A97.5

FIRST IN FLIGHT BAR

5501 JOSH BIRMINGHAM PY, ATRIUM, Charlotte, NC 28208

Restaurant · NC permit/State ID 2060015482

Latest gradeA (97.5)

Last inspectedOct 21, 2026

Inspections on record41

On record sinceAug 15, 2013

Score history

May 14, 2014Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 97.5 · 2 violations

Inspector comments: EHS mentioned to PIC to keep a copy of TPHC procedures at the bar located document was not available. Main copy was found in downstairs kitchen.

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

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed at 11:20AM tofu and two containers of salmon roe with discarded time of 10:00AM. CDI - PIC voluntarily discarded all three containers.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed in-use sink to surface sanitizer bucket stored directly over uncut avocados. CDI - PIC from avocados.

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Jun 24, 2026 A 96 · 5 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw salmon in the front counter opentop to be at temperatures of 44-51F. Front counter employee stated not having the container out of the opentop and that they swapped the containers about an hour prior and was unsure why it was out of temperature. REPEAT. CDI - PIC relocated to lowboy refrigerator to rapidly cool. 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 .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the TPHC log for the items held on the counter top (including fish roe and condiment bottles) to not be filled out at the time of the inspection. Employee stated that they open at 7am and all the items are placed on the counter at around 6:30am every morning and it gets discarded by 10:30am. EHS reminded front counter employee that it is important to maintain the logs as the items are brought out of refrigeration. CDI - Front counter employee filled out TPHC log for today, with the discard times being labeled for 10:30am.

#35 · Approved thawing methods used −1

Corrected during inspectionRepeat violation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed a large plastic container of ROP tuna that were thawed in the 2 door lowboy at the front counter. Packages thawing instructions stated “remove from packaging” and all packages were observed fully intact. REPEAT. CDI - Front counter employee put holes into all ROP packages of tuna, removing them from their ROP environment.

#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 the wire storage racks in the basement prep room to have accumulations of dust/grime/debris.

#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 walls behind in the basement prep room to have splatter debris/food debris.

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Feb 16, 2026 A 98 · 4 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of crabsticks in low boy cooler #3 (downstairs) above 41F. See temp chart. PIC stated food was prepared around 8:00AM and placed container of crabsticks into double door RIF to quickly cool down. 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed (downstairs) in low boy cooler a container of several raw tuna fully thawing from yesterday without being removed from original manufacture packaging per instructions on package.Tuna was observed at 39F CDI-PIC voluntarily discarded container of tuna.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed asparagus stored directly on metal wired storage rack in lowboy cooler(bar area). CDI - PIC moved roll of asparagus to metal container.

#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 (downstairs) single service portioned cup used to scoop black pepper from manufacture container. CDI - PIC removed single service portioned cup.

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Oct 2, 2025 A 98.5 · 3 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shrimp stored directly on top of an insert container of cream cheese. REPEAT. CDI - Storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a vegetable slicer that was stored as clean in a bin on an overhead shelf in the basement kitchen with visible food/splash debris on the blade and food contact surfaces. CDI - Slicer placed at sink to be W/R/S. 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 .

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

4-501.11 Maintain equipment in good repair. - Observed the compressor cover to the 2 door RIC in the basement kitchen to be missing at the time of the inspection. PIC placed a work order for the part to the replaced at the time of the inspection.

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Jun 26, 2025 A 98.5 · 2 violations

#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 one container of pre-cooked crab stored on top of a container of raw tuna in reach in freezer in downstairs kitchen. CDI-PIC corrected storage order. Ensure ready to eat and raw foods are separated and away from each other in freezers unless they are in commercially sealed packages. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon roe and tofu in ice baths that were not filled with enough ice to surround items near sushi makeline behind bar and one salmon avocado and one spicy tuna roll above 41F in grab and go area. CDI-PIC discarded tofu and moved roe and rolls to lowboy unit to cool down. Grab and go unit reached 41F ambient air along with other similar sushi rolls. Facility to begin using TPHC for tofu and roe held in ice baths, EHS filled out TPHC paperwork with PIC. 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 .

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Feb 18, 2025 A 98.5 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser in downstairs prep area. CDI-PIC refilled dispenser.

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and mangos stored above cream cheese and ginger salad. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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. Observed imitation crab slowly cooling in sushi bar top upstairs that was prepped at 12 pm in sushi lowboy downstairs in heavy plastic container with lid on (see temp chart). CDI-PIC moved left imitation crab container opened downstairs. 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed seaweed, imitation crab, and precooked shrimp thawing water that was not running, but was submerged and at 51F. CDI-PIC turned on running water 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna thawing in refrigeration in upstairs and downstairs sushi lowboys. PIC cut openings into packaging.

#43 · In-use utensils: properly stored

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 tongs stored in sushi rice that were stored inside container and contacting the rice.

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Oct 30, 2024 A 98 · 2 violations

#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 sushi rolls that were slightly over stacked past recommended fill line on the sides of the grab and go (see temp chart). CDI-PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 torn gaskets on FF RIC cooler and slight gasket tear on lowboy door in prep room. Repeat.

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May 7, 2024 A 97.5 · details not yet loaded