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Cabarrus Magazine Restaurant Report (10/16/15 - 11/15/15)

Nov 16, 2015 09:17AM ● Published by Jason Huddle

Top Three Restaurants

1.) BJ WAREHOUSE CLUB HOTDOGS # 134
Location: 7905 LYLES LANE NW CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 11/12/2015
 
Score: 100
 CommentsPoints
3-501.17; Date mark all potentially hazardous foods once the package is opened. Foods at 42 F to 45 F to be date marked for 4 days and foods at 41 F or less to be date marked for 7 days (one pack of hotdogs). CDI.


2.) Subway #53273
Location: 330 Oak Avenue Mall Dr KANNAPOLIS, NC 28081
Facility Type: Restaurant
Inspection Date: 10/20/2015
 
Score: 100
 CommentsPoints
3-501.16 (A)(2) and (B); Priority; Few top trays of teriyaki chicken 49 F and steak 47 F were at or above fill line in prep cooler. These had not been out an hour and were put back into cooler to chill. Monitor with thermometer and make sure product is not stacked above pan fill line if cannot maintain 45 F or below. 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.


3.) (Tie) Bio M Bos Latin Fusion Cuisine
Location: 354-110 GEORGE W. LILES BLVD CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 11/13/2015
 
Score: 99.5
 CommentsPoints
3-304.14; Core; In-use towels that are wet must be stored in sanitizer when they are not in use.
3.) (Tie) Subway 15345
Location: 4252 Hwy 49 S HARRISBURG, NC 28075
Facility Type: Restaurant
Inspection Date: 10/22/2015
 
Score: 99.5
CommentsPoints
51.6-501.18; Core; Base of toilets need cleaning.0.5
General Comments
A few dead roaches. Clean out the area to the left of the file cabinet in case there are roach eggs.


Bottom Three Restaurants

1.) SOGO JAPANESE STEAKHOUSE
Location: 970 BRANCHVIEW DRIVE SUITE 270 CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 10/26/2015
 
Score: 92.5
 CommentsPoints
1.2-102.12; Core;Person in charge does not have certification as Certified Food Protection Manager to demonstrate proficiency of required information for food protection and service. Per 2-102.12, (A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.2.0
1.2-103.11 (A) - (L); Priority Foundation; Managementat facility when inspector arrived had not corrected employees who had not followed proper cooling methods and proper thawing methods from previous evening. Large container with rice from previous evening in walk-in had tight fitting lid and was on cart in center of cooler. Frozen scallops and packs of small and large shrimp were submerged in water in 2 compartment sink for thawing. Per 2-103.11, the person in charge shall ensure that (G) EMPLOYEES are using proper methods to rapidly cool POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) that are not held hot or are not for consumption within 4 hours, (L) EMPLOYEES are properly trained in FOOD safety, including food allergy awareness, as it relates to theirassigned duties;Pf This is a priority foundation item and must be in compliance. Corrected during inspection-discussed Active Managerial Control with handout and thawing and cooling procedures changed-rice discarded and shrimp and scallops taken home for personal consumption by owner.0.0
14.4-602.12; Core;Large rice cookers and rice cooker lids dirty inside with rice residue. These need to be thoroughly cleaned after using. Per 4-602.12, (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours.1.5
18.3-501.14; Priority;Rice from previous evening in large tub with tight fitting lid at 54-58 F and had been placed in cooler the night before. Discarded rice. Discussed proper cooling techniques and time and temperature requirements using handout with manager on duty. 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 (45 F) or less" This is a priority item and must be in compliance.1.5
20.3-501.16 (A)(2) and (B); Priority; Packs of small shrimp. pack of large shrimp and one pack of scallops observed at 54 F submerged in water in sink. Leaving in water in sink overnight is an improper cooling method. Owner took all home for personal consumption. Discussed proper thawing techniques so that food does not rise over 45 F. Per 3-501.16, Potentially hazardous foods must be maintained at 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.1.5
31.3-501.15; Priority Foundation; Rice being cooled placed in thick walled container with tight fitting lid and placed on cart in cooler and rice observed 54-58 F. This is not an approved cooling method. Discussed proper cooling methods using handout with manager during inspection. rice discarded and manager said rice will be cooled with an approved method. Per 3-501.15, 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
33.3-501.13 ; Core; Frozen packs of shrimp and scallops left in sink submerged in water overnight and were observed to be at 54 F throughout product. Product removed from premises and new product thawed with proper method. Per 3-501.13, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, or at 7°C (45°F) or less as specified under Subparagraph 3-501.16(A)(2)(b). (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, (3) Such that for READY-TO-EAT FOOD, the temperature of thawed portions do not rise above 5°C (41°F), or 7°C (45°F) as specified under Subparagraph 3-501.16(A)(2)(b), and (4) Such that for raw animal FOOD requiring cooking as specified under Paragraph 3 401.11(A) or (B), thawed portions are not above 5°C (41oF), or 7°C (45°F) as specified under Subparagraph 3-501.16(A)(2)(b), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF), or 7°C (45°F) as specified under Subparagraph 3-501.16(A)(2)(b);0.5
General Comments
Discussed and left handouts on Active Managerial Control and supporting handouts with manager.



2.) Brew
Location: 515 South Main ST KANNAPOLIS, NC 28081
Facility Type: Restaurant
Inspection Date: 10/30/2015
 
Score: 93.5
# CommentsPoints
1.2-102.12; Core;;No one in charge is Certified Food Protection Manager. Per 2-102.12, at least 1 employee who has supervisory and management responsibility and the authority to direct and control food protection shall be a certified food protection manager2.0
14.4-601.11 (A); Priority Foundation; Can opener blade dirty. Cleaned and sanitized during inspection. Per 4-601.11, A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf should be cleaned a minimum of every 4 hours when in constant use.0.0
19.3-501.16(A)(1) ; Priority;Pulled chicken 78 F, cream sauce 65 F, sautéed onions 68, etc. on steam table and steam table was off. All discarded during inspection. Must maintain at 135 F if hot holding. Per 3-501.16, A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3 501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3 401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P or1.5
21.3-501.17; Priority Foundation; Opened package of goat cheese not date marked. Discarded during inspection. Much better on date marking. Opened milk and half n half in drink station cooler not date marked. Bar manager discarded opened half n half and marked milk that she opened previous day. Per 3-501.17, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, 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 in ¶ (A) of this section and: Pf0.0
36.6-501.111; Core; Many fruit flies, especially around recyclable bin and dish room. Control pests. Per 6-501.111, The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions.1.0
47.4-602.13; Core; Inside of prep cooler at cooking area needs to be cleaned. Steam wells dirty.Hood filters dirty. Recyclable storage bin dirty. Keep clean.0.5
49.5-205.15 (A)(B); Core; Prewash plumbing leaking. If steam well pipes not draining, repair.1.0
53.6-501.12; Core; Floors dirty especially in hard to reach areas. Keep clean.0.5
General Comments
Active managerial control better but need to add steam well hot line checks to temperature checklist.


3.) ICHIBAN BUFFET SUSHI & HIBACHI
Location: 8623 CONCORD MILLS BLVD. CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 10/23/2015
 
Score: 93.5
# CommentsPoints
4.2-401.11; Core; An employee shall eat and drink 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 cannot result. Observed two employee drinks that were stored above make station cooler. CDI1.0
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 chicken above cooked ribs and sauces in walk-in cooler.1.5
19.3-501.16(A)(1) ; Priority; All hot potentially hazardous foods shall be held at a temperature no less than 135 F (head-on shrimp- 126 F, smoked sausage- 121 F). CDI- Items were reheated to 165 F.0.0
21.3-501.17; Date mark all potentially hazardous foods once the package is opened. Foods at 42 F to 45 F to be date marked for 4 days and foods at 41 F or less to be date marked for 7 days (pork ribs, macaroni & cheese, chicken). CDI.1.5
33.3-501.13 ; Core; Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Do not thaw fish at room temperature. Do not thaw shrimp in standing water.0.0
37.3-305.11; Core; Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed containers of food stored on floor of walk-in cooler.1.0
38.2-402.11; Core; 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 article. Observed sushi chef not wearing hair restraint while preparing food.0.5
42.4-903.11(A) and (B); 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 containers proper time to air dry before stacking. Observed several stacks of containers and cups that were wet. Part of transitional permit is for establishment to provide more shelving for air-drying.0.5
45.4-501.11; Core; Equipment shall be maintained in good repair. Repair all leaking faucets at prep sinks, 3-comp sink, and hand sinks in facility.0.0
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 meat grinder that is stored in dry storage room. Management stated that it is not being used. Clean exterior of fryers, 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. Keep dumpster doors closed.



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