A92

CHARLOTTE HIBACHI GRILL

3657 E INDEPENDENCE BV, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060013285

Latest gradeA (92)

Last inspectedOct 19, 2026

Inspections on record40

On record sinceJul 29, 2013

Score history

Jul 29, 2013Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 92 · 14 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed no certified food protection manager present at beginning of inspection. Manager with FPM certificate arrived approximately 30 minutes after inspection commenced. A CPFM shall be on-site during all hours of operation.

#5 · Procedures for responding to vomiting & diarrheal events −1

Corrected during inspectionRepeat violation

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures available for responding to vomiting or diarrheal events. CDI: EHS provided a copy. REPEAT.

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage being stored on prep counter next to cutting board for chicken. CDI: Employee removed beverage.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands thoroughly and use bare hands to turn off faucet. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet.

#15 · Food separated & protected −1.5

Corrected during inspection

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw tuna being stored behind a container of ready to eat crab sticks and a container of raw salmon being stored behind a container of ready to eat foods in prep flip top cooler. CDI: PIC re-arranged items to proper storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw beef being stored on top of boxes of raw shrimp in walk in cooler. CDI: PIC re-arranged items to proper storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling cell phone with gloved hands and after using cell phone proceed to return to handling food items at cook line. CDI: Employee discarded soiled gloves, washed hands and donned new gloves before returning to handle food.

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed white rice being held at 109F in rice cooker next to grill and chicken broth being held at 125F in hot holding unit which was not plugged in on counter. CDI: Employee reheated both items to at least 165F before returning to hot hold as they were being held for approximately 1 hour and 30 minutes respectively.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of raw shrimp being stored at 58F in prep flip top cooler at cook line. Employee stated shrimp was thawed 20 minutes prior to EHS measuring temperature and placed straight into prep cooler. CDI: Employee placed shrimp in reach in freezer to rapidly cool. REPEAT. Points not escalated due to significant improvement since previous inspection.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of cooked carrots and a container of sauce containing cooked ingredients being held in walk in cooler and a container of ready to eat crab sticks in prep flip top cooler all without date marks. CDI: PIC date marked all items as they were prepared yesterday.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being stored on chemical storage shelf unlabeled. CDI: PIC labeled bottle.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a deep tightly packed covered metal container of raw chicken cooling in walk in cooler and not decrease in temperature after 22 minutes. CDI: PIC placed container of raw chicken in reach in freezer to rapidly cool.

#37 · Food properly labeled: original container

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 several squeeze bottles of sauces being held unlabeled in a bin next to grill. Label all working containers of food.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a container of raw vegetables in prep flip top cooler and a scoop being held in a large can of sugar both of which the handles were resting in food. CDI: Employee repositioned both scoops to ensure handles were above food.

#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 build up on outside surface of fryer and on top of storage shelf above prep cooler at cook line. Clean as needed. REPEAT.

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter next to cutting board with raw chicken. CDI: PIC removed cell phone.

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Jun 8, 2026 A 92 · 10 violations

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided documents. For more information please visit: http://meck.co/FoodSafety

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

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing 0 ppm chlorine. Unit was placed out of service. Facility will be using single use items as usual. EHS will be back on Wednesday to check on the unit. 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

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED all the items in the WI out of temperature. PIC voluntarily discarded. Unit was out of temperature. Facility voluntarily closed until unit is repaired. Repeat 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 .

#23 · Proper date marking & disposition −3

Repeat violationFollow-up verification required

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a container of shrimp sauce in the WI with expired date. CDI. PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed food items held on time without a written procedure. CDI. PIC wrote time on it and indicated the start and stop time.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies flying around prep area.

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

4-501.11 Maintain equipment in good repair. Observed WI cooler unable to hold temperature.

#49 · Non-food contact surfaces clean

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 debris and residue in bottom of reach in freezers and coolers. Observed cleaning needed in RI coolers in non food contact areas.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed water running on the floor at drains due to clogging. Needs to be cleaned.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered bin.

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Jan 8, 2026 A 96 · 3 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab meat in small prep top above 41F. Pic stated that it was taken out at 11 am. Crab meat was sitting on top of the containers and not actually down in the unit. CDI PIC put crab meat in the WIC and cooled down to 41F. 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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

#56 · Meets ventilation & lighting requirements; designated areas used −1

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks on top of the prep table.CDI Employee moved drinks. Repeat

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Jul 29, 2025 A 96 · 7 violations

#10 · Handwashing sinks supplied & accessible

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling a soapy wash bucket at the handwashing sink. CDI EHS educated employee and he washed and sanitized the sink.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish above salad that was cooling in the Reach in freezer. CDI PIC moved Salad to WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

Corrected during inspection

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to go trays and cups stored unprotected and counters. CDI PIC inverted trays.

#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 broken handle on RIF. REPEAT Also observed ice buildup in the WIC and the ambient air temperature is 44F. PIC has put all tcs foods on ice and contacted maintenance for diagnosis.

#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 debris and residue in bottom of reach in freezers and coolers. REPEAT

#56 · Meets ventilation & lighting requirements; designated areas used −1

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks on top of the prep table.CDI Employee moved drinks. Repeat

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Jun 30, 2025 A 95.5 · 7 violations

#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 dish machine producing 0 ppm chlorine. CDI PIC changed out sanitizer and tested at 100 ppm. 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

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed krab sticks holding above 41F. CDI PIC stated they had been out of RIC for some time during thawing. Ensure that thawing does not occur in ambient air and does not go above 41F during the thaw process. CDI PIC placed items back in RIF to cool quickly. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies flying around prep area.

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several shelves above dishmachine and next to it with rust. Resurface or replace. 4-501.11 Maintain equipment in good repair. Observed broken handle on RIF. Repair

#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 debris and residue in bottom of reach in freezers and coolers, on the fronts and sides of equipment, on top of dish machine. Clean more frequently. Repeat

#55 · Physical facilities installed, maintained & clean −1

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 splash and residue on walls and build up on floors throughout facility especially behind hand sink and cook top. Repeat

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored among customer food in various cold holding units. Designate one area separate and away from customer product. Repeat

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Jan 23, 2025 A 95.5 · 8 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed PIC wash hands then turn faucet off with bare hands. CDI PIC rewashed hands and used paper towel to turn faucet off.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat stored above whip cream. CDI PIC placed meat on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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 raw tuna and salmon for sushi and carrots, all prepared or thawed yesterday with no date mark. CDI PIC date marked items. Repeat. 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 .

#37 · Food properly labeled: original container

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 bottles of liquid items with no label.

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

Corrected during inspection

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky trap on top shelf above food items with dead insects. CDI PIC discarded.

#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 debris and residue in bottom of reach in freezers and coolers. Clean more frequently. Repeat

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

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored among customer food in various cold holding units. Observed personal items like phones stored in various placed on top of prep equipment, shelving, etc. Designate one area separate and away from customer product. Repeat

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Jul 25, 2024 A 97.5 · details not yet loaded