Premises Information


	Return to Inspections

Name

ROOM 112 MODERN ASIAN CUISINE & SUSHI LOUNGE

Address

112 S TRYON ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/12/2024

Final Score @ Grade

General Comments

During my inspection observed raw chicken being prepped in one of the 3-compartment sink basins, Facility has 2 food prep sinks. One for vegetables and the other for meats. Explained to the PIC that they should use those sinks to process/prep their meats and vegetables and refrain from using the 3-compartment sink to prevent cross contamination. Label food prep sinks: Vegetables ONLY and Meat ONLY.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Rice cooker in front of the kitchen handsink. CDI - PIC relocated the rice cooker.
15	1.50	Food separated & protected	Yes	No	No	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. Raw chicken stored on rolling cart over beef and seafood. CDI - PIC rearranged the storage order. Provided Spanish handout on proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dishmachine was sanitizing below 50 ppm. CDI - PIC primed a couple times, dishmachine is properly sanitizing at 50 ppm. Ensure to test of your dishmachine daily. Sent PIC Spanish video on sanitizing food contact surfaces. 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	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in the salad prep top cooler and inside the unit above 45F, temped at 48F. PIC stated these was from lunch time. CDI - PIC voluntarily discarded the cut lettuce. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
55	1	Physical facilities installed, maintained & clean	No	Yes	No	REPEAT 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 broken tiles at can wash and in the middle of the kitchen area.