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Cabarrus Magazine

Restaurant Health Inspection Report: 12/16/2019-1/15/2020

Jan 17, 2020 12:52PM ● 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.     Chex Grill & Wings

Location: 1229 Concord Parkway N CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 01/15/2020

Score: 100

No Violations

 

2.     Hop and Vine

Location: 10070 Edison Sqare Concord , NC 28027
Facility Type: Restaurant
Inspection Date: 12/20/2019

Score: 99.5

#

 Comments

Points

53.

Box fan in ceiling above cooking area in kitchen-ceiling is not intact and box fan is dusty.

0.5

54.

see comment above

0.0

 

3.     Garden Café

 

Location: 487 LAKE CONCORD RD. CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 12/16/2019

 

Score: 99.5

31.

3-501.15; Priority Foundation; Observed a container of pork, covered with aluminum foil in the walk-in cooler to be cooled down. Meatloaf being cooled down in ice bath was reading 85-105 F. The bottom part that touch the ice container was 85 and the top was still over 100 F. Need to make sure that all parts of the food is being cooled down properly. 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; (2) Separating the FOOD into smaller or thinner portions,, leaving the food uncovered if protected by overhead contamination, or loosely covering the food. Manager unsealed aluminum foil and loosely covered the food.

Bottom 3

1.       Biryani Pot Indian Cuisine

Location: 8455 Pit Stop CT Suite 150 CONCORD , NC 28027
Facility Type: Restaurant
Inspection Date: 01/07/2020

Score: 90

1.

2-102.12; Core; There is no one present that is certified in food safety. 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; Observed food employees eating where they were preparing food. Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) 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

7.

3-301.11; Priority Foundation; Upon arrival observed employee handling naan with bare hands. Employee was corrected. 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

9.

3-201.11; There were buckets of marsala that Hermanth said that were delivered from another corporate restaurant in Houston Texas. The marsala was being stored in the freezer in buckets that were labeled as food safe, but had no other labels including or information on the product inside or where it was from. Hermanth was able to show me a foodservice permit for the restaurant that prepared the marsala. I will contact regional State staff to determine what other documentation is needed to verify this sauce is from an approved source or if it is even allowed to be used. Food shall be obtained from sources that comply with law. Food from food establishments in states adjacent to North Carolina may be sold within North Carolina if the food establishments are under jurisdiction of the local or state enforcement body in that state and approved by the regulatory authority in North Carolina. To determine the extent of compliance with this Code, the regulatory authority shall obtain reports regarding compliance and compliance history from responsible authorities in other jurisdictions where the food establishments are located. Priority;

1.0

14.

4-601.11 (A); Priority Foundation; Can opener blades were both dirty with build-up. These were sent back to be washed. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Food in the walk-in cooler is not maintaining 41 or below. All food over 45 degrees or that was datemarked more than 4 days ago was discarded. Hermanth turned down cooler during the inspection. Buckets of unsalted butter that had been warmed and cooled was allowed to be stored at room temperature. All *TCS foods must be stored at 41 degrees or below. Butter was discarded.

1.5

36.

6-202.13; Core; Move insect trap so that it is not above the grinding machine. Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area.

0.0

37.

3-305.11; Core; There were uncovered pans of cooked food on the floor throughout kitchen. Many containers of 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.

2-303.11; Core; Observed food employees wearing watches and bracelets. 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.

0.5

40.

3-302.15; Core; Must wash produce before cutting. Observed employee cutting cilantro without first washing.

0.5

43.

4-903.11(A) and (C); Core; A stack of Styrofoam containers was stored where they were getting splash from food preparation. In the new outdoor storage building, boxes of single service items were on the floor. 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.

4-602.13; Core; Shelves and sides of cooking equipment need cleaning of build-up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues

0.0

49.

5-203.14; Priority; There were not vacuum breakers on the can wash spigots where the hoses are attached. One was found and put back on. Must install one on the other hose. This must be corrected as soon as possible. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap; or (B) Installing an APPROVED backflow prevention device Priority;

1.0

52.

5-501.111; Core; Dumpster has a hole in the bottom and one of the doors is missing. Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair.

0.5

53.

6-501.12; Core; Floor, walls and ceilings must be kept clean. Floor along walls and underneath shelving needs cleaning. Walls in several areas needs cleaning.

0.5

 

2.       Carrabbas Italian Grill 8408

Location: 7900 LYLES LANE NW CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 01/14/2020

Score: 92.5

1.

2-103.11 (A) - (L); Priority Foundation; Duties of the person-in-charge requires that the person-in-charge ensures that (D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf(E) EMPLOYEES are visibly observing FOODS as they are received to determine that they are from APPROVED sources, delivered at the required temperatures, protected from contamination, unADULTERATED, and accurately presented, by routinely monitoring the EMPLOYEES' observations and periodically evaluating FOODS upon their receipt; and that G) 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; Observed damaged ricotta package, dented cans on shelf, improper cooling and improper handwashing. Manager will remind all persons-in-charge that they are responsible for making sure all employees are properly trained and monitored.

0.0

6.

2-301.14; Priority; Employee handling raw chicken filets wearing gloves and did not wash hands after taking off soiled gloves before putting on new gloves and working with clean utensils. Per 2-301.14, hands should be washed G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; and (H) Before donning gloves for working with FOOD; This is a priority item and must be in compliance. Manager discussed with employee.

0.0

8.

6-301.12; Priority Foundation; One handwashing sinks was completely out of paper towels(roll and back-up). Make sure all handwashing stations have paper towels available. Stocked during inspection.

1.0

11.

3-202.15 ; Priority Foundation; Damaged cans of vegetables on shelf where dents were on the edges seals. Ricotta container that had been dropped had been placed back on shelf in walk-in and product exposed through cracks. All discarded or marled for return.

1.0

18.

3-501.14; Priority;Full deep pan of mashed potatoes from last night had been placed in walk-in cooler and were still 53 F in center. These did not meet the required cooling time and temperature requirement of 135 F to 41 f or below after no more than 6 hours of cooling. Note also that rapid cooling from 135 F to 70 F or less must take place in the first 2 hours of cooling. Need to monitor cooling temperatures and make sure staff are using a proper cooling method that meet the time and temperature requirements for cooling. Mashed potatoes discarded.

1.5

19.

3-501.16(A)(1) ; Priority; Small pan of chicken stock at grill a 121 F. This pan was in the condiment rack on front of grill. Manager checked and procedure is to use time as a public health control since this pan is not being kept at 135 F or above. Product discarded and replaced with a new pan and ladle with a 4 hour discard label.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Prep cooler across from grill with fans not working in bottom cabinet on left side with spaghetti and penne noodles at 47-48 F. Per staff, these had been stocked in cooler less than 2 hours ago and pasta put back in walk-in cooler. Service called.

1.5

31.

3-501.15; Priority Foundation; Full deep pan of mashed potatoes from last night had been placed in walk-in cooler and were still 53 F in center. This is not a cooling method that supports proper cooling time and temperatures and product did not reach 41 F or less after no more than 6 hours of cooling. Mashed potatoes discarded. Need to separate into thinner portions, use ice bath, etc..

0.5

40.

3-302.15; Core; Bell peppers being chopped without being washed first and were being taken directly from the box. 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

41.

3-304.12; Core; Spoon handle down in topping. Fork handle touching parmesan blocks. Make sure handles in condiments at wait stations do not fall down into food. Keep handles up.

0.0

45.

4-501.11; Core;Shelves in bar cooler are rusty, recoat or replace and shelving where clean pans are stored with peeling coating and rusty. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

0.0

47.

4-602.13; Core; Inside of several prep cooler cabinets with food debris in back behind pull out drawers. Some food debris accumulation around hinges and edge of top of prep coolers. Keep clean.

0.0

49.

5-205.15 (A)(B); Core; Plumbing leaking over dish machine behind booster heater and draining onto top of dishwashing machine. Handwashing sink in open kitchen area when used results in water flowing onto floor and pooling. Keep plumbing in good repair.

1.0

53.

6-501.11; Core; Several wall base tiles need to be replaced or sealed at edges. Need to seal hole in wall around pipe at wait staff drink station. Floor tiles and grout need to be repaired in some areas (around floor drain in kitchen and in mop sink, etc.)Wall at walk-in cooler door damaged and covering missing. Keep physical facilities in good repair.

0.5

53.

6-501.12; Core; Half wall in bar moldy behind ice bin. Floor dirty in bar in hard to reach areas or where there are obstacles to cleaning such as cords or hoses. Keep clean.



3.       Johnny’s Farmhouse

Location: 290 Copperfield BLVD CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 12/30/2019

Score: 93

6.

2-301.14; Priority; Observed employee handle raw chicken and not wash hands before changing tasks (also did not remove gloves). Nick corrected employee and he washed hands. Must wash hands: (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals (D) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands Nick corrected employee during the inspection.

2.0

7.

3-301.11; Priority; Upon arrival, observed employee handling ready-to-eat foods with bare hands. Nick corrected employee and gloves were used. 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.

4-501.114; Priority; Chlorine sanitizer for the dishmachine must be dispensed at 50 ppm. There was 0 ppm chlorine residual being dispensed. It appears that chlorine in the bucket ran out and someone mixed chlorine, water and probably soap into the bucket. Nick said that it must have happened last night. There was a new bucket in the shed. The line was flushed and the new bucket was put on. Instructed Nick to rewash all items that had been washed using what ever was in the bucket when I arrived.

1.5

17.

3-403.11; Priority Foundation; Cabbage from yesterday is being allowed to slowly warm up on a table before being reheated. Cabbage was reheated on the stove then put into the warmer to correct. Many other food items were being slowly reheated in the warmer and were not up to 165 degrees yet. All items were removed and put onto the stove to be reheated to 165 degrees before being put back into the warmer. 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 165oF for 15 seconds. This must be accomplished within 2 hours.

1.5

46.

4-603.16; Core; Pots and pans that were being washed in the 3-compartment sink were being washed, sanitized and then rinsed. Must use of a distinct, separate water rinse after washing and before SANITIZING.

0.5

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