Oct 6, 2026
A 91
· 14 violations
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily rusted can of spices stored on dry storage shelving. CDI - Rusted can was discarded.-0 points-
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee remove raw chicken breast from reach in compartment of flip top unit, place raw chicken breast on cutting board surface, then place raw chicken breast in frying pan to cook. Employee then removed cooked chicken from frying pan and placed cooked chicken back on to cutting board surface. Observed container of lemons stored in cooler of ice used to fill customer drinks. CDI - Employee was asked to discard cooked chicken and to wash, rinse, and sanitized cutting board. PIC has been advised to revise food handling and cooking process of raw chicken to avoid cross contamination. Container of lemons was removed. PIC has been advised that food (including ice) shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -1.5 points-
#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 deli slicer stored as clean with heavy build up of food debris and residues on cutting blade. CDI - Deli slicer was broken down and taken to dish machine to be washed, rinsed, and sanitized. -0 points-
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 .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four eggrolls stored next to fryer without temperature control with an internal temperature of 89F. PIC stated that eggrolls are fried, held beside fryer, and then fried again prior to serving to customers. CDI - Egg rolls were discarded. PIC has been advised that cooked eggrolls must be maintained at 135F or greater or served immediately upon frying. -0 points-
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 .
#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 fried chicken stored, overfilled, in flip top unit with a cold holding temperature between 47F and 59F. Fried chicken was overfilled in flip top unit and unable to maintain cold holding temperatures of 41F or less. Observed small container of sliced tomato stored in flip top unit with a temperature of 50F. Internal temperature of flip top unit was measured at 41F. CDI - Volume of fried chicken was reduced to below container fill line. Excess fried chicken was taken to walk in cooler to rapidly cool to 41F or less. Sliced tomato was discarded. -1.5 points-
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 .
#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 beaten egg stored on food court without start and discard time. CDI - PIC added discard time to beaten egg. PIC has been advised to review TPHC procedures posted on wall near cash register. -0 points-
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probe thermometer in establishment during inspection. A verification will be conducted by 10/16/2026 to determine if establishment is in compliance. -0.5 points-
#37 · Food properly labeled: original container −2
Repeat 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 numerous containers of spices, ingredients, breading mixtures, and cooking oils throughout the facility without labeling. -REPEAT- -2 points-
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bucket of soy sauce mixture stored on floor in kitchen prep area next to ice machine. -1 point-
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without head covering. -REPEAT- -0.5 points-
#45 · Single-use & single-service articles: properly stored & used −0.5
Repeat violation
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 open food containers stored in prep area without covering or wrapping. -REPEAT- -0.5 points-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board stored as clean with deep gouging and staining. Resurface or replace cutting board so that it may be effectively cleaned and sanitized. -0 points-
#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 heavy accumulation of food residues and splash on non-food contact surfaces of cooking equipment, on shelving in food prep areas, on shelving in walk in cooler, and push carts, and near drink area. Recommend higher frequency and more thorough cleaning. -0.5 points-
#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. Observed items of excess equipment, utensils, and single use items that are not in use. PIC has been advised to discard items not necessary to operation and maintenance.
6-501.16 Store mops for air drying after use. Observed used mops stored in manner that will no facilitate air drying.
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 used mops stored with mop heads making contact with walls and equipment.
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 heavy food splash on floors and walls near prep and steam tables, cooking equipment, and in storage areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-
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Jun 23, 2026
A 96.5
· 6 violations
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed bag of frozen dumplings on prep table thawing at ambient room temperature. CDI - Frozen dumplings were moved to reach in cooler to continue thawing under refrigeration. -0 points-
#37 · Food properly labeled: original container −2
Repeat 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 numerous containers of spices, ingredients, breading mixtures, and cooking oils throughout the facility without labeling. -REPEAT- -2 points-
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-
#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 open single use food containers stored without protective wrapping or packaging on shelving in kitchen. -0 points-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed rice cooker with broken handle and rusted surfaces. Replace rice cooker with item that is smooth and easily cleanable. -REPEAT- -1 point-
#55 · Physical facilities installed, maintained & clean −0.5
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 ceiling above food prep and storage areas with heavy build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-
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Nov 4, 2025
A 91.5
· 7 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee sweeping floor in kitchen prep area, return broom to storage area, and then return to prep area to begin food preparation without conducting a handwash. CDI - PIC stopped employee and asked employee to wash hands. Employee conducted handwash using correct handwashing procedure. -0 points-
#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 shrimp stored in front of raw chicken and raw pork in flip top cooler. CDI - Raw shrimp was moved to rear of flip top cooler.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat foods and unwashed produce in walk in cooler. CDI - Raw shell eggs were moved to shelving with other stored raw shell eggs. -REPEAT- -3 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids of food containers in walk in cooler with build up of black and food residues. Lids were taken to walk in cooler to be washed rinsed and sanitized. PIC has been advised to ensure food storage containers have been washed, rinsed, and sanitized, prior to use.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inner surfaces of ice machine with heavy black build up and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -3 points-
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 .
#37 · Food properly labeled: original container −1
Repeat 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 numerous containers of spices, ingredients, breading mixtures, and cooking oils throughout the facility without labeling. -REPEAT- -1 point-
#45 · Single-use & single-service articles: properly stored & used −0.5
4-502.13 Single-use and single-service articles cannot be reused. Observed single use food jars and canisters being used to store TCS and non TCS foods in walk in cooler and in dry storage area. PIC has been advised to store food in multiuse food containers that can withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. -0.5 points-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler and shelving under prep tables with heavy build up of rust.
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 heavily soiled cardboard being used on shelving in kitchen. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system in need of cleaning due to dust, cobwebbing, and heavy build up of oil. Observed gaskets and inner surfaces of cold holding equipment with food splash and debris. Observed food splash and residues on shelving in kitchen, prep areas, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning.
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Jul 11, 2025
A 92
· 12 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open ramekin containers of chili oil and sweet sour sauce stored on prep table without covering or wrapping.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above washed vegetables in walk in cooler. Observed raw pork stored behind raw shrimp in flip top cooler. CDI - Storage order was corrected. Raw shell eggs were moved to lower shelf in walk in cooler. Raw pork was moved in front of raw shrimp in flip top cooler. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ladles and spoons stored as clean on storage rack with build up of food residues. Items were taken to dish washer to be washed, rinsed, and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inner surfaces of ice machine with heavy black build up and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -3 points-
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tightly covered, and stacked, containers of fried chicken cooling in walk in cooler. Initial temperature was 93F. after 20 minutes temperature decreased to 91F which would not meet cooling parameters. CDI - Containers were uncovered, unstacked, and placed in walk in freezer to rapidly cool to 41F or below. -1.5 points-
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed establishment using TPHC to store metal container of beaten raw shell egg mixture on prep cart. Establishment stores container of beaten raw egg on prep cart for use in fried rice. Egg was added as menu item being held using time to written TPHC procedure. -0 points-
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee over the counter medications stored on shelving with spices and utensils and on prep tables with ready to eat foods. CDI - Medications were moved to designated employee storage area. -0 points-
#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 tightly covered and stacked plastic containers of fried chicken cooling in walk in cooler. CDI - PIC uncovered containers and moved fried chicken to walk in freezer to rapidly cool to 41F or below. PIC has been advised to use walk in freezer to aid in cooling of cooked TCS foods. -0 points-
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 numerous containers of spices, ingredients, and cooking oils throughout the facility without labeling. -0 points-
#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 boxes of frozen foods stored on floor of walk in freezer. -0 points-
#40 · Personal cleanliness −1
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -REPEAT- -1 point-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler and shelving under prep tables with heavy build up of rust.
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 heavily soiled cardboard being used on shelving in kitchen. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point-
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at two handwashing sinks in kitchen. -0 points-
#55 · Physical facilities installed, maintained & clean
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed numerous items and unused equipment, not necessary to operation of the premises, stored in various places throughout kitchen. Recommend discarding items that are no longer necessary or in use. -0 points-
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