Premises Information


	Return to Inspections

Name

HOUSE OF LENG

Address

2712 W MALLARD CREEK CHURCH RD

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/27/2026

Final Score @ Grade

95.50

General Comments

NOTE: PIC stated that they clean mixer outside in the mop sink. EHS stated that cleaning at the mop sink is not an approved process for cleaning. CDI- Educated PIC on cleaning procedure for large equipment. EHS noticed PIC had fresh sanitizer set up at the 3 comp sink. On the clean side with the sanitizer was a stack on soiled dishes (on drainboard). In the fist basin (wash sink) were soiled dishes. On the soiled side of the drainboard was a bowl of rinsed rice to be cooked. EHS Explained that if sink is dedicated to washing dishes, no food prep should be done in the area. Soiled dishes need to be on the soiled side of the 3 comp sink to avoid contamination.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee rinse hands with no soap in the 3 comp sink basin after working with raw meat. Employee dried hand on wiping cloth. CDI- EHS informed manager about correct handwashing. Manager corrected employee and hands were washed at the handwashing sink. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down to be cleaned. 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	1	Food properly labeled: original container	No	No	No	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 seasoning containers without labels. Keep items labeled.
39	1	Contamination prevented during food preparation, storage & display	Yes	No	No	.3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rinsed rice stored on the soiled side of the 3 comp sink where dishes are washed. CDI- Removed. EHS educated PIC on equipment contamination. See general comments section.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-502.11(A) Maintain utensils in good repair. Observed bin housing onions with hole, heavily cracked/ damaged. Replace container. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board on top of cans heavily scored and stained. Resurface/ replace. 4-501.11 Maintain equipment in good repair. Observed shelving rusted in walk in cooler. -REPEAT
49	0.50	Non-food contact surfaces clean	No	Yes	No	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 shelving throughout in need of cleaning. Observed low reach in in need of cleaning.