Premises Information


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Name

ST JOSEPH VIETNAMESE CATHOLIC CHURCH

Address

4929 SANDY PORTER RD

City/State/ZIP

CHARLOTTE

28273

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/23/2025

Final Score @ Grade

General 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.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	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	0	Handwashing sinks supplied & accessible	Yes	No	No	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	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	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	3	Time as a Public Health Control; procedures & records	No	Yes	No	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	0	Food properly labeled: original container	No	No	No	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	2	Contamination prevented during food preparation, storage & display	No	Yes	No	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	0.50	In-use utensils: properly stored	No	Yes	No	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	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	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	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	No	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	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	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.