooling at room temperature for 30 minutes. Place cooling TCS foods in refrigeration, such as the walk-in cooler to rapidly cool. CDI - Beans discarded and beef patties moved to cooler. 0 pts.
38 1 Insects & rodents not present; no unauthorized animals No No No Yes No 6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door left open during inspection. Do not leave doors open to prevent pest entry. REPEAT
39 0 Contamination prevented during food preparation, storage & display No No No No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of sweet potatoes observed on the floor. Store at least 6 inches off the floor. 0 pts.
41 1 Wiping cloths: properly used & stored No No No No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep tables and surfaces throughout kitchen and bar. Store in sanitizer solution when in between uses. REPEAT
43 0.50 In-use utensils: properly stored No No No No No 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice scoop stored in room temperature water. Do not store in-use utensils in room temperature water.
49 0 Non-food contact surfaces clean No No No No 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. Shelves in walk-in cooler, inside upright cooler, and microwaves need to be cleaned. 0 pts.
50 0.50 Hot & cold water available; adequate pressure No No No No Yes 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water is only 88F. VR - Verification required by tomorrow that hot water is at least 120F. PIC states that technician is coming between 2:30 and 4PM to repair hot water heater.
55 0.50 Physical facilities installed, maintained & clean No No No Yes No 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove outside grills and other items in back area that are not necessary to food establishment operation. REPEAT