Cabarrus County Restaurant Health Inspection Report (4/17/17-5/16/17)
May 16, 2017 08:22PM
● By Melanie Heisinger
Our restaurant rundown from the last 30 days, April 17, 2017 - May 16, 2017. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) LEES SANDWICH SHOP
Inspection Date: 04/19/2017
3-501.16 (A)(2) and (B); Priority; Ready to eat potentially hazardous foods must be cold held at 45 F or less. Prep cooler had just been cleaned and slaw at 49 F. Manager said cleaning was 30 minutes ago and slaw was placed in freezer to rapidly chill. Need to keep slaw container under refrigeration while cleaning prep cooler. CDI This is a priority item and must be in compliance.
2) J GUMBO'S
Inspection Date: 05/15/2017
5-501.15; Core; DOOR OF DUMPSTER LEFT OPEN-MUST KEEP CLOSED AT ALL TIMES-THIS IS COMMUNITY DUMPSTER-NEED TO GET WITH OTHER USERS TO ASSURE IT IS 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.
3) Taco Bell Concord 2 #32753Location: 3815 Concord Parkway South CONCORD, NC 28027
Inspection Date: 04/25/2017
4-601.11(B) and (C); Core; Non-food contact surfaces must be kept clean. The bottom shelf under the self-service area needs cleaning.
6-501.12; Core; The floor needs cleaning under the make-line and along the wall under the self-service station.
1) Aroma Indian Cuisine
Inspection Date: 05/02/2017
2-301.14; Priority; Must wash hands: After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals (D) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. Employees must wash hands when washing dishes after handling dirty items before handling the clean, sanitized items. Satish discussed employee.
4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Not all items were being sanitized after washing. Some items that were not being sent through the dishmachine must be sanitized in the pot sink.
7-201.11; Priority; Chemicals must be stored so they can not contaminate food, equipment or utensils. On the hall storage shelves there was detergent and other cleaning chemicals stored above food. All were moved during the inspection. There was also a small container of acne medicine on the shelf above the prep cooler. All were moved during the inspection.
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. A few containers of dry goods and liquids did not have a label.
6-202.15; Core; Keep back door closed to keep out insects and rodents. Back door was propped wide open.
2-402.11; Core; Must wear a hair restraint while preparing food. Most employees were not wearing one when I arrived.
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 have watches and one has a bracelet on while working with food.
3-302.15; Core; Except as specified in par. (B) of this section and except for whole, raw fruits and vegetables that are 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. Onions were not being washed before slicing.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining as before contact with FOOD. Many containers were either stacked up wet or not turned over so that they will drain.
4-903.11(A) and (B); Core; Equipment and utensils after cleaning, must be stored in a clean place at least 6 inches above the floor. Some pots are stored on the floor and ones just sanitized were being put on a dirty drainboard.
4-301.13; Core; Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING. There is not enough space to put all clean and sanitized items after sanitizing so that they will air dry in a clean place.
4-601.11(B) and (C); Core; Sides of equipment need better cleaning of grease. 5-501.113; Core; Must keep dumpster doors closed. Both were open.
6-501.12; Core; The floors, walls and ceilings must be kept clean. The ceiling and vents have build-up that needs cleaning.
Even though the chicken has been fully cooked, you need to make sure that the heated mixture of the chicken and vegetables reaches at least 135 degrees before putting in the cambros for transportation to Charlotte.
Inspection Date: 04/26/2017
6-301.12; Priority Foundation; Hand sinks must have paper towels available at the sink. There were no paper towels in the store. Employees were using napkins, but they were not located at the handsinks.
4-601.11 (A); Priority Foundation; Food contact surfaces must be kept clean. The slicer that is used to slice raw meat was still dirty/was not thoroughly clean. Slicer was sent back to be rewashed.
3-501.16 (A)(2) and (B); Priority; The rice that was cooked yesterday was in the rice cooker and not turned on. Potentially hazardous foods must be stored at 45 or less or 135+. Bethany discarded the rice.
3-501.17; Priority Foundation; The cooked shrimp and the rice noodles in the refrigerator were not date marked. All ready-to-eat potentially hazardous foods that may not be used within 24 hours must be datemarked. When stored at 41 or less, they must be discarded after 7 days. The shrimp and the noodles were discarded because Bethany did not know when the shrimp package was opened or the noodles were cooked.
3-501.19; Priority Foundation; There is now a procedure for holding the noodles outside of temperature control, but the procedure does not indicate what the labeling method is and none of the noodles were labeled with a time. Procedure must describe how the time is going to be recorded so that they can know when the 4 hours are up and the noodles have to be discarded.
6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. There are fruit flies present around all of the floor sinks and garbage containers. Core;
3-304.12; Core; Between uses, utensils must be stored in a clean, dry place. The ice scoops and the utensils for the smoothie stirring are all stored in dirty, wet container.
6-501.12; Core; Physical facilities must be kept clean. The floor needs cleaning under all refrigeration and tables.
After 210 days from permit date, there must be a person in charge on-site during all hours of operation.
3) CASA GRANDE MEXICAN RESTAURANT
Inspection Date: 04/20/2017
5-202.12; AT BEGINNING OF INSPECTION KITCHEN HAND SINK NEAR DISHMACHINE HAD EMPTY CHEESE DIP PAN SITTING IN IT AND ALSO THE HOT WATER WAS CUT OFF-MUST MAINTAIN HOT WATER TO HAND SINK AT ALL TIMES AND KEEP FREE OF PANS AND OTHER ITEMS. (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Pf
5-205.11; Priority Foundation; MANY TIMES WE HAVE TALKED ABOUT KEEPING DOOR OPEN SO HAND SINK AT WAIT STATION CAN BE ACCESSIBLE FOR KITCHEN HELP AT THAT END OF KITCHEN-FOUND DOOR CLOSED AGAIN TODAY-MUST KEEP HAND SINK ACCESSIBLE AT ALL TIMES. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
3-501.16 (A)(2) and (B); Priority; ALL COLD FOOD IN TOP RAIL OF COLD PREP UNIT IN 47-OVER 60 DEGREE RANGE AND INTERNAL TEMPERATRUE IS 51.1 DEGREES-MUST HAVE UNIT CHECKED FOR PROPER OPERATION AND MAINTAIN COLD FOODS IN THIS UNIT 45 DEGREES OR LESS. COLD HELD FOODS MUST 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
3-501.17; AGAIN MANY ITEMS IN WALKIN COOLER WITH NO DATE TAGS-REFRIED BEANS,STEWED CHICKEN, COOKED STEAK, GROUND BEEF COOKED AND ALSO OBSERVED FULL BUCKET OF SHREDDED LETTUCE SITTING ON COUNTER WITH NO DATE TAG-ONCE COOKED, PREPARED OR OPENED ALL COLD HELD READY TO EAT TCS FOODS MUST BE PROPERLY DATE MARKED. THIS IS REPEAT VIOLATION-3RD STRAIGHT INSPECTION WITH DATE MARKING VIOLATION. (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
3-305.11; Core; OBSERVED SEVERAL BOXES OF FOOD STORED ON FLOOR OF WALKIN FREEZER, ALSO THERE WAS A PAN OF TOMATOS AND ONIONS SITTING ON FLOOR NEXT TO FRYER WHEN STARTING INSPECTION AND UNCOVERED FOOD ITEMS IN WALKIN INCLUDING CHILE RELONOS SITTING UNDER BOX OF WHIPPED CREAM WHERE BOX LID WAS TOUCHING ON OF THE CHILIES AND PANS OF GROUND BEEF, REFRIED BEANS,ETC. MUST KEEP ALL FOOD COVERED AND OFF FLOOR AT ALL TIMES. (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.
6-201.13; Core; MANY PLACES THERE IS MISSING GROUT AND BROKEN TILES WHERE THERE IS STANDING WATER ON FLOOR-NEED TO REPAIR AS NEEDED. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch).
6-501.12; Core; FLOORS NEED SOME DETAIL CLEANING BEHIND THE COOK LINE EQUIPMENT-OLD GREASE BUILDUP, ALSO THERE IS OLD DIRTY STANDING WATER UNDER SOME OF DRY GOOD STORAGE SHELVES. ALSO SOME CEILING TILES NEED CLEANING EXSPECIALLY AROUND HOOD AREA. WALLS NEED SOME CLEANING AROUND DISHWASHER AND COOK LINE AREAS. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-202.11; Core ;MISSING LIGHT SHIELD OVER LIGHT THAT IS OVER CHIP WARMER-NEED TO REPLACE. (A) Except as specified in par. (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.