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Cabarrus Magazine

Cabarrus County Restaurant Inspection Report: 12/16/18-1/15/19

Jan 18, 2019 04:14PM ● By Jason Huddle

Top 3:

Tie - 1.) Taco Bell Concord 2 #32753

Location: 3815 Concord Parkway South CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 01/15/2019

 

Score: 99.5 httpcabarrus-nchealthinspectionsusimagesthemeswhitedotted_bar_375gif

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 Comments

Points

47.

4-601.11(B) and (C); Core; Nonfood contact surfaces must be kept clean. The shelves under the prep area, and the vent for the prep cooler need cleaning.

0.5

53.

6-501.12; Core; Physical facilities must be kept clean. The floor around the Freeze machine is dirty due to the leak.

Tie - 1.) La Unica

Location: 4350 Main ST Suite 105 HARRISBURG, NC 28075
Facility Type: Restaurant
Inspection Date: 12/19/2018

 

Score: 99.5 httpcabarrus-nchealthinspectionsusimagesthemeswhitedotted_bar_375gif

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 Comments

Points

53.

6-501.11; Core; Floor must be in good repair. Floor needs regrouting in the area of the steam table and other areas.

0.5

53.

6-501.12; Core; The bathroom vents need cleaning of dust. Physical facilities must be kept clean.

0.0

 

3.) Zaxbys #30801

Location: 355 Copperfield BLVD CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 01/09/2019

 

Score: 99 httpcabarrus-nchealthinspectionsusimagesthemeswhitedotted_bar_375gif

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 Comments

Points

4.

2-401.11; Core; Open employee drink next to trays of just cooked cookies. Need to keep covered and do not store next to exposed food.

1.0

45.

4-501.11; Core; Gasket on tall freezer wavy and not making complete seal. Manager said that he had recently installed and that it takes several days to loosen and properly seal. All food was frozen. 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.

0.0

49.

5-205.15 (A)(B); Core; Plumbing dripping under 3 compartment sink at stopper handle. Keep plumbing in good repair. Manager said maintenance staff will repair.

 

 

 

 

Bottom 3:

1.) TAQUERIA ROBERT MEXICAN FOOD

Location: 450 PITTS SCHOOL ROAD SUITE B CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 01/14/2019

 

Score: 91.5 httpcabarrus-nchealthinspectionsusimagesthemeswhitedotted_bar_375gif

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 Comments

Points

1.

2-102.12; Core; There is no one present that has been certified in food safety. 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.

2.0

6.

2-301.12; Priority; Employees were observed not washing hands with soap, for the required amount of time, and not turning off the faucet with a paper towel. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under sec. 5-202.12 and Subpart 6 301. P (B) 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 (C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. Employees were educated on proper handwashing procedure and re-washed hands.

2.0

8.

6-301.12; Priority Foundation; The hand sinks in the kitchen were not equipped with paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf. The hand sinks were equipped with paper towels during the inspection.

1.0

8.

6-301.11; Priority Foundation; The hand sink in the main 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 provided to the hand sink during the inspection.

0.0

20.

3-501.16 (A)(2) and (B); Priority; An overfilled pan of sliced tomatoes, prepared today, in the top of the prep cooler were in-between 42-45 degrees F. Potentially hazardous foods intended for cold holding shall be maintained at 41oF or below. the overfilled tomatoes were taken out if the pan and discussed with manager to not over fill containers in order to keep them at the proper temperature.

0.0

33.

3-501.13 ; Core; Meats were observed thawing in standing water in the prep sink. 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.

0.0

34.

4-302.12; Priority Foundation; No small-diameter probe thermometer 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 small-diameter probe thermometer is obtained.

0.5

36.

6-501.111; Core; A live roach was observed under the dry storage shelves. The PREMISES shall be maintained free of insects, rodents, and other pests. Shown to manager today.

1.0

38.

2-402.11; Core; An employee was observed preparing food 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.

0.0

45.

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

1.0

45.

4-202.11; Priority Foundation; A plastic container had cracks and was in poor repair. 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 (4) Finished to have SMOOTH welds and joints; Pf. The container was removed from the kitchen during the inspection.

0.0

45.

4-205.10; Core; A mixer in the back kitchen area was labeled for household use only. 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.

0.0

47.

4-602.13; Core; The back and sides of cooking equipment has an accumulation of grease. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

0.5

52.

5-501.115; Core; The dumpster enclosure has an accumulation of tash and other debris. 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

0.5

52.

5-501.113; Core; The dumpster door was open. Must keep the dumpster lids and doors closed.

0.0

52.

5-501.114; Core; The dumpster plug on the dumpster is missing. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.

0.0



2.) Afton Tavern

Location: 355 JOHN GALT WAY NW CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 12/21/2018

 

Score: 92 httpcabarrus-nchealthinspectionsusimagesthemeswhitedotted_bar_375gif

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 Comments

Points

1.

2-102.12; Core; No one onsite during inspection is food safety certified. Discussed with Josh and Will 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.

2.0

8.

6-301.12; Priority Foundation; No paper towels at start of inspection, dispenser with empty roll, machine then not working, replaced batteries, now working. Must have paper towels available at all times to promote proper handwashing. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf

1.0

13.

3-302.11; Observed employee making burger patties on same prep table and next to employee cutting peppers. Employee set pan of raw ground beef on top of cutting board being used to cut melons. Cutting board removed and taken to be washed, employee educated by manager and relocated to another location for prep. Celery and carrots in make unit where chicken is breaded, relocated by Chef. (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P Priority;

1.5

14.

4-601.11 (A); Priority Foundation; Back side of the slicer with old food debris, began cleaning while here today; potato slicer with old food debris on and under blade; onion dicer on shelf with old debris; few plates dirty. All taken to dish area to be cleaned. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

1.5

14.

4-602.11; Core; Ice machine has small areas with some pink mold build-up, clean regularly. (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.

0.0

21.

3-501.17; One item opened two days prior with no date, dated while here today. Many items from yesterday with no dates, dated by Josh. Educate employees. Discussed with Josh today. (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. Priority Foundation;

0.0

35.

3-302.12; Core; Label sugar and flour bins. 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.

0.0

40.

3-302.15; Core; Observed employee cutting melons without washing. Stopped and washed and began cutting again. Must wash potatoes and onions before cutting. (A) Except as specified in par. (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.

0.5

42.

4-901.11; Core; Must air-dry several items better. 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

0.0

42.

4-903.11(A) and (B); Core; Clean out container where clean knives and clean equipment stored. (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

0.0

45.

4-501.11; Core; Many gaskets are in poor repair and need to be replaced. All shown to Josh today. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

1.0

47.

4-602.13; Core; Need to clean inside reach-in unit with standing water, clean underside of shelving over prep line; clean underside of shelf at dish area. Areas shown to Josh today. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

0.0

53.

6-501.11; Core; Walls in poor repair throughout the kitchen with base coming down and under dish area; replace missing ceiling tiles. PHYSICAL FACILITIES shall be maintained in good repair.

0.5

53.

6-501.12; Core; Floors have a lot of build-up under all equipment, especially cook line. Clean thoroughly. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

0.0

54.

6-303.11; Core; Kitchen is too dim in dish washing area, hard to see while working. Need additional lights or fluorescent lights. Discussed with Josh today. (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms

0.0


3.) GREAT WOLF LODGE WOOD FIRED GRILL/LOOSE MOOSE

 

Location: 10175 WEDDINGTON ROAD CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 12/18/2018

 

Score: 93 httpcabarrus-nchealthinspectionsusimagesthemeswhitedotted_bar_375gif

 

#

 Comments

Points

8.

5-202.12; Variance request has been submitted to the State for handwashing variance for restrooms in public areas, waiting for reply. Issue with hand sinks maintaining hot water when certain areas/faucets are used in kitchen. Engineer and Plumbing company are currently working on issue and have 100 degrees at all hand sinks currently. (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;

0.0

14.

4-501.112; Dish machine is not sanitizing at 180 degrees F on gauge or at 160 on thermometer ran through the machine (150, 155, 158.5), or turning a thermolabel. Employees have been using machine since start of inspection. Engineer and Plumbing company are here now working on hot water issue that may be affecting the machine. Plan of action is to take all items to conference center to be ran through the machine there. Can use machine to wash and rinse, but must manually sanitize in 3 compartment sink. (A) Except as specified in par. (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less than: Pf (1) For a stationary rack, single temperature machine, 74oC (165oF); Pf or (2) For all other machines, 82oC (180oF). Pf Priority Foundation;

1.5

14.

4-601.11 (A); Priority Foundation; Clean back side of slicer blade. Several pans with some stuck-on food debris and sticker residue. Pans taken to dish area. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

0.0

17.

3-403.11; Pan of ground beef must be reheated to at least 165 degrees F, cook was pulling to reheat. Temped after reheating and is >165(A) Except as specified under par.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;

0.0

18.

3-501.14; Priority; Observed large container of brown gravy, whole turkey, pans of penne pasta (noodles cooked last night) that are 50-57 degrees F. These items did not make required temperature requirements for cooling. Products discarded by Lymont. (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); P and (2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less, or to 7 C (45 F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P"

1.5

19.

3-501.16(A)(1) ; Priority; Sausage links, turkey sausage and potatoes not 135 degrees F on buffet line. These items were pulled and either reheated or discarded and fresh placed out on line. Discussed using TPHC for any items, including these, on the line that are having trouble maintaining 135 degrees F. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in par. 3 401.11(B) or reheated as specified in par. 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P

1.5

21.

3-501.17; Couple items with no date in walk-in coolers; two products with dates of 11/24/18 (per cooks, these were prepared yesterday and used old stickers). Need to insure that employees are using current dates on stickers when labeling, printing off multiple labels for the day is not working properly. Educate employees on date marking. Items with dates known were labeled correctly, if not known was discarded by Lymont. (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.

1.5

22.

3-501.19; Need to establish written procedure for items on buffet that are using TPHC and insure all employees know which ones are which. Today, only omelet bar is using TPHC, items were marked with date and time. Located SOP for Four hour hold and to discard but need to write one specifically for buffet and items used. Discussed with Lymont. (A) Except as specified under par. (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf Priority Foundation;

0.0

31.

3-501.15; Need to educate employees on proper cooling procedures. Appears last items from previous evening were not cooled properly using shallow pans, ice baths, breaking turkey apart. Items discarded. (A) 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 Priority Foundation;

0.5

42.

4-901.11; Core; Air-dry pans 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

0.0

43.

4-903.11(A) and (C); Core; Plastic cups in bar should be in cup dispenser or use plastic sleeve and roll them down to prevent contamination. (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.

0.0

48.

5-103.11; Priority Foundation; There is an issue with a mixing valve and a crossover in the kitchen, P C Godfrey is here working on the issue. A faucet has been turned on and now hand sinks have hot water and a prep sink has at least 110 degree F hot water (must maintain 100 degrees F at hand sink and 110 at other sinks). Lymont to follow up. Service call placed for booster heater under three compartment sink. (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. Pf

0.0

52.

5-501.115; Core; Clean up trash on the ground behind compactors when changed next. 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.

0.0

53.

6-501.12; Core; Floors need to be cleaned thoroughly under buffet line and under equipment in wait stations.(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

0.5

53.

6-501.11; Core; Several areas in kitchen where floor covering is in poor repair. Shown to Lymont. Appears roof is leaking and running onto walls in storage room with ice machine (insure this does not leak over top of the ice machine or any equipment/food). Wall in poor repair in dining room from water leaking from roof. PHYSICAL FACILITIES shall be maintained in good repair.

0.0

54.

6-303.11; Core; Recommend adding additional light by dish machine area, is very dim and hard to inspect dishes/utensils after cleaning. (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms

 

 


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