A93

THE WOK 360

11025 CAROLINA PLACE PY, FC-03, Pineville, NC 28134

Food Stands · NC permit/State ID 2060023750

Latest gradeA (93)

Last inspectedSep 16, 2026

Inspections on record19

On record sinceApr 12, 2021

Score history

Apr 12, 2021Higher is betterSep 16, 2026

Inspections & violations

Sep 16, 2026 A 93 · 10 violations

Inspector comments: All items on serving line on TPHC. Times marked on white board.

#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 ice cubes in basin of serving line hand sink. CDI- Sink basin washed and sanitized. PIC advised not to use hand sink as a dump sink. (-0)

#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 in tied off grocery bag above bottled beverages, and directly beside uncovered, washed onions. No contamination no onions observed. CDI- Chicken moved to lowest rack. Storage methods discussed with PIC. (-1.5)

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cabbage in fliptop at 50F. All others TCS foods observed below 41F inside equipment and PIC states cabbage was brought from WIC to fliptop this morning. PIC is advised to store TCS foods in the fliptop in the farthest back cod wells, where ambient temperature is the lowest. Ensure fliptop doors do not remain open longer than necessary. TPHC may also be used. CDI- Shredded cabbage rapidly cooled below 41F in WIC before returning to fliptop. (-3)

#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 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlidded single use foam cup full of blue dish soap without label directly beside bottled yellow food dye additive and other dry goods. CDI- Soap labeled and removed from dry goods. (-0)

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 15 housefly's near trash can in back of kitchen, near sinks. EHS ran water from all drains to ensure source of flies was not inside plumbing fixture. No contamination to food observed. PIC advised to remove trash from establishment and increase their professional pest abatement services as necessary to eliminate pests from inside the kitchen. (-1)

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

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed opened plastic bags of raw shrimp stored in bucket (not bucket it was received in) of undrained water inside WIC. EHS discussed alternate storage with PIC. (-1) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food and soy sauce container stored directly on floor in WIC. EHS advised PIC to use crates racks, or other equipment to keep food at least 6 inches off floor.

#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 wet wiping cloth beneath cutting surface in use on prep table. CDI- Cloth removed, cutting board washed, rinsed, sanitized. EHS advised PIC not to store used or wet cloths where they can contaminate food and equipment. (-0)

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

4-502.13 Single-use and single-service articles cannot be reused. Observed empty plastic container originally holding soy sauce repurposed for storage of raw shrimp. EHS advised PIC to use original containers and not re-use these buckets, which are not meant to withstand required warewashing. (-0)

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

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 one fryer basket with deteriorated wire coming apart from metal frame, and missing in small section. PIC advised this basket is no longer safe and advised to discontinue use immediately. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed raw chicken stored in tied, standard grocery bag inside WIC. EHS advised PIC standard grocery bags are not safe/approved food contact surfaces. CDI- Chicken in grocery bags voluntarily disposed. (-0.5)

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several pieces of kitchen equipment directly behind establishment at dumpster pad. Place items in dumpsters so they will be removed from the premises with routine trash pick up and not be a harborage of pests. (-0)

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May 5, 2026 A 94 · 6 violations

Inspector comments: All items on serving line held on TPHC, including portioned shrimp sauce.

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

Repeat violationFollow-up verification required

REPEAT. 10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of ice machine with severe accumulation of dark residue. A return visit to verify cleanliness to sight will be made within 10 days. (-1.5)

#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 raw shrimp at 48F and raw pooled egg yolks at 43F in lowboy. Also observed a bowl of Mongolian chicken in fliptop stacked on top of other containers at 60F. CDI- Mongolian chicken voluntarily disposed of, raw shrimp and egg yolks rapidly cooled to 41F in walk in. EHS notes ambient temp on unit is 45F and PIC states doors have been recently held open for loading items. PIC should monitor the equipment throughout the day to determine if a work order is necessary. Do not store TCS foods inside equipment that cannot maintain at 41F and below. (-1.5)

#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 one container of cooked noodles in WIC with two date marks; 05/04, and 04/27. Container was not washed after the 04/27 use. CDI- Noodles voluntarily disposed of. EHS spoke to staff about ensuring containers are cleaned and sanitized once empty. Do not re-use containers which have been emptied without first washing and sanitizing. (-0)

#37 · Food properly labeled: original container −2

Repeat violation

REPEAT. 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 unlabeled spices cook line cart. (-2)

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

4-501.11 Maintain equipment in good repair. Observed two fryer baskets with deteriorated wire, no longer safe to use. Also observed warped gasket inside lowboy which needs replacing to ensure proper seal. CDI- Baskets removed from service. Other baskets are available for use while awaiting replacements. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one in-use cutting board with severe scoring, no longer cleanable. Replace at earliest opportunity. (-0.5)

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

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 serious ice accumulation of floor of WIF. De-ice at earliest opportunity. Take care to ensure no contamination to food in the process. (-0.5)

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Nov 18, 2025 A 95.5 · 7 violations

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

Follow-up verification required

3 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 process of verification for employee health policy training. Staff responds correctly to questions and has education resources onsite, EHS advises PIC to have staff sign acknowledgement of training (form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement) within 10 days. (-0)

#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 open containers of pooled eggs and canned tomato sauce beside each other in lowboy. CDI- Items segregated. (-1.5)

#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 several plastic containers too stained to be made clean to sight and touch. CDI- PIC voluntarily disposes of containers no longer cleanable. (-0)

#23 · Proper date marking & disposition −1.5

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 pooled eggs and tomato sauce without date mark in lowboy. CDI- PIC dates items. Points not escalated due to notable general improvement from last inspection. (-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 several containers of unlabeled spices at cook line. Label all working containers at earliest opportunity. (-1)

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

Corrected during inspection

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed extremely soiled waster in 3 comp sink basins. CDI- PIC empties and sanitizes basins before refilling. (-0.5)

#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. Observed deteriorating wood coving on floors, particular in corridor of entrance to kitchen. Repair so area is cleanable and non-absorbent. (-0)

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Jul 28, 2025 A 92 · 7 violations

#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 handler begin donning gloves to work with food without first washing hands. CDI- Food handler washes hands before donning gloves. (-2)

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken in fryer basket awaiting cooking for more than 35 minutes, which temped at 110F. CDI- EHS advises staff to complete cooking process and not delay foods in fryer baskets exposed to heat while sitting in the danger zone between 70F-130F. Chicken cooked to above 165F. (-0)

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT. 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 all TCS foods in both WIC and WIF failed to cool and reach 41F. Items dated 07/28, 07/27, 07/26 all between 47F-55F. (-1.5) CDI- Facility issued ITS for failure to cool and maintain proper cold holding temperatures. All TCS foods above 41F voluntarily disposed of.

#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 overfilled sliced cabbage in fliptop and portioned shrimp sauce ant register above 41F. All TCS foods in WIC also observed above 41F. CDI- Items voluntarily disposed of. EHS advises use of TPHC for portioned shrimp sauce at register going forward. (-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 several TCS items in lowboy without date mark. CDI- PIC dates items. (-1.5)

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

Corrected during inspectionRepeat violation

REPEAT. 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 inadequate coolers functioning onsite to sufficiently cool foods. CDI- All items failed/failing to cool voluntarily disposed of. ITS issued for failure to maintain proper cooling rates. (-1) 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

4-501.11 Maintain equipment in good repair. Observed WIC and WIF with ambient temperatures at 55F and 47F, respectively. Also observed both WIC and lowboy with leaks and accumulation of water. No contamination caused by entry of water observed to food. (-0.5)

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Mar 26, 2025 A 95.5 · 8 violations

#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 lo mein cooling in deep covered container in walk in cooler at 60 degrees F at 1:55pm. At 2:10pm lo mein remained at 60 degrees F. CDI, lo mein transferred to shallow sheet pans and open shallow container in walk in freezer 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 .

#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 2nd batch of lo mein cooked for TPHC but batch not recorded on start time dry erase board per procedures. CDI, 2nd batch recorded.

#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 lo mein cooling in deep covered container in walk in cooler at 60 degrees F at 1:55pm. At 2:10pm lo mein remained at 60 degrees F. CDI, lo mein transferred to shallow sheet pans and open shallow container in walk in freezer 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 shrimp thawing at 3 compartment sink at ambient room temperature. CDI, shrimp relocated to thaw under refrigeration.

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

Corrected during inspection

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed chicken boxes and containers of chicken stored on containers of dry ingredients during preparation. Observed shrimp thawing in 3 compartment sink next to soiled equipment. CDI, foods relocated for proper areas for preparation and thawing.

#41 · Wiping cloths: properly used & stored

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

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

Corrected during inspectionRepeat violation

#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 personal food stored over food for consumer in walk in cooler. Repeat. " 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust accumulating near ceiling vents.

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Jan 9, 2025 A 93 · 9 violations

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing and did not use barrier. CDI, employee rewashed hands and used disposable towels to turn faucet off.

#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 stored over raw shrimp. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 over RTE bottled beverages and RTE sauce in walk in cooler. CDI, all foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observe unwashed produce stored over RTE prepared produce and foods in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed prep sink used earlier over 4 hours soiled. Observed soiled gloves stored over prep sink. 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 .

#43 · In-use utensils: properly stored

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 rice scoop stored in container of ice.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” rice cooker. Replace with ANSI / NSF or equivalent commercial rice cooker.

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

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 detergent water at 105 degrees F while employees actively manually warewashing. CDI, detergent vat refilled to wash water greater than 110 degrees F. 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 clean drainboard at 3 compartment sink accumulating water .

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some baseboard and wall damage leading to kitchen from front prep area.

#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 personal food stored over food for consumer in walk in cooler.

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Jul 24, 2024 A 94.5 · 5 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several uncovered / unprotected employee drinks over prep table.

#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 of raw chicken stored over flip top prep refrigerator and container of raw chicken placed on RTE sugar container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 equipment not sanitized after washing and rinsing at 3 compartment sink. CDI, sink vat filled with chlorine sanitizer and equipment 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 −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed sauce made in house with cooked ginger but at 66 degrees F. CDI, sauce relocated to cool. Maintain temperature control and cold hold at 41 degrees F or discussed with PIC possibility of adding to TPHC procedures. 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 .

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

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

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Mar 26, 2024 A 93.5 · 9 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after handwashing. CDI, employee rehashed hands and used disposable towel to turn faucet off and prevent recontamination.

#20 · Proper cooling time & temperatures −1.5

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 prepared shrimp cooling from prior day from ambient room temperature at 9:30 am cooling in covered container in prep refrigerator at 45 degrees F at 2:00pm. CDI, shrimp voluntarily discarded. Observed chicken cooling with initial cooling temperature of 123 degrees F. At 2:20 chicken remained at 117 degrees F in deep container. CDI, chicken relocated to shallow uncovered containers and transferred to walk in freezer 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 chicken held out of refrigerator on shelving at 58 degrres F and garlic and oil mixture at 61 degrees F. CDI, chicken relocated 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 .

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

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 items held on line with TPHC according to PIC but no written procedures available and some items such as egg rolls and rice not identified on Time Chart. CDI, time completed and written form emailed to operator. Vr to ensure written procedure completed and available.\ TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 prepared shrimp cooling from prior day from ambient room temperature at 9:30 am cooling in covered container in prep refrigerator at 45 degrees F at 2:00pm. CDI, shrimp voluntarily discarded. Observed chicken cooling with initial cooling temperature of 123 degrees F. At 2:20 chicken remained at 117 degrees F in deep container. CDI, chicken relocated to shallow uncovered containers and transferred to walk in freezer 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 .

#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 several spices, sugar in working containers not labeled.

#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 chicken in containers on ground.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm chlorine. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste containers and boxes stored outside of compactor on ground.

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Nov 29, 2023 A 96 · 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 raw shrimp stored over cooked noodles in WIC. REPEAT. CDI - PIC rearranged food. 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed employee sanitize bucket in 3-comp sink with chlorine sanitizer below required concentration. CDI - employee added more chlorine to bring sanitize to adequate concentration. 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

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-208.11 Store labeled, first aid supplies to prevent contamination. -P. Observed cold medicine stored on shelf above prep counter. CDI - employee removed medicine.

#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 employee washing dishes in water at 96 F. CDI - added hot water to bring temperature above 110 F.

#53 · Toilet facilities: properly constructed, supplied & cleaned −1

Repeat violation

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex restroom. REPEAT.

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Jul 25, 2023 A 96 · details not yet loaded