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Cabarrus Magazine Restaurant Report (7/15/15-8/15/15)

Aug 18, 2015 10:43AM, Published by Jason Huddle, Categories: Life+Leisure, Food+Drink, Community Family Features Food, Family Features Lifestyle




Top Three Restaurants



1. Choclatier Barrucand
Location: 1 Union ST CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 08/03/2015
 
Score: 100
# CommentsPoints
51.5-501.17; Core;A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. NEED COVERED TRASH CONTAINER IN RESTROOM FOR LADIES SANITARY ITEMS.0.0
General Comments
MAINLY BAKED GOODS PREPARED AND SERVED AND USING MULTI USE GLASSES FOR WINE. UPON ORDER IN ADVANCE THEY SERVE HIGH TEA AND MAKE FINGER FOODS FOR NUMBER OF RESERVATIONS THEY HAVE FOR TEA. DOES NOT SAVE ANYTHING FROM THESE FUNCTIONS.



2. Five Guys Burgers and Fries
Location: 7741 Gateway LN CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 07/17/2015
 
Score: 99.5
# CommentsPoints
47.4-601.11(B) and (C); Core; Clean exterior of walk-in cooler door.0.5
General Comments



3. HOLIDAY INN EXPRESS HOTEL
Location: 7772 GATEWAY LANE NW CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 07/17/2015
 
Score: 99.5

# CommentsPoints

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. SEVERAL PLACES IN KITCHEN AREA THE WALLS NEED SOME REPAIR AND PAINT-AROUND TRASH CAN, CHEMICAL STORAGE RACK AND SINK AREA.


Bottom Three Restaurants


1. LANE STREET GRILL
Location: 2011 LANE STREET KANNAPOLIS, NC 28083
Facility Type: Restaurant
Inspection Date: 07/30/2015
 
Score: 90
# CommentsPoints
20.3-501.16 (A)(2) and (B); Priority;TCS FOODS-COLD HOLDING-COLD PREP UNIT IS RUNNING 53 DEGREES AND PRODUCT IN IT RANGED FROM 49-52.5 DEGREES-PRODUCT WAS REMOVED FROM UNIT-NEED TO HAVE UNIT REPAIRED AND DO NOT STORE ANY POTENTIALLY HAZARDOUS PRODUCT IN UNIT UNTIL REPAIRED.1.5
22.3-501.19;TIME AS A PUBLIC HEALTH CONTROL-YOU HAVE DICED AND SLICED TOMATOS ON TIME, ALSO NEED TO ADD LETTUCE AS YOU ARE NOT KEEPING TEMPERATURE ON LETTUCE. ALSO IN REVIEWING RECORDS THERE ARE DAYS MISSING -MUST KEEP ACCURATE DAILY RECORDS.1.0
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 ONE WEARING ANY TYPE OF HAIR RESTRAINT TODAY DURING INSPECTION-MUST WEAR EFFECTIVE HAIR RESTRAINTS WHEN PREPARING OR SERVING FOOD AND HANDLING UTENSILS.1.0
39.3-304.14; Core;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; and (2) Laundered daily as specified under ¶ 4-802.11(D).ALL WIPING CLOTHS ONCE WET MUST BE STORED IN SANITITZER BETWEEN USES-OBSERVED COUPLE OF TOWELS ON SHELF AT GRILL WET-NEED TO STORE IN SANITIZER.0.5
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)-accreditedcertification 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. ALL EQUIPMENT DOES NOT MEET ANSI/NSF STANDARDS OR EQUIAL-STOVE,CHEST TYPE FREEZERS,UPRIGHT FREEZER,CROCK POT,EGG STORAGE REFER. UNIT,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. COLD PREP UNIT NOT COOLING PROPERLY-NEED TO HAVE REPAIRED. ALSO GASKETS ON 4 DOOR REFER. UNIT VERY POOR REPAIR AND EVEN SOME PIECES MISSING FROM DOORS AND THERE ARE AIR GAPS WHERE COLD AIR CAN ESCAPE-NEED TO HAVE GASKETS REPLACED.0.0
47.4-602.13; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. NEED GENERAL EQUIPMENT CLEANING ESPECIALLY ALONG COOK LINE AREA AND GRILL-OLD GREASY BUILDUP ON GRILL TABLE AND CABINET SPACES,SIDE OF GRILL AND FRYERS. ALSO NEED DETAIL CLEANING OF INSIDES OF ALL FREEZERS-MUCH FROST BUILDUP,GASKET ON REFRIGERATION UNITS, INSIDES OF REFRIGERATION UNITS.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 NO CLOSURE ON TOILET ROOM DOOR.1.0
53.6-501.12; Core;A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. NEED VERY DETAIL CLEANING OF FLOORS AND BASEBOARDS UNDER AND BEHIND THE COOK LINE EQUIPMENT-MUCH OLD FOOD SPILLAGE AND DIRTY BUILDUPS. ALSO STORAGE ROOM FLOORS AND THOSE BEHIND FREEZERS AND AROUND SHELVING VERY DIRTY AND NEED DETAIL CLEANING-GENERAL OVERALL FLOOR CLEANING NEEDED. ALSO GENERAL WALL CLEANING AROUND GRILL,FRYERS AND FRONT WINDOW AREAS-MUCH DIRTY BUILDUP.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 Oreasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. FLOORS IN VERY POOR REPAIR MOSTLY THROUGHOUT WITH CRACKED AND BROKEN TILES AND IN BACK STORAGE ROOM AREAS NO FLOOR COVERING,JUST RAW PLYWOOD THAT IS VERY DIRTY-NEED DETAIL FLOOR REPAIRS AND COVERING.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. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages; LIGHT BULBS IN BACK STORAGE ROOM ARE NOT SHEIDED OR SHATTER PROOF-NEED TO CORRECT.


2. 
Fatz Cafe
Location: 6081 Bayfield PKY CONCORD , NC 28027
Facility Type: Restaurant
Inspection Date: 07/21/2015
 
Score: 90.5
# CommentsPoints
6.2-301.12; Core; After washing and drying hands, employees must turn faucet off with paper towel to avoid recontaminating hands.2.0
8.6-301.12; Priority Foundation; Must keeppaper towels at all handsinks. 3 of 4 handsinks in kitchen did not have any.1.0
17.3-403.11; Priority; POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds. Soup in warmer from last night either was not reheated as required or the warmer is not maintaining proper temperature. Food was reheated in steamer.1.5
18.3-501.14; Priority; Must cool from 135 to 70 degrees within 2 hours and to 45 degrees within 6 hours. 2 containers of soup cooked yesterday were still above 45 degrees in walk-in.1.5
19.3-501.16(A)(1) ; Priority; Gravy on hot line that is double panned is not staying at 135+ as required. Product was reheated.0.0
26.7-102.11; Priority Foundation; All chemicals that are not in their original container must be properly labeled. One spray bottle did not have a label and 2 others were misidentified.1.0
31.3-501.15; Priority Foundation; Must spread hot food into thin layers, separate into multiple containers, use ice as an ingredient, use ice baths or other effective means to cool food as required. Soup cooked yesterday had not been cooled properly. (CDI-items were taken out and put into an ice bath)0.5
38.2-303.11; Core; Food preparers can not be wearing a watch or a bracelet. When preparing food, cannot wear jewelry on hands or wrists except for a plain wedding band.0.5
39.3-304.14; Core; Must store the in-use wiping cloths in the bucket of sanitizer when they are not being used. Many towels were not in the buckets. Buckets must also be stored off of the floor.0.5
44.3-304.15(B)-(D); Core; Cloth gloves cannot be used in direct contact with food unless the food will then be cooked afterwards. Employee handled a baked potato to be served with a cloth glove.0.5
45.4-501.11; Core; Equipment must be kept in good repair. Repair prep sink that is leaking water from the vat that is cracked at the bottom.0.0
52.5-501.113; Core; Must keep dumpster doors closed. Both were open and one side of the lid does not fit well. (dumpster is pretty dirty inside-should replace)

3. VENICE ITALIAN RESTAURANT
Location: 1121 SOUTH CANNON BLVD KANNAPOLIS, NC 28083
Facility Type: Restaurant
Inspection Date: 07/30/2015
 
Score: 92
# CommentsPoints
1.2-102.11; CORE;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. The PERSON IN CHARGE is not required to be a certified FOOD protection manager when the FOOD ESTABLISHMENT is not operating and FOOD is not being prepared, PACKAGED, or served for immediate consumption. NO CERTTIFIED MANAGER PRESENT-PIC STATED HE HAD TAKEN SERVSAFE CLASS, BUT HAS NO VERIFICATION THAT HE PASSED CLASS OR CERTIFICATE-WILL WORK TO GET AND I WILL CHECK DURING VERIFICATION VISIT AND GIVE BACK POINTS IF CAN BE VERIFIED.2.0
1.2-103.11 (A) - (L); Priority Foundation;PERSON IN CHARGE DUTIES-PIC MUST USE ACTIVE MANAGERIAL CONTROL TO ASSURE THAT ALL ASPECTS OF FOOD SAFETY ARE BEING FOLLOWED IN ESTABLISHMENT-FOOD TEMPERATURE MONITORING,PROPER COOKING TEMPERATURES, COOLING,DATE MARKING,EMPLOYEE HEALTH,ETC. WILL DISCUSS WITH PIC AS PROGRAM DEVELOPS.0.0
20.3-501.16 (A)(2) and (B); Priority;TCS FOODS-COLD HOLDING-ALL COLD HELD FOODS MUST BE HELD 45 DEGREES OR LESS-ITEMS IN DRAWER REFER. RANGED FROM 46-58 DEGREES-MUST REMOVE AND DO NOT USE TO STORE POTENTIALLY HAZARDOUS PRODUCT IN UNIT UNTIL REPAIRED-CAN USE ICE BAGS ON PRODUCT BUT TEMPERATURE MUST BE MAINTAINED BELOW 45 DEGREES. ALSO LETTUCE,TOMATOS, SOME CHEESE ON SALAD BAR ABOVE 45 DEGREES-MUST BE MAINTAINED AT 45 OR LESS AT ALL TIMES EVEN IN SLOW PERIODS. WILL DO VERIFICATION VISIT TO CHECK COLD HOLDING.1.5
21.3-501.17;COLD HELD READY TO EAT TCS FOODS-DATE MARKING-L COLD HELD READY TO EAT FOODS MUST BE PROPERLY DATE MARKED-FOR A MAXIMUM OF 7 DAYS IF HOLDING 41 DEGREES OR LESS-MUST DATE THE DATE PREPARED OR OPENED AND WITH EXPIRATION DATE-TODAY OBSERVED PANS WITH INCORRECT DATES SHOWING PRODUCT OUT OF DATE-APPEARS THAT PRODUCT PRODUCTED ON 27TH TO EXPIRE OF 8-2 WAS PLACED IN PAN WITH DATE LABEL OF 7-17-LABEL WAS NOT TAKEN OFF AND CHANGED-THERE WERE SEVERAL ITEMS DATED LIKE THIS AND ALSO THERE WAS FROZEN PRODUCT TAKEN FROM FREEZER TODAY IN PAN DATED INCORRECTLY. MUST PUT CORRECT DATES ON FROZEN PRODUCT WHEN PULLED FROM FREEZER. ALSO OBSERVED FROZEN LASAGNA AND OTHER ITEMS IN FREEZER WITH NO DATE MADE ON IT-MUST DATE FROZEN AS WELL AS FRESH PRODUCT. WILL DO VERIFICATION VISIT TO CHECK DATE MARKING.1.5
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. WALKIN FREEZER WITH A LOT OF ICE FROZEN ON SOME SHELVING AND FLOOR-NEED TO REPAIR LEAKS TO PREVENT WATER FROM LEAKING INTO UNIT AND FORMING ICE. ALSO DRAWER REFER. UNIT UNDER GRILL RUNNING 50 DEGREE RANGE-NEED TO REPAIR TO PROPERLY HOLD COLD PRODUCT BELOW 45 DEGREES. ALSO GASKET ON WAIT STATION REFER. UNIT IN POOR REPAIR AND NEEDS TO BE REPLACED. DISHMACHINE IS LEAKING WATER ONTO FLOOR-NEED TO REPAIR. ALSO SNEEZE GUARD ON SALAD BAR WITH LARGE CRACK HELD TOGETHER WITH TAPE-NEED TO REPLACE.2.0
47.4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. NEED GENERAL DETAIL CLEANING OF EQUIPMENT-INSIDE OF WALKIN COOLER CONDENSOR UNIT AND THE WALLS AND CEILINGS OF UNIT,SHELVING OVER WORK TABLES AND STORAGE SHELVING-GREASY/DIRTY/DUSTY,THE INSIDE OF THE PIZZA PREP UNIT,TOP OF OVEN-JUST GENERAL CLEANING NEEDED.0.5
53.6-501.12; Core;A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. FLOORS NEED DETAIL CLEANING UNDER AND BEHIND THE GRILL AND FRYERS,ONE DOOR FREEZER AND UNDER AND AROUND THE DISHMACHINE AND 3 COMPARTMENT SINK AREA. WALLS NEED CLEANING BEHIND THE COOK LINE AND OVEN AND IN PREP AREAS AND AT 3 COMPARTMENT SINK AREA-GENERAL OVERALL FLOOR AND WALL CLEANING NEEDED.



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Cabarrus Magazine Family Features Food Family Features Lifestyle Restaurant Scores Lane Street Grill Fatz Venice Italian Restaurant Choclatier Barrucand Five Guys Burgers and Fries HOLIDAY INN EXPRESS HOTEL & SUITES Cabarrus Health Alliance


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