Premises Information


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Name

TSUKI JAPANESE STEAK HOUSE & SUSHI BAR

Address

3429 TORINGDON WY

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/21/2024

Final Score @ Grade

95.50

General Comments

EHS observed that similarly to the previous inspection, tightly wrapped seafood was stored inside the sushi display case following prep this morning, with an ambient unit temperature of 44F. PIC states that sushi display case is entirely emptied and turned off at night; thus, takes time to come to 41F or lower in the morning. EHS explained to PIC why tightly wrapped food which is packed closely in a unit yet to reach 41F is not proper cooling methods. EHS advises the PIC to educate staff on proper cooling of sushi in the WIC, verifying a temperature of both 41F for the sushi itself and the ambient air of the display case, before relocating to cold holding.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed white rice prepped last night in WIC at 52F. CDI- PIC voluntarily disposes of rice. -REPEAT- (-3) 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 .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed margarine at cook line held without refrigeration or TPHC. CDI- EHS shows PIC that margarine is a TCS food and adds item to TPHC list. Margarine is given time label and added to written procedures. (-0)
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 rice in large pot prepared last evening in WIC at 52F, and tightly wrapped seafood at sushi display case (not yet reaching an ambient temperature of 41F) unable to cool properly. CDI- PIC disposes of rice and moves sushi prepped this morning to WIC for proper cooling. All items rapidly reach 41F. See comment. (-.5) 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 .
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls at clean dish rack. EHS recommends the PIC obtain additional equipment for drying clean dishes. -REPEAT- (-1)