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Cabarrus Magazine

Cabarrus County Restaurant Health Inspection Report (7/15/18-8/16/18)

Aug 16, 2018 11:46AM ● By Emma Eldridge

Our restaurant rundown from the last 30 days, July 16, 2018 - August 15, 2018. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.

TOP 3

1) Lees Sandwhich Shop

Location: 902 CENTRAL DRIVE KANNAPOLIS, NC 28083

Inspection Date: 08/03/2018

Score: 100

General Comments

For outdoor cooking, please contact inspector when fire department states location next to building is non-combustible.


2) Not Just Franks

Location: 72 Union ST Concord, NC 28025

Inspection Date: 07/27/2018

Score: 100

Violations:

6-501.11; Core; Water getting under tiles at floor drain near ice machine. Adjust pipes to drain and dry and reseal tiles to floor. Keep physical facilities in good repair.


3) Bojangles #609

Location: 7701 Gateway LN CONCORD, NC 28027

Inspection Date:  07/26/2018

Score: 99

Violations

3-304.14; Core; Wiping cloths must be stored in a bucket of sanitizer. Sanitizer in buckets had sanitizer that was not strong enough. Fix whatever issue is creating the sanitizer to not come out at the proper strength.

6-501.12; Core; Walls need cleaning around corner fryer. Floor needs cleaning where grease is dripping from hood (repair hood). Walls need cleaning of mold in storage room against cooler wall. Physical facilities must be kept clean.


Bottom 3

1) Afton Pizza and Pub

Location: 5380 Village DR suite 101 CONCORD, NC 28027

Inspection Date: 07/23/2018

Score: 90

Violations:

2-102.12; Core; No one onsite is food safety certified today. (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.

2-103.11 (A) - (L); Priority Foundation; Person in charge must be responsible for PIC duties. Discussed with Matthew today. Left job aides for training. (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under sec. 6-202.111; Pf(B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination; Pf(C) EMPLOYEES and other PERSONS such as delivery and maintenance PERSONS and pesticide applicators entering the FOOD preparation, FOOD storage, and WAREWASHING areas comply with this Code; Pf(D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf(E) EMPLOYEES are visibly observing FOODS as they are received to determine that they are from APPROVED sources, delivered at the required temperatures, protected from contamination, unADULTERATED, and accurately presented, by routinely monitoring the EMPLOYEES' observations and periodically evaluating FOODS upon their receipt; Pf(F) EMPLOYEES are properly cooking POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), being particularly careful in cooking those FOODS known to cause severe foodborne illness and death, such as EGGS and COMMINUTED MEATS, through daily oversight of the EMPLOYEES' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under sec. 4-203.11 and par. 4 502.11(B); Pf(G) EMPLOYEES are using proper methods to rapidly cool POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; Pf(H) CONSUMERS who order raw; or partially cooked READY-TO-EAT FOODS of animal origin are informed as specified under sec. 3 603.11 that the FOOD is not cooked sufficiently to ensure its safety; Pf(I) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING; Pf(J) CONSUMERS are notified that clean TABLEWARE is to be used when they return to self-service areas such as salad bars and buffets as specified under sec. 3 304.16; Pf(K) Except when APPROVAL is obtained from the REGULATORY AUTHORITY as specified in par. 3 301.11(D), EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT; Pf(L) EMPLOYEES are properly trained in FOOD safety, including food allergy awareness, as it relates to their assigned duties;Pf

2-401.11; Core; Do not store cans of red bull on prep surfaces. Both relocated today. (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.

5-202.12; Handwashing sinks in kitchen must maintain at least 100 degree F hot water for proper handwashing. All sinks, including restrooms need to be adjusted. (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 Priority Foundation;

5-205.11; Priority Foundation; Hand washing sink next to pizza oven is clogged and cannot be used, repair for employees to use. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

4-601.11 (A); Priority Foundation; Few pans with some stuck-on food debris, sheet pans are greasy; can opener blade with build-up; one scoop with debris behind trigger; ice scoops sitting in water with debris, not clean; remove stickers from sides of containers when washing. All taken to dish area to be soaked or re-cleaned while here today. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

4-602.11; Ice machine has some mold build-up inside, clean more frequently. Shown to Will today. (E) Except when dry cleaning methods are used as specified under sec. 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) 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. Core;

3-501.16 (A)(2) and (B); Priority; Pizza make unit is not working properly per Matthew, placed service call. Per Matt, went out on Friday and have been using ice to hold products and still use. Temped several items today and many >50 degrees F. These were all discarded. Pulled smaller make unit from other side of kitchen and rolled over to use as pizza cooler until this is repaired. Using plastic containers and double stacking so products are not staying cold in plastic pans. (A) (2) At a temperature specified in the following: (a) 5 C (41 F) or less; P or (b) 7 C (45 F) or between 5 C (41 F) and 7 C (45 F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5 C (41 F) or less if: P (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (ii) On or before January 1, 2019, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5 C (41 F) or less.

3-501.17; Must date mark items held for >24 hours. Many items with no dates today. If date was known when cooked or prepared, items were dated. Several with very old dates still on sides of containers (not removed when washed). (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under Section 3-502.12, and except as specified in Paragraphs (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. (1) 5 C (41 F) or less for a maximum of 7 days; Pf or (2) 7 C (45 F) or between 5 C (41 F) and 7 C (45 F) for a maximum of 4 days in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5 C (41 F) or less if: Pf (a) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (b) On or before January 1, 2019, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5 C (41 F) or less.

7-102.11; Priority Foundation; One spray bottle with sanitizer in it and no label. Discarded by Will today. 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. Pf

3-501.13 ; Core; When thawing, do not thaw chub of sausage in bucket of standing water. Pulled and placed into cooler. Proper procedures discussed with Matthew today. Except as specified in par. (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, or at 7 C (45 F) or less as specified under Subparagraph 3-501.16(A)(2)(b). (B) Completely submerged under running water: (1) At a water temperature of 21 C (70 F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, (3) Such that for READY-TO-EAT FOOD, the temperature of thawed portions do not rise above 5 C (41 F), or 7 C (45 F) as specified under Subparagraph 3-501.16(A)(2)(b), and (4) Such that for raw animal FOOD requiring cooking as specified under Paragraph 3 401.11(A) or (B), thawed portions are not above 5 C (41oF), or 7 C (45 F) as specified under Subparagraph 3-501.16(A)(2)(b), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF), or 7 C (45 F) as specified under Subparagraph 3-501.16(A)(2)(b); (C) As part of a cooking process if the FOOD that is frozen is: (1) Cooked as specified under par. 3 401.11(A) or (B) or sec. 3 401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process

3-305.11; Core; Condensation is leaking inside the walk-in cooler and dripping onto pans of food. All food relocated or protected today. Need to have this checked/repaired. (A) Except as specified in par.par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.

4-501.11; Core; Repair broken door handle on reach-in unit in back. Replace one cracked gasket; repair pizza make unit to maintain 45 degrees F and below, ideal is 41 degrees F and below and is required beginning 1/1/19. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

4-601.11(B) and (C); Core; Need to clean the shelves over the pizza make line, dusty; clean the sides of the equipment (oven/fryers) with grease build-up; clean inside the oven; clean gaskets on reach-in cooler and around the door; wipe inside bottom of reach-in units. Clean around the drink nozzles, shown to Matthew today. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

6-501.18; Core; Clean the drip line of the urinal, lot of build-up. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.

6-501.12; Core; Clean the floors by the fryers, in the corner, grease build-up; clean all dust off the ceilings and vents. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

General Comments:
Remove old equipment from outside of the back door. Discussed with Will. 


2) Sonic Drive In #5241

Location: 7761 GATEWAY LANE NW CONCORD, NC 28027

Inspection Date: 07/17/2018

Score: 94

Violations:

2-301.14; Priority; Observed employee handle raw hamburger without gloves, then not wash hands, place on a pair of gloves, then make sandwich. Sandwich was discarded, employee educated, hands washed, new gloves placed on and food continued to be made. Must wash hands between handling raw foods and placing gloves on to handle RTE foods. (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves for working with FOOD; P

6-301.12; Priority Foundation; Handwashing sink up front with no paper towels. Replaced at end of inspection after asking manager to replace. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf

4-602.11; Ice machine has a large amount of black mold build-up inside the inside top of the machine and on backside of the baffle. This must be cleaned more frequently and on a regular schedule. Both screws are extremely rusty, replace. Must be able to remove screws with hands without using tools inside the machine. Ice bin along line has build-up in the bottom of the bin, must be cleaned out, washed, rinsed and sanitized. (E) Except when dry cleaning methods are used as specified under sec. 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) 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.

4-601.11 (A); Priority Foundation; Several pans with stuck-on food debris, must do a better job cleaning pans. Placed into the pot sink to be re-cleaned by manager. Ice scoop holder with build-up inside bottom and on silver piece inside, needs to be cleaned. Taken to the back to be cleaned by Brandon. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

3-305.11; Core; Need to have drip fixed inside reach-in cooler that is dripping onto pans of food, many with lids that have handle openings and tops of pans are full of water. Water emptied off and solid lids placed on pans, have this checked. Discussed with Brandon. (A) Except as specified in par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination

2-402.11; Core; When employees jump in to handle food, must wear hair restraints. (A) Except as provided in par. (B) of this section, 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 ARTICLES.

2-302.11; Priority Foundation; Employees are handling food (burgers for grill and scooping ice for drinks) with painted/artificial nails and not wearing gloves. Manager educated employees while here and asked them to begin wearing gloves. (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

4-901.11; Core; Air-dry before stacking. Do not stack wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) 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; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

4-903.11(A) and (B); Core; There is a large amount of water on the shelf under the prep table where wrapping bag unit, tomato dicer, onion slicer, onion chopper stored. This water is from the floor being sprayed to be cleaned per Brandon. Need to move these clean items or wash floors more carefully. These items must be washed, rinsed, and sanitized before use again. (A) Except as specified in par. (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.

6-501.11; Core; Areas where floor needs to be regrouted that is trapping water and debris by fryers and freezer/cooler on line. Check crack in can wash to have this caulked to seal. Replace ceiling tiles that are in poor repari. PHYSICAL FACILITIES shall be maintained in good repair.

6-501.12; Core; Clean drink/food splash off ceiling tiles. Clean the floors under equipment better, shown to Brandon today. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.


3) TIJUANA FLATS #196

Location: 8680 CONCORD MILLS BLVD. SUITE 40 CONCORD, NC 28027

Inspection Date: 08/07/2018

Score: 94

Violations:

4-602.11; Baffle on ice machine needs to be cleaned more frequently on the back side. Also need to clean some rust and mold inside ice machine. Shown to Brett today. (E) Except when dry cleaning methods are used as specified under sec. 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) 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. Core;

4-601.11 (A); Priority Foundation; Clean couple of pans with some food debris. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

3-403.11; Observed rice and chicken on both sides of the line that had just been reheated not at 165 degrees F+, per manager, only reheating to 140 degrees F. Discussed reheating all TCS cooked and cooled items to at least 165 degrees F. Items placed back into steamer multiple times until reached 165 degrees F and moved to line. (A) Except as specified under par. (B) and (C) and in par. (E) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds. P Priority;

7-202.12; Black Flag spray is not intended for commercial foodservice, removed by Brett while here today. There is approved sprays on the chemical shelf to use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, P Priority;

4-901.11; Core; Need to air-dry all metal pans before stacking, air-dry chip bins. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) 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; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

4-205.10; Core; Juicer used lemons and limes is listed "For Household use only" and is not approved for commercial food service. This was commented on the last inspection. Except for toasters, 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. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.

5-205.15 (A)(B); The pre-wash sprayer has a small leak. Per Brett, was replaced recently and now is leaking again. Have this checked. (B) Maintained in good repair.

5-501.13; Core; Dumpster is rusted out at the bottom back rear corner. This must be replaced. (A) Except as specified in par. (B) of this section, receptacles and waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.

6-501.11; Core; Floor tiles have grout that is missing and trapping food debris, not easily cleanable, repair. PHYSICAL FACILITIES shall be maintained in good repair.

6-501.12; Core; Floors need to be cleaned under the ice machine and front line, also behind the fryers. Shown to Brett today. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

General Comments
Brett, Serv Safe 5/10/22 JLH Monitor strength of sanitizer at 3 compartment sink to insure 150-400ppm, is towards 400ppm. Discussed with Manager. 



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

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