Inspection Management System
Premise Information
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NameTRUC VIETNAMESE CUISINE Rules Governing Inspection Scores.
Address4520 N TRYON ST Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 11/16/2022 
Final Score @ Grade
86 B
NC Department of Environmental Health: 
General Comments
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 NANOCDIRVRComments
5 0 Procedures for responding to vomiting & diarrheal events No No 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 For more information please visit: Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -0 points-
6 0.50 Proper eating, tasting, drinking or tobacco use No No No No No 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee beverages on prep tables and in cold holding equipment. -0.5 points-
10 1 Handwashing sinks supplied & accessible No No Yes No No 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing food utensils in handwashing sink. CDI - Employee was corrected by instruction and utensils were taken to dish washer. -1 point-
15 1.50 Food separated & protected No No Yes No No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: Observed raw shell eggs stored above ready to eat vegetables and beverages in reach in cooler. CDI - Storage order was corrected. -1.5 points-
16 3 Food-contact surfaces: cleaned & sanitized No No Yes Yes No 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer with a concentration of 0ppm at dishmachine. CDI - Machine was primed until a sanitizer concentration of 50ppm could be achieved. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed rice pots, meat slicers, and utensils stored as clean with build up of food residues and debris. Items were taken to mechanical dish machine to be washed, rinsed, and sanitized. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food storage containers being rinsed in three compartment sink and then stored on shelving without undergoing a sanitization phase. CDI - Items were taken back to three compartment sink to be washed, rinsed, and sanitized. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed fry baskets, tongs, and utensils with build up of food deposits and oil. CDI - Items were taken to dish machine to be washed rinsed and sanitized. -REPEAT- -3 points-
22 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed sprouts in flip top cooler holding at 45F. Observed garlic in oil mixture holding at room temperatures. CDI - Sprouts and garlic and oil mixture were discarded. -1.5 points-
23 1.50 Proper date marking & disposition No No Yes No No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed no date marking on TCS foods throughout establishment. CDI - Date marking was discussed with PIC and date marks were added to TCS foods. -1.5 points-
38 2 Insects & rodents not present; no unauthorized animals No No No Yes Yes 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse droppings in corners of kitchen below handwashing sink. Observed an abundance of fruit flies throughout the facility. Fruit flies were abundant in all areas of kitchen and food prep areas. PIC stated they do not have routine insect control services. A verification is scheduled for November 21st to determine if establishment has controlled flies. -REPEAT- -2 points-
41 0 Wiping cloths: properly used & stored No No No No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on cutting board. -0 points-
43 1 In-use utensils: properly stored No No No Yes No 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handle of stove and coming into contact with unsanitized portions of cooking equipment. Observed tongs stored directly on prep table with build up of oils, food debris, and residues. Store utensils in a manner that prevents contamination. -REPEAT- -1 point
49 1 Non-food contact surfaces clean No No No Yes No 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed all cookware with build up of grease deposits, debris, and residues. 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 abundance of food debris, residues, encrusted grease on all cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning throughout. -REPEAT- -1 point
53 0 Toilet facilities: properly constructed, supplied & cleaned No No No No No 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink with build up of food debris and residues. -0 points-
55 1 Physical facilities installed, maintained & clean No No No Yes No 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of clutter, litter, and unnecessary equipment stored in premises. Discard items not necessary for operation. 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 floors and walls with food splash and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point