Premises Information


	Return to Inspections

Name

GREAT WALL OF CHINA SOUTH

Address

6666 CARMEL RD

City/State/ZIP

CHARLOTTE

28226

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/9/2025

Final Score @ Grade

General Comments

Facility is currently under a Risk Control Plan(RCP) for Cooling. EHS observed a huge improvement in cooling procedures and rates. However, noncompliant items surrounding cooling were noted on the report. EHS will update RCP to reflect changes noted during inspection and facility will continue to send logs to EHS. EHS will enter a separate visit sheet for the RCP. During visit EHS observed WIC #2 was not holding temperatures of 41F or below. This cooler is used for produce, all TCS items were voluntarily discarded. PIC stated that they have placed a work order for the unit. EHS will make return visit. Facility will not put TCS items in unit until repaired.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee use the hand washing sink to wet a wiping cloth. CDI- EHS provided education to PIC and employee.
16	0	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 a few clear plastic containers with stickers on the outside, stacked so that the sticker is touching the food contact surface. CDI- Items were taken to dish to be w/r/s. 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 .
20	3	Proper cooling time & temperatures	Yes	Yes	No	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 cooked rice at 50 in the walk in cooler and spring rolls in the reach in cooler at 46F. PIC stated that items were prepared the day prior. They have missed the cooling window. CDI- PIC voluntarily discarded the items. REPEAT Full Points See comments. 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 .
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four spring rolls holding temperature of 126F under the heat lamp. CDI- Items were reheated to 174F. 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 .
22	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of cut cabbage and noodles in the walk in cooler holding temperature above 41F. See temperature chart. Ambient temperature of the walk in cooler was 56F from EHS thermometer and facility internal thermometer. All TCS items were voluntarily discarded. See comments. REPEAT Full Points 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	3	Proper date marking & disposition	Yes	Yes	No	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 Observed two containers of cut cabbage, three containers of cooked pork and cooked shrimp without a date mark. Food employees stated that they label the large batches kept in lowboys or walk in coolers. EHS explained that all containers must be labeled. CDI- All products were labeled as employees verified that they were prepared yesterday. REPEAT Full Points 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	1	Proper cooling methods used; adequate equipment for temperature control	No	Yes	No	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 rice cooling in a deep bus tub tightly covered with plastic wrap and spring rolls with tightly covered with plastic wrap. CDI- Items were voluntarily discarded. REPEAT Full Points 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	0	Contamination prevented during food preparation, storage & display	Yes	No	No	6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed that dented cans were not being held in a designated area. CDI- Dented cans were relocated to a designated area.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed dry storage racks that are rusting. EHS advised PIC to repair or replace the shelves. Observed thermometer outside wic#2 not functioning. Repair.