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Cabarrus Magazine

Cabarrus County Restaurant Health Inspection Report (6/17/18-7/16/18)

Jul 16, 2018 01:36PM ● By Melanie Heisinger

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

Top 3

1) La Pequena

Location: 923 S Main ST KANNAPOLIS, NC 28083

Inspection Date: 07/09/2018

Score: 100

General Comments:

Discussed the possible addition of an ice machine (cleaning and waste drain).

 

2) HARRIS TEETER #92 STARBUCKS

Location: 12190 UNIVERSITY CITY BLVD. HARRISBURG, NC 28075

Inspection Date: 06/21/2018

Score: 100

Violations:

4-501.11; Core; Gaskets on the doors of two coolers are ripped. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Per Lenita, work orders have been placed to replace the broken gaskets.

 

3) 2 Gals Kitchen

Location: 80 Union St S CONCORD, NC 28025

Inspection Date: 07/06/2018

Score: 99.5

Violations:

6-303.11; Core;Several light bulbs are out in kitchen and one in hood. Replace bulbs. Lighting requirement are as follows: B) At least 215 lux (20 foot candles 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 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.

 

Bottom 3

1) ICHIBAN BUFFET SUSHI & HIBACHI

Location: 8623 CONCORD MILLS BLVD. CONCORD, NC 28027

Inspection Date: 07/12/2018

Score: 90

Violations:

2-401.11; Core; Observed two employee drinks (without lids) stored above food prep surfaces. 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.

4-601.11 (A); Priority Foundation; Observed food debris on containers and plates stored in clean section. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI- Containers and plates were recleaned properly.

4-602.11; Observed some mold on interior of ice machine in waitress station. 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.

3-501.14; Priority; OBserved a container of white rice that had a temperature reading of 48 F. Manager stated that the rice was cooked last night (before midnight). The time of temperature reading was 10:30 am. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); P and (2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less, or to 7 C (45 F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P" CDI- rice was denatured and discarded into trash can.

3-501.16 (A)(2) and (B); Priority; Observed some items in prep cooler and on salad bar that were above 45 F ( cooked shrimp- 47 F, octopus salad- 47 F, cooked noodles- 50 F, crabmeat- 50 F, boiled eggs- 53 F, seafood salad- 51 F. All cold TCS foods shall be held at a temperature not to exceed 45 F. CDI- Boiled eggs and seafood salad were placed in cooler and allowed to chill. All other affected items were denatured and discarded into trash can.

3-501.15; Do not cool items in deep, plastic containers. Observed white rice that was not effectively cooling in walk-in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.

6-501.111; Observed several flies in kitchen area. Observed several mice dropping on containers in dry storage areas. Management stated that pest control is seeing little activity at this point. Recommendation to have pest control perform another treatment soon.

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

2-303.11; Core; Observed employee cutting melons while wearing bracelets on her 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. CDI- Employee removed jewelry from wrist.

4-901.11; Core; Observed several stacks of 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.

4-601.11(B) and (C); Core; Clean exterior of grill, fryers, ovens refrigeration units, and shelving in kitchen area. Clean exterior of containers in dish room area. Clean areas of shelving in walk-in coolers. Clean exterior of containers and shelving in dry storage areas. Clean exterior of prep cooler in hibachi grill area. Clean grease from hood screens above oven. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept 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 splash walls behind fryers, grills, vat sinks, and prep stations in kitchen areas. Clean dust from ceiling tiles and a/c vents in kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

General Comments:

Information from state letter in regards to cold-holding was given to establishment.

 

Leavins Seafood INC

101 Water St.

Apalachicola, FL 32320

FL-54-sp

Harvest Location: LA. AREA 3

 

2) PHO #1

Location: 349 K COPPERFIELD BLVD CONCORD, NC 28025

Inspection Date: 06/18/2018

Score: 90

Violations:

2-102.12; Core; No one in facility has passed an ANSI accredited test. 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.

3-302.11; Observed raw chicken stored above raw vegetables in 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. CDI- raw chicken was moved below raw vegetables.

3-501.16 (A)(2) and (B); Priority; Observed TCS foods that were above 45 F (beansprouts- 84 F, cooked shrimp- 47 F, cooked chicken- 46, 47 F). CDI- Beansprouts were denatured and discarded into trash can. Other food items were placed in walk-in cooler and allowed to chill.        

3-501.17; Observed items in prep cooler and walk-in cooler that were not dated. Items in prep cooler that were cooked, frozen, then placed in prep cooler were not dated (sliced pork, cooked chicken). Also, large containers of chicken broth were not dated. CDI- Correct dates were placed on food product.

3-302.12; Core; Observed containers of salt, sugar and rice that were not labeled. 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.

6-501.112; Core; Observed live roach crawling on floor near3-comp sink. The premises shall be maintained free of insects, rodents, and other pest.

4-903.11(A) and (C); Core; Observed single service trays that were not inverted while storing. 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. Also, observed boxes of single-service containers stored on the floor. Single-service items and single-use items shall be stored at least 6 inches above floor.

4-205.10; Core; Chest freezer and domestic refrigerator in facility are not commercial. 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; Prep cooler had a thermometer reading of 50 F from three different thermometers. Prep cooler next to it is not being used currently due to need of repair. Equipment shall be maintained in good repair.

4-601.11(B) and (C); Core; Clean exterior of oven, burners, fryers, refrigeration units, shelving and slicer in kitchen area. Clean grease from hood screens above oven. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept 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 splash from walls behind, oven, fryers, vat sinks, and prep station in kitchen area. Clean splash from ceiling in kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.


3) HONG KONG RESTAURANT

Location: 334 OAK AVE. MALL KANNAPOLIS, NC 28081

Inspection Date: 07/11/2018

Score: 92

Violations:

2-102.12; Core; No one with certification as a certified Food Protection Manager at the restaurant at the time of inspection. Per 2-102.12, 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.    

7-102.11; Priority Foundation; Old yellow food coloring bottles used for cleaner and spray nozzles added. Per 7-102.11,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. Discarded or marked with correct chemical name during inspection.       

8-103.12; Priority Foundation; Facility has a 2 compartment sink variance that requires records to be kept of sanitizer strength and water temperature. No records could be located at time of inspection. Per 8-103.12, If the REGULATORY AUTHORITY grants a VARIANCE as specified in sec. 8-103.10, or a HACCP PLAN is otherwise required as specified under sec. 8 -201.13, the PERMIT HOLDER shall: (A) Comply with the HACCP PLANs and procedures that are submitted as specified under sec. 8 201.14 and APPROVED as a basis for the modification or waiver; P and (B) Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified under par 8-201.14(D) and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS, Pf (2) Monitoring of the CRITICAL CONTROL POINTS, Pf (3) Verification of the effectiveness of the operation or process, Pf and (4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. Pf Inspector left copies of variance that was approved and will follow-up to make sure requirements of monitoring are followed when sanitizing in 2 compartment sink within the next 10 days.

3-305.11; Core; Per 3-305.11, Open containers of prepared food in walk-in cooler and dirty shelving underside or open shelving above. Need to cover food if not otherwise protected wen in storage. Shelf cover works as a protective cover but not if shelf under the cover is dirty.

3-302.15; Core; Broccoli observed being taken from cardboard box it was received in and cut. Need to wash prior to cutting. Per 3-302.15, (A) Except as specified in par. (B) of this section and 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.

3-304.12; Core; Round containers being used for scoops in rice and in dry bulk ingredients. Round take-out container floating in tea-need to use ladle and keep handle out of tea or pour tea into tea urn or pitcher so that it can be dispensed without the risk of contamination to tea. Need to use handled scoops and keep handles out of products when storing in products.  

4-101.19; Core;Need to remove cardboard and any deteriorated shelf covering where edges area shredded and its no longer cleanable. Some shelving covered with card board. Keep shelving covered with non-absorbent coverings and keep in good repair.

4-501.11; Core; Handle to rice warmer broken off. Keep equipment in good repair.

4-602.13; Core;Shelving throughout kitchen, dry storage and walk-in cooler dirty. Build-up of rice and grease around wok table, underside of old wall mounted broiler, and tables where rice is prepared. Keep clean. This is a repeat violation.   

6-501.11; Core;Floor in walk-in cooler is in poor repair at door way with gaps in floor and cracks and gaps in flooring. Missing floor tile in restroom. Bottom of wall and wall base still in poor repair in many areas throughout kitchen and wall base pulled away and gaps to wall space exposed. Wall corners at hand sink and at back door in very poor repair with interior of wall exposed. Repair and seal. Keep physical facilities in good repair.

6-501.12; Core;Floor dirty against wall and in corners in some areas in kitchen and walk-in refrigeration and under shelving. Keep clean.

Follow-Up: 07/21/2018

 

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

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