A93.5
RAI LAY ASIAN BISTRO
9515 RIVERBEND VILLAGE DR, SUITE H1, Charlotte, NC 28216
Restaurant · NC permit/State ID 20600110092
Latest gradeA (93.5)
Last inspectedOct 1, 2026
Inspections on record21
On record sinceMay 13, 2021
Score history
May 13, 2021Higher is betterOct 1, 2026
Inspections & violations
Oct 1, 2026 A 93.5 · 14 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 Observed employee pick up trash off of floor to throw away then proceed to wash hands for less than 20 seconds. CDI: PIC instructed employee to re-wash 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 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee with gloves placing raw chicken in wok. Employee proceeded to discard gloves and don new gloves. CDI: PIC instructed employee to discard gloves and wash hands.
#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 multiple metal pans at dish area stored as clean with food debris still present. CDI: PIC took soiled pans to dish machine for W/R/S.
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 .
#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 6 metal pans of rice that were cooled overnight with temperatures still measuring 44F-50F. CDI: PIC voluntarily discarded rice. EHS educated PIC on proper cooling times.
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 .
#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 fried rice in rice warmer holding at 125F. Rice had been placed in warmer 20 minutes prior. CDI: Rice reheated to over 170F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 sushi rice held on 4 hour TPHC without a time stamp. Employee stated that the rice began TPHC at 11:00. CDI: Employee marked rice with time stamp.
#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 6 pans of rice covered and stacked in WIC cooling from overnight with temperatures still above 41F. PIC stated that the rice is kept out of refrigeration for an hour or so before being placed in WIC to finish cooling. CDI: Rice discarded and EHS educated PIC on proper cooling methods.
Observed cooked chicken cooling at prep sink. PIC stated that the chicken is left out for around an hour or so to cool off before being placed in the WIC. EHS observed insufficient cooling rate for chicken with only one hour to get to below 70F. CDI: PIC moved cooked chicken to WIF to quickly cool. EHS observed chicken reach below 70F before end of two hour limit
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed multiple manufacturer ROP raw fish thawing in RIC without being removed from packaging or cut open. Packaging stated that fish is to be removed from package before thawing. CDI: PIC cut slits into packagings.
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed two bins of raw chicken wings being thawed on prep table. CDI: PIC moved bins to WIC to continue thawing.
#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 multiple sauce squeeze bottles at sushi station without labels.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed two bins of raw chicken wings being stored on the floor in WIC. CDI: Bins moved to a shelf. REPEAT.
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed large metal pot on floor with multiple ingredients being mixed into it. PIC stated that the pot is usually kept on the floor when preparing this curry base. CDI: Pot was moved to a prep table to continue preparation.
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 3 dented cans of hoison sauce stored with other cans for food service. CDI: PIC moved cans to an area to be held for credit.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints.
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut with stickers still in place. CDI: Employee took avocados to be re-washed with stickers removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal Bowls and pans stored as clean in dish area wet stacked. CDI: PIC instructed employee to separate and allow for air drying.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed multiple shelves and lower shelving of prep tables with rust. Repair or replace.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing a drain plug. Replace.
May 6, 2026 A 98.5 · 2 violations
#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 0ppm sanitizer at 3-comp sink. CDI - PIC drained and refilled basin with correct sanitizer concentration.
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
#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 box of food on floor of walk-in freezer. CDI - PIC moved food to shelf.
Dec 30, 2025 A 98.5 · 2 violations
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
-REPEAT-
4-501.11 Maintain equipment in good repair.
Observed rust buildup on shelves in walk-in cooler and in dry storage area. Per PIC, facility has a plan to replace shelves in phases.
Observed ice buildup on compressor fans in walking cooler-in freezer. PIC will submit maintenance request for repair.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
-REPEAT-
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 debris buildup on dry storage shelves and on the interior bottoms of back reach-in coolers. PIC to address cleaning frequency.
Sep 25, 2025 A 91 · 11 violations
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 severely dented cans of hoisin and 1 severely dented can of pineapple juice. CDI: Items voluntarily discarded.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed frozen masago and tobiko stored over ready to eat items in reach in freezer. Items were out of hermetic packaging. CDI: Items reorganized. REPEAT VIOLATION
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 at 0ppm chlorine at sushi area dish machine. CDI: All dishes will go to the back dish machine that is operating properly.
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
#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 rice cooling from yesterday in deep, covered, stacked pans still at 44F. CDI: Items 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(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 no time marked on rice held on counter for fried rice. CDI: Rice replaced with fresh rice from the walk in cooler.
#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 rice cooling from yesterday in deep, covered, stacked pans in walk in cooler. CDI: Items voluntarily discarded. REPEAT VIOLATION
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in ROP environment in reach in cooler. CDI: Tuna package cut open. REPEAT VIOLATION
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead cockroach on floor on cook line. PIC stated that routine pest control was completed 2 days ago and they have seen an increase in dead insects particularly after overnight. If live insects are seen, be sure to contact pest control.
#43 · In-use utensils: properly stored
Corrected during inspection
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 with no handle and spoon with handle stored down in chili flakes in dry storage. CDI: Utensils removed.
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 knives at sushi area stored directly in sanitizer. CDI: Knives removed and will be washed, rinsed, and sanitized at least every 4 hours and just wiped with sanitizer between uses.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed split gaskets on middle door of Chinese station prep cooler, and on both reach in freezer doors. Observed significant rust on shelving in walk in cooler.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard utilized throughout facility in dry storage and chemical areas for storage of clean utensils, and food items. Cardboard should be removed and not reused in these areas to prevent pest harborage.
#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 minor build up on shelving in dry storage area.
Apr 16, 2025 A 94 · 7 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Metal Grinder Part in basin of Handsink by WIC. *CDI - Food employee removed item from Handsink.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
*REPEAT* 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 Marinated Chicken stored in WIC above raw shell eggs. *CDI - PIC placed marinated chicken onto sheet trays and placed it onto bottom shelf of speed rack.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Packaged Raw beef stored above cooked white meat chicken on speed rack *CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
*REPEAT* 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 - Chicken Wings, Cooked Pork and Pork Dumplings in 3 door standing RIC prepped yesterday without date marking. *CDI - PIC had food employee date mark items. EHS will implement risk control plan if establishment is out of compliance for date marking on next inspection.
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 .
#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 - 2 large bowls of Marinated raw chicken cooling in WIC with tight fitting suran wrap, above 41F, see temp chart for details. *CDI - PIC placed marinated raw chicken onto sheet trays to speed up the cooling process.
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 .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Thawed ROP’d Salmon in 3 door standing RIC. *CDI - PIC removed salmon from ROP’d environment.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bus Tub of raw chicken, bus tub of onions and box of broccoli stored directly on the floor of WIC. *CDI - PIC removed items from the floor and placed them onto the shelf.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of some metal containers. *CDI - PIC pyramid stacked items to allow for proper air drying.
Feb 5, 2025 A 95.5 · 6 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 1 container of raw chicken stored on shelf above broccoli. Do not store raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - PIC moved raw chicken to bottom shelf. 0 pts.
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 inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat processor had visible meat residue on blades. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - PIC moved blades to 3-compartment sink to be washed. REPEAT
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 .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small container of cooked beef measured 50F in sandwich cooler top. It was stacked on top of another pan causing it to not hold below 41F. CDI - PIC discarded beef. 0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & 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 Cooked potatoes, pork belly, cooked carrots, pico, and tofu in sandwich cooler were missing prep date labels. Also, most seafood in sushi cooler was missing prep dates. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep dates on all items. REPEAT
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. Rice was not on TPHC sheet at establishment. CDI - PIC added sushi rice to TPHC procedures. 0 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing a bracelet. Food employees must not wear jewelry on their hands or wrists. 0 pts.
Oct 3, 2024 A 97.5 · 6 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspectionRepeat violation
*REPEAT* 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Observed - Open container of coffee that employee was drinking out of stored on dry goods rack. *CDI - PIC removed and voluntarily discarded item.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspectionRepeat violation
*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Container with severe sticker residue and another container with food debris build up. *CDI - PIC placed items to be washed, rinsed, and sanitized. NOTE: No increase in point deduction due to improvement from last inspection.
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 −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- *Observed - Pico De Gallo in Standing RIC date marked 09/25 marking 8 days which is past the 7 day lifespan of TCS products. *CDI - PIC voluntarily discarded item.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Reduced oxygen packaged Fish thawing in standing RIC without being removed from Reduced oxygen environment. *CDI - PIC cut slits into packaging to release it from reduced oxygen environment.
#41 · Wiping cloths: properly used & stored
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on floor under handsink by sushi station.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. *Observed - Red cutting board with heavy scoring making the item not easily cleanable. *CDI - PIC removed item from facility.
Jun 11, 2024 A 94.5 · 6 violations
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.Observed employee drinking in expo area where servers plate some food items.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without hand wash after handling raw chicken to move a pot of RTE food into the prep sink to cool.CDI. EHS hand employee wash hand and don new glove.
#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 herbs sitting in hand sink. Also observed the GM use the hand sink to wash probe of thermometer.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items blocking back hand sink CDI PIC will education PIC on use of hand sink.
#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 several items with food debris. CDI .. Items moved to w/r/s
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee washing chicken, wipe down sink and placed cooked pot of sauce in sink. CDI EHS had employee sanitize and clean sink then add pot in prep sink.
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 .
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 .
#22 · 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 several items at sushi station above 41F please see temp chart. CDI Items were cooled down and sauce was voluntarily discarded
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat 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 clean lids stored in bin with food debris. CDI PIC move bin to w/r/s/. REPEAT
Dec 12, 2023 A 99 · 6 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 interior of a couple metal insert pans with food debris residue, in need of cleaning. EHS observed that vast majority of FCS at stored clean, only a couple pans needing cleaning. CDI- pans removed for cleaning during inspection.
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 .
#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 a couple of chemical bottles with no label during inspection. Bottles stored near back door and in bathroom. CDI- chemicals identified, PIC placed labels on bottles during inspection. Note: most chemicals clearly labeled with laminated label, PIC received new bottles last week and a few were not labeled.
#35 · Approved thawing methods used −0.5
Repeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing large cuts of raw pork on sheet tray in ambient room temperature air. PIC stated employees usually use prep sinks with cold running water to thaw, prep sinks were in use. CDI- cuts of pork moved to walk in cooler to finish thawing. EHS discussed approved thawing methods with PIC. Thaw under cold running water (below 70F), in refrigeration or as part of cooking process. REPEAT.
#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 with rag during inspection. Ensure back door is fully closed and sealed from outdoor elements.
#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 pitcher and other utensils (peelers, knives) stored directly adjacent to handsink at service station with no splash guard, potential for splash contamination when washing hands with equipment stored here. EHS discussed moving equipment away from handsink or installing splash guards to ensure employees are not contaminating nearby utensils/equipment when washing hands.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed 1x gasket at sushi area with significant damage, splitting and peeling away from door frame. REPEAT. Note: points left at 0, PIC Steven showed EHS confirmation that gasket has been ordered from “The Seals”, waiting to have installed.
Aug 23, 2023 A 99 · 5 violations
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility using cold running water for thawing, water coming out of tap is around 80-85F, approved thawing is cold running water below 70F. Utilize slack thawing in coolers more during summer months when groundwater coming out of tap is above 70F. CDI- products finished thawing in walk in.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large stock pot of curry sauce stored on the floor in walk in cooler.
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 multiple dented cans during inspection, mixed in with canned goods for retail. PIC stated they typically have a designated can return area, on racks below can shelving. EHS suggests labeling this area as dented cans so everyone is aware to not use these products. CDI- dented cans moved to designated area, designated area labeled.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees working with food with wrist jewelry on.
#41 · Wiping cloths: properly used & stored
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 1x sanitizer bucket on the floor near main cook line. EHS observed all other sanitizer buckets up off the floor during inspection.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed 1x gasket at sushi area with significant damage, splitting and peeling away from door frame. EHS discussed gaskets with PIC, PIC stated this specific gasket is scheduled to be replaced ASAP.
May 4, 2023 A 99 · details not yet loaded
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Feb 24, 2023 A 98 · details not yet loaded
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Oct 18, 2022 A 97.5 · details not yet loaded
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Sep 15, 2022 B 86.5 · details not yet loaded
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Jun 28, 2022 A 94.5 · details not yet loaded
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Mar 16, 2022 A 93 · details not yet loaded
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Dec 29, 2021 A 94 · details not yet loaded
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Dec 8, 2021 B 88 · details not yet loaded
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Dec 2, 2021 B 88 · details not yet loaded
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Sep 28, 2021 A 93.5 · details not yet loaded
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May 13, 2021 A 95.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “RAI LAY ASIAN BISTRO” or State ID 20600110092). Inspection type (routine vs. follow-up) is not published in the county's data.