A98
ST JOSEPH VIETNAMESE CATHOLIC CHURCH
4929 SANDY PORTER RD, Charlotte, NC 28273
Restaurant · NC permit/State ID 2060018324
Latest gradeA (98)
Last inspectedOct 25, 2026
Inspections on record21
On record sinceJul 1, 2015
Score history
Jul 1, 2015Higher is betterOct 25, 2026
Inspections & violations
Oct 25, 2026 A 98 · 4 violations
Inspector comments: Facility was actively in prep during inspection. Food items were not being cooked or cooled during visit.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed drainage hose being stored inside a hand sink. -CDI- drainage hose was removed. (1 pt)
#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 rusted shelves in the WIC. Resurface or replace the rusted shelves. (0 pts)
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no chlorine test strips for the chlorine sanitizer solution. -CDI- EHS provided test strips. (0.5 pts)
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 slight accumulation of debris/residue on the floors in the kitchen. More specifically in some of the harder to reach places. Due to improvement and circumstances from last inspection, points not escalated. REPEAT*** (0.5 pts)
Jun 28, 2026 A 97 · 4 violations
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed e large box of molded bananas in the WIC. -CDI- PIC voluntarily discarded the box of bananas. (1 pt)
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed QUAT sanitizer at 0ppm while actively being used. -CDI- More QUAT sanitizer was added to the 3 comp sink to bring the solution up to 400ppm. Items were removed and avocados-washed. (1.5 pts)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 accumulation of debris and grime on the floor of the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drink on top of prep surface while actively being used. No contamination was observed. -CDI- Drink was relocated to an appropriate location. (0 pts)
Feb 22, 2026 A 97.5 · 4 violations
Inspector comments: Facility was not actively cooking any TCS food products upon arrival or during the inspection. All TCS foods were correctly being held on TPHC. PIC stated that they start preparing the food items at 5am.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hose from water filter stored in a hand sink. -CDI- hose was removed. Due to improvement from last inspection, points not escalated. REPEAT*** (1 pt)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed dishes wet stacked while said to be clean and dried. Separate to allow proper air drying. (0.5 pts)
#49 · Non-food contact surfaces clean −1
Repeat violation
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 slight accumulation of debris on wire racks int he WIC. Observed heavy accumulation of food debris/residue on the sides of the fryers. Increase cleaning frequency. REPEAT*** (1 pt)
#55 · Physical facilities installed, maintained & clean
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 the accumulation of food debris/residue on the floors behind some of the larger pieces of equipment. Increase cleaning frequency. (0 pts)
Oct 26, 2025 A 95.5 · 7 violations
Inspector comments: Facility was done cooking upon arrival for inspection. There were no TCS food items that were being stored in the WIC during inspection. The functional RIC’s were strictly being used for volunteers food, and other food items were correctly being held on TPHC.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager on site during inspection. REPEAT*** (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed 2 hand sinks with plates and plastic bags being stored in them upon arrival. Hand sinks may not used for anything other than handwashing. -CDI- Items were removed from the hand sinks. (1 pt)
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed 3 molded jalapeños in a large container in the WIC. The jalapeños had not been washed yet and are not considered to be RTE. -CDI- PIC removed the adulterated jalapeños and voluntarily discarded them. EHS instructed to thoroughly was the jalapeños that were not molded before use. Due to the severity of the violation, points not taken. (0 pts)
#38 · Insects & rodents not present; no unauthorized animals −1
Corrected during inspection
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a live roach as well as multiple dead roaches in the electric box next to the hand sink by the cook line. Service facility for pests. -CDI- PIC dispatched the live roach and cleaned up the others. (1 pt)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several stacks of wet stacked dishes while being stored as clean and dried. Separate the necessary dishes to allow proper air drying. (0.5 pts)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair.
Observed several RIC’s that were non-functional. Also observed a leak coming from another piece of equipment. PIC stated that he has placed a work order for the leaking piece of equipment. Repair, replace, or remove any non functional pieces of equipment. REPEAT*** (0.5 pts)
#49 · Non-food contact surfaces clean −0.5
Repeat violation
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 food debris/residue build up on the wire racks in the WIC. Also observed the accumulation of grime on the gaskets of the WIC and WIF. Increase cleaning frequency. REPEAT*** (0.5 pts)
Jun 29, 2025 A 91.5 · 7 violations
Inspector comments: EHS observed several key improvements since the last inspection.
1. All items on TPHC properly labeled for time.
2. No food for sale out doors or food being returned to vendor after service.
3. Quat sanitizer in use at proper strength during ware-washing.
4. No use of hand sink for purposes other than handwashing observed.
EHS advises the PIC that TPHC written procedures should be made available for staff onsite and inspectors upon request. 10 day verification required for absence of procedures today.
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite during inspection. Designated volunteer was still knowledgeable of operation and process's. (-1)
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes with food debris or grease residue stored as clean.
CDI- PIC re-washes and sanitizes dishes at 3 comp sink with quat at 250ppm. (-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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#23 · Proper date marking & disposition
Corrected during inspection
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 cooked ground beef thawing in WIC without date mark.
CDI- PIC dates pork. (-0)
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 .
#24 · Time as a Public Health Control; procedures & records −3
Repeat violation
REPEAT. 10 DAY VR.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written procedures for TPHC with all foods served held on time.
If no TPHC written procedures are readily available at next inspection, permit action may result due to repeat violation. (-3)
TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
REPEAT.
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed several foods throughout facility stored in plastic grocery bags. EHS reasserts that these bags are food grade and shall not be used. (-2)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.
Observed several reach in coolers and lowboys non-functional and either empty, or being used for dry storage.
Repair or replace equipment no longer in use- do no not use coolers for dry storage. (-0.5)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed severely stained cutting board in ware-washing area.
EHS advises board should be removed from service.
#49 · Non-food contact surfaces clean −0.5
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 food spills and debris inside chest freezers and walk ins, and black residue on non-food contact surface of ice machine. Increased cleaning frequency is advised. (-0.5)
Feb 23, 2025 A 90 · 10 violations
Inspector comments: EHS observed that the facility was cooking outside under a tent. Father Truong stated that they were not serving food outside, only cooking. EHS advised Father Truong that they were not allowed to cook outside. Father Truong advised food employees to discontinue cooking outside.
EHS assisted with TPHC forms during the inspection. EHS will return to verify that facility has implemented TPHC documentation. All food must be discarded at the end of the 4 hour holding period.
VN Tofu House is delivering tofu to the Church every Sunday. PIC stated that after the church sell the vendor comes back to pick the leftover tofu. EHS advised that they are not allowed to give the food back to the vendor because it has been sitting out of temperature for 4 hours. PIC stated they will not give leftovers back to the vendors.
EHS discussed with PIC Paul Tran the possibility of designating a volunteer only refrigeration and freezer unit.
PIC stated that food preparation starts around 6-6:30AM and food is placed out for sale starting at 7:30AM.
#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 Observed that the facility did not have a. Vomiting and diarrheal plan. EHS provided PIC with the documentation.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed items stored in two of the hand sinks. CDI- PIC removed items from the hand sink.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed no sanitizer in use at 3 comp sink during ware-washing process. CDI- PIC sets up sanitize basin with Quat sanitizer. Repeat.
#24 · Time as a Public Health Control; procedures & records −3
Repeat violation
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite, when all items served are held on time. CDI- EHS provides TPHC form and assisted PIC with starting the forms. EHS educated PIC on procedures for TPHC.
TPHC procedure template: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
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 no labels for items held on TPHC. CDI- EHS explains proper time labeling to PIC. EHS will ensure that all food is sold or discarded at the end of the 4 hour period. REPEAT. Full Points.
#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 several unlabeled containers in the kitchen. Label all containers once it has been removed from its original packaging.
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the ground inside WIF. REPEAT.
3-306.11 Protect food on display using shields, packaging, or other effective means. Observed food without covering being offered for service in the dining area. Trays were uncovered and items were unprotected. CDI- PIC advised volunteers to cover the food.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed grocery bags being used to store food throughout the facility. EHS advised that this is not allowed because the bags are not food grade. CDI- PIC removed all bags they were able to and will speak to volunteers about not using the bags moving forward.
#43 · In-use utensils: properly stored −0.5
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 plastic bowls being used for shopping non TCS foods, without handles for employees to grab without contacting the food. Provide alternate scoops with handles at earliest opportunity. REPEAT.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on multiple clean dish racks in warewashing area. Air dry dishes before stacking to reduce risk of contamination. REPEAT. Full points.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips for the quat sanitizer used in the 3-compartment sink. EHS provided PIC with a few test strips they had to get through the service. Purchase test strips. 10-day VR Required.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Light intensity measured at 1 foot candle in WIF. Front light bulb was non-functional. Repair light bulb and provide at least 10 foot candles of light intensity.
Oct 27, 2024 A 92 · 9 violations
Inspector comments: All items served are held on TPHC. No warmer boxes are adequate to properly hold food at 135F and above. PIC is instructed to maintain time labels at all times.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed no sanitizer in use at 3 comp sink during ware-washing process. CDI- PIC sets up sanitize basin with Quat sanitizer. (-1.5)
#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 cooked pasta, sliced lettuce, and RTE hotdogs in large RIC #5 between 45F-49F. CDI- PIC places on TPHC, will discard at the end of service. (-1.5)
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite, when all items served are held on time. CDI- EHS provides temporary TPHC procedures and attaches template to inspection for permanent records.
TPHC procedure template: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
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 no labels for items held on TPHC. CDI- EHS explains proper time labeling to PIC, who applies label. (-1.5)
#36 · Thermometers provided & accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer for use with TCS foods. Only thick probed, analogue dial meat thermometer available. PIC shall provide an approved thermometer at the earliest opportunity. 10 day VR required. (-.05)
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the ground inside WIF. REPEAT. (-2)
#43 · In-use utensils: properly stored
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 plastic bowls being used for shopping non TCS foods, without handles for employees to grab without contacting the food. Provide alternate scoops with handles at earliest opportunity. (-0)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on multiple clean dish racks in warewashing area. Air dry dishes before stacking to reduce risk of contamination. (-.05)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed double lowboy in main prep area not functioning and used as dry storage. Repair, replace, or remove broken equipment from the premises at earliest opportunity. (-0)
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee handbags and other personal possessions stored beside food laid out for service. (-.05)
Feb 16, 2024 A 90 · 9 violations
Inspector comments: Scorecard relocated from right side of freezer by kitchen entrance to left side, below wall clock. Scorecard location was not clearly visible to customers entering the auditorium.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of reportable illnesses and symptoms. CDI - EHS provided Vietnamese employee health poster to PIC and reviewed reporting/restriction/exclusion requirements with PIC.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
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 eating apple in kitchen. EHS reminded employee to eat outside of the kitchen. CDI - employee left kitchen.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels available at any hand sink. REPEAT. CDI - PIC replaced paper towels.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs stored over carrots and raw pork stored over beans in WIC. REPEAT. CDI - PIC rearranged food storage.
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. Observed resealable bag of raw ground pork stored next to, and touching, sealed package of whole pork loin on cart in WIC. CDI - PIC placed raw ground pork in separate container on bottom of cart.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue and lettuce debris on deli slicer. CDI - PIC placed note on slicer to be cleaned before use when dish washers come in.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on floor in WIF. REPEAT.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Reattach prep sinks, hand sinks, and 3-comp sinks to wall and seal. Gaps visible where sinks meet wall.
#49 · Non-food contact surfaces clean −0.5
Repeat violationFollow-up verification required
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 heavy residue buildup in reach in freezer by kitchen entrance, on outside of kitchen. REPEAT.
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
6-303.11 Provide required lighting intensity. Light intensity measured at 1 foot candle in WIF. Front light bulb was non-functional. Repair light bulb and provide at least 10 foot candles of light intensity. REPEAT.
Oct 26, 2023 A 92.5 · 13 violations
#2 · Certified Food Protection Manager −1
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: http://meck.co/FoodSafety Observed PIC without certification today. -1-
#5 · Procedures for responding to vomiting & diarrheal events −0.5
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomiting and diarrheal plan available for inspection today. VR no later than 11/02/2023 to ensure facility has vomiting and diarrheal event cleanup written plan available for staff. -.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in one out of four handsinks visited today. CDI - PIC refilled. REPEAT -1- POINTS NOT ESCALATED TODAY DUE TO AVAILABILITY OF PAPER TOWELS IN KITCHEN. -1-
#15 · Food separated & protected
Corrected during inspection
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: http://meck.co/FoodSafety Observed raw ground pork stored over container of ginger. CDI - Storage order corrected. -0-
#23 · Proper date marking & disposition −1.5
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 no date marking on TCS foods prepared on previous days including spring rolls, cooked stuffed banana leaves and other TCS foods. VR no later than 11/02/2023 to ensure facility is date marking TCS foods. -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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed medicines and chemicals stored on top of ice machine close to multi-purpose room. CDI - PIC moved these items. -1-
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled trigger bottle of chemical. CDI - PIC labeled.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household bug spray in facility for pesticide. CDI - PIC removed from facility.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two (2) side doors propped open during inspection. Keep closed. -0-
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on floor in WI freezer and WI cooler. Keep at least six (6) inches off floor. -1-
#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. Observed plastic bowls without handles used as dispensers and scoops in sugar and other dry goods with handles touching food. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspection
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed white and black garbage bags used as food contact surfaces in freezers and shopping bags used as food contact surfaces in freezers and refrigerators. CDI - PIC educated about safe materials for storing food. -.5-
#49 · Non-food contact surfaces clean
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 cleaning needed inside all freezers and on insides and outsides of storage containers for dry goods and equipment parts. -0-
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
6-303.11 Provide required lighting intensity.
Observed light was out in Walk-in freezer. Repair light. -1- REPEAT
Jun 25, 2023 A 98.5 · 2 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at prep area, cook’s line, and dish area hand wash sinks. CDI - PIC replaced towels at time of inspection. - 1 -
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-303.11 Provide required lighting intensity.
Observed light was out in Walk-in freezer. Repair light. - 0.5 - REPEAT
Feb 17, 2023 A 97 · 3 violations
Inspector comments: Only preparation was being conducted at time of visit.
Cooking occurs on Sunday morning beginning around 6:30/7:00.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
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: http://meck.co/FoodSafety Observed raw ground pork stored over container of ginger. CDI - Storage order corrected. REPEAT -3 points
#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
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 containers of rice and hard boiled eggs cooling with tight fitting covers. CDI - Covers were removed to provide for air flow and rapid cooling.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity.
Observed light was out in Walk-in freezer. Repair light.
Jul 14, 2022 A 94 · 5 violations
Inspector comments: No food was being cooked today.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
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: http://meck.co/FoodSafety Observed raw ground pork stored over container of ginger. CDI - Storage order corrected. REPEAT -3 points
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
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. 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 raw pork bones and raw chicken in water sitting at the prep sink at room temperature with no change in temperature in 10 minutes. CDI - Items were moved to WIC to cool down. -1.5 points
#49 · Non-food contact surfaces clean −0.5
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 general cleaning needed to exterior of RIC #1 & #24. Increase frequency of cleaning. -0.5 points
#55 · Physical facilities installed, maintained & clean −0.5
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 black build-up on caulking at wall behind 3-comp sink. Increase frequency of cleaning. -0.5 points
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a bottled water stored in ice of ice machine. CDI - Bottle was moved. Keep employee food in designated area. -0.5 points
Jan 14, 2022 A 93 · 6 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC was present during inspection. Food employee stated the manager is normally at the facility but was not today. -1 points
#2 · Certified Food Protection Manager −1
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: http://meck.co/FoodSafety No one has a CFPM ANSI certification. -1 points
#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 For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided guidance documents. -0 points
#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 For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken and pork over RTE margarine. CDI - Storage order was corrected. -1.5 points
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer soiled with food debris stored clean. CDI - slicer was broken down to be W/R/S. REPEAT -3 points
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test trips to test Quat sanitizer for 3-comp sink. A VR is REQUIRED no later than 01/18/2022 to verify compliance.
Feb 20, 2020 A 92 · 5 violations
#13 · Food separated and protected −3
Corrected during inspectionRepeat violation
3-302.11(A) Separate unwashed produce from ready-to-eat foods. - P Observed unwashed vegetables stored above ready-to-eat items in walk-in cooler. CDI- items were reversed.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on meat slicers in kitchen area. CDI- Slicers were taken about, and cleaned.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE.
VR- facility has up to ten days to clean unit.
#21 · Proper date marking and disposition −1.5
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken broth and soup that were dated 1/20/20 and 2/10/20 repectively. CDI- items were discarded.
#26 · Toxic substances properly identified, stored, and used −1
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed a container of "Raid Ant & Roach killer" marked "for Household use only" were stored in facility. CDI- containers were removed from facility. REPEAT.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-202.11 Food-Contact Surfaces-Cleanability - PF Observed several cracked and damaged containers in clean area in dish machine. VR- facility has up to ten days to removed items.
Oct 18, 2019 A 95.5 · 4 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food prep surfaces during food prep. CDI- Drinks were placed on the bottom shelf.
#8 · Handwashing sinks, supplied and accessible −1
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bowl container equipment parts and utensils stored in hand sink in dish room. CDI- container of equipment parts and utensils was removed.
#13 · Food separated and protected −1.5
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed container of unwashed tomatoes stored above container of ready-to-eat items in refrigerator. CDI- items were reversed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above ready-to-eat items in walk-in cooler. CDI- Raw pork was removed to a shelf where no cross-contamination could occur.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed a container of "home Defense" that is marked "for Household use only" CDI- Container was removed from facility.
Jun 5, 2019 A 95 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspectionRepeat violation
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment shall be cleaned to sight and touch. Observed meat debris on slicers stored underneath prep table in kitchen area. PIC stated that those slicers are no longer used. Suggestion was made to cover them or store them were they cannot be contaminated. CDI- Slicers were cleaned properly.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
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 one container of chicken broth and one container of sauce that were not dated. Items were made on 6/2/2019 according to PIC. CDI- Items were discarded into trash.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-205.10 Food Equipment, Certification and Classification - C Observed food processor in kitchen that is not commercial.
#53 · Physical facilities installed, maintained and clean −0.5
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. Clean splash from walls behind prep stations and equipment in kitchen area.
Feb 1, 2019 A 92 · 7 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee cut off faucet with bare hands after washing hands. CDI- Employee rewashed hands the correct way.
2-301.15 Where to Wash - PF Observed employees washing hands in a prep sink. Handwashing shall be performed in a hand sink. CDI- Employees rewashed hands in hands sink.
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspection
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Clean interior of ice machine (observed mold and mildew).
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed dried food debris on containers stored in clean area. Also, observed dried meat debris on slicer blade in kitchen area. CDI- slicer blade and pots were removed for cleaning.
#36 · Insects and rodents not present; no unauthorized animals −1
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door leading to the kitchen area was propped open at first part of the inspection.
#37 · Contamination prevented during food preparation, storage and display −1
3-305.11 Food Storage-Preventing Contamination from the Premises - C Store food in a clean, dry location, not exposed to contamination. Observed packages of food that had thick blocks of condensation them stored in the reach-in freezer. CDI- food was discarded into trash.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers in dish room that were stacked wet.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food debris on food processors, mixers, refrigeration units, and burners in kitchen area.
#53 · Physical facilities installed, maintained and clean
6-501.12 Cleaning, Frequency and Restrictions - C Observed dried food debris on wall near meat slicer in kitchen area.
Sep 6, 2018 A 90.5 · 10 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at on handwashing sink. CDI, soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at 2 of the 3 handwashing sinks in kitchen. CDI, paper towels provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning rags(dry) as well as plastic gloves stored in handwashing sink. CDI, items moved.
#11 · Food in good condition, safe and unadulterated
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented cans stored for use. CDI, dented cans removed.
#13 · Food separated and protected −3
Repeat violation
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above ready to eat broth. CDI, items reversed.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods. CDI, items reversed.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Repeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed previously cleaned and sanitize pots and pans stored in shelving, with live roaches in them. CDI, pots and pans removed for cleaning.
#21 · Proper date marking and disposition −3
Repeat violation
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 cooked meat, and broth without date mark. PIC Stated items were cooked more than 24 hours prior to inspection. CDI, items marked.
#33 · Approved thawing methods used
Corrected during inspection
3-501.13 Use approved thawing methods. Observed several containers of raw beef thawing in kitchen, outside of refrigeration.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in kitchen and in dish room. Observed roach carcasses on around paper towel dispensers and prep sink.
#37 · Contamination prevented during food preparation, storage and display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods such as containers of raw beef stored on the floor in freezer.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pots an pans stored on the floor.
#53 · Physical facilities installed, maintained and clean
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 walls near prep sink in need of cleaning. Observed roach carcasses and other debris on walls.
May 31, 2018 A 94.5 · 6 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef. CDI, items switched.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken, raw eggs, and raw beef stored above ready to eat foods in walk in and in reach in cooler. CDI, raw animal foods moved under ready to eat foods.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods. CDI, unwashed produce moved.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade stored as clean with dark brown build up and metal shavings. Ensure blade is cleaned after every use or at least every 4 hours. CDI, can opener placed at 3 comp sink for cleaning.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
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 foods such as broth, and deli meat without date mark. CDI, items marked.
#34 · Thermometers provided and accurate −1
Repeat violationFollow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer produced. VR
Repeat
#37 · Contamination prevented during food preparation, storage and display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in walk in freezer. Observed bag of onions stored on the floor. Items moved.
Repeat
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. Repeat
Oct 29, 2017 A 95 · 9 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 1 pt. Observed multiple drinks stored on prep surfaces throughout the kitchen. Observed employees eating on prep surfaces. CDI: drinks were discarded.
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 1 pt.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed paper towels missing at 3 out of the 4 handsinks including one in dish room. CDI: paper towels provided.
Observed soap missing from 2 out of the 3 handsinks. CDI: soap was provided.
Observed handsink in dish room with lots of storage inside basin. CDI: storage removed and handsink made accessible.
#9 · Food obtained from approved source
Follow-up verification required
General Comment: 0 pts. 3-201.11 Use food from approved sources only. -P. Observed multiple bags of food stored in grocery bags and other foods that could not be identified as to proper source. Food observed stored throughout in reach-in coolers, walk-in freezers, and walk-in cooler. According to PIC these food items are not on the menu and are mostly for the volunteers.
Verification required by 11/8/17
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 1.5 pts. Observed no sanitizer available for use. CDI: bleach was purchased and prepared at 50ppm at 3-compartment sink with training by EHS.
Observed employees washing and rinsing dishes at dish area without sanitizing. CDI: training provided; proper methods now being followed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes in dish room stored with debris. CDI: employees in process of recleaning all dishes.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
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. 0.5 pts. Observed a large pot of beef stock that had been placed inside walk-in for cooling at 183F. CDI: training process on proper cooling procedures and methods; beef stock removed from freezer and transferred into 4 shallow pans and placed inside walk-in freezer.
#34 · Thermometers provided and accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. 0.5 pts. Observed no food thermometer available for use.
Verification required by 11/8/17
#37 · Contamination prevented during food preparation, storage and display
General Comment: 0 pts.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread stored on the floor inside walk-in freezer and some food uncovered.
#42 · Utensils, equipment and linens: properly stored, dried and handled
General Comment: 0 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans in dish room wet stacked.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. 0.5 pts. Observed no test kit available for testing bleach sanitizer.
Verification required by 11/8/17
Jul 1, 2015 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ST JOSEPH VIETNAMESE CATHOLIC CHURCH” or State ID 2060018324). Inspection type (routine vs. follow-up) is not published in the county's data.