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Cabarrus County Restaurant Health Inspection Report (3/17/18-4/16/18)

Apr 16, 2018 12:29PM ● Published by Melanie Heisinger

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


Top 3

 

1. SUBWAY 2595

Location: 1505 S CANNON BOULEVARD KANNAPOLIS, NC 28081

Inspection Date: 04/10/2018

Score: 100

Violations:

6-501.11; Core; Recaulk around handsink in women's restroom; caulk crack in can wash. PHYSICAL FACILITIES shall be maintained in good repair.

 

2. Viva Chicken of Concord

Location: 8694 Concord Mills BLVD Suite # 10C Concord, NC 28027

Inspection Date: 04/13/2018

Score: 100

Violations:

6-301.14; Core; Observed one hand sink that did not have hand wash signage present. All hand sinks shall be equipped with proper hand-washing signage. CDI- Facility was presented with proper hand wash sign.

 

3. LEES SANDWICH SHOP

Location: 902 CENTRAL DRIVE KANNAPOLIS, NC 28083

Inspection Date: 03/23/2018

Score: 100

Violations:

5-501.11; Core;Dumpster and grease bin sitting on dirt and grassy area. Need to have moved to a nonabsorbent surface. 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. No points taken for 180 days from notification of December 12, 2017 inspection.

 

Bottom 3

 

1. Sandys Pizza and Subs

Location: 8930 East Franklin ST MT PLEASANT, NC 28124

Inspection Date: 03/22/2018

Score: 91

Violations:

2-102.12; Core; No one onsite is food safety certified, discussed again with Nouphai. (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.

2-401.11; Core; Do not store open can of pepsi in top containers of the make unit with foods next to it. Discussed with Nouphai today and relocated, also need to use cups with a lid and a straw instead of open can drinks. Do not set on slicer. (A) Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only 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 can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

5-202.12; Priority Foundation; Hot water was turned off at the handwashing sink in the kitchen. This must remain on so you can properly wash your hands with warm water (at least 100 degrees F). Turned back on today but faucet is leaking and the pipe under the sink is leaking. Repair. This was commented on the last inspection. (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Pf

4-601.11 (A); Priority Foundation; Slicer blade has some food debris on the front of it. Need to train all new employees how to properly clean this. Began cleaning while here today. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf       

4-702.11; Priority; Must sanitize dishes/equipment after washing, observed them being placed on the clean drainboard and no sanitizer mixed in the pot sink. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P

3-501.18; Priority; Four containers of lasagna held past the allowed 7 days, should have been discarded 3 days ago. Discarded by Nouphai today while here. Monitor this. (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

3-302.12; Core; Label 2 conatiners of chicken breaders in storage closet. 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.    

2-302.11; Priority Foundation; Must wear gloves when fingernails are painted and working with food. Discussed with Bandith today and she began wearing gloves while here. (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf

4-501.11; Core; Glass door on the pizza oven has window that is cracked and broken and in poor repair. Need to repair/remove to prevent any potential contamination. (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 the outsides of the dry goods containers in the storage room. Clean the outside of the mixer and the dough maker; clean shelf under the prep table; sides of the cooking equipment and rolling cart. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

6-501.12; Core; Need to clean the floors in the storage room, under grill and fryer area; clean the walls with grease/food splash and ceiling also. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

General Comments:

Follow-Up: 04/01/2018

 

2. FLAMING GRILL AND BUFFET

Location: 3000 Cloverleaf PKY KANNAPOLIS, NC 28083

Inspection Date: 03/19/2018

Score: 91.5

Violations:

2-401.11; Core; Observed one employee drink stored above food prep surface. 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.

3-302.11; Observed raw fish stored above cooked items such as egg rolls, and fried chicken pieces in refrigerator. 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. CDI- Raw fish was stored at the bottom of refrigerator below cooked product.

4-602.11; ICE MACHINE LOCATED NEAR DRINK STATION WITH MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. 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.

3-501.16 (A)(2) and (B); Priority; Observed several items on the salad bar that were above 45 F (sliced tomatoes- 46 F, mussels- 55, 56 F, cooked shrimp- 48 F, sliced honeydew melons- 48 F, crab meat- 63 F). All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F. CDI- Items were placed in walk-in cooler and allowed to chill. Packs of crab meat were denatured and discarded into trash can.

3-501.19; All items on hot bar and sushi bar are under Time as a Public Health Control. Items were not labeled once placed on the bar. 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. CDI- times were placed on glass above items.

3-501.13 ; Core; Observed shrimp thawing at room temperature. 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.

6-501.111; Evidence of dried mouse dropping found on lids of containers in dry storage area. Employee stated that pest control comes to treat every two weeks. They have installed a block by the back door so that mice cannot gain entry. 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.

4-205.10; Core; Use glass door refrigerator according to DATA plate. Items such as raw fish, cooked fried chicken pieces, and egg rolls were stored in bulk in refrigerator. 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.

4-501.11; Core; Replace torn gasket on refrigerator door. Equipment shall be maintained in good repair.

4-601.11(B) and (C); Core; Clean exterior of fryers, burners, ovens, refrigeration units, and shelving in kitchen area. Clean exterior of vat sinks, and shelving in dish rooms. Clean shelving in prep area. NonFood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, FOOD residue, and other debris.

6-501.19; Core; Provide a self-closure mechanism for employee restroom door in back of facility. Except during cleaning and maintenance operations, toilet room doors shall be kept closed. 

6-201.11; Core; Repair cracks on the walls near prep stations. Repair cracks in floor tiles in corners of hallways near back 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.

6-501.12; Core; Clean floors in corners and under equipment. Clean splash from walls behind prep stations. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

 

3. ICHIBAN BUFFET SUSHI & HIBACHI

Location: 8623 CONCORD MILLS BLVD. CONCORD, NC 28027

Inspection Date: 03/27/2018

Score: 91.5

Violations:

3-302.11; Observed a tray of raw chicken breast stacked above baked potatoes and deviled crab. 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. CDI- tray of chicken breast was removed and placed on the bottom shelf.

4-602.11; Observed black mold and mildew in top interior of both ice machines. 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.

3-501.16(A)(1) ; Priority; Observed food on buffet lines that were not above 135 F (baked swai- 122 F, baked salmon- 122 F, buffalo wings- 115 F, shrimp alfredo- 99 F). All hot potentially hazardous food shall be held at a temperature no less than 135 F. CDI- items were reheated to above 165 F.

3-501.16 (A)(2) and (B); Priority; Observed cut cabbage at make station cooler stored at 53 F. All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F. CDI- cut cabbage was placed in cooler and allowed to chill.

3-305.11; Core; Observed several boxes of food product stored on the floor of walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor.

4-901.11; Core; Observed several container, plates, and cups 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; Remove broken refrigerator from facility. Repair leaking faucets at meat prep sinks. Equipment shall be maintained in good repair.

4-202.11; Observed a large, wooden bowl used for working sushi rice in prep area in back of facility. This piece of equipment is not smooth and easily cleanable in the corners and edges. This equipment shall no be used in facility. Multiuse food contact surfaces shall be (b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Priority Foundation; CDI- Items was removed from facility.  

4-601.11(B) and (C); Core; Clean exterior of fryers, grill, burners, refrigeration units, and shelving in kitchen area. Remove food debris and other particles from inside of cabinets at buffet area. Clean dust and debris from shelves in back storage rooms. NonFood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, FOOD residue, and other debris.          

6-501.12; Core; Clean floors in corners and under equipment in kitchen area. Clean dust and cobb webs from areas of walls above refrigeration units in kitchen area. Clean splash from walls behind prep stations and near dish machine in kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.


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

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