Cabarrus County Restaurant Health Inspection Report (6/17/17-7/16/17)
Jul 17, 2017 08:10PM
● 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) Not Just Franks
Inspection Date: 07/17/2017
2) La Unica
Inspection Date: 06/16/2017
Discard chipped plates.
3) Hawthorne's NY Pizza & Bar
Inspection Date: 06/19/2017
4-903.11(A) and (B); Core; Store ice scoop in a clean place. Ice scoop holder had slime built-up inside.
Clean the floor mixer above the bowl.
1) MEXI CASA RESTAURANT AND GRILL
Inspection Date: 06/22/2017
4-501.114; Priority; Dishmachine is not working properly today and is being used. No sanitizer coming out of lines, tried to prime sanitizer lines and all lines, no chemicals being dispensed at all. Need to have serviced. Set up 3 compartment sink to wash, rinse and sanitize while here today. Call when repaired. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows P: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart; P (B) An iodine solution shall have a: (1) Minimum temperature of 20 C (68 F), P (2) PH of 5.0 or less or a PH no higher than the level for which the manufacturer specifies the solution is effective, P and (3) Concentration between 12.5 MG/L and 25 MG/L; P (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24oC (75oF), P (2) Have a concentration as specified under sec. 7 204.11 and as indicated by the manufacturer's use directions included in the labeling, P and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P
4-601.11 (A); Priority Foundation; Must remove old date marking stickers when washing pans. After cleaning pans, must sanitize before placing back onto clean shelves. Educated employee today. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
4-602.11; Ice machine with some black mold build-up inside the machine and the inside top of the machine, shown to Mario and Ana today, must clean this unit more frequently. (E) Except when dry cleaning methods are used as specified under sec. 4 603.11, 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 and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) 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. Core;
3-501.14; Priority; Cooked vegetables cooked yesterday and cheese dip cooling in walk-in cooler at 54-55 degrees F in large containers, pulled to be discarded by Mario while here today. Hot foods must be cooled to 70 degrees and below within first two hours and to 45 degrees F and below within next 4 hours for a total of 6 hours. Cooling procedure left today in Spanish. (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); P and (2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less, or to 7 C (45 F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P"
3-501.18; Priority; Several items being held past allowed 4 day hold time when held 42-45 degrees F with stickers from Saturday and Sunday. Black beans, chicken broth pulled today and discarded. If holding 42-45 degrees, can only hold for a total of 4 days, if holding <41 degrees F, can hold for a total of 7 days. (A) A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or PACKAGE that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). P
3-501.17; Several items in the walk-in cooler with no dates on them, some with dates that employees are saying are not correct and pan with sticker being placed over another sticker on the pan. Items in question were discarded by Mario today. Other items were corrected while here. Need to educate employees on proper date marking and the importance. Left copy of date marking job aide. (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 or (2) 7 C (45 F) or between 5 C (41 F) and 7 C (45 F) for a maximum of 4 days in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5 C (41 F) or less if: Pf (a) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (b) 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. Priority Foundation;
7-102.11; Priority Foundation; Two spray bottles without the name of the chemical on the bottle. One bottle labeled cloro con agua with another chemical inside. Do not reuse this bottle again for sanitizer. Discussed with Ana today. 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. Pf
3-501.15; Cooked vegetables in sauce and cheese dip >45 degrees F this am during inspection. Too much product too deep in pans. Must use shallow pans to cool, use chill paddles, ice baths, etc. Foods discarded today. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Priority Foundation;
3-305.11; Core; Do not store rolling cart next to handsink in bar without a splashguard. This cart holds food items and equipment used for the bar. (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.
3-307.11; Core; Ice machine front and side cover are not on the machine and it is open to potential contamination in the kitchen. This must be replaced to protect the ice that is being made and the ice in the bin. Soda nozzle in the bar is being stored inside the old soap holder at the handsink. This needs to be protected from splash from washing hands. Repeat from last inspection. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
4-501.11; Core; Replace two gaskets on reach-in cooler by make line. Shelves in walk-in cooler are rusty, need to be cleaned and repainted or replaced. Pipe under handsink in the bar is leaking water and has a bucket stored underneath, repair. Reach-in freezer is not cooling like a freezer, items are thawed inside and must be treated like a cooler, foods 34 degrees F, repair. All discussed with Ana today. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
6-501.18; Core; Clean the drip line of the urinal in the men's restroom. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
5-501.15; Core; Keep the dumpster lid 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.
6-501.11; Core; Wall in poor repair in storage room, chipping paint; wall corners in poor repair several areas, need to be repaired. Repair wall under soap dispensers in restrooms. PHYSICAL FACILITIES shall be maintained in good repair.
6-501.12; Core; Clean floor in storage room. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-303.11; Core; Repair one light out in the kitchen, not working over cooler in corner and by walk-in cooler door. Shown to Mario. (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
Mario, Serv Safe JLH
Discussed PIC duties. Left job aides today. JLH
2) East Coast Wings and Grill
Inspection Date: 07/07/2017
2-103.11 (A) - (L); Priority Foundation;Staff were continuing to use sandwich and salad prep cooler as well as grill cooler drawer and all potentially hazardous food above 47-60 F. Make sure cold holding temperatures of 45 F or below are being monitored for potentially hazardous foods and corrective actions are being taken. Air reading thermometer in prep cooler was at 52 F. discussed person in charge duties with manager and left handouts. Manager said that will begin keeping temperature logs of prep and grill coolers. Per 2-103.11,The person in charge shall ensure that (L) EMPLOYEES are properly trained in FOOD safety as it relates to their assigned duties;
2-401.11; Core; Open cup of employee personal food in kitchen in work area. Discarded during inspection. Per 2-401.11, an EMPLOYEE shall eat, drink, or use any form of tobacco only 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 can not result.
3-501.16 (A)(2) and (B); Priority;Potentially hazardous foods, raw chicken breasts 50 F, cooked peppers 48 F, rice 50 F, sliced cheese such as provolone etc. 49 F in grill drawer cooler. Prep cooler internal thermometer read 52 F and container of boiled eggs in bottom of prep cooler at 60, cooked ribs 58, cut lettuce 56 F, pico de gallo 54-58 F, etc. All discarded by manager. Service called. Note that room temperature is 90 F in these areas. Manager said that time as a public health control will be used and product will be marked for discard and discarded if not sold within 4 hours after placing in these coolers until cold holding at 45 f or below is verified. Written procedure for time as a public health control provided. Per 3-501.16, cold 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.
3-501.18; Priority;Large tub of cut deli turkey meat date marked 6-29 and now 9 days old in walk-in cooler. Discarded during inspection.
4-501.11; Core;One grill cooler drawer not making seal and couple of cracked gaskets on refrigeration drawer and doors. Per
6-501.12; Core;Floor dirty against wall and in hard to reach areas such behind legs of equipment.
3) CONCORD DINER
Inspection Date: 06/22/2017
3-501.16 (A)(2) and (B); Priority; TCS FOODS-COLD HOLDING; WHEN CHECKING SALAD PREP UNIT FOUND ITEMS IN 46 TO 52 DEGREE RANGE-FOUND THAT UNIT WAS LOW ON FREON. PRODUCT WAS DISCARDED FROM UNIT AND REPAIRS MADE DURING INSPECTION.
4-501.11; Core; THE LID OF THE COLD SALAD PREP UNIT IN POOR REPAIR AND NOT CLOSING PROPERLY-NEED TO HAVE REPAIRED. GASKETS ON REFRIGERATION UNITS IN BACK STORE ROOM AND OTHER KITCHEN REFER. UNITS IN POOR REPAIR AND NEED TO BE REPLACED. STILL SOME AIR LEAKAGE ON WALKIN FREEZER CAUSING SOME FROST/ICE BUILDUP. ALSO THERE ARE SEVERAL RUSTY SHELVES IN FRONT COOLERS FOR BEER AND DRINKS AND SOME RUSTY SHELVES IN BACK STORAGE ROOM REFERS-REPLACE/REFINISH AS NEEDED. (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
4-501.12; Core; CUTTING BOARDS ON COLD PREP UNIT AND STEAM TABLE IN POOR REPAIR WITH DEEP CUTS AND STAINS-NEED TO BLEACH/REFINISH OR REPLACE. ALSO SMALLER BOARDS NEED SOME REFINISHING. 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
4-602.13; Core;NEED GENERAL OVERALL DETAIL EQUIPMENT CLEANING THROUGHOUT-SHELVES AT GRILL AND PREP UNIT,INSIDE OF HOOD AND LIGHTS IN HOOD, GRILL AND GRILL TABLE-OLD GREASY BUILDUP, INSIDES OF ALL COOLERS AND GASKETS ON COOLERS, BAKERY AREA SHELVING AND EQIPMENT AND REFRIGERTOR UNITS IN BACK STORAGE ROOM-GENERAL CLEANING NEEDED. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
5-501.11; Core; NEED TO GET WASTE GREASE CONTAINER MOVED BACK ONTO CONCRETE PAD. 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.
6-201.11; Core; NEED GENERAL OVERALL DETAIL FLOOR REPAIRS THROUGHOUT ESPECIALLY ALONG GRILL LINE AND MAIN KITCHEN AREA AND WALKIN COOLER AND BACK STORAGE ROOM AREAS AND DISHROOM AREA. ALSO SOME WALL REPAIR NEEDED. 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.
6-501.12; Core; FLOORS WALLS AND CEILINGS NEED GENERAL OVERALL DETAIL CLEANING THROUGHOUT. ALSO NEED TO KEEP BACK DINING ROOM AREA CLEAN AND REDUCE CLUTTER-ROOM IS NOT USED BUT IS STILL PART OF FACILITY. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.