Cabarrus County Restaurant Health Inspection Report (9/17/17-10/16/17)
Oct 16, 2017 05:00AM
By Melanie Heisinger
Our restaurant rundown from the last 30 days, September 17, 2017 - October 16, 2017. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) J GUMBO'S
Location: 4469 SCHOOL HOUSE COMMONS HARRISBURG, NC 28075
Inspection Date: 10/11/2017
4-501.114; Priority; WHEN FILLING SINK FOR QUAT SANITIZER NEED TO USE WATER AT A TEMPERATURE OF AROUND 75 DEGREES-HOT WATER WILL AFFECT THE TESTING METHOD AND CAUSE HIGH READING WHICH MIGHT CAUSE STAFF TO ADD WATER TO WEAKEN CONCENTRATION. 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:(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
2) Hawthorne's NY Pizza & Bar
Location: 4351 Main Street Suite 111 HARRISBURG, NC 28075
Inspection Date: 09/27/2017
5-501.113; Core; Dumpster must be kept closed. Lid was open.
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. There is a lot of trash around dumpster in the enclosure that needs to be cleaned up.
3) DIVINE FISH & FIXINS
Location: 981 CENTRAL DRIVE NW SUITE 140 CONCORD, NC 28027
Inspection Date: 10/03/2017
5-202.12; LADIES ROOM FAUCET REPAIRED AND IS NOW RUNNING 20 SECONDS BUT MEN'S ROOM FAUCET OUT OF ADJUSTMENT AND RUNNING 12-14 SECONDS-NEED TO ADJUST TO RUN OVER 15 SECONDS. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
3-501.17;TCS COLD HELD READY TO EAT FOODS-DATE MARKING-DATE MARKING LOOKED GOOD, JUST NEED TO MAKE SURE TO DATE MARK HOT DOGS ONCE OPENED.
4-302.12; Priority Foundation; ONLY HAD ROUND DIAL STEM THERMOMETERS-DUE TO COOKING OF THIN ITEMS SUCH AS FISH FILETS, WINGS, BURGERS NEED A THIN REDUCED TIP DIGITAL THERMOMETER-PIC STATED THEY HAD ONE BUT COULD NOT LOCATE DURING INSPECTION-NEED TO CALL WHEN THERMOMETER IS ON SITE. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf
3-601.12; Core; FOUND SWAI IN FREEZER WHICH IS VETIMANESE CATFISH AND YOUR MENU LISTS CATFISH-THIS IS NOT AN HONEST PRESENTATION-MUST LIST AS SWAI OR VETIMANESE CATFISH OR SWITCH TO REGULAR CAT FISH. (A) FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER
6-501.12; Core; FLOOR AND WALL AREA BEHIND THE FRYERS AND GRILLS/STOVE WITH SOME GREASY BUILDUP-NEED TO KEEP CLEAN. ALSO NEED BETTER FLOOR CLEANING AROUND SINK AND BACK CHEMICAL STORAGE SHELF. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
1) CAPTAIN DS #507
Location: 1345 Concord PKWY north CONCORD, NC 28025
Inspection Date: 10/04/2017
2-102.12; Core; PIC did not have approved Food Safety training. Effective 1/1/2014, a two-point deduction will occur if PIC (person in charge) at time of inspection does not have food safety training. Manager does not have any documentation to prove he has passed an ANSI accredited test.
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 an employee drink stored on food prep surface during food prep. Drink was present at start of inspection.
2-301.12; Food employee shall wash hands in hand sink using soap and water for twenty seconds. At the end of hand-washing, they shall dry hands with paper towels and cut off hand sink using paper towels. Observed employee remove gloves then proceed to wash hands. He Rinsed hands for four seconds, then dried them with paper towel. No soap was used during the (total of eight seconds) process. CDI.
3-301.11; FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. Observed two employees touching ready-to-eat food with bare hands. One employee does not have gloves that are large enough for him. Suggestion was given to use tongs in the place of gloves. Concerns are what to do when employee has to make a sandwich. Gloves are needed at this step, unless another method can be used. CDI.
3-304.12; Core; During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135 F. Observed three knives stored in water that was 88 F.
4-901.11; Core; After cleaning and sanitizing, equipment and utensils: shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. Allow containers proper time to air dry before stacking.
4-903.11(A) and (C); Core; Single-Service and Single-Use Articles shall be stored and kept in the original protective package or stored by using other means that afford protection from contamination until used. Invert single-service trays stored at serving line. Single-service items and single-use items shall be stored at least 6 inches above floor. Observed a plastic bag full of tea containers stored on floor of storage room.
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, fryers, grill, and shelving in kitchen area.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean grease from floor in back storage room.
6-501.12; Core; Except as specified under 6 201.14 and except for anti-slip floor covering or applications that may be used for safety reasons, floors, floor coverings, walls wall covering, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair broken floor tiles in kitchen area. Repair holes in walls in kitchen and storage areas. Some damaged areas of ceiling tile noted in kitchen area.
2) GRANDMAS COUNTRY KITCHEN
Location: 156 GREEN STREET SW CONCORD, NC 28027
Inspection Date: 09/28/2017
2-102.12; Core; No one in charge of facility has certification as a food protection manager. Per 2-102.12, (A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM
3-302.11; Priority; Box with hamburger chubs stored on top of covered dressings. Moved to raw animal food side of cooler. Keep raw foods separated from ready to eat.
4-601.11 (A); Priority Foundation; Slicer blade and blade guard dirty. Washed rinsed and sanitized during inspection. Per 4-601.11,(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
3-403.11; Priority; Fried chicken that had been cooled from previous day was placed on steam table and was at 90 F after 1 hours. chicken was not on track to reach 165 F for 15 seconds within the two hour time limit for reheating for hot holding. Reheated in fryer and verified at 175 F.
3-501.16(A)(1) ; Priority; Several sausage patties from breakfast in pan at fryer at 76 F. Discarded. Need to keep hot held at 135 F or above.
3-501.16 (A)(2) and (B); Priority; Spagetti noodles in pot still above 72 F after rinsing to cool. Split into smaller pans and placed on ice for spaghetti lunch special. Per 3-501.16, potentially hazardous foods must be cold held at 45 F or less. Small amount of cubed ham in pan on prep cooler nearest fryers at 52 F. Discarded. Need to use ice and monitor temperature to make sure held at 45 F or less.
3-501.18; Priority;Several opened partial containers of chili in back of cooler and not date marked. Discarded during inspection. container of slaw date marked and over 7 days since prepared. Discarded. Cooked chunked potatoes and potato salad not date marked. Manager said these were prepared by her and were dated appropriately. Per 3-501.18, 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). this is a priority item and must be in compliance.
36-501.112; Core; Make sure traps for pests are checked frequently and replaced.
6-202.15; Core; Back door is no longer self closing and manager said this had just recently broken. Self closure needs to be repaired. Door sweep on exterior door at restrooms is gapped at bottom. Need new door sweep to prevent pest entry.
2-303.11; Core; Employee preparing food wearing ring with stones and bracelets. Per 2-303.11, Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
2-402.11; Core; employee preparing food with hair pulled up but not proper hair restraint. Hair restraint added during inspection.
4-205.10; Core;Three compartment sink with mitered corners of sink bays and detachable drainboards. This is not approved construction under NC Food Code 4-205.10, Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and ANSI certified or classified for sanitation . If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
44-202.16; Core; Painted surface on supports at steam table in poor repair and no longer smooth. 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.
4-302.14; Priority Foundation; No test strips available for chlorine sanitizer used for dish washing. Per 4-302.14, A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.this is a priority foundation item and must be in compliance within 10 days. Please email or call inspector when you get test strips.
4-602.13; Core;Underside of shelving over steam cooking areas and range cooking area dirty. Handles and rolling bases of dry ingredient tubs dirty. Keep clean.
5-501.11; Core;Grease bin and dumpster on dirt surface Per David Troutman, since nonabsorbent surface was not required during plan review no points will be taken under current ownership. Per 5-501.11, 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.
6-501.11; Core;Unsealed plywood used to support cooking equipment. Wall in poor repair on center post. Need to seal around pipe openings at wall near steam table. Per 6-201.11, 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; dirty with some debris against wall in some areas behind equipment and under shelving. Ceiling dusty especially at vents. Keep clean.
6-202.11; Core; Several light fixtures in food preparation and with missing shields and exposed fluorescent bulbs. Need to either get shield, shatterproof bulb or get plastic bulb cover with end caps since there is exposed foods and utensils in this area.
Follow-Up: 10/08/2017 Note that delivered shell eggs were at 58 F. Manager said that refrigerated truck delivered eggs.
3) Bob's Family Restaurant
Location: 13230 Hwy 601 MIDLAND, NC 28107
Inspection Date: 09/26/2017
2-102.12; Core; No certified food protection manager onsite. Discussed with Tina again today. (A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.
2-301.12; Core; After washing hands, observed employee turn off the faucet with his clean hands. Discussed with employee and hands were re-washed while here today. Discuss with all employees. (A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.
3-202.15 ; Priority Foundation; One bin of breader with aluminum foil loosely covering the lid, dead bugs inside. Pulled and discarded while here today. Insure these are covered tightly to prevent any contmaintation. 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; Piece of deli ham and turkey stored in pan with chub of raw ground beef on bottom shelf in walk-in cooler. Deli meat removed, wrapping removed and re-wrapped and stored on top shelf in reach-in cooler up front. Discussed with Spiro and Tina 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 Priority;
4-601.11 (A); Priority Foundation; Buffalo chopper with old food debris on the blade, slice blade dirty on the back side, can opener blade and holder with build-up also. These all need to be thoroughly cleaned and monitored. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
3-501.18; Priority; Several food items held past allowed 4 days when held 42-45 degrees F; cooked hamburger, macaroni salad held past allowed 4 days when held 42-45 degrees F, discarded today by Spiro. Feta cheese, canned mushrooms, spaghetti sauce all held past 7 days hold time, discarded also. (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; Banana pudding with no date marked, lasagna with no date marked when pulled from freezer, spaghetti sauce with no date marked when pulled from freezer. Need to mark when pulled to thaw to know when date begins towards allowed hold time. Explained again to Spiro and Tina 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.
3-302.12; Core; Keep all breaders labeled. 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; Keep pans of seafood covered in walk-in cooler; keep lid on flour containers to prevent any possible contamination. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
3-302.15; Core; Baked potatoes must be washed before wrapping and cooking, observed employee beginning to wrap unwashed potatoes. If potatoes are washed, do not place back into cardboard box. Taken to sink to wash while here today. (A) 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.
4-501.11; Core; Left side door gasket in poor repair on reach-in front cooler, replace. One wire basket rusted, do not use. Pulled by Spiro today. Glass door cooler up front, one door reach-in cooler on bottom and top freezer not being used today, not working. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
4-602.13; Core; Clean sides of equipment, some grease and debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-501.12; Core; Clean the floors better under the grill/fryer area, food debris. Sweep beside ice machine. Clean the wall next to door entering dining room from kitchen; clean wall below knife magnet on wall. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.11; Core; Repair floor tiles by pot sink. PHYSICAL FACILITIES shall be maintained in good repair.
Pest control sprayed last night, several dead roaches around today, clean up and continue to treat.
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.