A97.5
SRI BALAJI CAFFE
716 MAIN ST, Pineville, NC 28134
Restaurant · NC permit/State ID 2060019955
Latest gradeA (97.5)
Last inspectedJul 29, 2026
Inspections on record11
On record sinceNov 24, 2020
Score history
Nov 24, 2020Higher is betterJul 29, 2026
Inspections & violations
Jul 29, 2026 A 97.5 · 4 violations
Inspector comments: PIC states that PND verified proper functioning of hot water heater after persistent low-level alarm from C02 monitor at last inspection. No alarms during today’s inspection, equipment is in good repair.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at first hand sink.
CDI- Paper towels moved nearby. (-2)
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed one container of tomato based sauce at front of RIC at 44F. All other TCS foods below 41F. No point taken for single item.
CDI- Sauce relocated to freezer for rapid cooling. (-0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed one fryer basket with deteriorated wire, no longer safe to use. EHS advises replacing. (-0.5)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed one cutting board with severe scoring, no longer cleanable.
CDI- PIC removes board from service.
#55 · Physical facilities installed, maintained & clean
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 unsealed wood panels behind prep tops in need of sealant or replacing with a material that is smooth, cleanable, and not absorbent. (-0)
Dec 2, 2025 A 96 · 7 violations
Inspector comments: During inspection, EHS CO2 monitor produced a low alarm with gas level measured below 35ppm and proceeded with standard procedure for gas monitor alarms. EHS refreshed monitor outside and verified a second time, the alarm was genuine, with the source thought to be the hot water heater in back room. Staff members report no symptoms of gas toxicity or known problems with the heater, or other gas appliances. EHS verified the hood was on and clearing steam from cooking area as expected, and appeared in good working condition. The PIC is advised to call Piedmont Natural Gas to ensure proper functioning and safety of gas appliances onsite due to persistent low-level alarm warning, though no immediate physical hazard was determined.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Follow-up verification required
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no signed verification for employee health reporting agreement by food handlers onsite. EHS providing form, PIC should email signed copies within 10 days, or a return visit will be made; business card provided. (-0)
Form here
English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
Spanish- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-202.12 Provide at least 100F water at handsinks.
Observed hot water faucet of back hand sink not working. Hot water verified available onsite, just not at front hand sink. (-1)
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at hand sink upon start of inspection.
CDI- PIC restocks paper towels near hand sink.
#23 · Proper date marking & disposition −1.5
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).
Observed several cooked TCS foods (Okra, potatoes, friend rice) in lowboy and sliced cabbage in RIC without date mark. Employee who did prep states they were just behind on date marking this morning.
CDI- Employee who prepped dates all items. (-1.5)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed sliced cabbage stored in plastic grocery bags inside two door reach in. EHS advised this is not an approved food contact surface and they should cease storage in this manner. Use containers which are smooth, cleanable, durable, and resist damage. (-0.5)
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed severely soiled water in wash basin of 3 comp sink while in use for cleaning dishes.
CDI- Basin drained and refilled with clean water. EHS advises to change water at sinks when it runs too cloudy to see through. (-0.5)
#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 significant food debris and spills inside case being used for non-TCS sauce. Increase cleaning frequency. (-0.5)
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed minor leak at front hand sink repair at earliest opportunity. (-0)
Jun 17, 2025 A 92 · 7 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed −4
Corrected during inspection
*REPEAT* 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 - Food employee move trash can, sweep floor then change gloves without a handwash before preparing to engage in cutting vegetables. *CDI - EHS educated employee on violation and employee washed hands following proper procedures then did not use a barrier to turn off the faucet, PIC educated employee on mistake and had employee rewash hands properly.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Container of Rava seasoning with dead crawling pest inside. *CDI - PIC voluntarily discarded item.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspectionRepeat violation
*REPEAT* 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 - Dry Coleslaw held on TPHC not listed on TPHC procedures. *CDI - PIC added item to procedures.
NOTE: No points deducted due to establishment having written procedures just missing an item which is now added.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying and crawling pests in kitchen.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking throughout clean dish storage.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. *Observed - 4 Grocery bags of Cut Cabbage. *CDI - PIC Transferred items into safe food contact container.
Sep 26, 2024 A 93 · 10 violations
#5 · Procedures for responding to vomiting & diarrheal events −0.5
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 - Observed no bodily fluid cleanup procedures provided. CDI, procedures emailed to operator .
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#8 · Hands clean & properly washed −2
Corrected during inspection
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 2 employees walk in building from outside and not wash hands before proceeding to next task. Observed employee touch soiled towel and not wash before handling clean equipment. CDI, employee washed hands.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in restroom. CDI, sign provided.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed 1 container of cooked noodle cooling from prior day per employee in stand up reach in refrigerator at 46 degrees F in deep container with condensation on lid. CDI, noodle voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#24 · Time as a Public Health Control; procedures & records −1.5
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 unsalted butter and container of tomato sauce not cold at 41 degrees F held on prep table. See temperature observation chart. Facility stated they keep out for 4 hours but no written procedure available. CDI, procedures emailed and completed while on-site.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bottle of degreaser not labeled. CDI, operator labeled bottle.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 large deep container of cooked noodle cooling from prior day with condensation on lid at 46 degrees F. CDI, noodle 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen.
#40 · Personal cleanliness −0.5
Repeat violation
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food prep employees not wearing hair restraint upon arrival. Observed a food prep employee with watch.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth on prep sink.
Feb 20, 2024 A 94.5 · 7 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed carrots stored above washed produce and herbs. CDI-PIC relocated carrots to lower part of reach in cooler.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one spray can of insect RAID for indoor resident use only. CDI-PIC voluntarily discard item.
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat 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 past. Observed three spice containers without labels and four secondary bottles without labels. CDI-PIC placed labels on all items.
#38 · Insects & rodents not present; no unauthorized animals −1
Corrected during inspectionRepeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small live insect inside microwave. CDI-PIC removed insect, washed hands, and instructed a food service worker to clean microwave. Food establishment has active pest control which visits monthly.
#40 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food services workers without hair coverings. CDI-PIC handed out hair nets.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stainless steel pans wet stacked over 3-comp-sink. CDI-PIC moved items to be rewashed and made space to properly air dry.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed moderate amount of grease build up on hood ventilation system.
Aug 22, 2023 A 93 · 15 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee contact cooked rice pancake with bare hand. CDI - PIC voluntarily discarded food and employee donned glove before continuing.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#10 · Handwashing sinks supplied & accessible −2
Repeat violation
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed stocked soap and paper towel dispenser at prep sink by steam well.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed cold water valve turned off at hand sink by server counter. Water was uncomfortably hot and temped at 126 F. REPEAT. CDI - PIC turned on cold water valve.
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed eggplant and radish stored over onion chutney in RIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato on stove at 118 F. CDI - PIC reheated potato above 165 F.
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 .
#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 items held on TPHC. CDI - EHS provided template to PIC and procedures were completed during inspection.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 yogurt/onion cooling in a deep container in low reach in at an insufficient rate. REPEAT. CDI - PIC moved food to a shallow container in the RIF.
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 .
#37 · Food properly labeled: original container
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 unlabeled squeeze bottle of oil by stove.
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed packaged tomato pickles in display case without label. Food does not contain any major allergens.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. CDI - PIC closed door.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live cockroaches and flies in kitchen. Facility has active pest control which visits on a monthly basis.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep surface by stove. CDI - PIC moved cloth to sanitizer.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil stored in water at 83 F. CDI - PIC emptied water.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans above 3-comp sink. REPEAT.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed styrofoam cups and lids stored by steam well without protective packaging.
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-use spoons and forks stored in container at customer station with scoops and tines facing up.
#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 intact stickers on cleaned containers.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with customer food in low reach in unit. Observed employee drink stored with single-use items over prep counter. CDI - PIC removed items.
Mar 8, 2023 A 95 · 8 violations
#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 hand sink in the front kitchen area turned off at the start of the inspection. Observed sink in rear kitchen working at arrival and turned off later in inspection leaving no accessible sink for employees. CDI - PIC made sure both sinks were made accessible.
#15 · Food separated & protected −3
Repeat violation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P.Observed cabbage in direct contact with shelf inside reach-in cooler. CDI - Cabbage in direct contact with shelf was discarded, cabbage stacked on top were placed in container.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed food held on TPHC with no time stamps or records. PIC stated that time stamps are placed on the foods at 11 AM. CDI - EHS educated PIC on putting the correct/actual time on the time stamps when the food is put on TPHC. The correct time stamps were placed on foods placed on TPHC (10:30AM).
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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
For more information, please visit: http://meck.co/FoodSafety 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 . Observed yogurt and onion mix cooling inside the RIC. Observed mix cooling at a rate of 0.03F/minute. CDI - Yogurt and onion mixture was moved to the RIF for rapid cooling.
#40 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees actively prepping and cooking food with no hair restraints. CDI - All food employees put on hair nets.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and equipment stacked wet. CDI - Wet pans were separated.
#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 build-up on the shelves used to hold clean dishes.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open.
Nov 22, 2022 A 95 · 5 violations
#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.
Bottle of chlorax stored in sink. CDI - Removed from sink.
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Heads of lettuce stored directly on shelf in reach in cooler. CDI- Discarded.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 .
Knives stored on metal strips soiled with debris. CDI- Taken to dish machine.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of metal bins observed. REPEAT
#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.
Exterior of rice machine and microwave in need of cleaning.
Nov 3, 2021 A 93.5 · 7 violations
#4 · Proper use of reporting, restriction & exclusion
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict. Observed the old employee health poster on the wall, only has 5 illnesses. CDI-EHS has sent over information in an email, no points taken today since this is the first inspection since the 2017 FC adoption.
#5 · Procedures for responding to vomiting & diarrheal events
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed no vomit clean up kit. CDI-EHS has sent over information in an email, no points taken today since this is the first inspection since the 2017 FC adoption.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee cutting dried peppers with BH. They explained they are using this for a stew. CDI-Food employee put on gloves and stew was cooked to 198F.
#23 · Proper date marking & disposition −3
Repeat violation
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 DM in the whole facility. PIC explained they mostly use everything within 1 day. EHS did see some things cooked (cauliflower mix, tamarind sauce,) or other that needed dates (milk, mint sauce, curry). PIC DM. VR REQUIRED 11/13/2021
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent dropping throughout facility. Especially around corners and around coolers. PIC explained this is fairly recent and they have traps to remove them, and they just signed up for a pest control service.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean, large pots stored on the floor. EHS suggested keeping them slightly off the floor.
#55 · Physical facilities installed, maintained & clean −0.5
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 rodent droppings throughout facility, needs to be cleaned.
Jun 1, 2021 A 92.5 · 6 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 Certified Food Protection Manager - C Observed no CFPM onsite during inspection.
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen. CDI-PIC provided paper towels
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Repeat violationFollow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing dishes. Sanitizer concentration read 0ppm. PIC stated that there sanitizer ran out on Sunday and that they ordered more and it is supposed to come in sometime today. CDI-since the capacity of the restaurant is less than 50 people, all dishes will be washed rinsed and sanitized in the 3-comp sink and single use service items will be used instead of multi use utensils. VR will be done by 06-11-2021. REPEAT
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
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 vegan cheese, Parotta, Manchuria sauce and rice in reach in fridge that were not dated. Rose milk was in the customer display case and was not date marked.PIC states that food was prepped from frozen food and then placed into the reach in on 05-30-2021. REPEAT CDI-correct dates were placed onto the foods. EHS reminded PIC that the foods had 7the days from day prepped until expiration.
#34 · Thermometers provided and accurate −1
Repeat violationFollow-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 no thermometer on site during inspection. VR will be done by 06-11-2021. 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 the doors to the reach in freezer and cooler to have build up on them. Also the door to the dish machine contained build up.
Nov 24, 2020 A 95 · 7 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0ppm Chlorine. Staff primed the machine during the inspection and it read 50ppm by the end of the inspection.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed clarified butter sitting out. Staff will now move to keeping it cold held and then hot holding on the griddle each morning for use.
#21 · Proper date marking and disposition −1.5
Corrected during inspectionFollow-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 numerous items including rose milk, tofu, cut cabbage, tamarind sauce, watermelon and rice without date marks. Dated during inspection. Return visit required.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach and water mix not labeled. Labeled during inspection.
#34 · Thermometers provided and 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 No thermometer on site. Obtain. 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 bottles of oil, chutney, yogurt and dry spices without labels.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-202.16 Nonfood-Contact Surfaces - C Observed raw wood shelving used for hanging utensils and single service items. Discussed painting/sealing with owner.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SRI BALAJI CAFFE” or State ID 2060019955). Inspection type (routine vs. follow-up) is not published in the county's data.