Cabarrus County Restaurant Health Inspection Report (11/17/16-12/16/16) Presented By 24/7 Workout Anytime
Dec 17, 2016 08:04AM
By Melanie Heisinger
1) La Pequena
Inspection Date: 12/05/2016
2) Choclatier Barrucand
Inspection Date: 11/17/2016
FRENCH BAKERY MAINLY SELLING CANDIES AND PASTRIES. NO MORE HIGH TEA. NOW MAKING AND SELLING PREPACKAGED SANDWICHES.
3) Cook Out No 41
Inspection Date: 12/15/2016
6-501.11; Core;One wall base tile at door cracked, replace and seal edge. Caulk gapped metal corner cover at mop sink.
1) Twin Peaks
Inspection Date: 11/23/2016
3-301.11; Priority;Employee handling and cutting raw ingredients including cilantro for food that is not cooked and fingers observed to be poked through end of gloves and gloves no longer intact. Employee instructed by manager in proper glove use. No bare hand contact with ready to eat food.
6-301.12; Priority Foundation;Paper towel dispenser empty at Handwashing station nearest dish room and no paper towels available at station. 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
4-703.11; Priority;Dish machine being used and racks be run through and dish machine was not dispensing any measurable sanitizer in rinse water using both inspectors and facilities test strips to check residual water on utensils. Large air bubbles observed in line to sanitizer. Make sure sanitizer strength is being appropriately monitored. Machine was primed by forcing a rack to stay in rinse position and machine observed to be properly sanitizing. Per 4-703.11, After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. THIS IS A REPEAT VIOLATION OF A PRIORITY ITEM AND FAILURE TO REMAIN IN COMPLIANCE MAY RESULT IN PERMIT ACTION.
4-601.11 (A); Priority Foundation; Slicer had not been used today and was observed to have dried food debris on blade back and front, bladed guard, and pronged meat holder of slicer. Need to wash, rinse and sanitize thoroughly after use.
6-202.15; Core;Threshold at back door bent and bottom of door gapped. Repair. Per 6-202.15, 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. This is a repeat violation.
3-302.15; Core; Bunches of parsley and bunches of cilantro being chopped for ready to eat uses and not being washed. Make sure that all fruits and vegetables intended for washing by the CONSUMER before consumption, 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.
4-903.11(A) and (B); Core; Clean mugs and on rack of clean bar glasses stored on shelf with personal items used by wait staff and where make-up and hair brushing activities are taking place. One rack of clean bar glasses placed on top of waste can. These are not clean areas. Per 4-903.11, 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.
4-501.15; Core; Dish machine racks hanging up at lip of clean dish drainboard and not being moved forward on conveyor through machine properly. Repair. Per 4-501.15, A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (B) A WAREWASHING machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
5-205.15 (A)(B); Core; Drain pipe under handwashing sink at dish room is leaking. Repair.
5-403.11; Priority; Upside down waste can with food observed on and in storm drain in center of dumpster enclosure. Need to pour dirty water from waste cans into either outdoor or indoor mop sink basins which go to sanitary sewer and not into the storm drain. Per 5-403.11, Sewage shall be disposed through an approved facility.
6-501.11; Core; Grout missing around indoor mop sink basin tiles and floor tiles and wall base tile in some kitchen areas. Keep physical facilities in good repair.
Grade card was obscured by promotional signs on vestibule open doors and was repositioned during inspection to be higher so that it can be viewed upon entry.
2) CHOLA'S INDIAN GRILL
Inspection Date: 12/13/2016
2-301.12; OBSEDRVED ONE COOK WASH HANDS AND THEN TURN OFF FAUCET WITH BARE HAND-MUST USE PAPER TOWEL TO TRUN OFF FAUCET AFTER WASHING HANDS TO PREVENT RECONTAMINATION OF HANDS FROM DIRTY FAUCET HADLE. DISCUSSED EMPLOYEE TRAINING WITH PIC. (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.
3-501.16 (A)(2) and (B); Priority; TCS FOODS-COLD HOLDING-ALL COLD HELD FOODS MUST BE HELD 45 DEGREES OR LESS WITH 41 OR LESS THE DESIRED TEMPERATURE-OBSERVED ITEMS ON BUFFET IN 48-50 DEGREE RANGE AND ALL FOOD IN UNDER COUNTER 2 DOOR REFER. OVER 65 DEGREES-ITEMS WERE DISCARDED INTO TRASH BY COOK DURING INSPECTION-NEED TO CHECK OPERATION OF REFER. UNIT AND TEMPERATURES ON A FREQUENT BASIS-APPEARED THE UNIT WAS TRIPPING GROUND FAULT SOCKET. FOR BUFFET ITEMS YOU CAN SEEK TIME AS A PUBLIC HEALTH CONTROL AND HAVE WRITTEN PROCEDURE AND TIMING METHOD TO HOLD FOOD OFF TEMPERATURE FOR UP TO 4 HOURS.
3-302.12; Core; OBSERVED MANY ITEMS SUCH AS FLOUR,SUGAR AND OTHER WHITE POWDERS IN CONTAINTER, SOME WITH NO LIDS NOT LABELED AS TO WHAT THE PRODUCT WAS-ONCE REMOVED FROM ORIGINAL PACKAGING ITEMS MUST BE IN SEAL CONTAINERS AND LABELED AS TO THE CORRECT CONTENT. 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
3-305.11; Core; OBSERVED MANY FOOD ITEMS SITTING ON FLOOR IN WALKIN FREEZER AND ALSO OPEN BUCKETS OF DRY FOOD ITEMS SITTING ON FLOOR OF SMALL STORAGE ROOM, AND OPEN DRY GOOD CONTIANERS IN STORAGE ROOMA AND OPEN FOOD CONTAINERS IN WALKIN COOLER.-MUST KEEP ALL FOOD AT LEAST 6 INCHES OFF FLOOR AND ALSO KEEP FOOD CONTAINERS COVERED. (A) Except as specified in par.par. (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; EVERYONE WORKING WITH EXPOSED FOODS OR CLEAN UTENSILS OR DISHES MUST WEAR SOME TYPE OF EFFECTIVE HAIR RESTRAINT-COOKS AND DISHWASHER WITH NO HAIR RESTRAINTS TODAY. (A) Except as provided in par. (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
4-501.12; Core; ALL CUTTING BOARDS THROUGHOUT ESPECIALLY THE ONES ON COLD PREP UNITS WITH DEEP CUTS AND STAINS AND NEED TO BE BLEACHED, RESRUFACED OR REPLACED. 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
4-501.11; Core; NEED TO REPLACE THE GASKET ON WALKIN COOLER-IT IS BROKEN AND HANGING ON DOOR AND NOT SEALING COOLER DOOR AS REQUIRED. ALSO NEED TO REPAIR 2 DOOR REFER. TO WORK PROPERLY TO MAINTAIN PROPER TEMPERATUTRES. (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
4-602.13; Core; NEED GENERAL OVER VERY DETAIL CLEANING OF ALL EQUIPMENT THROUGHOUT THE ENTIRE KITCHEN AND PREP AREAS-THE STOVE WITH A LOT OF FOOD/CARBON BUILDUP,INSIDES OF PREP UNITS,GASKETS ON REFRIGERATION UNITS,THE ROLLING CARTS FOR SPICES, THE OUTSIDES OF SPICE CONTAINER,SHELVING,HOODS AND HOOD FILTERS,SINGLE BURNER STOVE UNITS,INSIDES OF WALKIN COOLER, STORAGE SHELVING, WORK TALBES AND WORK TABLE SHELVES. THE KITCHEN AND EQUIPMENT IS VERY DIRTY AND NEEDS DETAIL TOP TO BOTTOM CLEANING. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
5-501.15; Core; NEED TO KEEP DOORS TO DUMPSTER CLOSED AT ALL TIMES-THEY WERE LEFT OPEN TODAY. (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
6-501.12; Core; GENERAL OVERALL FLOOR WALL AND CEILING CLEANING NEEDED THROUGHOUT THE ENTIRE KITCHEN AREA AND ALONG THE COOK LINE AREA AND IN STORAGE ROOMS AND OTHER AREAS THROUGHOUT THE FACILITY-VERY DIRTY BUILDUP WITH DUST,GREASE, ETC. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3) SOUTHERN CHINA
Inspection Date: 12/09/2016
2-301.15; Priority Foundation; Food employees shall clean their hands in a hand-washing sink or approved automatic hand-washing facility and may not clean their hands in a sink used for Food Preparation or ware-washing. 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 raw shell eggs in walk-in cooler. Also, observed cooked chicken stored in cardboard box that raw chicken was delivered in. CDI.
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 (containers of fried chicken pieces). Some were cooked at noon yesterday. Some were cooked on Wednesday. CDI.
3-501.15; Cool items according to written procedure. Observed fried chicken pieces cooling at room temperature in dry storage room. Observed shrimp cooling in deep, tightly covered container. Cool in shallow containers to increase surface area. Cool in ice bath, then mechanical refrigeration.
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 fried chicken stored in containers that raw chicken was delivered in. Observed fried chicken cooling under dusty utility box.
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 refrigeration units and shelving in kitchen area.
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.