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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

OROSOKO

Address

130 W BLAND ST

City/State/ZIP

CHARLOTTE

NC

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/13/2025

Final Score @ Grade

95.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	No	No	No	4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black growth on white plastic in ice machine. Clean with more frequency.
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items holding below 135F in hot well. Items had been placed in hot well less than 1/2hr. CDI PIC quickly reheated, refilled hot wells. Rice balls, cheese sauce, and cheese chips were moved to TPHC, TPHC form filled out and time stamps placed on items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items holding above 41F in tall RIC. RIC ambient holding 41F and below. Items began to cool rapidly. RIC was heavily stocked and doors were being opened a lot during prep. Ensure items that require temperature control have enough air circulating. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	1.50	Proper date marking & disposition	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked rice from 2/4 in use in RIC. CDI PIC voluntarily discarded. Improvement, no escalation in points. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .