Premises Information


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Name

MAI JAPANESE RESTAURANT

Address

2215 AYRSLEY TOWN BV

STE A

City/State/ZIP

CHARLOTTE

28273

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/1/2023

Final Score @ Grade

95.50

General Comments

WIC is not working properly. Maintenance is on site working to correct the problem. Establishment will not use the WIC on 6/1/23. There will be no cooking and cooling on 6/1/23. All food will be cooked to order for the remained of the day. EHS will return on 6/2/23 to assess the WIC functionality.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans, stored as clean, with food residue on the food contact surfaces. CDI - Pans were moved to dish machine to be cleaned properly.
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed ambient temperature of the WIC at 47F. Observed 2 large containers of white rice, salad, ranch, & broccoli held above 41F inside the WIC. CDI - All TCS items were voluntarily discarded. Maintenance was on site working to correct the WIC issue during the inspection. WIC will not be in use for 6/1/23 and not cooking and cooling will be allowed until WIC repair. EHS will return for VR 6/2/23 to give establishment approval to use WIC.
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 For more information, please visit: http://meck.co/FoodSafety 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 . Observed broccoli, made at 10:30 AM, cooling in bucket with tight fitting lid. Broccoli was moved to RIF to cool properly. Broccoli did not decrease in temperature in 30 minutes. Broccoli was removed from bucket to smaller pan portions inside RIF.
40	0.50	Personal cleanliness	Yes	Yes	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no hair restraints. REPEAT. CDI - All food employees put on hair restraints.
42	0	Washing fruits & vegetables	Yes	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed avocados in used with stickers still present. CDI - Avocados were removed to be cleaned properly.
43	0	In-use utensils: properly stored	Yes	No	No	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 clever utensils stored in crevices of prep unit. CDI - Utensils were removed.