Inspection Management System
 
  
 
Premise Information
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NameTIKKA SHACK UPTOWN Rules Governing Inspection Scores.
Address400 S TRYON ST Restaurants: 
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UNIT R1Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28202
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 4/25/2023 
Final Score @ Grade
85.50 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 Yes No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed further training needed in all areas of food prep evidenced by cooling, improper handwashing (monitoring handwashing), improper holding temperatures, and cleaning processes of dishes. CDI: Link below to food safety checklist. REPEAT VIOLATION A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
2 1 Certified Food Protection Manager No No No Yes No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
10 1 Handwashing sinks supplied & accessible No No Yes No No 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling pitcher with water at the handsink. CDI: Employee educated and directed to use the adjacent prep sink.Employee began using the prep sink.
15 1.50 Food separated & protected No No Yes Yes No 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 raw chicken stored over lamb on a speed rack in the walk-in. CDI: Products reorganized. REPEAT VIOLATION Some improvement from previous inspection as no raw items were over ready to eat items in the walk in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash hands with gloves on. CDI: Employee directed to doff gloves and wash hands, then don new gloves.
16 1.50 Food-contact surfaces: cleaned & sanitized No No No Yes No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked plastic containers stored with remnants of date labels and date label residue remaining. Ensure that all labels are removed from containers prior to or during the washing process. CDI: Dishes moved for rewashing. PIC may want to consider getting dissolvable date labels. Observed several bowls stacked and stored as clean with food debris on them. CDI: Bowls removed for washing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . REPEAT VIOLATION
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 chicken that PIC stated was cooked, being pulled from the oven. Chicken was cooked to 145-180F. Several pieces throughout the 4 pans were below the critical limit of 165F. CDI: Product placed back in the oven to continue cooking. Final cook temperature after 20 more minutes was 180-190F throughout pans. EHS and employees discussed cooking process. Employees stated that they select the recipe and the oven automatically has a time. Due to the inconsistent size of chicken when it comes to the restaurant, final cook temperatures must be verified each time chicken is cooked.
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 Observed chicken reheating in steam well for just before 2 hours still at 89F. Observed chicken placed in steam well at 3pm, per employee, that at 340pm, was still 41F. EHS checked temp approximately 20 min later and it was 42F. CDI: Product rapidly reheated to 200F in oven within the remaining time. Ensure products are fully reheated to the proper temperature prior to placing in steam well for holding.
20 1.50 Proper cooling time & temperatures No No Yes Yes No 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed paneer cooling in the walk in room in a deep, covered lexan. Employee stated that product is cut and placed into cold water from the tap (water measured at 70F today) as part of the recipe. The product then cools overnight for use the next morning. CDI: EHS explained to the PIC that the product would only have 4 hours to properly cool to 41F after it is cut and placed into the water. After discussion with staff, product had approximately 2.5 hours left to cool. Ice was added to the paneer and mixed to rapidly cool product. Product then placed in the walk in cooler. Observed spinach sauce cooling in a deep, covered lexan. Product was placed in an ice bath with stirring, and only dropped 1F over 40 min. Product was then moved to a shallow pan with no lid and placed in the walk in cooler. Product then exceeded the required cooling rate. Observed canned chick peas cooling in prep top after more than 4 hours, per employees. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement from previous violation as only ambient prep/cool items were improperly cooled today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
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 Observed cooked rice sitting on the counter for more than 2 hours, per employee. Product was 100F. CDI: Product voluntarily discarded. Observed rice in the warmer holding below 135F. CDI: Rice voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22 0 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 Observed mango lassie in grab and go cooler above 41F on the middle shelf. CDI: Product moved to a cooler behind the counter to rapidly cool as PIC stated they were put out after the end of the lunch rush. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23 1.50 Proper date marking & disposition No No No No Yes 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on items throughout facility. PIC stated that they have run out of the labels that they use. Items that employee was unsure of what the prep date was, were voluntarily discarded. VERIFICATION REQUIRED to ensure a date marking system is in place. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
33 1 Proper cooling methods used; adequate equipment for temperature control No No Yes Yes 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 Observed paneer cooling in deep, covered lexan submerged in water in the walk in cooler; spinach sauce cooling in a deep covered lexan in the walk in cooler; and chick peas cooling in a container in the prep top cooler. Ensure proper methods and equipment are used to rapidly cool food within cooling parameters. CDI: Chickpeas voluntarily discarded by employee, other items were cooled rapidly by changing the method (ice in the paneer, spinach sauce in a shallow uncovered pan). REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
43 0 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. Observed scoop handle of rice scoop in contact with the food. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep units on the line.
44 0 Utensils, equipment & linens: properly stored, dried & handled No No No Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. REPEAT VIOLATION Some improvement from previous inspection.
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No No No 4-501.11 Maintain equipment in good repair. Observed damaged gasket on protein walk in cooler.
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. Observed interiors of front line coolers with food debris and build up on the insides. Observed left side of main walk in shelving with build up. Ensure more frequent cleaning.