A97

SILVERLAKE RAMEN

2041 SOUTH BV, STE 107, Charlotte, NC 28203

Restaurant · NC permit/State ID 2060019924

Latest gradeA (97)

Last inspectedOct 28, 2026

Inspections on record19

On record sinceOct 7, 2020

Score history

Oct 7, 2020Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 97 · 3 violations

#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 Observed cooked mushrooms holding in steam well below 135F. CDI - PIC placed items on stove top to reheat. - 1.5 - 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 .

#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 prep unit reach in door gasket on left side of cook’s line torn. Replace. - 0.5 - REPEAT Observed handsink located in the dish room falling off of the wall. Repair so that handsink is properly attached to the wall.

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

Repeat violation

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing wall tile above the WIC. - 1 - REPEAT Obtain wall tile to cover the open space and prevent possible entrance of pests.

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Jun 15, 2026 A 96.5 · 8 violations

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

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 pan of employee food stored inside lowboy cooler. Observed cut watermelon for employee meal stored inside WIC commingled with food items for sale. CDI: PIC moved employee food onto bottom shelves to prevent contamination.

#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 multiple TCS food items stored inside WIC cold holding above 41F (see temp chart). PIC stated all of these TCS food items had been taken out recently to stock the make tables for the lunch shift. PIC also stated that they had received an order from Sysco prior to the start of the inspection where the WIC door was left open. Ambient air temp of WIC was below 41F, and EHS observed all pans of TCS food items were tightly covered with seran wrap. CDI: PIC opened all pans to allow cold air flow, and placed inside WIF to rapidly cool back down to 41F. 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

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP'd packages of raw tuna saku thawing inside the WIC still in it's ROP'd packaging. Ensure ROP'd packages of raw tuna saku are cut with slits or completely removed from it's ROP'd packing prior to completion of thawing.

#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 large bucket of commercially made kimchi stored directly on the floor inside the WIF. Keep all food items stored at least 6 inches above the floor to prevent contamination.

#43 · In-use utensils: properly stored

Corrected during inspection

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 large pot of water with in-use ladles on the stovetop temping below 135F. CDI: PIC turned on the burner for the pot of water to be maintained at temp above 135F.

#45 · Single-use & single-service articles: properly stored & used −1

Repeat violation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use forks stored out of it's original packaging, right-side-up in bins placed on tables and the high-top tables. Keep single-use articles stored inverted when out of it's original protective packaging to prevent contamination. REPEAT VIOLATION.

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

4-501.11 Maintain equipment in good repair. Observed handsink located in the dish room falling off of the wall. Repair so that handsink is properly attached to the wall.

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

Repeat violation

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing wall tile above the WIC. Obtain wall tile to cover the open space and prevent possible entrance of pests. REPEAT VIOLATION.

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Jan 6, 2026 A 97.5 · 5 violations

Inspector comments: Facility has made great deal of improvement since previous routine inspection.

#2 · Certified Food Protection Manager

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at facility during the start of the inspection. CDI: PIC who is a CFPM arrived on-site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 large case of spinach stored directly in front of the back handsink. CDI: PIC moved the case of spinach so that it was not blocking employee access to the handsink.

#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 pan of raw ground pork stored on a shelf above two large cambros of shoyu eggs inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a couple stacks of single-serve ramen bowls and stacks of single-serve clamshells stored out of it's original packaging, right-side up at the make line. CDI: Food employee inverted all stacks to prevent possible contamination. REPEAT VIOLATION.

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

Repeat violation

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Jul 17, 2025 A 94 · 11 violations

Inspector comments: EHS provided PIC with updated Employee Health Policy, which includes when to restrict and when to exclude employees experiencing any of the specified symptoms or illnesses, and PIC stated they will go over it with all employees and have them sign.

#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 a pot of soup stored in the middle shelf inside the WIC that was uncovered. PIC stated that they cooked this yesterday. CDI: PIC obtained a cover for the pot of soup to prevent contamination. Observed multiple plastic pans of housemade pork dumplings that were uncovered. Date label showed that they were not prepared today. Keep all food covered when no longer actively cooling. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two cases of unwashed broccoli that was stored above multiple containers of RTE food items, stored inside the WIC. EHS explained storage order to PIC and PIC stated he will get food employees to correct the storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steamed bao buns hot holding below 135F (see temp chart) in the steamer at the make line. Food employee stated that they steamed these less than two hours prior to the start of the inspection. CDI: Food employee reheated bao buns to above 165F. REPEAT VIOLATION. *Note: Although this is a repeat violation, EHS not deducting full points today since only one of a few TCS food items in hot holding were temping below 135F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points. 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 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two unopened bags of commercially made noodles that were stored out at room temp at the make line. EHS observed this food item is not one of the two food items that the facility holds on TPHC, and observed that the manufacturer's label on the box of commercially made noodles state that the noodles (which are received frozen) are a perishable product and shall be kept under refrigeration at all times. CDI: PIC moved bags of noodles into the WIC to rapidly cool down and stated they will keep the noodles inside the lowboy cooler at the make line. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only one TCS food item in cold holding was observed temping above 41F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a container full of cooked shoyu eggs stored in make table 2, that was date-marked with today's date, but food employee stated that these were from the same batch as the other cooked shoyu eggs that were actually cooked yesterday. CDI: Food employee removed date label and created new date label with the correct prep date to ensure TCS food items are not being held past the 7-day window. Observed a container of cooked shoyu eggs stored in the lowboy cooler of make table 1, that bore no date. PIC stated all of the shoyu eggs in all units were cooked the same day (yesterday). CDI: PIC created date label for this container of shoyu eggs. Observed a container of cooked jalapenos that bore no date label, stored inside one of the lowboy coolers at the make line. Food employee stated that he cooked these jalapenos yesterday. CDI: Food employee created date label for cooked jalapenos. Observed a large 5-gal bucket of commercially-made kimchi that bore no open date, stored inside the WIC. PIC stated they use this kimchi to follow their recipe for pan-fried kimchi (adding more seasonings to apply more heat) which the 5-gal bucket yields about 4 batches of the pan-fried kimchi recipe. PIC stated that they opened this bucket of kimchi about 3 days ago. CDI: PIC created date label for kimchi. 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)(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 a basket full of breaded fried chicken held on facility's TPHC form, not time stamped with the start or discard time. PIC stated that they usually only hold these for about 30 minutes due to the high volume of this food product for orders, and will not surpass the 4 hours hold time. EHS explained to PIC that since the breaded fried chicken is included as one of the two food items written on their TPHC form for 4 hours, they need to follow the TPHC procedures for both food items and need to keep the chicken time-stamped so that it never surpasses the 4-hour time limit at room temp. CDI: PIC created time sticker for breaded fried chicken.

#36 · Thermometers provided & accurate −0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer available at the facility; neither of the two food thermometers that the PIC provided EHS to check calibration were not thin probes. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two cases of frozen chicken and a large cambro of stock, stored directly on the floor inside the WIF. Observed a 5-gal bucket of commercially-made kimchi stored directly on the floor inside the WIC. Keep all food stored off of the floor to prevent contamination.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few stacks of single-serve clamshells and bowls stored right-side-up, out of it's original protective packaging, on top of the make tables. CDI: PIC inverted all single-serve articles to prevent contamination.

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

4-501.11 Maintain equipment in good repair. Observed the middle shelf inside the WIF, damaged and tilting to one side. Observed rusted shelves throughout the facility. Repair/replace all above mentioned items.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the female restroom. PIC stated he will obtain a covered waste bin soon.

#55 · Physical facilities installed, maintained & clean

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Apr 10, 2025 A 97 · details not yet loaded