Inspection Management System
Premise Information
Return to Inspections
NameBAMBOO GARDEN Rules Governing Inspection Scores.
Address231 MT HOLLY-HUNTERSVILLE 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 7/12/2022 
Final Score @ Grade
86.50 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
1 1 PIC Present, demonstrates knowledge, & performs duties No No No No No 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC on site, they are the same people as normal but they have very little understanding of food safety and the food code. Due to the high number of risk factors, No PIC on site.
10 1 Handwashing sinks supplied & accessible No No Yes Yes No 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed peas and carrots thawing in the HS. CDI-FE removed them and put them in the WIC
15 1.50 Food separated & protected No No No Yes No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: Observed RTE noodles below raw beef in the WIC. Observed cooked shrimp in front of raw shrimp in the prep unit. CDI-EHS explained and FE moved items, raw shrimp in front of cooked and raw beef below noodles. REPEAT.
16 3 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed several containers with stickers from 5/18, 5/12 etc. FE explained they find it difficult to remove stickers and they add new stickers on top instead of removing them. CDI-EHS and FE went through and pulled all the containers with stickers and EHS showed how to properly wash/rinse/sanitize because if the dishes were properly soaked the sticker would not be too difficult. They explained after they wash with warm soapy water ***(EHS noticed they had no hot water-they had to flip a breaker for hot water to turn on-reached 110F in 10mins) then they sanitize with bleach water, then they rinse. EHS explained the proper procedure of wash/rinse/sanitize and showed them in the 3-comp how to do properly.
24 3 Time as a Public Health Control; procedures & records No No Yes Yes No 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observd no time stamps for today, times tamps were from 5/18. That is when EHS discovered they do not wash the stickers off. See #16 violation for more info. CDI-FE removed food and put it in a new clean container and added time stamp.
38 1 Insects & rodents not present; no unauthorized animals No No No No No 6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door open, a few gaps to the outside, big enough for pests. Observed flies in the kitchen area.
47 1 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No Yes Yes No 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed cooked egg rolls and dumplings sitting in plastic containers, stored on top of the bamboo garden menu. EHS explained they cannot keep the food stored there. Observed cooked beef stored in a Harris teeter to go bag. CDI-FE removed food and put in a new clean container. 4-501.11 Maintain equipment in good repair. Observed WIF not able to close due to ice. Rusted shelves and the bottom of prep tables.
49 1 Non-food contact surfaces clean No No No Yes No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Rice cookers, food storage container lids and sides, prep unit sides, shelves are all in need of cleaning. REPEAT.
55 1 Physical facilities installed, maintained & 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, walls ceilings in need of cleaning. REPEAT.