A91

INCHINS BAMBOO GARDEN

9601 N TRYON ST, SUITE A, Charlotte, NC 28262

Restaurant · NC permit/State ID 2060019084

Latest gradeA (91)

Last inspectedSep 30, 2026

Inspections on record30

On record sinceFeb 19, 2018

Score history

Feb 19, 2018Higher is betterSep 30, 2026

Inspections & violations

Sep 30, 2026 A 91 · 10 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer handle dirty dishes and then work with clean dishes at dish pit. CDI - PIC trained dish washer when to wash hands when handling dirty and clean dishes.

#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 fish stored above fully cooked chicken. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

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 food employee drop bowl into trashcan and then place bowl in between clean dishes on clean dish storage shelf. CDI - Employee moved all dishes contaminated to dish machine for w/r/s. 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 −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several item in PU1 and PU2 cold holding above 41F. PIC stated a temperature check was preformed this morning and all items were in temperature. EHS observed food items in lower PU2 stacked on top of door seal not allowing food to stay within temperature. Prep units ambient temperature is 39F and 37F. CDI- PIC moved items from PU1 to WIC for rapid cooling. PIC voluntarily discarded all items out of temperature in PU2. PIC stated food items will be placed in smaller containers or stacked differently to stay within compliance. Facility had noncompliance with cold holding in four consecutive inspections. A risk control plan will be conducted. EHS has emailed risk control plan paperwork to PIC. EHS will complete a verification visit to go over completed paperwork and monitor cold holding. Continued noncompliance may result in permit action. 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 .

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of chili oil stored on the floor. CDI - PIC moved off the ground to prevent contamination

#40 · Personal cleanliness −0.5

Corrected during inspectionRepeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees without hair restraints working with food and handling equipment. CDI: PIC and Employees put on hair nets.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle stored in TCS items. CDI - PIC removed to prevent contamination.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspectionRepeat violation

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 multiple stacks of containers and pans wet stacked. CDI - Items separated to allow for air drying.

#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 walls throughout facility with buildup of food and splatter. Increase cleaning frequency.

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

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees, beverages, and personal items on preparation table, and storage racks. CDI - PIC removed items to prevent contamination.

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Jun 1, 2026 A 90 · 9 violations

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at cook line handsink. CDI: Papertowels provided. REPEAT

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items above 41F in RIC near handsink at cook line. PIC stated that items had been in RIC over night. Unit was measuring 37F, according to EHS thermometer. CDI: All items above 41F voluntarily discarded by PIC. VERIFICATION VISIT REQUIRED WITHIN 3 DAYS TO ENSURE COOLER IS OPERATING AND FOOD IS BEING STORED AT 41F OR BELOW. 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 −3

Corrected during inspectionRepeat violation

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 paneer, tofu, cut cabbage, baby corn, and veggie cakes in prep top coolers with no date marks. Observed cooked shrimp in WIC without a date mark. PIC stated that items were prepped the day prior. CDI: PIC date marked items to reflect prep date. REPEAT. 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 .

#40 · Personal cleanliness

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and two food employees without hair restraints working with food. CDI: PIC and Employees donned hair nets.

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

Corrected during inspection

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no Quat sanitizer test strips in facility to measure 3 comp sink sanitizer. VERIFICATION VISIT REQUIRED WITHIN 10 DAYS TO ENSURE FACILITY OBTAINED TEST STRIPS.

#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 detail cleaning needed on equipment throughout facility in areas including but not limited to walk in cooler fan covers, interior and exterior of coolers, the freezer on the line, gaskets, and large pieces of equipment such as tables. REPEAT.

#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 tile on the cook line. 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 ceiling tiles and AC vent on the line. 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 burned out bulbs in dish area and bulbs burning out above the prep area near the walk in cooler. Replace light bulbs. 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 two cell phones stored on prep tables at cook line. CDI: PIC removed cell phones from area.

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Jan 23, 2026 A 93 · 10 violations

Inspector comments: Facility holds scrambled egg on TPHC at the wok station.

#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 employee health policy in place, however employees had not signed/attested to the policy. CDI: Employees signed facility employee health policy during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either kitchen handsinks. CDI: Papertowels provided. REPEAT VIOLATION 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not functioning at server handsink. CDI: Unit needed batteries. Batteries replaced. REPEAT VIOLATION

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed mangos stored over ready to eat items. CDI: Mangos relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler used for raw meats near ice cream freezer holding items above 41F. Ambient air temp was 45F. CDI: Per PIC items were in prep cooler since at least yesterday. All items voluntarily discarded. REPEAT VIOLATION VERIFICATION REQUIRED Within 3 days to ensure that cooler has been repaired. EHS advised that PIC needs to be taking temps throughout the day, but especially in the morning if items were stored over night to ensure that all equipment is operating properly.

#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 all items in prep top coolers with no date marks. PIC stated these products are refilled from large batches in the walk in cooler. CDI: Products date marked with the date on the large batch in the walk in cooler. EHS explained to PIC that facility needs to keep up with the original date of preparation of the items. EHS will follow up with datemarking at VR visit for cold holding. 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 .

#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 no time marked on eggs held on TPHC. CDI: Eggs voluntarily discarded. Facility uses TPHC and EHS explained that they must document the time that the eggs were removed from temperature control. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Facility could not find TPHC procedures due to head chef not being present in facility. CDI: New procedures were filled out during inspection today. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

4-501.11 Maintain equipment in good repair. Observed split and damaged gaskets on doors to prep unit behind woks. Observed shelving under prep tables and in walk in cooler with significant rust. Repair or replace shelving. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” instant pot and toaster ovens. Replace with ANSI or equivalent commercial equipment. 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 cracked and chipped plastic containers in prep top cooler. CDI: Containers switched out. 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 wires on fryer baskets loose.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with no doors and no lids. Dumpster is also rusted in several areas. EHS advised that facility should reach out to landlord with regards to replacing the dumpster since this is shared among the shopping center.

#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 accumulation of what PIC stated is items to be discarded by the back door inside the hallway. Remove any items to be discarded to prevent pest harborage. 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 tile on the cook line. 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 ceiling tiles and AC vent on the line. 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 burned out bulbs in dish area and bulbs burning out above the prep area near the walk in cooler. Replace light bulbs.

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Jul 9, 2025 A 94 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at waitress station hand sink- dispenser jammed. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at kitchen hand sink across from woks. CDI: PIC provided soap.

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

Repeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high chlorine sanitizer at dish machine- 200+ppm. PIC contacted service company during inspection. EHS will return within 3 days to verify dish machine dispensing proper concentration of sanitizer. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bowls, knives, plates, and can opener stored as clean soiled with food waste. CDI: PIC sent items to be re-W/R/S. **Continued non-compliance can result in Risk Control Plan and permit action at next inspection**

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled eggs being held above 41F on spice cart at woks. PIC stated product prepared daily, discarded after lunch, and fresh batch utilized for dinner. Facility opting to store pooled eggs in make table for cold holding. CDI: PIC voluntarily discarded product. Observed various TCS foods being held above 41F in make table across from woks. Ambient temperature of unit 38F-40F. Products with various prep dates. EHS allowed for approx. 30 minute cooling window of foods but no temperature change. PIC contacted service company during inspection. Facility will utilize TPHC until unit repaired- paperwork provided during inspection. EHS will return within 3 days to verify unit able to properly maintain cold holding temperatures. VERIFICATION REQUIRED.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach inside soap dispenser on main cook line. Observed live baby roach on hand sink on main cook line. Observed dead baby roach on floor at end of cook line.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked on shelving in dish area. REPEAT VIOLATION.

#49 · Non-food contact surfaces clean

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Apr 10, 2025 A 94.5 · details not yet loaded