A90

CHINA EXPRESS

315 S POLK ST, Pineville, NC 28134

Restaurant · NC permit/State ID 2060019647

Latest gradeA (90)

Last inspectedSep 17, 2026

Inspections on record25

On record sinceOct 30, 2019

Score history

Oct 30, 2019Higher is betterSep 17, 2026

Inspections & violations

Sep 17, 2026 A 90 · 11 violations

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous canned goods and other containers (plastic and metal) without lids in lowboy. Cover foods inside equipment. (-0)

#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 probe thermometer in storage with food debris on entire unit. CDI- Thermometer cleaned and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark residue inside center corridor ice machine. Increase cleaning frequency. (-1.5)

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs at 50F inside far left lowboy across from cooking equipment. Other TCS foods inside unit observed at 41F and below. Points not escalated due to overall improvement and only one item out of compliance. CDI- Eggs voluntarily disposed, new supply brought from WIC. (-1.5)

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours.-Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed sliced cabbage in WIC and lowboy, and white rice in WIC without date marks. CDI- EHS confirmed the prep dates and PIC dated items. (-3)

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

Corrected during inspectionRepeat violation

REPEAT. 3-304.13 Linens and napkins may not be used in contact with food unless are used to line containers for the service of food and the linens and napkins are replaced each time a container is refilled for a new customer. Observed paper towels covering chicken, eggrolls, and dumplings in fliptop. EHS reminded PIC as in the last inspection, paper towels are not an approved food contact surface. CDI- Paper towels removed. (-1) 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 severely dented cans near seal stored on two separate racks. CDI- PIC removes damaged cans from usable supply storage area.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many soiled wiping cloths on surfaces throughout front and back of kitchen. EHS advises setting up sani-buckets for all area’s prior to beginning service, or at first wiping cloth use. CDI- Sani-buckets with bleach set up by PIC. (-0.5)

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

4-903.11 (A) Store cleaned equipment, utensils, linens 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 stacks of clean plates and bowls stored on white storage rack across from cooking equipment with substantial food debris. EHS directed PIC to clean rack and re-wash all dishes stored there. Do not store clean dishes on unclean surfaces or equipment. (-0)

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

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 single service trays stored on various racks throughout which were covered in grease residue and other debris. EHS spoke to PIC about need to increase cleaning frequency on racks and store single service articles in their protective sleeves until use. (-0.5)

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

4-501.11 Maintain equipment in good repair. Observed torn lowboy gasket on far left across from cooking equipment. Replace and no not store TCS foods inside until the ambient temp in verified below 41F, and TCS foods inside can be maintained at 41F or below. (-0) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two fliptop cutting boards across from cooking equipment with deep scoring, no longer cleanable. Replace. (-0)

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease, dark residue, or other debris on dry good racks, rack inside WIC/RIC, outside of other food storage equipment, and non-food contact portion of large mixer. Increase cleaning frequency. (-1)

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed same conditions as last inspection- grease splatter and stains on walls and ceilings throughout. Wall is especially yellowing to right of cook line. Deep cleaning and increased follow up maintenance is needed. Also observed standing water inside WIF which needs to be cleaned at earliest opportunity and maintained. (-1)

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Jul 22, 2026 A 91 · 11 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener blade severely encrusted with food debris. CDI- Brought to ware-wash for w/r/s. (-0)

#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 portioned shrimp sauce in mini RIC, top layer of stacked eggrolls in fliptop 1, raw shell eggs and raw diced meats in far left lowboy at make line above 41F. CDI- Raw eggs used to make egg drop soup just earlier rapidly cooled in WIC. Mini cooler at front door shut, and TCS foods return to 41F within 35 minutes. Raw meats with unknown date when entered lowboy voluntarily disposed. (-1.5)

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed scrambled egg in WIC and grilled chicken cooked yesterday without date marks in WIC and lowboy, respectively. CDI- EHS confirms prep dates and allows dating of items. EHS advised PIC on proper date marks methods. (-3)

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps along latch side and deteriorated mesh screens on both back doors, not preventing entry of pests. No pests observed onsite during inspection. Doors not properly fitted to their frames should be modified or replaced to close all gaps to outside. (-2)

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

Corrected during inspection

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed eggrolls and spring rolls laying on paper towels in fliptop 1. EHS advises PIC to used food grade cloths which are 100% natural fibers, and no additives or dyes. Cheese cloths, ‘food contact pads’, etc. CDI- Paper towels removed. (-0)

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many soiled wiping cloths on surfaces throughout front and back of kitchen. EHS advises setting up sani-buckets for all area’s prior to beginning service, or at first wiping cloth use. CDI- Sani-buckets with bleach set up by PIC. (-0)

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. PIC stated that raw, shredded cabbage in WIC is not washed prior to use. PIC is advised that produce, whether to be cooked or served raw, must be washed prior to use. EHS advised on proper methods. CDI- Cabbage rinsed at prep sink. (-0)

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

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 in use knives at make line stored wrapped in cardboard, or on soiled wiping cloth. CDI- knives w/r/s before alternate storage. 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 with rice scoops inside at 80F. EHS advised on storage of scoops. CDI- Scoops w/r/s, stored without water at front going forward. (-0.5)

#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 fryer basket with deteriorated wire coming apart from frame. CDI- PIC removes from service. (-0) 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mini RIC at front of store graded for storage of commercially prepackaged beverages only. PIC advised, if unit goes into poor repair, to replace with commercial model.

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of grease residue and food debris on clean dish racks and inside WIC/WIF. Increase cleaning frequency advised. Racks that are no longer cleanable should be replaced. (-1)

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease splatter and stains on walls and ceilings throughout. Wall is especially yellowing to right of cook line. Deep cleaning and increased follow up maintenance is needed. Also observed standing water inside WIF which needs to be cleaned at earliest opportunity. (-1)

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Dec 18, 2025 A 92.5 · 10 violations

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

Follow-up verification required

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification process for the employee health and reporting agreement. PIC does have poster hanging and staff responds correctly to employee health questions. PIC should email signed copies to EHS within 10 days. (-0) English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement Chinese- https://mecknc.widen.net/s/nrshl7khf5/food-employee-reporting-agreement---chinese Spanish- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine greater than 200ppm at 3 comp sink. CDI- Chlorine diluted to 100ppm. 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 food thermometer with encrusted food debris. CDI- Thermometer cleaned and sanitized before re-storing. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed crockpots for rice throughout facility with severely encrusted food debris, not cleaned daily. EHS advises PIC to clean crockpots at the end of each day. EHS will make a return visit to verify in the new year. (-1.5)

#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 cooked noodles in fliptop and scrambled egg in WIC without date marks. CDI- Chef who prepared confirms prep dates of yesterday and dates both items. EHS reminds staff to date mark items when they begin cooling, and date mark containers which are separated from the primary supply in another location (for example, cooked noodles in fliptop need a date mark separate from the container marked in WIC, unless they were cooked and used entirely within the same day). (-1.5)

#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 unlabeled spice containers on cart at cookline. EHS reminds staff to mark all containers with product name. (-1)

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

Repeat violation

REPEAT. No escalation of points due to no pests seen onsite. Points escalated at next inspection if not repaired. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed torn screen door in back of kitchen. No pests observed in facility. Repair as soon as possible. (-1)

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens 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 knives stored on magnetic strip with blades contacting unclean portion of wall above 3 comp sink. CDI- Knives returned to ware-washing, and to be stored in opposite direction going forward, to protect blades from contamination. (-0.5)

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

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed mildew buildup inside chemical diagnostic machine. EHS advises cleaning at the earliest opportunity. (-0)

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of grease residue and food debris on racks throughout facility- inside lowboys, coolers, dry good racks, clean dish racks. Increase cleaning frequency advised. Racks that are no longer cleanable should be removed and replaced. (-1)

#51 · Plumbing installed; proper backflow devices

Repeat violation

REPEAT. No point taken due to separate area than previous inspection. 5-205.15 Maintain a plumbing system in good repair. Observed minor leak at front hand sink, and water being caught in bucket. Repair at earliest opportunity. (-0)

#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 grease splatter and stains on walls and ceilings throughout. Wall is especially yellowing to right of cook line. Deep cleaning and increased follow up maintenance is needed. (-1)

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Oct 7, 2025 A 93.5 · 9 violations

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food and/or date mark sticker residue. CDI- PIC re-cleans and sanitizes dishes. (-1.5)

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted stick butter in fliptop at 47F. CDI- PIC rapidly cools butter in WIC. Points not escalated for single item; all other TCS foods 41F and below. (-1.5)

#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 thawing in 78F water at prep sink. CDI- PIC removes chicken from thawing- process complete. EHS advises use of ice when thawing in sink with water above 70F. (-0)

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed torn wire on screen door at second side entrance. Repair to prohibit entry of pests. (-1)

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several used wiping cloths on surfaces throughout kitchen, and one cloth in chlorine >200ppm. CDI- All cloths brought to sanitizer buckets. Chlorine remade to 100ppm. (-0.5)

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls on clean rack above 3 comp sink. Allow dishes to dry before nesting. (-0)

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of grease on dry storage and clean dish racks throughout. Increased cleaning frequency cleaning frequency. (-1)

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near WIC not able to be shut off; slow trickle continues due to knob stuck. Repair at earliest opportunity. (-0)

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splatter and debris on floors and walls throughout. Door to enter kitchen is sticky with grease residue and difficult to open. Increased cleaning needed. (-1)

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Jun 16, 2025 A 95 · 7 violations

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Items in Prep Unit 1 and 2 above 41F, see temp chart for details. White Meat chicken in WIC above 41F. PIC placed all TCS items in prep units 1 and 2 onto TPHC and moved items in prep unit 1 lowboy into WIC as they were prepared this morning at 11AM to be cooled and properly cold holding. PIC voluntarily discarded White meat chicken from WIC. EHS Observed all items placed onto TPHC written onto procedures with item title and end times added to TPHC time log. A Verification visit will be conducted within 72 hours to verify that the prep units have been repaired and can maintain proper cold holding temperatures. 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 - Cooked Shrimp from Saturday without date marking. *CDI - PIC date marked item. 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 .

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - 1 densely packed container of Cooked Shrimp and 1 densely packed container of Lo Mein Noodles cooling in WIC with little to no change in temperature after 30 minutes. *CDI - PIC evenly distributed items into separate metal containers to improve the cooling rate. 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - torn Gasket to WIC in need of replacement and left gasket to prep unit 2 torn in need of replacement.

#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 build up on clean dish storage rack above 3 compartment sink. Shall be maintained clean to remove possibility of contamination to clean multi-use containers.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

*REPEAT* 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Build up on floors, walls and doors throughout kitchen area.

#56 · Meets ventilation & lighting requirements; designated areas used −1

Corrected during inspectionRepeat violation

*REPEAT* 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee food stored above food for consumers in prep unit 2 lowboy. *CDI - PIC moved item to lower shelf removing possibility of contamination.

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Feb 17, 2025 A 94.5 · 8 violations

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

Corrected during inspection

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed knife washed, rinsed but not sanitized before storing as clean. CDI, utensil put through dish machine to finish sanitizing. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pan of cooked chicken prepared on Saturday according to staff not date marked. CDI, pan of chicken voluntarily discarded. 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 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 times and dates not accurate to reflect actual date and had old records from 14th on TPHC board. CDI, TPHC board updated to reflect actual times and date .

#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 chlorine sanitizer bucket and spray bottle of degreaser not labeled. CDI, bucket and spray bottle labeled.

#41 · Wiping cloths: properly used & stored −0.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed split gasket on door of WIC and low reach in door of prep refrigerator on line.

#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 heavy buildup and soil on floors and walls throughout kitchen and behind equipment in hard to reach areas. Observed some splatter on walls in kitchen. Repeat.

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over food for consumer in flip top prep refrigerator . Repeat.

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Oct 16, 2024 A 93.5 · 6 violations

#15 · Food separated & protected −3

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 removed from commercial packaging stored over raw beef in WIF. Observed raw scallop stored over RTE sauce in WIC. CDI, foods relocated for proper storage. 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 cut prepared cabbage uncovered / unprotected on rack in prep refrigerator . CDI, cabbage voluntarily discarded.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lo mein cooling at 69 degrees F at 1:26pm. At 1:52 noodle was at 68 degrees. Cooling parameter calculation indicated method not effective to reach cooling parameters. CDI, noodle transferred to shallow uncovered containers to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on door of WIC .

#55 · Physical facilities installed, maintained & clean −1

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 build up underneath equipment at grill line and throughout kitchen space and corners of floor and some wall accumulating debris and soil. 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 employee items stored over items for consumer on rack near WIF.

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Sep 30, 2024 B 88.5 · 14 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handle garbage can after returning from outside back to kitchen prep area and not wash hands before handling clean equipment. CDI, employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed spring rolls uncovered / unprotected in chest freezer in contact with soiled area. CDI , egg rolls transferred to store in protected container.

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed bowl of lo mein cooling in deep container at 77 degrees F at 2:00pm. AT 2:20 lo mein was at 76 degrees F. CDI, noodles relocated to shallow containers to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken cold held at 44 degrees F and sauce at 46 degrees F in prep unit 2. Observed raw chicken, dumpling cold held in bottom of prep unit 1 above 41 degrees F. Ambient air temperatures were 46 degrees F. Observed pork wonton and house made sauce in high mount reach in behind counter between 49-51 degrees F. Ambient air temperature of unit measured 49 degrees F. CDI, foods in units over 4 hours voluntarily discarded and TCS foods recently placed in unit relocated to rapidly cool. Vr needed to ensure calibration of equipment. 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 .

#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 bowl of lo mein cooling in deep container at 77 degrees F at 2:00pm. AT 2:20 lo mein was at 76 degrees F. CDI, noodles relocated to shallow containers to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork held at ambient room temperature in kitchen to thaw. CDI, pork relocated to refrigerator to thaw under refrigeration.

#37 · Food properly labeled: original container −2

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 containers of spices and oil not labeled by common name.

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

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed bus tubs filled with meat and employee setting containers on ground to fill containers during preparation.

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

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 spoon stored on soiled prep area near wok and knife wedged in soiled area in between uses.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Repeat./

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed several torn gaskets on prep refrigerator door and walk in cooler.

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

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed debris and soil collecting on top of dish machine and machine in need of deliming.

#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 shelving in need of cleaning throughout kitchen.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.12 Floors, walls, ceilings shall be cleaned as frequently as needed. Observed build-up underneath the equipment on the grill line and spillage and soil accumulation behind prep equipment and walls in kitchen. Repeat.

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Mar 27, 2024 A 91.5 · 13 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 - Observed food employees not vigorously rub hands for required time when washing. Observed food employee handle soiled equipment at 3 compartment sink then proceed to food preparation without washing hands. CDI, employee washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food employee rinsing cloth off at handwashing sink. Observed employee washing hands at 3 compartment sink. CDI, and employee washed hands at HW sink.

#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 container used for raw chicken stored on cart ver RTE foods. CDI, container relocated . 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

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed bowl used in rice cooker washed, rinsed but not sanitized after cleaning. CDI, equipment relocated to dish machine to be sanitized. 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet and sour chicken overstocked in prep refrigerator above chill line at 43 degrees F. CDI, chicken overstocked relocated to WIC to rapidly cool. 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 - Observed roasted duck not date marked. Observed pork prepared, frozen and thawed but not date marked when removed from freezer. Ensure up to 3 dates included to account for date of preparation, freeze date and thaw date for items frozen and thawed. CDI, pork date marked and duck voluntarily discarded. 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 −1

Repeat violation

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a few dead mosquitos above handwashing sink in back prep area.

#41 · Wiping cloths: properly used & stored −1

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many wiping cloths stored on counters throughout the kitchen. Repeat Repeat. Observed wet cloth used to stabilize cutting board.

#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 metal pans wet stacked. Repeat./

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed several torn gaskets on prep refrigerator door and walk in cooler.

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

Repeat violation

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over food for consumer in walk in cooler.

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Jan 8, 2024 A 93 · details not yet loaded