Inspection Management System
Premise Information
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NameSHUN LEE PALACE Rules Governing Inspection Scores.
Address4340 COLWICK RD Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 9/24/2019 
Final Score @ Grade
86 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
2 1.50 Management and food employee knowledge, and conditional employee; responsibilities and reporting. No No Yes No No 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed the employee health policies in chinese but there are Spanish speaking employees in the kitchen. The manager was unable to provide Spanish copies of the employee health policies. CDI-The copy of the employee health policy was provided in Spanish during the inspection.
4 0 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 employee drinks on the prep counters in the kitchen. CDI-The drinks were quickly removed. *Drinks are acceptable as long as they are kept covered and stored in a manner to prevent cross contamination.
6 0 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed lack of hand washing between all of the employees. CDI-Explained that more hand washing is needed and the manager will re-train employees.
7 0 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 employee handling eggs rolls with tongs, but their thumbs ended up touching the product when placed onto the plate. CDI-The employee was instructed to discarded the egg rolls.
14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on several pans that were stored on the clean equipment rack. CDI-All equipment with buildup was moved to the 3-compartment sink for washing, rinsing, and sanitizing.
18 3 Proper cooling time and temperatures No No Yes Yes No 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sweet and sour sauce that did not fully cool to 41F within the required 4 hours. CDI-The product was prepared yesterday (9/23/2019) and was discarded. REPEAT.
20 3 Proper cold holding temperatures No No Yes Yes Yes 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler, and the sauce reach in cooler holding product at 43-45F. Also observed chicken stored in a large bowl holding at 70F. The manager explained that the chicken had just been prepared. CDI-The walk in cooler and the sauce reach in cooler were turned down and the air temperatures were dropping by the end of the inspection. The chicken was placed into the walk in freezer for rapid cooling. REPEAT. A VERIFICATION VISIT WILL BE MADE TO ENSURE THE WALK IN COOLER AND THE TALL REACH IN COOLER IS HOLDING AT TEMPERATURE DUE TO THE PRODUCT NOT DROPPING IN TEMPERATURE BUT THE AIR TEMPERATURE WAS DROPPING.
21 1.50 Proper date marking and disposition No No No No Yes 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 no dates representing when the product was cooked in the reach in freezer. Even though time stops when food product is frozen, a date label of the when the product was prepared is still needed. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE DATE MARKING HAS BEEN FIXED.
31 1 Proper cooling methods used; adequate equipment for temperature control No No Yes Yes No 3-501.15 Cooling Methods - PF Observed lettuce cooling in tightly wrapped containers in the sauce reach in cooler, and observed sweet and sour sauce holding at 47F in the tall 2-Door RI cooler. The sauce had not been used today. CDI-The lettuce was immediately moved to the walk in cooler for rapid cooling and the sauce was discarded. REPEAT.
36 0 Insects and rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead insect in a bowl on the clean equipment rack. The manager explained that they have a pest control company. Increase pest control methods.
37 0 Contamination prevented during food preparation, storage and display No No Yes No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken being stored on a sheet pan on the floor at the prep table. CDI-The chicken was immediately moved to the walk in cooler.
38 0 Personal cleanliness No No Yes No No 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints upon entrance to the kitchen. CDI-Employees immediately put on hair restraints.
39 0 Wiping cloths: properly used and stored No No Yes No No 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counters. CDI-The cloths were removed.
41 0.50 In-use utensils: properly stored No No Yes Yes No 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored directly in the ice. CDI-The scoop was removed. REPEAT.
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 pans stacked wet on the 3-compartment sink drain board. Ensure pans are fully air dried prior to stacking.
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 cleaning needed to the shelves in the walk in cooler, and the coolers next to the fryers, the outsides of the cooking equipment, and the shelving in the dish room. Have cleaned. REPEAT.
49 0 Plumbing installed; proper backflow devices No No No No No 5-205.15 Maintain a plumbing system in good repair. Observed plumbing in need of repair at the dish machine. Have repaired.
53 1 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 cleaning needed to the floors of the facility. Have cleaned. 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 flooring in need of regrouting. Have repaired. REPEAT.
54 0 Meets ventilation and lighting requirements; designated areas used No No Yes No No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored throughout all of the coolers. CDI-The food was either discarded or moved to a more appropriate location.