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Cabarrus Magazine

Restaurant Health Inspection Report: 10/16/2019-11/15/2019

Nov 19, 2019 04:26PM ● 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 Johnny Rogers BBQ and Burgers

Location: 3709 Concord PKY S CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 11/12/201

Score: 99.5

43.

4-903.11(A) and (C); Core; OBSERVED SEVERAL STACKS OF PLASTIC CUPS SITTING ON FRONT SERVICE COUNTER WHERE CUSTOMERS ORDER THAT WERE NOT PORTECTED FROM POSSIBLE CONTAMINATION-NEED TO LEAVE IN PLASTIC SLEEVES AND PEEL DOWN AS CUPS ARE USED. OWNER DISCUSSED WITH COUNTER STAFF. (C) 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.

 

#2 Jersey Mike’s Subs – Afton Ridge

Location: 6062 BAYFIELD PKY CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 10/28/2019

Score: 99

36.

6-501.111; Core; Fruit flies were observed at the under sinks drains and underneath the prep sink. Shown to manager today. 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 and (D) Eliminating harborage conditions. Manager has called for pest control during the inspection.

1.0

45.

4-101.19; Core; The shelving where cans are stored are rusty. The shelving in the walk-in cooler is peeling its coating in places and beginning to rust. 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.

4-602.13; Core; The shelving in places on the walk-in cooler have some accumulation of debris and need cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

 

#3 Not Just Franks

Location: 72 Union ST Concord, NC 28025
Facility Type: Restaurant
Inspection Date: 10/22/2019

Score: 99

8.

5-202.12;Priority Foundation; Currently only hot water is available at handwashing sink and cold water has been turned off. A mixing faucet is required. Note that water gets very hot with repeated use. Need to repair faucet so both hot and cold water can be mixed. This is a priority foundation item and inspector must verify compliance within 10 days.

 

Bottom 3

#1 Ichiban Buffet Sushi & Hibachi

Location: 8623 CONCORD MILLS BLVD. CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 11/07/2019

Score: 91.5

1.

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

11.

3-202.15 ; Priority Foundation; Observed one dented can. 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. The dents appears to compromise the seal. Put aside by PIC to return to provider.

0.0

14.

4-501.112; Priority Foundation; The wash gauge of the dish machine remains on 0 F during the wash cycle. The rinse gauge does not go higher than 150 F. Thermolabel is not turned and thermometer is reading 147-151 F. in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less than: (1) For a stationary rack, single temperature machine, 74oC (165oF); or (2) For all other machines, 82oC (180oF). By now, dishes will be washed manually until dish machine is fixed. Inspector will be contacted.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Several food items in the reach-in cooler were above 41 F. White rice, cut cabbage and noodles were reading 57-60+ on the counter in the kitchen. Potentially hazardous foods that are intended to be cold shall be maintained at 41 F or below. Foods that were between 41-45 F were put in the walk-in cooler, and the others were discarded.

1.5

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

37.

3-305.11; Core; Observed container of food stored 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 (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.

1.0

41.

3-304.12; Core; Observed several containers of cooked, potentially hazardous foods with rounded container sitting in 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.

0.0

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.

1.0

45.

4-501.11; Core; Torn gaskets in the reach-in cooler in the kitchen, meat cooler, 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.

0.0

46.

4-302.14; Priority Foundation; No test strip is available onsite to test the strength of sanitizer in the three compartment sink. Note that the dish machine is not working, the three compartment sink is the only option for cleaning in the food establishment. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Need to equip the establishment with a test strip which will allow PIC to monitor that dishes are properly sanitized.

0.5

47.

4-602.13; Core; Shelves in the walk-in coolers (meat and produce) have accumulation of food debris. Gaskets in coolers need to be cleaned.

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.

0.0

53.

6-501.12; Core; Mold build up in the drain at soda machine near sushi area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

 

#2 Moes Southwest Grill

Location: 1497 Concord PKY N suite # 108 CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 10/29/2019

Score: 92.5

1.

2-102.11; Core; No one in charge at the time of the inspection was a certified food protection manager. The PERSON IN CHARGE shall demonstrate knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code 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

8.

5-202.12; Handwashing sink in kitchen was malfunctioning and only hot water was coming out and water above 130 F. Maintenance arrived during inspection and fixed faucet so that water could be adjusted. Priority Foundation;

0.0

11.

3-202.15 ; Priority Foundation; Large can of tomatillos with damaged along edge seal and still located on can rack. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION. Can discarded by manager.

1.0

19.

3-501.16(A)(1) ; Priority; Chicken 99 F, Steak 130 F ,Ground Beef 122 F, Black Beans 124 F in top part of hold holding cabinet and no water in pan and products had fallen below 135 F. Per manager these had been reheated properly about 2 hours ago and placed in hot holding cabinet but water had run out and no steam. Must maintain 135 F or above for hot potentially hazardous foods. All reheated to 165 F and verified with thermometer before being placed back into hot holding that water had been added to.

1.5

21.

3-501.18; Priority; Pan of Mojo chicken (pre-cooked and seasoned) in walk-in cooler prepared on 10-14. Per date marking rules, this product may be kept at 41 F or below once opened for 7 days where day one is the day of preparation. This chicken should have already been discarded. Discarded by manager.

1.5

45.

4-501.11; Core; Ice machine is leaking water from bottom corner and large tray under ice machine is filled with water. Water leaking from bottom of dining room soda machine. One shelving panel in walk-in cooler very rusty. Tray of ice and water dispenser not draining and stopped up. Need to repair or replace damaged equipment. Per 4-501.11, 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

45.

4-101.19; Core; Kitchen side of front counter damaged along edge and covering missing in some areas. 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. Repair counter.

0.0

47.

4-602.13; Core; Need to clean old flat top grill that is not currently being used where grease has collected. Keep clean.

0.0

52.

5-501.113; Core;Lid to dumpster damaged and bent down into dumpster. Sliding side doors to dumpster open. Per 5-501.113, dumpsters should be covered B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Need to keep sliding side doors closed and have dumpster company repair lid so that it covers dumpster and dos not hang into dumpster.

0.0

53.

6-501.11; Core;Broken floor tiles and missing grout with standing dirty water in back kitchen especially at prep area. Keep physical facilities in good repair.

0.5

53.

6-501.12; Core; Floor drain moldy at salsa bar station. Floor dirty with debris build-up under 3 compartment sink and shelving against walls and where there are obstacles to cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.



#3  The Pepper

Location: 8524 Pitt Stop Court CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 11/15/2019

Score: 93

6.

2-301.14; Priority; Observed food employee loading soiled dished to the dish machine, then unload clean dishes without washing hands. Food employee shall wash their hands During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Educated employee, and the dishes were rewashed.

0.0

13.

3-302.11; Priority; Observed raw shell eggs stored in shelves above cooked foods in the walk-in cooler. FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD. Manager moved eggs on the bottom shelves.

0.0

14.

4-501.114; Priority; During a check in dish machine that was in use by food employee, the dish machine did not turn chlorine test strip. When trying to verify the chlorine container, observed that there was no chlorine connected to the dish machine. Per manager, chlorine was ordered and was supposed to be delivered today. Two buckets of detergent were connected to the dish machine, as the detergent would serve as sanitizer. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows. (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart. The three compartment sink was previously set to wash dishes during the inspection. Dishes that were washed were put in three compartment sink to be sanitized. While inspector was writing the report, the chlorine was delivered and installed.. Dish machined is sanitized as of now.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Two containers of mashed carrots were sitting on a shelves. They were reading 63-67 F. Manager reheated the food to 184 F during the inspection today.

1.5

21.

3-501.17; Priority Foundation; Several food items in the walk-in cooler did not have date on when they were prepared. Some of them were prepared 2 and 3 days ago, and some were cooked yesterday. 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. They were marked during the inspection today.

1.5

22.

3-501.19; Priority Foundation; Observed rice, noodles, and cut cabbages being placed on TPHC without a written procedure. 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: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; 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. A TPHC sample is left with manager so that they can create their own. Inspector will verify.

1.0

35.

3-302.12; Core; Food ingredients such as white sugar, salt, MSG were not labeled. 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

42.

4-901.11; Core; Metallic pans are stacked wet on the shelves. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.

0.0

47.

4-601.11(B) and (C); Core; Gaskets and bottom in reach-in cooler need to be clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

0.0

52.

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

0.5

52.

5-501.115; Core; Observed bags of trash on the ground at dumpster area. 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.

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