Premise Information Return to Inspections Name HOUSE OF LENG Rules Governing Inspection Scores. Address 2712 W MALLARD CREEK CHURCH RD Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP CHARLOTTE NC 28262 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Mecklenburg Residential Care and Local Confinement:  Select Rules Inspection Date 12/14/2023   Final Score @ Grade 92.50 A NC Department of Environmental Health:  Website General Comments Facility must continue to improve cooling of large batches of chicken and rice. Food can not sit at room temperature unmonitored or unlabeled in the food temp danger zone. The can wash outside needs to be resurfaced to remove concrete cracks.

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 15 0 Food separated & protected No No Yes Yes No 3-304.11 Food shall only contact surfaces of clean equipment and utensils. Observed a disposable bag being used to slip gloved hand in to scoop the lomain noodles. Use approved clean utensil. CDI- thrown away 16 0 Food-contact surfaces: cleaned & sanitized No No No Yes No 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice shoot inside ice machine needs further cleaning. 20 1.50 Proper cooling time & temperatures No No Yes No No 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 3 bus tubs of cooked rice from the night before at 50-54F in the center. All rice was discard in the dumpster CDI Observed large bowl of chicken in freezer, moved from the cooler that was 50F from the night before at 50F in the center. Chicken discard in the dumpster. CDI For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . 23 1.50 Proper date marking & disposition No No Yes Yes 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 Observed sweet and sour shrimp without a date label. Ensure the date marking for the line cooler is clear and every food stored inside is labeled. CDI- Labeled the shrimp Overall much better For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . 24 1.50 Time as a Public Health Control; procedures & records No No Yes Yes No 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed 2 rice containers with 1 label, one cooked chicken no label under hot wells, 1 cooked chicken under prep sink not labeled, Singapore noodles no label, ALL food using time as control rather than temperature must be in the procedures and labeled so that it can be tracked easily and discarded on time. CDI- labels were added at the time of the inspection Much improved so no point escalation. 28 1 Toxic substances properly identified stored & used No No Yes No No 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two bottles bleaching out the strips, one was foamy. CDI- diluted and discarded. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner hanging with the clean dishes. CDI- moved the product. 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 CDI- Food was moved to freezer and product to be turned and spread out Observed multiple bowls of chicken being cooked for advanced prep and cooling for use at a later time. The cooling process should be monitored with thermometers and moved out of large batches cooling at room temperature. Suggest rolling rack and sheet pans for large batch cooling and much shallower portions of rice. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . 40 0.50 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 staff that pack food without hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on wrist of packer. 41 0.50 Wiping cloths: properly used & stored No No No Yes No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet rags down the line and in prep sink area. .