A95.5

BONZAI THAI JAPANESE CUISINE

4847 SHOPTON RD, STE G, Charlotte, NC 28208

Restaurant · NC permit/State ID 2060019283

Latest gradeA (95.5)

Last inspectedOct 9, 2026

Inspections on record28

On record sinceSep 5, 2018

Score history

Sep 5, 2018Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 95.5 · 7 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink by the cook line with a large piece of equipment limiting access to the sink. Ensure that hand sinks are accessible at all times. CDI- PIC moved piece of equipment to the side.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed top shelf of two door RIC to have containers of unwashed, prepped vegetables above portioned RTE sauces. Separate unwashed produce from RTE foods. CDI- PIC stated they would rearrange storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a head of cabbage cut in half that was being stored directly on the shelving in the low reach in cooler. CDI- PIC moved cabbage to a container and placed it in the WIC.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 cooked rice and bag of cut cabbage without a label in the low reach in of the prep top. PIC stated items had been portioned from big containers in the WIC. CDI- PIC placed correct labels on both items. 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 .

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

Corrected during inspection

#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 an accumulation of debris around the gaskets of the low reach in coolers. Increase cleaning frequency.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Keep doors closed at all times.

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored directly above prep table. CDI- PIC moved drink to a shelf designated for employees.

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Jun 17, 2026 A 94.5 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee drop thermometer on kitchen floor, Employee picked up thermometer and returned to food prep. CDI - EHS intervened and Employee washed hands and donned new gloves.

#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 portioned RTE beef balls stored in same container as portioned raw beef inside the prep unit. CDI - Beef balls removed Observed raw beef stored above crab Rangoon in prep unit. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on the interior of the ice machine.

#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 multiple items previously prepared, frozen, removed from the freezer and no date mark/label was added (Beef Broth, brown rice, & Lo Mein). The date of prep and the thaw date should follow all items prepared and thawed at a later date for service. CDI - The proper date marks were added to each food. 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 .

#43 · In-use utensils: properly stored

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 scoop handles submerged in MSG and uncooked rice.

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

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 pans wetstacked.

#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 large amounts of condensation dripping from the ceiling (A/C) unit. Condensation causing puddling on floor inside the kitchen, multiple buckets placed on floor to catch drip. Drip in not in food prep area but is in need of repair.

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Feb 17, 2026 A 95.5 · 6 violations

#15 · Food separated & protected −1.5

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 chicken, not in original packaging stored above salmon and beef also not in original packaging. Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above Tom Kha in the bottom portion of prep unit. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 prep top containing TCS items such as shrimp, cut cabbage, and bean sprouts held on 4 Hour TPHC. Neither items nor prep unit had time stamp. Observed noodles and rice time stamped for 5 hour hold time (4PM - 9PM). Time stamp was corrected. CDI - PIC stated that the facility placed the items in the unit at 4 PM and the proper time stamp was added. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed container of sticky rice held on 4 hour TPHC from 11-3PM placed inside the WIC to cool down. CDI - PIC voluntarily discarded.

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed lunch menu beef combinations and pho beef with asterisks. Menu contains no footnote. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed dinner menu with undercooked beef with no asterisk/reminder. 10 day verification visit required.

#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 containers of sauces with no labels.

#39 · Contamination prevented during food preparation, storage & display −1

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of cabbage and onions stored on the floor.

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

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 strainer utensil broken and frayed wiring. CDI - Discard. 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 rusted shelving inside the WIC.

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Oct 7, 2025 A 93 · 11 violations

Inspector comments: Facility has placed all flip top portions of prep units on TPHC. EHS and PIC discussed that even if items will be held on TPHC the facilities cold holding equipment must still maintain 41F and function properly. EHS will conduct 3 day verification visit on Friday 10/10.

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility could not provide written V & D clean up procedures. CDI - EHS provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by shelving. CDI - Shelving was removed.

#15 · Food separated & protected −1.5

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 wings stored above raw salmon and raw beef inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed plastic wrapped raw salmon in stored in contact with packages of mixed vegetables and RTE initiation crab meet inside the 2 door RIC near the back door. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed spring rolls stored in direct contact with shelving in RIC. CDI - Placed in containers.

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of pooled eggs and large bag or bean sprouts above 41F inside the prep unit near back door. CDI - Eggs were placed inside the prep unit at 11 and were moved to RIF to rapidly cool. Bean sprouts were opened and placed inside the prep unit from the WIC approximately 30 minutes prior. CDI - Moved to RIC to rapidly cool. Ambient of prep unit observed at 55F. 3 day verification visit required. 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 −1.5

Corrected during inspectionRepeat violation

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 container of green curry, portioned bags or sticky rice, and cooked shrimp with no date mark throughout the facility. CDI - Items prepared the previous day and the proper date marking was added. 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 (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 locate updated TPHC written procedures. Facility provided written procedures from 2018 stating items can be placed on TPHC at 45F. CDI - EHS emailed correct version. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#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 beef bones thawing in standing water inside the prep sink. CDI - submerged under running water.

#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 rice noodles stored on the floor inside the WIC.

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle submerged in sugar.

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

Corrected during 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. Observed celery stored in garbage bags inside the WIC. CDI - Removed and washed to be stored in food grade storage container.

#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 build-up and accumulations of food debris present on the outer surfaces of prep table, prep units and coolers throughout the facility. Facility in need of cleaning frequency increase.

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Jun 24, 2025 A 94 · 9 violations

Inspector comments: EHS will conduct verification visit within 3 days. EHS visit will be to assess cold holding at the prep unit and TPHC time stamps throughout the kitchen.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at hand sink near the 3 compartment sink.. CDI - The hot water valve was turned back on.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed all microwaves in the kitchen in need of cleaning.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food placed into the prep unit on the cook line above 41F. (Raw beef, raw chicken, imitation crab, lo mein, and bean sprouts). Prep unit outlet believed to have an electrical issue, prep unit was off at the time of arrival, prep unit was turned back on by PIC. Ambient temperature of the cooler was 62F. All TCS items left in the prep unit from the morning through the restaurant daily closure 2PM-4:30PM was voluntarily discarded. Eggs, bean sprouts, chicken and beef prepped at 4:00 PM were placed on ice to rapidly cool and moved to the WIC. EHS 3 day verification required. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of pre-portioned sticky rice with no date mark. CDI - PIC stated the sticky rice is prepared on Saturdays and the proper date mark was added. 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 −3

Corrected during inspectionRepeat violation

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 chopped Napa cabbage, noodles, or bean sprouts. CDI - Proper 4 hour TPHC label (4:15PM - 8:15 PM) was added to each item. Observed liquid eggs (x2) and cooked noodles labeled with time stamp of 5 hours. 4 PM - 9 PM. CDI - Time stamp was corrected to 4PM - 8PM. EHS will conduct 3 day verification visit for Cold holding and assess time stamps during visit. Facility has been out of compliance for TPHC in 4 consecutive inspections and will be placed on a Risk Control Plan if TPHC time stamps have not improved at the verification visit.

#43 · In-use utensils: properly stored

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 tong handle in direct contact with raw chicken wings inside the WIC.

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

Corrected during 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. Observed knife with rusted blade hanging on magnetic strip. CDI - PIC stated that the knife id not used and voluntarily discarded.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

#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 drinks and food stored with food for customers throughout the kitchen refrigeration.

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Jan 9, 2025 A 93.5 · 8 violations

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several stacks of metal and plastic insert containers stored as clean on the shelves above the dishwasher with sticker/food residue still visible on the exterior of the containers. REPEAT. CDI - PIC moves dishes with stickers residue to dirty dish pile to be rewashed. 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 .

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

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 being held using TPHC (garlic/oil, egg mixture, noodles, and rice) at the cookline that were not labeled with a 4 hour discard time. REPEAT. CDI - PIC labeled items with discard time. PIC stated that all items get brought out of temperature control at the start of lunch and everything gets discarded a the end of lunch which the PIC states is from 11-2. Other batches of rice and noodles were observed bearing a correct label of 11-2, just the cookline containers were observed not labeled.

#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 2 containers of Thai soup cooling with lids on the containers in lowboy refrigerators in the kitchen, which are not designed for rapid cooling. CDI - PIC moved items to walk in refrigerator For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a case of bottled water stored directly beneath the cookline handwash sink drain lines, subjecting the drinks to potential contamination.

#43 · In-use utensils: properly stored

#45 · Single-use & single-service articles: properly stored & used −0.5

Repeat violation

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed multiple stacks of single service containers stored on the top shelf above the cookline opentop refrigerators with their food contact surfaces facing upwards/outwards, subjecting them to potential contamination. REPEAT. Half points taken due to no points taken in previous inspection.

#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 the wire storage racks inside the WIC to be covered in an accumulation of food debris, rust, and grime.

#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 the ceiling tiles and ceiling vent covers to be covered in yellow/brown staining. 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 a continuous drip leak in a ceiling light fixture, dripping water onto the kitchen floor.

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Aug 1, 2024 A 92 · 10 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 employees using bare hands to prep fresh cut carrots and cabbage. CDI- PIC voluntarily discarded these items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a flower in hand sink. CDI- PIC moved flower out of sink.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - EHS observed ice machine with minor dark and pink build up in the ice machine. Observed several plates throughout the facility in need of cleaning due to food debris and dirt debris on them. PIC stated items were clean. CDI- PIC moved items to dish machine area. 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 violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut cababge, tofu, bamboo shoots, chicken and steak in flip top units above 41F. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure all tcs foods are kept at 41f and below. If violation is noted during a visit or inspeciton permit action shall occur. During VR ehs will encourage facility to implement a RCP. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

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 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 - EHS observed spring rolls, noodles, dumplings, and shrimp without dates. CDI- PIC stated items were made within 2-3 days and frozen. CDI- PIC voluntarily discarded the 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 −1.5

Corrected during inspectionRepeat violation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS Observed rice and noodles on tphc however did not have a time stamp of start or finish. PIC voluntarily discarded the items.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- EHS observed chicken thawing in a prep sink without running water. CDI- PIC placed item in walk in cooler.

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed several employees wearing bracelets and watches while preparing foods.

#45 · Single-use & single-service articles: properly stored & used

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - EHS observed shared use dumpster with lids opened. Observed trash stored on outside of dumpster with torn bags and stacked several feet high. Observed flies all over the dumpster area and trash. Observed non food related trash and debris stored around the dumpster area. PIC stated an email had been sent to the properly manager and service provider. EHS confirmed service provider had been notify with a response to provide a front loader to remove all other trash by end of week.

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Apr 26, 2024 A 95 · 8 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- EHS observed no soap at the hand wash sink near prep area. CDI- PIC provided soap.

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed tofu, cut lettuce, cut cabbage, and noodles above 41F. EHS observed reach in cooler functioning at 46F. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure all equipment is functioning properly to maintain TCS foods at 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS observed noodles held on TPHC without a a mark or label when items were placed on TPHC. CDI- PIC voluntarily discarded the items.

#37 · Food properly labeled: original container −1

Repeat violation

#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 observed boxes of foods stored on the floor.

#40 · Personal cleanliness −1

Repeat violation

#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. - EHS observed hood system and cooking equipment in need of cleaning due to food debris and grease residue build up.

#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. - EHS observed floors and walls in need of cleaning in hard to reach areas behind and underneath equipment. Clean hard to reach areas as often as needed to prevent and reduce the build up.

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Dec 13, 2023 A 94 · 11 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 stored above raw beef in the walk-in cooler. CDI - Item was moved to the correct order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw produce stored above ready-to eat foods in the walk-in cooler.

#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 noodles being rehydrated on the counter at 70 degrees. PIC was educated on the item becoming TCS once hydrated. CDI - Item was moved to the walk-in cooler.

#23 · Proper date marking & disposition −3

Repeat 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 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 noodles spring rolls, and crab Rangoons, without date marks after being removed from the package or prepared in house. -REPEAT A VR will occur within 3 days to ensure date marking occurs properly. 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 several bottles of medicine or supplements stored above prep surfaces of the kitchen. CDI - Items were removed.

#37 · Food properly labeled: original container

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 secondary containers of oils salts and sauces without a label. REPEAT- Point deduction remains the same since violation is low risk and static. Improvement from last inspection noted however if violation is noted on next inspection point deduction will occur.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back door and holes in the handle that could allow pests to enter.

#40 · Personal cleanliness −0.5

Repeat violation

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counters of the kitchen.

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups being used to scoop spices out of container bins.

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

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. REPEAT

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

Repeat violation

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Jul 7, 2023 A 95.5 · 9 violations

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

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed PIC drinking from an open coffee cup near food prep and clean food contact surfaces. CDI- PIC moved coffee cup away from areas exposed to food prep and clean utensils.

#10 · Handwashing sinks supplied & accessible −1

Repeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - REPEAT- Observed trash cans in front of hands in. Observed peas and carrots thawing in hand sink. CDI- PIC removed item.

#23 · Proper date marking & disposition −1.5

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 beef tendon, beef tendon stock, cut cabbage, bean sprouts, red curry, yellow curry, spring roll, crab Rangoon and tomato soup without a date. Observed red curry dated 6/27 and yellow curry dated 6/29 expired. PIC voluntarily discarded the items that expired and back dated all other items. A VR will occur within 3 days to ensure proper date marking is occurring. 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 .

#37 · Food properly labeled: original container

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees wearing bracelets and watches while preparing foods.

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

#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 and shelving throughout the facility in need of cleaning due to food debris and grease residue.

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

#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 items mixed in retail items.

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Jun 16, 2023 A 93.5 · 7 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bin of recyclables in front of kitchen hand wash sink. CDI - PIC moved container.

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

Corrected during inspectionRepeat violation

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 sticky adhesive being transferred to interior food contact surfaces of pans due to being stacked together. CDI - PIC was made aware and pans were removed to be rewashed. - 1.5 - REPEAT

#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 shrimp, beef, chicken, cabbage and sprouts in the right side prep top >41F and pooled eggs and cabbage in reach in >41F. CDI - PIC voluntarily discarded all TCS items, repairman arrived at time of inspection to service unit. Do not use until unit can maintain TCS items at 41F or below. A VR will be conducted within 3 days to verify unit is functioning properly. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical cleaner not labeled with the name of the chemical substance. CDI - PIC labeled chemical spray bottle. - 2 - REPEAT

#43 · In-use utensils: properly stored −1

Corrected during inspectionRepeat violation

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water by rice cooker holding scoops. Water temperature was 71F. CDI - PIC removed scoops to dish area. - 1 - REPEAT

#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. -C Observed several metal sauce cups wet nested near to-go prep table and in dish area. CDI - dishes were taken to dish pit to be W/R/S. Education was provided on the need to air dry all dishes before being stored. -0.5 - REPEAT

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

4-501.11 Maintain equipment in good repair. Observed water dripping from vent in WIC being collected by pans and water in bottom of right side reach in cooler. PIC stated repair was called in. Repairman arrived at time of inspection.

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Mar 14, 2023 A 95.5 · 5 violations

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

Corrected during inspectionRepeat violation

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed egg drop soup in soup well at 125.9F. CDI - PIC reheated the soup to >165F and turned up setting of soup well. -1.5-

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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 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 white rice in WIC cooling in deep pan, covered. CDI - PIC removed cover to allow for air flow. - 0.5 - REPEAT

#43 · In-use utensils: properly stored

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on grate of soda machine. Store scoop in clean container or in ice with handle up.

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Dec 29, 2022 A 90.5 · 13 violations

#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 out-dated Employee Health Policy form. CDI- gave updated form for posting. For more information on employee health policy please visit: http://meck.co/FoodSafety

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: No written procedures in facility. Gave poster for clean up procedures. For more information please visit: http://meck.co/FoodSafety

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

Corrected during inspection

#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. 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 large pot of soup stored inside the prep cooler at 57 F. PIC stated that pot of soup was placed in twice bath at 12 AM. Pot of soup was observed at 57F at 10:30 AM by EHS. Observed large container of cabbage and carrots stored inside the WIC. PIC states that Cabbage and carrots were placed inside the walk-in cooler the previous night for cooling. The container of Cabbage and carrots was observed at 47F at 10:50 AM. CDI - PIC voluntarily discarded all RTE TCS food items that did not cool to 41F within the 6 hour time frame.

#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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed RTE TCS food items (Chopped Cabbage, Wine Noodles, Crab Rangoon, Rice Noodles) stored inside the prep RIC and the WIC with no date marking to indicate the date of preparation or disposal. CDI - PIC added dates to Wine noodles and Crab Rangoon; Rice Noodles and cabbage were discarded.

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed Lunch and dinner Menu with a consumer advisory, no asterisks, were present to make customers aware of looking to the footnote. PIC states that Salmon and eggs can be requested undercooked. VR.

#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 chemical cleaner not labeled with the name of the chemical substance. CDI - PIC labeled chemical spray bottle.

#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 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 large stock pot of soup sitting in prep sink, not in a shallow pan or inside an ice bath. PIC stated that the pot should be submerged inside an ice bath. CDI - PIC voluntarily discarded soup.

#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. Observed containers of salt, spices and flour unlabeled throughout the kitchen.

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

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heads of cabbage stored on the floor inside the kitchen. -Repeat.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives inside the prep cooler stored in crevices between the lid and the sides of the cooler. Observed utensils used to grab/scoop chicken, vegetables, seafood stored inside the prep cooler and not being properly cleaned every 4 hours. CDI - PIC removed and replaced utensils.

#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 grease and debris accumulations on the exterior of kitchen equipment and on the interior of Reach in coolers throughout the kitchen.

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

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Aug 10, 2022 A 96 · 3 violations

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

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 can opener with food debris on the blade. Per PIC, can opener has not been used today. CDI: can opener placed in the dish pit and PIC educated on cleaning frequency. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup around ice chute behind the ice shield of the machine. Recommend to clean as often as needed. -1.5-

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

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large pot of curry soup in the walk in cooler stored directly on the ground. REPEAT VIOLATION -2-

#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 heavy grease buildup on hood panels and wall at the wok stir fry station. Recommend to clean as often as needed. -0.5-

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Jun 9, 2022 A 95.5 · 3 violations

#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. 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 several plates stored near to-go prep table with Food debris on surface. CDI - Plates were taken to dish pit. REPEAT -3 points

#39 · Contamination prevented during food preparation, storage & display −1

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -C Observed several boxes of cooking oil stored directly on the floor. EHS educated PIC on need to keep food stored at least 6 inches above the floor. REPEAT -1 points 3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. -C Observed bean sprouts and raw proteins in direct contact with ice in prep top. EHS educated PIC on requirement under the 2017 Food Code.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. -C Observed grease build-up on vents under hood for grill. Increase frequency of cleaning. -0.5 points

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Feb 23, 2022 A 95.5 · details not yet loaded

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Dec 21, 2021 A 97 · details not yet loaded

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Sep 24, 2021 A 97 · details not yet loaded

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Jun 4, 2021 A 96 · details not yet loaded

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Feb 5, 2021 A 96 · details not yet loaded

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Dec 1, 2020 A 95.5 · details not yet loaded

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Aug 28, 2020 A 93.5 · details not yet loaded

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Nov 14, 2019 A 96.5 · details not yet loaded

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Jul 26, 2019 A 96 · details not yet loaded

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Apr 8, 2019 A 95 · details not yet loaded

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Feb 11, 2019 A 94.5 · details not yet loaded

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Nov 27, 2018 A 96 · details not yet loaded

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Sep 5, 2018 A 93 · details not yet loaded

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BONZAI THAI JAPANESE CUISINE” or State ID 2060019283). Inspection type (routine vs. follow-up) is not published in the county's data.