A90.5

CHINA FUN

5716 WYALONG DR, Charlotte, NC 28227

Restaurant · NC permit/State ID 2060019463

Latest gradeA (90.5)

Last inspectedOct 28, 2026

Inspections on record27

On record sinceMar 14, 2019

Score history

Mar 14, 2019Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 90.5 · 8 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- 2-301.15 Only wash hands in handwashing sink. -PF- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed a food employee sneeze in the rear of the kitchen and proceed to go back to food prep, EHS stopped the food employee before he went to work with food. EHS guided the food employee to wash hands. Food employee went to wash hands with gloves on in the prep sink, EHS stopped him. EHS told him to wash his bare hands in the hand sink. Food employee washed hands for 5 seconds and then turned the hand sink off with no barrier. -CDI- EHS took time with all kitchen staff to coach, guide, and demonstrate proper hand washing for everyone. EHS explained all the things wrong with the food employees initial hand washing attempt and had staff rewash hands. Hand washing was performed correctly. PIC must continually monitor hand washing and ensure that hand washing is be performed correctly educating staff as needed. PIC understood.

#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 prep top set up in rows of 3. The rear container was raw beef, the middle was raw shrimp, and the front was raw chicken. EHS explained the potential of contamination from dripping. -CDI- PIC understood and rearranged storage order properly. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw chicken wings being cooked. They were being fried in oil in the wok. The wings were pulled from the oil and EHS asked if the wings were completed cooking to which the PIC stated yes. EHS took temps and observed temps ranging from 84F-116F. -CDI- EHS showed the thermometer readings to the PIC and PIC re-dropped the chicken into the oil to cook for more time. Chicken was then cooked to 184F-190F. Ensure proper usage of thermometer and ensure final cook temps of raw chicken is 165F or greater.

#35 · Approved thawing methods used −0.5

Corrected during inspectionRepeat violation

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 under running water in a prep sink. Water was 72F Shrimp was 71F. EHS asked how long the shrimp was thawing for, the PIC stated 10 minutes. EHS stated that the time would have had to have been greater than 10 minutes for the shrimp to go from frozen to 71F if the water temperature was 72F. PIC proceeded to move the shrimp into the WIC to cool down. When the PIC went into the WIC the fire sprinkler was slowly dripping directly into the container of raw shrimp. -CDI- Shrimp were voluntarily discarded.

#37 · Food properly labeled: original container −2

Corrected during inspectionRepeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several foods at the wok station with no labeling present or labeling wearing away and no longer legible. Ensure that all working containers of food are properly labeled. -CDI- PIC labeled.

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

Corrected during inspection

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed the thawing shrimp that were moved to cool down into the WIC become contaminated when the fire suppression sprinkler had a small slight drip of liquid directly into the open container of the shrimp. -CDI- Shrimp were voluntarily discarded. Ensure that food is protected against contamination.

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

Corrected during inspectionRepeat violation

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 a cup for sugar with no handle stored in direct contact with the facilities sugar. -CDI- Cup removed. Ensure that scoops have handles and that handles are not stored in direct contact with non-TCS foods. 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 a knife stored in between the crevice of a prep top and prep table. Ensure that equipment is stored on clean portions of prep tables or equipment. -CDI- Knife removed and moved to be W/R/S.

#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 speed racks in the rear of the facility with a large amount of soil and food debris. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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Jun 3, 2026 A 92 · 10 violations

#15 · Food separated & protected −1.5

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 chicken stored over RTE sauces and rice noodles in the lowboy 2 unit. Ensure that raw animal foods are stored below RTE foods. -CDI- Chicken was moved beneath the RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 large container of cabbage in WIC at 43F. Date marked from 2 days prior PIC stated that cabbage has been in the WIC the whole time. WIC ambient was 39F. -CDI- Cabbage was voluntarily discarded. Observed RTE fried chicken wings present on a speed rack in the facility. PIC stated that the chicken was held on the speed rack and fried per order. EHS asked how long the chicken stays on the rack and PIC stated it stays on the rack until ordered. EHS recorded chicken at 53F. PIC stated that the chicken had been on the speed rack for approximately 20 mins and came from the WIC. -CDI- EHS coached PIC that food shall be stored as either hot (135F or Higher) or Cold (41F or Below). Food was moved back into the WIC to cool down. Chicken cooled. Ensure all cold food is held 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 .

#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 raw chicken wings thawing in the prep sink with running water at 75F. The chicken was 50F. PIC stated that the chicken was thawing for approximately 30 mins. PIC stated that they were planning on leaving the chicken out for another hour before marinating it. -CDI- EHS coached PIC that thawing must take place in water below 70F and be full submerged if done under running water. EHS also explained that the food cannot come above 41F for extended periods of time during the thawing process. -CDI- Chicken was moved into the WIC to cool down. Chicken was cooling at proper rates.

#37 · Food properly labeled: original container −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several spices, sauces, and squirt bottles unlabeled throughout the facility. Ensure that all working containers of food are labeled properly.

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

Corrected during inspectionRepeat violation

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 3 dented cans stored in with other canned foods. EHS coached facility on the dangers of dented cans and related food borne illness that can result. -CDI- PIC moved cans into a designated area not subject to contaminating other foods to hold for credit. Ensure that dented cans are stored in a designated area.

#43 · In-use utensils: properly stored −0.5

Repeat violation

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 a scoop for rice with no handle stored in direct contact with the facilities dry rice. Ensure that scoops have handles and that handles are not stored in direct contact with non-TCS foods.

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

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 wet stack metal containers and bus tubs. Ensure that all clean equipment is properly air dried prior to stacking.

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

Corrected during inspection

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. -Pf- EHS observed 3 comp sink set up for W/R/S. Facility manually mixes chlorine in the sanitize basin. EHS asked PIC if the sanitize basin had bleach in it to which the PIC stated yes. EHS tested the sanitize basin at approximately 0-10PPM chlorine. EHS coached the facility on using the test strips they had to ensure that the chlorine concentrations were at the proper levels. -CDI- PIC added bleach and tested with their test strips and achieved 100 PPM

#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 buildup of residue, grease, and debris present on the handles of holding equipment and on the speed racks present in the facility. Ensure that non-food contact surfaces are cleaned and maintained as clean.

#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 floor chipping and damaged in specific areas in between the WIC and 3-comp sink. Ensure floor is maintained as smooth and easily cleanable.

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Feb 9, 2026 A 95.5 · 9 violations

#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 was unable to provide vomit and diarrhea clean up procedures. -CDI- EHS provided facility with vomit and diarrhea clean up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 over RTE Crab Rangoon and Raw beef in the WIF. Ensure that once raw proteins have left their original packaging that proper storage order procedures are followed. -CDI- PIC rearranged storage order to reflect proper storage order procedures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (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 several foods unlabeled and lacking date marking in prep tops, and in WIC. PIC was able to go through all unlabeled/non-dated foods in both the prep tops and WIC and tell EHS prep dates and cook dates. EHS and PIC then spoke about proper date marking procedures moving forward. -CDI- PIC back dated all unlabeled/non-dated foods. Ensure proper date marking procedures moving forward. 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 .

#37 · Food properly labeled: original container

Corrected during inspection

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 several sauces and spices that were unlabeled or with labels so worn that they are no longer readable. Ensure all working food containers are labeled and legible. -CDI- PIC labeled all containers.

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

Corrected during inspectionRepeat violation

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 heavily dented can stored in with other canned foods to be used for service. -EHS coached facility on the dangers of dented cans and related food borne illness that can result. -CDI- PIC voluntarily discarded dented can.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small deli cup being used as a scoop for a sauce in the WIC. Ensure that scoops have handles and are not stored in direct contact with the food. -CDI- PIC removed the deli cup.

#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 buildup of food and residue present on the external surfaces of equipment and prep surfaces, on the gaskets and handles of refrigeration, and on spacers of prep top units. Ensure that non-food contact surfaces are cleaned and maintained as clean.

#55 · Physical facilities installed, maintained & clean

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks present on prep surfaces where food was being prepped. Observed employee food in WIC stored over patron food. Ensure that there are designated areas for employee food and drink 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone present on a prep surface of the facility. Ensure employee possessions are kept in designated areas.

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Oct 29, 2025 A 94.5 · 7 violations

Inspector comments: Observed a significant improvement from the last inspection report.

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

Corrected during inspection

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thin probe thermometer heavily soiled with food debris/residue. -CDI- PIC cleaned the thin probe thermometer. (1.5 pts)

#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 raw chicken wings, sliced raw chicken breast, and diced raw chicken thighs holding above 41F. PIC stated that they were waiting to make a sauce for them. The chicken had been sitting there upon arrival to the inspection and were sitting out for 40 minutes into the inspection with no additional preparation occurring. -CDI- PIC placed all of the chicken back into the WIC to cool back down to 41F while awaiting preparation. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19 (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. Observed all items int he flip top units to be held on TPHC without written procedures. PIC stated that he was unaware of needing written procedures, but was knowledgeable about the 4 hours allotted to each TCS item. PIC decided to go back to using a 7 day date marking system weather than use TPHC. -CDI- PIC correctly date marked each item with the corresponding date mark from the larger batches in the WIC. (0 pts) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. Keep premises free from insects and pests. REPEAT*** (1 pt)

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

Corrected during inspection

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 damaged/dented can being stored with other cans that were not damaged or dented. -CDI- PIC removed the dented can from the others. Due to severity, points not taken. (0 pts)

#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 soiled gaskets throughout facility on the cold holding equipment. Also observed the accumulation of food debris in the non-food contact parts of the prep units such as the troughs and door handles. Increase cleaning frequency. REPEAT*** (1 pt)

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles in the kitchen area by the prep sink and 3 compartment sinks. Also observed damaged base tiles near the back door. Repair or replace the damaged tiles. REPEAT*** (0.5 pts)

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Jun 6, 2025 A 90 · details not yet loaded