A93.5
SARKU JAPAN #144
11025 CAROLINA PLACE PY, Pineville, NC 28134
Food Stands · NC permit/State ID 2060022378
Latest gradeA (93.5)
Last inspectedOct 1, 2026
Inspections on record33
On record sinceOct 18, 2013
Score history
Oct 18, 2013Higher is betterOct 1, 2026
Inspections & violations
Oct 1, 2026 A 93.5 · 9 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many stacked dishes stored as clean above 3 comp sink sticky to touch, with grease, date mark residue, and/or food debris remaining.
CDI- All unclean dishes re-w/r/s. (-1.5)
#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 sliced cabbage in tied bag prepped yesterday which was 48F inside WIC, and failed to cool properly.
CDI- Cabbage voluntarily disposed. (-1.5)
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed portioned shrimp sauce made yesterday in mini cooler at front near registers at 55F.
CDI- Shrimp sauce voluntarily disposed. EHS informs PIC that unit temperature must be lowered to maintain foods at 41F or below, or shrimp sauce can begin at 41F or below in walk in, and be placed on 6 hour TPHC once brought to cooler. (-1.5)
TPHC procedures must be followed to use time:
1. Maintain written procedures (provided by EHS in inspection)
2. Ensure shrimp sauce begins at 41F or below, or from ambient ingredients in commercially sealed packaging which was just opened, and not above 70F.
3. Mark items for time; 4 hours if starting at ambient or food will exceed 70F at any time, and 6 hours if food starts at 41F or below and will NOT exceed 70F.
4. PIC ensures disposal of all remaining when the time window is elapsed.
#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 large bagged sliced cabbage which failed to cool overnight in walk in cooler. EHS explained to PIC that densely filled bags tied off prevent cold air from reaching the food to lower its temperature. Cool foods in shallow, unlidded containers, so cold air can circulate.
CDI- Cabbage with failed cooling rate voluntarily disposed, cooling methods discussed with PIC. (-0)
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed cooked shrimp thawing at prep sink in undrained container and shrimp at 73F.
CDI- PIC ceased thawing, applied ice bath, rapid cooled shrimp in walk in cooler. (-0)
#43 · In-use utensils: properly stored −0.5
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 large handled jug floating inside a container of shrimp sauce for portioning. EHS advised PIC to procure ladle and not use a utensil that becomes submerged in the product.
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 one knife stored with blade between wall and prep table.
CDI- Knife removed, washed and sanitized. (-0.5)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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 severe grease residue accumulation on metal rack where clean dishes are stored above 3 comp sink. EHS advised PIC to deep clean and maintain frequency so clean dishes are not recontaminated after washing. (-0.5)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
REPEAT.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed mini cooler with data plate stating it is for commercially packaged beverages only holding house made shrimp sauce which could not be maintained at 41F or below. EHS advised PIC not to use mini cooler for cold holding house-made food. Same food as last inspection was observed out of compliance inside cooler. (-1)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed one cutting board on clean dishes rack with severe scoring, no longer cleanable.
CDI- PIC voluntarily disposed board.
#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 rolled up wiping cloth in between baffles of ventilation hood above the flat top in serving area at front. PIC stated that grease will drip down into food if rag is removed. EHS advised PIC to alert Fire Marshall at next inspection of grease accumulation issues and ask to be advised if there are any blockages or problems with poor repair in the hood and ventilation system. Ensure grease does not contaminate food or equipment. No contamination noted in inspection. (-0)
May 12, 2026 A 95.5 · 7 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler wipe hand on soiled wiping cloth and return to serving line without washing hands and changing gloves.
CDI- Food handler washes hands, dons new gloves. Soiled wiping cloths brought to sani-bucket for proper storage. (-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 a few large containers and one strainer stored as clean with food debris and date mark sticker residue remaining.
CDI- Dishes returned to warehouse-washing. (-0)
#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 portioned shrimp sauce between at 43F inside front min cooler.
CDI- Ambient temp verified below 40F. Shrimp sauce rapidly cooled in WIC. (-0)
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed soiled wiping cloths in various places throughout front and back of establishment. Wiping cloths observed lining cook line prep surfaces, on counters, etc. EHS provided education on proper storage of wiping cloths.
CDI- Sani-buckets created for front and back of kitchen for storing used cloths. (-0.5)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed mini cooler intended for exclusive use with commercially prepackaged beverages holding portioned shrimp sauce. EHS advises PIC that this equipment should be replaced with a cooler intended for holding non pre-packaged TCS foods at earliest opportunity. (-0.5)
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT.
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 debris and residue on metals racks inside WIC, clean dish racks, and dry storage. Increase cleaning frequency advised. (-0.5)
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 grease residue accumulating on floors, behind equipment, and wall attachments throughout kitchen. Wall attachments to left of cook line in great need of cleaning. Also observed brown resin left from professionally applied pesticide on wall of prep area hand sink. EHS confirmed this material is not toxic once dried, but should be removed at earliest opportunity. (-1)
Nov 19, 2025 A 95.5 · 5 violations
Inspector comments: All TCS foods on serving line and in crockpots held hot- no TPHC used onsite.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed sliced cabbage and cooked noodled cooling in WIC without date marks.
CDI- PIC dates items prepped this morning. If date marking is out of compliance at next inspection, a risk control plan may result. EHS reminds staff to date all TCS items that are not prepped and used in the same day. (-3)
#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 scoops in cold drawer making contact with food.
CDI- PIC adjusts handled so food is not touched when handling the utensil. (-0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting board with severe scoring, no longer cleanable. Replace at earliest opportunity. (-0.5)
4-501.11 Maintain equipment in good repair.
Observed need for re-caulking on right side of hand sink in main kitchen.
#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 grease residue accumulating on clean dish rack above 3 comp sink, and other debris accumulation at dry storage racks. Increased cleaning frequency advised. (-0)
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 dark residue accumulating on floors, behind equipment, and wall attachments throughout kitchen. EHS especially advises PIC to clean and sanitize the attachment for paper towel dispensing at back hand sink, so clean hands are not recontaminated. (-1)
Aug 7, 2025 A 93 · 9 violations
#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 hand sink fully blocked by boxes.
CDI- PIC clears path to hand sink. (-1)
#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 rack of dishes stores as clean with food debris, grease residue, remaining date mark sticker.
Too many for proper CDI; EHS will return in 10 days to verify. (-1.5)
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed open container of chicken dumplings in WIC without date mark. Also observed pans of cooling chicken and cooked noodles cooling in WIC without date marks.
CDI- PIC labels all items. (-3)
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed pesticide with spray hose beneath prep sink and near clean utensils.
CDI- PIC moves pesticide dispenser to back corner, away from all food prep and equipment. No contamination observed. (-0)
#43 · In-use utensils: properly stored −0.5
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 in-use utensils at cook line stored on soiled, dry wiping cloths. EHS advises that utensils must be placed on clean surfaces which are smooth and non-absorbent. Wiping cloths must be stored in proper concentration of sanitizer between use and are not a proper food contact surface. (-0.5)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed severely scored cutting board, no longer cleanable.
CDI- PIC voluntarily disposes of board. (-0)
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed dark water inside clean basin at 3 comp sink.
CDI- PIC drains and cleans basin before refilling. (-0)
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 air vents on ice machine, electrical boxes beside flat top at cook line, and floor drain beneath 3 comp sink with large collection of dust/grease residue/food debris. Cleaning needed to wall attachments throughout. (-1)
#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 bottle of employee mouth wash on dry storage rack.
CDI- Item removed from food storage area. (-0)
Apr 3, 2025 A 95 · 9 violations
#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 2 pans of shrmip cooling from previous day according to PIC in covered container in walk in cooler between 44-45 degrees F. CDI, shrimp 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 .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed open container of commercially prepared RTE dumpling not date marked from yesterday according to PIC. CDI, container date marked.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#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 shrimp cooling from previous day according to PIC in covered container in walk in cooler between 44-45 degrees F. CDI, shrimp 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 .
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken in containers on ground in WIC
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked.
#45 · Single-use & single-service articles: properly stored & used −1
Repeat violation
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 single-service cups on ground in office / dry storage area. Repeat. Observed trash can stored next to clean single-service articles behind front counter.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spray nozzle on at hose with water on. CDI, nozzle removed from hose and water turned off to prevent potential backflow.
#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 general cleaning needed on walls and floors between equipment and hard to reach areas.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food on rack over items for consumer.
Jan 22, 2025 A 92.5 · 8 violations
#8 · Hands clean & properly washed
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 - Observed 1 food employee not vigorously rub hands for required time when washing and then proceed to turn faucet off with bare hands after washing. CDI, employee rehashed hands.
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 .
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided upon arrival at hw sink. CDI, operator provided towels.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed drink dumped in hw sink behind front counter.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed box of raw beef stored over RTE food in walk in cooler. Observed raw chicken stored on table next to RTE foods. CDI, foods relocated for proper storage. Repeat. Risk Control Plan to be requested if facility not in compliance next inspection as this was a repeat on multiple inspections.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 - Observed noodle hot held at 128 degrees F near warmer. CDI, noodle reheated to greater than 165 degrees F. Time as a Public Health Control form emailed to PIC as possible option.
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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of febreze stored next to clean equipment and container of Lysol stored on package of chili paste. CDI, febreze and Lysol relocated for proper storage.
#43 · In-use utensils: properly stored
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 spatula stored on soiled linen near grill in between uses.
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 utensil for shrimp stored in direct contact with food in low reach in drawer refrigerator .
#45 · Single-use & single-service articles: properly stored & used −0.5
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 boxes of single-service bags stored on ground behind counter. Observed box of gloves stored on ground in office.
#55 · Physical facilities installed, maintained & clean −0.5
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 walls outside of walk in cooler and door accumulating food splatter and debris from prep process.
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed drill stored on bag of clean linen in office.
Aug 14, 2024 A 93.5 · 6 violations
#2 · Certified Food Protection Manager −1
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified PIC on-site at time of inspection. CDI by instruction.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#5 · Procedures for responding to vomiting & diarrheal events −0.5
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 procedures for vomiting and diarrhea cleanup. CDI, procedures emailed to PIC.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 food employee fill container at handwashing sink at front counter. CDI by instruction.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored over RTE dumpling in WIC. CDI, foods rearranged for proper storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer testing 50ppm . CDI, sink refilled to required concentration .
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 −0.5
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed beef on menu that operator could be served undercooked per consumer request. Vr to be completed to ensure consumer advisory provided. Observed beef offered undercooked per consumer request per PIC. Vr required. No consumer advisory posted on beef currently.
Apr 3, 2024 A 95 · 8 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
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 several employees eating over prep table upon arrival.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands and used towel to prevent reconamintation.
#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 boxes of raw beef stored over RTE egg rolls in walk in cooler. CDI, foods relocated for proper storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 - Observed cabbage hot held at 119 degrees F. CDI, cabbage reheated to 187 degrees 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 .
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open upon arrival.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed some soiled linen on counter and soiled towel on floor.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee washing equipment and detergent at 89 degrees F and washing over rinse vat of 3 compartment sink. CDI, to refill and ensure washing over wash vat and only rinsing detergent off in rinse vat of 3 compartment sink during manual warewashing.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over food for consumer in tall reach in freezer and cart.
Dec 11, 2023 A 96 · 4 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.15 Only wash hands in handwashing sink. -PF: Employee washed hands at prep sink.
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: Employee washed hands at prep sink without using soap. CDI- discussion and hands washed properly.
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 .
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee handled washed and partially cut cabbage heads with bare hands. CDI- discarded cabbage heads.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#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. More frequent cleaning under and behind equipment in kitchen.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored with retail food in WIC. Store employee food on a lower shelf, separated from retail food. CDI- food moved to shelf where contamination can not occur.
Aug 3, 2023 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 6, 2023 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 3, 2023 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jul 13, 2022 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 15, 2022 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 4, 2021 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 8, 2021 A 92.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 4, 2020 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 30, 2019 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 22, 2019 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 4, 2019 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 26, 2018 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 4, 2018 A 91.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 2, 2017 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Apr 3, 2017 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 1, 2016 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 1, 2016 A 94 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Apr 27, 2016 A 93 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 20, 2016 A 93 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 14, 2015 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 11, 2015 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 15, 2014 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 28, 2014 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 18, 2013 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SARKU JAPAN #144” or State ID 2060022378). Inspection type (routine vs. follow-up) is not published in the county's data.