A98.5
HINDU CENTER OF CHARLOTTE
7400 CITY VIEW DR, Charlotte, NC 28212
Restaurant · NC permit/State ID 2060018580
Latest gradeA (98.5)
Last inspectedSep 23, 2026
Inspections on record27
On record sinceJul 19, 2016
Score history
Jul 19, 2016Higher is betterSep 23, 2026
Inspections & violations
Sep 23, 2026 A 98.5 · 3 violations
Inspector comments: At time of visit, no TCS items stored in WIC were for use of the senior meals, they were only for the temple. However, temperatures of milk, cheese and heavy cream were all observed at 41F or below.
EHS did not observe any storage for MFU but did observe schedule posted.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible debris. -CDI- EHS educated PIC on ensuring to clean thermometer before and after use and PIC cleaned thermometer. -1.5-
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of rice stored on the floor in dry storage area. -0-
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leak in piping beneath spray sink. Repair. -0-
Jun 4, 2026 A 97 · 4 violations
Inspector comments: EHS observed PIC wash hands and not use a barrier to turn off the faucet, however, no food prep was occurring at time. EHS reminded PIC of proper handwashing procedures.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handsink. -CDI- PIC relocated items. -1-
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer not dispensing at dish machine. **3 DAY VERIFICATION REQUIRED BY 6/5/26** **FACILITY TO USE 3-COMP SINK WITH BLEACH TO W/R/S** -1.5-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#43 · In-use utensils: properly stored −0.5
Repeat violation
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed spoons stored inside of spice containers touching food. **REPEAT** -0.5-
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. -0-
Jan 28, 2026 A 93 · 12 violations
Inspector comments: Facility may change from IV to III due to no cooling and no handling of raw meats. Will be further assessed at next visit.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided a copy and PIC signed at time of visit.-0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
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- Observed PIC wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedure and PIC properly rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC touch door handles and clean out the sink and begin to return to food prep without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food debris in handsink. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned out. -1-
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC handle door and clean out handsink with gloves and begin to return to food prep without discarding gloves. -CDI- EHS educated PIC on when to change gloves and PIC discarded gloves.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed peppers stored over RTE butter in WIC. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P- Observed thermometer stored clean with visible food debris. -CDI- EHS educated PIC on cleaning frequency of thermometer and thermometer was properly cleaned. -0-
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date mark on milk, mango lassi (containing milk) and vegetable dish containing beans. Per PIC, items were prepared today or prior date. Per PIC, cooked items are not usually kept overnight. -CDI- PIC voluntarily discarded vegetable dish and properly date marked other items. -0-
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 .
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed lo battery on thermometer. Thermometer was not able to take any readings. **10 DAY VERIFICATION REQUIRED BY 2/7/26** **MUST REPLACE THERMOMETER OR PURCHASE NEW BATTERY** -0.5-
#37 · Food properly labeled: original container −2
Repeat violation
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 some containers and bowls containing spices missing labels. **REPEAT** -2-
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large buckets of yogurt stored approximately one inch off the floor of the walk-in cooler. Observed dosa batter stored directly on the floor in the kitchen. Storage at least 6 inches above the ground. **REPEAT** -2-
#43 · In-use utensils: properly stored
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl used as scoop stored in spice container. Ensure to use something with a handle and that handle is not touching food.
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 bowl used as scoop stored in yogurt. Ensure to use something with a handle and that handle is not touching food. -0-
#48 · Warewashing facilities: installed, maintained & used; test strips
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed interior of dish machine in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-
#49 · Non-food contact surfaces clean
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 exterior surface of dish machine and NFCS of thermometer in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-
Oct 23, 2025 A 97 · 2 violations
Inspector comments: No cooking was occurring at time of inspection.
Per PIC, usual hours are Monday-Friday starting around 9:00am. Hours of production varied this week do to festival/ Hindu New Year.
Provide accurate schedule to office for future inspections.
#37 · Food properly labeled: original container −1
Corrected during inspection
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 bucket previously used for sour cream with dry rice stored in back area. Per PIC, rice is used as bird feed and not for human consumption. CDI - EHS had PIC label bucket “Bird feed - Not for Human Consumption”. - 1 -
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed large buckets of yogurt stored approximately one inch off the floor of the walk-in cooler. Observed dosa batter stored directly on the floor in the kitchen. Storage at least 6 inches above the ground. - 2 - REPEAT
Jun 24, 2025 A 96.5 · 7 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed can opener with visible food residue buildup on the food-contact surface. -CDI- PIC moved opener back to 3-compartment sink to be properly washed, rinsed, and sanitized.
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 .
#23 · Proper date marking & disposition
Corrected during inspection
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 mango lassi (made with canned mango purée, milk, and heavy cream) in WIC without a date mark. PIC stated mango lassi was prepared two days ago. -CDI- PIC verified preparation date of the food and properly added date mark to the item.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
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 written procedures for TPHC. Per PIC, facility uses TPHC on the weekends for lunch and dinner service. EHS did not observe any food actively held on TPHC during the inspection. PIC stated they had TPHC procedures posted on the wall, yet it was misplaced. -CDI- EHS provided blank TPHC procedures to PIC to fill out prior to using TPHC this weekend.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed large buckets of yogurt stored approximately one inch off the floor of the walk-in cooler. Observed dosa batter stored directly on the floor in the kitchen. Storage at least 6 inches above the ground.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
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 containers of utensils stored directly on the floor across from the dish washing area. Place on shelving at least 6 inches off the floor. -REPEAT-
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles 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 box of single-service items (to-go boxes) stored directly on the floor in the dry storage room. Raise at least 6 inches above the ground.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no chlorine sanitizer test strips at facility. Obtain chlorine test strips. EHS will follow-up. -10 day verification visit required-
Jan 29, 2025 A 98 · 5 violations
Inspector comments: Mecklenburg County funding for senior program has been discontinued as of this month. Meals are still being prepared for members (of all ages) of the temple to be picked up and paid for by these individuals. PIC stated 15-16 boxed lunches are currently being prepared per day. No cooling or reheating of any TCS food items occurs in facility. No raw meat prep occurs in facility. A catering menu is available online. Per PIC, catering only occurs on the weekend although not very frequently. All catering orders are prepared and picked up on the same day.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed large buckets of yogurt stored approximately one inch off the floor of the walk-in cooler. Place on shelving at least 6 inches off the floor.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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 containers of utensils stored directly on the floor across from the dish washing area. Place on shelving at least 6 inches off the floor.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
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 food residue and debris on shelving in WIC. Clean and increase cleaning frequency to maintain clean.
#55 · Physical facilities installed, maintained & clean
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 walls in need of cleaning underneath three compartment sink and dish machine. Clean and increase cleaning frequency to maintain clean.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed dress shirts hanging on shelving used for storage of clean dishes. Do not store personal belongings next to clean dishes.
Sep 13, 2024 A 98 · 7 violations
Inspector comments: Observed items only for temple use lacking labels indicating they are for temple use only while stored with items for senior feeding program in RIC and dry storage area. Label all items for temple use only and store them in a separate location from items for senior feeding program (on different shelves or in different refrigeration units). All items lacking labels for temple use only will be assumed to be for senior feeding program at next inspection.
No dedicated dry or cold storage labeled in facility for MFU. No food for MFU observed stored in facility. Sign-in sheet for MFU last showing visit on 7/29/24. Label at least one shelf for both dry and cold storage for MFU in facility. MFU must utilize sign-in sheet each time the MFU visits the facility. Failure to maintain sign-in sheets may result in permit action for the MFU and/or the revocation of facility’s privilege to act as a commissary.
Facility has catering menu online. Part of catering menu includes dosa batter that is possibly being fermented. Further information needed for dosa batter and chickpea process. PIC to provide EHS with written procedures. Follow up visit required to discuss processes.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures to PIC. Maintain written procedures in facility.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
Corrected during inspection
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 multiple open containers of various milks lacking date mark labels. - CDI - PIC voluntarily discarded milks. Date mark milks once opened and held for more than 24 hours.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
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 inaccurate TPHC written procedures in facility. - CDI - PIC completed new TPHC written procedures that accurately describe process.
*Process described by PIC and observed by EHS: Items are cooked daily in the morning beginning at 8AM. Cooking is completed by 9:45AM. Items are immediately stored in to-go containers upon cooking completion and placed on TPHC while awaiting delivery for senior feeding program. Food is picked up for delivery by a third party between 10-10:30AM daily M-F. No cooling or reheating of foods occurs.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#27 · Food additives: approved & properly used −0.5
Corrected during inspection
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. - P - Observed ENO fruit salt in facility. Labeling indicates this product is a proprietary medicine. PIC sated this is used to make menu vada (spicy doughnut). This item is offered on the catering menu but is not part of the senior feeding programs. Do not use this item in food products. - CDI - Education provided. PIC removed additive from regulated areas. PIC agreed to discontinue use of additive in all regulated foods sold prepared from this facility.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed large buckets of yogurt stored directly on the floor of the walk-in cooler. Place on shelving at least 6 inches off the floor.
#49 · Non-food contact surfaces clean
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 food residue and debris on shelving throughout facility. Clean and increase cleaning frequency to maintain clean.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. - No covered waste bin observed in women’s restroom. Provide a covered waste bin in women’s restroom.
Jun 3, 2024 A 99 · 3 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted in facility but no signed copies of policy/acknowledgements available. - CDI - EHS provided PIC with printed copy of employee health policy to be signed by all employees. Maintain signed copies in facility.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. - REPEAT - Observed flip top prep unit holding above 41F (see temperature chart). No food items observed stored in unit. Per PIC, unit is only used on the weekends by the temple and is not used in the facility’s day to day operations. No other form of short term refrigeration available in facility. Unit must be repaired or replaced. Follow up visit required for long term compliance.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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. - REPEAT - Observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. - *NOTE: No point escalation due to previous violation being corrected.
Nov 21, 2023 A 98 · 4 violations
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed dish machine out of order. PIC stated that dish machine is leaking and not working properly since this past weekend. There is a maintenance order in place and a technician will be out today by end of business day but is expected before or around 2pm. Until then the facility will utilize their 3 compartment sink for dish washing.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 surface of reach in freezer with dried purple spillage and in need of cleaning. Also observed cleaning needed on dry storage rack shelving and walk in cooler shelving with dust, debris, and rust on racks. -REPEAT VIOLATION-
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 cleaning needed on ceiling vents at clean dish area with accumulation of dust. -REPEAT VIOLATION-
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring near ovens not smooth and easily cleanable.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed Facilities items mixed with temple food items such as yogurt, milk, sour cream and heavy cream. PIC stated that temple uses yogurt, milk, sour cream, and milk and facility uses vegetables and unsalted butter. Separate facility items from temple items with signage and designated storage areas in the walk in cooler. -REPEAT VIOLATION-
Aug 17, 2023 A 97 · 5 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. -REPEAT VIOLATION-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use dish machine at zero ppm chlorine solution. After running dish machine 3 times there still was zero ppm solution at dish machine. PIC contacted technician to fix machine. VR-A verification visit will be conducted within 3 days for corrected sanitizer solution at dish machine. REHS instructed PIC to only use 3 compartment sink until dish machine has been serviced.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#49 · Non-food contact surfaces clean −0.5
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 surface of reach in freezer with dried purple spillage and in need of cleaning. Also observed cleaning needed on dry storage rack shelving with dust and debris on racks.
#55 · Physical facilities installed, maintained & clean
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 cleaning needed on ceiling vents at clean dish area with accumulation of dust.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed have empty bottle of water stored at clean dish rack with pots stored on them. CDI- PIC removed water bottle.
May 1, 2023 A 99 · 2 violations
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without servsafe certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#55 · Physical facilities installed, maintained & clean
Repeat violation
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 floor and counters in women’s restroom in need of cleaning. REPEAT
Jan 18, 2023 A 99.5 · 2 violations
#49 · Non-food contact surfaces clean −0.5
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 inside of dish washer with build up of food debris on walls and doors. clean more frequently.
#55 · Physical facilities installed, maintained & clean
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 dust and build up accumulating on celing air vents over cook line in kitchen.
Dec 19, 2022 A 98 · 2 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed dishwasher employees washed hands and turn off faucet knob with bare hand. CDI- Properly wash hands again and turn off the faucet with paper towel to prevent re-contamination of hands. Hand washing signs provided in English and Spanish at the time of inspection. -2 pts-
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored above unsalted butters in the bus containers. Keep unwashed produce below Ready to Eat Foods. -0 pts-
Aug 11, 2022 A 99 · 3 violations
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open, uncovered employee beverage stored on and over prep tables.
#36 · Thermometers provided & accurate
Corrected during inspection
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed battery dead in food thermometer. CDI, new battery provided and accurate.
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food such as oranges and other items stored on shelving less than 6 inches from ground in walk in cooler.
Mar 15, 2022 A 98.5 · 3 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspectionRepeat violation
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety PIC was unable to locate employee health policy during inspection. CDI - EHS provided updated employee health reporting agreement and poster. EHS educated PIC on the Big 6 foodborne illness and associated reportable symptoms. EHS recommends reviewing policy with employees and have them sign agreement. Policy should be kept available upon request. A link to updated materials for the 2017 Food Code was emailed. REPEAT -1 points
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspectionRepeat violation
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: http://meck.co/FoodSafety Facility does not have written procedures for cleaning vomit/diarrhea events. CDI - EHS provided written procedures and educational poster to PIC. EHS recommends keeping procedure available upon request. A link to updated materials for the 2017 Food Code was emailed. REPEAT -0.5 points
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed open lids on dumpster. CDI - Lids were closed. -0 points
Dec 3, 2021 A 99.5 · 4 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted and signed MCHD employee health reporting agreement form, but PIC and food employees were unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses, and provided updated employee health reporting agreement form to PIC. EHS also provided link to access form in different languages as needed. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
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: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and emailed link to MCHD website to access the state’s example written procedures. PIC confirmed receipt of email with link. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large trash can blocking handsink. CDI- food employee relocated trash can. Maintain access to handsinks at all times.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed two of three outside dumpsters missing their respective drain plugs. Install new drain plugs.
Aug 12, 2021 A 97 · 3 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspection
2-103.11(M) Ensure food employees and conditional employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee (volunteer with café) unable to tell EHS the five reportable foodborne illnesses and the five reportable foodborne symptoms. EHS took employee to the facility's written employee health policy posted in the kitchen and reviewed. EHS recommended training with all food employees and conditional food employees. CDI-EHS emailed employee health policy acknowledgement form to PIC.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food probe thermometer with soil build up and sticky to touch. CDI-EHS had employee wash and sanitized probe thermometer. REPEAT - EHS elected to reduce points due to improvement throughout facility.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
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 three open milk containers and one opened half-n-half container in walk-in cooler without date mark label. EHS explained once opened a maximum 7-day hold period is required for date marking. CDI-PIC voluntarily discarded products.
May 21, 2021 A 97 · 1 violation
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspectionRepeat violation
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled utensils and bus tubs stored as clean. CDI, items removed for Wash/Rinse/Sanitize.
Feb 23, 2021 A 96.5 · 4 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee rinse hands without scrubbing and turning off faucet without barrier. CDI, employee re-washed hands using correct procedures.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knives stored as clean. CDI, items removed for W/R/S.
#35 · Food properly labeled: original container −1
Repeat violation
Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of sauces on cart in walk in cooler.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans not segregated in dry storage room. CDI, dented cans removed and segregated.
Oct 28, 2020 A 96 · 8 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open cup of coffee on prep table. Relocated.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato purée sitting out at 82F. This will be cooked next in hot oil. Keep at 41F until ready for use.
#21 · Proper date marking and disposition −1.5
Follow-up verification required
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 cut cheese, cheese balls, mango milkshake without date marks in walk-in cooler. Return visit required. They were all made/cut within the last 7 days.
#22 · Time as a Public Health Control: procedures and records −1
Follow-up verification required
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed meals for seniors packaged and waiting for delivery on table. They are not being held on time. Procedures must be on site and time stamp must be on container to allow for 4 hour window. Procedure emailed. Return visit required.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of dry good without name label.
#37 · Contamination prevented during food preparation, storage and display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned goods, sugar, and other dry goods on floor in dry storage. Observed potatoes and carrot bags on the floor of the walk-in cooler. Move to shelving.
#41 · In-use utensils: properly stored
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic container being used to scoop batter. Use a handled scoop with scoop handle up.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed clarified butter sitting out at 113F (on griddle) and 76F on prep table. This butter is used only for the God and not human consumption. Label with this information.
Jun 17, 2020 A 99.5 · 1 violation
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on recycling dumpster. Recommend keeping sliding doors and lids closed when not in use to prevent rodent and insect infestation.
5-501.114 Using Drain Plugs - C Observed recycling dumpster without drain plug. Recommend replacing to prevent rodent infestation.
-0.5 points-
Jun 26, 2019 A 97 · 4 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine with 85F water today. Data plate states a minimum of 120F. -0-
#49 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed hot water heater not working at end of inspection. -1-
#53 · Physical facilities installed, maintained and clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling falling sown in women's restroom. -0-
Dec 28, 2018 A 99 · 2 violations
#34 · Thermometers provided and accurate −1
Repeat violation
4-203.12 Ambient air and water thermometers shall be accurate.-Pf
Observed missing ambient air thermometers in the 3-door RI cooler and the 2-Door RI cooler. Have installed. REPEAT.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the reach in freezer. Have cleaned.
Mar 26, 2018 A 98 · 5 violations
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods being held off temperature control without times written on the TPHC board. CDI- times were added to the TPHC board; foods will be discarded if not used within 4 hours.
#34 · Thermometers provided and accurate −0.5
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometers in 2 reach in coolers.
#38 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing bracelets in the kitchen.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash receptacle at the kitchen handsink.
#53 · Physical facilities installed, maintained and clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damage to the ceiling in the prep. room.
Sep 11, 2017 A 97 · 5 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine operating at 0ppm chlorine concentration. Instructed PICs to wash and rinse pots and pans in the machine and to sanitize them in the 3 compartment sink. VR to ensure dish machine is repaired.
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of daal and a pot of daal hot holding below 135F (see chart). CDI- foods were placed on TPHC; provided TPHC documentation today and instructed PIC on how to properly use TPHC.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed srikhand yogurt single-use packages being stored at room temperature and cold holding above 45F (see chart). CDI- provided TPHC documentation to PICs.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.14 Warewashing Equipment, Cleaning Frequency - C Maintain the dish machine clean. Observed debris accumulation on the inside walls of the dish machine doors.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the 3 compartment sink faucet.
Feb 23, 2017 A 98 · 3 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener blade with dried debris on it. CDI- item was set aside for recleaning.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean utensil storage bins with food debris in them.
#53 · Physical facilities installed, maintained and clean
6-502.12 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 debris accumulation on a ceiling ventilation covering above a food prep. table.
Jul 19, 2016 A 98 · 8 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified as a food protection manager. Facility has 210 days to become certified. The establishment is still within that 210 day period.
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees not washing hands between task changes. CDI-Spoke to person in charge about this and had one employee take gloves off and wash hands and put new gloves on.
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two bags of spinach sitting in the handwash sink. CDI-The bags were removed and explained to employees that the hand wash sink can only be used for handwashing.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer slightly weak at 3-compartment sink. CDI-Had more bleach placed into the sink. Use the test strips to accurately verify strength of the concentration of sanitizer. The concentration must range between 50 and 100 parts per million.
#33 · Approved thawing methods used
3-501.13 Use approved thawing methods. Observed spinach thawing on the counter. CDI-Explained to person in charge that thawing can be done under cold running water, or in the reach in cooler, or directly used for cooking, but not allowed to thaw on counters. The spinach was placed under running cold water.
#38 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches. No jewelry shall be worn on wrists and fingers except for a plain wedding band.
#43 · Single-use and single-service articles; properly stored and used
Corrected during inspection
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go boxes stored on the floor in the storage room. CDI-Explained to person in charge that they needed to be kept off the floor.
#52 · Garbage and refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to the outdoor dumpsters open. They must be kept closed when not in use. CDI-The doors were closed.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HINDU CENTER OF CHARLOTTE” or State ID 2060018580). Inspection type (routine vs. follow-up) is not published in the county's data.