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Cabarrus County Restaurant Health Inspection Report (4/17/16-5/16/16)

May 17, 2016 05:56PM ● Published by Melanie Heisinger

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


Top 3 

1) Taco Bell #023183

Location: 1112 SOUTH CANNON BLVD. KANNAPOLIS, NC 28083

Inspection Date: 04/20/2016

Score: 100

Comments:

4-601.11(C); Core; Try to clean fan housing inside walk-in cooler to see if any will wipe off, shown to Le'Keitha today. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

Le'Keitha Coate, Serv Safe 2/2/16


2) Annies Café

Location: 609 South Main ST KANNAPOLIS, NC 28081

Inspection Date: 05/03/2016 

Score: 99.5

Comments:     

6-303.11; Core; replace light bulb that is out in dish room. Lighting is insufficient.   

 

3) Bojangle`s 831

Location: 374 Geoge Liles PKY CONCORD, NC 28027

Inspection Date: 05/09/2016 

Score: 99

Comments:     

2-302.11; Priority Foundation; Employees with painted or artificial nails must wear gloves when working with exposed food (including scooping ice, plating food). Observed employees scooping fries with fingernail polish without gloves. Employee was corrected and put gloves on during inspection.       

6-501.11; Core; Floor, walls and ceiling must be kept in good repair. There are a couple of areas where the floor tile is broken and floor needs regrouting by the pot sink and fryers       

 

Bottom 3

1) Lane Street Grill

Location: 2011 LANE STREET KANNAPOLIS, NC 28083

Inspection Date: 04/29/2016

Score: 90.5

Comments:

3-501.16 (A)(2) and (B); Priority;TCS FOODS-COLD HOLDING-COLD HELD FOODS 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 NEED TO CHECK OPERATION OF COLD PREP UNIT ITEMS IN TOP RAIL SUCH AS SLAW ABOVE 45 IN THE 48 DEGREE RANGE AND ITEMS INSIDE-HAM,CHEESE IN 46 DEGREE RANGE-ALL COLD HELD FOOD MUST BE 45 DEGREES OR LESS WITH 41 BEING THE DESIRED TEMPERATURE-WILL FOLLOW UP. ALSO NEED TO KEEPS AT 45 OR LESS-DO NOT LEAVE SITTING OUT TOO LONG OR TAKE TO MANY FLATS OUT AT A TIME.  

3-501.17;TCS COLD HELD READY TO EAT FOODS-DATE MARKING-ONCE OPENED OR PREPARED ALL COLD HELD READY TO EAT FOODS MUST BE PROPERLY DATE MARKED-THERE WERE NO ITEMS DATED TODAY-SLAW,HAM,ETC. MUST HAVE RELIABLE DATE MARKING SYSTEM. WILL DO FOLLOW UP TO CHECK ON DATE MARKING.  

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 HAIR RESTRAINTS BEING WORN BY FOOD PREP WORKERS. 

4-903.11(A) and (C); Core;(A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES 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. NEED TO GET ALL PAPER GOODS-CUPS,ETC. STORED OFF FLOOR.  

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 CHEST TYPE AND STAND UP DOMESTIC FREEZERS AND STOVE,HOT PLATE, CROCK POTS,ETC.     

4-501.11; Core;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. GASKETS ON REFRIGERATION UNITS IN POOR REPAIR WITH BREAKS,CRACKS,MISSING PIECES,HELD ON BY TAPE-NEED TO REPAIR GASKETS. ALSO INSIDE TOPS OF FREEZERS TAPED IN PLACE IS PLACES-NEED TO REPAIR/REPLACE THESE ITEMS.           

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-GRILL AND SIDES OF GRILL AND FRYERS,GRILL AND FRYER TABLE-A LOT OF OLD SPILLED FOOD, HOOD FILTERS-DUSTY GREASE DROPLETS HANGING FROM FILTERS, INSIDES OF ALL REFRIGERATION UNITS AND FREEZERS-OVERALL GENERAL CLEANING NEEDED.     

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. FLOORS IN OVERALL POOR REPAIR THROUGHOUT WITH HOLES,BROKEN AND CRACKED TILES, UNSEALED PLYWOOD FLOORING THAT NEEDS TO BE COVERED.      

6-501.12; Core;A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. NEED OVERALL DETAIL CLEANING OF FLOORS-THERE IS A LOT OF OLD FOOD SPILLAGE BEHIND THE GRILL AND FRY/COOK AREAS,OTHER FLOOR THROUGHOUT NEED VERY DETAIL CLEANING, WALLS NEED DETAIL CLEANING AROUND THE GRILL AND COOK AREAS AND OVER STOVE AND FRONT WINDOW AREA WITH A LOT OF OLD FOOD SPILLAGE NEEDS DETAIL CLEANING.

6-501.114; Core;A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. NEED TO ELIMINTAE ALL UNUSED/UNNNCESSARY ITEMS FROM STORAGE AREAS AND OLD RESTROOMS SO STORAGE AREAS CAN BE CLEANED PROPERLY AND PRODUCT STORED PROPERLY.      

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. NEED SHATTER PROOF BULBS IN STORAGE ROOM AREAS

General Comments:

FACILITY NEEDS GENERAL REPAIRS AND CLEANING THROUGHOUT.

Follow-Up: 05/09/2016

 

2) McDonald's #32091

Location: 12051 Renaissance Drive DAVIDSON, NC 28036

Inspection Date: 04/29/2016

Score: 92.5

Comments:

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. CDI.          

3-401.11; Hamburger patties shall be cooked to a temperature no less than 155 F (hamburger patties- 150 F). I understand that this facility uses a unit to "finish cooking" product in. After being in the unit for 5-10 minutes, temperature of hamburger patties reached 151 F. CDI- Two trays of patties were discarded into waste container.     

3-501.16 (A)(2) and (B); Priority; All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F (Canadian bacon- 64 F). CDI- Item was placed in cooler and allowed to chill.

3-501.19; If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is a 4 hours past the point in time when the food is removed from temperature control. Items on bar were not labeled upon entry to the kitchen. CDI- Stickers were made and placed on each container five minutes after inspection. Also, butter for customer use is not labeled for time as a public health control. Temperature of butter was 61 F at time of inspection. CDI. 

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 sanitizer containers not labeled "Chlorine Sanitizer" since Quat and Chlorine are both being used in facility. CDI. 

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 frozen condensation on bags of food product in walk-in freezer. Informed management to store only sealed bags in area until problem can be fixed. 

4-903.11(A) and (C); Core; Single-Service and Single-Use Articles shall be stored and kept in the original protective package or stored by using other means that afford protection from contamination until used. Inverted single-service trays stored at serving line.  

4-501.11; Core; Equipment shall be maintained in good repair. Replace torn gaskets on refrigeration unit near fryer. Repair leaking faucet at 3-comp sink. Repair doorway at walk-in freezer to eliminate ice buildup. Replace torn and broken ice cover on ice machine.        

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 faucet at 3-comp sink. Clean exterior of ice shoot and drink nozzles in dining room.       

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 one lid on trash compactor is missing. 

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 cracked floor tiles in walk-in cooler. Replace missing ceiling tiles above entrance of walk-in cooler.          

 

3) Jack In The Box #6808

Location: 943 CONCORD PARKWAY S CONCORD, NC 28027

Inspection Date: 04/20/2016

Score: 93

Comments:    

2-102.12; Core; PIC did not have approved Food Safety training. Effective 1/1/2014, a two-point deduction will occur if PIC (person in charge) at time of inspection does not have food safety training. Manager and shift lead could not provide documentation of successfully passing an ANSI accredited test.         

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.     

4-602.12; Core; The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Interior side of door on microwave has not been cleaned in over 24 hours. CDI.      

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. Sanitizer buckets should read "quat sanitizer" since facility is using two different types of sanitizer. CDI.         

6-501.111; The premises shall be maintained free of insects, rodents, and other pest. Flies present in kitchen area.      

4-903.11(A) and (C); Core; Single-Service and Single-Use Articles shall be stored and kept in the original protective package or stored by using other means that afford protection from contamination until used. Inverted single-service trays stored at serving line. 

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, grills, and refrigeration units in kitchen are. Food debris and grease buildup found on all units.          

5-501.15; Core; Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under unit.       

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 and ceilings in kitchen area. Clean dust from vent screens in ceiling near dish machine.


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

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