A96.5
FAHRENHEIT
222 S CALDWELL ST, Charlotte, NC 28202
Restaurant · NC permit/State ID 2060017899
Latest gradeA (96.5)
Last inspectedOct 8, 2026
Inspections on record36
On record sinceMar 25, 2014
Score history
Mar 25, 2014Higher is betterOct 8, 2026
Inspections & violations
Oct 8, 2026 A 96.5 · 5 violations
#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 at hand sink next to dessert station and use bare hands to turn off faucet. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet.
#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 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 containers of salmon, tuna and eel being held in sushi prep flip top cooler and containers of shrimp tempura and salmon being held in sushi prep reach in cooler all above 41F. See temp chart. CDI: Employee moved items to reach in cooler to rapidly cool as they were just prepared one hour prior and placed in unit except for rice which was in unit over night. Employee voluntarily discarded rice.
NOTE: Ambient air temperature of unit was 41F upon initial measurement taken and decreased to 35F approximately 30 minutes later. EHS advised PIC to monitor food temperatures closely and contact service technician if temperatures fluctuate.
#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 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 mushrooms and cut Brie cheese being stored in prep flip top cooler and a container of hard boiled eggs being stored in another prep reach in cooler all date marked 10/7 - 10/14 for a total of 8 days. CDI: PIC changed expiration date to 10/13 to reflect a 7 day hold period. REPEAT. Points reduced to half due to significant improvement in date marking since previous inspection.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bucket of quat sanitizer being held at dessert station in which concentration level of sanitizer measured greater than 500ppm. CDI: PIC diluted sanitizer which measured 400ppm afterwards.
#43 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat violation
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 bowl with no handle being used as a scoop stored in a container of milk powder and another bowl being used as a scoop being stored in a container of sushi vinegar. CDI: PIC removed both bowls from respective containers. REPEAT.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl with no handle being used as a scoop being stored in a container of cooked rice in prep reach in cooler. CDI: PIC removed bowl from container of rice.
Jun 30, 2026 A 95 · 7 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink to right of cook line and hand sink behind sushi prep line with no running water. PIC stated a pipe was leaking from near cook line which required service technician to shut off water temporarily. CDI: Running water to both hand sinks was restored during inspection.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed mangos being stored on shelf in reach in cooler in bakery area over ready to eat foods and boxes of unwashed produce being stored on a shelf in walk in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order.
#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 two containers of mashed potatoes being held below 135F in hot box. CDI: PIC reheated mashed potatoes to over 165F before returning to hot hold.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
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 mushrooms, cooked rice and cooked noodles being stored in prep cooler on cook line with date marks ranging from 6/15 to 6/17, several days past their expiration. CDI: PIC discarded expired items. REPEAT.
#35 · Approved thawing methods used −0.5
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 package of amberjack fish fully thawed in walk in cooler still in its reduced oxygen packaging. Package stated remove from packaging prior to thawing. CDI: PIC cut open package to remove from reduced oxygen environment.
#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 handle down in a large container of sugar. CDI: PIC removed scoop from container of sugar.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
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 a stack of metal containers being stacked wet nested on clean storage shelf near dish pit. CDI: Containers were unstacked to allow for air drying.
Feb 26, 2026 A 95 · 5 violations
#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 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 grilled chicken and cooked mushrooms being held in prep flip top cooler, containers of cooked carrots, corn and onions in another flip top cooler and a container of cooked mushrooms being held in a third flip top cooler all missing date marks. CDI: PIC date marked items as they were prepared yesterday. REPEAT.
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
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 a container of sushi rice and containers of mashed potatoes being held in a hot box on TPHC with no times marked to indicate when 4 hour period has elapsed. CDI: Employee marked all items as they were prepared at 2pm. REPEAT.
#35 · Approved thawing methods used
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 a package of amberjack fish fully thawed in walk in cooler still in its reduced oxygen packaging. Package stated remove from packaging prior to thawing. CDI: PIC cut open package to remove from reduced oxygen environment.
#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 two prep coolers on cook line with torn gaskets on their doors. Replace torn gaskets. 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 hat and keys being stored on sushi prep counter. CDI: PIC removed items.
Sep 9, 2025 A 97 · 7 violations
#5 · Procedures for responding to vomiting & diarrheal events
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 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed facility without procedures for responding to vomiting or diarrheal events. CDI: EHS provided written procedures.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink on cook line. CDI: Employee stocked hand sink with paper towels.
#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 shell eggs being stored on shelf in prep reach in cooler above ready to eat foods and a container of raw fish eggs being stored behind ready to eat foods in sushi prep top cooler. CDI: Items were re-arranged to proper storage order.
#22 · Proper cold holding temperatures
Corrected during inspection
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 shredded cheese being stored in a prep flip top cooler on cook line and containers of shrimp, salmon and lobster being stored in sushi reach in cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded cheese and placed other items in reach in freezer to rapidly cool.
#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 a container of white rice being held in prep reach in cooler with a date mark which was illegible. CDI: PIC voluntarily discarded rice.
#24 · Time as a Public Health Control; procedures & records −1.5
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 working bottles of Caesar dressing being held on prep counter on TPHC with no time marked to indicate when the 4 hour period has elapsed. CDI: PIC labeled bottles with time bottles were placed on counter which was start of shift.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed a torn gasket on prep reach in cooler door on cook line. Replace torn gasket.
Jun 26, 2025 A 96.5 · 5 violations
Inspector comments: Sushi has been added to menu. All sushi products, including rice, are being held on TPHC. EHS verified TPHC written procedures are present in facility and observed all items properly labeled with 4 hour holding period. Parasite destruction letter available for all raw products used in sushi.
#14 · Required records available: shellstock tags, parasite destruction −1
3-203.12 (B) Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed no dates on retained shellstock tags since mid-May. EHS educated PIC and employees are requirements for shellstock tag retention. - VR - Verification required within 10 days to ensure shellstock tags are being properly retained.
3-203.12 (C)(2)(b) Observed shellstock from two separate tagged containers commingled by being stored in the same hotel pan in the sushi lowboy. - CDI - Education provided on proper storage. Ensure shellstock from different containers are maintained separated. Shellstock separated appropriately.
#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 concentrations above 400ppm at three compartment sink as well as 0ppm chlorine sanitizer concentrations in small glassware dish machine near ice machine. - CDI - PIC corrected sanitizer concentrations at three compartment sink by hand mixing to add water to solution, and PIC replaced chlorine bucket at three compartment sink to correct sanitizer at dish machine. Observed properly concentrated sanitizer in both areas after corrections.
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
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw porkchops cooling in ice bath. Approved thawing methods include thawing during the cooking process, thawing under refrigeration, or thawing under cold running water. - CDI - PIC placed items in lowboy to continue cooling.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. - Observed drain clogged underneath high temp dish machine causing the floor to flood when the dish machine is used consistently. PIC contacting a plumber. EHS will follow up on issue during VR visit within 10 days. PIC agreed to keep area free of standing water by using shop vac and squeegee.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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. - REPEAT - Observed walk-in cooler floor buckling and low grout on flooring along cook line. Repair.
Jan 30, 2025 A 97.5 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed large amount of ice in handsink on cook line. Do not use handsink as dump sink. - CDI - PIC cleaned sink.
#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 - REPEAT - Observed TCS items holding above 41F in one prep unit on cook line (see temperature chart). Per PIC, grill was being cleaned which required high temperatures right before EHS arrived while flip top lid to cooler was open. PIC stated TCS items were pulled from WIC within the last 2 hours. PIC placed ice on TCS items to quickly cool. EHS observed ambient and food temperatures recover. Equipment properly functioning. - CDI - PIC placed ice on items to quickly cool.
*NOTE: Point deduction decreased due to significant improvement noted since previous inspection.
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 .
#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 - Observed roasted cauliflower and raw steaks cooling in prep units. Do not cool in prep units. Utilize WIC to cool. - CDI - PIC moved items to WIC to quickly cool.
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 .
#38 · Insects & rodents not present; no unauthorized animals
Repeat violation
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed exterior folding doors open to balcony seating with no form of protection (mesh curtain, fan, etc) from insect or rodent entry. Install a form of protection.
*NOTE: No point deduction increase due to no pests/insects observed in facility. Points will be deducted should pests/insects be observed in facility.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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. - REPEAT - Observed walk-in cooler floor buckling and low grout on flooring along cook line. Repair.
Aug 27, 2024 A 97 · 5 violations
Inspector comments: EHS reminded PIC that MFU must return to CCK to obtain fresh water and dump wastewater for events.
#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 tuna stored above lettuce and cooked lobster in two different lowboy units. - CDI - PIC moved raw product below ready-to-eat product.
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 - Observed raw chicken stored above raw lobster and raw shrimp in lowboy unit. - CDI - PIC moved raw chicken below raw seafood.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in multiple refrigeration units (see temperature chart). PIC voluntarily discarded products holding above 41F for more than 4 hours, moved some items to WIC to quickly cool, and placed remainder of items on emergency TPHC to be discarded after 4 hours. - VR - Verification required within 3 days.
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
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed exterior folding doors open to balcony seating with no form of protection (mesh curtain, fan, etc) from insect or rodent entry. Install a form of protection.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (A) Store cleaned equipment, utensils, linens 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 ice wands stored in reach-in freezer without being wrapped for protection. - CDI - PIC moved ice wands to three compartment sink to be washed, rinsed, and sanitized. PIC stated wands would be wrapped prior to being stored in RIF after being cleaned and sanitized.
#55 · Physical facilities installed, maintained & clean
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 walk-in cooler floor buckling. Repair.
Jun 20, 2024 A 97 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. - P - Observed final rinse of dish machine reach 159F and then decrease after multiple runs to 157F. Contact technician to repair unit so that final rinse maintains at least 160F. PIC agreed to sanitize dishes in 3 compartment sink until dish machine repaired. - VR - Verification required within 3 days.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed two door reach-in cooler to be holding above 41F (see temperature chart). PIC voluntarily discarded TCS items held in unit for more than 4 hours and moved remainder of TCS items to other refrigeration units. PIC agreed to not hold TCS items in RIC until repaired. - VR - Verification required within 3 days to ensure unit has been repaired.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed household use only spray can of Raid in facility. Do not use household insecticides in facility. - CDI - PIC voluntarily discarded Raid.
#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 black buildup on wall underneath dish machine area. Clean and increase cleaning frequency to maintain clean.
Jan 4, 2024 A 96.5 · 6 violations
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed oysters stored without tag on sheet tray in flip top prep unit as well as RIC. Per PIC, oysters in both locations came from same original container of oysters. - CDI - PIC made copies of tag and placed with oysters in both locations.
#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 ground beef stored above RTE foods (sour cream, butter, etc) in lowboy unit and raw ground pork stored above RTE sauces in RIC. - CDI - PIC corrected storage order by placing raw meats below RTE items. No visible signs of contamination present.
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 - Observed raw chicken stored above raw salmon as well as raw steak stored above raw pork in lowboy unit. - CDI - PIC corrected storage order. No visible signs of contamination present.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed corn on the cob temp 75F while cooling in WIC after more than 2 hours. Per PIC, corn was cooked around 3PM and observation of 75F occurred around 6:10PM. - CDI - PIC voluntarily discarded corn.
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 .
#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 - Observed corn cooling in deep, plastic container while tightly covered in WIC. Corn did not meet required cooling parameters (see violation #20). Also observed pasta and short rib (ribs cooked yesterday but cut today) cooling in deep, plastic containers while tightly covered. - CDI - PIC voluntarily discarded corn. PIC placed pasta and short rib in thin layers on sheet trays to rapidly cool. EHS observed pasta and ribs meet required cooling parameters (see temperature chart). EHS emphasized utilizing sheet trays in WIC for cooling and not placing items in closed containers until product reaches 41F.
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
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 thawed raw fish not cut open in WIC. Per PIC, fish was thawed today under running water. - CDI - PIC cut open all ROP fish packages. EHS and PIC discussed cutting open ROP fish and placing in ziplock bags to thaw under running water to avoid issue of introducing water to product.
#43 · In-use utensils: properly stored
Corrected during inspection
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 multiple in-use knives stored handle up between prep units with blade touching unclean portion of prep unit. - CDI - PIC removed knives and moved to dish area to be cleaned.
Aug 7, 2023 A 96.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - REPEAT - Observed quat sanitizer concentrations at 3 compartment sink to be above 400ppm. - CDI - PIC emptied sanitizer and refilled by hand mixing. Hand mix sanitizer until dispenser can be repaired to allow for quat sanitizer concentrations of 200-400ppm from the dispenser directly.
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed prep unit on cook line holding TCS items (sour cream, broccolini, shredded cheese) above 41F (see temperature chart). Per PIC, items had been in unit for less than 2 hours. - CDI - PIC agreed to place items on TPHC until unit can be repaired. Follow up visit required to ensure unit has been repaired.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ
#37 · Food properly labeled: original container
Corrected during inspection
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 various squeeze bottles of condiments lacking labels. - CDI - PIC labeled all squeeze bottles.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. - Observed dish machine to be leaking hot water at high quantities causing the floor to flood. PIC turned off dish machine to stop water from flooding the floor and has agreed to discontinue use until issue repaired. Per PIC, issue was noticed about a week ago and has been assessed. A clog in the piping was found about 3 floors down (facility on the 21st floor of a building). Plumber has been contacted but has not been out to fix the issue. Facility has enough clean multi use utensils and equipment (cups, plates, silverware, etc) to continue service tonight. PIC agreed to not open tomorrow until issue has been fixed so that dish machine can be used. Facility cannot open until dish machine is operable. PIC agreed to contact EHS once repairs have been completed. Follow up visit required.
May 4, 2023 A 96.5 · 5 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee crack raw shell egg with gloved hand and then use the same gloved hand to get salt out of working container to sprinkle on egg. - CDI - Education provided. Salt discarded. Employee changed gloves and washed hands.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. - P - Observed max temp of 155.0 for the dish machines final rinse after 4 runs. Dishes were already being washed using the dish machine prior to EHS running thermometer through four times in a row. - CDI - PIC agreed to sanitize all dishes in 3 compartment sink until dish machine can be repaired. Follow up visit required to ensure dish machine is reaching required temperatures for hot water sanitizing.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer of greater than 400ppm at 3 compartment sink during active dishwashing. - CDI - PIC diluted sanitizer with water to bring quat sanitizer concentration down to 300ppm. Contact vendor to repair dispenser to allow for sanitizer to come out of dispenser at 200-400ppm quat. Follow up visit required to ensure dispenser has been repaired.
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
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). - Pf - Observed seared albacore sashimi and vegetable kimchi fried rice (over easy egg) offered undercooked yet lacking an asterisk on menu. - CDI - PIC updated menu to include appropriate asterisks.
#35 · Approved thawing methods used
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 mahi mahi thawed in reduced oxygen packaging yet not cut open during thawing process. - CDI - PIC cut all packages of mahi mahi.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.
Mar 2, 2023 A 98 · 5 violations
#5 · Procedures for responding to vomiting & diarrheal events
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 no written vomit and diarrhea clean up plan at time of inspection. CDI - EHS provided PIC with written vomit and diarrhea clean up plan, as well as clean up poster.
For more information please visit: http://meck.co/FoodSafety
#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 romanesco cream placed in a container above the fill line in Prep Top 4 at a temperature of 43F. PIC verified that this item had been placed within the prep top less than 4 hours prior. Observed kale in Prep Unit underside 6 at a temperature of 47F. CDI - PIC rotated romanesco cream to WIC uncovered to cool corrective. PIC voluntarily disposed of out of temperature kale.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 is not been labeled, or if the label is incorrect. -P Observed one (1) container of Marsala beef stock (heat treated animal food) in the WIC date marked for 02/21. CDI - PIC voluntarily disposed of beef stock.
For more information, please visit: http://meck.co/FoodSafety 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 .
#37 · Food properly labeled: original container
Corrected during inspection
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 gluten free flour in working container without effective labeling. CDI - PIC relabeled flour.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed glassware high temperature dish machine reaching a maximum temperature of 149.2F, according to EHS plate thermometer. At time of inspection, no dishes or glassware had been run through the machine in that day. Establishment shall utilize three compartment sink or functioning full service high temp dish machine to sanitize glass ware, until such a time that dish machine reaches an observed temperature of 160F or higher via an irreversible high temperature measuring device.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no functioning high temp Max/Min thermometer for dish machines at time of inspection. A verification will occur no later than 03/12/2023
Dec 13, 2022 A 96 · 6 violations
Inspector comments: *NOTE: Dump sink near waiter station has been converted to a hand sink. EHS approves change. Signage posted. DO NOT USE this sink for any other purposes than handwashing.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. - Observed handsinks in both mens and womens restrooms lacking required signage. - CDI - EHS provided PIC with handwash signs. PIC posted signs.
#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 For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT - Observed raw tuna stored above ready-to-eat sauces in lowboy unit. - CDI - PIC corrected storage order. - *NOTE: No point escalation today due to overall improvement noted in storage order throughout facility.
#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed dish machine not properly sanitizing with a concentration of 0ppm chlorine. PIC contacted vendor to come maintenance machine. PIC agreed to utilize 3 compartment sink for sanitizing until machine repaired. - VR - Verification required within 3 days to ensure dish machine has been repaired.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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: http://meck.co/FoodSafety 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. - REPEAT - Observed various TCS items cooling (from prep and being cooked) in prep units including potatoes, raw chicken, and corn. Also observed chicken cooling at ambient temperature upon arrival. PIC stated chicken was about to be moved to the walk-in cooler to cool. Chicken temped at 70F. - CDI - PIC relocated all items to walk-in cooler. Do not cool at ambient temperature for extended periods of time. Do not use prep units to cool.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (A) Store cleaned equipment, utensils, linens 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 knife stored between two prep units. Do not store utensils between units. - CDI - PIC moved knife to dish machine area to be cleaned.
#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 food residue and debris in the bottom of reach-in freezer. Clean and increase cleaning frequency to maintain clean.
Aug 15, 2022 A 90.5 · 17 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing gum while handling food in kitchen. CDI - gum discarded.
#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 handle personal cell phone and then continue on with food handling activities without washing hands. CDI - PIC directed employee to wash hands.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed establishment has added large portable AC unit in kitchen. Hand sink in dish area observed with drainage hoses wrapped around faucets and draining condensate into basin and water supply connected to faucet from the AC unit. Hand sink not accessible for use. CDI - water connection removed and condensate drain line moved to floor drain. Do not block access to hand sinks.
#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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef and pork stored directly above cured ready to eat meats in WIC. CDI - cured meats relocated to top shelf. Observed raw breaded thawed chicken tenders in open packaging directly above and mixed with ready to eat foods in line reach in cooler. CDI - discarded. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce stored directly above washed and ready to eat produce in WIC. CDI - reorganized.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dried buildup on soda gun nozzle at bar. Clean frequently to prevent buildup.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety 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 raw short ribs cooling in WIC at 51f at 3;15 still at 51f at 4:35pm. Observed house made marinara cooling from previous day still at 43f in WIC. Observed cooked short ribs cooling in upright cooler at 46f at 3:10 pm still at 46f at 4:35pm. CDI - marinara discarded, ribs spread out for quick cooling.
Observed portion bags of cooked shrimp cooling overnight in bulk container in line reach in cooler still at 43f. CDI - discarded.
#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw proteins holding above 41f overnight in line reach in cooler. See chart. CDI - discarded. Observed cut watermelon and cooked beets stored in pans in keg cooler at 44f. CDI - discarded. Keg cooler may not hold TCS foods at 41f or lower. Use alternate bar cooler to hold at 41f or lower.
#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 is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 various prepared TCS foods including house ceasar dressing, cooked collards, cut bok choy, spicy shrimp sauce with either expired date marking or with 8 day date marks present. CDI - discarded.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed egg dishes on brunch menu PIC confirmed can be offered in undercooked form with no asterisk denoting part of consumer advisory. Consumer advisory reminder statement present on menu but no disclosure information provided. Add asterisks to menu items containing egg that can be served undercooked. Verification required within 10 days.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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: http://meck.co/FoodSafety 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 various prepared TCS foods cooling using improper methods during inspection including portioned bags of shrimp and lobster which were tightly packed into bulk containers before fully cooled, cooked short ribs which were removed from refrigerator to cut and then packed into deep plastic tubs and sealed with lids while ambient cooling back to 41f. Roasted garlic which was cooked and removed from oven allowed to cool at room temperature to 105, PIC noted they cook again and placed back into oven and EHS observed again out at room temperature at 125f. Roast/caramelize garlic using one process - or use methods to properly cool the garlic if it will be heated again later. Do not allow TCS foods to sit at room temperature once they cool to below 135f - use active cooling methods.
REPEAT - full deduction
#35 · Approved thawing methods used −0.5
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 vacuum packed white fish fillets noted to removed from packaging when thawing under refrigeration which were fully thawed and still vacuum sealed in WIC. CDI - opened. REPEAT
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in some back of house areas and in bar area. Contact PCO for service.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed bulk flour stored in HVAC mechanical room off of prep area. This room is not suitable for food storage. Remove food to dry storage area intended for food. REPEAT
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths submerged in solution containing 0ppm sanitizer at bar area. Use test strips to ensure sanitizer at proper concentration.
#45 · Single-use & single-service articles: properly stored & used −0.5
Repeat violation
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 case of paper towels and case of small aluminum single service food tins stored in HVAC mechanical room. This room is not suitable for storage of single service items. Remove/relocate to appropriate area made for storage. REPEAT
#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 damaged gaskets on outdoor WIC and on various reach in coolers. Observed missing WIC door threshold resulting in exposed sub floor and significant gap present under door which leads outdoors to rooftop. Observed missing threshold at door between outdoor WIC meat cooler and outdoor large WIC resulting in exposed sub flooring holding water and not cleanable.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household Cabela’s brand dehydrator in bar storage room. This equipment is not approved for use in commercial establishments. Remove. REPEAT
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed heavy drain overflow with unclean dish machine water running across floor of kitchen whenever dish machine drained. EHS also observed plunger present under the same dish machine. Ensure the drain is properly maintained and capable of draining waste water and that and any screens or filters that may be present are cleaned.
Mar 2, 2022 A 93.5 · details not yet loaded
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Sep 8, 2021 A 91.5 · details not yet loaded
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Mar 24, 2021 A 90 · details not yet loaded
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Dec 4, 2020 A 93.5 · details not yet loaded
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Jun 15, 2020 A 95 · details not yet loaded
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Jun 10, 2019 A 94.5 · details not yet loaded
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Mar 28, 2019 A 94.5 · details not yet loaded
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Dec 31, 2018 A 97.5 · details not yet loaded
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Sep 25, 2018 A 95 · details not yet loaded
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Jun 7, 2018 A 95 · details not yet loaded
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Dec 29, 2017 A 97 · details not yet loaded
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May 25, 2017 A 96.5 · details not yet loaded
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Mar 27, 2017 A 96 · details not yet loaded
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Dec 30, 2016 A 97 · details not yet loaded
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Sep 15, 2016 A 95.5 · details not yet loaded
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Jun 6, 2016 A 95 · details not yet loaded
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Jan 14, 2016 A 94.5 · details not yet loaded
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Sep 28, 2015 A 94.5 · details not yet loaded
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May 18, 2015 A 94.5 · details not yet loaded
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Dec 4, 2014 A 94 · details not yet loaded
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Jul 22, 2014 A 95 · details not yet loaded
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Mar 25, 2014 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FAHRENHEIT” or State ID 2060017899). Inspection type (routine vs. follow-up) is not published in the county's data.