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Cabarrus Magazine

Restaurant Health Inspection Report: 6/16/19-7/15/19

Jul 17, 2019 09:52AM ● 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.


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Top 3

1.     Basilico’s

Location: 10020 Edison Square DR. Suite 101 Concord, NC 28027

Facility Type: Restaurant

Inspection Date 6/27/2019

Score: 100

 

2.     Zaxby's #001C8

Location: 3915 CONCORD PARKWAY SOUTH CONCORD, NC 28027

Facility Type: Restaurant

Inspection Date: 06/27/2019

Score: 99.5

 

13.

3-302.11; Boiled eggs at the center make area with celery leaves and bleu cheese fallen into the container. PIC rinsed eggs clean - maintain segregation of foods.

0.0

47.

4-602.13; Core; The center line has dried sauce splash on the barrier separating the sections, debris under the to-go boxes on the upper shelf, the container holding the individual sauces were dirty. Scrub clean and maintain cleanliness.

0.5

53.

6-201.11; Core; Chicken tender behind the breading station at the wall that needs to be removed.

0.0

 

3.     Nonna's Pizza and Restaurant

Location: 4995 Weddington Rd Concord, NC 28027
Facility Type: Restaurant
Inspection Date: 06/19/2019

Score: 99.5

 

8.

5-202.12; Priority Foundation; The lavatory in the men's room was less than 100 degrees. This was adjusted 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

0.0

42.

4-901.11; Core; ; Items must be allowed to drain and air dry before stacking. Some plastic containers and cups were stacked up wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining, before contact with FOOD

0.5

52.

5-501.113; Core; Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair. One of the lids to the dumpster is missing. Owner says that the landlord has been informed, but it had not been replaced yet. Have lid replaced or exchange dumpster.

 

 

 

BOTTOM 3

 

1.    CHINA GARDEN #2

Location: 3489 HIGHWAY 601 SOUTH CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 06/27/2019

Score: 90.5

 

8.

5-205.11; Priority Foundation;Utensils stored in handwashing sink. This is a priority foundation item and must be in compliance. This has been marked on the last three inspections. Per 5-205.11, (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf Items moved.

2.0

8.

6-301.12; Priority Foundation; Batteries did not work to dispense paper towels at kitchen hand washing sink. No paper towels at women's restroom sink. Paper towels are required. Batteries and paper towels replaced.

0.0

14.

4-601.11 (A); Priority Foundation; Can opener blade with a great amount of food debris build-up. The can opener blade is considered a food contact surface. Per 4-601.11, (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Cleaned, rinsed and sanitized during inspection.

1.5

20.

3-501.16 (A)(2) and (B); Priority;Chopped garlic in oil 81 F out on pan over ice. Need to be held at 41 F or below since chopped fresh garlic is a potentially hazardous. This was marked on the previous inspection. Garlic discarded and new garlice put in a pan that had contact with ice.

1.5

31.

3-501.15; Priority Foundation; Deep pans full of fried rice 78 F and fried chicken pieces 78-93 sitting out in kitchen. Note that the ambient air temperature is 78 F. Manager said that these were prepared between one hour and 1/2 hour ago. Must use cooling methods that result in cooling hot potentially hazardous foods from 135 to 70 F or below in 2 hours or less and down to 41 f or below after 6 hours of cooling from 135 F. If kitchen is 78 F food will not cool further. All placed in walk-in cooler covered in plastic wrap. Need to vent products in cooler and cool in thinner portions to meet rapid cooling requirements. Need to correct procedure for cooling as soon as possible to prevent food from being in the danger zone from 135 to 41 F longer than 6 hours.

0.5

36.

6-202.15; Core;Back screen door is not self-closing. Even though it can be latched, it need to be self closing since it is used by itself and the solid door is kept open. This was explained and commented on the last inspection.

1.0

37.

3-305.11; Core; Many containers of prepared food in tubs and received food in boxes stored on the floor in the walk-in cooler and walk-in freezer. Per 3-305.11, 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.

2-303.11; Core; Employee wearing bracelet while preparing food. 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.

0.0

39.

3-304.14; Core; One wet wiping cloth out on work surface and needs to be stored in a container of sanitizer which is bleach at 50-100 ppm. Use test strips to verify concentration.

0.0

41.

3-304.12; Core; In addition to handled scoops and pots, a round type plastic containers is down in dry ingredients. You can only leave utensils down in ingredients if the handles sty out of the product. Do not leave containers down in products that do not have handles.

0.0

45.

4-202.11; Priority Foundation; Four food scoops (for rice, etc.) were made out of old plastic food bottles. Per 4-202.11, A) 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 All discarded during inspection.

1.0

51.

6-202.14; Core; Door to men's restroom and ladies restroom are not completely self-closing and remains open several inches. These needs to be adjusted or repaired so that door to restroom is self-closing and closes all the way. This is a repeat violation.

0.5

52.

5-501.114; Core; Dumpster missing drain plug. Please have dumpster company put the plug in the dumpster. Per 5-501.114, Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.

0.5

General Comments

Follow-Up: 07/07/2019 Need to change procedure for cooling rice and fried chicken to be in compliance with proper cooling methods. Inspector will follow up since this is a Priority Foundation item and must be in compliance. Failure to be in compliance may result in Permit Action. Proper cooling methods listed in the Food Code are: 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
(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.

 

2.    AFTON PIZZA and PUB

      Location: 5380 Village DR suite 101 CONCORD, NC 28027

      Facility Type: Restaurant

      Inspection Date: 06/24/2019

      Score: 92

 

 

6.

2-301.14; Priority; Observed employee wearing gloves sweeping floor handle cooked chicken wings. Chicken wings were discarded and manager educated employee on proper use of gloves and when to wash hands before changing gloves. (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

2.0

6.

2-301.12; Observed manager wash hands and turn off faucet with clean hands. Must use a paper towel. Discussed with Manager. (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; Clean the can opener bladed. Taken to dish to be cleaned while here. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

0.0

18.

3-501.14; Priority; Observed large buckets of alfredo sauce and red sauce in walk-in cooler cooling from previous night at 48-53 degrees F in the center. These must be cooled to 70 degrees F within two hours, then to 41 within next 4 hours. Both items discarded by Manager today. Chicken wings cooling in large plastic bin 86-120 degrees F at 1 hour mark. Placed into blast freezer while here. (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

20.

3-501.16 (A)(2) and (B); Priority; Several items in top of make units and bottom >41 degrees F. Keep top lids closed when possible, use bags of ice on product, turn units down as needed, use metal pans instead of plastic. Lids closed and some product moved while here today. (A) (2) At a temperature specified in the following: (a) 5 C (41 F) or less; P

0.0

31.

3-501.15; Observed employee wrapping over filled bin of cooked chicken wings to go into walk-in cooler to cool. These were spread out and placed on sheet pans and put into blast freezer. Large buckets of sauce need to be split into shallow containers, use chill paddles and stir often. (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

36.

6-501.111; Few gnats present throughout kitchen and in bar. Determine source of these and treat as needed. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests Core;

0.0

37.

3-307.11; Core; Keep items covered in walk-in cooler and in bottoms of reach-in coolers. There is condensation dripping inside walk-in coolers, insure food is protected and not stored beneath. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.

1.0

39.

3-304.14; Core; Wet, damp cloths on surfaces in kitchen must be stored in sanitizer bucket. Sanitizer bucket not testing for any chemical. This needs to be remixed and check with test strips. (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

40.

3-302.15; Core; Observed employee cutting zucchini from box, these must be washed before being cut. (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

45.

4-501.11; Core; Shelves are rusty in walk-in cooler, repaint/replace. Replace cracked gaskets. Formica is chipped and in poor repair, pressed wood exposed, not easily cleanable. (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 the shelves in the walk-in cooler and the walls, some mold. Remove cardboard from shelving in outside cooler; clean out bottom of reach-in cooler with standing water. Clean side of equipment with grease build-up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

0.5

53.

6-501.11; Core; Need to repair baseboard along wall at end of cook line where missing.

0.0

53.

6-201.17; Core; Clean dusty vents. (A) 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.

  

 

3.          Main Street Pizza Company

             Location: 924 S MAIN ST KANNAPOLIS, NC 28081
             Facility Type: Restaurant
             Inspection Date: 06/25/2019

0.0

                   Score: 92

 

14.

4-601.11 (A); Priority Foundation; POTATO CUTTER FOR FRENCH FRIES WITH OLD DRIED POTATO PARTS/PEELS/STARCH-NEED TO CLEAN AFTER USE. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

1.5

26.

7-102.11; Priority Foundation; FOUND BOTTLE OF GREEN KITCHEN CLEANER SITTING ON TOP OF PIZZA PREP UNIT AND IT WAS ALSO UNLABELED AS TO THE CORRECT CONTENT-MUST KEEP BOTTLES LABELED AND DO NOT STORE WHERE THEY COULD CONTAMINATE FOOD PRODUCTS. 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

1.0

34.

4-302.12; Priority Foundation; COULD NOT FIND FOOD TEMPERATURE THERMOMETER-MUST HAVE AVAILABLE AT ALL TIMES. WILL FOLLOW UP. (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf (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. Pf

0.5

45.

4-501.11; Core; SHELVES IN WALKIN COOLER VERY RUSTY AND NEED TO BE REPLACED, SINK SPRAY ARM RUSTY, HANDLE FOR HOT WATER F 3 COMPARTMENT SINK NOT WORKING AND WATER CUT OFF-NEED TO REPAIR, GASKETS ON REFER. UNITS IN POOR REPAIR, DOOR TO 2 DOOR UNDER COUNTER REFER. FALLING OFF HINGES, DOOR AND INSIDES OF DOUGH REFER IN POOR REPAIR-GENERAL EQUIPMENT REPAIR AND REPPLACEMENT NEEDED THROUGHOUT. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (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.

2.0

46.

4-302.14; Priority Foundation; COULD NOT FIND CHLORINE TEST STRIPS FOR DISHWASHER-NEED TO KEEP ON HAND AT ALL TIMES-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

47.

4-602.13; Core; GENERAL OVERALL EQUIPMENT CLEANING NEEDED THROUGHOUT-THE HOOD AND HOOD FILTERS, OVENS INSIDE AND TOPS AND SIDES OF OVENS, SHELVING OVER 3 COMPARTMENT SINK DRIPPING GREASE, INSIDES AND OUTSIDES OF COLD PREP UNITS AND OTHER REFRIGERATION UNITS, GASKETS ON UNITS,DRY STORAGE SHELVING AND WORK TABLE SHELVING AND OUTSIDES OF SALT AND SUGAR CONTAINERS. VERY DETAIL CLEANING NEEDED. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues

1.0

53.

6-501.12; Core; GENERAL OVERALL DETAIL FLOOR, WALL AND CEILING CLEANING NEEDED THROUGHOUT THE ENTIRE KITCHEN AND STORAGE AREAS-VERY DIRTY FLOORS, WALLS YELLOW WITH GREASE BUILDUP AND CEILING TILES YELLOW WITH GREASE BUILDUP. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

1.0

53.

6-201.11; Core; MANY PLACES IN KITCHEN AREA WHERE FLOORS ARE IN POOR REPAIR WITH HOLES AND CRACKS AND WALLS IN POOR REPAIR IN PLACES. FRONT BAR AREA FLOOR AND FLOOR DRAIN IN POOR REPAIR. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE

0.0

54.

6-303.11; Core; NEED TO REPLACE KITCHEN LIGHTING TO HAVE CORRECT LIGHTING AS REQUIRED BY LAW AND IN BACK AROUND STORAGE ARE NEED TO REPAIR LIGHTS TO WORK. (C) 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

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