CHINA BOWL

Oct 5, 2026 A 93.5 · 9 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken chunks stored uncovered near fryers. Item is not cooling and is held in location on TPHC. EHS discussed providing covering for item. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard and replace gloves after eating personal meal. Employee was working with to-go plating and expo. CDI- EHS discussed with PIC, PIC had employee stop task, remove gloves, and wash hands before replacing.

#23 · Proper date marking & disposition −3

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). Observed cooked pork originally prepped on 9/23 held in 2-door reach-in fridge. CDI- PIC voluntarily discarded item. Observed cooked ribs held in 2-door reach-in fridge without date of original prep. PIC stated item was initially cooked and frozen on Saturday. Ensure that all foods are dated to reflect day of original prep AND day item was removed to be thawed, to reflect proper 7-day date marking compliance. CDI- PIC provided correct labeling to 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 .

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

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 sweet & sour chicken and grilled beef both being held without time stamp. CDI- PIC was aware of time items were prepped and had food employees provide correct time stamps.

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

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door at back of establishment needing repair. *REPEAT*

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

Corrected during inspectionRepeat violation

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic utensils held in mini countertop drawer with openings on the side. Plastic utensils stored for customers to grab them as needed. Ensure that single service items are stored and held to prevent contamination. CDI- PIC voluntarily discarded items *REPEAT* plastic utensils remain uncovered and not stored in a manner to prevent contamination.

#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 handle of reach-in units needing to be repaired. *REPEAT* 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving on low parts of prep table, unclean used aluminum foil being maintained on speed rack holding clean plastic bins. Remove foil at higher frequency to prevent food residuals.

#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 hood system and sides of equipment with heavy residue accumulation. Increase cleaning frequency. *REPEAT*

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Heavy presence of flies in dumpster area due to waste being accessible. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lids maintained open. Close lids and doors to prevent potential harborage.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean areas under and behind equipment on side of kitchen with flip top.

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Jun 4, 2026 A 95.5 · 7 violations

Inspector comments: Establishment uses TPHC for flip top during busier operation hours. Items moved from temperature control to time control are discarded at end of 4 hours.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried rice holding below 135F. CDI- PIC stated item is reheated per order and is held on time. Item was added to TPHC procedures to be discarded at end of 4 hours. 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 −3

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 cooked ribs held in standing 2-door reach-in without a date. PIC was unaware of date item was prepped last week. CDI- PIC voluntarily discarded. Observed sesame chicken held in walk-in without thaw date marked on item. Item was prepped and frozen 5/7. CDI- PIC was aware of thaw date added label due to being within parameters. *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 .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door at back of establishment needing repair.

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

Corrected during inspectionRepeat violation

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic utensils held in mini countertop drawer with openings on the side. Plastic utensils stored for customers to grab them as needed. Ensure that single service items are stored and held to prevent contamination. CDI- PIC voluntarily discarded items *REPEAT*

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

4-501.11 Maintain equipment in good repair. Observed handle of reach-in units needing to be repaired. Strainer pan needing repair.

#49 · Non-food contact surfaces clean −0.5

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 hood system and sides of equipment with heavy residue accumulation. Increase cleaning frequency. *REPEAT*

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tiles in kitchen and dish pit areas needing to be repaired.

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Jan 8, 2026 A 97 · 6 violations

#15 · Food separated & protected

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 shell eggs stored above Ready-to-eat sesame chicken in 2D standing Reach-in. CDI- PIC adjusted storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe off gloved hands on cloth stored on prep counter, gloved hands used as utensils in establishment. CDI- PIC had employee discard and replace gloves.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed two large tubs of shredded cabbage held in WIC prepped yesterday afternoon. Ensure TCS foods held or expected to be held for more than 24 hours are date marked. CDI- PIC had date label marked. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 sesame chicken prepped on 1/1 held in standing Reach-in. CDI- PIC 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live crawling insect in kitchen cook/prep area. PIC stated that pest control is contracted to assess establishment biweekly.

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic utensils held in mini countertop drawer with openings on the side. Plastic utensils stored for customers to grab them as needed. Ensure that single service items are stored and held to prevent contamination.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system and sides of equipment with heavy residue accumulation. Increase cleaning frequency.

#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 ceiling tiles in need of cleaning, walls with residue accumulation, and areas under and behind equipment with debris accumulation. Increase cleaning frequency. *REPEAT*

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Aug 27, 2025 A 99 · 5 violations

Inspector comments: Facility used approved food coloring for pork.

#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. Observed handwashing with ice in it. CDI.. Handwashing sink was cleaned out.

#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 crab Rangoon in WIF not cooling uncovered.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked foods labeled with prep dates but missing thaw dates. Food items were stored in WIC for over 24 hours without proper thaw dates on food labels. CDI..PIC was able to label food in WIC 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 .

#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 facility in need of cleaning throughout..REPEAT

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food over facility food.

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May 9, 2025 A 98 · 3 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed Employees had no knowledge of food borne illnesses, symptoms, or when to report illness. CDI - signage provided and reviewed with employees.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor in dry storage and WI. -CDI- PIC relocated items.

#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 vents, hood in need of cleaning. Repeat 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 paints chipping off the ceiling in the kitchen area.

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Feb 11, 2025 A 96 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw pork, chicken, beef stored in same place in the WI. CDI. PIC changed the storage. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

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 items held on time with a date from yesterday on it. CDI. PIC indicated that the time has not been changed and went ahead and wrote the time and date for today. ****other items held on time had the proper time on them.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical wipes and Vaseline oil stored by customer food. CDI. PIC removed

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspectionRepeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. -CDI- PIC closed doors. Repeat

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

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 vents, hood in need of cleaning. Repeat ***improvement from last time.

#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 phone stored on food items in dry storage. Observed employee drinks stored by customer food. Repeat

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Sep 18, 2024 A 95 · 11 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed Employees had no knowledge of food borne illnesses, symptoms, or when to report illness. CDI - signage provided and reviewed with employees

#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 pork, chicken, beef stored in same place in the WI. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed brown rice hot holding at temperatures between 123F and 129F. CDI - Rice was placed on TPHC. All other food was holding at the right temperature.

#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 raw chicken in prep line at temperatures above 41F. CDI. PIC indicated that the food was removed from the cooler about 20minutes ago and took it back to cold. Repeat ****improvement from last time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −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 no written TPHC procedures for cold items held on time in units. -CDI- EHS provided PIC with a copy of the form and assisted PIC in filling it out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 food held on time without time stamps on them. CDI. PIC wrote time on them and indicated that they were made less than 30minutes ago. PIC stated that new form will be maintained in establishment and that he will train staff on placing time stamps as soon as items are removed from cold holding.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear screen door torn and without door sweep. Repair/replace door to prevent rodent or insect entry. -0 points-

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor in freezer and WI. -CDI- PIC relocated items. REPEAT ***improvement from last time.

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

Corrected during inspection

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 use dishes stored with splashes on them. CDI. Pic discarded.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. -CDI- PIC closed doors. -0-

#55 · Physical facilities installed, maintained & clean

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 vents in need of cleaning. Repeat ***improvement from last time.

#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 phone stored on prep table.

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Apr 10, 2024 A 97.5 · 5 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. OBSERVED beef and chicken in RI at temperatures above 41F. CDI. PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 pork cooling in front area in a tightly covered pan. CDI. PIC removed the cover. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor in freezer and WI. -CDI- PIC relocated items. REPEAT

#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 dishes in the cleaned dish area.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in need of cleaning. 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 paints chipping off the ceiling.

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Oct 10, 2023 A 97 · details not yet loaded