Premises Information


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Name

BE EM ASIAN KITCHEN

Address

1848 GALLERIA BV

SUITE K

City/State/ZIP

CHARLOTTE

28270

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/27/2023

Final Score @ Grade

96.50

General Comments

At time of arrival, 10:25, EHS observed preparation of facility for hours of operation, including ongoing date marking, preparation of working sanitizer containers, and TPHC board changes. Effective date marking of items prepared prior to date of inspection was seen, and facility was observed properly preparing items prior to having them set within TPHC areas. Facility is required to maintain these processes effectively; the expectation is that these procedures will be effectively overseen and managed throughout hours of operation. EHS observed addition of new flip top unit in area adjacent to dry storage area. Examination of the equipment reveals that it is both functional and NSF. EHS has approved the usage of this additional cold holding equipment. In future, PIC and establishment are encouraged to contact Mecklenburg County Health Department before the addition or removal of food equipment. Replacement of existing equipment with comparable or equivalent NSF/ANSI need not be reported to the Mecklenburg County Health Department.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	1.50	Food separated & protected	Yes	No	No	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 above unwashed coconut and raw beef fillets stored above bean sprouts in the WIC. Observed raw beef fillets stored above bean sprouts in dry storage prep top unit. CDI - EHS discussed proper storage of raw animal product with the PIC. Food storage areas were reorganized to prevent potential contamination. EHS provided storage order guides for WIC and reach in units. For more information on food storage order please visit: http://meck.co/FoodSafety
28	0	Toxic substances properly identified stored & used	Yes	No	No	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 approximately three (3) cans of commercial pesticide spray stored at chemical shelving. PIC elaborated that these were used in between pest treatment to alleviate fruit flies. CDI - Pesticides were set aside and marked for removal by PIC. Utilize approved pest control devices stored in such a way as to avoid contamination of clean equipment and food.
37	0	Food properly labeled: original container	Yes	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 two (2) unlabeled working containers (oil at dry storage area prep table and salt shaker at fryer area.) CDI - Items were labeled effectively.
39	1	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 approximately seven (7) food boxes stored directly on walk in freezer floor. Per conversation with PIC, a delivery had occurred on the previous day. Observed one (1) bin of chicken stored directly on the floor of the WIC. REPEAT.
43	0	In-use utensils: properly stored	Yes	No	No	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 tongs stored with handles contact kimchi in the grill prep unit underside and salad in the server RIC. Observed bowl stored in container of beef in the WIC. Observed paddle stored in cooked rice in the kitchen area. CDI - Utensils were removed from TCS food items and reoriented to prevent potential contamination. Bowl was removed to 3 compartment sink area.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed torn gasket at grill area prep unit underside. Observed deli slicer at rear area of the kitchen with set in staining and food debris, while unplugged and with arm rubber banded to pressure plate. Conversation with the PIC elaborated that this equipment had not been utilized since the previous week and that it was to repaired or replaced. In the meantime, all meats within the kitchen were to be sliced by hand. Store broken or unused equipment clean until such a time that it can be removed or replaced.
49	0	Non-food contact surfaces clean	No	No	No	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 considerable staining at grill shelving. Clean prep and storage surfaces to preclude accumulation of staining and soils.
54	0	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing lids and door. Contact waste management company to repair/replace damaged dumpster. REPEAT. No escalation in point deduction due to ongoing attempts by PIC to repair dumpster.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	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 set in food soils beneath fixed equipment, namely grill, stovetops, and prep tables, and dry storage area. Flooring at open areas of the kitchen was observed to be considerably cleaner from previous inspections. Clean floors, walls , and fixtures at a frequency required to preclude the accumulation of soils. REPEAT. Note: No escalation in point deduction due to noted improvement in floor cleanliness.