Inspection Management System
Premise Information
Return to Inspections
NameFIREBIRDS Rules Governing Inspection Scores.
Address3920 SHARON 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 9/20/2023 
Final Score @ Grade
86 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 4 Hands clean & properly washed No No No Yes No and unwrapped single service and single use articles. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- REPEAT- Observed an employee handle raw fish with a glove hand. The employee discarded gloves. Handled food in walk in cooler. Observed an employee handle trash then don gloves without a hand wash. 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- EHS observed several employees handle trash on front cook line and don gloves without a hand wash. Observed several employees wash hands for less than 15 secs. EHS and PIC observed staff washing hands for 7 secs max. Education was provided. EHS observed proper hand washing by the end of the inspection. A VR will occur within 3 days to ensure proper hand washing occurs. PIC informed permit action and RCP may be encouraged to implement if violation is noted on next inspection or VR. For more information on handwashing, please visit: or view our training video at the following web link, .
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.- EHS observed cart stored in front of back hand sink. CDI- PIC moved cart from hand sink. EHS able to wash hands.
13 1 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- EHS observed several jicama with white and green growth on them. CDI- PIC voluntarily discarded the items.
15 0 Food separated & protected No No Yes No No 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed unwashed produce stored above washed RTE foods in the walk in cooler. CDI- PIC had an employee correct the storage order. For more information on food storage order please visit:
16 3 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. REPEAT- EHS observed several metal containers stacked together with sticker residue and food debris left on them. EHS observed two vegetable dicers and slicers stored clean with food residue left on them. Observed plates and bowls with food debris and splatter on them in the front prep area. PIC moved items to dish pit area to be properly cleaned prior to next use. A VR will occur within 3 days to ensure all food contact surfaces are clean to sight in touch. PIC informed permit action may occur if violation is noted during the visit or inspection. A RCP may be encouraged to be implemented as well. 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
18 0 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- EHS observed meat balls cooked to 125F. At first through discussion employee stated the item is cooked to 125F. EHS encouraged the item to be cooked fully if documentation is not provided that allows a different process. EHS still observed meat ball at 125F. CDI- PIC finished cooking ground beef meatballs to be at least 155F.
22 3 Proper cold holding temperatures No No No Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce (4 containers), fish, sliced chicken, sliced turkey, sliced roast beef, and sliced cheese above 41F in cold hold drawers/reach ins. PIC voluntarily discarded cut lettuce dated for 19th and all other items were placed into walk in cooler to quickly cool since less than 2 hrs prior to inspection employees documented proper temps. A VR will occur within 3 days to ensure proper cold holding occurs. PIC informed if violation is noted during an inspection or visit permit action will occur. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures .
35 0 Approved thawing methods used No No Yes No No 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed ribs thawing in stagnant water. CDI- Employee split amount of ribs thawing into two containers with cool running water.
38 1 Insects & rodents not present; no unauthorized animals No No No Yes No 6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several areas throughout the kitchen with small and large flies. NOTE: EHS observed an improvement from last inspection however flies still near back food prep and dish area.
44 1 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. -REPEAT- Observed several stacks of metal pans stored together and still wet.
49 0.50 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. -REPEAT- Observed hard to reach areas of equipment in need of cleaning due to food debris and food residue build up. These areas are in gaskets and in between cooking equipment/shelving.
55 0.50 Physical facilities installed, maintained & clean No No No No 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 hard to reach areas of floors and walls in need of cleaning due to grease and food debris build up. Hard to reach areas are underneath and behind equipment