Inspection Management System
 
  
 
Premise Information
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NameBAODING Rules Governing Inspection Scores.
Address4722 SHARON RD Restaurants: 
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SUITE FDay Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28210
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 1/3/2023 
Final Score @ Grade
90 A
NC Department of Environmental Health: 
Website
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 NANOCDIRVRComments
1 1 PIC Present, demonstrates knowledge, & performs duties No No No No No 2-103.11(D,H,I) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed A number of PIC managerial duties not being fulfilled including: Handwashing, cooling methods, and maintaining temperatures.
8 2 Hands clean & properly washed No No Yes No No 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple employee go inside of the walk in cooler and return to working with foods without washing their hands in between. REHS recommend team having an educational training to fully show team members the process in carrying out handwashing. Demonstration given to one team member.
10 1 Handwashing sinks supplied & accessible No No Yes Yes No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at rear sink upon arrival. CDI- Paper towels were provided during the inspection.
15 0 Food separated & protected No No Yes No No 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored behind raw beef bot outside of original packaging inside of walk in freezer. CDI- Items were reorganized according to their final cook temperature during the inspection.
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 Observed foods such as pooled eggs in two locations, beef in two locations, and cooked chicken also above temperature threshold of 41F. Foods above 45F were discarded. Foods in between 42F-45F were cooled.
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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed lettuce prepared the day before holding inside of prep unit without date marking. CDI- Lettuce was dated during the inspection.
33 1 Proper cooling methods used; adequate equipment for temperature control No No Yes Yes 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice cooling in deep metal pan in the walk in cooler. CDI: rice separated into shallow and thin sheet pans to cool quickly. Observed items such as lettuce also cooling tightly wrapped. CDI- Removed wrap during inspection and broke foods down in to smaller portions.
35 0 Approved thawing methods used No No Yes No No 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing at room temperature on prep sink. Foods must be thawed under running water, completely submerged with the water being at a temperature of 70F or below. Shrimp was moved to walk in cooler to complete thawing process.
38 1 Insects & rodents not present; no unauthorized animals No No No Yes No 6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Observed around 15 total live and multiple dead roaches in total found in dry storage and both dish areas. Be vigilant in efforts to further control the spread of pests. Pest control records were checked.
43 0 In-use utensils: properly stored No No Yes No No 3-304.12 In-Use Utensils, Between-Use Storage Observed scoop stored in paprika with handles touching food. Handle was removed and sent to the dish area.
44 0 Utensils, equipment & linens: properly stored, dried & handled No No No No No 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Dishes shall be stored in a manner that allows them to properly air dry.
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No No No 4-501.11 Maintain equipment in good repair. Replace worn and torn gaskets.
49 0.50 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 shelving for air drying dishes with build up. Recommend to clean to avoid any contamination.
55 0.50 Physical facilities installed, maintained & clean No No No No No 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. 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 a damaged bulging wall beside dish area. Wall is housing many roaches. Needs repair immediately. Floors throughout need additional cleaning. Walls in some areas need additional cleaning too.