Cabarrus County Restaurant Health Inspection Report (2/16/16-3/15/16)
Mar 16, 2016 03:40PM ● Published by Ryan Frisch
Our restaurant rundown from the last 30 days, Feb. 16, 2016 - Mar. 15, 2016. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) Subway #53273
Location: 330 Oak Avenue Mall Dr KANNAPOLIS, NC 28081
Inspection Date: 02/23/2016
2) TACO BELL #023183
Location: 1112 SOUTH CANNON BLVD. KANNAPOLIS, NC 28083
Inspection Date: 02/17/2016
3-302.12; Core; Label cinnamon sugar bin (tag that is on the back of the bin doesn't include name of the product). 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.
6-501.12; Core; Clean small amount of dust off ceiling at front vent by make line, shown to Pat today. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3) Sushi Queen
Location: 85 Concord Commons PL SW CONCORD, NC 28027
Inspection Date: 02/25/2016
6-501.11; Core; Repair loose tile by sushi area.
6-501.12; Core; Ceiling needs a little cleaning of dust by hood.
1) Aroma Indian Cuisine
Location: 8455 Pit Stop CT Suite 150 CONCORD , NC 28027
Inspection Date: 02/16/2016
2-301.12; Core; After washing and drying hands, use the paper towel to turn the faucet off to avoid re-contaminating hands. Employees were not doing this.
6-301.12; Priority Foundation; Must have paper towels at both handsinks. One handsink did not have any but was replaced during the inspection.
5-202.12; Handsink must provide water through a mixing faucet or have tempered waster. One of the handsinks is in poor repair and the cold waster is turned off underneath. This must be mixed as soon as possible. Hot water is too hot for people to wash their hands as required. Priority Foundation;
4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Knives and plastic containers were being put up after washing without being sanitized. Manager had items sent back to be sanitized.
3-501.16 (A)(2) and (B); Priority; Clarified butter is potentially hazardous. Must be kept at 45 or less except during use. Containers were discarded.
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.
6-202.15; Core; Keep back door closed to keep out insects and rodents. Back door was wide open.
2-402.11; Core; Anyone preparing food must wear a hair restraint. Upon arrival, several food employees were not wearing one.
4-901.11; Core; Must air dry plastic pans before stacking.
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 or equal.
5-501.111; 5-501.113 Core; Trash receptacles must be kept in good repair and be kept closed. Dumpster has one lid is missing. Replace lid of dumpster and keep other lid closed.
6-303.11; Core; Replace one light fixture that is out in kitchen. Light is too dim in dish washing area.
2) CHOLA'S INDIAN GRILL
Location: 10099 WEDDINGTON ROAD CONCORD, NC 20827
Inspection Date: 03/15/2016
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 CERTIFIED MANAGER PRESENT DURING INSPECTION-MUST HAVE CERTIFIED FOOD PROTECTION MANAGER PRESENT AT ALL TIMES OF FOOD PREP AND SALES. ALSO SOMEONE MUST BE THE PIC WHEN OWNER AND MANAGER ARE NOT PRESENT.
2-301.12;C) TO avoid recontaminating their hands or surrogate prosthetic devices, 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. MUST USE PROPER HAND WASHING PROCEDRUES-OBSERVED ONE LINE COOK WASH HANDS AND NOT USE PAPER TOWEL TO TURN OFF FAUCET AFTER HAND WASHING-MUST USE TOWEL TO TURN OFF FAUCET AFTER WASHING HANDS IN HAND SINK.
3-301.11;B) Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P MUST WEAR GLOVES WHEN CUTTING BREAD FROM OVEN-OBSERVED COOK TAKE BREAD OUT OF TANDOR AND CUT WITH BARE HANDS. MANAGER DISCUSSED WITH HIM.
6-301.11; Priority Foundation;Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.Pf AT BEGINNING OF INSPECTION THERE WAS NO SOAP IN DISPENSOR AT DISHROOM HAND SINK-MUST KEEP SUPPLIED AT ALL TIMES.
6-301.12; Priority Foundation;Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf NOT TOWELS IN DISPENSOR AT DISHROOM AT START OF INSPECTION-THEY WERE SUPPLIED-MUST CHECK DAILY TO ASSURE THERE ARE HAND TOWELS IN DISPENSOR AT ALL TIMES FOR PROPER HAND WASHING.
3-501.16 (A)(2) and (B); Priority; TCS FOODS-COLD HOLDING-COLD ITEMS ON BUFFET LINE ALL ABOVE 45 DEGREES-MUST SUPPLY ENOUGH ICE TO MAINTAIN 45 DEGREES OR LESS OR HAVE WRITTEN PROCEDURE TO PLACE BUFFET ITEMS ON TIME AS A PUBLIC HEALTH CONTROL TO HOLD FOR NO MORE THAN 4 HOURS OFF TEMPERATURE CONTROL. ALSO THE 2 DOOR WORK TABLE REFER. UNIT AT COOK LINE RUNNING 68 DEGEES AND ALL PRODUCT WAS A ABOVE 45 DEGREES-MUST DISCARD PRODUCT AND DO NOT USE UNTIL UNIT IS REPAIRED AND RUNNING BELOW 45 DEGREES.
3-305.11; Core;A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. IN BACK STORAGE ROOM DRY GOOD STORAGE CONTAILERS FOR SUGAR,FLOUR,LENTELS,RICE,ETC. HAD NO LIDS-THESE PRODUCTS MUST BE COVERED AT ALL TIMES. ALSO THERE WERE OPEN BAGS OF LENTELS AND OTHER PRODUCTS SITTING ON SHELF-THESE MUST BE SEALED OR PLACED IN LABELED LIDDED CONTAINERS. ALSO IN SMALL STORAGE ROOM THERE WERE SEVERAL BAGS OF RICE STORED DIRECTLY ON FLOOR AND IN DISHWARE STORAGE ROOM THERE WERE BOXES OF PAPER PRODUCTS STORED ON FLOOR-ALL FOOD AND PAPER PRODUCTS MUST BE STORED A MINIMUM OF 6 INCHES OFF FLOOR.
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. ANYONE WORKING WITH EXPOSED FOODS MUST WEAR SOME TYPE OF EFFECTIVE HAIR RESTRAINT-NO ON COOKING HAD HAIR RESTRAINT ON DURING INSPECTION
4-501.12; Core;Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. CUTTING BOARDS ON PREP UNITS AND WORK STATIONS WITH DEEP CUTS AND STAINS-NEED TO BLEACH, RESURFACE OR REPLACE.
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 OF THE SMALL BLENDERS USED IN BAR AND FRONT KITCHEN AREA ARE LISTED FOR HOUSEHOLD USE ONLY-MUST BE NSF OF EQUAL-NEED TO ELIMINATE THESE ITEMS. ALSO THE GLASS FRONT REFER. IN FRONT AREA LISTED FOR PACKAGED AND BOTTLED GOODS ONLY-YOU HAVE OPEN PRODUCT PACKAGES IS THIS UNIT-MUST USE ONLY AS LISTED-NEED TO REPLACE IF GOING TO USE AS WORKING UNIT.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. GENERAL OVERALL DETAIL EQUIPMENT CLEANING NEEDED THROUGHOUT-THE STOVE AND SIDES OF STOVE AND FRYERS, THE SINGLE BURNER COOKING UNITS VERY DIRTY, GASKETS ON REFER. UNITS AND INSIDES OF REFER. UNITS VERY DIRTY, OUTSIDES AND WHAT LIDS YOU HAVE ON DRY GOOD CONTAINERS VERY DIRTY,STORAGE SHELVING IN WALKIN COOLER AND DRY GOOD STORGE SHELVING NEED DETAIL CLEANING. ALSO OUTSIDES AND LIDS TO SPICE CONTAINERS AT COOK LINE NEED CLEANING. GENERAL EQUIPMENT CLEANING NEEDED. ALSO HOOD AND FILTERS NEED CLEANING.
6-501.18; Core;PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. TOILET FIXTRUES NEEDED DETAIL CLEANING TODAY.
6-501.12; Core;A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. WALLS NEED DETAIL CLEANING IN COOK AREA AND AROUND ALL HAND SINKS AND IN BACK STORAGE ROOM AREAS. ALSO FLOORS NEED OVERALL DETAIL CLEANING THROUGHOUT ESPECIALLY IN COOK AREA ND RESTROOM FLOORS NEEDED DETAIL CLEANING TODAY.
3) Pier 51 Seafood Restaurant
Location: 744 Cabarrus Ave W CONCORD, NC 28027
Inspection Date: 02/17/2016
2-401.11; Core; Open employee drinks in back kitchen. Employee water with screw top lid at cutting board at fryer prep. 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.
3-301.11; Priority; Food employee (Person-in charge) cutting cabbage for slaw with bare hands. They understand that gloves are required. Per 3-301.11, E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P
4-601.11 (A); Priority Foundation; Slicer observed with dry food build-up on back side of slicer and slicer guard. Make sure slicer is washed thoroughly, rinsed and sanitized after use. Per 4-601.11, (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
3-501.16 (A)(2) and (B); Priority; Buckets of shrimp 51 F and oysters 52 F on ice with product in top half on containers at 50-52 F with ice melted away and only at very bottom of containers. Per manager these products had only been out for the last 2 hours and were re-iced. Raw scallops, large and small shrimp and flounder at 49-52 f in prep cooler. All discarded. Per 3-501.16,Potentially hazardous foods (foods requiring time and temperature control for safety)must be held (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.
3-501.18; Priority; Meat sauce in buckets in walk-in cooler prepared 2-10-16 was over 7 days old since day 1 is day of preparation. Manager said he would take home for personal use. Opened feta cheese bucket not date marked-mgr said was opened this past Saturday and appropriately dated it. Per 3-501.18, A) A FOOD specified in ¶ 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; P (2) Is in a container or PACKAGE that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶3-501.17(A). P
7-102.11; Priority Foundation; Soap solution in spray bottle marked Sanitizer. Bottle properly 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. This is a priority foundation item and must be in compliance.
4-204-112; Core; Need to hang a thermometer that is designed to be affixed in cold holding equipment to read the air temperature in the prep cooler that is missing a thermometer. Manager said that stem thermometer had been placed in the cooler earlier but this does not meet requirement. Per 4-204.112, A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in ¶ (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
3-305.11; Core; Several boxes/bucket of food on floor on floor of freezer. Moved to shelving during inspection. Per 3-305.11, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
2-402.11; Core; Employee preparing slaw without hair restraint. Per 2-402.11,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.
4-903.11(A) and (B); Core; Ice scoop stored down in ice bucket. Note that handle should not be touching inside of bucket used with ice. Ice scoop moved to a clean pan stored beside of bucket.
4-501.11; Core; Several cracked gaskets on pasta cooler. Replace. Per 4-501.11 EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-602.13; Core; Need to clean underside of hush puppy mixer with splash build-up.
5-501.15; Core; Dumpster sliding side door open.. Keep closed. Per 5-501.15, (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
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