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Cabarrus County Restaurant Health Inspection Report (7/17/17-8/16/17)

Aug 16, 2017 07:39PM, Published by Melanie Heisinger, Categories: Health+Wellness, Food+Drink



Our restaurant rundown from the last 30 days, July 17, 2017 - August 16, 2017. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.


Top 3

1) Not Just Franks

Location: 72 Union ST Concord, NC 28025

Inspection Date: 07/17/2017

Score: 100 

No violations.

 

2) PIZZA HUT WING STREET 10

Location: 3420 HWY 601 SOUTH CONCORD, NC 28025

Inspection Date: 07/18/2017

Score: 99.5

Violations:

3-501.17; Priority Foundation; Broccoli soup date sticker had fallen off. Replaced during inspection. Once package opened, date marking required for cold held soup.

6-501.12; Core; Wall behind dish machine moldy. Floor dirty under mop storage hanger. Keep physical facilities clean.

  

3) RUBY TUESDAY #4913

Location: 7780 LYLES LN CONCORD, NC 28027

Inspection Date: 07/26/2017

Score: 99.5

Violations:

4-602.11. Core. Some mold in tea spout. Cleaned during inspection. Make sure that spouts are taken apart fully to clean.

3-501.15; Priority Foundation; Pan placed above cooling pan of rice was not allowing air circulation and just under 2 hours had passed and rice in center above 70 F. Rice also was on plastic pan. Placed in freezer to quick chill. Per 3-501.15, 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

4-501.15; Core;Pressur for sanitizing rinse flow pressure was just below 15 psi and allowed minimum per operating instructions is 15 psi. Need to have serviced. 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

 

Bottom 3

1) Aroma Indian Cuisine 

Location: 8455 Pit Stop CT Suite 150 CONCORD , NC 28027

Inspection Date: 07/25/2017

Score: 91

Violations:

6-301.12; Priority Foundation; Must have paper towels at handsinks at all times. One of the handsinks did not have paper towels. Replaced during the inspection.

4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Items that were being washed that were not being sent through the dish machine were not being sanitized. This includes pots, pans, utensils, etc. Sink was set up properly during the inspection and they started washing items properly.     

4-204-112; Core; Must have a thermometer in the salad cooler.

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 several 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. Some flies are inside.

3-305.11; Core; Food must be stored at least 6 inches above the floor and in a clean, dry location where it will not be exposed to splash or other contamination. An open pan of diced onion was on the floor under a prep table and a pan of rice that was just cooked was sitting next to the can wash when someone turned the water on. The hose leaked, spray water on the rice. In the walk-in cooler, except when cooling (if protected from overhead contamination), prepared foods must be covered. Many were not covered.

2-402.11; Core; Must wear a hair restraint while preparing food. Most employees were not wearing one when I arrived.

3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored with their handles above the top of the FOOD and the container if the utensil is in the container. Sauces that are in the salad cooler have scoops without handles being uses (small bowls).

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 and in a clean location. Some pots are stored on the floor, some plastic pans that were stacked were dirty on the outside (which contaminates the inside of another) and some utensils were stored in a container that was dirty.       

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. Others were being towel dried.

4-501.19; Priority Foundation; The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F). It was 90 degrees.

4-601.11(B) and (C); Core; Non food contact surfaces must be kept clean. The sides of the cooking equipment, shelves and side of the prep cooler needs cleaning.

5-205.15 (A)(B); Core; Plumbing system must be kept in good repair. Both handsinks have faucets that are not working (both cold). The pot sink has one hot water faucet that is working (over last compartment).The owner says that a maintenance man has been called.

6-202.11; Core; Replace the shield of the light fixture that is missing unless shatter-resistant bulbs are used.


2) CASA GRANDE MEXICAN RESTAURANT

Location: 2206 ROXIE STREET KANNAPOLIS, NC 28083

Inspection Date: 08/16/2017

Score: 91.5 

Violations:

2-401.11; Core; Several areas in kitchen (work tables/shelves) with employee drinks with no lids or straws and stored on prep surfaces with food being prepped. (A) Except as specified in par. (B) of this section, 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.

2-301.12; After washing hands, observed cook turn off the faucet with clean hands. Need to educate all food employees on proper handwashing. (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. Core;

2-301.12; At start of inspection, automatic soap and paper towel dispensers not working in the kitchen, no soap available to wash hands at sinks. Employees were in process of preparing foods in kitchen. Placed cup with dishwashing soap at handsink until dispensers fixed. (A) Except as specified in par. (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under sec. 5-202.12 and Subpart 6 301. P Priority;

6-301.11; Priority Foundation; Both handwashing sinks in the kitchen have automatic dispensers with batteries no operating, no soap availabe. Removed dispensers from restrooms to replace and purchased hand pumps for restrooms while here today. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.Pf

6-301.12; Priority Foundation; Automatic paper towel dispensers at both handsinks have batteries not operating. Batteries replaced while here today. 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

3-202.15 ; Priority Foundation; One dented can on top shelf, removed by Martin and discarded while here today. Do not use dented cans. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf

3-302.11; Bucket of raw chicken stored on shelf above box of fresh cilantro, discussed with Martin and relocated cilantro while here today. (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and (b) Cooked READY-TO-EAT FOOD; P (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, P or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P Priority;

4-601.11 (A); Priority Foundation; Slicer on shelf in back of kitchen used on previous day with old food debris, has not been cleaned. Taken apart and began cleaning in dish area while here. Can opener blade, cheese grater piece (back). Large rice cooking pan, several metal pans, few plates, bowls with stuck-on food debris. All taken to dish area to be cleaned while here. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf 

4-702.11; Priority; Need to educate dishwasher that items must be either washed, rinsed and sanitized in the three compartment or must be sanitized using the dishmachine. Cannot wash items and rinse and then consider clean. Do not wash items after running through dishmachine. Job aide left today for educational purpose.(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf          

3-501.17; Many items in walk-in cooler and in line make unit that are not date marked. Several of the items were cooked Sunday, Monday or Tuesday. Must date mark items held for 24 hours or longer. Began dating items while here today. (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.

7-201.11; Priority; (B) Do not store new boxes of chemicals on top of boxes of drink mixes/straweberry puree in back storage area. Relocated while ehre today. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P

3-302.12; Core; Sugar bin not labeled. Label with name and wash the bin. 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.           

3-307.11; Core; Pan with lemons and cans of whipped topping may not be stored directly in ice bin used for customer ice. These were removed today and ice bin drained to be washed, rinsed and sanitized. Many pans of food not covered in walk-in cooler, walk-in freezer, make unit, and on shelves in back of kitchen. Cover all foods when being stored to prevent any potential contamination. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.

3-305.11; Core; Do not store box of cilantro and box of green onions on the floor in the walk-in cooler. Picked up and placed on shelf while here today. (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.

4-501.11; Core; Couple shelves that have rusty spots/legs, repaint/replace as needed. Scoop for chips has handle that has broken off and was under the chip warmer. Removed today by Martin and placed clean ice scoop and box of gloves at chip warmer until replaced. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. 

5-501.15; Core; Dumpster door must be kept closed. Open today, many flies and bad odor. (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 back storage area needs to be finished repairing. Several rusty vents/ceiling strips. Repaint as necessary. PHYSICAL FACILITIES shall be maintained in good repair.

6-501.12; Core; Clean the floors more thoroughly inside the walk-in cooler, along walls and under prep tables. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

General Comments:

Martin Carrillo, Serv Safe 3/5/2014 JLH

 

3) Twin Peaks

Location: 8601 Concord Mills Blvd Concord, NC 28027

Inspection Date: 07/25/2017

Score: 92.5

Violations:

6-301.12; Priority Foundation; No paper towels at the three handwashing sinks in the kitchen. Replaced during inspection. 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          

4-601.11 (A); Priority Foundation;Slicer with food residue on backside of blade, blade cover and on blade support. Cleaned, rinsed and sanitized during inspection. Can opener blade and area around blade with dirty build-up. Cleaned, rinsed, and sanitized. Per 4-601.11, (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

3-501.16 (A)(2) and (B); Priority; Grill cooler drawer is in poor repair and remains gapped when closed was observed with food stored in pans near gap above 45 F including pimento cheese and cheddar cheese at 47-50 F. Discarded. Manager will use ice bags on products until unit repaired and monitor to make sure allnpotentially maintains 45 F or below.

3-501.18; Priority; Opened gallon of milk not date marked. Discarded during inspection. Date marking required for opened and cold held potentially hazardous foods.

2-402.11; Core;One employee preparing food with long beard (several inches long)and no beard restraint. Per 2-402.11, 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.

4-501.11; Core;Missing one gas adjustment knobs to range. Top of one prep cooler no longer has attachments to hinge. Compressor cover to fryer prep cooler broken and off machine. One prep cooler drawer hanging open and does not close. Side door on 2 drawer cooler broken and no longer seals closed. One door on 2 door prep cooler does not seal tight and pops open when other door is closed. Gasket torn on door to fry freezer. Until repaired monitor food temperature of food in these units closely to make sure 45 F or below is being maintained. Plastic insert around top on several prep coolers broken along edges. Keep equipment in good repair. Metal shavings accumulated around large can opener blade. Need to keep sharp(replace blade) Per 4-501.11, (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.(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

4-501.15; Core; Although sanitizing with a rinse above 180 F, wash water temperature would drop during washing (down to 137 F) and not maintain 150 F minimum as required by operating instructions. Water continued to drain out of machine during and after cycle completed. Manager checked plug and could find nothing wrong and service was called. 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.       

4-602.13; Core; Shelving in middle walk-in cooler moldy in some areas. Keep clean.

5-205.15 (A)(B); Core; Drip from waste pipe of handwashing sink nearest dish washing area. Outside bar handwashing sink hot water faucet hand is loose and water continues to drip when turned off. Repair plumbing.

6-501.18; Core; Bottom fronts of urinals in men's restroom have dirty build-up from drip. Per 6-501.18, PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.

6-501.11; Core;Grout missing around floor tiles and drains in some kitchen and bar areas. some wall base tiles separated from wall and need to be sealed. Threshold to walk-in beer cooler loose and dirty water underneath. Mop sink tiles in poor repair around basin. Keep physical facilities in good repair.

6-501.12; Core; Beer walk-in cooler floor and floor under side dining room soda machine moldy. Electrical room floor dirty near door. Keep clean.


Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news. 


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