Cabarrus County Restaurant Health Inspection Report (9/17/16-10/16/16) Presented By 24/7 Workout Anytime
Oct 17, 2016 03:16PM
By Melanie Heisinger
1) Charlie Graingers
Inspection Date: 10/06/2016
4-602.13; Core;Some tea splash on cabinet under tea urns. Keep clean.
6-501.16; Core;Mop head down in mop sink. Per 6-501.16, After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
2) GIANNIS TRATTORIA & PIZZA LOFT
Inspection Date: 09/28/2016
4-602.13; Core; NEED SOME CLEANING OF INSIDES OF REFRIGERATION UNITS, THE WALKIN COOLER, STOVE AREA OF SPILLED FOOD PRODUCTS AND SPLATTERS.ALSO NEED SOME CLEANING OF SHELVES AND TOP OF OVEN IN PIZZA LOFT. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-501.12; Core; NEED SOME FLOOR CLEANING IN THE BAR AREA AROUND COOLERS AND IN CORNERS NEED CLEANING, ALSO FLOORS AND FLOOR AREA AROUND DISHMACHINE NEED DETAIL CLEANING. PIZZA LOFT FLOOR NEEDS CLEANING AROUND OVEN AND PREP UNIT AND IS IN POOR REPAIR IN PLACES. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
3) ASIAN GARDENS
Inspection Date: 09/19/2016
6-202.15; Core; Back screen door in use and not self closing(drags floor) and top of door with large gap. Per 6-202.15, outer opening must have self-closing, tight fitting doors to protect against the entry of insects and other pests.
4-101.19; Core;Remove aluminum foil from hood supports. The foil is not a cleanable surface and collects grease and becomes loose and could be a contamination source. 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;Small amount of mold on walk-in cooler shelving. Clean frequently enough to prevent any mold from accumulating.
1) CAPTAIN D’S #507
Inspection Date: 09/29/2016
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. No one at facility has passed an ANSI accredited test.
6-301.12; Priority Foundation; Provide paper towels (or another sanitary means of drying hands) at all hand-sinks. There was not any paper towel at hand sink in kitchen area at time of inspection. Facility was not open, but food prep was being performed at this time. CDI.
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. THERE WAS ALSO MILDEW PRESENT ON GUARD OF ICE MACHINE.
3-501.16 (A)(2) and (B); Priority; All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F (TOSSED SALAD- 52 F, FISH- 52 F, MACARONI AND CHEESE- 52 F, RICE- 54 F). Manager stated that tossed salads were left in cooling unit near front counter overnight. Items in refrigerator were placed in there this morning around 9:45 am. CDI- Tossed salads were discarded into trash can. Items from refrigerator were placed in walk-in cooler and allowed to chill.
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 bucket near tea urns that was not labeled. CDI.
4-302.12; Priority Foundation; All refrigeration units shall be equipped with temperature measuring devices. Observed refrigeration units that did not have thermometers. Thermometer of refrigeration unit was not working properly. CDI.
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 container of rice seasoning that was not labeled.
2-402.11; Core; 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 article. Observed employee not wearing a hair restraint while preparing food.
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.
4-903.11(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. Observed single-service trays stored in storage room that were not in plastic of boxes for protection. 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 walk-in cooler and freezer. Repair broken door handle on walk-in cooler. Reach-in freezer is reading 50 F. All items inside were under 31 F. Items were placed in walk-in freezer. Refrigerator and cold-holding unit at front counter were reading 54 F. Both units need repairing before any TCS foods are stored in them. Repair leaking faucet at 3-comp sink.
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, oven, broilers, and refrigeration units in kitchen area. Clean door on walk-in cooler and freezer.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean grease splash from walls behind fryers in kitchen area. Clean dust from ceiling near hood system in kitchen area.
2) Fatz Café
Inspection Date: 10/04/2016
2-102.11; There must be someone in charge at all times that is certified in food safety. There is no one present that is certified.
4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Many pans, tongs, scoops and other items had been put up as clean. Clean also the underside of the ice bin lids. All were sent back to be washed.
3-501.17; Priority Foundation; Several items in walk-in were not date marked and/or had old date labels on them. All ready-to-eat items that are potentially hazardous that won't be used within 24 hours must be date marked. All were marked with the correct date.
2-402.11; Core; Hair restraints (hat or hair net) must be worn by all food preparers. They were not wearing any.
4-901.11; Core; Must air dry pans, bowls, etc. before stacking. Many were stacked up wet.
4-903.11(A) and (C); Core; Single service items must be stored in a clean, dry location where they will not be exposed to splash or other contamination. Move single service items from next to the can wash or provide a barrier between the can wash and the shelf unit. Potential for dirty water to be splashed in this area.
4-302.14; Priority Foundation; Must have chlorine test strips to check sanitizer at dish machine.
4-601.11(B) and (C); Core; Non-food contact surfaces must be kept clean. Can rack (including old cans), shelves under plating area and around the cooler doors on the grill line all need cleaning.
6-501.11; Core; Floor, walls and ceiling must be kept in good repair. Floor is in poor repair throughout kitchen. Floor coating is very worn. Replace ceiling tile that is water damaged above slicer. Replace with an approved washable surface.
6-501.12; Core; Clean dusty vents in restrooms and wall behind dish machine.
3) FAITH COFFEE & SWEETS
Inspection Date: 09/30/2016
2-401.11; Core; An employee shall eat and drink 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 cannot result. Observed employee drinks on and above food prep surfaces.
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. Mold and mildew present on interior guard of ice machine.
3-501.16 (A)(2) and (B); Priority; All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F (sliced turkey- 48 F, jalapeno cream cheese- 49 F, veggie cream cheese- 52 F, milk- 53 F). CDI- sliced turkey an cream cheeses were discarded into trash. Milk was placed in cooler and allowed to chill.
3-501.17; Date mark all potentially hazardous foods once the package is opened. Foods at 42 F to 45 F to be date marked for 4 days and foods at 41 F or less to be date marked for 7 days (sliced turkey). Date on sliced turkey is 9/21. Today's date is 9/30. Temp of turkey is 49 F. CDI- Item was discarded into trash.
6-202.15; Core; Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Adjust hinges on restroom doors to complete self-closure.
3-305.11; Core; Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed some boxes of food product on floor of walk-in freezer. Observed some buckets of icing on floor of food prep area.
4-501.11; Core; Equipment shall be maintained in good repair. Glass door refrigerator near front counter is reading 54 F. Make station cooler near hood system is not working properly. Internal food temps are 49- 53 F. Manager will bring in maintenance man to repair units or replace them. TCS items will not be placed in units until repaired or replaced.
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 hood screens on hood in kitchen area. Clean shelving and equipment in kitchen area (food debris present).
6-501.13; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors in corners and hard-to-reach places. Clean dust and splash from walls in kitchen area. Clean dust from ceiling near hood system
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.
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