B86.5

YAKIKO

710 W TRADE ST, SUITE F, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060019806

Latest gradeB (86.5)

Last inspectedFeb 11, 2026

Inspections on record18

On record sinceMay 28, 2020

Score history

May 28, 2020Higher is betterFeb 11, 2026

Inspections & violations

Feb 11, 2026 B 86.5 · 12 violations

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

Corrected during inspectionRepeat violation

REPEAT: 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed overall lack of control on the following priority and priority foundation items during the inspection: Hand washing practices, food contact surfaces, chemical storage and improper cold holding temperatures. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

#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 open employee drink stored on top of ice machine. -0-

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (B) Wash hands after using the toilet room.- P. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. EHS observed food handler return into the kitchen from the restroom immediately don clean gloves and begin to prepare foods at the prep sink. EHS re-directed food handler to discard gloves and wash hands. EHS observed same food handler preparing foods at the flat top grill, reach into pocket to check cell phone, place device back into pocket and resume food prep for customer orders. CDI - Food handler instructed to wash hands. -4- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener not used today. Also observed large deep plastic containers with visible food debris and greasy to touch stored as clean on floating shelf above the 3-compartment sink. CDI - All utensils were transferred to the 3-compartment sink to be W/R/S. 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. - P. Discussion with food handler at cookline revealed that after stainless steel spatulas are used to fully cook shrimp and beef, utensils are being rinsed with water at the 3-compartment sink and then used again for food prep. Both spatulas have blue handles. CDI - Educated food handler that spatulas need to be W/R/S and utensils were properly cleansed and sanitized. -1.5- 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 −3

Corrected during inspectionRepeat violation

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed large quantities of raw beef left unattended in ambient temperatures inside the prep sink and on prep sink drain board at 52°F, raw chicken temping at 50°F in the prep reach-in unit and steamed broccoli at 44°F in the prep top. CDI - EHS provided assistance with transferring raw beef into the reach-in freezer to cool down, while steamed broccoli and raw chicken cooked > 165°F and used for immediate service. -3- ***This facility has had two consecutive repeat violations with full points for non-compliance and next repeat violation will implement a 30 day risk control plan.*** 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 −2

Corrected during inspectionRepeat violation

REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed foaming oven cleaner stored on top of boxes containing Coca Cola soda syrup. CDI - Chemical removed by EHS to prevent contamination. REPEAT: 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed bottle of Motrin stored on box of soda syrup. CDI - Medication moved by EHS. -2-

#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 vacuum sealed salmon stored in vacuum packaging in the prep top and in large plastic container of stagnant water. CDI - Packaging cut open; products left in stagnant water were transferred to the reach-in freezer by EHS as their temperatures were recorded at 60°F. -0-

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

Repeat violation

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use heavily soiled wiping cloth stored on prep top cutting board. -0.5-

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of portion cup lids stored on the floor in the office. -0-

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed quaternary sanitizer being used as sanitizer, however the facility does not have the correct test strips. EHS verified dispenser is pulling 200 PPM quat. Facility switched from sink & surface last inspection but still has sink & surface test strips. Facility has alternative (chlorine sanitizer) and PIC provided correct test strips. EHS demonstrated how to manually make and test chlorine sanitizer. Facility will utilize chlorine until quat test strips are acquired. -0-

#49 · Non-food contact surfaces clean −0.5

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 heavy greasy oil and food debris on freestanding shelving racks left and right of cookline, on detergent and sanitizer dispenser lines, surfaces underneath and between cooking equipment (flat top grill and fryer). Increase cleaning frequency and maintain clean. -0.5-

#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. Observed holes in walls above the prep sink and freestanding shelving unit used to store dry goods. Repair. 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C). Observed multiple broken down cardboard boxes piling up on the floor at entrance to kitchen. Discard. REPEAT: 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 following areas with heavy grease and food debris in need of cleaning: Floor drain under the prep sink, flooring (throughout), stainless steel wall panels behind the flat top grill, entire hood system (including vents), FRP walls above the 3-compartment sink and surrounding areas of hand sink and prep sink. Increase cleaning and maintain clean. -1-

View this inspection on the county portal ›

Oct 6, 2025 B 89.5 · 14 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 the following priority and priority foundation items during the inspection: Hand washing, chemicals (storage, label and sanitizer concentration), improper cold and hot holding temperatures. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CPFM onsite during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. 2-301.15 Only wash hands in handwashing sink. - Pf. Observed employee wash hands for under 5 seconds using only water at the 3-compartment sink. Employee then transitioned into donning new clean gloves to prepare food. Employee coached and redirected to wash hands at hand washing station. Same food employee observed moments later handling personal cellular device, place the device inside right pocket and resume food handling without hand washing. CDI - Employee redirected to hand wash. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). Observed sink & surface solution at 0 ppm at the warewashing basin. Sink & surface product from dispenser pulling 0 ppm. CDI - EHS educated the PIC and the PIC made fresh sanitizer using bleach + water which is now at 50 ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed purple chemical substance in spray bottle labeled as sanitizer. Discussion with food handler revealed that this chemical is used to sanitize both dining tables and food contact surfaces at kitchen prep stations. Chemical was identified as fabuloso. CDI - Educated employees on using appropriate sanitizer at food prep areas that can be measured with sanitizer test strips. Facility will utilize bleach sanitizer manually made at the 3-compartment sink. -0- 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.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed fried rice and hibachi noodles in warmers temping 105-108 F. CDI - PIC voluntarily discarded the noodles and reheated fried rice 165 F. -0- 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/

#22 · Proper cold holding temperatures −3

Repeat violation

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed malfunctioning prep reach-in unit holding case of 15 dozen raw shelled eggs at 50 F. While exterior thermostat read 40 F, unit’s ambient temperature was recorded at 50 F. Discussion with food employee revealed the eggs had been cold holding in the unit > 4 hours. Two recently pulled bags of broccoli were inside the unit thawing. Refer to temperature observation chart. CDI - Bags of broccoli brought to the standing reach-in unit for proper thawing. Raw shelled eggs voluntarily discarded by employee. Employee contacted refrigeration repair technician and scheduled assessment for tomorrow 10/7/25. Facility instructed to not store TCS foods in prep reach-in unit until repairs complete and unit’s internal cold holding is restored to < 41 F. -3- Verification visit is required. 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 −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed spray bottle with liquid inside and not properly labeled. CDI - Food handler identified chemical as degreased and labeled the bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed super citrus degreaser container stored on top of boxes containing soda syrup. CDI - Chemical removed to prevent contamination. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed bottle of Tylenol stored along side food and food service equipment on expo shelving above prep unit. CDI - Medication moved to office. -1-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies congregating at can wash and large flies present in dining room. Contact PCO for treatment. -0-

#40 · Personal cleanliness −0.5

Repeat violation

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with no hair restraint and no beard guard preparing food. -0.5-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use soiled wipe cloth stored on prep top cutting board. -0-

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

4-501.11 Maintain equipment in good repair. Observed damaged gasket at left door of prep reach-in unit. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep top cutting board heavily scratched and scored. -0-

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT VIOLATION: 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed shelving racks left and right of cookline and surfaces underneath flat top grill with heavy greasy oil and food debris. Increase cleaning frequency and maintain clean. -1-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at pre-rinse of 3-compartment sink. Repair. -0-

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

Repeat violation

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the following areas with heavy debris and in need of cleaning: Mop sink area, flooring and stainless steel wall panels behind flat top grill, FRP walls bottom left of 3-compartment sink. Increase cleaning and maintain clean. -1-

View this inspection on the county portal ›

May 8, 2025 A 95.5 · 7 violations

Inspector comments: Food safety checklist forwarded to emails on file.

#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 no paper towels at the kitchen handsink. Paper towel dispenser was empty. CDI - PIC provided paper towels. -0-

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

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed grease and dried food debris on knife and two spatulas stored as clean. CDI - Utensils brought to 3-compartment sink to be w/r/s. -1.5- 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

Repeat violation

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed 2 door upright reach-in unit cold holding butter and 3 containers of cooked rice > 41 F. While exterior thermostat read 39 F, unit’s ambient temperature was recorded at 57 F. Facility has not had product distribution delivery today (scheduled for tomorrow); furthermore, TCS foods had been cold holding in the unit > 4 hours according to their date labels. Also observed several recently prepared foods cold holding > 41 F in their respective units. Refer to temperature observation chart. CDI - With the exception of butter and rice, remaining foods were brought to the reach-in freezer to rapidly cool down towards < 41 F. Butter and rice voluntarily discarded by PIC and food handlers. Facility will discontinue use of 2 door reach-in until repairs are completed. -1.5- Verification visit is required. 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.

#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 food handlers with no hair restraint preparing customer orders. -0-

#49 · Non-food contact surfaces clean −1

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed shelving right of cookline and surfaces underneath flat top grill accumulating greasy oil and food debris. Also observed water pooling in interior prep reach-in unit. Increase cleaning frequency and maintain clean. -1-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 of 2 community dumpsters with a missing lid. Observed 2 of 2 community dumpster lids left open. Keep lids closed to prevent rainwater from entering and leaking out of the dumpster as well as for pest harborage prevention. Inform waste management company and report the issue to arrange for repair or removal of dumpster missing it’s lid. -0-

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

Repeat violation

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water pooling on floors at entrance to kitchen and mop sink area in need of cleaning. Points scaled back due to improvement noted from previous inspection. -0.5-

View this inspection on the county portal ›

Dec 3, 2024 A 93 · 11 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, recontaminate them and then proceed to don gloves and prepare foods. CDI - Employee coached and hands properly washed. -2-

#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 dried food debris on blade of can opener stored as clean. Food employee states that the equipment was not used today and it is normally cleaned every 2 days. CDI - Employee coached and can opener removed to 3-comp to be w/r/s. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. - P. Observed thermometer greasy to touch and containing food debris accumulation stored at prep top. CDI - Device thoroughly cleaned. -0- 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.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed rice in the warmer at 96 F. Discussion with food employee confirmed that the product was made moments prior to REHS arrival. CDI - PIC reheated product > 165 F. 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.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cooked rice inside of the reach-in unit at 44 F. Food handler stated that rice was removed this morning for services. REHS explained that the product shall be cooled properly to 41 F. CDI - Food handler relocated product to reach in freezer. -0- 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.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in the sanitizing bucket at 0 ppm sink & surface. CDI - PIC discarded and remade the sanitizer. -0-

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

4-501.11 Maintain equipment in good repair. Observed non-functional under counter Ecolab dish machine. PIC advised that the equipment is scheduled to be removed from the facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board heavily scratched and scored stored at 3-comp drain board. -0-

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT VIOLATION: 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed cookline equipment (fryers, flat top, warmers) accumulating grease and oil. Clean and maintain. REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of soil resides on interior of prep unit (gaskets) and plastic food containers. -1-

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leaks at mop sink and 3-compartment sink faucets. Repair. -1-

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

Repeat violation

REPEAT VIOLATION: 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin. Provide. -0.5-

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

Repeat violation

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under cookline equipment, refrigeration equipment and walls behind cookline in need of cleaning. Also observed heavy grease build-up on towel dispenser adjacent to hood system. Clean to prevent harboring pests. -1-

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

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed foods stored with and above resale foods in the reach-in and prep top. -0-

View this inspection on the county portal ›

Jul 11, 2024 A 94.5 · 14 violations

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority and priority foundation items during the inspection: hot holding, date marking, chemicals (label and sanitizer concentration), final cooking temperatures. Please see item numbers below for more details and corrective actions. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

#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 no paper towels at the kitchen handsink. Paper towel dispenser was broken. CDI - PIC provided paper towels.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Observed the chlorine too strong, bleached out test strip at the warewashing basin. CDI - educated the PIC and the PIC remade the sanitizer and is now at 100 ppm.

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. . -P Observed final cook temp of shrimp was at 141F. CDI - PIC placed back on the flat top and cooked to 155F.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed noodles in the warmer at 130F. CDI - PIC voluntarily discarded the noodles. 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 .

#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 rice in the 2-door upright cooler without date marking. PIC stated that this was prepped yesterday. CDI - Allowed to properly date mark during the inspection. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with liquid inside and not properly labeled. CDI - PIC labeled the bottles.

#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 food handlers with no hair restraint. Provide

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go containers and bowls and lids stored directly on the counter or prep top. Provide protection to prevent cross contamination.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed cookline equipment (fryers, flat top, warmers) accumulating grease and oil. Clean and maintain. 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 exterior of refrigeration and freezer units, interior of freezer and refrigerator, exterior of. Plastic food containers, etc.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink faucet. Repair

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin. Provide.

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

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under cookline equipment, refrigeration equipment, prep tables and 3-compartment sink accumulating food debris. Observed walls throughout the kitchen. Clean to prevent harboring pests.

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

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed grease and oils accumulating on the hood filters and walls of the cookline area. Hood were supposed to be cleaned in June 2024. PIC stated the hood cleaners will be out soon to clean.

View this inspection on the county portal ›

Mar 14, 2024 A 91 · details not yet loaded