Cabarrus County Restaurant Health Inspection Report (10/17/17-11/16/17)
Nov 16, 2017 04:58PM
● 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) Sushi Queen
Location: 85 Concord Commons PL SW CONCORD, NC 28027
Inspection Date: 11/16/2017
6-501.12; Core; Ceiling, ceiling fan and wall is dusty and needs cleaning around vents and hood.
2) Firehouse Subs
Location: 8111 Concord Mills Blvd Suite 670 CONCORD, NC 28027
Inspection Date: 11/15/2017
4-901.11; Core; Equipment and utensils shall be air-dried after washing and sanitizing. Many stacked plastic pans are wet. Air-dry before stacking.
Bathrooms that employee's use must have water temperatures of at least 100 degrees Fahrenheit. Check with mall management about this.
3) Ellies Diner
Location: 325 McGill Ave. NW Concord, NC 28027
Inspection Date: 11/15/2017
4-501.116; Priority Foundation; Need to use chlorine and quat test strips to check the strength of the sanitizers in the spray bottles. Both very strong today and were diluted and remixed while here. Discussed with Omar today. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
Omar, Serv Safe
Large dumpster outside with no lid, per Omar, only uses smaller dumpster that is closer and the cardboard container. JLH
1) LOS REYES TIENDA LATINA Y CARNICERIA
Location: 1897 WARREN C. COLEMAN BLVD CONCORD , NC 28025
Inspection Date: 11/15/2017
2-301.12; Rules require that hand towel be used to turn off faucet of hand sink to prevent recontamination of hands from dirty faucet handle. Observed employee wash hands then cut off faucet with bare hands. CDI
3-301.11; Food employees may not contact exposed, ready-to-eat food with their bare hands. Observed employee touch cooked tortillas with bare hands. CDI.
6-301.14; Core; A sign or poster that notifies Food Employees to wash their hands shall be provided at all hand-washing sinks used by Food Employees and shall be clearly visible to Food Employees. Provide hand sign at hand sink in restroom for use of MFU employees.
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 beef stored above cooked carnitas and cooked beef in walk-in cooler. CDI.
4-601.11 (A); Priority Foundation; Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Observed dried food debris and stickers left on containers that were stored in clean section. Observed food debris on blade of meat slicer. Ten days to comply.
3-501.16(A)(1) ; Priority; All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F (sliced lettuce- 50 F, steak- 47 F, 53 F). CDI- Items were placed in cooler and allowed to chill.
3-501.17; Date mark all potentially hazardous foods once the package is opened. Foods at 42 F to 45 F to be date marked for 4 days and foods at 41 F or less to be date marked for 7 days (carnitas, cooked beef, and black beans). Management stated that all items were made on Sunday. CDI.
4-302.12; Priority Foundation; Provide a thermometer that is designed to measure the temperature of thin food such as thin meat patties and leafy greens. Facility is using a metal stem thermometer as opposed to a thin, digital thermometer. Ten days to comply.
6-501.111; The premises shall be maintained free of insects, rodents, and other pest. Observed a roach crawling on the door of refrigeration unit near stove. Pest control came before the end of inspection. He stated that he had an appointment there earlier, but no one was there to let him in.
3-305.11; Core; Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed box of avocadoes stored on floor near make station cooler.
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. Inverted single-service forks and spoons stored near steam table.
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. Observed a domestic hot plate in Commissary storage area. Observed large, barrel burner that is not commercial in kitchen area. Glass door refrigerators shall be used according to DATA plate. Observed bulk ham, black beans, and other items stored inside. Only for use of Prepackaged and pre-bottled items.
4-202.11; Food-contact surfaces shall be smooth and easily cleanable. Replace cutting board at meat slicer (deep grooves).
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, grill, walk-in cooler door, edges of slicers, and shelving in kitchen area and meat market areas. Clean raw chicken from 3-comp sink in MFU commissary storage area.
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 and lids closed.
All MFUs are reporting to commissary properly according to sign in sheet.
2) Aroma Indian Cuisine
Location: 8455 Pit Stop CT Suite 150 CONCORD , NC 28027
Inspection Date: 10/18/2017
2-401.11; Core; Employees may drink from a beverage that is in a closed container that has a straw. Employee drink was in an open container.
2-301.12; Priority Foundation; After washing and drying hands, use the paper towel to turn the faucet off to avoid re-contaminating hands. Employees were not doing this.
6-301.11; Priority Foundation; Must have soap and paper towels at all handsinks. One of the handsinks did not have soap. This was replaced during the inspection.
3-302.11; Priority; Raw meat cannot be stored where it may cause cross-contamination with ready-to-eat food items. Raw chicken was stored above ready-to-eat foods. This was moved during the inspection.
4-601.11 (A); Priority Foundation; Food contact surfaces must be clean to the sight and touch. The can opener blade has some build-up on it and the cutting board in front of the prep cooler is dirty. If this cutting board cannot be cleaned, it must be replaced.
3-501.15; Priority Foundation; Cool items as required by using ice as an ingredient, putting food in the freezer, putting thin portions of food in pans, separating food into multiple containers, or by putting food containers in an ice bath and stir food. Do not stack hot pans of food. Using metal pans will help with cooling. Three large containers of onion sauce are not being cooled properly. A pot of rice and a rice dish cooked this morning had been left out at room temperature too long. These must be cooled from 135 to 70 within 2 hours.
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. Several containers of dry goods and liquids did not have a label.
6-501.111; Core; Premises must be kept free of insects and other pests. Keep back door closed to keep out insects and rodents. Back door was propped wide open. Some flies are inside.
3-305.11; Core;All food must be stored off the floor at least 6 inches. Must also keep food covered in the walk-in cooler and other refrigeration to protect food from contamination from above. Boxes and pans of food were stored on the floor in the kitchen and in walk-in cooler.
3-304.12; Core; In-between uses, utensils must be stored in a clean place. Do not store knives in between prep sinks. This area is not clean.
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 must be stored in a clean place. Clean the container that the clean utensils are stored. Large pots are being stored on the floor.
4-205.10; Core; Equipment must be used in accordance with the manufacturer's specifications. The Kitchenaid food processor says that it is only food "household use" only. Replace with a commercial food processor and is NSF or equal.
4-601.11(B) and (C); Core; Equipment must be kept clean. Many of the shelves need cleaning throughout kitchen.
5-501.113; Core; Dumpster must be kept closed. Both dumpster doors were open.
6-501.12; Core; Physical facilities must be kept clean. The ceiling needs cleaning of dust and some grease, especially around the vents.
Dishmachine says that it is only reaching 90 degrees on wash and rinse cycles. Incoming water temperature is hotter than this. Have Ecolab check to see if the temperature gauge is wrong or there is a problem with the water temperature.
3) LANE STREET GRILL
Location: 2011 LANE STREET KANNAPOLIS, NC 28083
Inspection Date: 10/19/2017
4-204-112; NO THERMOMETERS IN FREEZERS AND NO THERMOMETER IN THE SAUSAGE STORAGE REFER. UNIT-ALL REFRIGERATION AND FREEZER UNITS MUST HAVE ACCURATE 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 THE STORAGE CONTAINERS FOR GRITS, PANCAKE MIX,ETC. SITTING ON KITCHEN WORK TABLE AND LABEL BULK SUGAR STORAGE CONTAINER. 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
3-305.11; Core; BAG OF SUGAR AND BOX OF CUPS SITTING ON FLOOR OF STORAGE ROOM-ALL FOOD AND PAPER PRODUCTS MUST BE STORED AT LEAST 6" OFF FLOOR. (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
2-402.11; Core; NO HAIR RESTRAINTS BEING WORK BY WORKERS 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 FEET NSF/ANSI STANDARDS-STOVE, CHEST AND UPRIGHT FREEZERS, EGG STORAGE REFER., DORM TYPE REFER FOR SAUSAGE STORAGE, HOT PLATE, CROCK POTS. ALL EQUIPMENT MUST MEET COMMERCIAL NSF/ANSI STANDARDS OR PARTS 4-1 AND 4-2 OF THE NORTH CAROLINA FOOD CODE.
4-501.11; Core; THE GASKETS ON THE 4 DOOR REFER. UNIT IN VERY POOR REPAIR AND SOME DOORS HAVE MISSING PIECES-THIS MAKES FOR COLD AIR LOSS AND THE UNIT IS ONLY RUNNING 44.4 DEGREES TODAY-NEED TO REPLACE GASKETS. ALSO NEED TO REPAIR GASKETS ON CHEST FREEZER AND LID. (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 specification
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 GREASY BUILDUP, ALL SHELVING THROUGHOUT AND BACK STORAGE SHELVING AND INSIDES OF REFRIGERATOR 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; DUMPSTERS AND WASTE GREASE STORAGE CONTAINER SITTING ON GRAVEL AREA-NEED TO BE ON SMOOTH NONABSORBENT SURFACE SUCH AS 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.
6-201.11; Core; FLOORS IN GENERAL POOR REPAIR THROUGHOUT ESPECIALLY IN BACK ROOM WHERE THERE IS RAW WOOD THAT HAS DIRTY/GREASY BUILDUP AND CARPET IN FREEZER STORAGE ROOM AND MANY BROKEN AND CRACKED FLOOR TILES THROUGHOUT. 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 NEED GENERAL OVERALL DETAIL CLEANING THROUGHOUT ESPECIALLY DIRTY UNDER AND BEHIND COOKING EQUIPMENT-OLD FOOD PARTICLE AND GREASE BUILDUP AND IN BACK STORAGE AREAS FLOORS ARE VERY DIRTY. WALLS AROUND GRILL AND FRONT WINDOW AREA AT GRILL WITH DIRTY/GREASY/FOOD PARTICLE BUILDUP-NEED DETAIL CLEANING. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
6-202.11; Core; BACKSTORAGE AREAS WITH EXPOSED NOT SHATTER PROOF BULBS-NEED TO REPLACE AND COUPLE NOT WORKING MAKING HARD TO PROPERLY SEE-NEED TO INCREASE LIGHTING INENSITY TO MEET RULES. (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
OLD BUILDING IN NEED OF A LOT OF REPAIRS AND GENERAL OVERALL DETAIL CLEANING.
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.