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Cabarrus Magazine Restaurant Report (11/16/15 - 12/15/15)

Dec 21, 2015 12:09PM ● Published by Jason Huddle

Top Three

1.) (Tie) Yama Sushi and Grill
Location: 844 Pit Stop CT Suites 105-110 CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 11/20/2015
 
Score: 99.5
# CommentsPoints
47.4-601.11(B) and (C); Core Wood stand for sushi rice is in poor repair. Seal any raw wood.

1.) (Tie) Bojangles' 960
Location: 20 Raiford DR Concord, NC 28027
Facility Type: Restaurant
Inspection Date: 11/30/2015
 
Score: 99.5
# CommentsPoints
42.4-901.11; Core; Air dry pans above can goods before stacking. 0.5
General Comments
Clean the underside of the urinals a little better.

3.) Hawthorne's NY Pizza & Bar
Location: 4351 Main Street Suite 111 HARRISBURG, NC 28075
Facility Type: Restaurant
Inspection Date: 12/07/2015
 
Score: 99
# CommentsPoints
42.4-901.11; Core; Must air dry plastic containers and pans before stacking. 0.5
46.4-501.18; Core; The wash, rinse, and SANITIZE solutions shall be maintained clean. Ensure that the wash water is kept clean and items are rinsed before sanitizing. The sanitizer water was dirty so therefore the sanitizer strength was a little low and some of the pans were coming out with a greasy film. 0.5
General Comments
A few greasy pans.

Bottom Three

1.)
Hibatchi Grill and buffet
Location: 3000 Cloverleaf PKY KANNAPOLIS, NC 28083
Facility Type: Restaurant
Inspection Date: 12/14/2015
 
Score: 91
# CommentsPoints
14.4-602.11; Equipment, food-contact surfaces and utensils shall be clean to sight and touch (plates and scoops with food debris). Observed some plates stored at buffet line that had dried food debris on them. Instructed management to pay closer attention to cleanliness of plates and other items. Observed leftover residue from fried rice in container hot-holding white rice. Instructions were given to management in regards to cleanliness of items. 1.5
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 (fried chicken pieces, egg rolls). Both items were dated on 12/08/15. Temperature of items were 43 F. CDI. 3.0
22.3-501.19; Items under TIME AS A PUBLIC HEALTH CONTROL shall be marked according to written procedure. Observed no time were written above any food item on bar as according to written procedure. 1.0
31.3-501.15; Items shall be cooled according to written rules. Observed shrimp, fried chicken pieces, and chicken balls being cooled at room temperature. Observed fried rice being cooled in a TIGHTLY COVERED container. While cooling, items are to be covered or partially covered where cross-contamination cannot occur. 0.5
37.3-305.11; Core; Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. Observed uncovered food stored in walk-in freezer. Condensation in solid (and liquid) form were collecting on uncovered food product. 1.0
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 containers proper time to air dry before stacking. 0.5
45.4-205.10; Core; Except for toaster, 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. Chest freezer in kitchen is not commercial. 0.0
45.4-501.11; Core; Equipment shall be maintained in good repair. Repair leaking faucet at prep sink. Repair walk-in freezer door so that it creates a proper seal. Condensers of walk-in freezer have frozen ice on them. This may be due to the improper seal on door- needs proper repairing. Replace torn gasket on walk-in freezer door. 1.0
53.







6-201.11; Core; Except as specified under 6 201.14 and except for anti-slip floor covering or applications that may be used for safety reasons, floors, floor coverings, walls wall covering, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace broken floor tile in areas of kitchen floor. Remove peeling paint on wall near back door. Replace stained ceiling tiles above dish machine.

2.) Pier 51 Seafood Restaurant
Location: 744 Cabarrus Ave W CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 11/18/2015
 
Score: 93
# CommentsPoints
4.2-401.11; Core; Open employee beverage at cutting board in prep area. Other open drinks in kitchen in plating area. Discarded during inspection. Per 2-401.11, B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. 1.0
20.3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods in small prep cooler above 45 F including shrimp, 60 F, scallops 60 F, stuffed crabs 63 F, salmon filets 58 F, etc. All food from this cooler discarded during inspection. Bucket of boiled eggs out on prep table in kitchen at 58 F. Discarded. Shredded lettuce 49 F, slaw 46-48 F, and cut lettuce 50 F on salad bar. Discarded. Manager should actively monitor food temperatures in kitchen. 1.5
21.3-501.17; Priority Foundation; Two buckets of turkey broth and one bucket of gravy date marked and over 7 days old (from October). 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 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; Pf 1.5
26.7-102.11; Priority Foundation; Three spray bottles with cleaner in them not labeled. Bucket of soapy water 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. Pf 1.0
26.7-201.11; Priority; Spray bottle of sanitizer stored at cutting board where food is being prepared. Moved. Per 7-201.11, POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P 0.0
36.6-501.111; Core; Observed live roach in kitchen and some mouse droppings in dry storage. 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
38.2-303.11; Core; Cook wearing watch. Per 2-303.11, Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. 0.0
45.4-501.11; Core; Reach-in freezer door not making seal and gapped. Repair. 1.0
47.4-602.13; Core; Need to clean around plate storage and under cold well at fryers. 0.0
General Comments
Red Denotes Critical Violation
View Last 3 Inspections for this Establishment

3.) Red Dragon
Location: 9900 Poplar Tent RD SUITE 160 CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 11/20/2015
 
Score: 93
# 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 employee drinks above food contact surfaces. 1.0
6.2-301.15; Priority Foundation; Food employees shall clean their hands in a hand-washing sink or approved automatic hand-washing facility and may not clean their hands in a sink used for Food Preparation or ware-washing. Observed food employee rinse his hands in a prep sink after handling raw chicken. CDI. 2.0
6.2-301.12; Rules require that hand towel be used to turn off faucet of hand sink to prevent recontamination of hands from dirty faucet handle. CDI 0.0
14.4-601.11 (A); Priority Foundation; Equipment, food-contact surfaces and utensils shall be clean to sight and touch (containers with food debris). Observed employee "rinse" and stack containers. Containers still had food debris in them. Proper procedure was not enforced. CDI 1.5
31.3-501.15; Cooling shall be accomplished in accordance with the time and temperature criteria by using and effective means based on the food being cooled. Several containers of fried chicken pieces were being cooled at room temperature in kitchen. 0.5
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 box of chicken wings submerged in non-agitated water. 0.5
37.3-305.11; Core; Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. Observed shallow containers of fried chicken pieces cooling next to screened back door. 0.0
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 damp wiping cloths being stored on prep tables. 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 containers proper time to air dry before stacking. 0.5
45.4-205.10; Core; Except for toaster, 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. Freezer near fryer is not commercial. 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 hood screens above WOKS in kitchen area. Clean exterior of fryers and prep tables in kitchen area. 0.5
53.6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors in corners and hard-to reach places. Clean splash from walls in kitchen and dry storage areas.

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Food+Drink Family Features Food Restaurant Grades Pier 51 Seafood Bojangles Yama Sushi hawthornes pizza hibachi Grill and Buffet Red Dragon Restaurant
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