A96.5

FORTUNE COOKIE III

7211 E INDEPENDENCE BV, SUITE 10, Charlotte, NC 28227

Restaurant · NC permit/State ID 2060017124

Latest gradeA (96.5)

Last inspectedOct 22, 2026

Inspections on record46

On record sinceAug 13, 2013

Score history

Sep 23, 2015Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 96.5 · 5 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- Observed raw chicken above RTE sauces in the lowboy unit. Ensure that all raw chicken is stored beneath RTE foods. -CDI- PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a spray hose hooked up to the mop sink in the rear of the facility. The hose was resting at the hand sink. EHS observed a food employee use the hose to rinse dishes at the 3 comp during the W/R/S process. Dishes were properly being sanitized at 200 PPM Chlorine. EHS discussed with kitchen staff and PIC that the rinse process should be done using the faucet present at the 3 comp sink. PIC stated they will not use the hose for 3 comp rinsing moving forward.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes present in several locations throughout the kitchen. Cloths were not stored in sanitizer. Ensure that all wiping clothing are stored in sanitizer in between uses.

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

#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 buildup and food debris present on the prep unit holding the microwave and rice cooker upon entry into the kitchen. Observed buildup of soil and residue on some of the handle and external portions of cooking/holding equipment. Clean and maintain as clean.

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Jun 10, 2026 A 95 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw frozen beef stored outside of original packaging in WIF stored over top of raw shrimp stored outside of the original packaging. Ensure that proper storage order procedures are followed. Storage order procedures were talked about with food staff. -CDI- Food employee arranged food to reflect proper 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

Repeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with soil and residue buildup. Ensure that the ice machine is cleaned and maintained as clean.

#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 2 with an ambient temperature reading of 44F in both flip top and lowboy. TCS Foods in the lowboy unit included cooked tofu 42F, bamboo shoots 45F, and egg mix 46F. All foods were stated to be held in the lowboy over night. -CDI- All TCS foods in the lowboy unit were voluntarily discarded. PIC stated that flip top is broken down each evening and that no foods in the flip top are held in the unit over night. TCS foods in flip top ranged from 43F to 45F. PIC stated that the foods in the flip top entered at 10:00 AM. EHS and PIC discussed the following. Due to observed compliance in facilities TPHC, facility will use emergency TPHC on the TCS foods in the flip top. Food currently in the flip top is to be discarded at 2:00 PM, and new food will be placed in from 2:00 PM to 6:00 PM and then 6:00 PM to 10:00 PM. All food after the 4 hour time window is to be discarded. PIC is placing a work order to have the prep unit repaired. PIC will not use the lowboy portion of the prep unit for TCS foods in the mean time. EHS will return tomorrow morning to ensure that the unit has been repaired. 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 −1

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 for several non-TCS foods with their handles resting atop the food. Foods included rice, flour, sugar, and corn starch. Ensure that handles of scoops are stored so that they are not in direct contact with foods.

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

4-501.11 Maintain equipment in good repair. Observed prep unit 2 not functioning properly and holding an ambient temperature of 44F. Ensure prep unit is repaired, EHS will return tomorrow morning to ensure unit is fixed.

#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 buildup of food debris and residue present throughout the facility, on the sides of cooking equipment, handles of holding equipment, on the hood system, and in the NFCS present within the prep units. Ensure that facilities non-food contact surfaces are cleaned and maintained as clean.

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Jan 6, 2026 A 95 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed biofilm residue present on the interior portion of the ice machine. Ensure that ice machine is cleaned frequently enough to preclude the buildup of any residue.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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

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 multiple containers of non-TCS dry goods with handles present directly on the food. Ensure handles are kept out of the food. 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 Chicken in TPHC flip top with bowls being used as scoops in direct contact with the food. Ensure that handles or scoops are not in direct contact with food.

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

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 wet stacked bowls and containers present on the clean dish rack of the facility. Ensure all clean equipment is air dried prior to being stacked together.

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

Repeat violation

#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 floors of the WIC and WIF with a build up of food debris and residue ensure that all equipment such as WIC and WIF are maintained as clean.

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Jul 10, 2025 A 93 · 8 violations

Inspector comments: ***Facility is being issued an ITS today for continuous non-compliance of date-marking. If improvement is not observed after 30 days, then an immediate suspension will be issued by the EHS.

#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 food debris and residue on a mesh strainer stored on the clean dish shelf, above the 3-compartment sink. CDI: Strainer was removed and placed in the soiled dish pit. 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) Observed a large metal pan and metal bowl full of cream cheese mix used for the filling of house-made crab rangoons (made with imitation crab meat) both date-marked with a prep date of 7/02, stored inside the WIC. CDI: PIC voluntarily discarded TCS cream cheese filling since 7-day window had surpassed. Observed multiple sheet trays of house-made crab rangoons without a date-mark for the prep date, stored on the speed rack inside the WIF. Food employee stated that they made these last Saturday. CDI: Date labels were created with the correct prep date for the crab rangoons. Observed a large bus tub full of cooked chicken chunks that were temping near frozen, but date-marked with one date 7/08, stored inside the WIC. Food employee stated this was the thaw date. CDI: Date of prep was added for the cooked chicken. REPEAT VIOLATION. *Note: Facility was issued a Risk Control Plan for date-marking, since 6/06, to which the procedures included that the PIC would send EHS a picture of the completed daily logs every Wednesday. EHS has not received contact from any PIC's at the facility since 6/18, and EHS observed during today's inspection that the daily log being tracked on a whiteboard posted on the standing RIC next to the make line, has not been filled out since July 1st up until today. EHS observed that the column titled "were dates checked?" to show active managerial control for date-marking was completely empty, but the column titled "PIC initials" once dates are checked were all filled out. EHS explained to the PIC and Owner who arrived on-site, that this is insufficient to show that active managerial control is present at the facility, and that the facility has not achieved long-term compliance on date-marking. In addition, EHS observed that the WIC floor was overcrowded due to high amount of food stored inside, making it hard for EHS to reach all pans and containers to check the contents and date labels. EHS had to ask a food employee to move two large bus tubs full of raw marinated chicken on top of four large bus tubs of the same content so that the EHS could step onto the crate of where these bus tubs were held off the floor inside the WIC, to check the dates/temps/contents of the food items stored on the top shelf. EHS also asked Owner for assistance in reaching a metal pan of cooked lo mein noodles that were cooling from today, stored in the back corner on the top shelf inside the WIC, to which EHS observed the Owner had trouble reaching as well. EHS explained to the Owner present, that they need to reduce the amount of prep that they do every week to ensure that all pans and containers are easily accessible inside the WIC, and increase the amount of times they receive a delivery from Sysco, so that they do not feel like they have to over-prep. EHS observed same issue inside the WIF, to where contents of food items stored in the back corner were not attainable. EHS explained that when units are over-crowded like this, it can lead to temperature violations, date-marking violations, and storage order violations. EHS is issuing an ITS today for non-compliance and facility will have 30 days to show improvement of all date-marking procedures, and PIC or Owner will need to provide documentation via invoice from Sysco, showing that the facility has increased their receiving frequency to more than once a week.

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed all TCS food items stored in the make table that are held on TPHC (cooked chicken wings, cooked eggrolls, cooked chicken chunks) were not time stamped to indicate a start time or discard time. Food employee stated that the food items were placed in the unit an hour prior to EHS's observation (3:00PM). CDI: Food employee created time stamp on a label to indicate that these TCS food items were held on time starting at 3:00PM. Observed a container of eggwash that was time-stamped with a start time of 3:00PM, stored on a cart holding seasonings and sauces at the make line. EHS noticed that this TCS food item was not included in their approved TPHC form that is posted on the wall behind the make table holding TCS food items on TPHC. CDI: PIC added "eggwash" into the list of items that are held up to 4 hours on TPHC.

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

Corrected during inspection

3-501.11 Stored frozen foods shall be maintained frozen. Observed a large bus tub full of fried chicken date-marked with yesterday's date, temping above 32F (see temp chart) stored inside the WIF. CDI: EHS allowed PIC to move bus tub into the WIC since TCS food item was cold holding below 41F, and just advised to use this bus tub of fried chicken first.

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead roaches on the floor in the front area behind the register. Remove any dead insects at the facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap in between the bottom of the back screen door and the floor. PIC stated that he got the hole replaced, and this is the furthest they can get close to touching the floor in order for the back screen door to open and close. EHS advised just keeping back door closed in order to prevent pest entry from the screen door, or to get more fans installed so that the back area of the kitchen doesn't get so hot.

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

Repeat violation

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 a long wooden plank, made of unsealed wood, stored underneath the 3-compartment sink. PIC stated that this wooden plank is used to support their whet stones when sharpening their knives, so that the stones do not move out of place. CDI: PIC voluntarily discarded wooden plank. 4-501.11 Maintain equipment in good repair. Observed the side panel of the fan inside the WIC, falling off. Observed rusted shelves inside the WIF. Replace/repair items mentioned above. REPEAT VIOLATION.

#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 heavy dust buildup on the ceiling inside of the WIC. Observed food debris on interior surfaces inside make tables. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

#55 · Physical facilities installed, maintained & clean

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed brooms, mops, and other cleaning supplies stored at the can wash, commingled with cans of paint, power tools, and empty containers. Keep any miscellaneous items stored away from items used for cleaning in the establishment to prevent contamination.

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May 27, 2025 B 88.5 · 13 violations

Inspector comments: **To request a re-inspection, please call the Mecklenburg County Health Department at 980-314-1620. **Facility is under a Risk Control Plan for date-marking.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one food employee (who was working the fryer station) who had gloved hands, and using those gloved hands to grab the raw marinated chicken wings from a bus tub, to then place them into the fryer, then proceed to go to the handsink and wash his hands while still donning the same single-use gloves that he used to touch the raw chicken, to then remove the fryer baskets of fried chicken and place the fried chicken into a different bus tub. CDI: EHS explained the situation to the head cook, and he educated the food employee who removed his gloves and EHS observed proper handwashing.

#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 food employee working the fryer station insufficiently cooking the raw chicken wings and drumsticks to the required internal temperature of raw poultry (below 165F). EHS asked food employees if they take final cook temps during their shift, to which they replied that they do not. PIC stated that they usually cook the chicken well-done and EHS advised that the food employees get into the habit of taking final cook temps to ensure that the minimum internal temps of all raw animal proteins are being met. CDI: Head cook immediately re-fried the entire batch of chicken wings/drumsticks and EHS observed internal temps to be above 165F (see temp chart).

#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 is not been labeled, or if the label is incorrect. -P Observed a container of cooked pork inside lowboy cooler 2, with a prep date of 5/16. CDI: Cooked pork was voluntarily discarded since the time/temperature window had surpassed. Observed a container of grilled chicken that was date-marked with a prep date of 5/26, but temping at frozen inside the WIC. CDI: EHS explained date-marking rules for TCS items that are thawed before serving; PIC created date label of thaw date to depict when the 7-day window started again. Observed a container of fried chicken date-marked with a prep date of 5/26, but temping above 32F inside the WIF. PIC stated food employee must have labeled with wrong date, and was actually prepared today. CDI: PIC created new date label. REPEAT VIOLATION. *Note: This facility has been marked out of compliance for date-marking for the previous 5 consecutive inspections. EHS is implementing a 30-day Risk Control Plan for facility on date-marking, so that long-term compliance can be obtained. 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 . 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 a container of housemade spring rolls made with TCS ingredients that were not date-marked, stored in the reach-in cooler. Head cook stated they made these yesterday. CDI: Food employee created date label for spring rolls. 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 −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle stored on the chemical rack next to the 3-compartment sink. Head cook stated the liquid in this spray bottle is degreaser. CDI: Food employee labeled spray bottle as "degreaser."

#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 three 5-gallon buckets of Kikkoman soy sauce stored directly on the floor, next to the back prep sink. Keep all food products off of the floor to prevent contamination.

#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 a deli container used to scoop "salt wing" from a large bin, stored commingled in the non-TCS food product. Keep deli containers out of the non-TCS food products to prevent contamination. REPEAT VIOLATION.

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

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 clean cutting boards stored directly behind the faucets at the 3-compartment sink, where a stack of soiled multi-use equipment and utensils had been piling up. Keep all cleaned equipment and utensils stored in a clean area to prevent contamination.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the WIC. Observed rusted shelves at the dry storage rack. Repair/replace rusted shelves.

#49 · Non-food contact surfaces clean −0.5

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 soiled gaskets and buildup on interior surfaces inside lowboy cooler 1. Observed a pool of standing water inside lowboy cooler 2. Observed soiled gaskets and buildup on interior surfaces inside the standing reach-in cooler. Observed dust buildup on the ceiling inside the WIC. Increase cleaning frequency.

#51 · Plumbing installed; proper backflow devices −2

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed handsink inside the unisex bathroom needing to be re-caulked. Re-caulk handsink. Observed water leak at faucet from the 3-compartment sink. Repair water leak. REPEAT VIOLATION.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside unisex bathroom. Obtain covered waste bin for the proper disposal of sanitary napkins.

#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 food debris accumulating on the WIF floor. Keep floors clean. 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 the bottom of the back screen door damaged, exposing a hole at the bottom of the screen. Repair door to prevent entrance of pests into facility.

#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's hat stored on top of a large bin of "super corn starch." Keep employee possessions stored away from all food products to prevent contamination.

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Feb 10, 2025 A 92.5 · 8 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 non-commercially packaged portions of raw pork stored above a container of mixed veggies and house-made spring rolls on a speed rack inside the WIF. CDI: Food employee corrected storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 the interior surfaces of the microwave used to heat up consumer foods accumulating with food debris. Increase cleaning frequency.

#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 is not been labeled, or if the label is incorrect. -P Observed a metal pan of fried chicken that was date-marked from 2/03, stored in the lowboy cooler. Observed a metal pan of cooked bamboo shoots that were date-marked from 2/02, stored in the lowboy cooler. CDI: Food employee voluntarily discarded both TCS food items since they had surpassed the time/temperature window. Observed five plastic to-go containers of rehydrated vermicelli noodles that were not date-marked. CDI: Food employee stated that the noodles were re-hydrated on saturday, 2/08, and created date labels for each container of the noodles. Observed cooked pork stored in the WIF without a date-mark with the prepared date. CDI: Food employee created date label. REPEAT VIOLATION. 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

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 a container of eggwash that is held at TPHC, without a time stamp of when it was pulled or when it should be discarded. Food employee stated that it was pulled at 10:30AM and EHS observed other items on TPHC that were pulled and labeled around the same time as the eggwash. CDI: Food employee wrote the time stamp of 10:30AM on the eggwash.

#43 · In-use utensils: properly stored

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 a scoop handle submerged in the flour bin. All other scoop handles in non-TCS foods were stored with their handles above the food. Keep scoop handles above the top of the non-TCS food products.

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed a water leak from the faucet in the 3-compartment sink. Repair. REPEAT VIOLATION.

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

Repeat violation

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

6-303.11 Provide required lighting intensity. Observed one of the three lightbulbs out in the hood system. Replace with a new lightbulb.

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Oct 28, 2024 A 92 · 7 violations

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shrimp stored over ready to eat fried tofu and spring rolls in the reach-in unit. CDI - PIC re-arranged storage order to prevent cross contamination. -3- 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(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed sesame chicken and chicken wings cooling from previous night in the walk-in cooler, according to their date labels. CDI - PIC voluntarily discarded products for compliance. -1.5- 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

Corrected during inspectionRepeat violation

REPEAT 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 various TCS applicable foods in thawing process with out pull dates (cooked pork and chicken) and items with incorrect and no date labels (napa cabbage and wontons). PIC traced back all items from yesterday and 10/26/24 with exception to wontons. CDI - Wontons voluntarily discarded and all other products date marked accordingly by PIC. -3- ***Next repeated violation will result in immediate discard and a Risk Control Plan.*** 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.

#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 dense quantities of sesame chicken and chicken wings cooling stacked in deep plastic containers and covered with plastic wrap in the walk-in cooler. Items had been cooling since last night according to their date labels. See #20. CDI - PIC voluntarily discarded products for compliance. EHS and PIC discussed effective cooling methods such as utilizing adequate equipment (WIF) for rapid cooling, dividing batches in to smaller volumes, using metal containers and venting products. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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 hood vent over cook line with greasy residue build up dripping down vents. According to certificate of cleaning, services were provided June 2024. Points scaled back due to improvement noted. -0.5-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed water leak at left fixture of 3-compartment sink when equipment is in use and slow water leak at prep sink fixture when equipment is shut off. Repair. -0-

#55 · Physical facilities installed, maintained & clean

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Jun 20, 2024 A 93 · 11 violations

Inspector comments: Inspection conducted with Sr. Admin Assistant Lydia Placide and PIC Sumin Lin present.

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

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 opened container of freshly made coffee stored on prep top shelving area alongside single service hinged containers. CDI - Personal beverage removed by employee. -0.5-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. CDI - Observed PIC utilize hand washing sink to fill up plastic container. CDI - Staff educated on use of hand washing station. -0-

#13 · Food in good condition, safe & unadulterated −2

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-202.15 Food packaging must be in good condition, intact and protect the food inside. - Pf. Observed two dented cans of hoisin oyster sauce stored on shelf with cans for use. CDI - Can removed for credit. -2-

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken stored on top of container of country crock butter and packaged dumplings. CDI - PIC re-arranged storage order to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled can opener and crinkle cutter (vegetable cutter) stored clean. CDI - PIC placed items in 3 compartment sink. No points deducted due to improvement observed. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

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 several TCS appplicable foods such as BBQ pork (prep date 5/27/24) and chicken wontons (no date) in refrigeration units. CDI - Both products voluntarily discarded by PIC. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nesting on top shelving unit. Separate to allow to air dry. -0-

#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 multiple to-go containers stored upright and uncovered.

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed hand washing sink slow to drain. Repair. No points deducted due to compliance with previous violations. -0-

#49 · Non-food contact surfaces clean −1

Repeat violation

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 hood vent over cook line with grease and residue build up dripping down vents. Observed the protective film remaining on prep coolers. This film is peeling up and not smooth and easily cleanable. Remove film. -1-

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed car keys stored on prep unit shelving along side single service hinged containers, cellular device stored on prep table, employee drinks, food items stored with facility food items on top shelf of walk in cooler. CDI - Personal items removed. -0.5-

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Dec 13, 2023 A 91.5 · 12 violations

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

Corrected during inspectionRepeat violation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of oyster sauce stored on shelf with cans for use. CDI: Can removed for credit -REPEAT VIOLATION-

#15 · Food separated & protected

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed peppers over washed carrots and snap peas. CDI-PIC rearranged 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored clean with food debris on blades as well as food thermometer stored clean with food debris on thin probe of thermometer. CDI-PIC placed items in 3 compartment sink and sanitized thin probe of food thermometer. 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 Observed general tsos chicken, sweet and sour chicken, and wings overfilled well above the fill line and cold holding between 43-46F in flip top cooler. PIC stated items were filled from walk in cooler at opening, an hour prior to the start of the inspection. CDI-Items were removed from flip top cooler and placed in walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

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 spring rolls, pork, dumplings, and shrimp in reach in cooler and low boy without date marking. PIC stated that spring rolls, shrimp, and pork were removed from the freezer 2 days prior and all other items were prepared yesterday. CDI-all items were properly date marked. 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 .

#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 marinated shrimp cooling in walk in cooler in a deep container with lid on. Within 30 minutes the temperature only dropped 2 degrees. Also observed wings, sweet and sour chicken and general tsos chicken cooling in walk in cooler with tight plastic wrap over items. CDI-PIC removed lid and placed in shallower pan for rapid cooling and removed plastic wrap from other items in cooling. -REPEAT VIOLATION- 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed box of noodles on floor in walk in cooler. Keep food off the floor.

#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 shelving in walk in cooler severely rusted and in need of replacing. Observed minor paint chipping on shelving for dry storage. -REPEAT VIOLATION-

#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 grease accumulation on exteriors of cooking equipment. Observed some food debris and build up on exteriors of prep coolers. Observed the protective film remaining on prep coolers. This film is peeling up and not smooth and easily cleanable. Remove film. Observed cleaning needed on all gaskets throughout facility. -REPEAT VIOLATION-

#50 · Hot & cold water available; adequate pressure

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3 compartment sink at 106F. CDI-PIC adjusted hot water heater and hot water at 3 compartment sink adjusted to 125+.

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

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. Observed absorbent ceiling tiles in kitchen over dry storage area. -REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grease buildup on wall and ceiling behind hood/in the dish area. Observed some burnt out light bulbs in fixtures above warewashing area. -REPEAT 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 build up on wall near walk in cooler. -REPEAT

#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 drinks and other employee food items stored with facility food items on top shelf of walk in cooler.

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Sep 21, 2023 A 92 · details not yet loaded