Cabarrus County Restaurant Health Inspection Report (8/16/18-9/15/18)
Sep 16, 2018 06:05AM
By Emma Eldridge
Our restaurant rundown from the last 30 days, August 16, 2018 - September 15, 2018. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) Rocky River Coffee 1
Location: 4350 Main ST Suite 109 HARRISBURG, NC 28075
Inspection Date: 09/4/2018
4-205.10; Core; The Hamilton Beach food processor is intended for household use. 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.
2) C3 Cofee Crepes Creamery
Location: 5011 WEDDINGTON ROAD SUITE 60 CONCORD, NC 28027
Inspection Date: 08/16/2018
5-501.113; Core; Both dumpster doors were open. Keep closed. Trash receptacles and units with shall have tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
3) Subway #53273
Location: 330 Oak Avenue Mall Dr KANNAPOLIS, NC 28081
Inspection Date: 09/13/2018
6-501.11; Core; Need to attach wall base where pulled away from wall in several areas.
1) Costa Del Sol Restaurant
Location: 268 McGill Ave NW Concord, NC 28025
Inspection Date: 08/27/2018
2-301.12; Core; After washing and drying hands, must use the paper towel to turn the faucet off to avoid recontaminating hands. Employee was not doing this.
5-205.11; Priority Foundation; The handsink was being used as a food prep surface while bagging seafood. A handwashing sink may not be used for purposes other than handwashing. The seafood and the process was moved to another location.
4-501.114; Priority; The chlorine used as a sanitizer for the dishmachine must provide a concentration of 50 ppm. After running the dishmachine, the concentration is reading below 10 ppm chlorine. Need to obtain a commercial grade sanitizer for the dishmachines. The chlorine concentration in the household type are not strong enough.
3-501.16 (A)(2) and (B); Priority; All cold potentally hazardous foods must be stored at 45 or less. The one prep cooler that holds the raw meat is not working properly and the food is too warm. All food in cooler was discarded.
4-205.10; Core; Equipment must be used in accordance with the manufacturer's specifications. The Oster blender is for household use only.
Location: 530 SOUTH CANNON BLVD KANNAPOLIS, NC 28083
Inspection Date: 08/29/2018
2-301.14; Priority; Observed employee touch raw chicken, then begin to work with cut pepper and onions before washing hands. Food Employees shall wash hands after engaging in other activities that contaminate hands. CDI- Employee removed gloves and washed hands.
2-301.12; Observed employees wash hands and cut off the faucet with bare hands. Rules require that hand towel be used to turn off faucet of hand sink to prevent recontamination of hands from dirty faucet handle. CDI- employees rewashed hands.
3-501.14; Priority; Observed three containers of rice that were cooked yesterday but were not cooled to 41 F. Potentially hazardous food shall be cooled within 2 hours from 135 F to 70 F, then 70 F to 41 F for a total of 6 hours. CDI- rice was denatured and discarded into trash can.
3-501.15; Cool foods according to written procedure. Observed three containers of rice that were tightly sealed and prevented proper cooling. Allow containers to cool uncovered or partially covered.
6-501.111; Observed roaches crawling up wall near hand sink. Management will have another treatment performed soon. The premises shall be maintained free of insects, rodents, and other pest.
4-601.11(B) and (C); Core; Clean exterior of oven, fryers, grill, refrigeration units, and shelving in kitchen area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
5-501.17; Core; There is no cover on trash can in women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
6-201.11; Core; Repair damaged areas of walls along back hallway in facility. Replace missing ceiling tile in kitchen above entrance. 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 splash from walls behind grill and fryer areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3) Pho #1
Location: 349 K COPPERFIELD BLVD CONCORD, NC 28025
Inspection Date: 09/10/2018
2-102.12; Core; No one at 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.
2-301.14; Priority; Observed employees pick items off the floor and continue prepping food without changing gloves and washing hands. Food employees shall wash their hands after they pick items off the floor, before preparing food. CDI- food items were discarded into trash. Employees were trained on washing hands after food handling procedures.
3-305.11; Core; Observed containers of chicken broth in walk-in freezer stored on the floor. Except as specified in par.par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD At least 15 cm (6 inches) above the floor.
4-601.11(B) and (C); Core; Clean exterior of fryers, grill, oven, refrigeration units, and shelving in kitchen area. 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 prep stations and 3-comp sink. Clean dust and splash from ceiling tiles in kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.