Cabarrus County Restaurant Health Inspection Report (2/17/18-3/16/18)
Mar 16, 2018 05:00AM
● By Melanie Heisinger
Our restaurant rundown from the last 30 days, February 17, 2018 - March 16, 2018. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) Subway #53273
Location: 330 Oak Avenue Mall Dr KANNAPOLIS, NC 28081
Inspection Date: 02/23/2018
6-501.11; Core; Edge of mop sink basin is gapped and needs to be re-caulked. Keep physical facilities in good repair.
2) Not Just Franks
Location: 72 Union ST Concord, NC 28025
Inspection Date: 03/02/2018
3-302.15; Core; Need to wash all lemons and oranges prior to cutting even though using squeezer. Per 3-302.15, 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. 0.0
**Beginning January 1, 2019 all potentially hazardous foods that had been be allowed to be held at 45 degrees F or less will required to be held at a temperature of 41 degrees F (5 degrees C) or less.
3) Red Hill Brewing Company
Location: 21 Union Street S. CONCORD, NC 28025
Inspection Date: 03/09/2018
2-102.12; Core; No one at facility has passed an ANSI accredited test. Facility has 210 days from the day of permitting to achieve this. 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.
5-205.15 (A)(B); Repair broken flapper on commode in employee restroom. A PLUMBING SYSTEM shall be Maintained in good repair.
6-501.19; Core; Observed that toilet room doors were open during inspection. Except during cleaning and maintenance operations, toilet room doors shall be kept closed.
6-201.11; Core; Observed peeling paint on floors of facility. Other floors in facility are in poor repair. Areas of exposed brick in dining room area are in poor repair. 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.
1) SOUTHERN CHINA
Location: 591 WARREN C. COLEMAN BLVD S CONCORD, NC 28025
Inspection Date: 02/22/2018
4-601.11 (A); Priority Foundation; Equipment shall be cleaned to sight and touch. Clean meat debris from blade of meat grinder. Clean food debris from can opener blade. Clean interior of containers used for battering chicken wings. Manager stated that containers had not been cleaned since yesterday. CDI.
26. 7-102.11; Priority Foundation; Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed containers of sanitizers and cleaners that were not labeled. CDI. 1.0
3-501.15; Cool food according to written procedure. Do not cool foods at room temperature.
3-305.11; Core; Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed several boxes of food products on the floor of walk-in freezer. Observed buckets of food product on the floor of walk-in cooler.
3-305.14; Core; Observed employee preparing vegetable in a dining room table. Vegetables shall be prepared on a sanitized surface.
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.
4-205.10; 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. Small, domestic refrigerators are not commercial.
4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting board at make station cooler.
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. Remove rusty shelving unit in walk-in cooler from facility.
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 ovens, fryers, burners, and shelving in kitchen area. Clean shelving in dry storage areas.
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 dust food debris and splash from walls behinds prep stations. Clean grease from walls behind fryers and burners. Clean debris from walls in dry storage areas.
Location: 530 SOUTH CANNON BLVD KANNAPOLIS, NC 28083
Inspection Date: 03/14/2018
4-601.11 (A); Priority Foundation; Observed ice scoop stored on surface of ice machine with roaches being present. Observed dried food debris on plates and utensils stored in clean area. Equipment shall be cleaned to sight and touch. Ten days to comply.
3-603.11; Priority Foundation; Menu did not have consumer advisory list for any raw or undercooked food items. Provide a consumer advisory if the plan is to sell undercooked food. Ten days to comply.
6-501.111; Observed several roaches crawling out of a container of wax paper. Observed mice droppings on food containers in dry storage building in back of facility. The premises shall be maintained free of insects, rodents, and other pest.
4-901.11; Core; Observed several containers that were stacked wet. 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; Observed broken refrigeration units in kitchen area. Properly affix spray nozzle to faucet so that it does not hang down into the vat sink. Equipment shall be maintained in good repair.
4-601.11(B) and (C); Core; Observed food debris and grease on the exterior of grill, fryers, shelving, refrigeration units in kitchen area. NonFood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, FOOD residue, and other debris.
6-501.12; Core; Clean food debris and grease from floors in kitchen area. Clean splash from walls behind prep stations in kitchen areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-201.11; Core; Replace damaged ceiling tiles in kitchen and storage areas. 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.
3) LOS ARCOS II
Location: 1021 S CANNON BLVD KANNAPOLIS, NC 28083
Inspection Date: 02/28/2018
6-301.12; Priority Foundation; Bar not in use but no paper towels at handwashing sink. Added during inspection. Paper towels required at handwashing sink if no air dryer.
3-501.16(A)(1) ; Priority; Two wells of steam table not on and food had dropped below 135 F including ground beef 122 F and rice 109 F. Ground beef in pot on range at 120-134 F. Steam table wells turned on and product heated to 165 F and above since not out of temperature over 2 hours. Ground beef had been prepared within the last 2 hours and as rapidly cooled in freezer to meet cooling requirements. Per 3-501.16, Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained 135 F or above.
3-501.17; Priority Foundation; Pack of hot dogs opened previous day and leftover cooked hamburgers not date marked. Marked during inspection. Make sure all opened or prepared and cold held potentially hazardous foods held over 24 hours are date marked.
7-102.11; Priority Foundation; Spray bottle of bleach not labeled. Labeled during inspection. Keep all spray bottles of chemicals labeled.
3-304.14; Core; Wet wiping cloths in sanitizer water that was below 50 ppm. Had to added bleach to all of them. Make sure you use test strips to keep wet wiping cloths in proper strength sanitizer.
4-202.11; Priority Foundation; Strainers broken in center and lime squeezer peeling coating. Discarded during inspection. Food contact surfaces must be in good repair.
4-501.11; Core;Knobs missing on grill and range and steam table. Need to keep equipment in good repair.
4-302.14; Priority Foundation; No test strips for chlorine bleach used in dishwashing. Please obtain as soon as possible. Inspector must verify within 10 days since a priority foundation items.
4-602.13; Core; Need to clean range top and low gas grill. Keep clean.
6-501.11; Core;Wall bases, walls and doors to walk-in refrigeration in poor repair. Some floor tiles broken in kitchen. Walls and corners in some areas in poor repair where rusted or wall tile broken. Keep in good repair.