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Cabarrus Magazine

Cabarrus County Restaurant Health Inspection Report (11/16/18-12/15/18)

Dec 16, 2018 06:27AM ● By Emma Eldridge


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


TOP 3

1) Blaze Pizza

Location: 8915 Christenbury Pkwy Suite 30 Concord, NC 28027

Inspection Date: 11/16/2018

Score: 100


2) Ruby Tuesday #4913

Location: 7780 Lyles Ln Concord, NC 28027

Inspection Date:  11/30/2018

Score: 100

Violations:

3-501.16 (A)(2) and (B); Priority; Black beans placed on salad bar at 48 F and had just been prepared from a can. Need to chill prior to placing on salad bar. Per 3-501.16, potentially hazardous foods shall be held at 45 F or below(41 f or below after 1-1-19). Black beans placed in walk-in cooler to chill to 41 F or below before placing back on salad bar.


3) Viva Chicken of Concord

Location: 8694 Concord Mills BLVD Suite # 10C Concord, NC 28027

Inspection Date:  12/07/2018

Score: 99.5

Violations:

3-304.14; Core; Sanitizer buckets holding wiping cloths that were tested were below 200 ppm. 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. Buckets were changed out with sanitizer at the proper concentration. Discussed with management possible solutions including changing with fresh cloths rather than reusing soiled ones and just changing the sanitizer solution.



Bottom 3

1) Hong Kong Restaurant

Location: 334 Oak Ave. Mall Kannapolis, NC 28081

Inspection Date:  11/27/2018

Score: 90.5

Violations:

2-102.12; Core;No one could present a certification as a certified Food Protection Manager at the restaurant at the time of inspection. Owner/Manager Yan Qiu Zhao said that he had an unexpired ServSafe certificate but could only find a record of an expired certificate on the ServSafe website. 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.

4-601.11 (A); Priority Foundation; Bowls, can opener, tubs and colanders were stored with backside of containers still dirty. NEed to wash thoroughly, rinse and sanitize before using. Per 4-601.11, (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Inspector will follow-up tomorrow to check utensils to see if thewyare all clean.

7-102.11; Priority Foundation; Spray bottle with lye in it was not labeled. Need to label bottle as soon as possible. Inspector will follow-up this week.

8-103.12; Priority Foundation; Records for sanitizer strength at 2 compartment sink were not kept in month of November. Per 8-103.12, If the REGULATORY AUTHORITY grants a VARIANCE for a 2 compartment sink, the PERMIT HOLDER shall shall keep records of the monitoring of critical control point which is the ppm chlorine and water temperature.

3-305.11; Core; Buckets of food stored on floor of walk-in cooler. Keep stored on shelving a least 6 inches off of the floor.

3-304.12; Core; Round take out container used to scoop rice and stored down in rice warmer. Need to use handled scoop and store handle out of product.

4-101.19; Core; Rust accumulated on underside of shelving in walk-in cooler. If cannot keep off rust, replace. Per 4-101.19, 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.

4-602.13; Core;Shelving throughout kitchen, dry storage and walk-in cooler dirty. Build-up of rice and grease around wok table. Outside of dry ingredient bins dirty, especially lids. 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. Some caulking has been done since last inspection but only a small area was repaired.

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.

6-303.11; Core;Light is not bright enough in the kitchen. Need to replace the light bulbs that are out so that there is sufficient light. Must have at least 50 foot candles of light at all work surfaces.


2) Sabaidee Thai & Sushi

Location: 1048 Copperfield Blvd Suite 115 Concord, NC 28025

Inspection Date:  12/03/2018

Score: 92.0

Violations:

2-102.12; Core; No one certified 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.

3-301.11; Priority; An employee was observed putting nuts on the top of a dish while plating with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P. The nuts were discarded and employee educated on when to wear gloves.

6-301.11; Priority Foundation; A hand sink in the kitchen was not equipped with soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf. Soap was supplied at the hand sink by manager during the inspection.

6-301.12; Priority Foundation; A hand sink in the kitchen was not supplied with paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels; Pf. The hand sink was supplied with paper towels during the inspection.

3-501.16 (A)(2) and (B); Priority; A pan of bean sprouts in the top of the prep cooler across from the cook line and a container of cooked rice in the cooler at the sushi bar were above 45 degrees F. Potentially hazardous foods intended for cold holding shall be maintained 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. The bean sprouts and rice was discarded during the inspection.

3-501.15; Priority Foundation; Chicken (per manager, made at 12 today) was observed cooling in a deep covered pan in the bottom of the prep cooler. Chicken soup broth (also made at 12 today) was observed cooling in a deep container out at room temperature. 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. Both food items were placed on ice during the inspection.

3-501.13 ; Core; Fish was observed being thawed out on counter at sushi area. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed 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) or Completely submerged under running water.

3-305.11; Core; Food items are being stored on the floor in the walk-in coolers and food items on shelving underneath the evaporator in the walk-in cooler have ice accumulation on top of them. 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; Employees were observed preparing foods without a hair restraint. 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

2-303.11; Core; An employee was observed wearing a watch 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.

4-901.11; Core; A stack of plastic containers were stacked wet on the clean dish wrack. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air dried. Allow pans and containers to air dry completely before stacking.

4-205.10; Core; Box freezer, small rice cooker, small refrigerator, household refrigerator, and warming bowl units are not approved equipment and are for household use and do not meet commercial standards. 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 evaporator in the walk-in freezer is leaking water and causing a lot of ice build-up underneath. Also, a pipe was observed to be leaking on the top of the dish machine. Shown to manager today. Equipment shall be maintained in good repair.

4-602.13; Core; Areas of the hood system have an accumulation of grease and some shelving and cabinetry have an accumulation of debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

5-501.113; Core; Dumpster sliding side door open. Keep closed

5-501.115; Core; Bags of trash and other debris are accumulated in the dumpster enclosure. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.

6-501.12; Core; The floor underneath shelving and equipment throughout the kitchen, around cabinetry in the sushi area, and in hard to reach areas have an accumulation of debris. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.


3) Bob's Family Restaurant

Location: 13230 Hwy 601 Midland, NC 28107

Inspection Date:  12/12/2018

Score: 92.0

Violations:

2-102.12; Core; No one at facility has passed an ANSI accredited test. PIC did not have approved Food Safety training. Effective 1/1/2014, a two-point deduction will occur if PIC (person in charge) at time of inspection does not have food safety training.

3-202.15 ; Priority Foundation; One bin of breader had a dead bug inside. Pulled and discarded while here today. Insure these are covered tightly to prevent any contmaintation. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf

4-601.11 (A); Priority Foundation; Slicer with old food debris from a previous day's use. Needs to be thoroughly cleaned (cheese build-up). Spiro began cleaning while here today, educate all employees. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

4-602.11; Core; Ice machine with some black mold around the chute. Clean regularly. Shown to Spiro today. Recommend cleaning more frequently. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (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: (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.

3-501.17; Priority Foundation; Many potentially hazardous food items in refrigeration equipment were not dated with a preparation date or when they were taken from the freezer (including sliced deli meats, chili, cooked noodles, rice, etc.). Per manager, some food items were dated with an incorrect date. 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. Per manager, all food items had been made or taken from the freezer on 12/8 or 12/11. All food items were marked with the correct dates of preparation during the inspection.

8-103.12; Priority Foundation; No two compartment sink variance wash logs (to document water temperature, sanitizer concentration, and time of washing (lunch or diner)) could be provided. For approved variance to use a two compartment sink, records must be kept and be provided to the regulatory authority. Keep these current. Pre-filled 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.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. Will return in no more than 10 days from the date of this inspection to verify the wash logs are being kept and filled out correctly when dishes are washed.

3-307.11; Core; Keep food items covered in the walk-in cooler. Food shall be protected from contamination.

3-305.11; Core; Food items are being stored on the floor in the walk-in freezer. FOOD shall be protected from contamination by storing the FOOD At least 15 cm (6 inches) above the floor

4-901.11; Core; Several pans wet on clean dish shelves. Must air-dry. Do not stack wet, spread out on shelves to dry. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried.

4-903.11(A) and (C); Core; Boxes of single service are being stored on the floor in the storage shed. Keep single service stored at least 6 inches above the floor.

4-501.11; Core; Some shelves in walk-in cooler and freezer are rusty and peeling paint. Need to repaint or replace. Equipment shall be kept in good repair.

4-601.11(B) and (C); Core; Clean exterior of cooking equipment 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.

6-201.11; Core; Repair damaged areas of floors and walls in kitchen area. 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 under shelves and grill areas in kitchen area. Clean splash from walls behind prep stations in kitchen area. 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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