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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

NAKATO JAPANESE STEAKHOUSE

Address

8500 PINEVILLE-MATTHEWS RD

City/State/ZIP

CHARLOTTE

NC

28226

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/1/2020

Final Score @ Grade

97.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	0	PIC present, Demonstration - Certification by accredited program, and performs duties	No	No	No	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. PIC states certificate has been misplaced. PIC states certification is up to date. PIC tried to log in to ServSafe website to retrieve PDF but website is down for maintenance.
8	0	Handwashing sinks, supplied and accessible	Yes	No	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed beer keg blocking access to hand wash sink by rear door. CDI, keg removed.
14	1.50	Food-contact surfaces: cleaned and sanitized	No	Yes	No	Repeat: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build up on white plate in ice machine. Plate needs cleaning.
18	0	Proper cooling time and temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salad cooling at a slow rate. PIC states salad was prepared at 3PM. CDI, salad was placed in walk in freezer to cool. Salad reached 41F by end of inspection.
21	0	Proper date marking and disposition	Yes	No	No	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 no date mark on several tubs of rice. PIC states 2 tubs were cooked the previous day and 2 were cooked today. CDI, rice was date marked.
31	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 salad cooling in deep container and covered. CDI, EHS educated PIC on cooling methods, including reduced portions, using shallow sheet pans, and placing salad in ice baths.