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Cabarrus Magazine Restaurant Winners/Losers Report

Jul 16, 2015 04:03PM, Published by Jason Huddle, Categories: Food+Drink, Community Family Features Food




Here are our top three and bottom three restaurants (based on health inspection grades and number of violations as reported by the Cabarrus health Alliance) for 5/16/15 - 7/16/15. Happy Eating!

 

Top Three Restaurants:

1.) Taco Bell
Location:
 3815 Concord Parkway South Concord, NC 28027
Inspection Date: 07/09/2015

 

Score: 100

#

 Comments

Points

20.

3-501.16 (A)(2) and (B); Priority; One prep cooler had temperatures of food that was above 45 degrees. Unit had not been turned on this morning. They were doing routine line checks during the inspection and noticed that the cooler was not operating properly. They discarded the food and turned cooler on.

0.0

General Comments

Freezer was not operating properly (36 degrees). Manager called in for repair and was either moving or disposing of the contents.

 

2.) 

PIZZA HUT
Location: 697 CHURCH ST CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 06/15/2015
 
Score: 99.5
# CommentsPoints
53.6-501.12; Core; The wall and plumbing along the wall need cleaning behind the dishmachine. Clean the ceiling above the fryer and the wall behind the pizza cutting station.0.5
General Comments



 

3.) Miso Sushi & Grill

Location: 280 Concord Parkway S Suite 125 Concord, NC 28027
Facility Type: Restaurant
Inspection Date: 07/06/2015

 

Score: 99.5

#

 Comments

Points

38.

2-402.11; Core; Must wear a hair restraint when preparing food (everyone).

0.5

 

Bottom Three Restaurants:

 

1.) Casa GRANDE MEXICAN RESTAURANT

Location: 2206 ROXIE STREET KANNAPOLIS, NC 28083
Inspection Date: 07/01/2015

 

Score: 91.5

#

 Comments

Points

6.

2-301.12; Core; Employee observed using just washed hands to turn off water at handwashing sink before drying hands with paper towel. Need to dry hands with paper towel, and then use the paper towel to turn off water so you do not tough the dirty handles once your hands are clean. Per 2-301.12, C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK

0.0

8.

6-301.12; Priority Foundation; No paper towels out at back handwashing sink. Staff said paper towel dispenser was broken and go out paper towels and placed near sink on shelf. Need to repair or replace dispensor. Per 6-301.12, Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf This is a priority item and must be in compliance.

1.0

14.

4-702.11; Priority; Tea dispenser was washed and rinsed but not sanitized. Staff did not have sanitizer in sink since most items run through dish machine. Staff made up sink sanitizer. If washing and rinsing a food contact surface, it must also be sanitized. Per 4-702.11, UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. This is a priority item and must be in compliance.

0.0

14.

4-602.12; Core;Inside of one microwave with dried food splash. Staff cleaned unit thoroughly. Per 4-602.12, (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Large prep cooler not maintaining 45 F or below. Repair or replace. Note that lid is in poor repair and does fully close to keep heat out of cooler between orders when lid is down. Manager said cooler outlet had been tripped last night accidently when cleaning but had been reset since 9:30 am, however food still observed above 45 F at 1pm including shredded cheese 54, guacamole 56, sliced tomatoes 53 F, shredded lettuce 54 F, and sour cream 55 F. Per 3-501.16, (A) (2) At a temperature specified in the following: (a) 5°C (41°F) or less; P or (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: P (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (ii) On or before January 1, 2019, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. This is a priority item and must be in compliance. Inspector will follow-up to see that either ice is used effectively to keep foods cold or cooler has been repaired or replaced. Failure to comply may result in permit action.

1.5

26.

7-102.11; Priority Foundation; Spray bottle of chemical on lower shelf at back prep area not labeled. Labeled during inspection. Per 7-102.11, Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. This is a priority foundation item and must be in compliance.

1.0

34.

4-204-112; Thermometer display of grill drawer cooler not working properly ( displaying 83 F when inside food temperature was 44 F or less throughout unit) Repair or keep an air reading thermometer inside. Per 4-204.112, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;

0.5

36.

6-202.15; Core;Self-closure has pulled out of back door. Door must be self-closing. Repair. Per 6-202.15, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This was commented on the last inspection.

1.0

39.

3-304.14; Core; Wet wiping cloths out at back sink and cutting board at steam table in kitchen. Keep in proper strength sanitizer between uses. Bucket of sanitizer at steam table was above 200 ppm chlorine. This is too strong and should be at 50-100 ppm for a no-rinse sanitizer made with chlorine. Remade during inspection. This occurred during the last inspection.Per 3-304.14, (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114; E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES

0.5

42.

4-901.11; Core; Dishwasher dried inside of tea urn with towel. Need to air dry after sanitizing. Per 4-901.11, After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

0.0

45.

4-501.11; Core;Steam table with wooden blocks instead of legs or wheels. Need to fix top of ice machine where cover does not fit over ice bin fully. Inside of microwave in wait staff area has inside upper surface in poor repair. Replace. Per 4-501.11, (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

1.0

45.

4-101.19; Core;Need to remove all aluminum foil and cardboard that is covering shelving in kitchen. Per 4-101.19, NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

0.0

45.

4-205.10; Core;Bar blender is limited to Household use only per bottom of blender. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.

0.0

47.

4-602.13; Core; One set of shelving dirty in walk-in cooler. Many oven mits and fajita pan handle covers dirty with food splash and need to be washed. Keep clean.

0.0

49.

5-205.15 (A); Core;Faucet leaking at 3 compartment sink. Plumbing leaking behind soda machine used by wait staff. Faucet leaking at mop sink. Keep in good repair per 5-205.15

1.0

53.

6-501.11; Core; Floor in poor repair and loose and buckled in walk-in cooler and freezer. Wall corners loose and missing in some areas in kitchen. Wall base tiles broken and no longer sealed in some areas, especially at mop sink. Wall board pulled away from wall at dirty dish drainboard. Per 5-501.11, PHYSICAL FACILITIES shall be maintained in good repair.

1.0

General Comments

Note that ovens do not work and hot pan of rice (165 F) stored in oven to resupply steam table after lunch-repair oven or get replacement equipment if using for hot holding. Monitor hot food to make sure that it stays 135 F or above.

 

2.) Hwy 55 Burgers Shakes and Fries

Location: 4433 Old School House Commons Drive HARRISBURG, NC 28075
Facility Type: Restaurant
Inspection Date: 07/14/2015

 

Score: 91

#

 Comments

Points

1.

2-102.11; Priority Foundation; There must be a certified food protection manager that is in charge during operating hours. There was no one on-site has verification of being certified.

2.0

6.

2-301.12; Core; To avoid recontaminating hands, must turn the faucet off with the paper towel.

2.0

8.

5-205.11; Priority Foundation; A handwashing sink may not be used for purposes other than handwashing. Employees were filling up containers with water for making lemonade and for the grill. Employees were corrected.

0.0

19.

3-501.16(A)(1) ; Priority; All hot potentially hazardous foods must be stored at 135 or above. The chili pot had become unplugged sometime this morning and the gravy pot was not turned up high enough. Both were corrected and temperature of the products was 135+ after adjustment.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Dessert topping cooler is not maintaining 45 degrees or less. Milk and whipped topping were all discarded. Temporally correcting problem. Repair or replace cooler.

1.5

26.

7-102.11; Priority Foundation; All chemicals that are not in their original container must be labeled. 3 containers of chemicals that were shades of blue did not have labels. (degreaser, window cleaner and sanitizer are all blue)

1.0

39.

3-304.14; Core; Wet wiping cloths when they are not in use, must be stored in a bucket of sanitizer. The bucket in the wait station was too weak and there was no bucket in the grill area for those wiping cloths.

0.5

45.

4-501.11; Core; Dessert topping cooler gasket on left door is not sealing properly. This must be corrected.

0.0

49.

5-202.13; Priority; To avoid a potential backsiphonage issue, there must be an air gap between the inlet for the water and the flood rim of the dipperwell.

0.0

52.

5-501.113; Core; Must keep the dumpster closed. Lid and door were open.

0.5

 

1.) LANE STREET GRILL

Location: 2011 LANE STREET KANNAPOLIS, NC 28083
Facility Type: Restaurant
Inspection Date: 05/22/2015

 

Score: 91

#

 Comments

Points

6.

2-301.12;(C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. NOT USING PROPER HANDWASHING PROCEDURES-OBSERVED AT LEAST 2 EMPLOYEES WASH HANDS AND NOT USE PAPER TOWEL TO TURN OFF HANDSINK FAUCET AFTER WASHING HANDS. ALSO OBSERVED ONE PERSON WASH HANDS AT 3 COMPARTMENT SINK AREA-USE ONLY HAND SINK FOR HAND WASHING.

2.0

38.

2-402.11; Core;A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. NO HAIR RESTRAINTS BY COOKS OR OTHERS PREPARING FOOD.

1.0

45.

4-205.10; Core;Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. EQUIPMENT DOES NOT MEET ANSI/NSF STANDARDS-STOVE, CHEST TYPE FREEZERS,UPRIGHT FREEZER,EGG STORAGE REFER. CROCK POTS,ETC.

2.0

45.

4-501.11; Core;A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. DOOR GASKETS ON 4 DOOR REFER. IN VERY POOR REPAIR-SPLIT AND COMING OFF DOOR LEAVING AIR GAP FOR COLD AIR ESCAPE. ALSO CHEST FREEZER INSIDE TOP BEING HELD TOGETHER WITH TAPE AND TOP OF OTHER CHEST FREEZER RUSTING-NEEDS REPAIR/REPLACEMENT.

0.0

47.

4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. NEED SOME GENERAL EQUIPMENT CLEANING THROUGHOUT-SIDES OF GRILL AND FRYER-THICK GREASY BUILDUP, THE COUNTER/TABLE GRILL AND FRYER ARE ON-MUCH GREASY/SPILLED FOOD BUILDUP, GASKETS ON REFRIGERATION UNITS, THE INSIDES OF FREEZERS OF CRUMB SPILLAGE AND THICK BUILT UP FROST, CABINETSPACES AND SHELVES AROUND FRONT WINDOW AREA ALL NEED VERY DETAIL CLEANING. ALSO DETAIL CLEANING OF BACK STORAGE ROOM SHELVING NEEDED.

1.0

51.

6-501.19; Core;Except during cleaning and maintenance operations, toilet room doors as specified under 6-202.14 shall be kept closed. STILL NEED SELF CLOSURE ON RESTROOM DOOR.

1.0

53.

6-201.11; Core;Except as specified under § 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. FLOORS IN POOR REPAIR IN PLACES WITH CRACKED AND BROKEN TILES, SOFT GIVING FLOOR IN PLACES, BACK STORAGE ROOM FLOOR RAW WOOD WITH NO COVERING OR SEALANT MAKING HARD TO KEEP CLEAN-NEED GENERAL FLOOR REPAIRS.

1.0

53.

6-501.12; Core;A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. FLOORS NEED OVERALL DETAIL CLEANING THROUGHOUT ESPECIALLY AROUND AND BEHING GRILL, FRYER AND COOK LINE AREA-MUCH OLD SPILLED FOOD IN THESE AREAS. ALSO FLOORS IN KITCHEN AREA AND BACK STORAGE ROOM AREAS NEED DETAIL CLEANING. WALLS NEED CLEANING IN BACK STORAGE AREAS AND BEHIND FREEZERS,ETC.

0.0

54.

6-202.11; Core;A) Except as specified in ¶ (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. LIGHT BULBS IN BACK STORAGE ROOMS WITH NO SHIELDS OR ARE NOT SHATTER PROOF-NEED TO COVER OR PLACE SHATTER PROOF BULBS.

1.0

54.

4-204.11; Core;Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. THERE ARE PLACES WHERE THERE IS GREASE BUILDUP ON HOOD AND FILTERS THAT COULD DRIP ONTO COOKING SURFACES-NEED TO KEEP CLEAN.

0.0

 





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