Premises Information


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Name

220 C BANH MI & COFFEE

Address

10020 MONROE RD

STE 180

City/State/ZIP

CHARLOTTE

28270

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/9/2023

Final Score @ Grade

98.50

General Comments

Establishment has an observed system of date marking and disposition in place: Items that are to be held for greater than 24 hours are date marked for the day of opening or preparation. TCS, non date mark exempt foods that are not expected to be held more than 24 hours, such as whole milk and garlic and oil spread, are date marked for their date of opening, should they be seen as having a remaining portion at the end of close. Establishment is advised to continue writing the date of freezing on non date mark exempt TCS foods, such as prepared meatballs. At the time of rotation to non freezing cold holding locations, such as the WIC, establishment is also advised to write a date of thawing on the date marked container, to denote the remaining time allowed for TCS cold holding of previously frozen food.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-202.12 Provide at least 100F water at handsinks. Observed ware washing area hand sink producing water at a temperature of 58F. No other handsink availability or hot water violations were observed during inspection. CDI - Employee adjusted hot water mixing valve and water was observed at a temperature of 102F.
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 thawing packaged chicken stored above ready to eat cooked pork in the WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cold cuts stored beneath unwashed cucumber in the WIC. CDI - PIC reorganized WIC contents to prevent potential contamination. EHS provided reach in cooler and WIC storage order charts. For more information on food storage order please visit: http://meck.co/FoodSafety
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 three (3) unlabeled in use containers (one taro cream bottle, two espresso cream bottles) stored in Prep unit underside 1. Label all working containers of food items. Note: Pre existing station labels and container labels within the facility remain in place and are observed as being effective.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	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 pastry cabinet made of unsealed wood. Seal non food contact storage materials so as to be smooth and easily cleanable.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed one (1) ceiling tile left askew above the kitchen area can wash. PIC elaborated that repair personnel performed recent maintenance on a recessed A/C system and left the tile open.