Cabarrus County Restaurant Health Inspection Report (5/17/17-6/16/17)
Jun 16, 2017 10:46PM
By Melanie Heisinger
Our restaurant rundown from the last 30 days, May 17, 2017 - June 16, 2017. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) CABARRUS BREWING COMPANY
Inspection Date: 06/14/2017
BREWERY SERVING ONLY BEER AND WINE PRODUCTS AND USING MULTI USE GLASSES FOR BEERS AND WINES. NO FOOD SERVICE-PROVIDED BY FOOD TRUCKS.
2) Los Cuates Mexican Restaurant
Inspection Date: 05/17/2017
3-603.11; Priority Foundation; Provide a consumer advisory if the plan is to sell undercooked food. Consumer advisory is on the menu on each page. However, no asterisk is next to the food items and consumer advisory. Ten days to comply.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean splash from walls at dish machine, 3-comp sink, prep stations, and grill areas in kitchen. Clean floors under equipment in kitchen area.
3) HONEY BAKED HAMS & CAFÉ
Inspection Date: 06/01/2017
4-601.11 (A); Priority Foundation; Tomato corers with stuck-on food debris stored on clean knife holder, removed to be re-washed while here today by Tim. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
3-501.16 (A)(2) and (B); Priority; Turkey salad at 50 degrees F in top of make unit, products had been pulled to detail clean the unit. Placed into walk-in freezer to quick chill and lower temp. (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.
4-502.11(B); Priority Foundation; Both digital thermometers not working today, battery dead in one, purchased battery today and replaced while here. Two thermometers in reach-in cooler, one not accurate, removed while here today. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Pf
4-601.11(B) and (C); Core; Clean inside top of oven in back of kitchen, food build-up. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Theodore, Serv Safe 3/2017 JLH
Need to remove wooden pallets in walk-in cooler that is used as storage. Need to use dunnage racks for this if storing extra products from other store locations. JLH
1) LANE STREET GRILL
Inspection Date: 05/31/2017
2-301.14; Priority; AGAIN OBSERVED SOME WORKERS NOT WASHING HANDS AT GLOVE CHANGES-MUST WASH HANDS EACH TIME BEFORE PUTTING ON NEW CLEAN GLOVES. WHEN TO WASH HANDS- (E) After handling soiled EQUIPMENT or UTENSILS; P (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
4-204-112; STILL NEED THERMOMETERS LOCATED IN THE CHEST TYPE FREEZERS AND NEED THERMOMETER IN THE SMALL REFER. UNIT WHERE SAUSAGE IS STORED, COULD NOT LOCATE THERMOMETER IN 4 DOOR REFER. UNIT-ALL REFRIGERATION/FREEZER UNITS NEED INTERNAL THERMOMETERS. (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit
3-302.12; Core; NEED TO LABEL BULK SUGAR STORAGE CONTAINER AND RELABLE THE STORAGE CONTAINERS FOR GRITS, PANCAKE MIX,ETC. SITTING ON KITCHEN WORK TABLE. 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
2-402.11; Core; NO WEARING HAIR RESTRAINT-ANYONE WORKING WITH EXPOSED FOODS MUST WEAR SOME TYPE OF EFFECTIVE HAIR RESTRAINT. (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.
4-205.10; Core; ALL EQUIPMENT DOES NOT MEES NSF/ANSI STANDARDS-STOVE, CHEST TYPE FREEZERS, SMALL DORM TYPE REFER., HOT PLATE, CROCK POTS. ALL EQUIPMENT MUST MEET COMMERCIAL STANDARDS OR EQUAL OR PARTS 4-1 AND 4-2 OF NORTH CAROLINA FOOD CODE.
4-501.11; Core; GASKETS ON 4 DOOR REFER. UNIT IN VERY POOR REPAIR WITH SOME MISSING AND MAKING HARD FOR UNIT TO MAINTAIN TEMPERTURES-TODAY RUNNING JUST AT 45 DEGREES AND DESIRED TEMPERATAURE IS 41 OR LESS-NEED TO REPLACE GASKETS. (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 OVERALL DETAIL CLEANING OF EQUIPMENT-GRILLS AND FRYER HAVE MUCH OLD GREASE BUILDUP ON SIDES AND BACKS, HOOD FILTERS HAVE GREASE DROPLETS/HANGING DUST FROM THEM, ALL SHELVING THROUGHOUT AND BACK STORAGE SHELVING AND INSIDES OF REFER. AND FREEZER UNITS NEED DETAIL CLEANING/DEFROSTING. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
5-501.11; Core; DUMPSTER AND WASTE GREASE CONTAINER SITTING ON GRAVEL/GRASS AREA-SHOULD BE ON CONCRETE OR ASPHALT. 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; GENERAL OVERALL DETAIL FLOOR AND WALL CLEANING ESPECIALLY AROUND GRILL AND COOK LINE AREAS AND FRONT WINDOWS-A LOT OF OLD DIRTY, GREASY BUILDUP WITH MUCH OLD FOOD PARTICLES. ALSO FLOORS IN BACK STORAGE ROOM AREAS NEED OVERALL DETAIL CLEANING. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-201.11; Core; MANY PLACES THE FLOOR IS IN POOR REPAIR WITH CRACKED AND BROKEN TILES AND SOME MISSING AND ALSO BACK STORAGE AREA WITH RAW WOOD FLOORING THAT CAN NOT BE CLEANED-NEED SURFACE TO MAKE SMOOTH AND CLEANIBLE. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE
6-202.11; Core; BACK STORAGE AREAS WITH EXPOSED NON SHATTER PROOF BULBS-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.
2) CHRISTOS FAMILY RESTAURANT
Inspection Date: 05/17/2017
2-401.11; Core; Open employee drink was located on cutting board at prep cooler. Drinks may be consumed in kitchen if covered (lid and straw). Per 2-401.11, B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands;(2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
3-302.11; Priority; Open containers of wing sauces stored in cooler under sheet pans containing raw hamburger. Do not store ready to eat food such as wing sauce that is applied to cooked wings under raw meats. Per 3-302.11, A) FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from: (b) Cooked READY-TO-EAT FOOD; P
4-602.11; Core;Both tea spouts very moldy. Taken apart and thoroughly cleaned during inspection. Per 4-602.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers ; In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
4-602.12; Core; Inside of microwave dirty with splash from previous day. Per 4-602.12, (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
3-501.16 (A)(2) and (B); Priority; Chopped garlic in oil at 74 F and honey mustard wing sauce with tongs at 60 F. Both discarded. Both need to be kept refrigerated at 45 F or below. Chopped garlic in oil is a potentially hazardous food. Any wing sauce where cooked wings are dipped into them either need to use time as a public health control and be discarded every 4 hours or kept refrigerated. Pan of cut lettuce elevated on top of ice and at 50 F. Moved to deep pan and placed down in ice-monitor temperature and make sure that 45 F or less is being maintained for lettuce.
7-102.11; Priority Foundation; Spray bottle with cleaner in it(degreaser) not labeled. 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. This is a priority foundation items and must be in compliance.
6-501.111; Core;Mouse droppings observed in dry storage room. Clean up all droppings so that you can access whether pests are still present. 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 sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions.
3-305.11; Core; Wing sauces stored uncovered under open shelving in walk-in cooler. Bottom of ricotta container stored on top of raw meat in pizza prep cooler top pan. Keep food covered in storage if not protected from overhead contamination. Even covered do not store wing sauces under raw meat. Do not store food containers directly on exposed food underneath without a barrier. 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
3-304.12; Core; Handle of long spoon down in slaw in container in walk-in cooler. Floating bucket in one bucket of sauce in walk-in cooler. Per 3-304.12, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
4-501.11; Core; Shelving panels in walk-in cooler and rusty with some peeling surfaces. Large wood block table with wood separated throughout top. Per 4-202.16, NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
4-602.13; Core; Shelving in walk-in cooler dirty especially underside supports. Blinds behind hot bar with food splatter. Counter around pizza dough roller and pizza roller housing dirty with dough and flour build-up. shelving in dry storage dirty. Under side of shelves of bus cart with food splash accumulation. Keep clean.
5-501.114; Core; Both dumpsters with open drain plug holes and effluent can leak onto ground. Need to have dumpster company replace drain plugs. Per 5-501.114, Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
6-501.11; Core;Need to repair threshold to walk-in cooler where cracked and no longer sealed to floor. Floor tiles in poor repair around ice machine drain. Several moldy ceiling tiles in dining room. Metal half wall in restroom rusty. Keep physical facilities in good repair.
3) Red Dragon
Inspection Date: 06/13/2017
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 food prep surfaces during food prep.
3-101.11; Priority; The container of breading stored on the floor of dry storage area had ants crawling in it. Breading was used to bread meat, then stored in a dry area at room temperature. CDI- Breading and container were both denatured and discarded into trash
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 shrimp and vegetables in walk in cooler. CDI.
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 buckets that were not labeled. CDI.
3-501.13 ; Core; Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed three boxes of raw shrimp thawing at prep sink. Items were placed in sink with running water after observation.
3-305.11; Core; Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed food containers stored on the floor of walk-in freezer and dry storage area. The container of breading stored on the floor of dry storage area had ants crawling in it. Breading was used to bread meat, then stored in a dry area at room temperature.
3-304.14; Core; Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical solution. Observed one damp, wiping cloth stored on food prep surface in-between use.
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 near fryers 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 ovens, fryers, burners, rice cookers, vat sinks, refrigeration units, hood screens, and shelving in kitchen areas. Clean shelving in walk-in cooler and dry storage areas. Clean exterior of containers in dry storage areas.
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 floors in corners and under equipment. Clean cobb webs, dust, and splash from walls in dry storage area. Clean splash from walls near prep stations and kitchen areas. Clean splash from ceiling tiles above prep stations.
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.