A93

ASIAN WOK

10715 PARK RD, UNIT C, Charlotte, NC 28210

Restaurant · NC permit/State ID 2060018403

Latest gradeA (93)

Last inspectedOct 16, 2026

Inspections on record43

On record sinceNov 13, 2015

Score history

Sep 9, 2016Higher is betterOct 16, 2026

Inspections & violations

Oct 16, 2026 A 93 · 9 violations

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch cooked shrimp with bare hands. CDI- EHS intervened and advised PIC not to do this going forward. Shrimp touched with barehand contact voluntarily disposed. PIC washed hands and donned gloves. (-2)

#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 uncovered sheet pan of crab ragoon on sheet pan at bottom of chest freezer. EHS advised PIC to cover. (-0)

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes on wall mount rack above 3 comp sink with food debris, dark residue, or other contamination. CDI- All dishes re-w/r/s. EHS advised PIC to re-train staff on ware-washing efficacy. Ensure dishes are examined for proper cleanliness before arranging to dry and storing as clean. (-3)

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled, top layer of breaded chicken in fliptop at 48F. Bottom layer observed at 41F and below. CDI- EHS confirmed prep time and PIC removed top layer for rapid cooling in WIC. PIC advised all staff present not to load containers with food above the indented fill line. (-1.5)

#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 containers of cooked shrimp between 85-90F covered with tight wrapping before cooling in WIC. CDI- EHS intervened and discussed proper cooling methods with PIC. Shrimp uncovered to allow entry of cold air. Cooling rate observed in compliance afterwards. (-0)

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few flies in establishment and side door not completely sealable, with 1inch gap open at top. Repair. (-0)

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several used wiping cloths on various prep surfaces and no sanitizer made up for their storage. CDI- PIC makes sani-buckets with 100ppm chlorine for their storage. (-0)

#49 · Non-food contact surfaces clean −0.5

Repeat violation

REPEAT. 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 oily cardboard lining the bottom of prep table across from 3 comp sink and oily cardboard laid across chest freezer to left of fryer baskets. EHS advised PIC to remove trash and not line food contact surfaces with potential contamination sources. No escalation of points due to vast improvement to cleanliness on outside of cooking equipment, as noted in last inspection. (-0.5)

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed substantial accumulations of grease across cook line ventilation hood. PIC states this is cleaned by another company every 4 months. Increase cleaning frequency and ensure repairs are not needed. No contamination to food or in use utensils/cooking equipment observed. (-0)

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May 20, 2026 A 93 · 10 violations

Inspector comments: Inspection accompanied by trainee Jason Adamsky.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written verification for employee health training. CDI- EHS provided county policy with signature sheet. (-0)

#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 beside RTE shrimp in fliptop 1. CDI- Raw shrimp moved to front. (-0)

#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 many dishes stored as clean above 3 comp sink with grease residue and food debris. Increase ware-washing efficacy. CDI- All dishes returned to ware-washing. (-1.5)

#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 fried rice in WIC at 48F prepped several days ago. All other items in WIC below 41F, ambient temp in unit 37F. CDI- PIC voluntarily disposes of rice. (-0)

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed sliced cabbage in fliptop 2 states to be prepped on the 19th, without date mark. CDI- Prep date confirmed, PIC dates cabbage. (-1.5)

#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 unlabeled spices at cook line. EHS advises PIC to label with working name- labels can be placed on cart instead of individual containers, so long as labels correspond accurately. (-0)

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

REPEAT. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several cans with dented seals kept with usable supply. CDI- PIC removes can from usable dry storage area. REPEAT. 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 food on ground in WIF. EHS advises procuring crate or risers to keep things off ground in WIF. (-2)

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one damaged fryer basket with metal wire coming apart from frame, no longer safe to use. CDI- PIC removes from service and replaces with new. (-0.5) 4-501.11 Maintain equipment in good repair. Observed severely rusted metal racks in WIC. Washable, plastic layer being used to prevent contamination to food at present. Replace rusted racks at earliest opportunity, and ensure plastic layer is washed as needed.

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 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 serious grease accumulation on outside of cook line fryers. Increase cleaning frequency. (-1)

#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 fans blade in WIC covered in dust. Clean at earliest opportunity. (-0.5)

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Feb 12, 2026 A 94.5 · 9 violations

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy zucchini in WIC. CDI- PIC voluntarily disposes of zucchini. Remaining supply appears in good condition. (-0)

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed portioned shrimp sauce in WIC without date mark. CDI- EHS confirmed prep date and allowed PIC to date sauces. (-0)

#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 multiple containers of tightly wrapped, cooked chicken cooling in tightly packed lowboy. CDI- Covers removed from chicken to facilitate cooling. EHS discusses proper cooling methods with PIC and Head Chef. (-0.5)

#35 · Approved thawing methods used −0.5

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 raw shrimp thawing at two different sink locations inside basins without containers. EHS observed that in prep sink 1, the water was 88F, and shrimp was beginning to be cooked, temping at 101F. Second batch in 3 comp sink was at proper thawing temperture. CDI- Thawing process in sink 1 immediately ceased and shrimp moved to cook line for final cook. EHS discusses thawing methods with PIC in depth. Shrimp is 3 comp basin placed into container. EHS discusses sanitizing of sinks before and after use for thawing and verified compliant process. (-0.5)

#39 · Contamination prevented during food preparation, storage & display −2

Corrected during inspectionRepeat violation

REPEAT. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef roasts on ground of WIF and raw onions stored on unclean bottom rack of prep table across from 3 comp sink. EHS advises staff to maintain surfaces clean where food is stored. Produce is to be peeled and rinsed before use. EHS advises procuring crate to keep things off ground in WIF. (-2) 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two cans of oyster sauce with severe defects near seal in dry good storage area. CDI- Cans removed from usable supply. EHS reminds PIC not to accept delivery of cans with severe defects or dents jeopardizing the seal.

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 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 accumulated debris on dry storage racks throughout facility, and shelving inside walk-ins. Increased cleaning frequency needed. (-1)

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed minor leak at 3 comp sink faucet. No escalation of points for single item with low risk. EHS advises repairing at earliest opportunity, as points will be taken if out of compliance at next inspection. (-1)

#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 yellowing and stained ceiling tiles in kitchen, especially to right of cook line above hand sink. Replace grease stained tiles at earliest opportunity. (-0)

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

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed serious accumulations of grease on lights in cook line hood system. Next cleaning is due in early April. EHS advises PIC to ensure the bulbs are cleaned at next servicing, and to consider increasing frequency of cleanings. EHS advises PIC to ensure their annual afire Marshall inspection is completed and please alert EHS when this is completed. EHS will make follow ups as needed to determine if hood system ventilation is adequate. (-0.5)

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Oct 9, 2025 A 94.5 · 7 violations

Inspector comments: Staff advised that reheated rice must come to 165F before being served or reduced to 135F for hot holding. Extra employee health forms for employees to sign: https://mecknc.widen.net/s/nrshl7khf5/food-employee-reporting-agreement---chinese

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine above 200ppm in sanitize basin of 3 comp sink while in-use. CDI- Water added, chlorine followed to 100ppm. (-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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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

Repeat violation

REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few flies in back area of kitchen. Opening in screen door does not preclude entry of pests. Repair at earliest opportunity. (-1)

#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 produce stored on unclean bottom rack of prep table across from 3 comp sink. EHS advises staff to maintain surfaces clean where food is stored. Produce is to be rinsed before use. (-1)

#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 in >200ppm chlorine. CDI- Sani-mix diluted to 100pm. (-0)

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

Corrected during inspection

*Not marked repeat due to separate area from prior inspection* 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Obsevred one fryer basket with deteriorated wire, no longer safe to use. CDI- PIC removes basket from service. (-0)

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 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 accumulated debris on dry storage racks throughout facility, and shelving inside walk-ins. Increased cleaning frequency needed. (-1)

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at 3 comp sink. Repair. (-1)

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May 28, 2025 A 90 · 11 violations

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

Corrected during inspection

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed employee water bottle stored on prep table next to cutting board during preparation. CDI - Drink discarded.

#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 unwashed vegetables in the cardboard box stored above ready to eat TCS foods throughout the WIC. Establishment must ensure that all ready to eat foods are stored above unwashed fruits or vegetables. Recommend to maintain all unwashed vegetables on the left storage rack to prevent violation. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed a few food items in walk in cooler, reach in, and chest freezer uncovered. All foods were cooled down properly which requires foods to be covered. Significant improvements noted in this area. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employees go from working using the three compartment sink soiled side to food prep and touch face to food prep with gloves on. CDI - Employees removed gloves and washed hands.

#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 soiled containers stored as clean. Observed container stacked with another container that still had label on exterior. Observed meat grinder soiled with visible raw meat debris. Observed several soiled containers next to the hand sink with TPHC stickers. Ensure that stickers are removed and containers are washed as required and when soiled. CDI - All items placed at three compartment sink for cleaning. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed utensil that required cleaning before use not be properly washed, rinsed, and sanitized. All utensils and equipment shall go through proper wash, rinsed, and sanitizing prior to use. CDI - EHS required PIC to properly fill W/R/S vat in order to effectively rewash utensils. Utensils washed properly. 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 inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed breaded stored in prep top reading 43-44F. Item was overfilled. CDI - Chicken was discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

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 significant improvements in date marking system. All items properly dated except milk, tofu, and shrimp sauce (milk). Items shall be dated as all items in establishment. CDI - PIC properly dated items through discussion of preparation. 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 .

#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 insulin stored on prep table next to cutting board. Medicine necessary for employee health may be stored in a food establishment but must be stored in a way that prevents contamination. CDI - Medication moved.

#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 chicken containers (4) stored in reach in cooling at 11:52am at 81F. After 30 mins EHS accessed items that dropped on 1 degree. Reach ins that are being constantly opened and closed during lunch rush should not be used for cooling. In addition all containers were tightly covered. CDI - Items moved to WIC and vented for proper cooling. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few flies in establishment. Back door is not completely sealed and may allow for entry. Repair.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several containers stacked wet.

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

Repeat violation

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed grocery bags used to store food. Observed plastic containers used for storage non-food items used for food. All items that are used for food shall be made of material listed above. Discontinue use of these items. 4-501.11 Maintain equipment in good repair. - Observed walk in freezer with ice build up. Repair. No contamination observed today but food should not be stored under the build up.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed cleaning needed in exterior and interior of reach in unit. Observed cleaning needed in all shelving and prep tables throughout establishment. Observed several food containers with buildup on the exterior of items in walk in cooler and reach in units. Cleaning needed on exterior of containers holding dry goods throughout the establishment. Cleaning needed on clean drainboard of three compartment sink. Cleaning was noted to be completed inside walk in cooler and reach ins. Continue to develop a cleaning schedule for other items.

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May 14, 2025 B 85 · details not yet loaded