Inspection Violation

Premise Information


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Name

NEW ASIAN CUISINE

Rules Governing Inspection Scores.

Address

7114 BRIGHTON PARK DR

Restaurants:


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SUITE 330

Day Care and Adult Care:


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City/State/ZIP

MINT HILL

28227

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

12/18/2019

Final Score @ Grade

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	0	Proper eating, tasting, drinking, or tobacco use	No	No	No	No	No	2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. A few employee drinks being stored next to grill and prep areas with active prep going on.
6	4	Hands clean and properly washed	No	No	Yes	Yes	No	2-301.14 When to Wash - P Observed very little handwashing during the duration of the inspection. Employees observed handling soiled dishes then plating food for customers, handling soiled dishes then proceeding to stack clean dishes, and donning gloves without washing hands prior to these activities. CDI. Employees rewashed hands and manager was educated on training for handwashing. Repeat violation.
13	3	Food separated and protected	No	No	Yes	Yes	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken wings observed in uncovered container above large batch of spring rolls in walk-in cooler. CDI. Wings were moved. Repeat violation.
14	0	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 A stack of dishes beside prep line deemed clean observed with grease and food accumulation. CDI. Dishes were sent to dishwasher.
20	1.50	Proper cold holding temperatures	No	No	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eggs rolls observed on speed rack at 57F. When asked, the PIC stated they were taken from the walk-in cooler 30 minutes ago and held there for lunch. Raw chicken also sitting out on prep counter not being used for extended period of time at 51F. Foods intended for cold holding shall be maintained at 41F or below. CDI. Foods sent to cooler to rapidly cool.
26	0	Toxic substances properly identified, stored, and used	No	No	No	No	No	7-204.11 Sanitizers, Criteria-Chemicals - P One spray bottle of bleach sanitizer observed above 200 ppm. CDI. Bottle was remade to 100 ppm.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	No	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 Noodles, large batches of chicken, and spring rolls observed cooling with tightly wrapped plastic in walk-in cooler. Dumplings observed cooling at room temperature on speed rack at 80F upon arrival at facility. CDI. All items were loosely covered in walk-in cooler.
35	0	Food properly labeled: original container	No	No	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottle of oil, and large container of flour observed with no labels.
38	1	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 a couple wait staff employees plating food, preparing lettuce wraps, and dispensing soup with no hair restraint. Repeat violation.
39	0.50	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths observed dispersed throughout the kitchen on prep surfaces and sinks. Bucket of sanitizer out front measuring 0 ppm.
41	0	In-use utensils: properly stored	No	No	No	No	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. Ice scoop handle observed with handle in direct contact with ice.
42	0.50	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. Containers being wet stacked. Employee observed drying butcher knife that was about to be used on their personal apron.