Inspection Management System
 
  
 
Premise Information
Return to Inspections
NamePHO REAL Rules Governing Inspection Scores.
Address440 E MCCULLOUGH DR Restaurants: 
Select Rules
 Day Care and Adult Care: 
Select Rules
City/State/ZIP
CHARLOTTE NC 28262
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 3/17/2023 
Final Score @ Grade
82.50 B
NC Department of Environmental Health: 
Website
General Comments
Violations 
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 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC with no active managerial control. Employees were handling raw food items and changing tasks without changing gloves. Observed different types of raw meats mixed with no separation in both tall reach in units. Observed clean dishes stored with dirty dishes and cooked food at the 3 comp sink. Observed raw shrimp stored with dirty dishes and cooked items in the 2 comp sink. Observed employees not washing hands when needed. Observed personal items mixed with the customer items (items were in areas that can contaminate customer foods). Observed cross contamination between raw foods and RTE items. Observed entirety of kitchen area soiled with heavy debris (lots of cleaning needed). CDI- All items fixed during inspection. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.
3 1 Management, food & conditional employee; knowledge, responsibilities & reporting No No Yes Yes No 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PICs without employee health policy. PICs did not know signs and symptoms. CDI- EHS sent copy of policy. For more information on employee health policy, please visit: http://meck.co/FoodSafety
5 1 Procedures for responding to vomiting & diarrheal events No No Yes Yes 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 vomit plan. CDI- EHS left copy of plan. For more information please visit: http://meck.co/FoodSafety
6 0.50 Proper eating, tasting, drinking or tobacco use No No Yes No No 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food stored on cutting board for prep. Observed employee foods stored on prep tables and tall reach in for food prep. Items were mixed in with customer items. All items removed.
8 2 Hands clean & properly washed No No Yes No No 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed PIC coughing in his hands then touching plates. CDI- Hands washed and plates taken back to be cleaned. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employees not washing hands as needed. CDI- Handwashing corrected for employees throughout.
10 0 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. Observed cups and knife in handwashing sink. CDI- Items removed.
13 0 Food in good condition, safe & unadulterated No No Yes No No 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed prepped vegetables stored in a heavily soiled strainer. CDI- Item.
15 3 Food separated & protected No No No Yes Yes 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp thawing in the 2 comp sink in sink 1, dirty dishes in sink 2 and RTE spring roll (noodles, shrimp, beef and lettuce) items at the same sink. CDI- Items removed For more information on food storage order please visit: http://meck.co/FoodSafety 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. Observed unpackaged raw chicken, beef, pork and RTE items mixed together without separation in both tall reach in freezers. Items need to be organized. For more information on food storage order please visit: http://meck.co/FoodSafety 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees handling raw meats then going to do other things without switching gloves. CDI- Gloves changed and hands washed.
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. Observed slicer and can opener soiled with old food and debris. CDI- Items taken back to be cleaned. Observed plates stored on a cart heavily soiled. CDI- All items taken/ broken down to be cleaned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
18 1.50 Proper cooking time & temperatures No No Yes No No 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shrimp cooked to 128F in fried rice. CDI-Items reheated and fully cooked.
24 1.50 Time as a Public Health Control; procedures & records No No No No Yes 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 no TPHC procedures for items on time. Observed new items placed on TPHC without procedures. TPHC procedure template may be found at: http://meck.co/FoodSafety
28 0 Toxic substances properly identified stored & used No No Yes No No 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored with food items. CDI- Removed.
35 1 Approved thawing methods used No No Yes Yes No 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing without running water. CDI- Water cut on.
37 0 Food properly labeled: original container No No Yes No No 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed food containers without labels. CDI- Items labeled.
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. Observed sauces and food item containers stored on the floor. Observed rice hot well stored on the floor. CDI-removed.
40 1 Personal cleanliness No No No Yes No 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees in need of hair restraints.
43 0 In-use utensils: properly stored No No Yes 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. Observed knife stored between the unit and the table. CDI- Removed.
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No No No No 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed dishes stored on soiled card board, carts racks.
45 0 Single-use & single-service articles: properly stored & used No No No No No 4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers reused. Remove items
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No Yes No No 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed non- food safe plastic storage bins used to house food items. CDI-Items removed.
49 1 Non-food contact surfaces clean No No No Yes 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. Cleaning needed for surfaces and equipment throughout facility to removed grease and food build up, including but not limited to, fryers, racks, tables, tall reach in freezers and cooler, fans, shelving, carts, etc. Observed build up on all surfaces of items.
55 1 Physical facilities installed, maintained & clean No No No Yes No 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 floors under and around equipment and around floor drains in need of cleaning. Observed walls behind sinks in need of cleaning. Observed vents throughout in need of cleaning.
56 0 Meets ventilation & lighting requirements; designated areas used No No Yes No No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items (wallets, chargers, jackets, purses) stored with customer items. CDI- Items removed.