A97
BANH MI BROTHERS
230 E W T HARRIS BV, SUITE A7, Charlotte, NC 28262
Restaurant · NC permit/State ID 2060018829
Latest gradeA (97)
Last inspectedAug 19, 2026
Inspections on record26
On record sinceMay 25, 2017
Score history
May 25, 2017Higher is betterAug 19, 2026
Inspections & violations
Aug 19, 2026 A 97 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed interior of microwave with splash residue build-up. Per PIC, microwaves is cleaned every other day. Increase cleaning frequency to at least every 24 hours and as needed to preclude debris and splash build-up.
#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 spray bottles of cleaning and sanitizing solutions hanging on side of grill-side hand washing sink. CDI - PIC moved bottles to back storage area.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flying insect by back door of facility. Per PIC, facility is due for pest control service this week. Recommend more frequent pest control visits as needed to preclude entry of flying insects.
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
-REPEAT-
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed sheet pans of beef stored in freezer without covering. Cover to prevent contamination.
May 11, 2026 A 96 · 2 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
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 two cartons of raw shell eggs stored above pork belly and beef in WIC. CDI - PIC reorganized storage order to prevent potential contamination. - 3 - REPEAT
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.14 Unpackaged food shall be protected from contamination during preparation.
Observed bus tub of washed carrots sitting on top of trash can (in use). No visible contamination was observed. CDI - PIC placed carrots in new bus tub and placed it on prep table.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed sheet pans of beef stored in freezer without covering. Cover to prevent contamination. - 1 -
Dec 8, 2025 A 95.5 · 7 violations
#15 · Food separated & protected −1.5
Corrected during inspection
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 two cartons of raw shell eggs stored above pork in WIC. CDI - PIC reorganized storage order to prevent potential contamination. - 1.5 -
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
Observed heavy accumulation of food debris on interior of toaster.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two spray bottles stored at front handwashing sink with no labels. PIC identified contents is sanitizer and degreaser. CDI - PIC labeled bottles.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed approximately two flying insects in dry area storage and one in dining room over course of inspection. No cross contamination of food at time of inspection. Increase regular pest control visits and/or utilize approved mechanical pest control devices as needed. - 1 - REPEAT
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed numerous stacks of metal pans and plastic containers on drying rack stacked together while still wet. CDI- PIC separated pans and showed dish washer proper way to air dry. - 1 - REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed two (2) white cutting boards on small prep unit and in front of steam table with deep grooves with black burn marks. Resurface or replace. - 1 - REPEAT
#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 outside of walk in cooler/freezer doors with build up of soil/debris and gasket around walk in cooler door with accumulation of food/debris. Clean
Aug 8, 2025 A 97 · 7 violations
#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 two (2) pieces of TCS food in WIC (watermelon wedge bin and cooked shrimp) actively cooling with no date marks. All other TCS foods were date marked properly. CDI - PIC confirmed that items were prepared on day of inspection and added date marks to items accordingly.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies in dry area storage over course of inspection. Observed no cross contamination of food at time of inspection. Increase regular pest control visits and/or utilize approved mechanical pest control devices as needed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) metal pans and plastic containers on drying rack stacked together while still wet. CDI- EHS separated pans and containers to promote air drying and demonstrate appropriate clean dish drying to PIC. REPEAT
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspectionRepeat violation
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (fry boxes) on microwave and one (1) stack of single service articles (styrofoam trays) at cubby above mini prep unit with exposed food contact surfaces. All other single service articles were stored under partitions, within plastic wrap, or inverted. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two (2) white cutting boards on small prep unit and in front of steam table with deep grooves with black burn marks. Resurface or replace. REPEAT
#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 outside of most of the equipment observed minor grease on outside of flipping prep top units and crumbs inside drawer utilized to hold bagged banh mi baguettes. Clean non food contact surfaces during routine cleaning procedures. REPEAT.
Note: No escalation in point deduction due to noted improvement; previously noted non food contacts, such as cooler interiors, oven and stove exteriors, and rolling carts, were considerably cleaner than previous inspection.
#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 minor accumulation of dust and soils on wall above 3 compartment sink, ceiling tiles above prep sink and grill area walls, specifically behind ANSUL fixture. EHS observed cleaning of floors at time of visit; clean walls and ceilings at regular intervals as required.
Apr 8, 2025 A 96 · 7 violations
#15 · Food separated & protected −1.5
Corrected during inspection
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 one pan of two (2) unopened rolls of ground pork stored above pork belly in WIC. CDI - PIC reorganized storage order to prevent potential contamination. EHS provided storage order charts for reach in units and WIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) washed orange in beverage RIC stored on lid of relatively clean container of boba. CDI - EHS donned glove and placed orange in separate container.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 one (1) bowl of recently cooked noodles sitting in colander bowl at prep table. Per conversation, noodles were draining and awaiting portioning for cooling. EHS observed noodles held at ambient temperature for extended period of time. CDI - PIC rotated bowl to WIC to improve cooling. EHS provided cooling charts to PIC.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) metal pans and plastic containers on drying rack stacked together while still wet. CDI- EHS separated pans and containers to promote air drying. REPEAT
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (fry boxes) on microwave with exposed food contact surfaces. All other single service articles were stored under partitions, within plastic wrap, or inverted. CDI - EHS inverted single service articles to prevent potential contamination.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two (2) white cutting boards on small prep unit and in front of steam table with deep grooves with black buildup. Resurface or replace. REPEAT
#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 outside of most of the equipment (ovens, stove), shelves of rolling carts, and bread oven on cook line with moderate buildup of soils and grease. Clean frequently to avoid accumulation of soils. REPEAT.
#56 · Meets ventilation & lighting requirements; designated areas used
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one (1) light at grill vent with no shielding. Provide shielding to lights as needed.
Dec 4, 2024 A 95.5 · 5 violations
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
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 kimchi, pork, and shrimp on 4 hour TPHC without start and end time labels. CDI- PIC voluntarily discarded items.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed chicken and rice noodles on 4 hours TPHC with a discard time of 2:18pm. Observed items still in use at 2:45pm. CDI- PIC voluntarily discarded.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on drying rack stacked together while still wet. CDI- PIC separated metal pans to promote air drying. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards on small prep unit and in front of steam table with deep grooves with black buildup. Resurface or replace. REPEAT
#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 outside of most of the equipment on cook line with moderate buildup of soils. Observed heavy black buildup on inside of walk in cooler door frame and caulking around 3 comp sink. Clean frequently to avoid accumulation of soils. -points not escalated due to different comment noted under this violation on last inspection-
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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. Observed vinyl floor tiles throughout back portion of kitchen cracking and peeling. Repair. REPEAT
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 floors throughout kitchen and prep area in need of deep cleaning due to black buildup and food debris, clean frequently behind cooking equipment. Observed food splatter on walls in multiple spots throughout kitchen. Clean thoroughly. REPEAT
Jul 18, 2024 A 96.5 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with buildup of food debris. PIC stated microwave gets cleaned every 2 weeks. Clean and increase frequency of cleaning.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in small prep unit, kimchi in to go cups sitting on top of large prep top, and soy milk and half and half in stand up fridge above 41F, see temperature chart. Observed TCS foods in walk in cooler above 41F due to door being left open for extended period of time. WIC did reach 40F by the end of the inspection with all TCS foods dropping in temperature, see temperature chart. PIC voluntarily discarded raw chicken and kimchi cups. PIC placed opened soy milk and half and half on 4 hour TPHC and voluntarily discarded the rest of the unopened soy milk and half and half in fridge. Observed stand up fridge holding ambient temperature of 52F. EHS will follow up within 3 days.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked together wet on drying rack. CDI- PIC separated all containers to promote air drying.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-502.11(A) Maintain utensils in good repair. Observed 3 rubber spatulas that were melted and torn. CDI- PIC voluntarily discarded spatulas.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards on small prep unit and in front of steam table with deep grooves with black buildup. Resurface or replace.
#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 hood above cooking equipment with heavy buildup of oil. Clean more frequently than every 4 months.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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. Observed floor tiles throughout back part of kitchen that are in disrepair and have trapped water underneath. Repair. REPEAT
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 floors with buildup of black debris, especially under equipment and in corners. Observed walls throughout facility in need of cleaning. Clean.
Mar 20, 2024 A 98.5 · 2 violations
#23 · Proper date marking & 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 Sliced RTE pork and vegan beef lacked date marks. Date marks added.
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 .
#55 · Physical facilities installed, maintained & clean
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.
Repair floor in 3 compartment sink area. No points deducted.
Nov 3, 2023 A 98.5 · 4 violations
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing under the prep table. CDI- Moved to walk in cooler.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspection
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 scissors in use for egg rolls. Scissors are not easily cleanable. CDI- Scissor removed.
#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 ice machine door in need of cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
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. Observed wall damage on the knee wall beside the 3 comp sink. Observed cracking tiles in the kitchen area.
Jul 13, 2023 A 94.5 · 5 violations
Inspector comments: EHS saw walk in cooler elevated in temp again. PIC stated that when they came in at 8am the cooler was at 40F. Employees did not go into the cooler until 9:30am to start food prep for the day. EHS notified PIC that cooler must remain at 41F, even when prep starts. Walk in cooler has been out of temp for approximately 2 hours. PIC moved all TCS foods to walk in freezer to cool. Maintenance was on site during inspection and fixed the walk in cooler. Maintenance stated that they have too much stuff in the walk in cooler. EHS advised PIC to lessen the volume of food in the cooler.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey, ham, pork and noodles in the walk in cooler holding above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
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 time stamp for onion peanut sauce. CDI- Stamp placed on sauce.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.11 Maintain equipment in good repair. Observed walk in cooler holding above 41F. CDI- Cooler cooled to 38F.
#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 walk in freezer fan in need of cleaning.
#55 · Physical facilities installed, maintained & clean −1
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 hood in need of cleaning. Observed wall behind fryers in need of celaning.
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. Observed floors near 3 comp sink with broken tiles.
Apr 6, 2023 A 97 · 3 violations
Inspector comments: NOTE: Facility's walk in cooler was running high in temp when EHS checked it. PIC stated that they had left the door open for an extended period of time for prep. EHS checked food temps in the walk in cooler. Food temps were running high. Foods temped in the front were higher than temps in the back of the cooler. EHS asked PIC to keep cooler closed while EHS took a temp. Initial temp was 43F. Walk in cooler quickly cooled down to 38F once closed for some time. Foods were starting to come down in temp as well. EHS asked PIC if they had taken temps this morning. PIC stated no. EHS advised PIC to keep the walk in cooler door closed while prepping. Try to take out several items at a time instead of one to keep door closed as much as possible. Walk in cooler is the size of a small walk in closet and loses temp quickly. Temperatures should be taken every day, especially during the hot season. If temperatures are running high in any cooler steps need to be taken to cool foods back down to temp quickly. During inspection EHS requested lids to be removed and items be taken to the walk in freezer for rapid cooling.
EHS reviewed food safety management systems with PIC.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 dishes wet stacked in the clean dish storage area.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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. Observed floor tiles cracked/ chipped. Resurface floor to be smooth and easily cleanable.
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 door of the walk in cooler, half wall at prep top, wall near prep sink in need of cleaning.
Jan 5, 2023 A 97.5 · 4 violations
#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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for sauces with cooked onions. CDI- Sauces added to procedures.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage.
#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 low reach in freezer in need of cleaning. Observed outside of rice cooker in need of cleaning. Observed blender base in need of cleaning. Observed fan of walk in freezer and cooler and need of cleaning.
#55 · Physical facilities installed, maintained & clean
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. Observed floors with missing/ cracked tiles.
Jul 26, 2022 A 98.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed eggs and pork in the low reach holding below 135F. CDI- Items discarded.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.11 Maintain equipment in good repair. Observed beverage cooler housing milks and coffees with milk holding above 41F. Cooler turned down. Milk items discarded.
Mar 8, 2022 A 98.5 · 3 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed soymilk sauce in the prep top unit holding above 41F. CDI- Sauce discarded.
#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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed kimchi, lettuce, pork and shrimp on TPHC without procedures. CDI- Items written on procedures.
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 time stamp for kimchi held on TPHC in the prep top unit. CDI- Items time stamped.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without a label. CDI- Item labeled.
Nov 2, 2021 A 97.5 · 4 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan at facility. CDI- EHS emailed copy of plan.
NOTE: Facility makes mayo with pasteurized eggs.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding below 135F. CDI- Rice placed on TPHC.
#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 dishes wet stacked in the clean dish storage area.
#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 wall behind 3 comp sink in need of cleaning.
Jul 1, 2021 A 95.5 · 6 violations
#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 slicer soiled with old food debris. CDI- Slicer taken back to be re-washed.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in the walk in cooler holding above 41F. Shrimp was made last night and placed in the walk in cooler. Shrimp had not been removed from the cooler or used since made yesterday. CDI- Shrimp discarded.
#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 deli meats in the low reach in cooler without a date mark. Observed cut kale in the cold drawer without a date. PIC did not know which day exactly kale was cut. CDI- Items discarded.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp for meats held on TPHC above the grill and rice in rice cooker. CDI- Items time stamped. Observed wrong time placed on items in hot well (gravy, Korean beef, pho beef and chicken). Items were time stamped for 5 hours instead of 4. CDI- Time stamps changed to reflect the 4 hour time hold listed in procedures. Observed chicken placed on TPHC without procedures. CDI- Chicken placed on procedures.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of oil without a label.
#42 · Utensils, equipment and linens: properly stored, dried and handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in the clean dish storage area.
Apr 15, 2021 A 97.5 · 2 violations
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed meats on the grill held on time without time stamp. CDI- Items time stamped
#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 dishes wet stacked in the clean dish storage area.
Jan 12, 2021 A 94 · 12 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting. −1.5
Corrected during inspection
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Asked PIC about employee health policy. PIC stated they do not have an employee health policy. Asked PIC if she could verbalize signs/ symptoms and illnesses. CDI- Showed and reviewed employee health policy with PIC. Employee health policy was posted near the can wash.
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at the front handsink. Soap placed at the front handsink.
#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 slicer stored as clean, soiled with old meat debris.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak holding above 41F out under the prep top beside the walk in cooler. CDI- Steak placed in the walk in cooler to cool down.
#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 no date mark for lettuce, half and half and kimchi in the prep top. Date were also not found on the deli meats in the front prep top units. PIC stated the dates for the deli meats were in the back walk in cooler. Dates need to be with the food items at all times (both up front and in the back).
#22 · Time as a Public Health Control: procedures and records −1
Follow-up verification required
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps for the meat held on time above the stove. Observed no TPHC procedures for items held on time. Meats were labeled with time stamps. Will send TPHC form to be filled out. -VR
#26 · Toxic substances properly identified, stored, and used −1
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of pure bleach used to spray on dishes. CDI- Bleach diluted to proper concentration.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed powders and oil bottle without labels.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two large bins of steak stored on the floor. One bin was on the floor under the back prep top. The other bin was on the floor under the grill.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-502.11(A) Maintain utensils in good repair. Observed spatula chipping in the clean dish storage area.
4-501.12 Cutting Surfaces - C Observed cutting board in need of resurfacing.
#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 wall beside prep top in need of cleaning.
Sep 18, 2020 A 99 · 2 violations
#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 microwave in need of cleaning.
#53 · Physical facilities installed, maintained and clean −0.5
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. Observed cracked floor tiles in front of the can wash and 3 comp sink.
Feb 12, 2020 A 97 · 1 violation
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items in the prep top units holding above 41F. See temperature chart above. PIC stated the items were taken out of the walk in cooler and placed in the prep top at 10:00 am. CDI- Items were moved to the walkin freezer to cool down.
Sep 5, 2019 A 93.5 · 8 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with old food debris on the corners and on equipment. CDI-PIC broke down and took to be washed. Repeat Violation.
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit across from grill was at 50F, breaker had flipped last night. CDI-Items that were in unit were voluntarily discarded, items from this morning were brought back to walk-in to cool. Observed walk-in in at 44F, food holding at 44F (shrimp, lettuce, noodle, pork) CDI-PIC called maintenance and person came out during inspection, food items were moved to freezer. Observed stand up refrigerator with half and half and soymilk at 44F/45F. Stand-up was adjusted and decreased to 41F. VR required 9/15/19
#21 · Proper date marking and disposition −1.5
Corrected during inspectionFollow-up verification required
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 datemarks on prep lines, some items prepped from previous morning (10am), observed cooked noodles, bags of lettuce, several pakcs of meat in walk-in with no dates. CDI-PIC datemarked. VR required 9/15/19
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked mushrooms and noodles being held on time with no written procedures for these items. Observed items being held on time with a 5hr time stamp. CDI-PIC fixed time-stamp, and added items to TPHC procedures.
#26 · Toxic substances properly identified, stored, and used
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottle of bleach with no label. CDI-PIC labeled
#39 · Wiping cloths: properly used and stored −0.5
Repeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp clothes sitting on cutting boards, not in sanitizer. Sanitizer container had 0ppm quat sanitizer. CDI-PIC noticed air bubble in sanitizer line, fixed and sanitizer was at 150ppm.
#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 wetstacking in dish drying area. Repeat Violation.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed walk-in, prep unit, and stand-up refrigerator with temps above 41F (see temp chart)
Jan 16, 2019 A 97.5 · 4 violations
#14 · Food-contact surfaces: cleaned and 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 dried food debris on slicer blade and housing.
CDI by wash, rinse, and sanitize.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
observed lettuce in prep cooler stored > 41F. See temp chart.
CDI -lettuce transferred to metal container and cooled to 41F (30 min).
#39 · Wiping cloths: properly used and stored −1
Repeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wet wiping cloths stored outside of sani buckets.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
observed multiple wet stacked containers on the drying rack.
Jun 8, 2018 A 98.5 · 3 violations
#37 · Contamination prevented during food preparation, storage and display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
observed open bag of flour.
#39 · Wiping cloths: properly used and stored −1
Repeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored in solution testing 0ppm QAC sanitizer.
#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 stickers on containers stored as clean on the drying rack. tartan
Jan 9, 2018 A 97 · 5 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pork, ham and head cheese above 45F in the prep top. CDI - items were removed to cool in the walk in cooler; see temperature chart for cooling observations.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no times on the items in the steam table. CDI - items were marked with the correct time.
Observed items that expired at 2:30 PM still being served at 3:04 PM. CDI - items were discarded.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several wet wiping cloths stored on prep tables.
#42 · Utensils, equipment and linens: properly stored, dried and handled
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door.
Oct 31, 2017 A 97.5 · 4 violations
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of multipurpose cleaner and a bottle of degreaser unlabeled. CDI - bottles were labeled.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
Repeat violation 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 beef cooling in the walk in cooler while tightly covered with saran wrap and a lid. Beef was 81F at 11:05 AM. CDI -Explained proper cooling methods and the beef was placed in the freezer to rapidly cool. At 11:45 AM the beef was 24F.
#38 · Personal cleanliness −0.5
Corrected during inspectionRepeat violation
Repeat violation 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee working without a hair restraint. CDI - employee put on a hat.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.
May 25, 2017 A 97 · 5 violations
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs over ready to eat produce in the walk-in cooler. CDI (corrected during inspection) eggs relocated to a lower shelf.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a few items in the walk-in cooler over 45F. CDI Service call made during inspection to service walk-in cooler and repair was being made while I was on site. Freon was added to the unit. Sideways ceiling panels that are between the top of the cooler and the ceiling should be removed and the coils cleaned. Same goes for the panels at the walk-in freezer.
Two items in the top of the prep cooler, pork roll and cured pork need to be in deeper metal pans.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time procedures for porchetta, but none for beef, brisket and gravy on the steam table. CDI by providing time as a public health control form for these items which were marked with times before inspection. Suggest keeping gravy in the hot part of the steam table to maintain at 135F ,otherwise complete written procedures for the gravy also.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 container of gravy cooling in the walk-in cooler tightly covered with plastic wrap. Item was put in an ice bath and vented to ensure proper cooling.
#38 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees at the sandwich prep cooler with hair restraints. Their hair was pulled back, but a hat, hair net or visor is also required.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BANH MI BROTHERS” or State ID 2060018829). Inspection type (routine vs. follow-up) is not published in the county's data.