Cabarrus County Restaurant Health Inspection Report (12/17/17-1/16/18)
Jan 16, 2018 06:50PM
By Melanie Heisinger
Our restaurant rundown from the last 30 days, December 17, 2017 - January 16, 2018. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) Subway 15345
Location: 4252 Hwy 49 S HARRISBURG, NC 28075
Inspection Date: 12/27/2017
4-601.11(B) and (C); Core; Non-food contact surfaces must be kept clean. The containers used to store the packages of chips have a build-up of food debris in them.
2) Smoothie King #1559
Location: 3661 Concord parkway S CONCORD, NC 28027
Inspection Date: 01/11/2018
3-501.16 (A)(2) and (B); Priority; All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F (almond milk-51 F). CDI- Container of almond milk was placed in the refrigerator and allowed to chill.
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.
3) La Pequena
Location: 923 S Main ST KANNAPOLIS, NC 28083
Inspection Date: 12/22/2017
3-305.11; Core; Food must be stored at least 6 inches above the floor. The bag of onions is on the floor.
1) DUNKIN DONUTS #353994
Location: 8845 CHRISTENBURY PARKWAY CONCORD, NC 28027
Inspection Date: 01/10/2018
2-102.11; Core; There must be a person in charge during all hours of operation that is certified in food safety. There was no one present when I arrived that is certified until the DM arrived about 30 minutes later.
6-301.11; Priority Foundation; All handsinks must have soap available. The handsink in the back did not have any soap. Replaced during the inspection.
6-301.12; Priority Foundation; All handsinks must have paper towels available. The handsink in the back did not have any. Some were brought from another store to replace.
5-202.12; Priority Foundation; A handwashing sink shall be equipped to provide water at a temperature of at least 100 degrees through a mixing valve or combination faucet. The mixed water in the restrooms was around 71 degrees. Javier called a plumber to adjust.
4-602.11; Priority Foundation; Ice machines must be cleaned often enough to keep mold from building up. There was mold build-up around the chute. Javier cleaned during the inspection.
3-501.16(A)(1) ; Priority; Hot foods that are potentially hazardous must be stored at 135 or above. Some of the food in the hot hold unit was less than 135. They were discarded during the inspection.
3-501.16 (A)(2) and (B); Priority; All cold foods that require refrigeration must be stored at 45 or less. The 2 cold hold units were turned off. All of the food that had not been recently replenished was above 45 degrees. Units were turned on and all food above 45 degrees was discarded.
3-501.17; Priority Foundation; All ready-to-eat potentially hazardous foods that may not be used within 24 hours must be date marked. Containers of ham, sausage, and egg in cold hold units were not date marked. All were discarded during the inspection.
3-501.18; Priority; Food that requires datemarking must be discarded after 7 days if stored at 41 or less and after 4 days when stored at 45 or less. Turkey sausage in cold hold unit had a 12/31 date. Discarded during the inspection.
3-307.11; Core; Must use an ice scoop when dispensing ice and not the customer's cup. This could contaminate the ice.
4-501.11; Core; Equipment must be kept in good repair. Replace torn gaskets on 2 refrigerated drawers.
4-302.14; Priority Foundation; Must have test strips to check sanitizer strength. They could not find the quat test strips. During the inspection, someone brought some from another store.
4-501.19; Priority Foundation; The temperature of the wash water must be at least 110 degrees. It was 95 degrees while they were washing items. Drained and refilled during inspection.
6-501.12; Core; Physical facilities must be kept clean. The floor throughout the facility needs cleaning along the walls. The wall behind the wallpaper in the dining room needs to be replaced due to mold build-up. Javier said that someone will be out on Monday to have this taken care of. They will be closing the dining room during this process.
6-202.11; Core; Must have shielded or shatter resistant bulbs in areas where there is exposed food, clean equipment or utensils.
2) ICHIBAN BUFFET SUSHI & HIBACHI
Location: 8623 CONCORD MILLS BLVD. CONCORD, NC 28027
Inspection Date: 12/21/2017
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 employees washing hands, and cutting off nozzles using bare hands. CDI.
2-301.15; Priority Foundation; Food employees shall clean their hands in a hand-washing sink or approved automatic hand-washing facility and may not clean their hands in a sink used for Food Preparation or ware-washing. Observed employee "cleaning" hands at prep sink. CDI.
6-301.11; Priority Foundation; Each hand-washing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. One hand sink in kitchen was not stocked with soap. Hand sinks at waitress stations were not supply with hand soap. CDI.
5-205.11; Priority Foundation; A handwashing sink shall not be used for purposes other than handwashing. Observed hand sink at sushi bar and waitress station that were filled with containers. CDI.
3-501.19; If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is a 4 hours past the point in time when the food is removed from temperature control. Manager did not have items on buffet marked for Time as a Public Health Control at beginning of inspection. 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 crab meat thawing on prep sink at room temperature.
3-305.11; Core; Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. Cover food items stored in walk-in freezer to protect them from condensation and damage. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed buckets and totes of food product stored on floor of walk-in 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. Observed several stacks of cups and containers stacked wet in facility.
4-202.11; Food contact surfaces shall be smooth and easily cleanable. Observed large wooden bowl used to make sushi rice. Bowl has crack in it and places that may allow for microbial growth. Management has been informed to replace bowl with one that is smooth and easily cleanable.
4-501.11; Core; Equipment shall be maintained in good repair. Repair leaking faucets in prep sinks and 3-comp sinks in kitchen area. Repair broken door handles on refrigeration doors in kitchen area.
4-602.13; Core; NonFood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean exterior of cooktops, ovens, fryers, refrigeration units, and shelving in kitchen area. Clean exterior of hibachi grill at hibachi area. Exterior has large amount of grease and spillage on it. Clean exterior of dish machine and vat sinks in dish room area.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors in corners and under equipment in kitchen area. Clean splash from walls at prep stations and dish room area.
Leavins Safood INC
101 Water St.
Apalachicola FL 32320
Cert # FL- 54-sp
Harvest location: TX-Area 32
3) FLAMING GRILL AND BUFFET
Location: 3000 Cloverleaf PKY KANNAPOLIS, NC 28083
Inspection Date: 12/22/2017
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 employee touching yeast rolls with bare hands once they were finished cooking. CDI.
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 fish above ready-to-eat foods in refrigeration unit. Observed raw chicken stored above raw beef in meat cooler. Both items were CDI.
4-501.113; Core; Dish machine shall reach a sanitizer strength of 50 ppm using chlorine sanitizer. Dish machine did not reach sanitizer strength during inspection. CDI- Facility will use dish machine for washing and rinse, but use 3-comp sink for sanitizing until dish machine is fixed.
4-601.11 (A); Priority Foundation; Equipment shall be cleaned to sight and touch. Observed date stickers left on containers after they have been cleaned. Containers were stacked in such a way to contaminate the inside. Ten days to comply.
3-501.16(A)(1) ; Priority; All hot potentially hazardous food shall be held at a temperature no less than 135 F (roast pork- 128 F). Facility said that roast pork is not on Time as a Public Health Control. CDI- Roast pork was reheat reheated to 170 F.
3-501.19; If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is a 4 hours past the point in time when the food is removed from temperature control. No time was posted for sushi and items on the hot bar at beginning of inspection. 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 head-on shrimp thawing in seafood sink with no water running.
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.
4-501.11; Core; Equipment shall be maintained in good repair. Repair dish machine in dish room area. Machine is not registering sanitizer strength. Manager has called "Pure" about the dish machine.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean areas of floors and tile in back storage rooms. Remove splash from walls in back storage rooms, behind prep station, and dish machine area.
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.