A98.5

BAO & BROTH

1115 N BREVARD ST, STAND 5, Charlotte, NC 28206

Food Stands · NC permit/State ID 2060023430

Latest gradeA (98.5)

Last inspectedOct 20, 2026

Inspections on record22

On record sinceAug 2, 2019

Score history

Aug 2, 2019Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 98.5 · 3 violations

Inspector comments: Establishment is currently working on floors meant to be repaired. PIC is awaiting company to arrive and begin working on cookline and by walk-in door. Establishment currently has procedures for cleaning pot too large for 3-comp sink or dish machine. EHS had discussed with PIC and no violation was observed during today’s routine inspection. This item correlates with the following rule in the NC food code; 4-301.12 (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT specified in (C) of this section shall be used. 4-301.12 (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED.

#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. Handsink on cookline being used to stored dishes. CDI- PIC removed item to 3-comp sink.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed gasket in need of repair or replacement on cold holding unit on frontline. *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 lower prep shelves on cookline. EHS discussed looking into corrosion resistant paint. *REPEAT* When using aluminum foil as surface to maintain items clean, ensure foil is changed at a frequency that prevents accumulation of residues and debris.

#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 ceiling vent and ceiling tiles above dish pit needing cleaning. *REPEAT*

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Jun 24, 2026 A 97.5 · 4 violations

Inspector comments: EHS discussed cleaning procedures for larger pieces of equipment.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves after entering from outside of establishment. CDI- EHS discussed, PIC had employee remove gloves and wash hands before replacing. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee fail to wash hands after picking item up off ground. CDI- PIC had employee stop task and wash hands.

#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 Cole slaw temping above 41F in flip top due to being held in unit prior to being cooled, per regular procedures. CDI- PIC removed item to rapidly cool due to being within 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 .

#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 establishment cooling TCS food in active flip top unit. CDI- EHS discussed with PIC, PIC removed item 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 .

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

Repeat violation

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Jan 23, 2026 A 99 · 3 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils being stored in handwashing sink at end of cookline. CDI- PIC removed item to dish pit. *REPEAT* points not escalated due to overall improvement based on previous inspection.

#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 small metal pans stored as clean with residue accumulation on dish rack. CDI- PIC removed stack to dish machine. 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 .

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

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair or replacement on cold holding units on cook line. 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 lower prep shelves on cookline. EHS discussed looking into corrosion resistant paint.

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Jul 31, 2025 A 99 · 2 violations

#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. Observed food debris in both hand washing sinks. CDI Sinks were cleaned out

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed water coming from faucet handle at hand sink.

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May 5, 2025 A 98.5 · 2 violations

#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 active dish washing with sanitizer concentration at 0ppm quart. CDI. PIC replaced the solution to 200ppm quart solution. All the dishes were rewashed and 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#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 chicken in RI at temperatures above 41F. CDI.The unit is 38F. CDI. PIC voluntarily discarded. Facility is encouraged to cool food in the blast chiller or WI cooler before taking it into the RI coolers. This will ensure temperatures to drop within the required time. ****all other items in the facility were at required 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 .

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Feb 5, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Oct 14, 2024 A 98.5 · 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. OBSERVED pork, chicken in RI at temperatures above 41F. CDI. Food is stored in RI in large quanties which makes it go out of temperature. The unit is 38F. CDI. Education provided on food storage in RI and quantities. 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 pork in the WI fro, yesterday without dates. CDI. PIC date marked. ***All other food was properly date marked. 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

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 ceilings in the food areas. Needs to be cleaned.

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May 28, 2024 A 99.5 · 4 violations

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

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

#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. Observed employee wearing wrist jewelry while working with food items.

#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 in use wet wiping cloth held in solution at 0ppm. CDI. PIC changed the solution.

#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 build up on the non food contact part of the dish machine.

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Nov 17, 2023 A 98.5 · 2 violations

#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 food being held on time marked for 11a-3p at 10:50a. -CDI- PIC corrected time to 10:50a-2:50p. -1.5-

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

Corrected during inspection

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed water temperature at 104F during manual warewashing. -CDI- PIC corrected temperature above 110F. -0-

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Aug 24, 2023 A 97 · 3 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 PIC touch RTE chicken with bare hands when trying to remove it from thermometer. -CDI- EHS educated PIC about no BHC with RTE food and PIC voluntarily discarded item. -0- 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 −3

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers, daikon, and cilantro stored over RTE sesame and choppy sauce. -CDI- PIC relocated items. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sesame seeds, soy milk, and soy sauce with no labels. -CDI- PIC properly labeled these items. -0-

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May 30, 2023 A 98.5 · 2 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered cabbage from 5/28, Shoyu from 5/28 and uncovered bulgogi marinade from 5/29 uncovered in the WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed washed, sliced cabbage stored under unwashed cucumbers, onions, and other produce. CDI-PIC moved cabbage to a shelf over unwashed produce.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of food containers that had been washed with lint residue. PIC stated employees had been known to wipe equipment dry after being washed and sanitized. CDI-All containers were moved to be W/R/S and air dry.

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Mar 20, 2023 A 99.5 · 2 violations

#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 cooked corn, bamboo and bok Choy in CH drawer at cook line with temperatures above 41F. PIC stated that they typically hold these items on TPHC but today they were being cold held instead. Items were also not labeled to indicate TPHC was in use. Through discussion with PIC, staff will be more consistent with cold holding items vs TPHC. CDI: Items moved to WIC to rapidly cool. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and containers stored as clean and wet stacked.

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Dec 9, 2022 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 30, 2022 A 100 · details not yet loaded