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Cabarrus Magazine

Cabarrus County Restaurant Inspection Report: 1/16/19 - 2/15/19

Feb 20, 2019 11:21AM ● By Jason Huddle

Twenty-Six Acres' Chilly Bin

Top 3

1.) TWENTY SIX ACRES BREWING COMPANY
Location: 7285 WEST WINDS BLVD NW CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 01/25/2019
 
Score: 100 

2.) Subway #53273
Location: 330 Oak Avenue Mall Dr KANNAPOLIS, NC 28081
Facility Type: Restaurant
Inspection Date: 02/12/2019
 
Score: 100
#  Comments Points
General Comments
**Beginning January 1, 2019 all potentially hazardous foods that had been be allowed to be held at 45 degrees F or less will be required to be held at a temperature of 41 degrees F (5 degrees C) or less.

3.) (Tie) Smoothie King 1507
Location: 4029 Harris Square DR Harrisburg, NC 28075
Facility Type: Restaurant
Inspection Date: 02/11/2019
 
Score: 100
#  Comments Points

2-102.12; Core; By 210 days from the date of the permit, 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. There was no one present today that is certified. 








3.) (Tie) Chocolatier Barrucand
Location: 1 Union ST CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 01/24/2019
 
Score: 100
#  Comments Points
General Comments
Sliced deli meats in the walk-in cooler, bought from a deli, was labeled when the portion was cut (1/22) but it could not be determined if that was the date when the deli meat was opened from its original packaging. The food items were discarded by the owner during the inspection. The owner will purchase pre-packaged deli meats from now on and will date them when the package is opened.


Bottom 3

1.) LANE STREET GRILL
Location: 2011 LANE STREET KANNAPOLIS, NC 28083
Facility Type: Restaurant
Inspection Date: 02/12/2019
 
Score: 91.5
#  Comments Points
20. 3-501.16 (A)(2) and (B); Priority; Food items in the prep cooler on the cook line are in-between 42-45 degrees F. Potentially hazardous foods intended for cold holding shall be maintained a 41oF or below. Cut lettuce was stacked too high in the containers of the prep cooler and were moved to separate containers during the inspection. Also discussed with management the need to turn down the temperature on the unit in order to hold the food items at 41oF or below. All food items were within four days of preparation. 0.0
21. 3-501.17; Priority Foundation; Potentially hazardous foods in the reach-in cooler were not marked with the day or date they were prepared. 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. The date marking log was not filled out since 2/4. Per Donna, the food items were prepared yesterday and the date marking log was filled out during the inspection. 1.5
38. 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 1.0
39. 3-304.14; Core; The bucket holding wet wiping cloths in the kitchen did not register any chlorine 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. 0.5
43. 4-903.11(A) and (C); Core; Single service items are being stored on the floor in the back storage room. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored At least 15 cm (6 inches) above the floor. 0.5
45. 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. 2.0
46. 4-501.15; Core; The dish machine wash cycle is reaching a maximum water temperature of 140oF. The dish machine's wash cycle requires a minimum temperature of 150 degrees F, per data plate. WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Need to adjust the wash cycle to raise the temperature to a minimum of 150oF. 0.5
47. 4-602.13; Core; The sides of cooking equipment have an accumulation of grease and food debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 1.0
52. 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. 0.5
53. 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. 1.0
53. 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.

2.) PARKWAY HOUSE FAMILY RESTAURANT
Location: 3770 CONCORD PARKWAY SOUTH CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 01/22/2019
 
Score: 92
#  Comments Points
4. 2-401.11; Core; Employee drinks with covered lids but no straw or small opening on shelf over prep area and on cutting board on prep cooler. All moved during inspection. Per 2-401.11, an EMPLOYEE shall eat, drink, or use any form of tobacco only 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 can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Need to keep employee drinks stored away from food and use lid with straw or small mount opening so employee can drink without potentially contaminating hands. 1.0
6. 2-301.14; Priority; Employee did not take off gloves and wash hands after cracking raw eggs before handling other utensils and food. Per 2-301.14, employees must wash hands F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P Employee began taking off gloves and washing hands after cracking raw eggs before re-gloving and working with ready to eat foods. May want to try using a hand baggy, etc. to avoid contaminating hands. 0.0
18. 3-501.14; Priority; Alfredo sauce 51 F to 72 F in center of deep plastic container that had been cooling since last night did not reach 41 F or less after cooling over 6 hours and did not reach the rapid cooling requirement to be 70 F or below after the first 2 hours of cooling. Per 3-501.14, A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 135 F to 70 F and (2) Within a total of 6 hours from 135 F to 41 F or less. Product discarded and manager will make sure cooling requirement are met by changing methods of cooling and verifying compliance with thermometer. 1.5
19. 3-501.16(A)(1) ; Priority; Some sausage patties in pan under heating unit had dropped below 135 F and were at 132 F. Must hot hold at 135 f or above. Manager reheated in microwave to above 135 F and verified temperature. 0.0
20. 3-501.16 (A)(2) and (B); Priority; Potentially hazardous foods in walk-in cooler all at 43 F (Beef roast 43 F, meat sauce 43 F, lasagna 43 F, etc.) Cold potentially hazardous foods shall be held at 41 F or less. Service call and determined during inspection that thermostat had gone bad and will be replacing. Manager advised that any ready-to-eat potentially hazardous foods can only be held for 4 days at 42-45 F and will discard any product reaching the end of the 4th day until cooler repaired. Small prep cooler with items from walk-in cooler at 43 F including sliced tomatoes 43 F. Shredded cheddar on top was 47-48 F and was discarded. 0.0
21. 3-501.18; Priority; Many prepared ready to eat foods in walk-in cooler not date marked from previous day and Sunday including roast beef, tuna salad, lasagna, etc. Those items that manager did not know when they were made were discarded. One container of French onion soup was at 8th day per date marking and was discarded.Per 3-501.18, Violation Codes (A) A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or PACKAGE that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). P 1.5
31. 3-501.15; Priority Foundation; Thick amount of hot Alfredo sauce placed in thick walled plastic container and did not reach required cooling time and temperature requirements using this method. Product Discarded and manager said they will use with an ice paddle or large pan with thinner product to facilitate cooling. Need to use thermometer to see if method results in compliance. Per 3-501.15, 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 0.5
34. 4-302.12; Priority Foundation; No small diameter probe thermometer available. Per 4-302.12, B) 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. Manager said that they will get today. Please notify inspector so that follow-up can be made within 10 days. 0.5
37. 3-305.11; Core; Many opened containers (pans, buckets) with prepared foods (tomato sauce, roast beef, meat sauce, etc.) in walk-in cooler and open shelving above. Need to cover stored foods in walk-in cooler to protect from contamination from above. Note that tomato sauce was observed to have cheese and corn on top of product and was discarded. 1.0
42. 4-903.11(A) and (B); Core; Storage rack of clean utensils next to breading areas dusty with flour. Plastic sheeting used to protect utensils was in poor repair and no longer protecting them. Keep clean utensils in a clean place. 0.5
45. 4-501.11; Core; Door remaining gapped when closed on prep cooler and needs to be adjusted. One knob missing from cook range. Keep equipment in good repair and keep doors adjusted to be tight fitting. 0.0
46. 4-501.14; Core; Inside of dish has must scale build-up and is dirty and needs to be cleaned especially in corners where there is build-up. 0.0
47. 4-602.13; Core;Shelving in walk-in cooler, underside of grill, prep cooler, hot holding cabinet, hood filters, clean dish storage shelving and sides of equipment dirty and need to cleaned. Per 4-602.13, 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; Grease has been cleaned off dumpster pad but some on ground at edge of pad needs to be scooped up and properly disposed of in dumpster. Keep dumpster area clean. 0.0
53. 6-501.11; Core;Missing grout around many floor tiles in work areas. Keep physical facilities in good repair. 0.5
53. 6-501.12; Core;Floors with dirty accumulation of grease and food debris against walls, in corners and under equipment. Ceiling dirty over cook line. Floor in walk-in cooler dirty. Per 6-501.12, PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean 0.0
54. 6-303.11; Core;Hood lights had not been turned on. Turned on during inspection. Need to replace bulbs in overhead fixtures over slicer area and back prep areas that are out. Per 6-303.11, lighting should be at least 50 ft candles where employees are working with food.

3.) Amici`s Pizza and Sports Bar
Location: 929-A Concord PKY S CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 01/16/2019
 
Score: 92.5
#  Comments Points
14. 4-602.11; Core; Some drink nozzles on the drink machine in the dining room and the nozzles on the soda guns in the bar have an accumulation of soil. 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. 1.5
19. 3-501.16(A)(1) ; Priority; A pizza in the hot hold unit and meatballs in a hot hold unit were below 135 degrees F. Potentially hazardous foods intended for hot holding shall be kept at 135 F or above. The pizza was discarded during the inspection and the meatballs were reheated to above 165oF during the inspection. 1.5
20. 3-501.16 (A)(2) and (B); Priority; Food items in the glass reach-in cooler are in-between 42-45 degrees F. Potentially hazardous foods intended for cold holding shall be maintained at 41oF or below. Discussed with owner the need to service the unit in order to keep the food items at the proper temperature. All items were within 4 days of preparation. 0.0
21. 3-501.17; Priority Foundation; Food items in refrigeration equipment and freezers that were cooked and frozen and taken from the freezer were not dated for when they were cooked and frozen or when they were taken from the freezer. 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. Freezing stops the date marking "clock" and when they are taken from frozen the date marking clock continues. Need to date food items when the are cooked and frozen and taken from frozen. All food items were appropriately date marked during the inspection. 1.5
21. 3-501.18; Priority; Col slaw in the prep cooler had a discard date of 1/14 and a container of queso in the reach-in cooler has a discard date of 1/7. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it Exceeds the temperature and time combination specified in par. 3-501.17(A). The food items were discarded during the inspection. 0.0
36. 6-202.15; Core; Need to screen outer area near the walk-in coolers and a door sweep on the screen door when keeping the back door open. outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. 0.0
37. 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: (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. 1.0
45. 4-501.11; Core; The gaskets on many refrigeration units are 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. Shown to owner today. 1.0
52. 5-501.13; Core; The plug in the bottom of the dumpster is missing. Receptacles and waste handling units used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. 0.5
53. 6-501.12; Core; Clean floors in corners, up against the walls, and in hard to reach areas. Clean dust and splash from walls behind prep stations. Clean dust from ceiling tiles and vent screens. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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