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

3/7/2024

Final Score @ Grade

93.50

General Comments

During inspection EHS observed edamame cooling at a rate of 0.12F/min in the 4 hr cooling window inside prep top. PIC stated after edamame is boiled, it is placed under cold running water and then placed in prep top. PERMIT STATES NO PRIMARY COOLING. EHS will conduct a follow up visit to evaluate SOP for primary cooling of edamame.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee rinse hands for approximately 5 seconds. CDI: Food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
14	1	Required records available: shellstock tags, parasite destruction	No	No	No	3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility unable to provide parasite destruction letter. VERIFICATION REQUIRED.
15	3	Food separated & protected	Yes	Yes	No	REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed salmon filets being stored over ready to eat sauces, and containers of tuna above produce inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
24	1.50	Time as a Public Health Control; procedures & records	Yes	Yes	No	REPEAT 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. Observed sushi rice being held on TPHC without a time label. CDI: PIC placed time label on item.
35	1	Approved thawing methods used	No	Yes	No	REPEAT 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 tuna thawing inside reach in cooler with ROP packaging still intact.