Cabarrus County Restaurant Health Inspection Report (8/17/16-9/16/16) Presented By 24/7 Workout Anytime
Sep 16, 2016 06:14PM
By Melanie Heisinger
1) La Unica
Inspection Date: 08/25/2016
2) MAYFLOWER SEAFOOD RESTAURANT
Inspection Date: 08/25/2016
2-402.11; Core; Hair restraints are required for everyone preparing food. Owner was not wearing one.
4-901.11; Core; Air-dry items being washed. Do not towel dry.
4-903.11(A) and (B); Core; Store equipment in a clean place. Plastic tubs under dirty dish area appear that they may be getting wet from hosing down the floor. Store them where they will not get wet from splash.
3) SUBWAY 21303
Inspection Date: 08/30/2016
4-602.13; Core; NEED DETAIL CLEANING OF INSIDES OF THE WALKIN COOLER AND FREEZER-THERE IS SPILLAGE AND OLD FOOD PARTICLES UNDER SHELVES AND IN CORNERS IN BOTH UNITS. ALSO NEED TO CLEAN COUNTER SPACES UNDER THE CONVY OVEN AND MICROWAVES AND CLEAN THE DESK AND SHELVING IN BACK STORAGE AREA AT OFFICE.
6-501.12; Core; CEILING TILES OVER THE OVENS AND PROOFER YELLOWING AND NEED TO BE CLEANED, ALSO THE FLOOR AND WALL AREAS OF CAN WASH NEED BETTER CLEANING AND NEED TO CLEAN FLOOR DRAINS AND FLOORS AND WALLS UNDER SINKS IN BACK KITCHEN AREA.
1) Hibatchi Grill and Buffet
Inspection Date: 09/14/2016
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 chicken and raw shrimp stored above cooked chicken wings in refrigerator. CDI.
4-501.114; Priority; Chlorine sanitizing dish machine shall reach the parameters of the solution set up in the written rules (50-100ppm). Observed that the dish machine was not registering sanitizer solution at time of inspection. The bucket of chlorine was empty. Management stated that a test was not ran this morning on machine. CDI- Facility replaced empty sanitizer bucket with a new one.
3-501.16 (A)(2) and (B); Priority; All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F (chicken- 49 F, mussels- 54 F). CDI- Items were placed in walk-in cooler and allowed to chill.
6-501.111; The premises shall be maintained free of insects, rodents, and other pest. Observed live roaches on walls of dry storage room near walk-in freezer. Management is going to call pest control. They also stated that they cannot increase treatment due to the live fish in facility.
3-304.14; Core; Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical solution. Observed several damp, wiping cloths on surface instead of stored in sanitizing solution.
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. Observed stacks of cups and containers that were stacked wet.
4-205.10; Core; Except for toaster, 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. Chest freezer in kitchen is not commercial.
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 hood system, ovens, and refrigeration units in kitchen area.
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. Keep dumpster doors closed.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean spots and marks from wall surrounding walk-in freezer. Clean splash from walls in kitchen, dish room, and storage room areas. Clean floors in corners and under equipment in kitchen area.
2) SOUTHERN CHINA
Inspection Date: 08/24/2016
2-103.11 (M); Priority Foundation; Provide documentation or otherwise satisfactorily demonstrate that all food employees are informed of their responsibility to report to management information relating to their health concerning diseases that are transmissible through food. More documents given to manager, yet language barrier may be harder to overcome than originally thought. CDI.
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 chicken stored above eggs and sauces in walk-in cooler. CDI.
4-601.11 (A); Priority Foundation; Equipment shall be cleaned to sight and touch. Observed employee rinse out a container that previously held raw shrimp with just water. After doing so, he stored it in the clean section of shelving. CDI- Instruction were given to wash, rinse, and sanitize containers before placing in clean area. Also, container was properly washed, rinsed, and sanitized.
3-501.16 (A)(2) and (B); Priority; All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F (fried chicken pieces- 62 F, egg rolls- 66 F, cut cabbage- 72 F). CDI- Items were denatured and discarded into trash can.
3-501.15; Cool items according to written procedure. Observed cooked noodles cooling at room temperature at prep station. Noodles were in shallow, metal tray. The use of ice baths and other methods will help noodles cool to 135 F, then place in mechanical refrigeration. Noodles were seen on shallow tray at room temperature at 87 F.
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. Observed containers of sugar, salt, and cornstarch near stove that were not labeled.
3-305.11; Core; Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed container of pork stored on the floor outside of walk-in cooler. Observed boxes of food product stored on floor of walk-in freezer.
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.
4-205.10; Core; Except for toaster, 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. Refrigerator located near front counter is not commercial.
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 shelving, refrigeration units, fryers and ovens in kitchen area. Clean grease from vent screens on hood above wok station.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Some splash observed on walls near 3-comp sink. Improvements have been made in this area.
3) LOUIS GRILLE
2-102.12; Core;Person in charge with management responsibility does not have certification as Certified Food Protection Manager to demonstrate proficiency of required information for food protection and service. Required as of 1-1-2014. 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.
2-301.14; Priority;Cook observed cracking eggs and getting egg white on hands and wiping them without washing hands before handling clean utensils. Per 2-301.14, Hands shall be washed (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 (I) After engaging in other activities that contaminate the hands.P
3-301.11; Priority;Cook handling bread, slicing bread and plating ready-to-eat food items with bare hands. When business slowed down, cook used deli paper as a barrier when handling bread. Need to preocedure in place for no bare hand contact with ready to eat foods at all times. Per 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
3-501.16 (A)(2) and (B); Priority;Items in top of prep cooler on ice were below 45 F but all other potentially hazardous foods in top pans were not maintaining 45 F or below including sautéed onions 48 F, sliced swiss cheese 47 F, feta 50 F, etc. All potentially hazardous items placed on ice to maintain temperature through lunch. Monitor food temperatures to make sure that 45 F or less is being maintained for all potentially hazardous items in the prep cooler and take corrective action (use ice, adjust equipment, etc.) to maintain temperature. Per 3-501.16, potentially hazardous foods shall be maintained (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
4-501.11; Core; Drip from condensation drain in walk-in cooler. container catching drip. Repair so that water drains out of unit properly.
4-602.13; Core; Inside of waste can abinet in wait staff area dirty. Shelving in reach-in and walk-in units dirty. Fronts of cabinets under toaster dirty. Side of box freezer dirty at steam table. outside of waste cans dirty. Lower shelving dirty in kitchen and prep areas. Inside of lid to ice machine dirty. High chair straps dirty. Keep clean.
6-501.18; Core; Need to clean dirty build-up in bowl of urinal in men's restroom under edges.
5-501.115; Core;Some grease accumulation on asphalt and concrete in front of grease bin and on outside of grease bin. Buckets 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.
5-501.11; Core; Grease bin is located on grass-no points per supervisor since this was not required by plan review for this facility at time of permitting. 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.
6-501.12; Core; Floor dirty behind legs of sinks and at walls and doorways in kitchen and under equipment and in waste can area at half wall. Wall with splash accumulation behind slicer. Keep clean. Per 6-501.12, A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Note-Dish machine sanitizing rinse appeared to be right at 50 ppm and service called to make sure proper amount of sanitizing rinse is being dispensed since unit usually shows about a 100 ppm. Servicing company said they will have repair person on site within an hour and a half to adjust and check chemical line for corrosion build-up. Machine adjusted during inspection and verified before inspector left.
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