Inspection Violation

Premise Information


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Name

BE EM ASIAN KITCHEN

Rules Governing Inspection Scores.

Address

1848 GALLERIA BV

Restaurants:


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SUITE K

Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28270

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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

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Inspection Date

1/22/2019

Final Score @ Grade

87.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
6	0	Hands clean and properly washed	No	No	Yes	No	No	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 Couple of kitchen staff entered kitchen after break and rinsed hands off with spray arm at dish area in lieu of a handwash. CDI- Staff reminded of rule to wash at hand sink; hands washed.
13	1.50	Food separated and protected	No	No	Yes	No	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. - Small container of raw beef placed above tub of cooked brown rice in walk in cooler. CDI - Raw beef relocated to low shelf.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	Yes	No	4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations. -P Clean dark build up from inside ice machine. Dish machine testing at 0ppm chlorine; c concentrate bucket is empty. CDI- Bucket replaced and now testing at 100ppm
19	1.50	Proper hot holding temperatures	No	No	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried rice holding below 135F in steamer by cook line.
20	1.50	Proper cold holding temperatures	No	No	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tofu on ice bath holding above 41F; sliced beef, chicken, fish balls holding above 41F in poke station flip top; lettuce holding above 41F in low prep cooler. CDI - All relocated to walk in cooler for rapid cool down.
23	0.50	Consumer advisory provided for raw or undercooked foods	No	No	No	No	Yes	3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility has new menus with name change; consumer advisory is missing the disclosure statement. VR - Will return with in 10 days to verify correction.
26	1	Toxic substances properly identified, stored, and used	No	No	Yes	No	No	7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of glass cleaner stored on top of flip top at cook line. CDI - Spray bottle relocated.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw ground beef cooling while wrapped in walk in cooler; brown rice cooling in container with lid on. Wrapping and lids removed to allow rapid cooling.
33	0	Approved thawing methods used	No	No	No	No	No	3-501.13 Use approved thawing methods. Frozen raw beef thawing on counter top. Thaw under running water or in walk in cooler.
35	0	Food properly labeled: original container	No	No	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No label on jar of sauce in dry goods room. CDI - Discarded.
37	0	Contamination prevented during food preparation, storage and display	No	No	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Fried noodles stored uncovered on top of poke flip top station. Keep these covered for protection.
39	1	Wiping cloths: properly used and stored	No	No	No	Yes	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces. Keep these in sanitizing solution.
41	0.50	In-use utensils: properly stored	No	No	No	No	No	3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop stored with handle down contacting food in container of brown rice, sugar bin, and scoop with no handle in dry rice. Scoops reinserted with handles up; scoop with no handle discarded.
45	1	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	Yes	No	4-501.11 Maintain equipment in good repair. Replace torn gasket on low prep cooler with cut lettuce
53	0.50	Physical facilities installed, maintained and clean	No	No	No	No	No	6-502.12 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 floors behind flat top grill cook line.