A91

CHINA CAFE

10230 BERKELEY PLACE DR, SUITE 150, Charlotte, NC 28262

Restaurant · NC permit/State ID 2060013823

Latest gradeA (91)

Last inspectedSep 23, 2026

Inspections on record50

On record sinceAug 29, 2013

Score history

Apr 20, 2016Higher is betterSep 23, 2026

Inspections & violations

Sep 23, 2026 A 91 · 9 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 several food employees wash hands without using soap and attempt to work with RTE items and clean utensils. CDI - Food employees washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employees touch face and hair and then attempt to work with food. Food employees washed hands.

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −4

Corrected during inspectionRepeat violation

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 broccoli being sliced with bare hands. Broccoli was being cut and then stored. CDI - food worker voluntarily discarded, broccoli and washed hands. 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

#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 stored above Raw shall eggs. CDI - PIC rearranged order to prevent contamination. For more information on food storage order please visit: 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 beef cooling in prep unit in deep pan not cooling fast enough. Observed shrimp cooling in Prep unit in deep pans not cooling fast enough. CDI - PIC moved half of the product to WIC for rapid cooling. 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 −1

Corrected during inspection

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened. CDI - Door was closed.

#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 counter. CDI - PIC removed wiping cloth and replaced with dry.

#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 scoop handle being stored in sugar. CDI - PIC moved scoop to be w/r/s. 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 room temperature water. CDI - PIC removed water from container.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed WIC leaking. Leak was NOT contaminating any food items. Repair

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Sep 9, 2026 B 87.5 · 12 violations

Inspector comments: If establishment wishes for a regrade please contact MCHD at: 9803141620

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several food employees wash hands and tern off faucet without a protective barrier. CDI - Employees rewashed hands and used protective barrier to tern off sink.

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2

Corrected during inspection

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee cutting containers of pork with bare hands. CDI - PIC through away all contaminated pork and washed hands.

#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 chicken and raw beef stored above RTE sauces in WIC. CDI - PIC rearrange to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items cold holding in WIC without protective covering. Add coverings.

#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 noodles cooked at 11:30am cooling in WIC, missing 2 hour cooling window. CDI - PIC voluntarily discarded 4 containers of noodles. 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 −3

Repeat violationFollow-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). Observed no date marks on items in the prep top from previous days. (cabbage, garlic oil sauce, shrimp, tofu,). PIC added date marking to all items. Establishment has been out of compliance for date marking on the last 6 inspections. Establishment has been placed on risk control plan. EHS will email risk control plan paperwork to PIC to be filled out before verification. EHS will arrive back on sight with in 3 days to verify date marking and review filled out RCP paperwork.

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

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 sesame chicken held on time without time stamp. PIC added correct time stamp.

#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 noodles cooling in deep plastic containers with tight fitting lids in WIC missing cooling window. CDI - PIC 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 .

#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 food stored on the floor in WIF. CDI - removed from floor.

#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 in use utensil stored in a bucket on the ground. CDI - PIC placed bucket off the floor.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting throughout clean dish storage. CDI - PIC rearranged to allow for air drying.

#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. Observed prep unit, cook line, RIC, WIC, WIF in need of cleaning with visible food debris and build up. Increase cleaning frequency.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed paper towel dispenser and underneath equipment in need of cleaning. Observed floors, walls, and ceilings with build up and food debris throughout. Increase cleaning frequency.

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Jun 22, 2026 A 91 · 10 violations

Inspector comments: WIC ambient temperature 41. EHS suggested maintenance turn WIC temperature down to ensure proper cold, holding with extreme heat.

#8 · Hands clean & properly washed −2

Corrected during inspection

#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 spray bottle of bleach sanitizer testing below concentration. CDI - PIC remade at 50ppm 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 4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed tongs being used for shrimp and then being put into container with RTE vegetables. CDI - PIC voluntarily discarded vegetables. 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

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit cold holding all items above 41. Ambient temperature of unit is 55°F. PIC called maintenance to fix unit. Maintenance will arrive on site today. PIC voluntarily closed establishment. Establishment shall not operate until prep unit is properly cold holding 41 below. EHS will arrive back on site to verify unit is cold holding. 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 (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 no date marks on items in the prep top unit. (Pork, cabbage, mixed vegetables, tofu,) CDI - PIC voluntarily discovered items. 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

#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 several items cooling in dense plastic containers not moving temperature. CDI - PIC separated into smaller portions and moved to WIF for rapid cooling. PIC stated they will cool things in WIF for all products to rapidly cooling to ensure temp requirements. 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

Corrected during inspection

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of establishment with holes in the bottom of door allowing open entrance for pests. Repair openings in door

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed handles of containers, stored inside, ready to eat items. CDI utensils, move to prevent contamination.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used

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 drinks, stored throughout prep unit and reaching unit. Provide designated area for employee drinks.

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Nov 19, 2025 A 90 · 13 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Follow-up verification required

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspectionRepeat violation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees without knowledge of employee health. CDI- EHS left copy of updated health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stool and sauces blocking handwashing. CDI- Items removed from blocking handwashing sink.

#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 over eggs in the walk in cooler. CDI- Raw chicken removed and placed with the chicken. 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. Observed can opener soiled with old food debris. CDI- Can opener taken to be cleaned. 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

Corrected during inspectionRepeat violation

. 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 no date marks on items in the prep top unit (beef, cabbage, mixed vegetables, tofu, other). CDI- Items dated. 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

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer too strong. Test strip was bleaching out. CDI- Water added to sanitizer too dilute the solution. Sanitizer diluted to proper concentration.

#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 garlic powder, baking soda and other bottles of seasonings/ sauces without labels.

#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 chicken stored on the floor in the walk in cooler. Observed sauce stored under handwashing sink. CDI- Removed and placed in the walk in cooler.

#49 · Non-food contact surfaces clean

#55 · Physical facilities installed, maintained & clean

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items throughout kitchen (phones, headphones, lighters, muscle gun.

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Jul 14, 2025 A 95.5 · 9 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no employee health policy with staff signatures at time of inspection. Poster on wall at hand sink. PIC stated all new staff within last week. CDI: Education provided and EHS emailed copy of EH policy to PIC via email.

#10 · Handwashing sinks supplied & accessible

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 back hand sink blocked by stools, pots, and large fan. CDI: Hand sink made accessible.

#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 tabletop grinder and marinade machine stored as clean soiled with food waste. CDI: PIC sent items to be re-W/R/S.

#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 noodles in walk-in cooler and chicken in make table cooling at rates too slow to meet cooling parameters. PIC stated noodles prepared @11:30am and chicken prepared @11am. CDI: PIC uncovered noodles and placed chicken in walk-in cooler uncovered for rapid cooling (noodles 43F and chicken 60F in 10 minutes).

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17(D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date labels on prepared products throughout kitchen. PIC stated product turnover is every 2-3 days. PIC stated all new staff within last week. CDI: Education provided and PIC provided date labels. REPEAT VIOLATION. **Continued non-compliance can result in Risk Control Plan and possible permit action at next inspection**

#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 various foods held using TPHC with no time stamps. CDI: Education provided and PIC provided time stamps.

#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 noodles in walk-in cooler cooling in deep insert pans covered with plastic wrap. CDI: PIC uncovered product for rapid cooling (43F in 10 minutes). Observed boiled chicken cooling in make table. Unit designed to cold hold, not cool. CDI: PIC moved product to walk-in cooler for rapid cooling (60F in 10 minutes).

#35 · Approved thawing methods used −1

Corrected during inspectionRepeat violation

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed chicken wings thawing in prep sink with no under cold running water but with no bowl/container for product. PIC stated product to be seasoned and fried within 30 min-1 hour for prep. CDI: Education provided. EHS recommended use of insert pan or large bowl for storing product. REPEAT VIOLATION.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate scoring and discoloration on cutting board at main make table.

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Apr 23, 2025 A 96.5 · 7 violations

#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 Observed raw food RTE food. Also observed unwashed produce over washed produce. CDI storage order was changed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 cooked items in WIF without prep dates, items were prepared on Monday per PIC-PIC stated the prep work was done PIC 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 cooked items in prep unit without dates. PIC explained to EHS that dates are marked on food in WIC. EHS explained to PIC dates need to be on pan in prep unit or on pan under prep unit. EHS explained need to be able to follow the food. It was several cooked items of the same food with different dates in WIC. CDI..dates were added to food items on prep unit. REPEAT 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 . 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken shaving submerged in water, noncontinuous with flow of water .PER PIC chicken was thawing out. Water in basin was 67F. CDI..Water was turned on for a Continuous flow of water

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl stored in cooked chicken

#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 To go containers stored right side up.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

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 rusting shelves throughout facility

#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 clutter throughout facility not necessary for operation or maintenance.

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Nov 21, 2024 A 93 · 8 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee empty trash cans return back to facility and start to prepare food, CDI. EHS had employee to wash hands.

#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 pots and pan in handwashing sink. Also observed debris in handwashing sink. CDI.. Items were removed and sink cleaned out.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave with build up

#22 · Proper cold holding temperatures −1.5

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of Noodles in WIC from 11/20 at 42/43F.. CDI Noodles were voluntarily discarded. EHS will not escalate points due to great improvement from previous inspection. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bucket of cooked chickenwings and cooked pork in Prep unit without date. Items were cooked previous days. However the items were dated in the WIC but not prep unit or RIC under prep unit.CDI..PIC added prep dates. 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 .

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

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 buckets of Mayo stored on floor. CDI..Mayo was placed onto of crates. REPEAT

#43 · In-use utensils: properly stored −0.5

Repeat violation

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops stored in container with handles in food. CDI handles were moved above top of food.REPEAT

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

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 uncovered egg rolls stored in used cardboard box. CDI Voluntarily discarded

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Jul 1, 2024 A 93.5 · 8 violations

#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. Observed water bottles on back side of prep top unit at beginning of inspection. CDI- PIC voluntarily discarded bottles.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed RTE noodles, chicken, and pork uncovered in walk in cooler. CDI- PIC covered foods with plastic wrap. REPEAT

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler with an ambient temperature of 57F at beginning of inspection due to delivery prior to EHS arrival. EHS observed employees putting the last few boxes of food in walk in cooler with door open the whole time. PIC stated temperatures were taken this morning and were 41F and below. Temperature dropped to 43F at end of inspection with TCS foods cooling. Observed all TCS foods in 2 door prep unit above 41F, see temperature chart. All items prepared today and started being put in unit around 12:30pm. All TCS items currently in prep unit placed on emergency 4 hour TPHC. TCS items in flip top will be kept on 4 hour TPHC until repairs have been made and verified by EHS. TCS items that would usually be kept in low boy section of prep unit will be kept in walk in cooler. EHS will verify repairs within 3 days for prep unit. 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 .

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

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 white buckets of bean sprouts and sauces stored on the floor in walk in cooler. Also observed buckets of mayonnaise on floor near back door. CDI- PIC placed all foods on pallets at least 6 inches off the floor. REPEAT

#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 plastic cups stored buried in flour containers. CDI- PIC removed plastic cups to be washed/rinsed/sanitized.

#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 plastic and metal containers on drying rack stacked wet. CDI- PIC separated containers to promote are drying.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout kitchen in need of cleaning. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged tiles in dining room. Repair or replace tiles.

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Mar 20, 2024 A 94.5 · 4 violations

#15 · Food separated & protected −1.5

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Cooked chicken, pork, and vegetables uncovered in walk in. PIC to cover foods.

#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 Observed cooked pork, cooked chicken and lo mein without date marks. Products prepared today and date marks added. Repeat. 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.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Buckets of bean sprouts and sauces stored on floor in walk in.

#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. Clean wire shelving in rear of establishment and table next to sink. No points deducted.

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Dec 4, 2023 A 96.5 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw pooled eggs stored above produced inside the WIC. CDI - Storage order was rearranged.

#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 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 . Observed chicken wings, lo mein, and pooled eggs held above 41F inside the prep unit. CDI - Lo mein was made today prior to EHS arrival and was placed inside the WIC for rapid cooling. Chicken wings were placed inside the Prep Unit from the walk-in prior to EHS arrival and were placed on TPHC for the remainder of 4 hour time span and will be discarded. Pooled eggs were voluntarily discarded.

#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 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 . Observed cooked chicken bones or make broth for wonton soup and container of Lo mein with no date marking. CDI - PIC stated that the items were prepped the previous day and the correct date was added.

#37 · Food properly labeled: original container

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 container of spices/seasonings with no label. CDI - Container was labeled.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on prep tables and equipment while not in use. CDI - Wiping cloths were removed.

#43 · In-use utensils: properly stored

Corrected during inspection

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Sep 22, 2023 A 97 · 4 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 vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler and freezer.

#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 boba tea dishes wet stacked in the front.

#55 · Physical facilities installed, maintained & clean −0.5

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 floor under the sink in need of cleaning.

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Jun 26, 2023 A 94.5 · 4 violations

#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 raw eggs over sauce in WIC. Observed raw chicken over vegetables in WIC. Observed bowls with raw meat residue stored in flip top over zucchini. CDI - Storage order was corrected. REPEAT. 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

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris and residue build up on grinder and on a container of spare utensils stored as clean. CDI - Items were moved to be cleaned at 3-comp sink. 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 .

#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 container of pork stored on the floor in the WIF. Needs to be stored off the floor.

#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 metal containers. Needs to be air dried before stacking. REPEAT.

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Mar 15, 2023 A 96.5 · details not yet loaded