Inspection Management System
Premise Information
Return to Inspections
NameKABUTO JAPANESE STEAKHOUSE Rules Governing Inspection Scores.
Address16516 NORTHCROSS DR. Restaurants: 
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 Day 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 6/17/2022 
Final Score @ Grade
89.50 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 1 PIC Present, demonstrates knowledge, & performs duties No No No Yes No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed priority items during my inspection: not following TPHC, cold holding, labeling chemicals, handwashing procedures. CDI - PIC corrected the priority items during the inspection. Compliance visit will be conducted in 10 days to ensure compliance. A Food Safety Checklist can be found at: along with for more food safety information related to PIC Duties, Training, and managing food safety.
8 0 Hands clean & properly washed No No 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 handler wash their hands and then recontaminate their hands by turning off the faucet with their cleaned hands. CDI - education to the PIC and food handler on how to wash hands. Food handler rewashed hands.
22 3 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and noodles either cooled from the day before or more above 41F in the walk in cooler. Discussion with the PIC which stated that these foods were prepped the day before. CDI - PIC voluntarily discarded the noodles and rice. -REPEAT- For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures .
23 3 Proper date marking & disposition No No 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 noodles and rice with dates I was unable to read. . CDI - Food handler removed all the old date stickers and placed the correct dates. For more information on date marking please visit:
24 1.50 Time as a Public Health Control; procedures & records No No Yes Yes No 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC for the rice and noodles did not have a time sticker. Observed PIC unable to find written procedures for the rice and noodles TPHC form. PIC stated that the rice and noodles were taken out of the walk in cooler at 400. CDI - Allowed the PIC to place time sticker on products. Provided another TPHC form to the PIC. -REPEAT-
28 0 Toxic substances properly identified stored & used No No Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle not properly labeled. CDI - PIC labeled the spray bottle degreaser.
41 0 Wiping cloths: properly used & stored No No No 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 towels visible dirty. Discussion with the PIC, towels are laundered in the facility and bleach is used. Recommended that they obtain new towels as the current towels used are no longer clean.
49 0.50 Non-food contact surfaces clean No No No Yes No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rolling carts, exterior of equipment and cooler door handles, shelving units all accumulating heavy food residue and debris. Clean and maintain. -REPEAT-
54 0.50 Garbage & refuse properly disposed; facilities maintained No No No No No 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed heavy amount of trash and debris around the dumpster, which is shared by the hotel behind the restaurant. Ensure trash and debris and removed to prevent attracting pests.
55 1 Physical facilities installed, maintained & clean No No No Yes No 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors equipment under equipment and hibachi cooking station in need of cleaning. Observed dry storage floor in need of cleaning. -REPEAT- 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed uneccessary items in the dry storage room floor. Remove to prevent attracting pests. -REPEAT- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed coving wall tile near the employee restroom damaged. Repair. -REPEAT-