Premises Information


	Return to Inspections

Name

ASIAN MARKET DELI

Address

4430 THE PLAZA

City/State/ZIP

CHARLOTTE

28215

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/7/2025

Final Score @ Grade

General Comments

EHS advised PIC to adjust procedure for drying whole ducks. Facility is drying them with a fan at room temperature over night. EHS advised that they can not be left out of refrigeration for more than 4 hours. Facility is not using the sanitizer dispenser at the 3 comp sink. EHS advised to have it repaired or removed.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed duck feet and wings in the front Display case above 41F. The ambient air of the case was 40F. PIC stated that these were put in the case yesterday. Also observed whole ducks in WIC above 41F. PIC stated that they were left out overnight drying. CDI PIC voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	3	Proper date marking & disposition	Yes	Yes	No	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 cooked duck parts in the front display case not date marked. Observed open half and half container in the prep top not date marked. CDI PIC voluntarily discarded duck parts because they were also above 41F and the PIC put date on the half and half container. 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 .
24	3	Time as a Public Health Control; procedures & records	Yes	Yes	No	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 on the steam table keep on TPHC without the discard time being marked on the TPHC clipboard. CDI PIC put discard times on the clipboard. REPEAT
51	0	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. Observed front handwashing sink pipe leaking. There is a bucket underneath to catch water.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed the front handwashing sink detached from wall.