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Cabarrus Magazine Restaurant Report (1/16/16 - 2/15/16)

Feb 16, 2016 01:32PM ● Published by Kevin

Our restaurant rundown from the last 30 days, Jan. 16, 2016 - Feb. 15, 2016. Our top three performers are first, followed by the bottom three. Bold entries denote critical violations.

Top 3

T-1. Subway #33751 - Kannapolis, NC
Location: 2221 Roxie St.
Facility Type: Restaurant
100 points

General Comment: Clean-up items stored on floor near back door.

T-2. Taco Bell #030278 - Concord, NC
Location: 3815 Concord Parkway South
Facility Type: Restaurant
100 points

3. Not Just Franks - Concord, NC
Location: 72 Union St.
Facility Type: Restaurant
100 points

#19, 3-501.16(A)(1) - Priority; Real butter for pretzels at 109-122 F. Since butter is typically used up within 4 hours, manager will begin recording time butter is removed from cold holding and warmed for use with pretzels effective immediately. any butter left over today at 3 pm (4 hours from time butter melted)will be discarded. Real butter is a potentially hazardous food. Per 3-501.16, 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 (0 points)
General Comments: Wrote time as a public health procedure for butter and will follow unless make change to holding butter on a steam table at 135 F or above.

Bottom 3

1. Hibachi Grill & Supreme Buffet - Kannapolis, NC
Location: 3000 Cloverleaf Pkwy.
Facility Type: Restaurant
91.5 points

#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 drink stored on a shelf above make station cooler. CDI (0 points)

#6, 2-301.12 - To avoid re-contaminating their hands, 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. Observed employee wash hands, then cut of faucet with their bare hands. CDI. (2 points)

#7, 3-301.11 - Food employees may not contact exposed, ready-to-eat food with their bare hands. Observed food employee slicing tomatoes and touching them with bare hands. Observed another employee touch cut lemons with bare hands. CDI. (1.5 points)

#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. Observed raw fish stored above cooked chicken in refrigerator. CDI. (1.5 points)

#20, 3-501.16 - (A)(2) and (B); Priority; All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F (mussels- 60 F, boiled eggs- 63 F). Items were found in the walk-in cooler which mostly houses produce. Cooler temperature was 64 F at time of inspection. CDI- Items were denatured and discarded into trash. (1.5 points)

#26, 7-102.11 - Priority Foundation; 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. Observed one sanitizer container that was not labeled. CDI. (0 points)

#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 unopened container of MONSTER energy drink stored in ice bin at waitress station. Ice was dumped from machine to prevent any contamination. (0 points)

#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 one employee preparing food without a hair restraint. (0 points)

#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 points)

#45, 4-501.11 - Core; Equipment shall be maintained in good repair. Walk-in cooler is reading 64 F. All potentially hazardous foods were removed from walk-in cooler. Repair leaking fixtures on hand sink and 3-comp sink in kitchen. (1 point)

#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 oven area in kitchen. (0.5 points)

#53, 6-501.12 - Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean dust from ceiling above food prep area. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area. (0.5 points)

General Comments:
Follow-Up: 02/13/2016

2. Lane Street Grill - Kannapolis, NC
Location: 2011 Lane St.
Facility Type: Restaurant
91.5 points

#13, 3-302.11 - A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and (b) Cooked READY-TO-EAT FOOD; P Priority; NEED TO KEEP FLATS OF EGGS STORED BELOW READY TO EAT PRODUCTS-FOUND EGGS STORED IN 4 DOOR REFER ABOVE-HOT DOGS AND BUTTER PORTIONS AND ON SAME TRAY AS BANANA PUDDING PAN. (1.5 points)

#22, 3-501.19 - TIME AS A PUBLIC HEALTH CONTROL-OBSERVED LETTUCE SALAD MIX SITTING ON COUNTER AND THIS IS NOT BEING INCLUDED ON RECORDS FOR TPNC-ANY CUT LEAFY GREEN, SLICED OR DICED TOMATOS,ETC. THAT IS NOT BEING HELD ON TEMPERATURE CONTROL MUST BE ON TPHC-ALSO NEED TO REMEMBER THAT TIME DOES NOT START UNTIL PRODUCT IS REMOVED FROM TEMPERATURE CONTROL-WORKER WAS PUTTING DOWN TIME THAT PRODUCT WAS CUT/DICED AND NOT TIME COMING FROM REFRIGERATION. Priority Foundation (1 point)

#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 HAIR RESTRAINTS WHILE PREPARING OR SERVING FOOD. (1 point)

#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. ALL EQUIPMENT DOES NOT MEET ANSI/NSF STANDARDS OR EQUAL-CHEST TYPE AND STAND UP DOMESTIC FREEZERS, EGG STORAGE REFER., STOVE,CROCK POTS, DOMESTIC GRIDDLE. (2 points)

#45, 4-501.11 - Core;(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. GASKETS ON 4 DOOR REFER. UNIT AND COLD PREP UNIT IN VERY POOR REPAIR AND SOME EVEN MISSING PIECES-NEED TO REPLACE. ALSO INSIDE TOP LINING OF CHEST TYPE FREEZER BEING HELD TOGETHER WITH TAPE-ITEMS NEED REPAIR. (0 points)

#47, 4-602.13 - Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. NEED DETAIL CLEANING OF ALL EQUIPMENT ALONG COOK LINE-GRILL, FRYER, TABLES COOK EQUIPMENT SITING ON-ALL HAVE OLD DRIED DIRTY GREASY BUILDUP. ALSO NEED TO CLEAN SHELVING UNIT AND COUTNER IN FRONT OF WINDOW-OLD FOOD PARTICLE AND DUST BUILDUP, ALSO BACK STORAGE SHELVES AND TOPS OF EGG REFER AND CHEST FREEZER AT BACK DOOR NEED DETAIL CLEANING-GENERAL EQUIPMENT CLEANING NEEDED. (1 point)

#53, 6-501.12 - Core;A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. FLOORS VERY DIRTY UNDER AND BEHIND THE COOK LINE EQUIPMENT AND AT FRONT WINDOW AREA-OLD FOOD PRODUCT SUCH AS FRIES, EGG SHELLS,BREAD, ETC. AROUND THIS EQUIPMENT, ALSO THERE IS DIRTY BUILDUP AND SOME OLD FOOD PRODUCT BEHIND FREEZERS IN BACK OFFICE AREA AND OTHER FLOORS THROUGHOUT INCLUDING STORAGE ROOM NEED VERY DETAIL CLEANING. (1 point)

#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. MANY PLACES THE FLOOR IS IN POOR REPAIR WITH CRACKS AND BREAKS IN TILES AND THERE IS THE BACK STORAGE ROOM FLOOR THAT IS ONLY RAW PLYWOOD WITH NO COVERING-HARD TO KEEP CLEAN AND IT IS VERY DIRTY NOW. (0 points)

#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. STILL LIGHT BULBS IN STORAGE ROOMS ARE NOT SHIELDED OR SHATTER PROOF AND NOW THE COVER OVER THE KITCHEN LIGHT FIXTURE IS MISSING-ALL LIGHTS MUST BE SHIELDED OR OF SHATTER PROOF MATERIAL. (1 point)

#54, 6-303.11 - Core;LIGHTING INTENSITY-NEED TO REPLACE LIGHTS THAT ARE OUT OR OF LOW INTENSITY IN FOOD PREP KITCHEN AREA-NEED MINIMUM OF 50 FOOT CANDLES IN KITCHEN AREAS. (0 points)

3. Firehouse Subs 116B - Kannapolis, NC
Location: 2251 Spider Drive
Facility Type: Restaurant
93.5 points

#1, 2-102.12 - Core; Person in charge could not demonstrate they had certification as a Certified Food Protection Manager. 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 points)

#4, 2-401.11 - Core; Several open employee drinks in kitchen storage area. Discarded. Must be covered and consumed hygenically (with lid and straw or lid, small mouth opening, etc.)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. (0 points)

#8, 6-301.11 - Priority Foundation; Automatic handsoap dispensers at all four handwshing sinks do not automatically dispense soap-can get some soap if reach-into machine but is difficult. Need handsoap dispensers that work properly or use pump soaps etc. please phone inspector when repaired or replaced and inspector must verify within 10 days. Per 6-301.11, Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (1 point)

#8, 5-205.11 - Priority Foundation; Dirty linen bag blocking back hand washing sink. Moved during inspection. Per 5-205.11, (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (0 points)

#14, 4-602.11 - Core; Upper interior of ice machine in back moldy. Per 4-602.11, 4) 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. (1.5 points)

#26, 7-102.11 - Priority Foundation; Spray bottle of cleaner 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. (1 point)

#31, 3-501.15 - Priority Foundation; Hot onions cooling in freezer but tightly covered and hot-keep loosely covered to facilitate rapid cooling. (0 points)

#34. 4-203.11 - Priority Foundation; One thermometer over 2 degrees off from calibration -read below 0 F in an ice bath. Removed from service until calibrated. Per 4-203.11, A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1oC in the intended range of use. Pf (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2oF in the intended range of use. (0.5 points)

#42, 4-903.11(A) and (B) - Core; Cutting boards on back of prep sink faucet. do not store here-keep in a clean place after sanitizing. (0 points)

#52, 5-501.113 - Core; Dumpster sliding doors open. Keep closed. (0.5 points)

General Comments: Follow-Up: 02/20/2016.

Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.

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