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Cabarrus Magazine

Restaurant Health Inspection Report: 8/16/19-9/15/19

Sep 18, 2019 12:08PM ● By Kristy Huddle

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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.       Steak N Shake

Location: 8511 CONCORD MILLS BLVD CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 08/28/2019

Score: 100

45.

4-501.11; Core; A torn gasket observed in the two doors reach-in freezer (Next to the fryer). 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.       PDQ

Location: 2420 Supercenter Dr NE DR KANNAPOLIS, NC 28083
Facility Type: Restaurant
Inspection Date: 09/03/2019

Score: 100

20.

3-501.16 (A)(2) and (B); Priority; Cheese in the make unit was reading 45 F. Cold potentially hazardous foods (Foods that require time of temperature for safety control) shall be maintained at 41 F or below. All other food items were reading 41 F or below. Need to make sure that foods are maintaining temperature in rush hours. Keep cooler closed when not in use.

 

3.       Chex Grill & Wings

Location: 1229 Concord Parkway N CONCORD, NC 29025
Facility Type: Restaurant
Inspection Date: 08/28/2019

Score: 100

1.

2-102.12; Core; NO CERTIFIED MANAGER PRESENT DURING INSPECTION-HAVE 180 DAYS TO HAVE CERTIFIED FOOD PROTECTION PRESENT AT ALL TIMES OF FOOD PREP AND SERVICE. (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.

19.

3-501.16(A)(1) ; Priority; PAN OF GRILLED CHIX SITTING ON GRILL AT 125 DEGREES-OWNER MOVE TO HOTTER PART OF GRILL AND TEMPERATURE RAISED TO 165 DEGREES+-MUST HOLD ALL HOT FOOD ONCE COOKED 135 DEGREES OR HOTTER. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above,

 

Bottom 3

1.       Afton Pizza and Pub

 

Location: 5380 Village DR suite 101 CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 09/10/2019

 

Score: 91

 

7.

3-301.11; Priority; Observed two employees bare hand lemons that are being placed onto customer's drink glasses. Manager educated employees. Observed employee bare hand pasta intended for pasta salad, this pasta will now be used for pasta dishes to be reheated and new pasta will be cooked for pasta salad. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P

1.5

8.

6-301.12; Priority Foundation; Two hand sinks with no paper towels, replaced while here today. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf

1.0

14.

4-601.11 (A); Priority Foundation; Several dirty bowls, pans, large pot, can opener blade all with food debris. Taken to dish area to be re-cleaned while here today. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

1.5

14.

4-602.11; Ice machine has some black mold build-up, clean this regularly. Tea nozzles with build-up, taken apart and checked, these need to be thoroughly cleaned regularly. (E) Except when dry cleaning methods are used as specified under sec. 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (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. Core;

0.0

18.

3-501.14; Priority; Observed several items cooling from last night and previous night that are >41 degrees F in the center. Must cool from hot to 70 within first two hours, then to 41 degrees F and less within next four hours for a total of six hours. Alfredo sauce cooked this morning was not going to make time/temp requirement and was reheated by cook to begin process again. Educate all cooks with proper methods and time requirements. (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); 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).

1.5

20.

3-501.16 (A)(2) and (B); Priority; Observed large bin of mozzarella cheese, pan of ham and goat cheese in bottom of pizza cooler at front >41 degrees F. Door appears to have not been closed properly, other items are at temp. in top and bottom of cooler. Manager discarded these items today. (A) (2) At a temperature specified in the following: (a) 5 C (41 F) or less;

0.0

26.

7-102.11; Priority Foundation; One spray bottle not labeled with sanitizer inside, labeled today. 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

0.0

31.

3-501.15; Do not place hot sauces/soups in large containers/5 gallon buckets in walk-in cooler to cool. These are not meeting cooling parameters. Several items discarded by manager today while here. Employees educated. Do not stack chicken wings to full in one bin, separate and use two. Split alfredo sauce into two containers, use ice baths, chill paddles, continue to stir. (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

35.

3-302.12; Core; One bin of salt with no label, labeled today. 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

37.

3-307.11; Core; There are still continuous condensation "raining" in walk-in cooler and buckets underneath. There are some spots where water is pooling on top of food containers, move these as needed to prevent any possible contamination. Cover salad toppings in bottom of salad cooler. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.

1.0

45.

4-501.11; Core; Replace one cracked gasket on pizza cooler; repair keg cooler door that is in poor repair (replacing cooler); formica prep table in poor repair in pizza/cook area. Recoat/resurface/replace rusty shelving in walk-in cooler. (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; Clean the side of cooking equipment, large amount of food debris/grease. Clean rolling cart with storage on cart. 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; Clean all dusty vents in kitchen. Many are over food prep areas. Continue to work on standing water in dish area. Clean wall by fryers/cooking area. Clean floors under equipment. (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

 

2.       Parkway House Family Restaurant/ Union Street

 

Location: 834 UNION STREET SOUTH CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 08/19/2019

 

Score: 91

 

1.

2-102.12; Core; Everyone's certificate has expired. At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM

2.0

7.

3-301.11; Priority; Observed employee cutting lettuce with bare hands. Employee was corrected and put gloves on. 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.

1.5

14.

4-601.11 (A); Priority Foundation; Slicer that had been used yesterday had not been thoroughly cleaned. Slicer was cleaned during the inspection. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

1.5

14.

4-602.11; Core; Soda spouts need to be cleaned often enough to keep build-up from occurring. There was build-up inside of the soda spouts.

0.0

18.

3-501.14; Priority; There were buckets of cooked rice and linguine in the walk-in from yesterday that was not yet down to 41 degrees. Product was discarded. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70F); and (2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Food in the refrigerator near the pizza oven (had been moved over) was 50 degrees. Jorge said employees were to be using Time as a Public Health Control for the pasta in cooler until unit is fixed, but there were no labels and the food was from yesterday (must also have a written procedure). All cold *TCS foods must be stored at 41 degrees or below. Food was discarded. Some of the food in one of the prep coolers was above 41 degrees. They were in shallow plastic containers and one of them had corners that were broken (allowing cold are to go out). Try using metal containers and replace broken plastic containers. The metal containers are also deeper. Do not over fill containers (over the fill line). The food that was above 45 degrees was discarded.

1.5

31.

3-501.15; Priority Foundation; The rice and linguine in the walk-in cooler should have been split into multiple containers and it would have aided cooling to be put into metal containers and to leave the lid off (if protected from contamination from above). Must cool hot potentially hazardous foods by using ice baths and stirring, ice paddles, using ice as an ingredient, putting food in thin portions, separating food into multiple smaller containers or by other effective means. Food was discarded.

0.5

42.

4-901.11; Core; Observed employee drying all items that had been sanitized with a cloth towel. After washing and sanitizing, items must be airdried. May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

0.0

47.

4-601.11(B) and (C); Core; Shelves in the walk-in cooler have accumulation of food debris and are rusty. Clean the food splash on the large mixer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.. Need to replace the rusty shelves and keep clean.

0.5

52.

5-501.115; Core; There is some food debris around the dumpster that needs to be cleaned up. A storage area for refuse, recycle, or returnable shall be maintained clean.

 

3.       Ichiban Buffet Sushi & Hibachi

Location: 8623 CONCORD MILLS BLVD. CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 09/09/2019

Score: 92

6.

2-301.14; Priority; Food employee turned the faucet with bare hands. Food employee shall wash hands after engaging in other activities that contaminate the hands. Educate employee and employee wash hands.

0.0

8.

5-205.11; Priority Foundation; Observed pans sit in the hand sink by the three compartment sink today. After discussing this issue with manager, 1 hour later, the same hands sink was occupied with pans. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Need to make sure all employees know that hand sink must be used only for hand washing.

1.0

11.

3-202.15 ; Priority Foundation; One dented can observed on the shelves in the dry storage. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Discarded by manager today

0.0

14.

4-601.11 (A); Priority Foundation; Observed dried blue debris on vegetable grinder. Several pans with food debris stacked on clean dish. Food contact surface shall be cleaned to touch and sight. These were taken to dish washing area.

1.5

14.

4-602.11; Core; Per manager, the cutting board used to make sushi is washed in the morning and when they close in the evening. if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. The cutting board was sent to dishes while here today.

0.0

14.

4-602.11; Core; Mold observed in the tea nozzles, soda nozzles, and the ice bin. 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

18.

3-501.14; Priority; Three containers of chicken wings that were cooked yesterday were reading 42 F in the walk-in cooler. Meatball in the reach in cooler that was cooked yesterday was reading 52 F. Food shall be cooled from 135 F to 70 within 2 hours, and from 70 F to 41 F or less within 4 hours; for a total of 6 hours. The meat ball was discarded and the chicken will be used for no more than 4 days.

1.5

22.

3-501.19; Priority Foundation;Time as a public health control is being used for various foods, but no food has being labeled with the time those foods have been removed out of temperature control. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 5 C (41 F) or less, when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Priority Foundation. Per manager, these foods shall be discarded at 3 PM. These foods were discarded at 4 PM when the inspector noticed the manager. Need to make sure that all foods that are being removed from temperature control need to be labeled and be removed from service after 4 hours.

1.0

31.

3-501.15; Priority Foundation; Deep containers of chicken in the walk-in cooler and the meatball that was stored in plastic bags were above 41 F after spending night cooling. Foods shall be cooled using one of these methods: Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions. The plastic covering the chicken were loosely pulled up and meatballs were discarded.

0.0

35.

3-302.12; Core; White sugar, salt, and MSG were stored near each other without any label. 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

1.0

36.

6-202.15; Core; The back door is wide open. if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under par. (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or

1.0

37.

3-305.11; Core;Observed several boxes on the floor of walk-in freezer. Observed pans of food sitting on top of uncovered pans of food in prep cooler. Except as specified in par.par. (B) and (C) of this section, 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.

0.0

40.

3-302.15; Core;Observed food employee cutting avocados that still has labels on them to make sushi. 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. Make sure all labels are removed when washing fruits and vegetables.

0.0

45.

4-501.11; Core; Torn gasket in the reach-in cooler in the kitchen and the prep cooler in the sushi bar. 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 is 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. Need to resurface shelves or replace.

0.0

52.

5-501.15; Core; Side door of the dumpster is open. 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. Keep doors of the dumpster closed.

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