Sep 25, 2026
A 98
· 4 violations
#15 · Food separated & protected
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 being stored on top of raw beef inside walk in freezer. Both items were removed from their hermetically sealed packaging. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 chicken wings cooling at a rate of 0.16F/min during 2 hour window. Wings were sitting out on counter at room temperature. According to PIC there was about 45 mins left in cooling window. CDI: Wings were placed in walk in cooler to cool.
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)(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 chicken wings, egg rolls and sweet/sour chicken being held on TPHC, after the 4 hour time hold was finished, food employee placed items back in refrigeration instead of discarding. CDI: Food employee voluntarily discarded items.
#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 chicken wings cooling at a rate of 0.16F/min while sitting out on counter. CDI: EHS and PIC discussed cooling 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 .
View this inspection on the county portal ›
Mar 30, 2026
A 97
· 4 violations
#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. EHS observed a metal pan in the WIF that was catching the ice buildup from the condenser above it. Directly underneath the metal pan, food was being stored and if the ice buildup overflowed from the metal pan the food could be contaminated. Food should be moved to avoid contamination or condenser should looked at by a technician to reduce the amount of ice buildup. * REPEAT *
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. EHS observed ice buildup and leaking from the condenser in the WIF. EHS also observed a deep freezer with torn and broken gaskets, broken handle, and a significant amount of ice buildup.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed two deep freezers for household use not commercial being used in the facility. * REPEAT *
#49 · Non-food contact surfaces clean
Corrected during inspection
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. EHS observed one metal pan with sticker residue on the outside. CDI. PIC moved the pan to be rewashed.
#55 · Physical facilities installed, maintained & clean
6-501.16 Store mops for air drying after use. EHS observed mops being stored with the contaminated end touching the wall in the mop sink. Mop should be stored elsewhere to avoid contamination of the wall or nearby clean dishes.
View this inspection on the county portal ›
Mar 16, 2026
B 88.5
· 19 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Follow-up verification required
2-103.11(A,D,E,K) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Food should be from approved sources, handwashing should be monitored, Food establishment operations should not be conducted in a private home.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
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. EHS observed an employee meal on a prep top unit. CDI. Food employee moved their meal to a designated area.
#15 · Food separated & protected −1.5
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. EHS observed boxes of unwashed produce on a shelf over washed and peeled onions. Also observed raw shell eggs resting on top of a box with employee beverages inside.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Follow-up verification required
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REHS observed several dishes with food debris and residue on the inside.
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
Follow-up verification required
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). PIC stated that they had stickers for date marking but did not have datemarks on any TCS foods throughout the establishment.
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 −1.5
Follow-up verification required
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. Establishment had TPHC procedures but did not have any stickers or documentation of the discard time.
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
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. Facility was thawing under running water under 70F as instructed, however when EHS took a temperature of the shrimp it had reached 66 F. CDI. PIC moved the thawed shrimp to the WIC to get it down to 41F. * REPEAT *
#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. Bins of flour and seasonings were missing labels.
#39 · Contamination prevented during food preparation, storage & display −1
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. Two cans were dented and not in a designated area.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed a large container of seasoning on a shelf without a lid.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee not utilizing a hair covering.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed a scoop for flour completely submerged in the food.
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. Rice spatula was sitting in a container of water not at 135F. CDI. PIC relocated the spatula to a clean prep table instead.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Wet stacking was observed throughout the clean dish storage area.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Equipment throughout the establishment that is not food safe or ANSI certified, including a rice cooker, and two deep freezers.
#48 · Warewashing facilities: installed, maintained & used; test strips
Follow-up verification required
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Facility possesses several large bowls that are not able to be immersed in the three compartment sink.
#51 · Plumbing installed; proper backflow devices −1
5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Mop Sink is unable to be utilized due to the amount of items being stored inside. Items should be relocated so the mop sink can be used for it’s intended purpose.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. The women’s restroom was out of order during the time of inspection so all customers were utilizing the ‘mens’ restroom. The trash can did not have a lid.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Shared dumpster was missing drain plugs.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open at time of inspection.
#55 · Physical facilities installed, maintained & clean −0.5
6-202.112 Living or sleeping quarters shall be separated from rooms and areas used for food establishment operations by complete partitioning and solid self-closing doors. A cot was observed in the dry storage area of the establishment. A separate living space requires a separation of space achieved through partitioning.
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. Half of a ceiling tile was missing in the dry storage area.
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. Significant amount of food debris and residue were observed throughout the establishment. Increase cleaning frequency.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-303.11 Provide required lighting intensity. No light is available in the dry storage area near the canned goods. A light should be added to discourage pests and avoid injury.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee items throughout the establishment (phones, coffee).
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. Keep employee food and drinks in designated spaces. * REPEAT *
View this inspection on the county portal ›
Jan 7, 2026
A 98.5
· 3 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
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 portioned bags of raw chicken touching bags of portioned raw beef in the WIF. CDI PIC moved bags of chicken REPEAT
#35 · Approved thawing methods used
Corrected during inspection
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 shrimp thawing in a pan of cold water. EHS advised that must have running water or thaw in refrigerator. CDI PIC turned on the cold water.
#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 2 open employee drinks on prep tables. CDI PIC moved the employee drinks.
View this inspection on the county portal ›
Aug 25, 2025
A 96.5
· 5 violations
#15 · Food separated & protected
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 portioned bag of raw chicken above raw beef in the WIF. CDI PIC moved bag of chicken
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 cartons of eggs at room temperature 70F on the prep table. Observed sesame chicken and egg rolls in the Soda cooler at 46F. Observed garlic in oil at the grill at 69F. PIC stated eggs were delivered 2 hrs ago and he put them in the
WIC. PIC stated that the egg rolls and sesame chicken were taken out of the WIC at 11 am and he put them back into the WIC and cooled them down to 41F. PIC voluntarily discarded the garlic in oil. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#39 · Contamination prevented during food preparation, storage & display
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 a bag of onions directly on the floor in the back storage area. CDI PIC put onions on a shelf.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspectionRepeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on food prep table. CDI - PIC relocated phone. REPEAT
View this inspection on the county portal ›
May 30, 2025
A 95
· 9 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.Observed food handler drink stored on top of the food prep table. CDI - PIC relocated drink.
#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 raw chicken on prep sink drainboard at 53F. PIC stated they had just remove the chicken and they are going to process it now for cookline.Observed house made garlic and oil at the cookline. CDI - PIC cooked chicken. Garlic and oil was discarded, explained to PIC that adding the oil and leaving out at room temperature makes this a Time/Temperature Control for safety food (TCS) therefore would need to be kept below 41F or on Time. PIC has decided to keep the minced garlic out without adding oil and will add oil when cooking.
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 .
#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
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 rice noodles with a date of 8/2 inside prep unit. CDI: Item was voluntarily discarded.
Observed cooked pork past the 7 days, date marked 5/21. CDI - PIC discarded the food.
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 −3
Corrected during inspectionRepeat violation
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 chicken wings, fried chicken, and egg rolls being held on TPHC without a time label. CDI: PIC placed time label on products. Sent via email Mandarin handout for TPHC, cooling and cold holding.
#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 chicken wings cooling covered in the walk in cooler. CDI - PIC removed cover.
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 .
#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 build up of food debris in at rice cooker with fried rice. Replace this unit as it’s difficult to clean.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bin next to handsink. Provide
#55 · Physical facilities installed, maintained & clean
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed meat grinder not in use. Remove from the facility has this may attract and/or harbor pests.
#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 cell phone on food prep table. CDI - PIC relocated phone.
View this inspection on the county portal ›
Dec 31, 2024
A 95
· 5 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over brown sauce and raw shell eggs over chili oil. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan may be implemented.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 chicken wings, fried chicken, and egg rolls being held on TPHC without a time label. CDI: PIC placed time label on items.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork spare ribs thawing on prep sink at room temperature. CDI: PIC started thawing ribs under water.
#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 build up of food debris in bottom of prep unit and prep table shelving. Clean as needed.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT
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 cracked floor tiles near prep sink. Repair.
View this inspection on the county portal ›