Premises Information


	Return to Inspections

Name

KUNG PAO WOK

Address

5428 NEW FASHION WY

City/State/ZIP

CHARLOTTE

28273

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

7/16/2025

Final Score @ Grade

98.50

General Comments

EHS asked if anything was held on TPHC, the PIC stated that the items on the steam table were hot. EHS took temperatures of the items on the steam table, all items were well above 135F. EHS then noticed the THPC form when looking through V/D clean up procedures and then noticed the time stamps for all of the products on the steam table written on the whiteboard. TPHC was in compliance.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
23	1.50	Proper date marking & disposition	Yes	No	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 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 8 large lugs of fried chicken that had date marks that ranged from 07/04 - 07/08 as the days they were prepared. EHS educated PIC on seven day date marking with the day it was cooked/prepped counting as day 1. -CDI- PIC voluntarily discarded all of the necessary lugs of chicken that exceeded the 7 day date marking. (1.5 pts) 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 .