A95

HOP FENG II

9229 LAWYERS RD, STE G, Mint Hill, NC 28227

Restaurant · NC permit/State ID 20600110080

Latest gradeA (95)

Last inspectedOct 23, 2026

Inspections on record18

On record sinceApr 6, 2021

Score history

Apr 6, 2021Higher is betterOct 23, 2026

Inspections & violations

Oct 23, 2026 A 95 · 5 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork stored over cabbage in the WIC. EHS and PIC discussed proper storage order. -CDI- PIC rearranged storage order. Ensure proper storage order in the facility. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

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 chicken wings at 76F in the WIC. EHS asked when the wings were cooked and PIC stated that they were cooked at 11:00 AM chicken wings were still at 76F after 3 hours and 15 minutes. (2:15 PM) -CDI- Wings were voluntarily discarded. EHS spent time going over cooling with the PIC as well as the PICs son who was able to translate the information provided. 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 .

#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 PIC enter the WIC upon the EHS arrival. PIC began date marking foods in the WIC, EHS further notes that most foods in the prep tops were undated as well. Foods in the lowboy cooler were properly date-marked. Several foods in the WIC were date-marked as well. However, the facility must establish a consistent operating procedure for date marking foods. -CDI- PIC and EHS as well as the PICs son took time to go over date marking, and ensure that all foods were properly date marked and back-dated. Failure to date mark foods moving forward may lead to foods being 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed garlic and oil mixture at the wok station labeled as 12:00-5:00. EHS pointed this out to the PIC who understood his mistake. -CDI- PIC corrected to 12:00-4:00. Ensure proper labeling of the 4 hour window. Chicken wings were properly labeled for TPHC.

#37 · Food properly labeled: original container −2

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 pasta. Observed several foods on the wok station with no labeling present. Ensure that all working containers of food are properly labeled to identify the contents. -CDI- Foods were properly labeled.

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Jun 16, 2026 A 97.5 · 3 violations

#15 · Food separated & protected −1.5

Corrected during inspection

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 above raw beef in the WIF both outside of the original packaging. Ensure that proper storage order procedures are followed in WIC holding always, and in holding in the freezer when food is outside of the original packaging. -CDI- EHS, PIC and Food employees discussed the violation, and PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#37 · Food properly labeled: original container −1

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 5 unlabeled sauces on the wok station, and observed unlabeled container of sesame seeds used on the prep line. Ensure all working containers of food are properly labeled to identify contents.

#43 · In-use utensils: properly stored

Corrected during inspection

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 a butcher knife stored in between crack between the prep unit and a prep surface. Ensure that all in-use utensils are stored on a clean portion of food prep tables or cooking equipment. -CDI- Knife was moved onto the clean portion of prep surface.

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Feb 10, 2026 A 95 · 7 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed pre packaged pork egg rolls in WIC over RTE Foods including cooked sweet and sour chicken. The box on the pork egg rolls stated ready to cook not ready to eat. Pork egg rolls box stated they were raw and had safe handling instructions. Ensure all raw animal foods are stored below RTE foods. -CDI- PIC moved pork egg rolls below RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in 3-Comp Sink actively sanitizing dishes with 0PPM chlorine present. -CDI- PIC added chlorine into the sanitize basin until chlorine was reading at 100PPM. PIC put soaking dishes back through W/R/S process. Ensure to use test strips and maintain proper sanitizer concentrations. 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

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

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- PIC stated that garlic and oil mixture on the Wok station is held on TPHC. PIC stated that it is removed from refrigeration kept for 4 hours and then discarded. Written procedures for the facility only listed TPHC for fried chicken. -CDI- Garlic and oil was added to the TPHC sheet. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed fried chicken sitting in fryer basket at the start of the inspection. Chicken was 94F. PIC stated that the chicken is held on time. PIC stated that the chicken was cooked 30 minutes prior. PIC described process stating that the chicken would be re-dropped upon customer order. -CDI- PIC added a discard time 4 hours from the original cook time. Ensure to properly label TPHC foods with discard times. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#33 · Proper cooling methods used; adequate equipment for temperature control

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 container of shrimp cooling in the WIC. Shrimp were cooling at a rate of 0.1. -CDI- PIC lifted plastic wrap over the top of the shrimp and placed the shrimp into WIF. Shrimp cooled to below 41F by end of inspection. Ensure to quickly cool foods using approved methods. 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 .

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bus tub of flour in the back of the facility with no lid or covering. -CDI- PIC placed lid over the top of the flour container. Observed unlocked chest freezer with patron food and bags of rice in the hall way leading to the restrooms. Ensure that food that is for sale is kept so that it is not accessible to the public.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the dumpster for the facility. Ensure dumpster plug is replaced.

#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 phone and medication on prep surface in the back of the facility. Ensure all employee possessions are kept off of prep surfaces. -CDI- Employee possessions removed 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 Employee water bottle stored on prep surfaces. Ensure all employee drinks are kept off of prep surfaces. -CDI- Employee drink removed.

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Oct 21, 2025 A 98 · 3 violations

Inspector comments: EHS advised PIC to move chest freezer to kitchen and put up a curtain to block/cover the food storage shelves that are in the hallway That leads to the public bathroom.

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed wings being held on TPHC without being marked with the discard time. Start paint is marked 2 pm. CDI PIC added 6 pm discard time to label.

#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 a container of spice and a squeeze bottle of vinegar not labeled. CDI PIC labeled both.

#39 · Contamination prevented during food preparation, storage & display −1

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a chest westerner in the hallway heading to the bathroom that is not locked. Facility also has other food items stored in the hallway that are accessible to customers.

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Jun 26, 2025 A 97 · 3 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg in covered plastic carton being stored over fried chicken in the WIC. -CDI- PIC immediately placed the raw shell eggs on the bottom shelf. (0pts) 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder soiled with food debris/residue. Increase cleaning frequency. -CDI- PIC disassembled the meat grinder and placed it in the 3 comp sink to be washed and sanitized. Meat grinder was the only food contact surfaces that was soiled. Due to severity, points not taken. (0 pts) 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 −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 every TCS food item in the flip top unit without date marks. PIC stated that the items were placed in there in the morning from a larger batch in the WIC. EHS explained that items must be date marked even when coming from a larger batch. REPEAT*** (3 pts) 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 .

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Feb 19, 2025 A 94.5 · details not yet loaded