Premises Information


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Name

BE EM ASIAN KITCHEN MFU

Address

1848 GALLERIA BV

UNIT K

City/State/ZIP

CHARLOTTE

28270

Premise Type

3 - Mobile Food

County

Mecklenburg

Inspection Date

5/17/2025

Final Score @ Grade

General Comments

Observed table set up between 2 door RIC and 3 compartment sink. This table is not approved equipment for MFU. Remove table. PIC stated MFU commissary (Be Em Asian restaurant) is fermenting their own kimchi in the restaurant which is also used on the MFU. PIC stated the kimchi on the MFU today was commercially bought because the restaurant ran out of their housemade kimchi. Restaurant does not currently have written approval for fermentation of kimchi as a specialized process. EHS directed PIC to provide written documentation of their process for making kimchi via email. EHS will follow up with PIC regarding need for further approval if necessary.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed chicken, eggs, and steak holding below 135F (see temperature chart). Per PIC, chicken and steak were cooked at the commissary around 10AM prior to departure for event and transported in a bus tub lacking temperature control to event. PIC stated eggs were cooked upon arrival and left on the prep table to cool. EHS directed PIC to obtain a Camaro for transporting hot items and to place items on TPHC once arrived at event. - CDI - PIC completed TPHC written procedures form while EHS present and labeled food items for 4 hour holding period. *NOTE: Cooling of hot foods is prohibited on the MFU per permit conditions. All cooling of hot foods must occur at the commissary. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed kimchi, cooked chicken wings, and raw shell eggs holding above 41F (see temperature chart). EHS directed PIC to place TCS items on TPHC upon arrival to event if intention is for items to be left on prep table. - CDI - PIC completed TPHC written procedures form and labeled items for 4 hour holding period. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
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. - REPEAT - Observed multiple boxes of food stored on the floor of the MFU. Maintain food items off the floor.
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employee lacking hair restraint. Ensure all food handling employees utilize a hair restraint.
42	0	Washing fruits & vegetables	No	No	No	3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed strawberries stored in prep unit for service. Ensure all fruits and vegetables are washed at the commissary prior to placement on MFU for service. Washing of fruits and vegetables is prohibited on MFU per permit conditions.
48	1	Warewashing facilities: installed, maintained & used; test strips	No	Yes	No	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - REPEAT - Observed available quat sanitizer on MFU, but no test strips available. - VR - Verification required within 10 days.