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Cabarrus Magazine

Cabarrus County Restaurant Health Inspection Report (5/17/18-6/16/18)

Jun 16, 2018 06:00AM ● By Melanie Heisinger

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


Top 3

1) East Coast Wings and Grill

Location: 7236 Caldwell RD HARRISBURG, NC 28075

Inspection Date: 06/12/2018

Score: 100

Violations:

6-501.11; Core; If metal cover at front curb of mop sink is not removable for cleaning, need to attach and seal edges. Keep facilities in good repair.

 

2) Zaxbys #30801

Location: 355 Copperfield BLVD CONCORD, NC 28025

Inspection Date: 06/07/2018

Score: 99

Violations:

7-102.11; Priority Foundation; One spray bottle of chemical with no label. 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. Labeled during inspection.     

6-501.111; Core; Some flies in kitchen. May need additional fly control. Violation Codes The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES.

 

3) HONEY BAKED HAMS & CAFÉ

Location: 1480 CONCORD PARKWAY NORTH SUITE 80 CONCORD, NC 28025

Inspection Date: 06/07/2018

Score: 99

Violations:

4-601.11 (A); Priority Foundation; Several stacked plastic pans have some sticker residue on the outside. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf. All pans with sticker residue were placed in the three compartment sink by Lisa during the inspection.

4-302.12; Priority Foundation; No thin probe stem thermometer to is in the establishment today. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf. Have a regular digital thermometer. Must comply in no more than 10 days from this inspection.        

3-304.14; Core; One sanitizer bucket was testing below 200 ppm of quat sanitizer. This was the bucket in the kitchen. (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry; and (2) Used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114 Sanitizer buckets emptied and refilled correctly while here.

6-501.12; Core; Ceiling fans in dining room have accumulation of dust. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

6-303.11; Core; One light fixture with bulbs not working. Shown to Lisa today. Several other bulbs have been replaced. (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.   

General Comments:

Lisa Haire Serv safe 6/2014

Follow-Up: 06/17/2018

  

Bottom 3

1) FLAMING GRILL AND BUFFET

Location: 3000 Cloverleaf PKY KANNAPOLIS, NC 28083

Inspection Date: 06/15/2018

Score: 90.5

Violations:

2-301.12; Observed employees wash hands for ten seconds. Observed employees wash hands and cut off nozzles with bare hands. 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. CDI- Employees were made to rewash hands and were retrained on handwashing.   

5-202.12; Water at hand sinks in waitress station are peaking at 80 F. 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 Ten days to comply.

6-301.14; Core; There was not a hand sign present at hand sink in waitress station. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

3-302.11; Observed raw fish stored above cooked fish in refrigerator. Observed raw chicken stored above cooked chicken and raw vegetables 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.

3-501.16 (A)(2) and (B); Priority; Observed and shrimp (62 F) that was above 45 F. All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F. CDI- Shrimp was placed back in walk-in cooler and allowed to chill.

6-501.111; Observed two roaches crawling along the walls in produce prep area. Management stated that pest control performed a treatment yesterday. That did not have a receipt to confirm this. The premises shall be maintained free of insects, rodents, and other pest.

2-402.11; Core; Observed employees preparing food without a hair restraint. 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 article.

2-303.11; Core; Observed employee cutting fruit while wear bracelets on wrist. Except for a plain ring such as a wedding band, while preparing Food, Food Employees may not wear jewelry including medical information jewelry on their arms and hands.

3-302.15; Core; Observed employee cutting broccoli before washing. 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 from human consumption in ready-to-eat form.

4-901.11; Core; Observed several stacks of containers and totes 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; Observed a domestic rice cooker being used at hibachi grill station. Also, use glass door refrigeration according to DATA plate. Observed bulk chicken salad, cooked shrimp, raw mussels and other unpackaged items in glass door 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.

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

5-501.17; Core; There is not any lids on container in employee restroom. A toilet room used by women shall be provided with a covered receptacle for sanitary napkins.

6-201.11; Core; Repair cracks in floors and wall tiles in kitchen area. Repair cracks in walls in prep and dish area. Replace damaged ceiling tiles in kitchen area. 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; Clean floors in corners and under equipment in kitchen area. Clean floors under shelving in kitchen area. Clean splash from walls in kitchen and dry storage areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

 

2) MAIN STREET PIZZA COMPANY

Location: 924 S MAIN ST KANNAPOLIS, NC 28081

Inspection Date: 06/12/2018

Score: 92

Violations:

3-501.16 (A)(2) and (B); Priority; Observed food in prep coolers that were above 45 F (mozz. cheese- 46 F, sliced lettuce- 48 F, sliced tomatoes- 51 F, ranch dressing- 55 F, grilled chicken breast, 46 F, sliced sausage- 51, 50). All items were stored in the prep coolers since last night according to management. All cold potentially hazardous foods shall be held at a temperature not to exceed 45 F. CDI- All items were denatured and discarded into trash can.     

3-501.17; Observed items in prep coolers that were not dated (fried chicken, sliced sausage, sliced tomatoes). 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. CDI- Items were discarded into trash can.

3-305.11; Core; Observed items such as boxes of potatoes, bags of sugar, and canned vegetables stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor.

4-901.11; Core; Observed cups and 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.

4-903.11(A) and (C); Core; Observed pizza boxes stored on the floor at bar area. Single-service items and single-use items shall be stored at least 6 inches above floor.

4-501.11; Core; Prep unit #1 had a thermometer reading of 65 F. Prep cooler #2 had a thermometer reading of 50 F. Both units need to have repairs done on them. They cannot be used to hold TCS foods until they can hold at proper temperature. Replaced torn gasket on refrigeration unit next to the pizza oven. Standing water is in drain under 3-comp sink. Water from sink has been rerouted to another drain. Equipment shall be maintained in good repair.           

4-601.11(B) and (C); Core; Clean sides and shelving underneath prep tables. Clean exterior of stove, fryers, pizza ovens, refrigeration units, and shelving in kitchen area. Clean shelving, vat sinks, and prep tables in dish area. Clean shelving in walk-in cooler. 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 floors in corners and under equipment in dish room area. These areas are in such a condition to where they can become rodent harborages. Clean splash dust, and stains from walls throughout kitchen area. Clean dust from ceiling in kitchen areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

 

3) Bad Daddy's Burger Bar

Location: 8915 Christenbury PKY Suite 400 CONCORD, NC 28027

Inspection Date: 06/05/2018

Score: 93

Violations:

2-102.12; Core; No employee with a supervisory and management responsibility is a certified FOOD protection manager. 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; Employee food was being stored on top of the reach-in cooler next to the grill line. 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.    

6-301.11; Priority Foundation; Soap dispenser at sink in waitress station does not work. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.Pf. Soap was provided at that hand sink. 

3-302.11; Priority; Beef patties in the walk-in cooler were stored over cooked chicken wings. Raw bacon was also stored over ready to eat pulled chicken in the walk-in cooler. 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, P. The food items were re-arranged by manager during the inspection.

4-602.11; Priority; Can opener has had build up of food debris around blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P. Can opener was sent to dish room and washed.

3-501.17; Priority Foundation; Opened canned chick peas in walk-in cooler were dated for eight days. Potentially hazardous foods, held at 41 or below, shall be date marked for seven days, with day one being the date the food item was prepared or package opened. Manager changed the date to seven days from when the chick peas were opened. Make sure all employees are aware that Day 1 is the day the product was prepared or opened for date marking purposes.

2-303.11; Core; One food employee was observed wearing a bracelet. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

3-304.14; Core; Sanitizer dispenser used to fill sanitizer buckets was empty, registering no sanitizer with test strips, and no buckets had sanitizer in them. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. A full container of sanitizer was hooked up to the dispenser and was registering properly. All buckets were changed out with sanitizer.

3-302.15; Core; Employee was observed cutting cucumbers from original wrapping without washing them. 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   

3-304.12; Core; Bowls left in dry ingredient bins. Need to use handled scoops with their handles stored out of the product if leaving utensil in product.          

4-901.11; Core; Many clean pans stacked wet on shelving used for clean dish storage. Air dry after sanitizing.

4-302.14; Priority Foundation; No sanitizer test strips present in the establishment.Quat strips needed for sink and chlorine strips for dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.This is a priority foundation item and must be in compliance. Please contact inspector when you have both types of test strips so that compliance can be verified within 10 days.

4-204.119; Core; Clean dish drainboard of 3 compartment sink is bent and no longer draining properly. Repair. Sinks and drainboards of WAREWASHING sinks and machines shall be self-draining. 

4-602.13; Core; Some shelves in the walk-in cooler, the rolling racks for the clean glasses and cups, underside of cabinetry over waste cans and knife storage holder have accumulation of debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues         

5-501.115; Core; Dumpster enclosure with much spilled grease. Keep enclosure clean.   

5-501.13; Core; Empty oil containers being plastic in a dirty linen cart outside back door and oil dripping from cart onto ground and into storm drain. Do not store garbage with food residue in containers that are not leakproff and covered.

6-501.12; Core; Walls and floors in dish room behind dish machine, behind waitress station, under soda syrup in dry storage, and in had to reach areas have dirty accumulation. Ceiling vent grates at vegetable prep area dusty. Per 6-501.12, A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

6-501.11; Core;Wall base strip behind dish machine dirty drainboard has come off wall. Keep physical facilities in good repair.

General Comments:

Follow-Up: 06/15/2018


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

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