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Cabarrus Magazine

Cabarrus County Restaurant Health Inspection Report (10/16/18-11/15/18)

Nov 15, 2018 02:39PM ● By Emma Eldridge


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


TOP 3

1) Marco's Pizza

Location: 350 George Liles Pky Concord, NC 28027

Inspection Date: 10/18/2018

Score: 100

Violations:

6-501.12; Core; Physical facilities must be kept clean. There is dust build-up on the ceiling near the vents and on the vent by the pot sink and on the vents in the restrooms.


2) Taco Bell Concord 2 #32753

Location: 3815 Concord Parkway South Concord, NC 28027

Inspection Date:  10/23/2018

Score: 99.5

Violations:

4-601.11(B) and (C); Core; Nonfood contact surfaces must be kept clean. The shelves under the prep area, and the underside of the shelves above this area needs cleaning.


3) Lees Sandwhich Shop

Location: 902 Central Drive Kannapolis, NC 28083

Inspection Date:  10/18/2018

Score: 99.5

Violations:

3-501.15; Core; Seven lidded gallon buckets of hot chili at 157 F - just stacked in box freezer. This is not a proper cooling method that supports rapid cooling such as (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 etc. few minutes product had dropped in temperature to around 100 F. Manager placed chili in clean pot and placed in prep sink in ice bath and began stirring. Manager will use ice bath to get hot product to 41 F or below before placing in lidded containers and stacking. Need to monitor with thermometer to verify that cooling method reaches required cooling time and temperature requirements.


Bottom 3

1) Ichiban Buffet Sushi & Hibachi 90

Location: 8623 Concord Mills Blvd. Concord, NC 28027

Inspection Date:  11/07/2018

Score: 90.0

Violations:

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 employee cutting raw chicken, then grabbed a box of mushrooms to began cutting them. Employee shall wash hands during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P CDI- Employee stopped to current task and washed hands.

2-301.12; Observed employees washing hands, then cut off nozzles with bare hands. FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; P (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (4) Thoroughly rinse under clean, running warm water; P and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P

5-205.11; Priority Foundation; Observed a hot-holding rack inside of hand sink. A handwashing sink may not be used for purposes other than handwashing. Pf CDI- rack was removed from hand sink.

3-501.19; Items that are on Time as a Public Health Control list were not labeled once placed on the buffet lines. New Management was not aware that they had to be labeled. If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is a 4 hours past the point in time when the food is removed from temperature control. CDI- items were the list were properly labeled. Priority Foundation;

3-305.11; Core; Observed several boxes on the floor of walk-in freezer. Observed pans of food sitting on top of uncovered pans of food in prep cooler. 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.

2-303.11; Core; Observed several food employees wearing bracelets while preparing food. 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.

2-402.11; Core; Observed several not wearing hair restraints while preparing food. 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.

4-901.11; Core; Observed several stacks of containers that were stacked 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.

4-601.11(B) and (C); Core; Clean exterior fryer, grill, ovens, burners, refrigeration units, and shelving in kitchen area. Clean exterior of vat sinks in kitchen area. Clean exterior of containers in back storage area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

5-501.13; Core; Observed dumpster door that was open at time of inspection. Keep dumpster doors closed. Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the FOOD ESTABLISHMENT, or within closed outside receptacles.

6-501.12; Core; Clean floors under equipment and in corners in kitchen areas. Clean floors under shelving in back storage rooms. Clean splash and dust from walls behind prep stations and equipment areas in kitchen. Clean dust and grease from wall behind hibachi area. Clean dust from ceiling tiles and a/c vent in kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.


2) Acapulco

Location: 530 South Cannon Blvd Kannapolis, NC 28083

Inspection Date: 10/31/2018

Score: 90.5

Violations:

3-302.11; Observed raw chicken and shrimp stored above refried beans 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 and shrimp were place on the bottom shelf of cooler.

3-501.14; Priority; Observed four containers of rice that were reading 54- 47 F. Manager stated that rice was cooked last night at 8PM. 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- Four containers of rice were denatured and discarded into trash can.

3-501.17; Observed containers of beef tongue and cooked shrimp that were cooked over 24 hours ago and not date. The date of cooked food includes the date they were cooked as being "day 1". Observed containers of food that were dated eight days out. Observed a container of pico de galo that was date 10-20 to 10-27. 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 that were not dated were properly dated. Items that were over the allowed seven days were denatured and discarded into trash.

3-501.15; Observed rice that was cooled in a deep, plastic container with the lids sealed. Cool foods according to written procedure.

3-302.12; Core; Observed a container of seasonings in kitchen that was 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.

2-302.11; Priority Foundation; Observed employee scooping ice with fingernail polish on bare hands. Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf CDI.

4-601.11(B) and (C); Core; Clean exterior of grill, fryers, oven, hot-holding units, refrigeration units, and shelving in kitchen area. Clean exterior of vat sinks and shelving in dish washing 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; Observed that the lid of trash can in women's room was not present at time of inspection. This is the only container in women's room. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

6-201.11; Core; Observed large hole in ceiling were tiles are missing. A large, flat cardboard box is in the place of the missing ceiling tiles, but the hole is not fully covered. 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 and dust from walls behind prep stations. Clean grease from walls behind grill, oven, and fryers in kitchen area. Clean dust from wall behind ice machine. Clean dust from ceiling tiles in kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 


3) Jersey Mike's Subs

Location: 300 Copperfield Blvd Suite 100 Concord, NC 28025

Inspection Date: 10/24/2018

Score: 93

Violations:

2-102.12; Core; No one onsite is food safety certified. Discussed with McKinzie 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.

4-602.11; Ice chute in dining room with some spots of black mold, shown to employee and David today. Clean more frequently. (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;

3-403.11; Meatballs reheating longer than two hours today, educated employee and discussed with David. (D) Reheating for hot holding as specified under Paragraphs (A) through (C) of this section shall be completed within 2 hours and the time the FOOD is between 5ºC (41 F) or 7 C (45 F) and the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. P Priority;

3-501.16 (A)(2) and (B); Priority; Lettuce and tomatoes that were cut placed on line at 47-49 degrees F. Others that were cut today placed in bottom of display cooler at 42 degrees F. These were switched out, also overfilled. Discussed with employee. Small make unit in back with no thermometer, reading 50 degrees F on digital left inside. Foods up top and inside 47-50 degrees F. TCS foods discarded while here today, service call placed. Will use ice baths until repaired. Call when fixed.

7-102.11; Priority Foundation; One spray bottle not labeled, discarded while here today. One bottle of glass cleaner stored with cups up front, relocated while here 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

4-204-112; No thermometer in make unit cooler, replace. Need thermometer in line cooler also. (B) Except as specified in par. (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;

6-501.111; Gnats present up front by display cooler, by can wash, by grease trap. Discussed with David today, continue treating. 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 Core;

4-501.11; Core; Repaint/replace rusty shelves over pot sink where clean equipment stored, also inside walk-in cooler. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

4-302.14; Priority Foundation; No quat test strips today. Replace. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf

5-501.15; Core; Keep dumpster door closed at all times. Replace dumpster plug, no plug today. (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.

6-501.12; Core; Clean the floors inside the walk-in cooler under shelving, under prep tables. Clean all dust off the ceilings. (A) 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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