A95.5

CHINA INN

5630 N GRAHAM ST, SUITE A, Charlotte, NC 28262

Restaurant · NC permit/State ID 2060015763

Latest gradeA (95.5)

Last inspectedOct 28, 2026

Inspections on record39

On record sinceJul 22, 2013

Score history

Jul 22, 2013Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 95.5 · 7 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 one (1) pan of raw shell eggs stored behind chopped garlic and noodles in prep top cooler. Observed repackaged raw chicken bags in walk in freezer stored within the same box as cooked beef and above one (1) tray of egg rolls. CDI: Items reorganized. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) unwrapped, unwashed cabbage stored directly on shelf of WIC. Observed one (1) bin of cut washed broccoli stacked on top of another bin in direct contact with the food within. CDI - Food employee wrapped unwashed produce and rotated it to sit with other unwashed produce. Bins of cut washed produce were rotated to sit without being in contact with non food contact surfaces. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of TCS food (chopped cooked pork) in prep unit above 41F. Per conversation with PIC and food employees, lid of unit had been open during rush and hot utensils (spoon) had been placed in pork for portioning. CDI - Pork was rotated to WIC for corrective 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 .

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) scoop handle touching noodles in standing reach in cooler. CDI - Scoop was repositioned to prevent potential contamination.

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knife stored as clean in crevice between prep unit cooler and adjacent wall. CDI - Food employee rotated knife to three compartment sink for corrective cooling.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed peeling and rusted shelving in walk in cooler. Observed rusted shelving in dry storage area. Replace/resurface storage areas as needed. REPEAT.

#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 floor tiles in need of repair throughout. Observed some ceiling tiles that appeared to have water damage and not fully intact. Observed doors leading to/from kitchen in need of repainting to be smooth and easily cleanable. REPEAT VIOLATION

#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 food stored over retail items in RIC. Observed employee containers stored with clean restaurant dishes. CDI - Employee food and personal items were rotated to lower storage to prevent potential contamination of clean equipment and food held for resale.

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Mar 30, 2026 A 90 · 11 violations

#2 · Certified Food Protection Manager −1

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

#15 · Food separated & protected −3

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 stored behind raw shrimp in prep unit. Observed raw chicken stored over raw beef in the walk in freezer out of hermetic packaging. CDI: PIC corrected storage order. REPEAT VIOLATION 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 raw chicken and raw beef stored over imitation crab meat sticks in walk in freezer out of hermetic packaging. CDI: Items reorganized. 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 grease build up on bus tubs stored as clean. Observed chicken build up in crevice of chicken marinating bin. Observed significant build up on can opener blade. CDI: All items returned to area for washing. 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 .

#24 · Time as a Public Health Control; procedures & records −3

Repeat violation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed no written procedures for items being held on TPHC. -CDI- EHS provided written procedures and assisted PIC with filling them out. REPEAT VIOLATION TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 egg rolls with no time stamp. Per PIC, items had been out since this morning at 11am. CDI: Time added to egg rolls. REPEAT VIOLATION

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed 5 gallon cleaning chemical bucket used to store salt. CDI: Product discarded and PIC will use soy sauce 5 gallon bucket going forward.

#37 · Food properly labeled: original container

Corrected during inspectionRepeat violation

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 one squeeze bottle unlabeled. PIC stated it was water. CDI: Bottle labeled. REPEAT VIOLATION Improvement made from previous inspection as only one item was not labeled.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of shrimp stored on floor of walk in freezer. CDI: Items moved to shelving. REPEAT VIOLATION Improvement from previous inspection

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

Corrected during inspectionRepeat 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 wire baskets with plastic coating coming off and baskets were rusted in these uncoated areas. Baskets seen being used for holding egg rolls. CDI: Baskets voluntarily discarded. REPEAT VIOLATION Previous violation corrected. 4-501.11 Maintain equipment in good repair. Observed peeling and rusted shelving in walk in cooler. Observed rusted shelving in dry storage area. Observed lid of chest freezer with exposed foam.

#49 · Non-food contact surfaces clean −0.5

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 of dust, food residue and debris on the sides of cooking equipment as well as some interior surfaces of prep units. Observed shelving in WIC in need of cleaning. REPEAT VIOLATION Some improvement from previous inspection. Continue to increase cleaning frequency.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. *NOTE: This is a shared dumpster area for the whole shopping center*

#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 dust buildup on vents and ceilings, especially above WIC. Observed floors in need of cleaning, especially in hard to reach areas below and beneath equipment. Observed some buildup on walls/wall covering. Increased and more thorough cleaning frequency recommended. 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 floor tiles in need of repair throughout. Observed some ceiling tiles that appeared to have water damage and not fully intact. Observed doors leading to/from kitchen in need of repainting to be smooth and easily cleanable. REPEAT VIOLATION

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Oct 2, 2025 A 95 · details not yet loaded