A97

BOCAO SUSHI

1000 NC MUSIC FACTORY BV, C1, Charlotte, NC 28206

Restaurant · NC permit/State ID 2060019588

Latest gradeA (97)

Last inspectedOct 28, 2026

Inspections on record16

On record sinceOct 11, 2019

Score history

Oct 11, 2019Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 97 · 8 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspectionRepeat violation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment unable to provide proof of informing food employees of their responsibility to report required symptoms and illnesses. CDI- EHS provided Spanish version of updated employee health handout and discussed importance of training. *REPEAT* For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to use barrier when turning off faucet after properly washing hands. CDI- EHS discussed with PIC, PIC had employee properly rewash hands.

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink behind bar being used as additional dump sink. Sink has been designated for handwashing. CDI- EHS discussed handsink usage, PIC had food employee begin process of cleaning and sanitizing. *REPEAT*

#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 ice machine needing cleaning.

#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 sausages and belly held above 41F in flip top due to overstacking. CDI- PIC had employee reduce pan and rapidly cool removed portions. 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

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 wooden masher utensil used with TCS foods, being used while chipping. EHS discussed removing item to prevent potential harm or contamination. 4-501.11 Maintain equipment in good repair. Observed heavy ice accumulation in walk-in freezer. Ensure unit is monitored to prevent excessive buildup.

#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 handles of cold holding units needing to be cleaned.

#55 · Physical facilities installed, maintained & clean

Repeat violation

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May 14, 2026 A 96 · 7 violations

Inspector comments: Establishment uses spray bottles labeled “chlorine” for floors and late night cleaning of non food contact areas.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment unable to provide proof of informing food employees of their responsibility to report required symptoms and illnesses. CDI- EHS provided updated employee health handout and discussed importance of training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsinks in kitchen area with food debris and food residue accumulation. CDI- EHS discussed handsink usage, PIC had food employee begin process of cleaning and sanitizing. *REPEAT*

#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. Observed 2 pans of bacon sauce using heavy cream with ice wand but no active stirring. Observed salad prepped and placed in flip top unit in front of grill to cool. CDI- EHS discussed stirring with ice wand to allow for uniform rapid cooling, removal of salad mix to reach-in cooler or walk-in cooler in future. Salad mix removed to rapidly cooling. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple large and small crawling insects crawling out of open seam by handsink near fryer. EHS discussed increasing pest control and closing seams with PIC. See item #55.

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados stored in prep unit with stickers still intact. CDI- PIC removed items to have stickers removed and to be rewashed.

#43 · In-use utensils: properly stored

Corrected during inspection

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 small containers being used as scoop for chimichurri. CDI- PIC removed item and replaced with utensil with handle.

#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 walls in kitchen area needing holes repaired. Observed seams of wall holding handsink needing repair. 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 ceiling vents and tiles with black residue and dust accumulation. Increase cleaning frequency.

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Feb 20, 2026 A 94 · 7 violations

Inspector comments: EHS provided updated employee health handout. Establishment uses food coloring for deserts offered.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink at end of prep table with food debris and food residue accumulation. CDI- EHS discussed handsink usage, PIC had food employee begin process of cleaning and sanitizing. *REPEAT*

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

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 large metal pan of shredded chicken and 2 large metal pan of chicharron, fail to cool through parameters overnight. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 pan of portioned cream cheese temp above 41F in 2-door low reach-in in sushi bar. CDI - PIC voluntarily discarded item. *REPEAT* points deescalated due to improvement in overall cold holding practices based on previous inspection report. 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

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 crab sticks originally prepped on 2/13. CDI- PIC voluntarily discarded items. 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 .

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

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 Observed food fail to cool through parameters due to being held in densely packed metal containers with lids tightly fitting. CDI- see item #20. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#43 · In-use utensils: properly stored

Corrected during inspection

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 utensils in-use being held in room temperature water. CDI- PIC had food employee discard water and refresh container to be heated to 135F, after discussion with EHS.

#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 fry holders stored on shelf above handsink below paper towel dispenser. CDI- PIC had food employee relocate items.

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Oct 15, 2025 A 95.5 · 8 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 waste basket blocking hand sink. Hand sink removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand washing sink. CDI debris was removed

#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 chicken stored over RTE food. CDI.. Chicken was removed and moved to WIC.. 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 dishes and utensils stored as clean with debris ..CDI.Moved to 3 comp sink to wash rinse and sanitize. 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 .

#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 food in the cooling process( cooked beef and chicken) that didn’t reach 70F within 2 hours as required. CDI..Food was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 TCS foods above 41F please see temp chart CDI food was voluntarily discarded. 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 .

#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 food cooling with lids tightly fitting. CDI.. Food was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest in kitchen area

#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 scoop handle in rice. CDI.. Handle was removed

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Jun 18, 2025 A 92 · details not yet loaded