A98.5
PERSUASIAN RESTAURANT
2214 PARK RD, Charlotte, NC 28203
Restaurant · NC permit/State ID 2060017897
Latest gradeA (98.5)
Last inspectedOct 14, 2026
Inspections on record40
On record sinceMar 11, 2014
Score history
Mar 11, 2014Higher is betterOct 14, 2026
Inspections & violations
Oct 14, 2026 A 98.5 · 4 violations
#15 · Food separated & protected
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed multiple pans of food in WIC without a lid or covering. Ensure all food is covered, if it is not cooling.
#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 few pans with sticker residue, stacked in a manner that the sticker residue is directly touching the interior (food-contact surface) of clean dishes on top of it. -CDI- PIC moved dishes back to the dish machine to be re-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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. -Observed rusted shelving in WIC, with paint chipping. Replace or re-seal rusted shelving.
#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 buildup of dark, sticky residue on shelves above 3-compartment sink that store clean dishes. Increase frequency of cleaning shelves.
Jun 11, 2026 A 99.5 · 2 violations
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored directly on the prep cutting board, not within sanitizer solution. -CDI- Wiping cloth was moved into 100ppm chlorine sanitizer bucket.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed few clean dishes wet stacked. -CDI- PIC placed them in an air-drying position.
Feb 18, 2026 A 99 · 2 violations
#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 cooked lo mein noodles cooling in WIC in large container, covered with plastic lid and stacked below another container of food. -CDI- Because lo mein was still within its 6-hour cooling window, the food was immediately un-stacked and uncovered for rapid cooling. By end of inspection, EHS observed lo mein cooling at sufficient rates. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee food stored above customer food in the WIC. -CDI- PIC removed employee food from cooler.
Oct 22, 2025 A 97 · 8 violations
#15 · Food separated & protected
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 shrimp stored above ready-to-eat pho in the reach-in cooler. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 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 multiple items in prep tops (cooked pork, pork potstickers, sesame chicken, cut cabbage, rice noodles, shrimp tempura, and cooked chicken) without date marks. -CDI- PIC verified when all items were originally prepped/cooked by referencing larger batches in WIC. PIC properly added date marks to all items. PIC and EHS discussed ensuring date marks are carried over to prep units with all food items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked broccoli, egg rolls, and spring rolls held on 4-hour TPHC, without a start/discard time. -CDI- PIC properly added a start/discard time stamp for when all items were originally placed on 4-hour TPHC.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P -Observed non-commercial bleach being used to store wiping clothes for sanitizing tabletop surfaces (non-food contact surfaces). -CDI- PIC stated household bleach will not be used anymore, and facility will belong utilizing only commercial bleach for sanitizing (facility has commercial-grade bleach onsite for sanitizing food-contact surfaces in dish machine).
#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 cooked shrimp and beef cooling in prep top unit, above 41F. EHS discussed how prep tops are not efficient at cooling hot foods. Foods should be cooled to 41F or below in WIC or WIF, then, once they reach 41F or below, moved to cold holding in prep tops. -CDI- Because both shrimp and beef were within their 6-hour cooling timeframe, PIC moved shrimp and beef to WIF for rapid cooling. By end of inspection, EHS observed shrimp and beef below 41F.
-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths being held in 10ppm chlorine. -CDI- PIC changed sanitizer solution to 100 ppm chlorine sanitizer.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for scoop submerged in rice. -CDI- PIC removed handle from food.
#55 · Physical facilities installed, maintained & 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 cracked floor tiles near hot water heater. -No point escalation due to significant improvement since last inspection. PIC has plan to repair cracked floor tiles.
Jun 11, 2025 A 98 · 4 violations
#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 cooked chicken at 88F with 15 mins left in 2 hour cooling window. CDI: EHS observed item cool to below 70F.
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 cooked chicken cooling in a container in a thick portion with Saran Wrap covering most of the container. Observed raw chicken cooling at a rate of 0.04F/min inside walk in cooler with lid vented. CDI: Chicken was put on sheet pan and in freezer. Raw chicken was placed in freezer.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on 10ppm chlorine. CDI: More chlorine was added to buckets.
#55 · Physical facilities installed, maintained & clean
Repeat violation
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 cracked floor tiles near hot water heater. Points reduced due to significant improvement since last inspection.
Jan 16, 2025 A 98 · 3 violations
#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 fried chicken, cooked chicken, cut cabbage, and wontons without dates. According to PIC, items were prepared yesterday. CDI: PIC placed dates on items.
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
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser with worn off label. CDI: Item was labeled.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 cracked floor tiles near prep sink. Repair.
Oct 16, 2024 A 97.5 · 5 violations
#15 · Food separated & protected
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 bacon being stored over ready to eat vegetables in walk in cooler. CDI: Storage order was rearranged.
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 wontons at 55F in plastic container over stacked in sauce prep unit. CDI: Item was placed in walk in cooler to cool. All other cold holding was correct.
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 −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 items such as cooked chicken, shrimp, noodles, etc. in prep top at cook line being held on TPHC without a time label. CDI: Time label was placed on items.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
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 raw chicken cooling at a rate of 0F/min in large bus tub with lid slightly cracked. CDI: Lid was removed from chicken.
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 .
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near prep table and walk in cooler. Repair.
Apr 17, 2024 A 98.5 · 4 violations
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
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 chicken cooling at a rate of 0F/min inside large container covered with a lid. CDI: Chicken was split into smaller portions and lid was removed.
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. Observed beef thawing at room temperature on the counter. CDI: PIC placed beef inside walk in cooler.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 10ppm chlorine. CDI: More chlorine was added, concentration is now 50ppm.
#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 build up of debris on shelving near cook line and bottom of reach in freezer. Clean as needed.
Dec 13, 2023 A 99 · 4 violations
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one (1) bottle of Tylenol, removed for employee medical kit, stored above covered dry goods at storage shelving. CDI - PIC rotated medicine to nearby jacket pocket. Store medications or other first aid chemical (burn gels, liquids, powders, or tablets) so that they are not above food, single service articles, or clean linens and equipment.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 one (1) bin of breaded bang bang shrimp cooling in prep unit underside with lid. When checked at a later point, food had only cooled minimally. CDI - PIC rotated shrimp to WIC with lid removed. EHS provided cooling charts for ambient temperature and cooked food items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately four (4) ROP tuna steaks in WIC with no cuts or removal from ROP environment. CDI - Food employee removed tuna from ROP bags and cut into smaller portions. REPEAT.
During thawing, cut ROP fish IMMEDIATELY after thawing under running water or after being placed in refrigeration.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster lid and door open at time of inspection. CDI - EHS closed lid prior to returning to interior premises.
Aug 30, 2023 A 98.5 · 8 violations
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) washed and peeled onion stored within the same bin in WIC as unwashed and uncut onions. Separate washed and cut produce from unwashed and uncut produce, with separate containers and by placing unwashed produce at lower elevations. EHS provided storage guides for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several (approximately ten) ROP grouper fillets in WIC having recently been thawed under running water with no cuts or removal from ROP environment. CDI - PIC directed food employee to complete preparations of grouper: removal from packages, cutting, and placing in marinade. During thawing, cut ROP fish IMMEDIATELY after thawing under running water or immediately after being placed in refrigeration.
#37 · Food properly labeled: original container −1
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 (1) container of unlabeled mustard powder. CDI - EHS labeled container with erasable marker. REPEAT.
Note: No escalation in point deduction due to notable improvement in facility labeling; all grill bottles and containers are effectively labeled, including those on shelves and grill carts.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of sanitizing solution with below proper concentration (0 ppm chlorine). CDI - PIC delegated remaking of sanitizer to food employee. EHS observed properly concentrated sanitizer before the end of inspection.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) metal pans stacked while wet. CDI - EHS separated pans to allow them to properly air dry. REPEAT.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
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 minor rust on exposed shelving of chemical storage table. Observed cardboard sheets on floor in front of fryer and at dish shelving next to fryer.
Resurface and/or cover rusted portions of storage with non absorbent material. Remove absorbent cardboard sheet and. If needed, replace with non absorbent material, such as foil, plastic sheeting, or floor mats.
#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 minor residue buildup on uncovered dish shelving above 3 compartment sink and prep top. Clean as needed to prevent soil buildup.
#56 · Meets ventilation & lighting requirements; designated areas used
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods (tortillas, mozzarella cheese bag, etc.) stored above food held for resale in WIC. Designate area(s) for employee food storage, placed such that contamination can not occur.
Jun 7, 2023 A 99 · 3 violations
#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 prep top held on TPHC without time marked indicating removal from temperature control. Establishment was preparing for operation and had recently placed items in prep top. Food was time stamped. All foods in unit are discarded by end of operation if not used. Facility has approved TPHC procedures. If facility plans to switch from TPHC to cold holding for prep unit, PIC will notify EHS. CDI
#37 · Food properly labeled: original container −1
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.
Dry goods on cook line and squeeze bottles of water and oil in need of labeling.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed some wet stacked metal food pans on clean dish shelving.
Mar 15, 2023 A 99 · 3 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 chicken above raw beef in walk-in freezer. CDI-Employee rearranged food items according to final cook temperature.
For more information on food storage order please visit: http://meck.co/FoodSafety
#55 · Physical facilities installed, maintained & clean −0.5
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 some grease and food buildup on floors below cooking equipment. PIC has scheduled pressure wash.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks in bottom of seafood prep unit stored with food for sale.
Dec 1, 2022 A 98.5 · 2 violations
#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. For more information please visit: http://meck.co/FoodSafety 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 .
Observed some sticker residue on sides of stacked metal food pans. CDI-Discussed more efficient cleaning methods with PIC and items were rewashed.
#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 nested on clean dish shelving.
Jul 6, 2022 A 98.5 · 4 violations
Inspector comments: Cook line prep unit fan has been repaired and Freon was also added before inspection. Temperature began to drop inside unit. Items on top of unit are on TPHC but cold held in bottom of unit. Do not hold TCS foods items in bottom of unit until you can verify that unit will hold food 41F and below.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT 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 For more information please visit: http://meck.co/FoodSafety 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 .
Observed shrimp cooling from steaming inside prep unit reach-in which had recently been serviced for cold holding a couple hours previous to inspection. Items on top of prep unit are removed from walk-in cooler or cooking and held for 4 hour TPHC. Ensure that hot foods are cooled in units with capacity to cool hot product. CDI-Item was placed into walk-in cooler.
#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 a few oils, sauces and spices on cook line in which labels had come off from cleaning. Re-label food items.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths out of sanitizing solution. CDI-PIC made chlorine sanitizer solution in bucket (50-200ppm)
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 some grease and food buildup on floors below cooking equipment. **Much improvement from last inspection.
Apr 28, 2022 A 98 · 4 violations
#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 Facility is using written and approved TPHC procedures for TCS foods on prep unit cook line due to limited hours and food turnover. Observed items labeled with name but no time was marked on stickers yet. CDI-Items were labeled with time each food was removed from temperature control. EHS reviewed written TPHC procedures with PIC.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
Repeat 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 For more information please visit: http://meck.co/FoodSafety 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 . Observed TCS food items prepped previous to inspection tightly covered in walk-in unit. CDI-Items were uncovered to actively cool.
#55 · Physical facilities installed, maintained & clean
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 some buildup and splatter on wall FRP paneling below 3 comp and near cooking equipment.
#56 · Meets ventilation & lighting requirements; designated areas used
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed packaged employee food in bottom of sauce prep unit stored with food for sale.
Feb 1, 2022 A 97.5 · 6 violations
#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 stacked food containers with sticker residue. Be sure that stickers are fully removed when cleaning and sanitizing containers. CDI-Items were returned to wash.
#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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Beginning of inspection - Observed cooked chicken sitting out at room temp cooling in large containers. Temperature was found to be between 110-121F. Food must actively cool once food reaches 135F. Chicken had been put out to cool off about 15 min prior to inspection. CDI-Food was placed into walk-in for active cooling and separated into smaller volumes. Facility regularly portions chicken into several containers when cooling to help food temperature decrease rapidly. Correct cooling time and temperatures were achieved.
#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 unlabeled bottles of oil, water etc. on cook line. REPEAT.
#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. Scoop handle was submerged into food inside rice bin on dry storage.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility has "house-hold use only" food processor on site. PIC stated processor is only used for garlic. Remove from facility or obtain approved commercial food processor.
#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. A few personal employee coats were handing on dry storage shelf where dry food product is kept.
Sep 30, 2021 A 98.5 · 3 violations
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of butter, water, and dark sauce used for hibachi unlabeled. -0-
#39 · Wiping cloths: properly used and stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths in sanitizer at 10ppm. CDI: sanitizer was remade to be at 50ppm. REPEAT VIOLATION -1-
#53 · Physical facilities installed, maintained and clean −0.5
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 the wall at 3 comp sink with yellow stains/build up. Recommend to clean more frequently to avoid buildup. REPEAT VIOLATION -0.5-
Jun 23, 2021 A 97 · details not yet loaded
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Mar 25, 2021 A 97 · details not yet loaded
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Dec 29, 2020 A 96.5 · details not yet loaded
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Aug 6, 2020 A 97 · details not yet loaded
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Feb 5, 2020 A 93 · details not yet loaded
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Aug 21, 2019 A 92.5 · details not yet loaded
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May 15, 2019 A 97 · details not yet loaded
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Jan 10, 2019 A 97 · details not yet loaded
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Oct 10, 2018 A 97.5 · details not yet loaded
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Jul 11, 2018 A 96.5 · details not yet loaded
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Jan 26, 2018 A 97 · details not yet loaded
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Aug 2, 2017 A 96.5 · details not yet loaded
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May 11, 2017 A 96.5 · details not yet loaded
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Feb 2, 2017 A 96.5 · details not yet loaded
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Oct 25, 2016 A 96 · details not yet loaded
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Jun 17, 2016 A 95 · details not yet loaded
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Mar 29, 2016 A 96.5 · details not yet loaded
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Dec 16, 2015 A 93 · details not yet loaded
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Aug 21, 2015 A 96 · details not yet loaded
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Mar 20, 2015 A 97.5 · details not yet loaded
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Nov 24, 2014 A 98 · details not yet loaded
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Aug 12, 2014 A 96 · details not yet loaded
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Mar 11, 2014 A 98 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PERSUASIAN RESTAURANT” or State ID 2060017897). Inspection type (routine vs. follow-up) is not published in the county's data.