Select your filters and click the Search button to search for data, or click Clear to clear all filters
 
Logo Main Menu
Mecklenburg County Health Dept
Public Health Inspections
Select your filters and click the Search button to search for data, or click Clear to clear all filters
 
  
 

Premises Information

Return to Inspections
NameOSHU SUSHI
Address2200 THRIFT RD
 
City/State/ZIP
CHARLOTTE NC 28208
Premise Type2 - Food Stands
CountyMecklenburg
Inspection Date 8/14/2026
Final Score @ Grade
98.50 A
General CommentsOperator has recently approved HACCP plan for reducing pH of sushi rice to render non TCS.

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
6 0.50 Proper eating, tasting, drinking or tobacco use Yes No No 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep counter. CDI: PIC relocated beverage to a designated area.
22 0 Proper cold holding temperatures Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of cooked shrimp being stored at 44F in prep flip top cooler in which container was being stored stacked on another container high above fill line. CDI: PIC moved shrimp to walk in cooler to rapidly cool as it had been in unit for approximately 1 hour.
25 0.50 Consumer advisory provided for raw/ undercooked foods No No Yes 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on online menu for sushi products served raw. VERIFICATION REQUIRED
41 0.50 Wiping cloths: properly used & stored Yes No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being stored on prep counter next to cutting board. CDI: PIC moved wiping cloth to a properly concentrated bucket of quat sanitizer.
45 0 Single-use & single-service articles: properly stored & used Yes No No 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use to go containers being stored on floor. CDI: PIC moved single use containers to shelf above the floor.