Inspection Management System
Premise Information
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NameGONG CHA Rules Governing Inspection Scores.
Address601 S KINGS DR Restaurants: 
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STE KDay 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 7/13/2022 
Final Score @ Grade
87.50 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 Yes No No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of control in facility. Prep unit is out yet food items are still being stored with no food safety procedures in place. Tapioca bubbles not labeled and hand sinks not stocked. Facility needs staff training on all levels. - 1 -
2 1 Certified Food Protection Manager No No No Yes No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: Observed no CFPM on site during inspection. - 1 -
5 0.50 Procedures for responding to vomiting & diarrheal events No No Yes Yes No 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: Observed no vomit/diarrhea plan available in facility. CDI - PIC was emailed vomit/diarrhea plan to print and post. - REPEAT - 0.5 -
10 1 Handwashing sinks supplied & accessible No No Yes No No 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front line hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back kitchen hand sink CDI - Sinks stocked. - 1 -
22 3 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed various jelly’s and puddings holding between 60-65F in prep top. Food employee disclosed to EHS that prep unit is not working, and they have a work order in. CDI - Items were placed on TPHC until cooler has been repaired. Items added to TPHC form. - REPEAT - 3 -
23 0 Proper date marking & disposition No No Yes No 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed heavy cream and milk not date marked in various coolers. CDI - Items date marked. - 0 -
24 3 Time as a Public Health Control; procedures & records No No Yes Yes No 3-501.19 Time as a Public Health Control (P) (Pf) Observed tapioca bubbles that are held on TPHC with no times marked. Items were made and put out around 30 minutes ago. CDI - Start and end times marked on tape. - REPEAT - 3 -
28 0 Toxic substances properly identified stored & used No No Yes No No 7-202.11 Restriction - Presence and Use (P) Observed residential grade pest control spray stored by back mop sink. CDI - EHS instructed PIC to take out of facility. - 0 -
33 0.50 Proper cooling methods used; adequate equipment for temperature control No No No No Yes 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed main prep top used in facility out of service. This is essential to facility cold holding compliance. A VR will occur no later than 7/23/2022 to ensure unit has been repaired. - 0.5 -
36 0.50 Thermometers provided & accurate No No No No Yes 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: or view our training video at the following weblink: Observed no thin probed thermometer on site. A VR will occur o later than 7/23/2022 to ensure thin probed thermometer has been purchased. - 0.5 -
41 0 Wiping cloths: properly used & stored No No No No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. - 0 -
43 0 In-use utensils: properly stored No No Yes No No 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed whisk used to stir boba while cooking stored in container of water at 74F. CDI - water emptied. - 0 -
47 1 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential refrigerator used for TCS food items in kitchen. Remove. - REPEAT - 1 -
49 0 Non-food contact surfaces clean No No No No 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. Observed inside of gaskets in reach in coolers with black buildup. Clean as needed. - 0 -
56 1 Meets ventilation & lighting requirements; designated areas used No No No Yes No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket comingled with jelly packets in kitchen area. - REPEAT - 1 -