Inspection Violation

Premise Information


	Return to Inspections

Name

WANG & KING ASIAN CAFE

Rules Governing Inspection Scores.

Address

10720 S TRYON ST

Restaurants:


	Select Rules

SUITE A

Day Care and Adult Care:


	Select Rules

City/State/ZIP

CHARLOTTE

28273

Swimming Pool Rules:


	Select Rules

Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


	Select Rules

County

Mecklenburg

Residential Care and Local Confinement:


	Select Rules

Inspection Date

3/25/2019

Final Score @ Grade

86.50

NC Department of Environmental Health:


	Website

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
8	2	Handwashing sinks, supplied and accessible	No	No	Yes	Yes	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sushi display leaves stored in the back handsink. Ensure handsinks are only for handwashing. CDI PIC removed sushi display leaves from the handsink. Repeat violation.
13	3	Food separated and protected	No	No	Yes	Yes	No	3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of noodles, cooked chicken, cut cabbage, and egg rolls uncovered in the walk in cooler. Ensure to cover food items to prevent contamination. Repeat violation. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above ready to eat food (cut cucumbers and cooked shrimp) in the sushi reach in unit. Observed raw clams stored above RTE soy sauce and raw chicken stored above RTE noodles in the walk in cooler. CDI PIC rearranged to proper order. Repeat violation. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp and raw beef. CDI PIC rearranged to store in proper order.
19	1.50	Proper hot holding temperatures	No	No	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice hot holding below 135F (see temp chart). CDI PIC reheated rice to 165F+ during the inspection.
21	3	Proper date marking and disposition	No	No	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 eggrolls, cut cabbage, and noodles made the night before without a date mark. CDI PIC labeled items during the inspection. Repeat violation. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of cooked pork and wontons and pulled to thaw from the walk in freezer not labeled . CDI PIC voluntarily discarded pork and wontons.
31	0	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	No	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 dumplings and cooked shrimp cooling in large covered containers. Ensure to follow proper cooling procedures. CDI EHS discussed proper cooling methods and PIC uncovered and placed items into the walk in freezer.
37	2	Contamination prevented during food preparation, storage and display	No	No	No	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of soy sauce, uncovered container of noodles, and boxes of food stored on the floor of the walk in cooler and walk in freezer. Ensure to store food off the ground. Repeat violation. 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 4 dented cans stored with other cans on the dry storage shelf. Ensure to store dented cans separately in a designated area. CDI PIC removed dented cans.
47	1	Non-food-contact surfaces clean	No	No	No	Yes	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple non-food contact surfaces (handles of equipment, shelves, reach in units, etc.) with heavy food debris build up. Ensure to increase cleaning frequency. Repeat violation.
53	0	Physical facilities installed, maintained and clean	No	No	No	No	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout cook line in need of regrouting. Ensure to repair. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors, walls, and ceilings of establishment in need of cleaning due to debris build up. Ensure to increase cleaning frequency.
54	1	Meets ventilation and lighting requirements; designated areas used	No	No	No	Yes	No	6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed multiple employee food stored with food for public throughout the walk in cooler. Ensure to designate an area for employee food. CDI PIC removed food during the inspection. 6-303.11 Intensity-Lighting - C Observed one non-functioning bulb in the hood above grill. Ensure to replace bulb.