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Cabarrus Magazine

Restaurant Health Inpsection Report: 4/16/19-5/15/19

May 17, 2019 04:16PM ● By Kristy 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) Divine Fish & Fixins

Location: 981 CENTRAL DRIVE NW SUITE 140 CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 04/22/2019
 
Score: 99
#  Comments Points
42. 4-901.11; Core; Metal and plastic containers on the clean dish shelves above the three compartment sink are stacked wet. Shown to manager today. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried. Do not stack wet. 0.5
45. 4-501.11; Core; The gaskets on the doors of the reach-in cooler are torn in places. Shown to manager today. 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
47. 4-602.13; Core; The hoods above the fryers have an accumulation of grease and sides of cooking equipment have some accumulation of grease. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

2) Arby's

Location: 1315 SOUTH CANNON BLVD KANNAPOLIS, NC 28081
Facility Type: Restaurant
Inspection Date: 05/01/2019
 
Score: 99
#  Comments Points
20. 3-501.16 (A)(2) and (B); Priority; AS OF 1/01/2019 ALL COLD HELD PRODUCT MUST BE HELD 41 DEGREES OR LESS-OBSERVED SEVERAL ITEMS-TOMATOS,BRISKET,LETTUCE,CHEESES ON PREP UNIT ABOVE 41 DEGREES AND SHREDDED LETTUCE AND TOMATOS IN WALKIN IN 42 DEGREE RANGE-ITEMS PREPED MUST BE PROPERLY COOLED PRIOR TO PLACING ON PREP UNIT AND HAVE 4 HOURS TO COOL PREPED ITEMS TO 41 OR LESS. (A) (2) At a temperature specified in the following: (a) 5 C (41 F) or less; P 0.0
46. -302.14; Priority Foundation; DID NOT HAVE QUAT TEST STRIPS TO CHECK SANITIZER LEVELS, THEY HAD SOME TYPE OF PH STRIP AND CHLORINE STRIPS. MUST GET QUAT TEST STRIPS TO CHECK SANITIZER LEVELS. WILL FOLLOW UP. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf 0.5
53. 6-501.12; Core; CEILING TILES IN KITCHEN AREA ESPECIALLY OVER OVEN AND AROUND ICE MACHINE NEED DETAIL CLEANING, ALSO BETTER FLOOR CLEANING NEEDED UNDER AND AROUND 3 COMPARTMENT SINK AND IN DRY STORAGE AREA. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean

3) Burgerim

Location: 4043 Harris Square DR HARRISBURG, NC 28075
Facility Type: Restaurant
Inspection Date: 04/25/2019
 
Score: 99
#  Comments Points
1. 2-102.12; Core;Person in charge at the time of inspection was not certified as a Food Protection Manager. No points deducted for 210 days from permit on 12-20-18. 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. 0.0
13. 3-302.11; Priority; Several gallon of milk stored under raw meat in walk-in cooler Do not store ready to eat foods under raw meat. Moved during inspection. 0.0
31. 3-501.15; Priority Foundation; Fried chicken was observed cooling 4 inches deep in pans on dry storage shelving at 87-105 F. Manager said that chicken was cooked an hour ago. A thick portion cooling at room temperature is not a proper cooling method that facilitates the cooling time and temperature requirements. Manager placed chicken in thin layers on sheet pans and placed in walk-in for rapid cooling. Make sure that cooling method facilitates rapid cooling from 135 to 70 F or below in the first 2 hours of cooling and to 41 F or less after a total of 6 hours. 0.5
41. 3-304.12; Core; Portion cups used to dip condiments in prep cooler and stored down in product pan. Need to use handled scoop and keep handle out of product if leaving in product.

Bottom 3

1) Southern China

Location: 591 WARREN C. COLEMAN BLVD S CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 05/15/2019
 
Score: 88.5
#  Comments Points
1. 2-102.11; Core; The PIC during the inspection was not a Certified Food Protection Manager. The person that is certified was not present. The PERSON IN CHARGE shall demonstrate this knowledge by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. 2.0
4. 2-401.11; Core; Observed an employee drink from a beverage container that did not have a lid (or straw) and container is being stored on a shelf above open fried chicken pieces. 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. 1.0
6. 2-301.12; Core; After washing and drying hands, must turn the water off with a paper towel or use some other method to avoid recontaminating hands. Employees were not doing this. 0.0
13. 3-302.11; Priority; 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. Observed raw chicken stored above sauces in walk-in cooler and in the prep cooler. Also, observed cooked chicken stored in cardboard box that raw chicken was delivered in. 1.5
14. 4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The can opener blade and some knives near the handles had some build-up on them. All were sent back to be washed. 0.0
15. 3-306.14; Priority; A small bowl of hot spice in oil with a lid was given to a customer with a spoon for use at her table. After she was finished dining, the container was removed from the customer's table and stored to be re-used instead of discarded. After being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may not be offered as FOOD for human consumption. FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) may be RE-SERVED from one CONSUMER to another if: (1) The FOOD is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original PACKAGE and is maintained in sound condition. Discussed with the PIC and they discarded the food item and the disposable spoon. 1.0
20. 3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods (garlic and oil mixture, fried chicken, egg rolls) must be stored at 135 degrees or above or 45 or below. Many food items are left sitting out during lunch that must be refrigerated. All were outside of temperature requirements. All were put back into the refrigerator. Discussed this with the PIC. The egg rolls and the fried chicken were labeled for using Time as a Public Health Control, but the PIC could not show me a procedure. He got the manager on the phone and he was still unable to show me a written procedure. There must be a written procedure before using Time as a public Health Control. Procedure must be written in advance of implementing the procedure and must include the specific food items, how they will be labeled with the time and that they must be discarded after 4 hours. 1.5
26. 7-202.12; Priority; The spray cans of Raid and Hot Shot are for residential/home use only. Chemicals were removed from restaurant to correct. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT 0.0
37. 3-305.11; Core; Food shall be protected from contamination by storing the food at least 6 inches above the floor. In the walk-in cooler, there were bags meat that were stored on the floor. 1.0
37. 3-307.11; Core; Plastic Thank You bags that are labeled that they are not for food storage, had food stored in them. Food must be protected from sources of contamination. 0.0
39. 3-304.14; Core; Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical solution. Observed several damp wiping cloths that were stored on food contact surfaces between use. 0.5
42. 4-901.11; Core; After cleaning and sanitizing, equipment and utensils: shall be air-dried or used after adequate draining, before contact with FOOD. Allow containers proper time to air dry before stacking. 0.5
42. 4-903.11(A) and (B); Core; Store utensils and equipment in a clean place. The shelf above the pot sink where clean containers are stored needs cleaning. 0.0
45. 4-205.10; Core; Two domestic refrigerators used to store egg rolls, fried chicken, and other products are in operation near fryers. Except for toaster, 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 2.0
45. 4-501.11; Core; Equipment must be kept in good repair. The floor in the walk-in cooler is in poor repair. The gasket on the walk-in cooler and the larger domestic cooler 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. There is one small shelf in the walk-in cooler that is rusty that needs to be replaced. 0.0
53. 6-501.12; Core; Clean ceiling and wall in corner by the hood. Clean floors in corners and under equipment. Clean rusty ceiling strips. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

2) Biryani Pot Indian Cuisine

Location: 8455 Pit Stop CT Suite 150 CONCORD , NC 28027
Facility Type: Restaurant
Inspection Date: 04/26/2019
 
Score: 92
#  Comments Points
1. 2-102.12; Core; The person that is certified was not present when I arrived. Points will not be deducted until 180 days from the date on 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. 0.0
7. 3-301.11; Priority; Observed employee handle ready-to-eat naan with bare hands. Except when washing fruits and vegetables, 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. Employee was corrected. 1.5
18. 3-501.14; Priority; Must cool from 135 degrees to 70 within 2 hours and to 41 degrees within 4 more hours. Total time for cooling from 135 degrees is 6 hours. Some food that was put into the cooler last night was still not down to 41 degrees. Food was discarded during the inspection. 1.5
20. 3-501.16 (A)(2) and (B); Priority; Must store all cold potentially hazardous foods at 41 or less. There was containers of food stacked on top of other food in the top of the prep cooler. Food stored like this will not stay cold enough. Food was discarded during the inspection. 0.0
31. 3-501.15; Priority Foundation; Some food that had been cooled from yesterday had not been separated into multiple containers or thin portions. All food that was above 45 degrees that was cooled improperly 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; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (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. 0.0
35. 3-302.12; Core; Some of the spices that were not in the original container did not have labels on the containers. 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
36. 6-202.15; Core; Back door was propped open and I observed flies inside. 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. If used for ventilation, openings must keep insects out by using: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. 1.0
37. 3-305.11; Core; There were open food containers stored on the floor throughout kitchen and walk-in cooler and food uncovered in the walk-in. 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
38. 2-402.11; Core; There were employees that were preparing food that were not wearing 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. 0.5
40. 3-302.15; Core; Observed employee cutting cantaloupe without having washed it first. 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; Many pans, etc had been stacked wet or not turned over to be allowed to drain. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining 0.5
45. 4-501.11; Core; Replace torn gaskets and rusty and chipping shelves in walk-in cooler and refrigerator. Equipment must be kept in good repair. 1.0
45. 4-101.19; Core; Must replace or seal any raw wood in the kitchen that is used for shelving or as a bracket or brace. 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. 0.0
47. 4-601.11(B) and (C); Core; There was some build-up of food splash and grease on shelves and cooking equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. 0.5
49. 5-203.14; There was not a vacuum breaker on the can wash spigot where a hose is attached. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap; or (B) Installing an APPROVED backflow prevention device Priority; 0.0
52. 5-501.113; Core; The dumpster doors and lids must be kept closed. The dumpster was overflowing with trash and lids and doors were open. This is a shared dumpster and there appeared to be construction materials in dumpster. Must discuss with owner about picking up more frequently or adding another dumpster. 0.0
53. 6-501.11; Core; Physical facilities must be kept in good repair. The floor tile and tile base is in poor repair in a few areas. Some areas have already been repaired. 0.0
54. 6-202.11; Core; There were some light bulb covers that were missing in the kitchen. One other was not securely in place. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

3) Asian Café

Location: 6161 Bayfield PKY CONCORD , NC 28027
Facility Type: Restaurant
Inspection Date: 04/24/2019
 
Score: 92.5
#  Comments Points
4. 2-401.11; Core; A plate of employee food was on top of the prep cooler. 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. The food item was moved to the appropriate location during the inspection. 0.0
14. 4-601.11 (A); Priority Foundation; Slicer had much food debris build-up on supports and blade guard. Need to make sure slicer is cleaned, rinsed and sanitized after use. The ice scoop and ice bucket for the large ice machine was dirty. Some plastic containers on the shelving above the three compartment sink had date marking stickers on them. When stacked they are touching the inside of the container above. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf. The slicer was cleaned during the inspection an the ice scoop. The plastic containers, ice scoop, and bucket was taken to the dish area to be washed. 1.5
20. 3-501.16 (A)(2) and (B); Priority;Food items in the top of prep units were in-between 42-45 degrees F. Potentially hazardous foods intended for cold holding shall be maintained at 41oF or below. Disscussed with the manager the need to keep the top lids covered when not in use, cool items to 41oF or below before placing them in the top of the prep coolers, using metal containers, placing food items directly in the pans, and not to overfill the containers. Food items were reduced by half in the top of the prep coolers during the inspection. 1.5
21. 3-501.17; Priority Foundation; Cooked shrimp in the walk-in freezer was not marked when the food item was 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. Per owner, the shrimp was prepared on Monday and the food item was date marked during the inspection. 0.0
22. 3-501.19; Priority Foundation; The procedure for the sushi rice using time as a public health control does not specify how the food item is marked. They are currently marking the times for the rice in a time log. Sushi rice that was prepared on 3:30 was not marked in the time log. 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 (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf". 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; Pf. The rice was marked during the inspection. Contact inspector with the corrected procedure that includes the method of marking the time for the food item when it comes from temperature control. Contact the inspector in no more than 10 days from the date of this inspection. 0.0
23. 3-603.11; Priority Foundation; The sushi menu and the take out menu do not have a consumer advisory. The dine in menu did not have any food items asterisked that may be served raw or undercooked linking it back to the reminder. if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, 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. Pf (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf (C) 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; Pf (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf 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. Pf Must ad a consumer advisory to the sushi and take out menu and food items that can be served raw or undercooked need to be asterisked on the dine in menu. Must comply in no more than ten days from the date of this inspection. Contact inspector as soon as the menus have the consumer advisory. 0.0
26. 7-102.11; Priority Foundation; A spray bottle with degreaser was labeled sanitizer. 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. The spray bottle was discarded during the inspection. 0.0
31. 3-501.15; Priority Foundation; Cooked noodles and cooked chicken pieces were cooling in deep covered containers in the walk-in cooler. 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. The noodles were placed on ice and the chicken was separated into different containers to make thinner layers during the inspection. 0.5
35. 3-302.12; Core; Many containers of sugar and seasonings were not labeled with the name of the item. 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
36. 6-202.15; Core; A door sweep needs to be installed and holes/gaps in the door need to be fixed/sealed if only the screen door is 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; Containers of food items in the walk-in cooler were not covered. Unless on top shelf, prepared foods need to be covered to protect from overhead contamination. 0.0
37. 3-307.11; Core; Food items were being stored in grocery bags and trash bags. These are not food service bags. Food shall be protected form contamination. 0.0
39. 3-304.14; Core; Wet wiping cloths were observed sitting out on food preparation surfaces and counters. 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
41. 3-304.12; Core; Two knifes were observed being stored in-between the prep cooler and table. Knives at the sushi area are being stored on napkins that have debris on them. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or (F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified 4-602.11(D)(7). This is not a clean place. The knifes were taken to the dish area to be washed during the inspection. 0.5
42. 4-901.11; Core; Metal pans and plastic tubs were stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air dried. 0.5
45. 4-501.11; Core; Gaskets on some refrigeration equipment are torn (including walk-in cooler door). 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. 4-101.19; Core; Shelves in the walk-in cooler/freezer are rusty. 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. Replace shelves in walk-in cooler/freezer if the rust cannot be cleaned off. 0.0
45. 4-202.11; Priority Foundation; A plastic spoon was cracked and 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. The spoon was discarded during the inspection. 0.0
47. 4-602.13; Core; The sides of cooking equipment have an accumulation of grease and food debris. The shelving of the walk-in cooler also needs cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 0.5
52. 5-501.114; Core; Both trash dumpsters do not have plugs in the dumpster drain hole. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. 0.5
53. 6-501.11; Core; Grout is missing in-between tiles in the dish washing/food preparation areas in the kitchen. Shown to owner today. PHYSICAL FACILITIES shall be maintained in good repair. 0.5
54. 6-202.11; Core; The shields for the lights in the preparation area are missing of broken. light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. 0.0
54. 6-305.11; Core; Employee jackets were observed being stored on the dry storage shelves. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.






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