A93
SZECHUAN MANSION HOT POT
8046 PROVIDENCE RD, UNIT D, Charlotte, NC 28277
Restaurant · NC permit/State ID 20600111456
Latest gradeA (93)
Last inspectedOct 12, 2026
Inspections on record3
On record sinceNov 4, 2025
Score history
Nov 4, 2025Higher is betterOct 12, 2026
Inspections & violations
Oct 12, 2026 A 93 · 8 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC said he did not have any written procedures for clean up procedures for vomiting/diarrhea. CDI-emailing clean up procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on prep top. Store employee drinks below food, clean dishes and single service.
#11 · Food obtained from approved source −1
Corrected during inspection
3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf. Observed several different packages of food and drinks not meeting this rule. CDI-foods discarded
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meats stored above garnishes like parsley and edible flowers. Protect garnishes from contamination, as they are edible. CDI-garnishes relocated. Observed raw vegetables on prep table with lamb during skewering process. Keep vegetables separated from raw meat during preparation and storage. CDI-lamb relocated.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over sauces and ready to eat items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed double stacked TCS foods >41F. CDI-foods voluntarily. Discarded
Observed fermented bean sauce on sauces table at room temp. Commercial product that says to refrigerate after opening. Keep 41F or below, use TPHC (emailing form) or have product assessment to see if non-TCS.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Follow-up verification required
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed majority of foods not date marked. Discussion with PIC about when foods must be date marked. Also saw cooked foods now thawing without original date mark or thaw date mark. Verification Required. During future inspection foods without date marks may need to be discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#43 · In-use utensils: properly stored −1
Repeat violation
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle down in ice. Many to-go containers being used as scoops. Use scoops with handles.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezers being utilized. Chest freezers are not approved pieces of equipment -0-
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed tofu containers being reused, these containers are not intended to be washed and reused. Discard once empty. Homemade scoops being used. Discard homemade scoops made from cut food bottles. -.5-
Apr 7, 2026 A 97.5 · 5 violations
Inspector comments: Facility is receiving braised beef tripe and braised pork ribs from Szechuan Mansion Hot Pot Cary. Per NCDHHS, retail food establishments may not sell or transfer food to another retail food establishment with different legal ownership without a North Carolina Department of Agriculture (NCDA) permit. Facility must discontinue receiving food from Szechuan Mansion Hot Pot Cary. Prior to the next inspection, foods shall either be prepared in the establishment or obtained from an alternate approved source.
PIC stated some raw proteins are par-cooked before being frozen. REHS did not observe this practice, or any items that are intended to undergo non-continuous cooking during inspection. REHS advised PIC to cease this practice without prior approval from MCHD.
REHS provided employee health policy, cooling posters, TPHC forms, storage order guides, and bodily fluid clean up procedures in English and Spanish during inspection.
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed rehydrated shiitake mushrooms and cut tomatoes being held outside of temperature control during inspection. Observed half n half in drink prep holding above 41F. Observed various TCS foods in broth prep holding above 41F during inspection. See temperature chart. Ambient in unit 44F. PIC confirmed all out of temperature items had been removed from WIC or prepared less than two hours prior to inspection. Tomatoes, mushrooms, and items in broth prep moved to working units to cool down. Half n half voluntarily discarded. Maintenance contacted during inspection.
72 hour VR required.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed various hot pot meats served raw with no asterisk or alternative symbol leading customers to the consumer advisory. Addition necessary.
10 day VR required.
0.5 pts.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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
Observed marinated frog legs cooling while in a deep, covered container. Frog legs were not cooling hastily. See temperature chart.
CDI - PIC moved to RIF uncovered. Cooling hastened.
0 pts.
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 .
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed various pint containers being used to portion and dispense food being stored in contact with the foods. Ensure all dispensing utensils have a proper handle.
0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed cardboard lining shelves in various areas throughout kitchen during inspection. Removal to preclude pest harborage necessary.
Repeat. 0.5 pts.
Nov 4, 2025 A 97 · 4 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw food items stored above RTE food items in 2 Reach in coolers. All other coolers had correct storage. CDI - Storage was rearranged during inspection. - 1.5 -
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
Follow-up verification required
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the bulk of food items across facility with no dates marked. CDI - Discussion was had with PIC and chef. Day dots were provided and items were marked with their day of prep. If any prep dates were unknown, items were voluntarily discarded. - 1.5 -
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 .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed labels needed on sauces/spices on Wok-cart. Observed a few labels needed on squeeze bottles across from cook line. Label with the common name of food item. - 0 -
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed inside of one cooler, and a single shelf in dry storage lined with cardboard. EHS had a discussion with PIC letting them know to replace with something more non-absorbent (tin foil, sheet pan, etc.).
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SZECHUAN MANSION HOT POT” or State ID 20600111456). Inspection type (routine vs. follow-up) is not published in the county's data.