Restaurant Health Inspection Report: 7/16/19-8/15/19

Aug 16, 2019 09:57AM ● By Kristy Huddle

Sponsored By:

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. Havana Carolina Restaurant & Bar

Union Street South Suite 108
Concord, NC 28025
Inspection Date: 7/26/2019

Score: 100

45.

4-402.11; Core; End of the 3 compartment sink is separated from wall. EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage

Tie for the 2nd place

2. Arby’s

1315 South Cannon Blvd.
Kannapolis, NC 28081
Inspection Date: 8/7/2019

Score: 99.5

53.	6-201.11; Core; TILE WALL AREA BEHIND MAKE LINE BULGING AND TILE MISSING-NEED TO REPAIR TO BE SMOOTH AND WASHABLE, ALSO CEILING TILES OVER MAKE LINE AND SOME IN BACK STORAGE ROOM IN POOR REPAIR/YELLOWING-NEED TO CLEAN/REPLACE AS NEEDED. 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	0.5
53.	6-501.12; Core; CEILING TILES IN MANY PLACES NEED CLEANING/RELACED. ALSO WALL AREAS AROUND MOP SINK NEED BETTER CLEANING AND FLOOR AREA AT BACK DOOR NEEDS DETAIL CLEANING. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

2 Sushi Queen

85 Concord Commons Pl Sw.
Concord, NC 28027
Inspection Date: 7/24/2019

Score: 99.5

37.	3-307.11; Core; A container of employee food was being stored with food for the establishment in the walk-in cooler. Need to keep employee items separate from items for the establishment.	0.0
52.	5-501.111; Core; The dumpster has a hole at the bottom front corner. Need to replace dumpster. Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair

Bottom 3

1. Biryani Pot Indian Cuisine

8455 Pit Stop Ct Suite 150
Concord, NC 28027
Inspection Date: 7/25/2019

Score: 88.5

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

2-103.11 (A) - (L); Priority Foundation; Person in charge must monitor EMPLOYEES are using proper methods to rapidly cool POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling. (I) 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. EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing. Educated manager about PIC duties today to correct.

0.0

2-301.15; Priority Foundation; Food employee observed washing hands in the produce sink. 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. Discussed with manager and employee has been educated.

2.0

2-301.12; Core; Food employee turned hand sink faucet with bare hand. 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.

0.0

5-205.11; Priority Foundation; Several containers of cook rice were aligned on the floor in front of the hand sink causing employee to use the produce sink to wash hand. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Discussed with manager and the foods were removed during the inspection.

0.0

14.

4-601.11 (A); Priority Foundation; Food debris on the can opener blade. Can opener must be washed, rinsed, and sanitized.

0.0

14.

4-602.12; Core; FOod debris and splash observed in a microwave in the kitchen. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

0.0

18.

3-501.14; Priority; Several containers of food in the walk-in cooler that were cooked yesterday were above 45 F. A container of rice made yesterday was between 42-44 F in the reach-in cooler. Potentially hazardous food shall be cooled from 135 F to 70 F within 2 hours, and from 70 F to 41 F or less within 4 hours; for a total of 6 hours. The rice in the reach-in cooler is being used, and the food in the walk-in cooler were discarded while here.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Food items in the walk-in cooler did not maintained 41 F. Cold potentially hazardous food (food that require time and or temperature control for safety) shall be maintained at 41 F or below. Manager discarded the foods while here today. Service person was called and the walk-in cooler temperature was down to 38 F.

1.5

26.

7-102.11; Priority Foundation; Two spray bottles observed. One with unknown contents, and the other one with bathroom cleaner. 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.Owner discarded the unknown and labeled the bathroom cleaner.

1.0

31.

3-501.15; Priority Foundation; Several plastic containers were covered, full with foods, and stacked together in the walk-in cooler were above 41 F. Food shall be cooled using one of these methods: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions. The food were voluntarily discarded by manager today, and manager will ensure that shadow pans are used for cooling.

0.5

35.

3-601.12; 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 of cooked food stored on the floor throughout kitchen, in front of the hand sink, and prepared foods on the floor in the 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

38.

2-303.11; Core; Food employee was observed cutting onion while wearing bracelet and watch. 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

42.

4-903.11(A) and (B); Core; Knives stored between the meat sink and the wall. clean utensils shall be stored in a clean location.

0.0

43.

4-903.11(A) and (C); Core; Single service boxes were not inverted in the bar. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and 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; Torn gasket in the reach-in cooler and reach-in freezer. Handle of the reach in cooler is also in poor repair. Replace the torn gasket and the handle of the reach-in cooler and freezer.

1.0

45.

4-205.10; Core; Food processor labeled as "Household use only" is observed in the kitchen. 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. 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. Owner removed the equipment from service.

0.0

47.

4-601.11(B) and (C); Core; Grease and splash observed in the cooking equipment. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations

0.5

52.

5-501.113; Core; Both side doors of the dumpster were open. The dumpster doors and lids must be kept closed

0.5

52.

5-501.115; Core; Grease spill observed on the ground along with trashes. Need to clean the dumpster area.

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

0.5

53.

6-501.12; Core; Under the cooking equipment need to be clean. The dry storage had accumulation of debris. Physical facility shall be kept clean

2. Hong Kong Restaurant

334 Oak Ave. Mall
Kannapolis, NC 28080
Inspection Date: 8/7/2019

Score: 91.5

14.

4-601.11 (A); Priority Foundation; Many pans, cooking utensils (strainers) and food containers still dirty after cleaning especially on outside of containers and around handles of food strainers. These need to be completely cleaned to removed all food accumulation and then rinsed in clean water and sanitized in 50-100 ppm chlorine solution before air drying. While some items were cleaned, not all were cleaned during inspection. Need to fully wash, rinse and sanitize all food contact surfaces of all clean containers and utensils as soon as possible. Inspector will follow-up on Monday 8-12 to verify that this has been done. This is a priority violation and must be in compliance.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Cooked shrimp 44, White meat chicken 43 F and chopped pork 45 F in pans in top of prep cooler. Cooler was turned down and product at 40 F before inspector left facility. Containers of chopped cabbage 57 F and fried chicken leg meat 61 F were sitting on top of cold pans in top of prep cooler. Noodles in container on prep table at 59 F. Per manager they had got these out for lunch within the last hour. Need to keep noodles, leg meat chicken, and cut cabbage in cooler bottom to maintain 41 F or below. All cold potentially hazardous foods (those that require time or temperature control for safety) must be held at 41 f or less. Items moved to walk-in cooler to rapidly chill and will be kept in bottom of prep cooler instead of on top or on the table.

1.5

33.

3-501.13 ; Core; Block of frozen shrimp was thawing in a pan of water. This is not an approved method of thawing. Pan placed under cool running water to rapidly thaw shrimp. Thawing under running water is an approved method.

0.0

36.

6-501.111; Core; Mouse droppings observed in storage closet in corners at prep sink and under shelving in dry storage. These are all areas where the wall is damaged and have holes or loose wallboard and need to be repaired to help prevent the entry of pests. Per 6-501.111, 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; (C) Using methods, if pests are found, such as trapping devices or other means of pest control used according to manufacturers instructions that are approved for use in food handling facilities and (D) Eliminating harborage conditions. Need to clean up droppings so you can determine if there is an ongoing problem.

1.0

37.

3-305.11; Core; Containers of sauces and marinating chicken wings stored on the floor of the walk-in cooler. Keep all food stored at least 6 inches off of the floor.

1.0

38.

2-402.11; Core; Employee had hair pulled back but was not wearing a hair restraint. An effective hair restraint is required. Employee put on hat during inspection.

0.0

41.

3-304.12; Core; Pan without handle being used to scoop rice and stored in rice. Need a handled scoop. Tong handles had fallen down into chicken. Keep handles above the top of the food. Per 3-304.12, During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container;

0.0

45.

4-202.11; Priority Foundation; Gallon jug plastic containers that previously held food are being cut and used as handled scoops. These are not approved as multiuse food contact surfaces. 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 Discarded by manager in charge.

0.0

45.

4-202.16; Core; Laminate material covering shelving in walk-in cooler and dry storage is deteriorated and is coming apart on edges. Need to remove. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

1.0

45.

4-501.11; Core;Handle to rice warmer broken off and lid is not longer smooth and easily cleanable. Per 4-501.11,Keep equipment in good repair

0.0

47.

4-602.13; Core;Shelving throughout kitchen, dry storage and walk-in cooler dirty. Build-up of rice and grease around wok table. Outside of dry ingredient bins dirty, especially lids. Laminate shelf coverings are damaged and dirty with food debris build-up. Outside of works dirty. Sides of equipment dirty. Some grease drip on ledges in hood. Keep clean. Per 4-602.13, NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1.0

53.

6-501.11; Core;Bottom of wall, wall corners, and wall base in poor repair in many areas throughout kitchen, storage areas and walk-ins with holes and gaps and many floor tiles loose or missing. Repair and seal any holes. Several ceiling tiles in poor repair. Several bathroom floor tiles damaged. Keep physical facilities in good repair.

1.0

53.

6-501.12; Core;Floor dirty against wall and in corners in some areas in kitchen, storage and walk-in refrigeration especially where there are items on the floor that are obstacles to cleaning and under equipment. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

0.0

54.

6-303.11; Core;;Light is not bright enough in the kitchen. Need to replace the light bulbs that are out so that there is sufficient light. Must have at least 50 foot candles of light at all work surfaces. May need to replace any light covers that have darkened over time with clearer covered that let through more light or add additional lighting.

0.5

General Comments

Note: Ambient air temperature was 84 F. Two compartment sink has been replaced with a three compartment sink so two compartment sink variance is no longer required. Left copy of Temperature Log to record temperatures of food in top of prep cooler so 41 F or below can be monitored for compliance and discussed with Joe. Left copies of Getting Safer: Hot and Cold, Cooling and Dish Washing

3 Sun Sing Express

886 Concord Pkwy N
Concord, NC 28027
Inspection Date: 8/7/2019

Score: 92

1.	2-102.12; Core; No one in the establishment has a valid certified FOOD protection manager certificate. 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
4.	2-401.11; Core; An employee drink was observed sitting on a food preparation area. 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.	0.0
20.	3-501.16 (A)(2) and (B); Priority; Food items in the prep cooler were at 45-50 degrees F. Potentially hazardous foods intended for cold holding shall be maintained at 41oF or below. Per Owner, the food items have been in the prep cooler for no more than one hour. All items in the bottom of the unit were taken to the walk-in cooler and the items on the top of the prep cooler were placed on ice during the inspection. Discussed with owner to have the unit serviced or the thermostat turned to a lower temperature to hold food items at the proper temperature. Do not put items in the bottom of the prep cooler until it is holding at the proper temperature.	1.5
26.	7-102.11; Priority Foundation; A spray bottle of cleaner was not labeled. 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. The spray bottle was labeled during the inspection.	0.0
31.	3-501.15; Priority; Two containers of fried rice were observed cooling in deep containers. 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 food items were placed into smaller separate containers during the inspection.	0.5
36.	6-501.111; Core; Live roaches were observed on the walls behind the preparation sinks and behind shelves of the dry storage. 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; (C) Using methods, if pests are found, such as trapping devices or other means of pest control (D) Eliminating harborage conditions.	1.0
36.	6-202.15; Core; The back door has gaps on the corners and sides at the door frame. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by Solid, self-closing, tight-fitting doors.	0.0
37.	3-305.11; Core; Several boxes of food are being stored on the floor of the walk-in cooler. 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.	4-101.19; Core; The shelves in the walk-in cooler have rust build up .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.	1.0
47.	4-602.13; Core; Shelves for dry storage need cleaning. The hoods and sides of cooking equipment have grease build up. Non-food contact surfaces shall be kept clean.	0.5
53.	6-501.12; Core; Floors, walls, and ceilings have an accumulation of debris. Especially in hard to reach areas underneath equipment and shelving. These shall be kept clean.