B83

NEW CENTURY ORIENTAL DELI

4500 N TRYON ST, SUITE C, Charlotte, NC 28213

Restaurant · NC permit/State ID 2060015299

Latest gradeB (83)

Last inspectedOct 15, 2026

Inspections on record38

On record sinceJul 17, 2013

Score history

Jul 17, 2013Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 B 83 · 13 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Repeat violation

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. Employee water bottles observed on prep tables in kitchen. Store employee drinks in a separate area, such as a low shelf. REPEAT

#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 Employee observed washing hands for less than 10 seconds and did not use soap. Employees must wash hands with soap and scrub hands with soap for at least 10-15 seconds. Employees should then dry hands and use the paper towel to turn off the faucet handles. CDI - Employee educated on hand washing procedure. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC placed roll at hand washing sink. REPEAT

#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 Container of raw chicken stored on shelf above sauces in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw chicken moved to bottom shelf. 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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Heavy buildup on can opener blade. Cutting board at duck station has not be used today but had visible debris on it. Underside of lid of of meat seasoning bucket had cobwebs in it. Food-contact surfaces must be cleaned to sight and touch after each use, or for in-use equipment it must be washed, rinsed and sanitized every 4 hours. CDI - Items taken to 3-compartment sink to be washed. 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

3-501.18 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) Pan of sausage missing date in upright cooler. Banh mi sandwiches and sliced deli meats in other upright cooler were missing prep date labels. CDI - Employee placed prep date labels on items. Some improvement from last inspection. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. 5-10 roaches observed around dry storage buckets. Several small flies observed at banh mi area. Maintain premises free of pests.

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Cilantro at banh mi station was stored in bowl lined with newspaper. Do not use newspaper to contact food. 0 pts.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces throughout kitchen. Keep wiping cloths in properly concentrated sanitizer when in between uses. 0 pts.

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

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards have heavy cut marks and need to be replaced. // 4-501.11 Maintain equipment in good repair. 3-compartment sink has long crack in top of basin. Handle of walk-in freezer door is rusted and held together by tape. // 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. Cardboard lids are being used to cover bao bun baskets. Do not use cardboard as a food-contact surface. REPEAT

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Heavy buildup on shelves, cooking equipment, interiors of refrigeration, outsides of dry ingredient buckets, etc. More frequent cleaning is needed. REPEAT

#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. Heavy buildup on walls and ceilings throughout. Floor cleaning needed underneath cooking equipment. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of refrigeration and equipment that is broken and not being used. Remove all unnecessary items to aid in cleaning. REPEAT

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Jun 23, 2026 B 88 · 10 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation that has active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use

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. Several bottles of water that were from employees were stored on prep table. Do not store personal drinks on prep tables. 0 pts.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

#15 · Food separated & protected −1.5

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 Raw beef stored above dried shrimp in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. Improvement from last inspection so kept at half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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) Steamed buns, boiled eggs, and sausage were missing prep date labels. Cooked pork had 5-24 prep date on it. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on eggs, buns and sausage. PIC discarded pork. 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 .

#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 Steamed buns held using TPHC were not labeled with start time. CDI - PIC stated they were cooked and placed there at 10AM so she placed a 10AM-2PM TPHC sticker on basket of steamed buns.

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

Repeat violation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several dead insects observed throughout kitchen. Remove dead pests and ensure no live ones are present and continue using monthly pest control. REPEAT

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

Repeat violation

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Establishment is using cardboard lids for bun containers. Cardboard is not approved as food-contact surface. Buy lids that are smooth, safe for food, and are cleanable. REPEAT // 4-501.11 Maintain equipment in good repair. Components of walk-in freezer door and handle are rusted and taped. Shelves in walk-in cooler are rusted. REPEAT

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Cleaning needed inside refrigeration, shelves, outsides of cooking equipment, etc. Clean department more thoroughly and more frequently. REPEAT

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

Repeat violation

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. Floor in walk-in cooler is in poor repair. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of equipment that is broken and not used in kitchen. Remove old and broken equipment to aid in cleaning and to prevent locations that can harbor pests. REPEAT

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Feb 10, 2026 B 87.5 · 11 violations

Inspector comments: Establishment has voluntarily closed and must repair walk-in cooler before reopening.

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

Corrected during inspectionRepeat violation

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Walk-in cooler was holding TCS foods at 47-48F, no date marking for any TCS RTE foods present, and raw animal foods stored above RTE foods during inspection. PIC must have active managerial control and ensure employees follow rules for food safety. CDI - PIC educated on active managerial control and duties of PIC. REPEAT 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.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected −1.5

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 Raw eggs stored on shelf above fully cooked pork lard in upright cooler. Raw pork, raw beef and raw eggs stored above RTE sauces in other upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer stored as clean but had meat residue behind the blade. Can opener had heavy buildup on the blade and needed to be cleaned. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Employee moved items to 3-compartment sink to be washed. Kept at half credit as small food-contact surfaces were clean unlike previous inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Par-cooked duck in walk-in cooler measured 48F and raw pork measured 48F. Air temperature in walk-in cooler was 44F. TCS foods in cold holding must measure 41F or less. CDI - Establishment has voluntarily closed and par-cooked duck was discarded. Raw pork was moved to freezer. Establishment can’t operate without a functioning walk-in cooler. 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). No TCS RTE food in establishment was labeled with prep date. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. Establishment is placed under risk control plan. Once establishment fixes walk-in cooler and reopens, EHS will visit establishment once per week to check date marking. If establishment can’t follow risk control plan permit action will be taken. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Some dead bugs observed throughout kitchen. Vast improvement from last inspection as no live roaches were observed during inspection. 0 pts.

#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 wearing watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Heavily rusted shelves in walk-in cooler, walk-in freezer door has components that are corroded/rusted, hot and holding cabinet used to store ducks in cracked and held closed by tape. Repair/replace all listed equipment. // 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. Establishment was using cardboard as lids for steamed buns baskets. Discard these lids. They are not washable. REPEAT

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Heavy cleaning needed throughout on cooking equipment, shelves, inside refrigeration, etc. Clean more frequently. REPEAT

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

Repeat violation

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of old, broken equipment that needs to be removed from establishment. REPEAT // 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. Floor tile damage near 3-compartment sink. Standing water on floor in walk-in cooler. REPEAT

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Jul 16, 2025 B 86.5 · 16 violations

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

Corrected during inspection

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No active managerial control in establishment - TCS RTE foods are not being dated marked, moldy food present, dishes aren’t being cleaned properly, TPHC isn’t being done properly, etc. PIC must ensure rules regarding food safety are met. CDI - PIC educated on active managerial control and controlling the foodborne illness risk factors. 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.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present has active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use −0.5

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. Employee drinks observed on prep table. Half eaten employee food also observed in areas of kitchen and above prep surfaces. Store employee drinks in a separate area. Do not eat food where food for customers is prepared.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. CDI - PIC refilled dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Steel wool observed in hand washing sink in other part of kitchen. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed steel wool. 0 pts.

#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. Raw duck hanging over pan of raw pork in walk-in cooler. Do not store raw poultry above raw pork. CDI - PIC moved raw duck to other side of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade, most strainers, and large amount of other dishes had visible debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be washed. 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 .

#17 · Proper disposition of returned, previously served, reconditioned & unsafe food −1

Corrected during inspection

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Cooked meat, garlic, and peppers in upright cooler had visible mold growth on them. Also, steamed buns that were already cooked were being stored in raw duck box. Unsafe food must be discarded. Do not use re-use boxes that raw duck is received in. CDI - Steamed buns and moldy foods discarded.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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) Most TCS RTE foods did not have prep dates on them. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. Cooked pork in freezer was date marked for 7-7 but freezer is not freezing food (pork measured 36F). CDI - Pork discarded and other TCS RTE foods were labeled with prep date by PIC. 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 .

#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 Steamed buns held using TPHC were not labeled with start time. CDI - PIC placed start time on baskets.

#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 Boiled eggs were cooling in large, deep bowl in upright cooler at 62F. Use shallow pans to rapidly cool TCS foods. Use freezer or walk-in cooler (if RTE foods won’t be contaminated by raw foods in walk-in cooler) to cool TCS foods after preparation. CDI - PIC moved boiled eggs to sheet pan and placed in 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw pork measured 73F by sink. PIC stated it was just finished thawing. Use refrigeration or cold, running water ro thaw TCS foods. CDI - Pork moved to walk-in cooler.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of live roaches observed during inspection. Large amount of flies in kitchen also. Establishment needs to remove all old and unnecessary equipment and make it easier to clean to prevent attracting pests. PIC showed EHS invoice from Orkin that showed they get pest control treatments monthly. Recommend more intensive and more frequent treatments for pests.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Large amount of wet cloths observed on prep tables. Wet wiping cloths must be stored in sanitizer solution when in between uses. 0 pts.

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

4-501.11 Maintain equipment in good repair. Freezer is not working properly (food is not frozen), walk-in freezer door has components that are corroded/rusted, hot and holding cabinet used to store ducks in cracked and held closed by tape. Repair/replace all listed equipment. // 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. Establishment was using cardboard as lids for steamed buns baskets. Some cardboard lids had moldy buildup on them. Discard these lids. They are not washable.

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Heavy buildup on shelves, equipment, inside coolers, etc. Deep, thorough cleaning is needed in kitchen. REPEAT

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

Repeat violation

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. Floor tiles cracked around 3-compartment sinks. Floor in walk-in cooler is not smooth and easily cleanable. // 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. Floors and walls need to be cleaned throughout. Standing water present in walk-in cooler. // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of old equipment and unnecessary items in kitchen. Establishment needs to remove old and unnecessary equipment to aid in cleaning.

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Mar 24, 2025 A 94.5 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. Per PIC, everyone’s certification is currently expired. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

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-/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 pork buns, boiled eggs, mung beans, bean balls and cooked chicken with no dates. Per PIC, these items had been prepared yesterday. -CDI- PIC properly date marked these items. **REPEAT** ***MORE ITEMS WERE PROPERLY DATED. 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 .

#49 · Non-food contact surfaces clean −1

Repeat violation

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 and debris in All RICs and WIC. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

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

Repeat violation

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 cracks on ceilings and floors throughout. 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 build up and standing water on floors. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored through out the facility. Needs to be removed. Repeat

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Nov 12, 2024 A 94.5 · details not yet loaded