A98

ST JOSEPH VIETNAMESE CATHOLIC CHURCH

4929 SANDY PORTER RD, Charlotte, NC 28273

Restaurant · NC permit/State ID 2060018324

Latest gradeA (98)

Last inspectedOct 25, 2026

Inspections on record21

On record sinceJul 1, 2015

Score history

Jul 1, 2015Higher is betterOct 25, 2026

Inspections & violations

Oct 25, 2026 A 98 · 4 violations

Inspector comments: Facility was actively in prep during inspection. Food items were not being cooked or cooled during visit.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drainage hose being stored inside a hand sink. -CDI- drainage hose was removed. (1 pt)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

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 rusted shelves in the WIC. Resurface or replace the rusted shelves. (0 pts)

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the chlorine sanitizer solution. -CDI- EHS provided test strips. (0.5 pts)

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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 slight accumulation of debris/residue on the floors in the kitchen. More specifically in some of the harder to reach places. Due to improvement and circumstances from last inspection, points not escalated. REPEAT*** (0.5 pts)

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Jun 28, 2026 A 97 · 4 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed e large box of molded bananas in the WIC. -CDI- PIC voluntarily discarded the box of bananas. (1 pt)

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 0ppm while actively being used. -CDI- More QUAT sanitizer was added to the 3 comp sink to bring the solution up to 400ppm. Items were removed and avocados-washed. (1.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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 accumulation of debris and grime on the floor of the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on top of prep surface while actively being used. No contamination was observed. -CDI- Drink was relocated to an appropriate location. (0 pts)

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Feb 22, 2026 A 97.5 · 4 violations

Inspector comments: Facility was not actively cooking any TCS food products upon arrival or during the inspection. All TCS foods were correctly being held on TPHC. PIC stated that they start preparing the food items at 5am.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hose from water filter stored in a hand sink. -CDI- hose was removed. Due to improvement from last inspection, points not escalated. REPEAT*** (1 pt)

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed dishes wet stacked while said to be clean and dried. Separate to allow proper air drying. (0.5 pts)

#49 · Non-food contact surfaces clean −1

Repeat violation

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 slight accumulation of debris on wire racks int he WIC. Observed heavy accumulation of food debris/residue on the sides of the fryers. Increase cleaning frequency. REPEAT*** (1 pt)

#55 · Physical facilities installed, maintained & clean

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 the accumulation of food debris/residue on the floors behind some of the larger pieces of equipment. Increase cleaning frequency. (0 pts)

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Oct 26, 2025 A 95.5 · 7 violations

Inspector comments: Facility was done cooking upon arrival for inspection. There were no TCS food items that were being stored in the WIC during inspection. The functional RIC’s were strictly being used for volunteers food, and other food items were correctly being held on TPHC.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 hand sinks with plates and plastic bags being stored in them upon arrival. Hand sinks may not used for anything other than handwashing. -CDI- Items were removed from the hand sinks. (1 pt)

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 3 molded jalapeños in a large container in the WIC. The jalapeños had not been washed yet and are not considered to be RTE. -CDI- PIC removed the adulterated jalapeños and voluntarily discarded them. EHS instructed to thoroughly was the jalapeños that were not molded before use. Due to the severity of the violation, points not taken. (0 pts)

#38 · Insects & rodents not present; no unauthorized animals −1

Corrected during inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach as well as multiple dead roaches in the electric box next to the hand sink by the cook line. Service facility for pests. -CDI- PIC dispatched the live roach and cleaned up the others. (1 pt)

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of wet stacked dishes while being stored as clean and dried. Separate the necessary dishes to allow proper air drying. (0.5 pts)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Observed several RIC’s that were non-functional. Also observed a leak coming from another piece of equipment. PIC stated that he has placed a work order for the leaking piece of equipment. Repair, replace, or remove any non functional pieces of equipment. REPEAT*** (0.5 pts)

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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 food debris/residue build up on the wire racks in the WIC. Also observed the accumulation of grime on the gaskets of the WIC and WIF. Increase cleaning frequency. REPEAT*** (0.5 pts)

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Jun 29, 2025 A 91.5 · 7 violations

Inspector comments: EHS observed several key improvements since the last inspection. 1. All items on TPHC properly labeled for time. 2. No food for sale out doors or food being returned to vendor after service. 3. Quat sanitizer in use at proper strength during ware-washing. 4. No use of hand sink for purposes other than handwashing observed. EHS advises the PIC that TPHC written procedures should be made available for staff onsite and inspectors upon request. 10 day verification required for absence of procedures today.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Designated volunteer was still knowledgeable of operation and process's. (-1)

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes with food debris or grease residue stored as clean. CDI- PIC re-washes and sanitizes dishes at 3 comp sink with quat at 250ppm. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked ground beef thawing in WIC without date mark. CDI- PIC dates pork. (-0) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#24 · Time as a Public Health Control; procedures & records −3

Repeat violation

REPEAT. 10 DAY VR. 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 with all foods served held on time. If no TPHC written procedures are readily available at next inspection, permit action may result due to repeat violation. (-3) TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

REPEAT. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed several foods throughout facility stored in plastic grocery bags. EHS reasserts that these bags are food grade and shall not be used. (-2)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed several reach in coolers and lowboys non-functional and either empty, or being used for dry storage. Repair or replace equipment no longer in use- do no not use coolers for dry storage. (-0.5) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed severely stained cutting board in ware-washing area. EHS advises board should be removed from service.

#49 · Non-food contact surfaces clean −0.5

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 food spills and debris inside chest freezers and walk ins, and black residue on non-food contact surface of ice machine. Increased cleaning frequency is advised. (-0.5)

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Feb 23, 2025 A 90 · details not yet loaded