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Cabarrus Magazine

Cabarrus Magazine Restaurant Report (8/16/15 - 9/15/15)

Sep 16, 2015 04:41PM ● By Jason Huddle

Top Three Restaurants

Facility Type: Restaurant
Inspection Date: 08/28/2015
Score: 99.5
# CommentsPoints
14.4-702.11; Priority;Sanitizer in 3 compartment sink just under 50 ppm per test strips and was in use. Little more bleach added and sink rechecked. Chlorine bleach used as a sanitizer should be 50-100 ppm Per 4-702.11, UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P0.0
38.2-402.11; Core; Employees preparing food and not wearing hair restraints. Put on after inspector arrived. Per 2-402.11, UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P0.5
45.4-101.19; Core; Need to paint or otherwise seal wooden shelving. Per 4-101.19, Non FOOD-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
49.5-205.15 (A); Core;Some leaking from base of faucet at 3 compartment sink. Repair.0.0
General Comments
Discussed and gave manager copy of handouts for Active Managerial control, PPF violations, date marking and hot holding, and cooling.

2.) Jersey Mike's Subs #3144
Location: 8680 Concord Mills Blvd Suite 30 CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 09/03/2015
Score: 99.5
# CommentsPoints
52.5-501.113; Core; Both grease bin and dumpster open. Also sliding side doors of dumpster open. Keep closed. Per 5-501.113, Receptacles shall be kept covered B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.0.5
General Comments
Left copy of handouts and discussed with manager Active Management Control.

Location: 250 OAK AVE. KANNAPOLIS, NC 28081
Facility Type: Restaurant
Inspection Date: 09/14/2015
Score: 99
# CommentsPoints
4.2-401.11; Core; Partially eaten employee cookie on napkin observed on pizza boxing counter. This was not the designated employee eating area. Per 2-401.11, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.1.0
General Comments
Left copy and discussed Active Managerial Control. Observed manager with temperature check list and practicing active managerial control.

Bottom Three Restaurants

1.) Aroma Indian Cuisine
Location: 8455 Pit Stop CT Suite 150 CONCORD , NC 28027
Facility Type: Restaurant
Inspection Date: 08/27/2015
Score: 92
# CommentsPoints
8.5-205.11; Priority Foundation; A handwashing sink may not be used for purposes other than handwashing. Observed employees washing vegetables in handsink. Employee was corrected.1.0
20.3-501.16 (A)(2) and (B); Priority; Cold potentially hazardous foods must be held at 45 degrees or less. Cold items on the buffet only had melted ice underneath. CDI- All items on buffet are discarded after lunch is over according to manager. Can use time as a public health control for all items on buffet if a procedure is developed prior to doing this.1.5
26.7-102.11; Priority Foundation; Properly label all chemicals in spray bottles. Three bottles did not have a label. CDI-labeled during inspection.1.0
35.3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Several items were not labeled.1.0
36.6-202.15; Core;Must keep back door closed to keep flies out.1.0
38.2-402.11; Core; Hair restraints are required of food employees when preparing food. Most food employees were not wearing a hair restraint.0.5
38.2-303.11; Core; On the hands and arms, the only jewelry allowed is a plain ring. One person was wearing a bracelet.0.0
40.3-302.15; Core; Unless there is documentation of some type saying that a vegetable is pre-washed, it must be washed before cutting. Green onions shipped in a clear plastic bag were not washed before cutting. Do not assume that they are washed if the just look like they are clean.0.0
42.4-901.11; Core; Must air dry before stacking pans. Store pots upside down so that they will drain.0.5
45.4-205.10; Core; Equipment must be NSF or equal and used in accordance with the manufacture's intended use. Food processor and blender say that it is for household use only and are not NSF.1.0
52.5-501.111; Core; Trash receptacles must be kept in good repair. and be kept closed. Dumpster has one lid is missing. Replace lid or dumpster.0.5
General Comments
Wash, rinse and sanitize food prep sinks right after they are used for raw meats because these sinks may be used to rinse raw fruits and vegetables.
Gave manager all Kaizen event materials. Obtain another thin-tipped probe thermometer if the one that you have will be taken out of the restaurant for use at catering events.

Facility Type: Restaurant
Inspection Date: 09/02/2015
Score: 92.5
# CommentsPoints
13.3-302.11; Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Do not store raw fish above cooked steak and other items in walk-in cooler. CDI.0.0
14.4-602.11; In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE.1.5
20.3-501.16 (A)(2) and (B); Priority; Keep cold potentially hazardous foods held at a temperature of 45 F or less (sour cream- 53 F, guacamole- 52 F, cooked steak- 50 F, cooked chicken- 50 F, raw steak- 51 F, raw chicken, 51 F). CDI- All items were placed in reach-in freezer and allowed to chill.1.5
35.3-302.12; Core; Except for containers holding Food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Observed several containers of spices and ingredients that were not labeled (sugar, salt).1.0
36.6-501.111; The premises shall be maintained free of insects, rodents, and other pest. Observed several flies throughout facility.1.0
39.3-304.14; Core; Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical solution. Observed on wet cloth that was not stored in sanitizing solution.0.0
42.4-901.11; Core; After cleaning and sanitizing, equipment and utensils: 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. Allow cups proper time to air dry before stacking.0.5
47.4-601.11(B) and (C); Core; NonFood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean exterior of fryers, oven, doors on refrigeration units and shelving in kitchen area.0.5
52.5-501.13; Core; Receptacles and waste handling units used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. Observed opened dumpster doors behind of facility.0.5
53.6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors under equipment and in hard-to-reach places. Clean splash from walls at prep areas, 3-comp sink, fryers, and grill areas.1.0
General Comments
I presented the manager with paperwork to display for employees in regards to priority/priority foundation items.

Facility Type: Restaurant
Inspection Date: 08/31/2015
Score: 93
# CommentsPoints
14.4-601.11 (A); Priority Foundation; Slicer guard along back edge of blade with dirty build-up. Properly cleaned, rinsed and sanitized during inspection. Slicer has to be thoroughly washed and rinsed before sanitizing. Per 4-601.11, A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf1.5
18.3-501.14; Priority; Food observed covered in walk-in cooler, dated from previous day and not at 45 F or below: chopped cooked greens 48 F, chicken quarters (bottom layer) 46 F, and pinto beans 46 F. Other items observed in cooler at 42 F or below. All three containers were tightly lidded over 4 inches deep and food in center was not properly cooled. Per 3-501.14,A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70 F); P and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41 F) or less, or to 7°C (45°F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P"1.5
21.3-501.18; Priority; Chicken salad dated 8/21, White slaw 8/23, fettucine noodles dated 8/22 all over 7 days old and not discarded. These were discarded.1.5
21.3-501.17; Priority Foundation;Thawed corn dogs,prepared lasagna,rice, rigatoni pasta, cooked sausage, opened ricotta as well as few other prepared items not date marked. Date marking required. These were either date marked or discarded. Per 3-501.17, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT or opened and held for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. (1) 5°C (41°F) or less for a maximum of 7 days; Pf0.0
31.3-501.15; Priority Foundation;Deep pans (6 inch) of full of chicken quarters (46 F), pinto beans (46 F) and cooked collards (48 F)from last night did not reach cooling requirement of 45 F or less within 6 hours with this method-this is not a proper cooling method.A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.0.5
38.2-402.11; Core; Kitchen staff with hair pulled back but not proper hair restraints. Hairnets added during inspection. Per 2-402.11 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. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.0.5
42.4-903.11(A) and (B); Core; Large pans stored on bottom shelf under pasta area were in standing water on shelf. Floor had been cleaned in this area previous evening. Need to remove all pans, wash rinse and sanitize them and clean shelf before placing dry pans back in this area. Per 4-903.11, cleaned EQUIPMENT and UTENSILS, shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.0.5
45.4-501.11; Core;Gaskets on several cooler doors and walk-in cooler and freezer torn or no longer making seal. Replace gaskets. Water leaking at condenser drain in walk-in freezer. Repair. These violations were noted on the last inspection. Plastic pronged meat holder on slicer is cracked along top edge. 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. (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.1.0
45.4-101.19; Core;Core;Lids to rolling cart bulk storage bins broken, replace. Large wood block table with wood separated throughout top. This is a non-food contact surface since cutting board placed on top but is no longer easily cleanable. Replace. Per 4-202.16,NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.0.0
49.5-205.15 (A); Core; Handwashing sink faucet handle broken and water flowing when turned off. Staff member said this must have broken last night. Repair.0.0
52.5-501.11; Core; Dumpster and grease bin located on grass. No points taken per Environmental Health Director. Per 5-501.11, An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.0.0
52.5-501.113; Core;Grease bin lid open. Keep closed. Keep closed. Per 5-501.113, Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.0.0
53.6-501.11; Core; Need to repair threshold to inside walk-in cooler where cracked and no longer sealed to floor.0.0
53.6-501.12; Core; Wall dirty behind steam table.0.0
General Comments
Discussed Active Management Control of facility and that Active Management that needs to be happening and performed by person in charge whenever restaurant is preparing food. Left all available handouts with PIC.
Follow-Up: 09/10/2015




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