Cabarrus County Restaurant Health Inspection Report (7/17/16-8/16/16) Presented By 24/7 Workout Anytime
Aug 16, 2016 05:15PM ● Published by Melanie Heisinger
1) CHIPOTLE MEXICAN GRILL #2233
Inspection Date: 07/20/2016
4-204-112; Core; Part of digital temperature display is out and temperature is not fully displaying. Repair or replace display.Per 4-204-112, 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.
4-903.11(A) and (B); Core; Ice buckets stored on shelf sideways but water accumulating in bottom in storage. Turned upside down by manager. Per 4-903.11 (B)(1), (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
2) ICHI Japanese Express
Inspection Date: 07/22/2016
4-501.11; Core; Replace torn gaskets on refrigerated drawers
If sushi case does not maintain 45 or less. Call a serviceman to repair. Unit was recently turned on and not down to temperature yet. It was 49.
3) Subway 15345
Inspection Date: 07/29/2016
6-501.111; Core; A couple of roaches in container with wet mop by the can wash.
Hang wet mops so that they will dry.
1) CHOLA'S INDIAN GRILL
Location: 10099 WEDDINGTON ROAD CONCORD, NC 20827
Inspection Date: 08/10/2016
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 DRUING THE INSPECTION-RULES REQUIRE CERTIFIED FOOD PROTECTION MANAGER PRESENT AT ALL TIMES OF FOOD PREP AND SALES.
4-501.114; Priority;A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶ 4 703.11(C) shall meet the criteria specified under § 7 204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows P: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart; P DISHMACHINE NOT SANITIZING PROPERLY-COULD NOT GET ANY SANITIZER READING FOR MACHINE-MUST HAVE UNIT CHECKED FOR PROPER OPERATION AND HAND SANITIZE IN SINK UNTIL MACHINE IS REPAIRED. MUST CALL WHEN MACHINE IS REPAIRED FOR RECHECK VERIFICATION.
3-501.16 (A)(2) and (B); Priority; TCS FOODS-COLD HOLDING-ALL COLD FOODS MUST BE HELD 45 DEGREES OR LESS-COLD ITEMS ON BUFFET ARE ALL IN THE 50 DEGREE RANGE-NEED TO MAINTAIN TEMPERATURES OR YOU COULD SEEK TIME AS A PUBLIC HEALTH CONTROL TO HOLD ITEMS OFF TEMPERATURE FOR UP TO 4 HOURS. IF USING TPHC MUST HAVE WRITTEN PROCEDURES AND A WAY OF TIMING FOOD ON TPHC.
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. ONCE REMOVED FROM ORIGINAL PACKAGING FOOD PRODUCT STORED MUST BE IN LABELED CONTAINERS-NEED TO RELABEL ALL SPICE AND SEED CONTAINERS AND DRY GOOD STORAGE CONTAINERS IN STORAGE ROOM.
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. OBSERVED MANY FOOD ITEMS STORED ON FLOOR IN WALKIN FREEZER AND ALSO IN DRY STORAGE ROOM-BAGS OF RICE AND OTHER PRODUCT IN DRY STORAGE AREAS AND FOOD BOXES AND POTS OF SAUCES ON FLOOR OF WALKIN FREEZER-ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF FLOOR.
3-307.11; Core;FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306 NEED TO MAKE SURE ALL DRY GOOD STORAGE CONTAINERS ARE COVERED AND ANY OPENED BAG OF PRODUCT SUCH AS CHILI POWDER AND TURMERIC POWDER ARE IN COVERED CONTAINERS OR BAGS ARE RESEALED. ALSO ALL FOOD PRODUCTS IN COOLERS MUST BE COVERED TO PREVENT POSSIBLE DROPAGE CONTAMINATION OF THESE ITEMS.
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. ALL CUTTING BOARDS WITH DEEP CUTS AND STAINS AND NEED TO BE BLEACHED, RESRUFACED OR REPLACED.
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. THE GASKET ON THE WALKIN COOLER DOOR IN VERY POOR REPAIR AND NEEDS TO BE REPLACED. ALSO OBSERVED SEVERAL PLASTIC BOWLS IN CLEAN DISH STORAGE WITH MANY MELTED AND BURN MARKS-NEED TO REPLACE THOSE ITEMS AS NEEDED TO MAINTAIN UTENSILS AND BOWLS IN GOOD REPAIR.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. NEED OVERALL GENERAL DETAIL CLEANING OF EQUIPMENT THROUGHOUT-REFRIGERATION UNITS,WALKIN COOLER AND FREEZER INSIDES AND SHELVING,DRY GOOD STORAGE SHELVING AND WORK TABLE SHELVES, FRYERS AND GRILL SIDES AND VENTS, STOVES, RANGES, OUTSIDES OF DRY GOOD AND SPICE STORAGE CONTAINERS-JUST GENERAL CLEANING OF EQUIPMENT NEEDED.
5-203.14;A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under § 5-202.13 P; or (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14. P NEED TO REMOVE THE HOSE FROM PREWASH SINK AND REPLACE THE SPRAY ARM TO PREVENT POSSIBLE BACK FLOW THROUGH HOSE.
5-501.17; Core;A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. NEED TO REPLACE THE COVERED TRASH CANS IN LADIES ROOM STALLS FOR SANITARY NAPKING-THERE ARE 4 IN ROOM BUT SOME ARE STORED UNDER HAND SINK WHERE THEY CANNOT BE USED.
6-501.12; Core;A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. FLOORS AND WALLS THROUGHOUT THE ENTIRE KITCHEN AREA NEED GENERAL DETAIL CLEANING. ALSO ALL FLOOR DRAINS AND FLOOR SINKS NEED TO BE DETAIL CLEANED AND KEPT CLEAN.
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; and (B) Litter. NEED TO KEEP TRASH AND LITTER PICKED UP FROM AROUND BACK DOOR AREA AND ALSO CLEAN CURBED AREA UNDER BBQ SMOKER TO REMOVE STANDING GREEN WATER TO PREVENT MISQUITO GROWTH.
2) The Garden Grill & Bar
Inspection Date: 08/08/2016
4-601.11 (A); Priority Foundation; Slicer blade with stuck-on tomato debris from use on a previous day. Slicer must be cleaned regularly and after each use, began cleaning while here today. Insure staff is trained to wash, rinse, and sanitize. Can opener blade with some debris; few pans with stuck-on debris, all taken to dish to be re-washed today. Shown to Tru. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
4-602.11; Ice machine with some black mold build-up underneath the top of the inside piece of the machine, will come off, shown to Tru today. Clean regularly. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (E) Except when dry cleaning methods are used as specified under § 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (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.
3-501.16(A)(1) ; Priority; Potatoes at 124-132 degrees F on line today. This is a repeat inspection. Potatoes must be held 135 degrees F and above at all times after cooking. Discussed TPHC procedure after last follow-up procedure but this is being used. All potatoes were first reheated, then discarded today. Discussed with Tru and with Owen. A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3 501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, 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; P
3-501.17; Turkey on dinner prep tray not date marked with date turkey, cut/opened/prepped; Meats with no pull date from freezer, this starts day two, must be marked. Discussed with Owen and Tru today. All items in question were either dated with date or discarded today. (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under Section 3-502.12, and except as specified in Paragraphs (D) and (E) of this section, 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 or (2) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) for a maximum of 4 days in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: Pf (a) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (b) 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; Gumbo, chili, two containers of diced tomatoes, black beans, spaghetti noodles all past 7 days. Can only keep foods for a total of 7 days from date opened/prepped/cut, etc. All items discarded today by Clinton and Tru. (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
4-601.11(B) and (C); Core; Shelf rusty over prep table, clean or replace; clean out one bin where grill line spiced/supplies stored.
5-502.11; Core; Large amount of trash/debris on the ground, hanging out of dumpster/busted bags. Clean up trash, arrange for more frequent deliveries. REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
6-501.12; Core; Clean the floors under the prep tables up front. Shown to Clinton. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Tru, Serv Safe JLH
3) MEXI CASA RESTAURANT AND GRILL
Inspection Date: 08/15/2016
2-103.11 (A) - (L); Priority Foundation;Person in charge with Food Protection Manager certification not performing the duties required of a person in charge at the time inspector arrives including checking to see if (per 2-103.11)G) EMPLOYEES are using proper methods to rapidly cool POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; Discussed with manager duties of person in charge and she understands requirement.
6-301.12; Priority Foundation;All three Handwashing sinks in kitchen without paper towels. Staff purchased at grocery store to use until delvery comes later today. Per 6-301.12, Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf
3-501.14; Priority; Double-bagged rice from last nights serving line (50 F)and large stock pot of cheese dip 50-58 F made the previous evening did not reach the proper cooling time and temperature goals. Both discared. Per 3-501.14, (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); P and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41?F) or less, or to 7°C (45°F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P"
3-501.17; Priority Foundation;Bucket of carnitas, chicken broth, refried beans, etc. not date marked. Marked during inspection-most prepared previous evening per head cook. 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 or (2) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) for a maximum of 4 days in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: Pf (a) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (b) 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.
7-102.11; Priority Foundation;One spray bottle of degreaser with labeling worn away and not readable. 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
3-501.15; Priority; Large heavy stock pot (5 gallons)full of cheese dip did not reach proper cooling time and temperature requirements (58 F in center and 50 F towards sides). Rice cooling from steam table from previous evening had been put in 2 gallon bag, tied closed and placed in cooler within another bag and was at 50 F. These are not proper cooling methods to support rapid cooling. Food discarded. Per 3-501.15, A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
6-501.111; Core; Many fruit flies especially under sinks, at tea service, around onions and around dirty cloth bag. 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.
3-305.11; Core; Food containers stored on floor of walk-in cooler under shelving. 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.
3-304.12; Core; Ice bucket placed on floor in bar. Do not store on floor. Sent to dishwashing area for wash, rinse and sanitizing. Per 3-304.12, store in a clean, protected location.
4-501.11; Core;Range top is missing several temperature adjustment knobs. Replace. Per 4-501.11, A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2 of the NC Food Code.
4-101.19; Core; couple of cracked food container lids. Discarded during inspection. 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.
4-602.13; Core; chip baskets used with liner were dirty with cheese and salsa splash. Washed during inspection. Keep clean.
5-205.15 (A)(B); Core; Seal under 3 compartment sink leaking and water dripping on floor. Per 5-205.15, a plumbing system shall be (B) Maintained in good repair.
5-403.11; Priority;Evidence that waste can rinse water may be being dumped on sidewalk and in grass outside back door due to food waste and some single service waste on sidewalk and ground. Manager said that staff is not supposed to do this, instructed staff to begin cleaning up and will make sure all staff are using mop sink as required for waste water disposal.
5-501.11; Core;Outside grease bin is stored on grass. Per 5-501.11, an outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. PER ENIVRONMENTAL HEALTH DIRECTOR, DAVID TROUTMAN, NO POINTS WILL BE TAKEN SINCE A CONCRETE OR ASPHALT TYPE NONABSORBANT SURFACE FOR THE STORAGE OF THE GREASE BIN WAS NOT REQUIRED DURING PREVIOUS PLAN REVIEW.
6-501.11; Core; Wall base or wall base tile loose and no longer sealed to floor. Wall board loose behind bar Handwashing sink. Miss wall base at cooler door. Per 6-501.11, PHYSICAL FACILITIES shall be maintained in good repair.
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.
This Feature Sponsored By: