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Cabarrus Magazine

Restaurant Health Inspection Report: 1/16/2020-2/15/2020

Feb 17, 2020 12:30PM ● 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.     Sunflower Baking Company

Location: 5040 N Hwy 49 S HARRISBURG, NC 28075
Facility Type: Restaurant
Inspection Date: 02/14/2020

Score: 99.5

 

53.

6-501.12; Core; Floor under cooking equipment has accumulation of debris. Vent ceiling is dusty in kitchen, by oven, and in both restrooms. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

This month there is a three way tie for 2nd place.  

2.     Charros Mexican Restaurant

Location: 1044 Copperfield BLVD NE Suite 101 CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 02/07/2020

Score: 99.5

38.

2-303.11; Core; Observed cook wearing watch and bracelets during food preparation. 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

52.

Dumpster lids were open due to high wind. Fence of dumpster also felt due to the wind. Owner contacted landlord to take care of the fence. 



D’Anna’s Kitchen

Location: 11850 Hwy 601 MIDLAND, NC 28107
Facility Type: Restaurant
Inspection Date: 02/13/2020

Score: 99.5

40.

3-302.15; Core; Observed food employee peeling potatoes before they are washed. Except as specified in par. (B) of this section and 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.

0.0

53.

6-501.11; Core; Tiles are coming off under the fryer, trapping food debris. PHYSICAL FACILITIES shall be maintained in good repair.

 

Viva Chicken of Concord

Location: 8694 Concord Mills BLVD Suite # 10C Concord, NC 28027
Facility Type: Restaurant
Inspection Date: 02/03/2020

Score: 99.5

47.

4-601.11(B) and (C); Core; Observed accumulation of grease on cooking equipment wheel. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.

0.5

53.

6-501.11; Core; Observed some missing grouts in the kitchen (line) where food debris can be trapped. PHYSICAL FACILITIES shall be maintained in good repair.



Bottom 3

1.       Afton Tavern

Location: 355 JOHN GALT WAY NW CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 01/22/2020

Score: 90

1.

2-103.11 (A) - (L); Priority Foundation; Both cooling time and temperature requirements and cooling methods as well as the cleaning of food contact surfaces (slicer and can opener) were out of compliance. The Person-in-charge as part of their duties is to assure that employees are using proper methods to rapidly cool foods through daily oversight and routine monitoring of food temperatures and that employees are properly sanitizing cleaned equipment. Discussed duties of person in charge and monitoring. Left handout on person-in-charge duties and how to take food temperatures.

0.0

13.

3-302.11; Priority; Pan of plastic wrap covered pre-cooked pulled meat sitting on plastic wrap on top of raw beef and vegetable kabobs. Need to separate raw and cooked meats when stored in cooler to avoid cross contamination. Pulled meat moved to ready to eat shelving.

0.0

14.

4-601.11 (A); Priority Foundation; Slicer blade and surfaces around blade including guard and supports with old food debris. This has been marked on the previous two inspections. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Can opener blade with food debris and metal shaving build-up. Can opener taken to dish area for cleaning. This is a priority foundation item and must be in compliance. During inspection staff member started wiping slicer with sanitizer cloth. For clean in place equipment, need to use warm soapy water to clean, rinse with clean water, and then sanitize - allowing quat sanitizer to remain on surface at least 30 seconds.

3.0

17.

3-403.11; Priority; Pan of chili that had been cooked and cooled was reheated and placed in holding cabinet at 105-122 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. Since chili had just been reheated and placed in cabinet, staff reheated to above 170 F. This is a priority item and must be in compliance. Need to have staff use thermometer to monitor reheat temperatures.

1.5

18.

3-501.14; Priority; Full 5 gallon bucket of chili (45-53 F) and also vegetable soup (47 F) cooled from last night and did not reach 41 F or below after 6 hours of cooling. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 135 F 41 F or less with rapid cooling taking place in the first 2 hours to 70 F or less. Both voluntarily discarded by manager. Need to monitor cooling processes and methods to make sure that employees are separating foods and rapidly cooling them to meet cooling temperature and time requirements. Per manager these foods should have been separated into smaller quanities.

1.5

31.

3-501.15; Priority Foundation; Large quantities of both chili and soup placed into walk-in cooler for cooling in 5 gallon buckets and were tightly covered with wrap. Cooling thick portions of food in thick walled plastic containers are not proper cooling methods and cooling time and temperature requirements were not met. Need to separate into thinner portions, use ice bath, etc. This is a priority foundation item and must be in compliance. Manager said staff should have separated into small portions and used freezer to rapidly cool products.

0.5

37.

3-305.11; Core; Part of onion bag and a few boxes of dry ingredients on floor in stockroom. If getting boxes down, make sure they are put back on shelving and keep all food stored at least 6 inches off of the floor.

0.0

45.

4-501.11; Core; Knobs missing from range top. Replace knobs. Rusty shelving in walk-in cooler and some peeling coating on one of the reach-in cooler shelves. Many metal fragments stuck around can opener blade. Some shelving in reach-in coolers supported with strings wrapped on upper shelving. Keep equipment in good repair so that 4-1 and 4-2 of the food code is met. Need to replace can opener blade with a sharp one. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

1.0

47.

4-602.13; Core;Need to clean underside of shelving units where subjected to splash and food splash is accumulated; Grease and food debris accumulated under range top and grills. Small coolers with food debris under roll top and on ledge inside .Some mold on shelving in walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

0.5

49.

5-203.14; Priority;New faucet water outlets at mop basin does not have backflow prevention devices or fittings and a hose is attached to each one. Need to install a backflow fitting if attaching hoses and make sure that it is appropriate for the use. 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 if a hose is attached and backflow prevention is required by LAW. This is a priority violation and must be in compliance as soon as possible. Please call inspector when backflow fittings installed so that compliance can be verified within the 10 days requirement. (A) Providing an air gap as specified under sec. 5-202.13 P; or (B) Installing an APPROVED backflow prevention device as specified under sec. 5-202.14. P

1.0

52.

5-501.115; Core; Dumpster enclosure with must food, grease and other debris on the concrete around the dumpster and grease bin. Keep area clean.

0.5

53.

6-501.12; Core; Floor with food and debris build-up in corners and under equipment in hard to reach areas (behind range, under fryers, under sink at wait staff soda service area, at wall under dirty dish drainboard, etc).

0.5

53.

6-501.11; Core;Floor surface worn away in kitchen and walk-in cooler in some areas. Standing water present in some areas where floor surface worn away and gravel of sub-floor exposed in some areas. Wall base molding pulled away and no longer attached in some areas. Keep base of wall and wall base properly sealed. PHYSICAL FACILITIES shall be maintained in good repair.

0.0

54.

6-303.11; Core; Lighting at food preparation surfaces across from cooking equipment appears to be below 50 foot candles. Light bulbs in canned lighting appears to be dim. Per manager, some of these bulbs have been changed. Lighting shall be At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD.

 

2.        Ichiban Buffet Sushi & Hibachi

Location: 8623 CONCORD MILLS BLVD. CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 01/16/2020

Score: 90

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

8.

5-205.11; Priority Foundation; Upon entering the facility, two plates were placed in handsink at the sushi bar. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. Food employee removed the plates in the hand sinks.

0.0

14.

4-601.11 (A); Priority Foundation; Several plastic containers were staked on clean dishes shelve with grease build up on them. Food contact surface shall be clean to touch and sight. Manager took them to dishes.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Some food items either in reach-in cooler, produce cooler, and liquid that was placed on the counter was reading above 41 F. Potentially hazardous food that is maintained cold shall be maintained at 41 F or below. Some of the food items were voluntarily discarded, and some were put to other cooler to cool down.

1.5

21.

3-501.17; Priority Foundation; Several food items in walk-in cooler did not have a date when they were prepared. According to manager, some of the foods were prepared yesterday and some were prepared on Tuesday. refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, 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 in par. (A) of this section. They were labeled by manager during the inspection today.

0.0

22.

3-501.19; Priority; Upon entering the facility, there was a rice warmer with rice reading 70-75 F. It was 9:40 AM. After 30-40 mn, inspector observed that the rice warmer was marked as 9:35 AM with the same rice reading 95-98 F. That rice was being used for sushi while here. Manager was not able to confirm whether or not this rice was used for sushi the night before. Observed a cart full of foods that were previously used in the buffet the night before. The cart was placed in the walk-in cooler to be cooled down. 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, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (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. The rice and sushi that was made with that rice were all discarded by manager. The foods that were used at the buffet last night were also discarded by manager.

2.0

37.

3-305.11; Core; Observed container of food stored on the floor of walk-in freezer and walk-in cooler. 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

38.

2-402.11; Core; One cook was not wearing 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.

0.0

42.

4-901.11; Core; Plastic and metallic pans were staked wet on shelves in kitchen. 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.

0.0

45.

4-501.11; Core; Torn gaskets in the reach-in cooler in the kitchen, meat cooler, produce cooler and the prep cooler in the sushi bar. A leak is observed in the prep cooler. A metallic pan is placed to contain the leak. 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

45.

4-202.11; Priority Foundation; Observed several Plastic containers with break in the corners making them not easily cleanable. Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices. Manager take them out of service during the inspection.

0.0

47.

4-602.13; Core; Shelves in the walk-in coolers (meat and produce) have accumulation of food debris. Mold observed in gaskets of reach-in cooler, prep cooler, and sushi cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

0.5

52.

5-501.115; Core; Observed cans, cardboard on the ground at dumpster. 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.

0.0

53.

6-501.12; Core; Mold build up in the drain at soda machine near sushi area. wall is dirty near the preparation sink (By the back door). Vents in the ceiling in both men's and women's bathroom are dusty. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.



3.     K&W #10

Location: 349-P COPPERFIELD BLVD. NE CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 02/04/2020

Score: 92

14.

4-601.11 (A); Priority Foundation; Several pans were stacked with food debris and grease on them. Food contact surface shall be cleaned to touch and sight. They were taken back to dishes by manager.

1.5

14.

4-602.11; Core; Observed pink mold in the chute of ice machine that is in the corner between the two kitchen lines. 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: shall be washed (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; A container of yam was placed on the counter and was reading 126 F at 2:30 PM. At 4:05, it was reading 111 F. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); P and (2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less. Yam was reheated and cooling process will start. Education on proper cooling.

0.0

19.

3-501.16(A)(1) ; Priority; Observed several food items that were reading below 135 F. Hot potentially hazardous foods shall be maintained at 135 F or above. All foods were reheated during the inspection.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Several food items in the serving lines were reading above 41 F. Food items in a two door reach-in cooler whose door is not sealed were reading up to 58 F. Per manager, these foods have been placed in the cooler over the shift. They were placed in the walk-in cooler to cool down. Note that the door is in poor repair leaving a gap that one can see inside the cooler without opening the door. Cooler was emptied, and will not be used until fixed. Inspector will verify that cooler is fixed.

1.5

31.

3-501.15; Priority Foundation; A covered container of yam placed on a counter was reading 111 F after 2 hours. A covered container of white rice was placed in a two door cooler and was reading 135 F. That cooler was not working, the rice was moved to walk-in cooler, and still they did not portion it as directed by the health inspector. The rice was reading 127 F. 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. Rice was portion to facilitate cooling.

0.5

34.

4-204-112; Core; Display thermometer in a warmer was not working. cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.

0.5

42.

4-901.11; Core; Observed several containers that were stacked wet. After cleaning and sanitizing, equipment and utensils: 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. Allow containers proper time to air dry before stacking.

0.5

43.

4-903.11(A) and (C); Core; Observed boxes of single-service items stored on the floor of dry storage room. 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 at least 15 cm (6 inches) above the floor.

0.0

45.

4-501.11; Core; Door of reach-in cooler by the steam well is in poor repair with broken piece that prevent the cooler from closing. A gap is observed and one can see inside the cooler from outside. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Need to fix as soon as possible because the gap that allow hot air from fryer to mix with cold air may be a cause of the dysfunction of the cooler.

0.0

47.

4-602.13; Core; Rack holding cans in the storage has an accumulation of food debris. Rack (moving shelves) in the walk-in cooler have an accumulation of grease/ food debris on them. Inside most reach-in coolers have accumulated food debris. Side of cooking equipment have accumulated grease. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Need to clean equipment.

1.0

53.

6-501.12; Core; Wall behind cooking equipment, floor around the kitchen, especially under cooking equipment need to be cleaned. Vents in ceiling in dish area (all) are moldy. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

1.0

53.

6-501.11; Core; Repair damaged areas of floors in baking areas. Replace broken floor tiles behind fryers and grills, dish area. 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.

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