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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

MR TOKYO JAPANESE RESTAURANT

Address

10012 BENFIELD RD

SUITE 300

City/State/ZIP

CHARLOTTE

NC

28269

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/19/2021

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
14	0	Food-contact surfaces: cleaned and sanitized	Yes	No	No	4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knife soiled with food waste stored on magnetic knife holder. CDI: PIC sent knife to be W/R/S.
19	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eel being held below 135F in toaster ovens at sushi counter. PIC stated eel was prepared @11am. CDI: Education provided and PIC voluntarily discarded product. PIC stated going forward, facility with make eel to order, not hot hold.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	Yes	Yes	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 blanched broccoli cooling in make table. Unit designed to cold hold, not cool. PIC stated product prepared @11am. CDI: Education provided and product cooled rapidly in ice bath. Final temp- 39F. Observed salad cooling in 2-door refrigerator. PIC stated product prepared @10:30am. Unit designed to cold hold, not cool. CDI: Education provided and product time stamped. Going forward, facility will use TPHC. Observed various species of fish, cream cheese, and rice cooling in sushi make tables and display cases. PIC stated products were prepared @10:30am. Facility declined cooling fish, and to place on TPHC. CDI: Education provided and products time stamped. Going forward, facility opting to use TPHC on all sushi products. TPHC paperwork filled out during inspection. EHS will return in 10 days to verify compliance with TPHC procedures. VERIFICATION REQUIRED.
46	0	Warewashing facilities: installed, maintained and used; test strips	Yes	No	No	4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed rinse compartment of three compartment sink being used as sanitize compartment. CDI: Education provided and food employee remade all W/R/S solutions in three compartment sink.