Premises Information


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Name

SUSHI BOWL +

Address

1412 EAST BV

UNIT F

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/21/2023

Final Score @ Grade

96.50

General Comments

EHS observed food invoices from approved foods suppliers (JFC, etc.) that include parasite destruction statements. Facility is encouraged to retain these invoices as they receive them, as they are the primary means of verifying proper parasite destruction in raw fish products. PIC has stated an interest in potentially expanding the scope of the establishment and/or increasing facility capacity (utilizing hood to cook food items, storing additional ingredients via added refrigeration). EHS encourages PIC to contact Mecklenburg County Health Department at 980-314-1620 prior to any expansion in facility or operations.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed approximately four raw animal food portions (raw salmon fillets on trays, bins of raw tuna meat salad, and diced salmon and tuna bins) stored above unwashed produce and ready to eat sauces in RIC. CDI - EHS reorganized RIC to prevent potential contamination. EHS provided PIC with reach in storage order chart. EHS affixed storage order signage to door of RIC. REPEAT Note: No escalation in point deduction due to some improvement. Fewer items were observed acting as potential contamination for food items beneath. EHS has now affixed storage order signage directly to the door of the RIC; PIC will assure that employees store raw animal foods (salmon and tuna) BELOW unwashed produce and ready to eat sauces. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 EHS observed recently cooked sushi rice holding in back of house rice cooker at 208F at start of inspection. Sushi rice was rotated to front rice cooker to be held on TPHC, a process that was described to EHS by PIC and posted TPHC instructions. PIC had not marked a start time using tape, as was described by TPHC plans. CDI - EHS and PIC reviewed TPHC plan and attached tape with start time to TPHC rice cooker at front of house.
35	0.50	Approved thawing methods used	Yes	Yes	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately six (6) packages of ROP tuna portions thawing under refrigeration without being removed from reduced oxygen environment. CDI - EHS discussed proper thawing of ROP fish products with PIC; Items are either to remain frozen or, when thawing under refrigeration, be removed from ROP. PIC cut slits in thawing packages. REPEAT
39	1	Contamination prevented during food preparation, storage & display	Yes	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) bins of food (rice and sugar) stored directly on the floor of dry storage area. Elevate food items to prevent potential contamination. CDI - Bins were elevated to available storage shelving by PIC. REPEAT. Note: Hermetically sealed cans and beverages need not be elevated, provided the floor is relatively clean and free of contamination.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed two (2) bins of single service forks and spoons with intermingled handles and lip contact surfaces. CDI - EHS discussed storage of single service articles with PIC; red cups were pulled from storage area at facility storage and used to stand single service articles upright. Store single service articles such that only their handles can be grabbed.
53	0.50	Toilet facilities: properly constructed, supplied & cleaned	No	Yes	No	5-501.17 Provide a covered waste bin in female restrooms. Observed two (2) uncovered waste bins in female restroom. Per conversation with PIC, covered waste receptacle has been purchased to replace one uncovered bin, but has yet to be placed in establishment. REPEAT. Note: No escalation in point deduction; PIC is aware of violation and has put in place correction to prevent further repeats. Purchased waste receptacle will be brought to establishment prior to next inspection.