A93.5

LANG VAN RESTAURANT

3019 SHAMROCK DR, Charlotte, NC 28215

Restaurant · NC permit/State ID 2060015237

Latest gradeA (93.5)

Last inspectedMar 25, 2026

Inspections on record33

On record sinceOct 10, 2013

Score history

Oct 10, 2013Higher is betterMar 25, 2026

Inspections & violations

Mar 25, 2026 A 93.5 · 8 violations

#5 · Procedures for responding to vomiting & diarrheal events

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 written procedures for cleaning vomiting and diarrheal events. CDI - EHS provided MCPH written procedures via email. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed two food employees go outside and return to kitchen for food service without washing hands. CDI - PIC stopped foo an employees and instructed handwashing. PIC reminded food employees when to wash hands. -2-

#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 Observed several containers of raw food out of original package stored above packages of RTE foods. CDI - PIC rearranged storage order and EHS reminded PIC of storage order poster information posted near cook line in kitchen. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cabbage in RI near cook line not cold after more than four hours. CDI - PIC voluntarily discarded. -1.5- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane gas burners stored directly above prep station used for marinating raw pork during inspection at rear of facility near back door and can of paint stored directly above paper towels in dry storage building. Observed glass cleaner spray booth stored directly above peanut sauce and other food items on rolling cart. CDI - PIC moved items away from areas where they could contaminate these items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household insect spray in use near back door of facility. CDI - Item voluntarily discarded. -1-

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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 tightly wrapped cooked brisket cooling in reach in freezer inside tightly lidded plastic container cooling at a rate of .36 degrees per minute. Should be cooling at .54 degrees per minute or more. Observed cut lettuce wrapped and cooling in reach in cooler at cook line. CDI - PIC took brisket out of plastic container for rapid cooling and cut lettuce voluntarily discarded. EHS discussed proper cooling methods and hot much time is allowed to cool items that are not cooked and those that are cooling from hot to cold. REPEAT -.5- 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on top of dish machine. Store inside sanitizer between uses. -0-

#45 · Single-use & single-service articles: properly stored & used

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed exposed paper towels and toilet paper stored in floor in room with hot water heater. Room has an unfinished ceiling. Store in an area where there is no source of contamination. -0-

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Mar 10, 2026 B 86.5 · 19 violations

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

Follow-up verification required

2-103.11(A-P) PIC shall ensure rules in the code for food safety including handwashing, unadulterated foods, properly cooling foods, maintaining cold foods at 41F or below, consumer advisory on the menu for undercooked meats, properly sanitizing multi-use equipment and utensils. -Pf 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.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and then re contaminate hands my turning facet off with bare hands. CDI - re washed hands and turned off facet with paper towel.

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed several bulging cans in dry storage over ready to eat food.CDI - PIC voluntarily discarded all cans

#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 several raw animal proteins (chicken, beef, shrimp) with improper storage order (chicken over shrimp, beef over shrimp, chicken over beef). CDI - PIC rearrange storage order. 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes (10+) with the debris, stored as clean. The slicer also had dried food debris from a previous use. CDI - PIC moved to dish machine for re-washing. Slicer was cleaned and sanitized. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Mixture of vegetables including cut cabbage were cut and placed into Eight large plastic containers and then stacked two days ago. All eight measured from 44F-47F, CDI-all eight containers were voluntarily discarded For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 cold holding on countertop with ice above 41. CDI - PIC move to walk-in freezer for rapid cooling. 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 −1.5

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 several items held longer than 24 hours with no date mark. CDI - PIC added correct 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf observed menu serving raw undercooked items without a reminder. EHS will return in 10 days to verify reminder is added to menu.

#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 sanitizer spray bottle without labeling. CDI - PIC added correct labels.

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed several items being cooled from multiple days ago missing cooling window in plastic tubs, dense portions, and in close containers. CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles and seasoning shakers with out labeling.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live roaches in facility. Increase frequency of pest control.

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

Repeat violation

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cabbage, lettuce, tofu stored in direct ice. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen napkins stored in direct contact with the cabbage mixture and cut onions in the walk in cooler. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ready to eat items and raw items stored on floor and walk-in freezer.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed cut, broccoli and cabbage being used for service and stored for use.

#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 and use utensil with handle inside food container. CDI - PIC removed in use utensil. 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 and use utensil for rice being stored in room temperature water. CDI - PIC move to three pump sink for proper cleaning.

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

Corrected during inspection

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several dishes, stored as clean witnessing. CDI - moved back to dish machine for re washing.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Follow-up verification required

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 wooden steam baskets used for cooking vegetables in serving to customers. EHS will return within 72 hours to verify an alternate means to steam vegetables is being used.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with door opened. CDI - PIC closed lid.

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Oct 9, 2025 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 Raw beef stored on shelf above cooked beef in small sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved cooked beef to the top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition

Corrected during inspection

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) Several TCS RTE foods in coolers were missing prep date labels. All the items that were missing date labels are items establishment cooks in bulk and freezes, then takes small portions out to thaw and use for the day. Ensure staff place prep date label when the product is cooked and frozen, then place thaw date on items when they are taken out and thawed. CDI - PIC educated on date marking and will begin placing prep dates on the frozen items and the thaw date when it is taken out of the freezer. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed near dish machine. Ensure pests are kept out of the establishment. Increase frequency of pest control treatments if needed. 0 pts.

#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. Some containers on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT

#51 · Plumbing installed; proper backflow devices −1

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Faucet at mop sink does not have backflow preventer for hose. VR - Verification required within 3 days that vacuum breaker is installed on faucet.

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Mop sink basin is damaged. Acoustic tiles are damaged above dish machine. Also, grout between floor tiles is worn in high moisture areas of kitchen. Replace acoustic tiles with smooth tiles and repair mop sink basin damage. Re-grout between floor tiles where it is low. 0 pts.

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Jun 18, 2025 A 96 · 4 violations

Inspector comments: EHS explained to PIC that the cooks should not be working out of the reach in cooler. They should consider using the prep top and lowboy cooler for tcs foods needed at the grill. They are opening the reach in multiple times within a few minutes.

#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 prepared salads in the reach in, salads and cut lettuce and sliced pork in the WIC, and raw chicken and beef in the lowboy cooler, all above 41F. PIC stated that the salads were made at 9:30 am, the pork was sliced yesterday, and the beef and chicken was prepped today around 11 am. CDI PIC voluntarily discarded the salads and all the cut leafy green in both the reach in and the WIC. PIC also discarded the sliced pork in the WIC. CDI PIC put the raw chicken and beef in the Freezer and cooled back down to 40F. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed Multiple boxes and containers of food directly on the floor of the WIF.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils for rice stored in water that was less than 135F. CDI EHS educated PIC and she took utensils to dish room to be washed and sanitized.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

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 facility is opening cans and working out of the open cans. EHS advised that once the can is opened the contents must be put into a food grade container. REPEAT 4-501.11 Maintain equipment in good repair. Observed WIC not holding tcs foods at 41F or below. See temperature chart. Facility voluntarily closed until maintenance arrived. Maintenance repaired cooler by cleaning coils and temperature droppped to 39F.

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Jan 28, 2025 A 97 · 5 violations

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed hot water at back handwashing sink at 85F. EHS advised to have plumber repair.

#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 lettuce and sliced tomato in front prep top and sliced deli meat in cook line prep top above 41F. See temperature chart. The sliced pork deli meat was overstacked. PIC stated that all these foods were put in the units about 3 hours ago. CDI PIC discarded items in the front prep top and removed the top portion of the sliced deli meat and put it in the WIC to cool back down. 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on prep tops, not in sanitizer bucket.

#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 pitchers being left the large containers filled with tea. EHS advised that this is not sanitary. CDI PIC removed pitchers and discarded tea.

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

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Oct 22, 2024 A 94.5 · 3 violations

Inspector comments: Facility was having a new 2 door reach in cooler installed during inspection. PIC stated that the old on stopped working properly on Sunday and they have been using the lowboy cooler and the reach in freezer for the cook line tcs items. Facility is still using cloth napkins over cut non tcs produce in the WIC. PIC stated she thought she could use it for non tcs produce. EHS advised not to use cloth in direct contact with any prepped food.

#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 raw chicken over squid in the WIF. CDI PIC corrected storage order. REPEAT 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 thawed raw chicken above RTE food in the Reach in freezer. CDI PIC corrected storage order. 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 cut lettuce in prep top and spring rolls in WIC above 41F. The lettuce was overstocked in the prep top. PIC stated that the lettuce was cut within the last 2 hours. CDI PIC put lettuce in the WIC to cool down. PIC stated that the spring rolls were recently out of the cooler. CDI PIC put spring rolls in the WIF to cool down quickly. 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 −1

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed the Facility is still using cloth napkins over cut non tcs produce in the WIC. PIC stated she thought she could use it for non tcs produce. EHS advised not to use cloth in direct contact with any prepped food. REPEAT Only half point taken today due to improvement observed.

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May 29, 2024 A 93.5 · 9 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed portable filter hooked up to handwashing sink faucet. CDI PIC removed device from the handwashing sink.

#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 2 boxes of raw chicken on a cart above raw shrimp in the WIC. CDI PIC stated that the chicken was delivered today and PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken not being cooked to 165F in the Reach in cooler. CDI EHS educated PIC and she discarded the chicken.

#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 cut lettuce that was overstacked in the prep top above 41F. CDI PIC stated that the prep top was filled at 11:30 am and PIC put bags of ice on top of the lettuce and put in the WIC. Observed bean sprouts held at room temperature above 41F. CDI PIC stated that bean sprouts were at room temperature for one hour and PIC put bean sprouts in the freezer to cool down quickly. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloth napkins being used to cover multiple foods in the WIC. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bags of sugar on the floor in dry storage.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths not in a sanitizer bucket.

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

Corrected during inspection

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed glasses on tables unprotected. CDI PIC inverted glasses.

#55 · Physical facilities installed, maintained & 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 the wall behind the prep sink with rust and in bad repair. The wall needs to be refinished.

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medicine and cup on the shelf above the prep sink. CDI PIC moved employee items.

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Oct 5, 2023 A 94 · details not yet loaded