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Cabarrus Magazine

Cabarrus Magazine Restaurant Inspection Report: 3/16/19-4/15/19

Apr 17, 2019 10:52AM ● By Jason Huddle
Restaurants are ranked by health inspection scores, as reported by the Cabarrus Health Alliance, for the dates specified. Any establishments which do not prepare their own food, serve food via a third party or are not open to the general public, are omitted (as of 3/21/19). In cases of a tie, the number of major violations will serve as the tie-breaker. If the number of major violations are the same, the total number of violations will then break the tie.


Top 3
1.) La Pequena
Location: 923 S Main ST KANNAPOLIS, NC 28083
Facility Type: Restaurant
Inspection Date: 03/20/2019
 
Score: 99.5
#  Comments Points
34. 4-502.11(B); Priority Foundation; Both stem thermometers were out of calibration. FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Calibrated during the inspection. 0.5
45. 4-205.10; Core; One of the 3 blenders is labeled "for household use only". Remove this blender. 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.

2.) 2 Gals Kitchen
Location: 80 Union St S CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 03/20/2019
 
Score: 99.5
#  Comments Points
21. 3-501.17; Priority Foundation; Opened small bucket of feta not date marked. Date marking required for moist cheeses like feta, goat cheese, ricotta, mozerella in brine, etc. Manager marked bucket with day opened. 0.0
38. 2-303.11; Core; Several employees ngaged in food preparation wearing watched on wrists. 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. 0.5
53. 6-501.12; Core; Ceiling with some dust accumulation at grill prep area. Keep clean.

3.) East Coast Wings and Grill
Location: 7236 Caldwell RD HARRISBURG, NC 28075
Facility Type: Restaurant
Inspection Date: 04/01/2019
 
Score: 99
#  Comments Points
38. 2-302.11; Priority Foundation; Employee observed scooping ice for beverages in bar with painted nails. Per 2-302.11, B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. This is a priority foundation item and must be in compliance. Discussed with manager and employee instructed to use when working with exposed food such as scooping ice. 0.5
47. 4-602.13; Core; Bakers rack at grill area is dirty from food splash. Keep clean. 0.0
53. 6-501.12; Core; Wall dirty behind grill top. Floor dirty in area between walk-in cooler and wall, and behind grill in corner. Drains dirty in bar with scum build-up. Per 6-501.12, (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 0.5
53. 6-501.11; Core; Threshold to walk-in cooler loose and dirty water underneath. Need to reattach threshold and seal. Keep physical facility in good repair.


Bottom 3
1.) ICHIBAN BUFFET SUSHI & HIBACHI
Location: 8623 CONCORD MILLS BLVD. CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 03/27/2019
 
Score: 90
#  Comments Points
8. 5-202.12; Priority Foundation; None of the handsinks in the kitchen area had warm water of at least 90 degrees as required. The mixing valves were adjusted at each of the handsinks during the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet 1.0
14. 4-501.114; Priority; When sending pans through the dishmachine, no chlorine was being dispensed (0ppm on test strip). A repairman was called and the issue was corrected. When filling the pot sink with sanitizer, do not add water. The water comes out of the tube already properly mixed. Adding water has diluted the sanitizer in the sinks and it was not 150 ppm as required. Sink was drained and refilled. 1.5
14. 4-601.11 (A); Priority Foundation; Many metal pans that were washed yesterday had been put up still dirty. All of these were sent back to be rewashed. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. 0.0
18. 3-501.14; Priority; A couple of containers of food that had been cooled over night was not yet down to 41 degrees. The container of food that was above 45 degrees was discarded. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); and (2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less 0.0
21. 3-501.17; Priority Foundation; There was no food in the restaurant that was date marked. 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. The day of preparation shall be counted as Day 1. Gave manager handout on datemarking. Items were datemarked during the inspection. 1.5
22. 3-501.19; Time as a public health control is being used for various foods including the sushi rice, but there is no written procedure that could be found and none of the food items are being labeled with the time it came out of temperature control. Some items that was used yesterday on the sushi bar were refrigerated and put out again today. All of these items were discarded. The manager said that all items on buffet are discarded at 3pm. Need to identify what items on the buffet that is going to use Time as a Public Health Control and create a procedure for these items. 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. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 5 C (41 F) or less, when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Priority Foundation; 1.0
23. 3-603.11; Priority Foundation; There was no consumer advisory posted and there was nothing that identified the sushi that was made with raw fish. The PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure must identify the food item that is on the buffet that is raw and identifying it with an asterisk. REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions 0.5
26. 7-203.11 ; Priority; A container that stored a detergent was being used to store noodles in water. Noodles were discarded. A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. 1.0
31. 3-501.15; Priority Foundation; There were 3 containers of food stacked on top of each other in the walk-in cooler. The top container was fine. The bottom 2 were above 41 degrees (one was 42-45) Do not stack hot containers of food. The bottom container of food was discarded. 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. 0.5
37. 3-305.11; Core; One of the refrigerators has a condensation drip. Water was dripping onto some of the pans of food (food had plastic wrap on it). There was some containers of food stored on the floor in the walk-in coolers. 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. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on 1.0
37. 3-307.11; Core; Observed some employees not using an ice scoop when scooping ice. They were using the customer's cup. Handling the outside of the cup and then dragging the cup through the ice can be a potential source of contamination. 0.0
42. 4-901.11; Core; Many pans, bowls, cups, etc were stacking wet from yesterday. Also observed an employee towel some wet pans. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining, 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. 1.0
46. 4-302.14; Priority Foundation; Unable to locate the test strips for the quat sanitizer used in the pot sink. A repairman came and was able to provide them with the test strips during the inspection. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. 0.5
53. 6-501.12; Core; Physical facilities must be kept clean. The floor needs cleaning under the hibachi area. 0.5
54. 6-303.11; Core; Several light bulbs are out in the dishwashing area. Lighting is too dim in this area. Replace light bulbs.

2.) Los Reyes Supermarket
Location: 1897 Warren C. Coleman BLVD CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 03/26/2019
 
Score: 90
#  Comments Points
6. 2-301.15; Priority Foundation; Cook washed hands at the pot washing sink. Discussed this with Juan. 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 2.0
7. 3-301.11; Priority; Cook was handling tacos and other ready-to-eat food items after they had been heated. Discussed with Juan. Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, 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 1.5
8. 6-301.12; Priority Foundation; Must provide disposable towels at all handsinks. There were non at any of the sinks. All were replaced during the inspection. 1.0
8. 6-301.11; Priority Foundation; There was no soap in the restroom. Must provide soap at all employee handsinks. This was replaced during the inspection. 0.0
8. 5-202.12; Core; There was no warm water at the handsink in the restroom. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. 0.0
11. 3-101.11; Priority; There was cheese in the self-service case (some commercially packaged and others that were packaged at the store) that had mold on it. All of this was discarded during the inspection. FOOD shall be safe, unADULTERATED, and, as specified under sec. 3 601.12, honestly presented 1.0
19. 3-501.16(A)(1) ; Priority; None of the hot food in the hot hold unit was 135 or above as required. Unit was turned too low. Unit was turned up during the inspection. 1.5
20. 3-501.16 (A)(2) and (B); Priority; One of the cold case units was not cold enough. Potentially hazardous food in it were discarded during the inspection. Must maintain all cold potentially hazardous foods at 41 or less. Food in the walk-in cooler was between 42-45 degrees. This cooler needs to be turned down and must discard any opened deli meats in cooler after 4 days. Discussed this with Juan. 1.5
40. 3-302.15; Core; Lemon was not going to be washed before cutting. 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. 0.0
45. 4-205.10; Core; Opened packages of ham and some cooked beef was stored in a glass cooler that is labeled for packaged products and bottled drinks only. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use 1.0
45. 4-501.11; Core; Equipment must be kept in good repair. There are rusty shelves in the walk-in cooler that need to be replaced. 0.0
53. 6-501.12; Core; Clean splash from walls kitchen areas. Clean grease from ceiling tiles above grill in Kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 0.5
53. 6-501.11; Core; Floor, walls and ceilings must be kept in good repair. The floor tile in the market is broken in a couple of places.

3.) LOCAL 25 RESTAURANT
Location: 25 UNION ST N CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 03/26/2019
 
Score: 91.5
#  Comments Points
1. 2-102.12; Core; No one with certification as a certified food protection manager at the time of the inspection. 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. 2.0
7. 3-301.11; Priority; Employee began handing lettuce with bare hands to process. No bare hand contact with ready to eat foods. Manager corrected employee and had employee don gloves. 1.5
13. 3-302.11; Priority; Bags of raw hamburger patties stored over containers of ready to eat food in reach in cooler. Head of lettuce had been placed on top of box of raw meat. Moved during inspection. Keep raw animal foods separated from ready to eat foods. 1.5
20. 3-501.16 (A)(2) and (B); Priority; Pans of raw meats were over ice at grill and were not maintaining 41 F or less including raw pork 62 F, raw hamburger 47 F and raw chicken 53 F. Ice had melted away from bottoms of pans. Ice replenished. Crab cakes had been placed in small cooler at lunch and cooler frozen up and at 51 F. Crab cakes placed in walk-in. Sliced tomatoes 44 F in small cooler. Everything removed from small cooler to defrost. Plastic quart containers of cut cabbage 56 F and pimento cheese 61 F sitting in top pan of prep cooler and cut lettuce 56 f, quart shrimp stock 55 F in bottom and not maintaining 41 F or less. Manager discarded all 4 items and will change how items are held in cooler so items are down in cooler pans or properly cooled before putting underneath. Cold potentially hazardous foods must be maintained at 41 F or less. 1.5
31. 3-501.15; Priority Foundation; Cooling foods had been placed in quart plastic containers with tight fitting lids about an hour and a half before inspector came including tomato soup 88-98 F, chicken stock 70 F and shrimp stock 80 F. These items were not on track to reach 70 F or below within the first 2 hours of cooling and putting warm food in tightly lidded plastic containers and stacking is not an approved cooling method. Soup and chicken stock placed in ice bath in pots and shrimp stock discarded. Carmelized onions cooked and placed in quart plastic container and were at 55 F from just before lunch. These were spread out in metal pan and placed in walk-in cooler for rapid cooling. Need to establish a standard procedure for cooling, monitor with a thermometer to assure 135 F to 70 F or below is reached within the first 2 hours of cooling and 135 F to 41 F or below is reached in a total of 6 hours. Proper cooling methods include ) 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. 0.5
37. 3-305.11; Core; One bucket of food sitting on floor of walk-in cooler downstairs. Keep all food stored 6 inches off of the floor. 0.0
39. 3-304.14; Core; One wet wiping cloth out on counter. Need to keep in proper strength sanitizer. 0.0
42. 4-901.11; Core; Observed employee towel drying utensils after sanitizing. Air drying required. 0.5
45. 4-501.11; Core;Walk-in cooler door does not seal at bottom. 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. 0.0
46. 4-501.110; Priority Foundation; Chemical dish machine in use and maximum water wash and rinse temperature was 100 F for all racks washed. Per 4-501.110, B) The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49 C (120 F). Inspector noticed that spray arm at 3 compartment sink was being used intermittently and hot water lever and cold water faucet handles were being left in the "on position" so spray arm would be ready to use. When handles were turned in the off position, water got up to 117 F. When hot water faucet handle of spray arm at dish machine was turned to the off position water got up to 120 F. To get sanitizer, handles also have to be turned on and dish machine drops in temperature back to 100 F. This is a priority foundation item and must be in compliance with wash and rinse temperatures of dish machine at 120 F. 0.5
53. 6-501.11; Core; Wall base missing and wall no longer sealed at floor under dish machine. Floor tiles damaged, cracked and missing in kitchen. Keep physical facilities in good repair.

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