Cabarrus County Restaurant Health Inspection Report (6/17/16-7/16/16) Presented By 24/7 Workout Anytime
Jul 18, 2016 02:36PM ● Published by Melanie Heisinger
Our restaurant rundown from the last 30 days, June 17, 2016 - July 16, 2016 presented by 24/7 Workout Anytime Concord! Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) Taco Bell #023183
Inspection Date: 07/12/2016
6-501.18; Core; Need to clean small amount of build-up on urinal in men's restroom. Began cleaning while here today. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
2) Subway #26758
Inspection Date: 06/29/2016
5-501.113; Core; Dumpster sliding side doors open. Keep closed.
3) El Amigo Mexican Restaurant
Inspection Date: 06/23/2016
4-901.11; Core; Must air-dry black plastic food bins, chip bins, white buckets before stacking. Discussed with employees and with PIC's. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) 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; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
4-602.13; Core; Clean the shelf where spices stored, everything taken down and cleaned while here today during inspection. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-501.12; Core; Clean the floor two small areas up front by ice machine and drink stations, shown to Jesus today. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Jose and Eduardo, Serv Safe; Jesus, translator JLH
Ceviche and shrimp cocktail are not on printed menu but these items are actually cooked when ordered and chilled down, not a raw, undercooked product per Jorge. JLH
1) Aroma Indian Cuisine
Inspection Date: 07/12/2016
4-702.11; Priority; Food contact surfaces that are exposed to raw or under coked meat must be sanitized after washing. Cutting board that was used to cut partially cooked chicken was rinsed and put up as clean. These items must be washed with hot soapy water, rinsed and then sanitized. Items were sent back to be washed and sanitized.
3-501.16 (A)(2) and (B); Priority; All cold potentially hazardous foods must be kept at 45 or less (41 or below will be required beginning in 2019) There was only melted ice under the cold foods on the buffet. The yogurt rice was too warm. The sautéed onion must be refrigerated after cooked to marinate. Cannot marinate at room temperature. Foods were discarded during the inspection.
7-102.11; Priority Foundation; Must label all chemicals that are not in the original containers. Bottles of bleach and degreaser had no labels. 7-201.11 requires that all chemical be stored separate from food. Spray bottle of bleach and window cleaner were stored on top of a box of sugar packets. Bottles were all labeled and moved during the inspection.
3-602.11; 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. A lot of items were not labeled
6-501.111; Core; The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by eliminating harborage areas. The dumpster has maggots (fly larvae). Tie bags of garbage and keep the lids closed. Dumpster may also need to be cleaned. Flies are present inside kitchen.
6-202.15; Core; ; Keep back door closed to keep out insects and rodents. Back door was being propped wide open.
3-305.11; Core; All food must be stored off the floor at least 6 inches. Must also keep food covered in the walk-in cooler and other refrigeration to protect food from contamination from above. Food must also be stored in a clean dry place. Observed a pot of boiled potatoes stored in the can wash and a pot of soaking rice on the floor next to the can wash. When the hose was used to wash floor, some water sprayed into the rice.
2-303.11; Core; On the hands and arms the only jewelry allowed is a plain ring. No bracelets or watches allowed for food preparers. 2 employees had watches.
2-402.11; Core; Must wear a hair restraint while preparing food. Some employees were not wearing one.
3-302.15; Core; Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Mint was not washed before being cut.
4-205.10; Core; Equipment must be NSF or equal and used in accordance with the manufacture's intended use. Food processor says that it is for household use only and it is not NSF or equal.
4-603.16; Core; Must use a separate water rinse after washing and before SANITIZING. Pans were being sanitized and then rinsed.
4-601.11(B) and (C); Core; Shelves in walk-in cooler need cleaning.
5-501.113; Core; Dumpster must be kept covered. Lids were open.
6-501.12; Core; Floor needs cleaning under grinder and in storage room under shelves. Wall needs cleaning behind grill.
6-501.11; Core; Floor is cracked by back door. Replace broken floor tile.
2) Casa Grande Mexican Restaurant
Inspection Date: 06/30/2016
2-401.11; Core; Observed employee can drink on prep table next to cutting board where cutting vegetables. Employee drinks should be stored in a cup with a lid and a straw and not be stored on any food prep surface or on shelves with food/equipment/utensils. Discussed with employee and PIC, relocated while here today. (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only 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 can not result. (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.
2-301.14; Priority; Observed employee leaving handsink after "washing" disposable gloves. Disposable gloves are meant to be disposed of at any point when deemed dirty and hands need to be washed. Cannot wash disposable gloves. Educated employee and discussed with PIC, if gloves are dirty, must remove gloves, wash hands, then put on a new pair of gloves. Gloves removed, hands washed and new pair of gloves put on by employee. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); P (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves for working with FOOD; P and
2-301.12; When washing hands at the handsink, cannot just rinse hands with water, must use soap, warm water, and follow correct procedures and wash for 10-15 seconds. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; P (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (4) Thoroughly rinse under clean, running warm water; P and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6 301.12. P Priority;
2-301.12; After washing hands, must turn off the faucet with a paper towel to avoid re-contaminating your hands. Educated employee today after observing incorrect procedure. (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
3-301.11; Priority; At start of inspection, observed employee cutting red onions making pico with bare hands. Discussed with employee and PIC, educated while here today. (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
3-101.11; Priority; One pan of chiles on top shelf in walk-in cooler with mold build-up on the food, pan discarded while here today. FOOD shall be safe, unADULTERATED, and, as specified under § 3 601.12, honestly presented.P
4-601.11 (A); Priority Foundation; Several plates/pans with stuck-on food debris today. All taken to the dishwashing area to be re-cleaned. Monitor this. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
4-702.11; Priority; Observed employee washing items in pre-wash area at the dishmachine but not sanitizing before trying to return to service. Educated PIC and employee while here today and discussed. Employee was also washing pans and placing on clean drainboard. Had PIC explain to dishwasher that these items must be manually sanitized or run through the machine. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
3-501.18; Priority; 4 pans of food in the walk-in cooler 43-48 degrees F that are past allowed 4 day hold time when held 42-45 degrees F. Educated employees and PIC again that foods held 42-45 degrees F can only be held for four days. IF holding 41 degrees F and below, can hold for seven days. Food pulled and discarded while here today. (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; One spray bottle with degreaser in at pre-wash sink with no label. Labeled with marker while here today by employee. One bottle of Windex in spray bottle for orange cleaner. All spray bottles must be labeled with the correct name of the chemical. Keep lids on gallons of cleaners. 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
3-302.12; Core; Label bin with sugar and small bin with chicken breading. 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
6-202.15; Core; Back door standing open at beginning and during inspection. Asked to close. Keep this closed to prevent flies and pests in the facility. Need to replace some type of weather stripping along the back door on other back door, can see to the outside along the side. (A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors.
2-303.11; Core; Employee needs to remove bracelet in the kitchen, discussed with PIC. 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.
4-901.11; Core; Air-dry before stacking. Do not stack wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) 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; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
4-501.11; Core; Shelves under prep tables are rusty and need to be repainted. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
4-602.13; Core; Clean inside the chicken tender freezer up front; remove foil from inside beer cooler on shelf and clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
5-501.17; Core; Replace lids on trash cans in women's restroom. Points will be taken on the next inspection. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.15; Core; Dumpster door open, many flies around. Keep closed at all times. (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.
6-201.11; Core; Replace ceiling tile in prep area that is not easily cleanable; fill holes in the walls. 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.
6-303.11; Core; Replace light out at entry to the kitchen. (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
Fernando not present at beginning of inspection, next door at gym, came over within 2-3 minutes. JLH
3) Christos Family Restaurant
Inspection Date: 07/07/2016
2-102.12; Core; Person in charge for first hour and a half of inspection was not certified and much food preparation was in progress. Requirement is for when food preparation takes place. 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.
Person-in charge needs to perform required person-in-charge duties when usual manager is not on-site. PIC said that they will monitor the following: ) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING;
2-401.11; Core; Open cup of employee beverage stored in pizza prep cooler cabinet next to stacked pizzas. Discarded during inspection. Need a cover (lid and straw) and do not store next to food. Per 2-401.11, A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only 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 can not result. (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.
4-703.11; Priority; Chlorine sanitizing rinse in dish machine was below 50 ppm when checked with both inspector's and facility's test strips and appeared to be approximately 25 ppm. Service called and machine adjusted and verified at approximately 50-100 ppm. Need to monitor dish machine with test strips to verify sanitizing strength. Per 4-703.11, After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
3-501.16(A)(1) ; Priority; Pan of spicy chicken pieces at 123 F on pizza bar. Discarded. Monitor and may need to heat up once sauces is added so temperature is maintained at 135 F or above on bar or have written procedure for time as a public health control and mark for discard.
3-501.16 (A)(2) and (B); Priority; Just sliced roast beef placed in prep cooler top pan at 62 F and was just made. Manager placed in freezer for rapid cooling to 41 F prior to placing in prep cooler. Ice not around pans of pasta very high and pasta in top parts of pan warming above 45 F. Manager added more ice to make ice bath effective. Per 3-501.16, cold potentially hazardous food shall 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; Partial pan of lasagna over 7 days old per date marking of 6/27 and was discarded. 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; 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
6-202.15; Core; Bottom of screen of back door pulled away from door for several inches and door also is not fully self-closing (spring is weak). Need to repair. Per 6-202.15, doors should be tight fitting and self-closing.
3-305.11; Core; Buckets of food stored on floor in walk-in freezer and box of chicken on floor of walk-in cooler. Some food uncovered in walk-in cooler and shelving above is not clean. Need to cover. Ice scoop handles had fallen down in ice in ice bin and in ice machine. Keep handles out of ice.Water from condensation dripping into open pan of ground beef in pizza prep unit bottom cabinet and was discarded. Do not store food where it is exposed to drip until unit repaired. Per 3-305.11, 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.
2-402.11; Core;Kitchen staff with hair pulled back but not proper hair restraints. Hairnets added during inspection. Food employee preparing food without any hair restraint. Per 2-402.11 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. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
3-304.12; Core; Plastic boxes used for dipping dressings floating in 5 gallon containers of dressings. Need a handled ladle if keeping in 5 gallon buckets. Per 3-304.12, During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers
4-903.11(A) and (C); Core; One stack of take-out pans not inverted and not otherwise protected. Inverted during inspection.
Shelving panels in both walk-in coolers and some reach-in coolers rusty with some peeling surfaces. Large wood block table with wood separated throughout top. Per 4-202.16, NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
4-501.11; Core;Water leaking at condenser drain in walk-in freezer. Repair. These are repeat violations. Water draining into bottom of reach-in prep cooler and catch pan missing. Repair. (Make sure drip does not drip into food until repaired)
4-101.19; Core; Drill used for mixing sauces needs protection from splash. Per 4-101.19, NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
4-204.113; Core; Sticker with dish machine specifications is peeling off unit and needs to be replaced. Repairman said he will provide to facility. Per 4-204.113, A WAREWASHING machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operation specifications including the: (A) Temperatures required for washing, rinsing, and SANITIZING; (B) Pressure required for the fresh water SANITIZING rinse unless the machine is designed to use only a pumped SANITIZING rinse;
4-602.13; Core;Underside of shelving and edges of work areas in kitchen dirty. Shelving in walk-in cooler and dry storage dirty in some areas. Lower shelves under equipment and work table dirty. Top of range dirty. Mixer with dirty build-up. Pizza prep cooler dirty around hinges. Inside of old beer cabinet moldy. Keep clean.
5-501.113; Core;Dumpster sliding side doors open. Keep closed. Lid askew on new dumpster and no longer covering dumpster. Per 5-501.113, Waste handling units shall be kept covered (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
5-501.115; Core; Area around base of grease bin dirty. Per 5-501.115, A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6 501.114, and clean.
6-501.11; Core;Need to repair threshold to walk-in cooler where cracked and no longer sealed to floor. Floor tiles in poor repair around ice machine drain. Wall base loose under 3 compartment sink and several areas. Need to seal around repairs to pass through window. Half walls in restrooms with metal rusty. Several moldy ceiling tiles in dining room. Keep in good repair.
Note: Drain from cooling equipment is dripping between building and outside walk-in cooler and keeping area under broom and dustpan storage wet and eroding base of walk-in cooler. Can this water be diverted away from this area?
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