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Cabarrus County Restaurant Health Inspection Report (1/17/18-2/16/18)

Feb 16, 2018 06:16PM ● Published by Melanie Heisinger

Photo by Expect Best from Pexels.

Our restaurant rundown from the last 30 days, January 17, 2018 - February 16, 2018. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.

Top 3

1) SUNFLOUR BAKING COMPANY

Location: 5040 N Hwy 49 S HARRISBURG, NC 28075

Inspection Date: 02/05/2018

Score: 100

Violations:

2-402.11; Core; One employee was observed not wearing a hair restraint. Food employees shall wear an effective hair restraint.       

4-602.13; Core; Some food debris on shelves behind counter. NonFOOD-CONTACT SURFACES shall be cleaned at a frequency necessary to preclude accumulation of debris.

 

2) Five Guys Burgers and Fries

Location: 7741 Gateway LN CONCORD, NC 28027

Inspection Date: 01/22/2018

Score: 99.5

Violations:

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 under crest of prep sink in back of facility.

 

3) Blaze Pizza

Location: 8915 Christenbury PKY Suite 30 Concord, NC 28027

Inspection Date: 02/02/2018

Score: 99.5

Violations:

2-402.11; Core; One employee with a beard needs to wear a beard restraint. Food employees shall wear hair restraints that covers body hair. Including facial hair that is not kept trimmed close to the face.

3-302.15; Core; One employee was observed cutting the tops off of strawberries without washing them. Raw fruits and vegetables shall be thoroughly washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.


Bottom 3

1) CAPTAIN DS #507

Location: 1345 Concord PKWY north CONCORD, NC 28025

Inspection Date: 02/12/2018

Score: 91

Violations:

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. No one at facility 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 employee drink stored on food prep surface during food prep.

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. This shall be done using WARM running water. Water at hand sink in kitchen area is 64 F. Ten days to comply.   

5-205.11; Priority Foundation; A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Water at hand sink in kitchen is reading 64 F. Ten days to comply.

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.

4-101.19; Core; Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Rust present on shelving in reach-in refrigerator near make station cooler.

4-501.11; Core; Equipment shall be maintained in good repair. Repair broiler unit near make station cooler.

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 fryers, refrigeration units, and shelving in kitchen areas.    

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 closed.         

6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors under equipment and in corners. Clean food debris from wall near hand sink and behind prep stations. Clean dust from ceiling tiles in kitchen area.       

 

2) Afton Pizza and Pub

Location: 5380 Village DR suite 101 CONCORD, NC 28027

Inspection Date: 01/22/2018

Score: 93

Violations:

5-205.11; Priority Foundation; A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Hand sink next to pizza oven is not registering any hot water. Also, drain at hand sink is not working. Ten days to comply.

4-602.11; 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. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE.     

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 (meat sauce, chicken sauce, alfredo sauce). CDI.  

4-501.11; Core; Equipment shall be maintained in good repair. Repair broken door on refrigerator near back prep area. Repair drain on hand sink near pizza oven.

4-302.14; Priority Foundation; A test kit that accurately measures the concentration in MG/L of Sanitizing solutions shall be provided. Facility did not have any chlorine test strips at time of inspection. Ten days to comply.         

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 containers, cookware, ovens, fryers, hood screens, and refrigeration units in kitchen area. Clean shelving and dish machine in dish room. Clean exterior of drink nozzles at drink station.

6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors under equipment in bar area, kitchen, and dish room. Clean splash from walls at dish room and in kitchen areas. Clean dust from walls in kitchen area near fryers.

General Comments:

Follow-Up: 02/01/2018

 

3) MAIN STREET PIZZA COMPANY

Location: 924 S MAIN ST KANNAPOLIS, NC 28081

Inspection Date: 02/05/2018

Score: 94

Violations:

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 bar area was not stocked with soap. Ten days to comply.        

6-301.12; Priority Foundation; Provide paper towels (or another sanitary means of drying hands) at all hand-sinks. There was not any paper towel at hand sink in bar area at time of inspection. Ten days to comply.           

4-501.114; Priority; Dish machine was not registering sanitizer strength at time inspection. Sanitizer at dish machine was not pumping through machine correctly. Ten days to comply.       

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 (chicken wings). CDI.           

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 trays stored along prep line.           

4-501.11; Core; Equipment shall be maintained in good repair. Repair leaking pipe underneath hand sink in kitchen area. Repair broken door on prep cooler near pizza prep line. Plastic and tape are being used to keep section of unit closed.

4-302.14; Priority Foundation; A test kit that accurately measures the concentration in MG/L of Sanitizing solutions shall be provided. Provide chlorine test strips to test sanitizer at dish machine. CDI.           

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 fryers, oven, pizza ovens, refrigeration units, and shelving in kitchen area. Clean exterior of vat sinks, and shelving in dish room. Clean grease from hood screens in kitchen area.      

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 floorboards along walls in restrooms and kitchen areas.

6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors in corners and under equipment. Clean splash from walls in kitchen area and near hand sink. Clean dust from ceiling tiles in kitchen and restroom areas.          

General Comments:

Follow-Up: 02/15/2018

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

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