Inspection Management System
Premise Information
Return to Inspections
NameBONZAI THAI JAPANESE CUISINE Rules Governing Inspection Scores.
Address4847 SHOPTON RD Restaurants: 
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STE GDay 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 12/29/2022 
Final Score @ Grade
90.50 A
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
3 0 Management, food & conditional employee; knowledge, responsibilities & reporting No No Yes No No 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed out-dated Employee Health Policy form. CDI- gave updated form for posting. For more information on employee health policy please visit:
5 0.50 Procedures for responding to vomiting & diarrheal events No No Yes No No 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: No written procedures in facility. Gave poster for clean up procedures. For more information please visit:
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed sticky adhesive being transferred to interior food contact surfaces of pans due to being stacked together. CDI - PIC was made aware and pans will be removed to be rewashed.
20 1.50 Proper cooling time & temperatures No No Yes No No 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Observed large pot of soup stored inside the prep cooler at 57 F. PIC stated that pot of soup was placed in twice bath at 12 AM. Pot of soup was observed at 57F at 10:30 AM by EHS. Observed large container of cabbage and carrots stored inside the WIC. PIC states that Cabbage and carrots were placed inside the walk-in cooler the previous night for cooling. The container of Cabbage and carrots was observed at 47F at 10:50 AM. CDI - PIC voluntarily discarded all RTE TCS food items that did not cool to 41F within the 6 hour time frame.
23 1.50 Proper date marking & disposition No No Yes No No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed RTE TCS food items (Chopped Cabbage, Wine Noodles, Crab Rangoon, Rice Noodles) stored inside the prep RIC and the WIC with no date marking to indicate the date of preparation or disposal. CDI - PIC added dates to Wine noodles and Crab Rangoon; Rice Noodles and cabbage were discarded.
25 0.50 Consumer advisory provided for raw/ undercooked foods No No No No Yes 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed Lunch and dinner Menu with a consumer advisory, no asterisks, were present to make customers aware of looking to the footnote. PIC states that Salmon and eggs can be requested undercooked. VR.
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 of chemical cleaner not labeled with the name of the chemical substance. CDI - PIC labeled chemical spray bottle.
33 0.50 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Observed large stock pot of soup sitting in prep sink, not in a shallow pan or inside an ice bath. PIC stated that the pot should be submerged inside an ice bath. CDI - PIC voluntarily discarded soup.
37 1 Food properly labeled: original container No No No No No 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of salt, spices and flour unlabeled throughout the kitchen.
39 2 Contamination prevented during food preparation, storage & display No No No Yes No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heads of cabbage stored on the floor inside the kitchen. -Repeat.
43 0 In-use utensils: properly stored No No Yes No No 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives inside the prep cooler stored in crevices between the lid and the sides of the cooler. Observed utensils used to grab/scoop chicken, vegetables, seafood stored inside the prep cooler and not being properly cleaned every 4 hours. CDI - PIC removed and replaced utensils.
49 0.50 Non-food contact surfaces clean No No No No 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 grease and debris accumulations on the exterior of kitchen equipment and on the interior of Reach in coolers throughout the kitchen.
56 0 Meets ventilation & lighting requirements; designated areas used No No No No No 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on the prep area inside the kitchen.