Premises Information


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Name

KOS BAR

Address

8829 E WT HARRIS BV

STE 110

City/State/ZIP

CHARLOTTE

28227

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/14/2025

Final Score @ Grade

General Comments

3-303.12 (c) whole, raw fruits or vegetables: cut, raw vegetables such as celery or carrot sticks or cut potatoes: and tofu may be immersed in ice or water. This applies to the cut cabbage and cut lettuce which can be stored, immersed in water. Items that have been accomplished on transitional non compliant list: 2. Caulk all water using fixtures 3. Replace hand sink with box sink in kitchen 5. Change acoustic tiles to vinyl tiles in kitchen 8. Ensure prewash does not dip below lip of sink Items still on non compliant list 1. Increase lighting in kitchen 4. Remove plastic curtains and carpet and install door 6. Ensure bathroom doors are self closing 7. Remove wood or epoxy paint Observed cooked yucca at facility that PIC stated was cooked and cooled at facility. EHS reminded PIC no items can be cooked and cooled at this facility per permit conditions.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	0	Certified Food Protection Manager	No	No	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC has expired manager certification but facility is in transitional window. No points taken For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
15	1.50	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked yucca stored below raw meat and raw steak stored below raw chicken. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed queso fresco with date mark of 8/3. Queso fresco is not date mark exempt. CDI Cheese was voluntarily discarded. 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 . 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cabbage prepared yesterday with no date mark. CDI PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly flying around in kitchen.