Inspection Management System
Premise Information
Return to Inspections
NamePAGODA CHINESE RESTAURANT Rules Governing Inspection Scores.
Address5304 SUNSET RD Restaurants: 
Select Rules
SUITE DDay Care and Adult Care: 
Select Rules
Swimming Pool Rules: 
Select Rules
Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
Select Rules
CountyMecklenburgResidential Care and Local Confinement: 
Select Rules
Inspection Date 9/23/2019 
Final Score @ Grade
81.50 B
NC Department of Environmental Health: 
General Comments
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 NANOCDIRVRComments
4 1 Proper eating, tasting, drinking, or tobacco use No No Yes No No 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 employee drinks stored on prep tables next to food and equipment. CDI - drinks were removed.
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 employees turning off the faucet with bare hands after washing. CDI - explained and demonstrated the proper procedure; employees washed correctly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed employees putting on gloves without washing their hands. CDI - explained proper procedure; employees complied.
7 1.50 No bare hand contact with RTE foods or a pre-approved alternate properly followed No No Yes No No 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employees touching broccoli and cooked noodles with bare hands. CDI - stopped employees and explained the violation; items were discarded.
11 1 Food in good condition, safe and unadulterated No No Yes No No 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed moldy cooked chicken in the prep unit portioned for sale. CDI - chicken was discarded.
13 1.50 Food separated and protected No No Yes No No 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed cooked chicken in a colander stored in a raw chicken box lid. CDI - Explained the violation; the chicken was reheated to 202F and the lid was discarded. Explained not to reuse raw meat boxes. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee use gloves to touch raw chicken then with the same glove touch the handle on the fryer basket. CDI - explained the violation; employee discarded gloves and sanitized the handle of the basket. Observed employees wearing gloves touch various cooler handles and other items before working with food. CDI - explained that gloves need to be changed after touching other surfaces that are not clean before touching food.
14 3 Food-contact surfaces: cleaned and sanitized No No No Yes No Repeat violation 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed black build up on the shield in the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris build up on the rice warmers. CDI - items were set aside to be cleaned.
20 3 Proper cold holding temperatures No No Yes Yes Yes Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several TCS items above 41F in 2 prep units on the cook line. CDI - PIC stated the items were brought up to the cooler this morning and have been in there less than 4 hours. Items were taken to the walk in cooler to cool and maintenance was contacted to repair the units. One cooler had an ambient air temperature of 48F and the other was 51F. PIC stated he will not use the units for TCS until they are repaired. Verification required 10/3/2019.
26 1 Toxic substances properly identified, stored, and used No No Yes No No 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of bleach sanitizer too strong and bleaching out the test strip. CDI - sanitizer was remade at 100 ppm.
31 0.50 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 multiple bowls of cooked chicken cooling on the counter. CDI - explained proper cooling methods; PIC wanted to reheat the chicken. After reheating, the chicken was placed on a sheet tray and placed in the walk in cooler to cooler. Observed rice cooling while covered with saran wrap in the walk in cooler; CDI - rice was uncovered.
37 1 Contamination prevented during food preparation, storage and display No No Yes No No 3-305.14 Food Preparation - C - Observed cooked noodles stored in one of the vats of the 3 compartment sink in direct contact with the drain and the rest of the sink. CDI - noodles were discarded due to a violation noted in #7. Explained to the PIC to ensure the food does not come into direct contact with the sink and that prep should be done in the food prep sink.
38 0.50 Personal cleanliness No No No No No 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 employees working without a hair restraint.
42 0 Utensils, equipment and linens: properly stored, dried and handled No No No No No General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and buckets stacked wet.
47 1 Non-food-contact surfaces clean No No No Yes No Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed thick grease and debris build up on the hoods, cooking equipment, the cook line and the walk in cooler shelves. Remove aluminum foil on the cook line.
51 0.50 Toilet facilities: properly constructed, supplied and cleaned No No No No No 6-501.18 Maintain handwashing sinks, toilets and urinals clean. - Observed cleaning needed for the toilets in both bathrooms.
52 0 Garbage and refuse properly disposed; facilities maintained No No No No No General comment 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed doors open on the dumpster.
53 1 Physical facilities installed, maintained and clean No No No Yes No Repeat violation 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed damage to baseboards throughout the facility. Repair wall behind the toilet in the restroom on the right. 6-501.12 Floors, walls, ceilings shall be clean. - Observed black mold build up on the wall behind the toilet in the restroom on the right; needs to be cleaned.
54 0 Meets ventilation and lighting requirements; designated areas used No No No No No General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's cell phone stored on a prep table next to food. Observed employee's food stored with food for the facility; keep personal food separate. ***For a re-inspection, please call (980) 314-1620