A92.5

SUSHI 101 NOODLE BAR

5355 BALLANTYNE COMMONS PY, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060014808

Latest gradeA (92.5)

Last inspectedOct 27, 2026

Inspections on record47

On record sinceSep 12, 2013

Score history

Dec 17, 2015Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 92.5 · 10 violations

#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 Observed raw chicken juice dripping on RTE foods in WIF. CDI, foods relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave accumulating dried food debris and in need of cleaning.

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi cold held at 63 degrees F in sushi case. Observed WIF not maintaining TCS in frozen state. Part ordered per PIC and maintenance arrived while EHS present . Verification needed to ensure long term compliance and equipment calibrated and maintaining TCS frozen. Foods still in frozen state or under 41 degrees F. Ambient air temperature of WIF measured 41. Squid at 43 degrees F near door voluntarily discarded. 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 .

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food prep employees not wearing hair restraint.

#41 · Wiping cloths: properly used & stored −0.5

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter surface and inside prep refrigerator

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

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 some containers wet stacked. Repeat.

#45 · Single-use & single-service articles: properly stored & used −0.5

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed drip near AC system and on single-service wax paper. CDI, wax paper voluntarily discarded .

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

4-501.11 Maintain equipment in good repair. Observed WIF not maintaining foods in frozen state. Observed split gasket on door of WIC

#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.

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

Repeat violation

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 some damage to floor in walk in cooler. Repeat. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dust accumulation in fan in back . Observed attachements of wall and floors in need of cleaning in hard to reach areas and behind equipment

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Jun 30, 2026 B 88.5 · 13 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspection

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed employees not knowledgeable regarding handwashing process or following sushi prep procedures. CDI by instruction to ensure proper food safety management system is in place and followed. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. PIC later arrived but expired in 2025. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

Repeat violation

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. Repeat.

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment at ware washing area. Observed another employee washing gloves off at vegetable prep sink. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands after handwashing. CDI, employees rehashed hands. Repeat.

#23 · Proper date marking & disposition −1.5

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) Observed cut cabbage with prep date of 6/17 and coooked chicken prepared on Saturday according to staff not date marked. CDI, foods voluntarily discarded. 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 employee using sushi rice leftover from day before according to staff. CDI, sushi rice voluntarily discarded. Ensure TPHC procedures for sushi rice are being followed.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salmon stored in container on ground in WIF.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths on counter surface.

#43 · In-use utensils: properly stored

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed sushi rice utensil stored in water at 88 degrees F.

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

#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 rusty shelves on racks in walk in cooler. Observed water collecting in container in walk in cooler. Repeat.

#49 · Non-food contact surfaces clean −0.5

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

Repeat violation

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Nov 4, 2025 A 96 · 8 violations

#2 · Certified Food Protection Manager −1

Corrected during inspectionRepeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

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 on rack near storage.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed a food employee walk through back door then put on new gloves for different task but not wash hands before donning gloves. Observed dishwasher handle soiled equipment and spray arm then put on gloves to handle clean equipment but not wash hands before doning gloves and changing tasks. CDI, employees washed hands. Handwashing signage provided in Spanish.

#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 container of raw shrimp stored over container of prepared RTE vegetable. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed drink pitchers of water and tea uncovered unprotected on counter. CDI, employee covered containers.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food prep employee not wearing hair restraint.

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

4-501.11 Maintain equipment in good repair. Observed rusty shelves on racks in walk in cooler. Observed water collecting in container in walk in cooler.

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

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed chlorine test strips with expiration date of 2023 and 2022 and not effectively testing chlorine sanitizer concentrations. VR to ensure facility has chlorine test strips that are accurate.

#55 · Physical facilities installed, maintained & clean

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Jul 1, 2025 A 92 · 10 violations

#2 · Certified Food Protection Manager −1

Corrected during inspectionRepeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC at time of inspection. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed parasite destruction letter from 2022 and not updated records for current calendar year. Verification required.

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

Corrected during inspection

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 employee knock tongs off on trash to remove debris then place for re-use. CDI, tongs relocated for cleaning. 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 .

#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 - Observed crab and chicken cold held above 41 degrees F. CDI, crab recently prepared according to staff before placing in sushi case and crab relocated to cool in WIC. Observed chicken overstocked in flip top prep unit at 48 degrees F. CDI, overstocked chicken voluntarily discarded. 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 −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed teriyaki sauce prepared with cooked onion and ginger not date marked in walk in cooler and crab salad with date of preparation of 6/24. CDI, foods 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 2nd sushi batch held on TPHC but time not recorded. CDI, time captured on label per written procedures.

#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 some container of oil and spices not labeled.

#41 · Wiping cloths: properly used & stored −0.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep surface and used to stabilize cutting board.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys and cigarettes stored on prep table.

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Apr 8, 2025 A 93.5 · details not yet loaded