Premises Information


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Name

NAKATO JAPANESE STEAKHOUSE

Address

8601 UNIVERSITY EXECUTIVE PARK DR

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/8/2026

Final Score @ Grade

General Comments

During inspection, EHS observed several large white cambros of rice cooling in the walk in freezer. EHS inquired about cooling processes and chef stated they cool them in the walk in freezer for approximately 9 hours before combining into 2 cambros, covering and storing in the walk in cooler. 2 large white cambros, after cooling for 2 hours since preparation, were at 150F in the walk in freezer. EHS and PICs conducted an experiment during the inspection where the rice was stirred in one of the containers, then after 20 min, stirred again, and then the temp taken after 20 more min. The cambro which was stirred dropped 50F in 40 min. The cambro that was not stirred dropped only 10F. EHS demonstrated to staff that the process of stirring is very important during the cooling process especially when dealing with large volumes and dense foods. PIC and chef agreed to change their procedures so that a timer is used and every 20 min the rice will be stirred. EHS also suggested that temperatures are taken to confirm that food has cooled to 70F within 2 hours of hitting 135F and to 41F within 6 total hours.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
20	1.50	Proper cooling time & temperatures	Yes	No	No	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 3 bus tubs of noodles and 2 deep, large plastic cambros of rice cooling from yesterday still above 41F. CDI: products voluntarily discarded. See general comment. 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	0	Proper date marking & disposition	Yes	No	No	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). 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 steamed broccoli, fried tofu, and pork/veggie wontons with no date mark in the prep top cooler. CDI, PIC allowed to date/re-date the following TCS food product(s), cooked broccoli, tofu, and wontons, because products were cooked yesterday or had a larger container with the datemark. All other items in the facility were properly datemarked. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance 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 .
25	0	Consumer advisory provided for raw/ undercooked foods	Yes	No	No	3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several items on the sushi menu containing roe and cold smoked salmon not asterisked. These items included surf clam, 49’er roll, Big Roll, Caterpillar roll, Fantasty roll, hot lava roll, Ricky’s roll, and Yoshi roll. CDI: Menus corrected during inspection and reprinted. Observed Executive roll on the table tent menus not asterisked with tobiko. CDI: table tent menus corrected during inspection.
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	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 noodles cooling in large bus tubs and rice cooling in large cambros in WIC densely packed with lids stacked on top of other containers. CDI: EHS educated PIC on proper cooling methods and PIC continued cooling noodles in ice bath until 40F. Rice was voluntarily discarded. Observed rice cooling while densely packed in large cambros in the walk in freezer with no stirring. CDI: Cooling method changed and rice properly cooled. See general comment. REPEAT VIOLATION 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	0	Approved thawing methods used	Yes	No	No	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 fish thawed in vacuum packaging labeled with requirement to open. CDI- Packages cut open. Observed raw fish frozen in sushi deep freezer 10K bags with a patty paper around the fish. EHS advised that the bags are meant to be used with the fish only, no additional ingredients or items within the bag to ensure there is no true vacuum pulled
37	1	Food properly labeled: original container	Yes	No	No	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 several squeeze bottles of what PIC identified as oil and water throughout facility including at the grill and on hibachi station carts that were unlabeled. Observed unlabeled shaker with white granular. PIC identified product as salt. CDI: Items labeled.
43	0.50	In-use utensils: properly stored	Yes	No	No	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 rice paddle stored in water at 83F. CDI: Water removed and rice paddle stored in empty, clean container.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed some rusted shelving in dish area and in walk in coolers. Observed damaged gasket on right door of prep top near flat top grill.
49	0	Non-food contact surfaces clean	No	No	No	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 buildup on gaskets of coolers throughout.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked baseboard tile on wall at left corner of vegetable prep sink. Observed damaged ceiling tiles from what appears to be a leak near the men’s restroom for staff. Repair leak and replace ceiling tiles.