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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameO-KU CHARLOTTE
Address2000 SOUTH BV
 
City/State/ZIP
CHARLOTTE NC 28203
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 1/7/2019
Final Score @ Grade
97.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
14 1.50 Food-contact surfaces: cleaned and sanitized Yes No No 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm chlorine residual during inspection. CDI: Super Force arrived on site and primed machine to remove air bubbles, after which the machine read 50 ppm chlorine.
20 0 Proper cold holding temperatures Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab mix and mermaid rolls holding between 42F and 45F in flip top and under counter units. CDI: All out of temperature items were vented and placed into freezer or upright reach in units to facilitate proper cooling.
26 0 Toxic substances properly identified, stored, and used Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles of bleach and degreaser with no labels to identify contents. CDI: Both botles labelled.
31 0.50 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 tempura crab cooling at a rate slightly less than sufficient in reach in units in back of facility. CDI: Product spread out and placed back into reach in unit to facilitate proper cooling. REPEAT Note: Facility has made improvements to cooling methods since the last inspection, and since most items were cooling at a sufficient rate for safe cooling, points were de-escalated.
45 0 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No 4-501.11 Maintain equipment in good repair. Observed shelving to the right of dish machine beginning to rust. Ensure that shelves are smooth and easily cleanable.
53 0.50 Physical facilities installed, maintained and clean No Yes No 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 paint peeling on the ceiling in the chemical storage room. Ensure that ceiling is repainted to render it smooth and easily cleanable. REPEAT.