A97

CHOPSTICKS CHINESE RESTAURANT

10039 UNIVERSITY CITY BV, SUITE D, Charlotte, NC 28213

Food Stands · NC permit/State ID 2060022094

Latest gradeA (97)

Last inspectedOct 14, 2026

Inspections on record43

On record sinceAug 15, 2013

Score history

Aug 12, 2014Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 97 · 3 violations

#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 Lo mein in sandwich cooler top measured 40-47F. Lo mein was stacked above pan causing it to be above 41F. TCS foods in cold holding must be 41F or less. CDI - PIC remove lo mein above fill line and put it in new pan and moved it to walk-in cooler. 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 Cooling Methods (Pf) Chicken wings in low boy cooler measured 145F. Employee had cooked the chicken wings and placed them in cooler to cool down. Use walk-in cooler or freezer to cool TCS foods after cooking. Do not use coolers on line to cool TCS foods. CDI - PIC moved chicken wings to walk-in cooler.

#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. Container of chicken bones observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor.

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Jun 24, 2026 A 97 · 2 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 Raw pork stored on shelf above onions in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables. CDI - PIC corrected storage order. 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

3-501.18 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) Several containers of cooked chicken, bamboo shoots, and small containers in sandwich cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on 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 .

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Jan 22, 2026 A 95.5 · 5 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 Employee observed portioning lo mein noodles with bare hands. Employees must not handle ready-to-eat foods unless it will be immediately cooked. CDI - Employee educated, lo mein discarded and employee washed hands and donned gloves, 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

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC wearing watch while cooking food. Employees that prepare food must not wear jewelry on their hands or wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC not wearing hair restraint while preparing food. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

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

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces throughout kitchen. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT

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

Repeat 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. Rice paddle stored in room temperature water. Store or clean surface or in water that is maintained above 135F. REPEAT

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee foods and personal items stored on prep tables and commingled with restaurant food and equipment. Store personal items separately from food and equipment for restaurant. REPEAT

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Aug 20, 2025 A 91 · 8 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee came in kitchen from outside and starting cooking without washing hands first. Employees must wash hands before food preparation. CDI - Employee educated and she washed hands.

#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 Tray of cooked pork observed on prep sinks drain board. Raw chicken was being prepared in the sink at the same time. Do not use prep sink with ready-to-eat foods and raw food at the same time. Sink must be washed, rinsed and sanitized in between preparing raw animal food and RTE foods. CDI - Pork moved to cooler. No direct contamination from the raw chicken was observed. REPEAT 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 inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken in reach-in cooler measured 50F. PIC stated staff pull it out frequently for orders. TCS foods must be maintained at 41F or less. CDI - Chicken moved to walk-in cooler to cool. Improvement from last inspection so kept at half credit. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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) TCS RTE foods in sandwich cooler were missing prep date labels. Bamboo shoots in walk-in cooler missing prep date labels. TCS RTE foods that establishment cooks and freezes were missing prep dates in walk-in freezer. TCS RTE foods must be labeled with prep date. CDI - PIC placed prep date labels on items. REPEAT 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 .

#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 Chicken wings in reach-in cooler measured 70F. PIC stated it was cooked 1 hour ago and cooling. Use walk-in cooler or freezer to cool TCS foods after cooking. CDI - PIC moved chicken wings to walk-in cooler. 0 pts. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on surfaces throughout the kitchen. Store wet wiping cloths in sanitizer solution when in between uses.

#43 · In-use utensils: properly stored

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. Rice paddle observed in room temperature water. Do not store in-use utensils in water unless it is at least 135F. 0 pts.

#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. Extreme amount of personal items in kitchen. Some items are commingled with food for restaurant, utensils for restaurant, some personal items on prep tables. Keep personal items separately from food preparation areas, food, and utensils. Reduce amount of personal items in kitchen because it makes it difficult to clean. REPEAT

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May 9, 2025 A 92.5 · 10 violations

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

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 bare-hand-contact with ready-to-eat cabbage. -CDI- PIC voluntarily discarded the portion of the cabbage contaminated by bare hands. 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

#11 · Food obtained from approved source

Corrected during inspection

3-201.11(A) Use food from approved sources only.-P -Observed bourbon chicken from an unknown source. PIC stated chicken is obtained pre-cooked from ‘market vendor’ with unknown name or contact information. -CDI- PIC moved the chicken to employee-only area and stated it would not be used for customers. EHS explained food code regulations and stated that PIC must verify source of chicken and present invoice/documentation to EHS, if they wish to sell it to customers.

#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 raw eggs stored over ready-to-eat peppers in prep top. -CDI- PIC corrected storage order. -This is the third violation under the same citation. Facility is now placed on a risk control plan for storage order. EHS shared risk control plan guide to PIC and EHS will follow up next week on risk control plan. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in prep unit low reach-in-cooler above 41F (pork wontons, tofu). Observed ambient temperature of low reach-in at 48F. PIC stated no food is held in prep unit overnight; it is all placed in the WIC overnight and moved back to prep unit in the morning. PIC stated food was moved to prep unit at 9am. - Because food was moved to prep unit less than 4 hours ago, PIC moved all TCS food back to WIC for rapid cooling. Facility must not use low reach-in-cooler until repairs are made and unit holds TCS foods at or below 41F. PIC stated he will call unit for repair. -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

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 sweet and sour chicken in WIC without a date mark. PIC stated chicken was cooked yesterday and may be used today or tomorrow. -CDI- PIC properly added date mark. EHS and PIC discussed date marking procedures and EHS explained how any food held overnight, with the potential to be used for multiple days, must have a date mark. 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 −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 squeeze bottles of liquids lacking labels.

#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 to-go container of food stored directly on top of ready-to-eat vegetables in the prep top, exposed to contamination. -CDI- PIC removed to-go container.

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

Repeat violation

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 flour and sugar bins stored in household containers. Replace with food safe containers.

#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 buildup of food residue/debris along shelves in low-reach-in coolers. Increase frequency of cleaning.

#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 food stored directly above customer food in the WIF.

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Jan 2, 2025 A 95.5 · 3 violations

#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 raw beef stored over rice and onion in WIC. Observed raw eggs stored over onions in prep top. -CDI- PIC corrected storage order. EHS provided storage order guide for PIC. If improvement is not seen by next inspection, risk control plan will be required. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 squeeze bottles of liquids lacking labels.

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

Repeat violation

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Oct 25, 2024 A 95.5 · 5 violations

#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 shrimp stored over sauce in the walk in cooler. CDI- Shrimp removed and relocated to meat shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 spices without a label.

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

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 flour and sugar bins stored in household containers. Replace with food safe containers.

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

Repeat violation

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several egg crates, sauce containers and other clutter items that are not in use in the facility. Items are just stored.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items throughout the kitchen.

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Mar 22, 2024 A 96.5 · 5 violations

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

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 employee grab green onions with bare hands. CDI- Green onions discarded. 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

#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 on top of cabbage. CDI- Items switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 wontons stored in card board boxes. CDI- Discarded. Do not use card board to store food.

#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 prep top, low reach in, prep tables in need of cleaning. Observed sugar bins in need of cleaning

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several storage containers and other clutter around the kitchen area. Remove items

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Nov 29, 2023 A 95.5 · 9 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Utensils were being stored in hand washing sink basin at beginning of inspection. Do not store items in hand washing sinks. CDI - PIC removed items. 0 pts.

#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. Meat processor blade and several knives stored as clean had visible food residue on them and needed to be cleaned. CDI - PIC moved items to 3-compartment sink to be washed. 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 .

#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. Dry ingredients on chef's cart are not labeled (MSG, salt, sugar). REPEAT

#40 · Personal cleanliness −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC cooking wings was not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in the kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting broccoli out of the shipping box without washing first. Fruits and vegetables must be washed thoroughly before use. 0 pts.

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

Repeat 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. Rice paddle stored in room temperature water at beginning of inspection. In-use utensils may only be stored in water if the water is at least 135F. REPEAT

#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. General cleaning necessary on shelves, sides of equipment, and interiors of coolers throughout. Clean nonfood contact surfaces more frequently. 0 pts.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Several employee personal items stored on prep table where employee was cutting broccoli. Store personal items separately from prep areas and food for restaurant.

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Aug 10, 2023 A 96 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container in front hand washing sink. Do not store items in hand washing sinks. CDI - Container removed. 0 pts.

#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 Raw chicken stored on shelf above cooked garlic. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw chicken to bottom shelf. // 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. Raw chicken stored above raw beef, raw shrimp and raw eggs in walk-in cooler. 1 pair of tongs observed for raw shrimp, raw beef and raw shrimp in sandwich cooler top. CDI - PIC moved raw chicken to bottom shelves. PIC got 3 new pairs of tongs to place in the 3 different raw meats. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 PIC placed 174F chicken wings in reach-in cooler to cool. Use shallow pans or trays to cool TCS foods. Also, only use walk-in cooler or walk-in freezer for cooling. CDI - PIC placed chicken wings in walk-in cooler to continue cooling. 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 .

#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. Dry ingredients on chef's cart were not labeled. Label all ingredients that are not readily identifiable. 0 pts.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC was preparing food with no hair restraint. Food employees must wear a hat or hair net. 0 pts.

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

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. Rice scoop stored in room temperature water. In-use utensils may only be stored in water if the water is at least 135F.

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Jun 28, 2023 A 96 · 4 violations

#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 over beef in the walk in freezer. Items were unpackaged. CDI- Items switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 prep top unit, flour bins and rice bin in need of cleaning.

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

Repeat violation

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter under the 3 comp sink and prep sinks. Remove items.

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in storage areas. Keep separate.

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Mar 30, 2023 A 98.5 · 4 violations

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork thawing on prep sink without running water or without refrigeration. CDI- Pork placed in cooler

#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 rice cookers in need of cleaning. Observed prep top in need of cleaning.

#55 · Physical facilities installed, maintained & clean

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter under the 3 comp sink and prep sinks. Remove items.

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

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 items stored with personal items. Keep personal items separate.

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Dec 14, 2022 A 96.5 · details not yet loaded