Inspection Management System
Premise Information
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NameCINERGY 109 Rules Governing Inspection Scores.
Address5336 DOCIA CROSSING 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 8/24/2022 
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
1 1 PIC Present, demonstrates knowledge, & performs duties No No No No No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC on site, there was a kitchen manager but due to the high amount of FC violations there was no PIC that was ensuring food safety.
5 0.50 Procedures for responding to vomiting & diarrheal events No No No Yes No 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: Observed no written vomit plan/procedure/kit on site. REPEAT. CDI-EHS provided vomit kit
15 1.50 Food separated & protected No No Yes No No 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: Observed tortillas under unwashed tomatoes. CDI-PIC moved tomatoes to the bottom and will make a label for where the tomatoes are.
16 3 Food-contact surfaces: cleaned & sanitized No No No No Yes 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces . Observed dish machine running dishes at 131. After 30mins it went up to 148F. FE had been running dishes through without testing temp. They have a 3-comp sink but due to the high amount of cleaning violations and FC violations EHS is not confident they could run properly without it. Observed almost 100 dishes that had sticker residue and food debris. PIC, FE and EHS moved dishes to the dish area, to be washed after dish machine is functioning. Slicer had heavy food build-up on the blade and underneath. PIC voluntarily closed and called maintenance. VR REQUIRED 8/27/2022. 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 .
21 1.50 Proper hot holding temperatures No No Yes No No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed marinara sauce holding at 123F. They reheated in a plastic container, double stacked in metal, on the oven which moved it to 145F after 30mins.CDI-EHS explained they need to reheat it in metal. FE reheated it to 173F.
24 1.50 Time as a Public Health Control; procedures & records No No 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. TPHC procedure template may be found at: Observed no written procedures for timestamps and no written procedures. CDI-PIC and EHS wrote time procedures for sauces on the shelf, greek dressing and chipotle sauce.
28 1 Toxic substances properly identified stored & used No No Yes No No 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the bar sink above EHS test strips limits. The water was a dark red color from the QAT. CDI-PIC dumped sanitizer and remade to 200PPM.
38 2 Insects & rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Aggressious amount of fruit flies and flies in the kitchen area. 6-202.13 Properly locate mechanical insect control devices. Observed flies catcher directly touching clean dishes. PIC moved fly trap and set aside dishes the be W/R/S
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No No No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.
48 0 Warewashing facilities: installed, maintained & used; test strips No No No No No 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine not reaching 160F on the dish plate. PIC voluntarily closed