Inspection Management System
Premise Information
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NameROCKIN ROLLS SUSHI EXPRESS Rules Governing Inspection Scores.
Address1523 ELIZABETH AV Restaurants: 
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STE 130Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 10/17/2019 
Final Score @ Grade
87.50 B
NC Department of Environmental Health: 
General Comments
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
1 0 PIC present, Demonstration - Certification by accredited program, and performs duties No No Yes No Yes 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Employee from front of house identified herself as the PIC since the PIC was off today. Observed her failure to demonstrate any active managerial control over food operations and knowledge of food safety.
6 2 Hands clean and properly washed No No Yes No Yes 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed multiple food employees leaving tasks and handling soiled handles throughout kitchen then returning to food preparation without changing gloves and washing hands. Coaching provided VR for further eduation with PIC Stephanie
13 1.50 Food separated and protected No No Yes No No 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over ready to eat sauce in bottom of large prep unit on cook line and raw beef, eggs and fish over avocados in walk in cooler CDI- Reorganized by final cook temp.
14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No Yes 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple stacked utensils with light food residue or debris on them. CDI- removed to re-wash 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC did not know when the sushi roller had been washed rinsed and sanitized last. VR
20 1.50 Proper cold holding temperatures No No Yes No Yes 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sushi rolls and shrimp tempura at 45F. CDI- placed on temporary tphc for lunch service only.
21 1.50 Proper date marking and disposition No No Yes No Yes 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS foods with no date mark CDI- date marked Observed color coordinated Thursday and Friday day labels date marked today. VR
22 1 Time as a Public Health Control: procedures and records No No Yes No Yes 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice tiem labeled at 1030 am placed on plates color coded for 11 and the 12p paltes(blue) not in use at 1230. Facility not following their written TPHC procedures. VR
33 0.50 Approved thawing methods used No No Yes No No 3-501.13 Use approved thawing methods. Observed improper thawing of fish in stagnant water for raw shrimp 60F and other packaged fish, water not running. Staff removed to freezer
34 0.50 Thermometers provided and accurate No No Yes No Yes 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC failed to provide a thin diameter probe for temping sashimi.
35 1 Food properly labeled: original container No No Yes No No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabeled working conatiners of solution(oil).
39 0.50 Wiping cloths: properly used and stored No No Yes No No 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple wiping cloths in excessively soiled sanitizer solution.
41 0.50 In-use utensils: properly stored No No Yes No No 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice spatula stored in water at 73F.
42 0.50 Utensils, equipment and linens: properly stored, dried and handled No No Yes No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers tightly stacked.