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Cabarrus Magazine

Restaurant Health Inspection Report: 11/16/2019-12/15/2019

Dec 17, 2019 04:55PM ● 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.      Taco Bell #22926

Location: 4000 HIGHWAY 49 HARRISBURG, NC 28075
Facility Type: Restaurant
Inspection Date: 11/26/2019

Score: 99.5

 

42.

4-901.11; Core; Metallic pans were staked wet. Equipment and utensils shall be air dried after being washed and sanitized.

0.5

52.

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

 

2.      Chipotle Mexican Grill #2233

Location: 1463 CONCORD PARKWAY NORTH CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 12/13/2019

Score: 98.5

 

45.

4-501.11; Core; Knobs missing from steam table.Several shelving panels in tall reach in cooler with peeling surface. Keep equipment in good repair.

1.0

52.

5-501.113; Core;Core; Dumpster sliding side door open. Old barrel with garbage in it is in dumpster enclosure and it is not covered. Garbage containers shall be kept covered B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.

0.5

52.

5-501.115; Core; Area around dumpsters with much loose food debris and garbage. Keep area around dumpsters clean.

0.0

 

 

Ellies Diner

Location: 325 McGill Ave. NW CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 12/11/2019

Score: 98.5

 

45.

4-205.10; Core; RICE COOKER UNDER STEAM WELLS, FOOD PROCESSOR, ARE NOT NSR/ANSI APPROVED EQUIPMENT. FOOD PROCESSOR LISTED FOR HOUSE HOLD USE ONLY. Except for toasters, mixers, microwave ovens, water heaters, and hoods, all equipment must meet commercial standards or parts 4-1 and 4-1 of the North Carolina food code.

1.0

45.

4-501.11; Core; GASKETS ON COLD PREP UNIT DOOR SPLIT AND NEED TO BE REPLACED. ALSO CHECK OTHER GASKETS ON COLD HOLD UNITS AND REPLACE AS NEEDED. (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.

0.0

53.

6-201.11; Core; WALL AREA AROUND BACK WORK TABLE IN POOR REPAIR FROM TABLE HITTING IT-NEED TO REFINISH/REPAINT TO MAKE SMOOTH AND WASHABLE. ALSO SOME BLACK FLOOR COVERING IN BACK WORK AREA BROKEN EDGES/CRACKS-NEED TO KEEP SMOOTH AND WASHABLE. 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

 

Longhorn Steakhouse

Location: 351 COPPERFIELD BLVD. CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 12/02/2019

Score: 98.5

 

42.

4-901.11; Core; Plastic and metal pans on the clean shelving are stored wet. Utensils and equipment shall be air dry after being washed and sanitized. Do not stack wet.

0.5

47.

4-602.13; Core; Areas in the bar need cleaning. Shown to manager today. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

0.5

53.

6-501.12; Core; The floor in places at the bar area, under some shelving, and hard to reach-areas need cleaning. The vent in the dish area is dusty. Shown to manager today. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

0.5

 

BOTTOM 3

1.      Hong Kong Restaurant

Location: 334 OAK AVE. MALL KANNAPOLIS, NC 28081
Facility Type: Restaurant
Inspection Date: 11/21/2019

Score: 92

 

17.

3-403.11;Brown gravy placed on steam table to re-heat and was at 76 F. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165 F for 15 seconds and the reheating process cannot take over two hours. Manager put in wok and re-heated to 177 F +. Need to reheat prior to placing on steam table to make sure that 165 F is reached within 2 hours. Note that steam table water was low and below 165 F. Priority;

1.5

20.

3-501.16 (A)(2) and (B); Priority; Cold potentially hazardous foods like cooked meats must be held at 41 F or less. Inspector observed staff for restaurant arriving and turning on lights. When inspector went in to inspect within 10 minutes of opening, a container of egg rolls at 60 F and a container of chicken pieces for sweet and sour chicken at 61 F, were observed sitting out on counter at fryers. Also a small bowl of fried chicken pieces at 62 F were observed on counter at steam table. Room temperature was approximately 60 F. Per manager, these were accidently left out overnight and were discarded after inspector said he could not put them back in cooler. Container of chopped cabbage on counter at prep cooler was 54 F. This was observed on the previous inspection and inspector told manager and staff, once cabbage is cut it must be kept cold at 41 f or less under refrigeration and cannot be left out on counter.

3.0

36.

6-202.15; Core; The door sweep is missing from the bottom of the back door and the bottom of the door is gapped. Bottom of door needs to be tight fitting so to protect against the entry of pests.

0.0

41.

3-304.12; Core;Pan without handle being used to scoop rice and stored in rice. Round take-out container used to scoop hot rice and left down in warmer. Need a handled scoop to keep in dry ingredients and a long handles plastic scoop for rice.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;

0.5

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. Walk-in fan covers dirty. Shelving all around breading station dirty. Dry storage containers dirty on the outside. 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

49.

5-205.15 (A)(B); Core; Waste pipe under 3 compartment sink dripping at joint and drip being caught by bucket. Repair plumbing so that it doesn't leak.

0.0

53.

6-501.11; Core;Although some caulking has been done, bottom of wall, wall corners, and wall base in poor repair and loose 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 and surface cracked and no longer easily cleanable. 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. Drain covers and top of drains dirty. 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.

1.0

 

2.      Southern China

Location: 591 WARREN C. COLEMAN BLVD S CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 12/05/2019

Score: 92.5

 

1.

2-102.11; Core; The person that is certified was not present during most of the inspection. He was not working today but was called in when I arrived. 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

13.

3-302.11; Priority; Food must be protected from cross-contamination by not storing raw meat above ready-to-eat foods. There was raw meat stored above sauces in the prep cooler. These were move during the inspection.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Several food items had been left out at room temperature during the lunch rush. All *TCS foods must be stored at 41 degrees or below. All were put back into the refrigerator to correct.

1.5

39.

3-304.14; Core; Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical solution. Observed several damp wiping cloths that were stored on food contact surfaces between use.

0.5

43.

4-502.13; Core; A can that once had baby corn was being used to store other food in it. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.

0.5

45.

4-205.10; Core; Two domestic refrigerators used to store egg rolls, fried chicken, and other products are in operation near fryers. Except for toaster, 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

1.0

45.

4-501.11; Core; Equipment must be kept in good repair. The shelves in the prep cooler are rusty and peeling. Replace shelves or clean and recoat. The gasket on the walk-in cooler and the larger domestic cooler is torn and needs to be replaced.

0.0

49.

5-205.15 (A)(B); Core; Plumbing must be kept in good repair. The prep sink waste drain has a drip that needs to be fixed.

0.0

53.

6-501.12; Core; Clean ceiling and wall in corner by the hood. Clean floors in corners and under equipment. Clean rusty ceiling strips. Floor in walk-in cooler needs cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

0.5

 

3.      Steak N Shake #616

Location: 2291 SPIDER DRIVE KANNAPOLIS, NC 28083
Facility Type: Restaurant
Inspection Date: 11/27/2019

Score: 93

 

14.

4-501.114; Priority; Dish machine was not sanitizing. Sanitizer connected to the dish machine is empty, and there is no sanitizer onsite. Manager stated truck delivering sanitizer is expected to come tonight. 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. Three compartment sink is filled to wash dishes. All dishes that were previously washed are taken back to be rewashed.

1.5

14.

4-601.11 (A); Priority Foundation; Few bowls, pans, and scoops placed in clean dish shelves had food debris. Food contact surface shall be clean to touch and sight. They were taken back to be rewashed.

0.0

18.

3-501.14; Priority; Pan of noodles that were cooked on Sunday was reading 48-50 F in the walk-in cooler. Potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours, then from 70 F to 41 F or less within 4 hours; for a total of 6 hours. Food was voluntarily discarded by manager during the inspection.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Few food items in grill cooler and fryer cooler were reading above 41 F. Potentially hazardous food that is intended to be kept cold shall be maintained at 41 F or below. Manager took the hotdog to the walk-in cooler, and coleslaw was voluntarily discarded by manager. Recommend to not overfill container of food and keep cooler door closed as much as possible. Also recommend to do a line check to monitor food temperature throughout the shift.

1.5

31.

3-501.15; Core; Observed condensation on the lid of the container of noodle in the walk-in cooler. 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.

0.0

42.

4-903.11(A) and (B); Core; Need to clean out bins where clean knives are stored and black large bins with multiple utensils and equipment, food debris and build-up inside. (A) Except as specified in par. (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.

0.0

47.

4-601.11(B) and (C); Core; Vents in the walk-in cooler has accumulation of dust, mold observed on vent in ceiling over dish area; accumulation of dust in reach-in freezer and glass cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

1.0

50.

5-402.13; Priority; Men's restroom was overflowing with water all over the floor leading to the dinning area. SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. The floor is cleaned and the men's restroom is taken out of order. All customers will use the women's restroom while waiting for maintenance to fix the toilet. Per manager, maintenance person will be there today to fix it. Once repair is complete, manager will call our office to verify that it has returned to compliance.

1.0

53.

6-501.12; Core; Floors need thorough cleaning under all equipment in kitchen and along the walls. There is a large amount of food debris, cups, trash, etc. under all equipment along all make lines. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

0.5

 

 

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