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Cabarrus Magazine

Cabarrus County Restaurant Health Inspection Report (9/16/18-10/15/18)

Oct 16, 2018 07:02AM ● By Emma Eldridge

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

TOP 3

1) Zaxby's #30801

Location: 355 Copperfield BLVD CONCORD, NC 28025

Inspection Date: 10/08/2018

Score: 100

Violations:

4-901.11; Core; Several scoops stored in pan on utensil drying rack and some water collected in scoops. Manager rewashed and instructed staff to store upside down on rack rather than in pan. Per 4-901.11, After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried.


2) Arby's #8594

Location: 5150 NC Hwy 49 South Harrisburg, NC 28075

Inspection Date:  10/09/2018

Score: 99.5

Violations:

6-501.12; Core; Need to clean under the drive-thru drink station area and under the ovens on rolling cart, some debris and build-up. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.


3) Alino Pizzeria

Location: 8111 CONCORD MILLS BOULEVARD SUITE B 129 CONCORD, NC 20827

Inspection Date:  10/03/2018

Score: 99.5

Violations:

3-501.17; Priority Foundation; Some food items in the walk-in cooler had were marked with day stickers (Wednesday) but were dated with 10/4. 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. Per manager, the food items were prepared today and the dates were changed to todays date of 10/3 during the inspection.

3-304.14; Core; A sanitizer bucket, holding wiping cloths, did not register any quat sanitizer using test strips. 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.


Bottom 3

1) Lane Street Grill

Location: 2011 LANE STREET KANNAPOLIS, NC 28083

Inspection Date: 10/04/2018

Score: 91

Violations:

3-501.16(A)(1) ; Priority; Several pieces of liver mush, under the heat lamp, were below 135 degrees F. Potentially hazardous foods intended for hot holding shall be held at 135 degrees F or above. The liver mush was reheated to above 165 degrees F during the inspection. The pan under the heat lamp was raised closer to the lamps to maintain the food items at the proper temperature. Need to monitor temperatures of potentially hazardous foods underneath the heat lamp.

3-501.16 (A)(2) and (B); Priority; Seven containers of col slaw, in the reach-in cooler next to the water heater, were all above 45 degrees F. Potentially hazardous food intended for cold holding shall be held at (41 F) or less; P or (45 F) or between (41 F) and (45 F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at (41 F) or less. All food items were discarded by owner during the inspection. Discussed with owner, will turn down the unit, do not use this unit to store TCS foods until it is capable of holding them at the proper temperature.

4-302.12; Priority Foundation; No working thin tip FOOD TEMPERATURE MEASURING DEVICE is in the establishment. 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. Must comply in no more than ten days from the date of this inspection. Contact inspector as soon as a thin tip probe thermometer is in the establishment.

6-501.111; Core; Flies were observed in the dish area of the kitchen. 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 by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions.

3-305.11; Core; Sugar bag was observed on the floor in the storage room. Keep stored off the floor. Per 3-305.11, 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.

2-402.11; Core; NO HAIR RESTRAINTS BEING WORK BY WORKERS WORKING WITH EXPOSED FOODS-MUST WEAR SOME TYPE OF EFFECTIVE HAIR RESTRAINT. (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; Employee scooping ice with painted nails. Per 2-302.11, ) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Employee was educated on when and why to wear gloves while scooping ice when having fingernail polish.

4-205.10; Core; Many pieces of equipment do not meet requirements and are for household use only including domestic range/STOVE, CHEST AND UPRIGHT FREEZERS, EGG STORAGE refrigerator, refrigerator ER FOR SAUSAGE STORAGE, HOT PLATE, and CROCK POTS. Per 4-205.10, Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers 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.

4-501.11; Core; The gasket on the four door refrigeration unit is in very poor repair. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

4-602.13; Core; The sides of cooking equipment have an accumulation of grease and food debris. Shelving in the kitchen area is dirty in areas and dusty. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

5-501.11; Core; DUMPSTERS AND WASTE GREASE STORAGE CONTAINER SITTING ON GRAVEL AREA-NEED TO BE ON SMOOTH NONABSORBENT SURFACE SUCH AS CONCRETE OR ASPHALT. 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.

6-501.11; Core; Floor and walls and floor tiles in poor repair with damage throughout. Need to replace broken or missing tiles and seal holes. Keep physical facilities in good repair.

6-501.12; Core; Floor dirty under and behind equipment and at edges of walls and cabinetry throughout. Per 6-501.12, A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

Note that there is about an inch of standing water under storage racks and it is not clear where this water is coming from. Need to address issue of standing water which may be contributing to pest problem.


2) Firehouse Subs 116B

Location: 2251 SPIDER DR KANNAPOLIS, NC 28083

Inspection Date: 10/10/2018

Score: 90.5

Violations:

2-102.12; Core; Person in charge could not demonstrate they had certification as a Certified Food Protection Manager. 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

5-205.11; Priority Foundation; Handwashing sink at ware washing sink has sign saying do not use since plumbing is leaking. Sink must be accessible at all times. This is a priority foundation item and must be in compliance. Need to have repaired as soon as possible and inspector must verify within 10 days that sink is available and repaired. Please contact inspector when repaired.

3-501.16 (A)(2) and (B); Priority; Shredded lettuce 50 F and chopped tomatoes 49 F in prep cooler not held at 45 F or less (note that 41 F or less will be required beginning January 1, 2019.

7-201.11; Priority; Bucket of sanitizer stored next to single service. Keep chemicals separated from single service. Moved during inspection.

7-102.11; Priority Foundation; spray bottle of sanitizer not labeled. Keep all chemicals that are not in their original containers labeled. Labeled during inspection.

6-501.111; Observed many fruit flies and live roach in kitchen. Per 6-501.111,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 by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec. 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions.

2-303.11; Core; Employee preparing food with fitness device on wrist. new manager was not aware this was prohibited. Per 2-303.11, 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.

4-903.11(A) and (C); Core; Single service cups in to-go area are stacked in rack and not sleeved or otherwise protected and are for customer self-service. Per 4-903.11, C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.

4-501.11; Core;Gaskets torn on all three tall cooler doors in back and gapped when closed. Lid insert to cover of large prep cooler in poor repair. Per 4-501.11, B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

4-202.11; Priority Foundation; Several lids and pans cracked. Per 4-202.11, ) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (3) Free of sharp internal angles, corners, and crevices; Pf Discarded during inspection.

6-501.12; Core; Floor with dirty standing water and dirty in grout crevices where grout eroded. Floor dirty under equipment and against walls. Keep floor clean.

6-501.11; Core; Wall corner loose at entrance to back kitchen. Repair and seal edges and at floor. If cannot keep clean, repair areas where grout is eroded. Keep physical facilities in good repair.

6-501.16; Core; Wet mop down in mop sink basin. Per 6-501.16, After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.



3) Main Street Pizza Company

Location: 924 S MAIN ST KANNAPOLIS, NC 28081

Inspection Date: 08/27/2018

Score: 87

Violations:

2-401.11; Core; Observed employee drink sitting on 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.

2-301.15; Priority Foundation; Observed employee wash hands in 3-comp sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf CDI- Employee rewashed hands in hand sink.

5-205.11; Priority Foundation; Observed only hand sink in kitchen than was blocked by boxes, cloths, and containers at time of inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf CDI- Items were removed from hand sink.

4-501.114; Priority; Dish machine did not register and sanitizer strength at time of inspection. It was found that the container of chlorine sanitizer was empty. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows P: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart. CDI- Container was replaced with a full one.

4-602.11; Clean mold and mildew from drink nozzles at drink 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.

3-501.16 (A)(2) and (B); Priority; Observed items in prep cooler #2 that were above 45 F (meatballs- 45 F, mozz. cheese- 50, 53 F, sliced sausage- 53 F). All cold TCS foods shall be held at a temperature not to exceed 45 F, 41 F come Jan. 1, 2019. CDI- All items were denatured and discarded into trash can.

3-501.17; Observed meatballs and chicken wings that were cooked yesterday morning according to management. 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.

4-101.19; Core; Rust present on spring of spray nozzle at 3-comp sink. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

4-501.11; Core; Prep cooler #1 is reading 55 F at time of inspection. Equipment shall be maintained in good repair.

4-601.11(B) and (C); Core; Clean exterior of fryers, oven, pizza oven, refrigeration units, and shelving in kitchen area. Clean vat sinks and dish machine in dish-washing 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 sinks. 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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