Inspection Violation

Premise Information


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Name

GREAT WALL OF CHINA SOUTH

Rules Governing Inspection Scores.

Address

6666 CARMEL ROAD

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28226

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

6/27/2018

Final Score @ Grade

90.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
4	1	Proper eating, tasting, drinking, or tobacco use	No	No	Yes	Yes	No	2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored above establishment food in reach in cooler in dry storage area. Items moved to bottom of cooler.
6	2	Hands clean and properly washed	No	No	Yes	No	No	2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier. CDI, food employee corrected by instruction, food employee re-washed hands without re-contaminating.
14	0	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at sanitizer buckets with concentration less than 10ppm chlorine. CDI, sanitizer replaced.
18	1.50	Proper cooling time and temperatures	No	No	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut cabbage above 45F. PIC stated cabbage was cut and placed to cool at 10:30am. Cabbage did not reach 45F within 4 hours. CDI, cabbage voluntarily discarded by PIC.
20	1.50	Proper cold holding temperatures	No	No	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles stored on counter on arrival. Food employee quickly tried to move noodles back into walk in cooler. EHS took temperature before noodles reached walk in. Noodles observed at 57F. Employee stated noodles had been out for more than 2 hours. CDI, PIC voluntarily discarded noodles. -EHS discussed temperature control with TCS foods.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	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 large, deep, containers of rice cooling in walk in cooler. Observed large, deep container of cabbage, and noodles cooling in walk in cooler. PIC stated cabbage was cut at approximately 10:30am, cabbage was observed above 45F. PIC stated noodles were set to cool an hour prior to inspection. CDI, cabbage was voluntarily discarded by PIC. Rice was divided in two containers to rapidly cool. Noodles were placed in shallow open pan in freezer. If EHS had not intervened items had not reached cooling parameters.
36	2	Insects and rodents not present; no unauthorized animals	No	No	No	Yes	No	6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed newly replaced door opened on arrival.
38	0.50	Personal cleanliness	No	No	No	Yes	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing head covering on arrival. Observed employees getting hair restraints and putting them on once they saw EHS was in kitchen.
39	0	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored out of sanitizer.
42	0	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cups.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	No	4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts. Observed heavy staining of cutting boards.
53	0	Physical facilities installed, maintained and clean	No	No	No	Yes	No	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 floors and walls in need of cleaning throughout establishment. Especially under and around equipment. Improvement noted.
54	0	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	6-305.11 Designation-Dressing Areas and Lockers - C Observed employee purse stored above single service items.