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Cabarrus Magazine

Restaurant Health Inpsection Report: 5/16/19-6/15/19

Jun 17, 2019 03:22PM ● 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. Mike’s Deli & Bagels

Location: 5303 Poplar Tent RD Suite 110 CONCORD, NC 28027

Facility Type: Restaurant

Inspection Date: 05/28/2019

Score: 99.5

 

47.

4-602.13; Core; THERE IS A LOT OF GREASE BUILDUP ON TOP OF DRAWER REFER UNDER GRILL, ALSO NEED TO CLEAN THE GREASE SPLATTER OFF STAINLESS WALL BEHIND GRILL-OLD GREASE SPLATTERS. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues

0.5

53.

6-201.17; Core; COUPLE OF VENT COVERS IN KITCHEN AREA STARTING TO SHOW SOME RUST-NEED TO CLEAN/REFINISH. (B) Except as specified in par. (B) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be EASILY CLEANABLE.

 

 

2. Vortex Bottle Shop

Location: 4469 SCHOOL HOUSE COMMONS HARRISBURG, NC 28075

Facility Type: Restaurant

Inspection Date: 06/06/2019 

Score: 99.5

 

14.

4-602.11; COUPLE SPOTS OF SLIGHT MOLD BUIDLUP IN SIDE OF ICE MACHINE-NEED TO CLEAN ON A FREQUENT BASIS. (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

52.

5-501.15; Core; BOTH DOORS ON DUMPSTER LEFT OPEN-MUST KEEP CLOSED AT ALL TIMES. (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers

0.5

52

.

5-501.115; Core; THERE IS A LOT OF SPILLED TRASH ON GROUND AROUND DUMPSTERS-KEEP AREA CLEAN AND PICKED UP. 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

 

 

3. 2 Gals Kitchen

Location: 80 Union St S CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 06/12/2019

Score: 99.5

 

13.

3-302.11; Core; Box of unwashed lettuce stored on shelf over ready to eat foods in tall two door reach-in including potato salad. Need to store unwashed produce below containers of pre-washed greens and containers of prepared ready-to-eat foods. Per 3-302.11, food shall be protected by 8) Separating fruits and vegetables, before they are washed from READY-TO-EAT FOOD.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Container of potato salad 44 F in Tall 2 Door produce cooler, and pimento cheese 42 F and heavy cream 43 F in wait staff cooler. Thermometers in both coolers holding above 41 F. Cold potentially hazardous foods must be held at 41 F or less. Need to keep in other refrigeration if cannot maintain 41 F or less. Note that date marking requires a discard date of 4 days when held between 41 F and 45 F.

0.0

54.

6-303.11; Core;Several light bulbs are out in kitchen and one in hood. Replace bulbs. Lighting requirement are as follows: B) At least 215 lux (20 foot candles 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; and at least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Note that additional task lighting may be needed or brighter overhead lights to meet requirements.

 

 

Bottom 3

 

1. Lane Street Grill

Location: 2011 LANE STREET KANNAPOLIS, NC 28083

Facility Type: Restaurant

Inspection Date: 06/04/2019

Score: 91.5

 

20.

3-501.16 (A)(2) and (B); Priority; Whole shell eggs and pre cut lettuce in the reach-in cooler in the back area were 50-52 degrees F. The internal temperature of the cooler is 50oF. 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. The reach-in cooler in the back area had been turned to a higher temperature setting yesterday due to excess ice. The eggs in the reach-in cooler in the back area were discarded during the inspection. The lettuce was marked to not use and per owner, will take the lettuce home. Discussed with management the need to turn down the temperature on the units in order to hold the food items at 41oF or below. Do not use the back reach-in cooler until it has an internal temperature of 41oF or below.

1.5

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 5/28. 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

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

47.

4-602.13; Core; The sides of cooking equipment have an accumulation of grease and food debris. Shelving in the kitchen area is dirty in areas and dusty. 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. The ceiling in the back storage area needs to be repaired. 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. Sticky Fingers

Location: 8021 CONCORD MILLS BLVD CONCORD, NC 28027

Facility Type: Restaurant

Inspection Date: 06/06/2019

Score: 92.5

 

1.

2-102.11; Core; Certified food protection manager is not present during the inspection. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. 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

1.

2-103.11 (A) - (L); Priority Foundation; Staff was not using dish machine, but the dish machine was not sanitizing when checked by the inspector. EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING. Serviced was called and dish machine was repaired while here. Manager will monitor

0.0

17.

3-403.11; Priority; Pulled pork 119 F and pulled chicken 125-129 F were put in a hot holding cabinet after being reheated. Potentially hazardous reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165oF for 15 seconds. Manager reheated to 165 F. Need to use thermometer to verify the reheat temperature before putting foods to hot holding.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Several pans of coleslaw and gallon of milk in the walk-in beer cooler were 44 F. Raw hamburger patties, turkey patties, and chicken breasts in the grill cooler drawers were between 53 and 57 degrees F. Drawers were not closing properly. Cold held potentially hazardous foods shall be maintained at 41 F or below. Since the meats were put in cooler drawers just before lunch, manager put the meats in the walk-in cooler, and will not use that cooler until repaired to close properly. Milk and coleslaw were also put in the walk-in cooler and manager will not use the beer cooler for potentially hazardous foods until it maintains 41 F or below. Need to monitor cold holding temperatures for compliance.

1.5

26.

7-102.11; Priority Foundation; Several spray bottles containing bleach, sanitizers, and degreasers were not labeled in the kitchen and the chemical room. 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. Manager discarded the bottles.

1.0

36.

6-501.111; Core; Live roaches observed under grill table and on the wall. Fruit flies observed in the chemical room and the dish machine area.The PREMISES shall be maintained free of insects, rodents, and other pests.

1.0

37.

3-305.11; Core; Corn was stored under a leaking condenser in the reach in cooler. FOOD shall be protected from contamination by storing the FOOD in a clean, dry location. Corn discarded. Until cooler repaired, make sure pan is catching water to protect food from drip.

0.0

38.

2-303.11; Core; Food employee wore bracelets while handling food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Employee was educated during the inspection.

0.0

41.

3-304.12; Core; Drink cup used to scoop sugar and down in sugar bin. Need to use handle scoop and store with handle out of sugar. Cup removed.

0.0

43.

4-903.11(A) and (C); Core; Catering pans and to go boxes were not inverted or otherwise protected when stored on shelving. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.

0.0

45.

4-501.11; Core; The condenser of the reach-in cooler is draining water into the unit. Repair so that water drains out properly. Grill cooler door is loose and not sealing when closed. Ice shield is missing thumb screws-need to replace. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Keep equipment in good repair.

1.0

45.

4-202.11; Priority Foundation; Several cutting boards were in poor repair with damaged, eroded surfaces. Food contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Manager discarded the damaged cutting boards.

0.0

47.

4-602.13; Core; Fans in the kitchen have an accumulation of dust and grease. Need to clean old cooler used to support grill where grease is accumulated. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Keep clean.

0.0

53.

6-501.11; Core; Floor tiles and wall base in poor repair throughout kitchen and dish washing area and missing grout. Wall covering loose at corners and no longer sealed. Need to seal around pipes under dish machine. Physical facility shall be kept in good repair.

1.0

53.

6-501.12; Core; Dirty standing water in the kitchen and dish room where grout and tiles are missing. Dirty accumulation under dish machine. Ceiling dusty and vent grates are dirty. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

 

 

3. Sandy’s Pizza and Subs

Location: 8930 East Franklin ST MT PLEASANT, NC 28124

Facility Type: Restaurant

Inspection Date: 06/05/2019

Score: 92.5

 

1.

2-102.12; Core; No one onsite is food safety certified. (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

6.

2-301.15; Priority Foundation; When washing hands, employees must use hand sink. Observed employee wash hands in three compartment sink. Employee educated. 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. Pf

0.0

6.

2-301.12; After washing hands at hand sink, must use paper towel to turn off the faucet at the sink to avoid contaminating hands again. Employee educated. (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. Core;

0.0

14.

4-601.11 (A); Priority Foundation; Slicer blade with old cheese build-up around the groove of the blade. Shown to Owner today, needs to be thoroughly cleaned (washed, rinsed, and sanitized). Began cleaning while here today. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

1.5

14.

4-702.11; Priority; Must sanitize utensils and pots after washing and rinsing before using again. Employee educated and sink filled with sanitizer and items left in sink for at least one minute before pulling for use. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P

0.0

18.

3-501.14; Priority; Large bowl of lo mein noodles that had been cooked at 6pm previous evening in bottom of reach-in cooler at 49 degrees F. Large pot of cooked chicken wings from previous evening at 53 degrees F on shelf in same unit. All other items in cooler 41 degrees F or less. Must properly cool from hot to 70 degrees F within first two hours and then to 41 degrees F and below within next four hours for a total of 6 hours. All food was discarded by owner while here today. (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

1.5

21.

3-501.18; Priority; Pans of portioned lasagna and bags of lo mein noodles held past allowed 7 days, discarded by owner while here today. Can only hold foods up to 7 days when held 41 degrees F and below. (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

1.5

21.

3-501.17; Hard boiled eggs and pizza toppings with old dates from previous items on pans, dates were corrected with new stickers while here today (educate employees responsible for this). Cole slaw and cut cabbage for egg roll mix with no dates, dated while here 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 Priority Foundation;

0.0

31.

3-501.15; Do not place large amount of noodles and wings in pots/bowls to cool in reach-in cooler, need to place small amounts, spread items out to cool. Can use ice/cold water to cool noodles, use freezer for wings to help with the cooling process. Discussed with Nouhphai today. (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

38.

2-303.11; Core; Food handlers can only wear plain wedding rings while working with food, no rings with stones. 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.

0.0

39.

3-304.14; Core; Wet wiping cloths sitting on cutting board at prep cooler, these must be stored in sanitizer solution. Do not leave sitting out damp/wet. (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry; and (2) Used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114

0.5

45.

4-501.11; Core; Replace cracked gaskets on two reach-in units. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

0.0

53.

6-501.12; Core; Clean grease build-up under fryer and along the walls. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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