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Cabarrus Magazine

Restaurant Health Inspection Report: 6/16/2020-7/15/2020

Jul 27, 2020 09:59AM ● By Kristy Huddle

Sponsored By: 

 






The restaurant report is back.  We took a little break to allow restaurants a chance to adjust to the change in their routines and schedules. While things are not back to normal, we thought it was a good time to bring back the restaurant report.  Remember to support your local restaurants through take out, delivery and in person dining when possible.

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: 7/06/2020

Score: 99.5

53.

6-501.11; Core; Missing grouts on floor by ice machine. PHYSICAL FACILITIES shall be maintained in good repair.

0.5

General Comments

Gaskets in reach-in freezer is replaced
Sweeping door at walk-in cooler door is replace
Shelves in walk-in cooler are painted.

2. Viva Chicken

Location: 8694 Concord Mills BLVD Suite # 10C Concord, NC 28027
Facility Type: Restaurant
Inspection Date: 07/10/2020

Score: 99.5

14.

4-601.11 (A); Priority Foundation; Observed food debris inside a dressing pump. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. It was taken to dishwasher to be rewashed.

0.0

38.

2-303.11; Core; Observed few employees wearing watches and bracelet while preparing foods. 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.

3.     Johnny Roger’s BBQ & Burger

Location: 3709 Concord PKY S CONCORD, NC 28027

Facility Type: Restaurant
Inspection Date: 06/29/2020

Score: 99.5

.

13.

3-302.11; (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (b) Cooked READY-TO-EAT FOOD; P Raw eggs were found stored above cooked pasta and cut onions in the walk in cooler. EHS pointed this out to PIC, who moved the eggs and designated a new location. CDI.

0.0

45.

4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Repair the gasket on the prep line under counter cooler where it is torn and hanging down.

0.0

52.

5-501.114; Core;Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. The dumpster (shared by facility with other establishments) is missing a drain plug. The hole has been temporarily plugged with a rag. The landlord is responsible for maintenance of the dumpster.

0.5

 

Bottom 3

1.    Wasabi Cafe

Location: 845 CHURCH ST. N SUITE 202 CONCORD, NC 28025
Facility Type: Restaurant
Inspection Date: 07/13/2020

Score: 91.5

1.

2-102.12; Core; PIC in duty did not have approved food safety training. 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

1.

2-102.11; Core;m PIC on duty did not know how to chech food temperature, neither how to teach a food employee proper hand washing. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. 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. The PERSON IN CHARGE is not required to be a certified FOOD protection manager when the FOOD ESTABLISHMENT is not operating and FOOD is not being prepared, PACKAGED, or served for immediate consumption.

0.0

6.

2-301.14; Priority; Observed food employee walked in from outside, washed hand in less than 10 seconds. employee add soap and pour water on without rubbing his hands with the soap. Then turned the faucet with bare hand before engaging in making sushi to fill a customer's order. Food employee shall wash hands ) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. Employee was educated and hands were washed properly. Note that many foodborne illnesses are associated with hand washing, and also hand washing must be taken serious to fight COVID-19

2.0

8.

6-301.11; Priority Foundation; Upon entering the establishment, there was no soap at the sink located at the sushi bar. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Sink was equipped with soap during the inspection today.

0.0

14.

4-501.114; Priority; Dishmachine is not sanitized. Apparently, the chlorine is too low. 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. Washing solution must be at least 50 pmm. Manager will use three compartment sink to wash dishes. Will bring chlorine in, if it does not work, will contact service to check the dish machine. Inspector will visit to verify that establishment is returned to compliance.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Food items in the bottom of reach-in cooler are reading above 41 F. Apparently, the top of the cooler is frozen while the bottom is not cold enough. Thermometer inside the cooler is reading 56 F. Food items in the sushi cooler were reading 48-62 F. TCS foods intended for cold holding shall be maintained at 41 F or below. Sushi meat were discarded by manager, except for the cheese stick because manager said that they were just sliced and placed in the cooler. The cheese stick were taken to the walk-in cooler to chill. Manager also said that she is going to eat the dumpling and noodle herself. They were taken aside. Manager set containers of ice in the sushi cooler to place small portion of sushi meat for the shift. She also called service and service person is coming at the end of the day of first thing tomorrow to fix the coolers. Inspector will visit to verify that establishment is returned to compliance.

1.5

34.

4-204-112; Core; Did not observe any thermometer in the sushi cooler. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Food employee placed one in today.

0.0

45.

4-501.11; Core; Torn gaskets observed in three door reach-in cooler. 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; Bottom shelves in the walk-in cooler are 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.

0.0

53.

6-501.11; Core; Floor is in poor repair by the hand sink/ ice machine. Physical facility shall be maintained in good repair.

0.5



2. Bad Daddy’s Burger Bar


Location:
 8915 Christenbury PKY Suite 400 CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 07/13/2020

Score: 93.5

13.

3-304.15 (A); Priority;(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P An employee was seen wearing gloves while placing raw burger on the grill, then washing the gloves to be reused. Gloves must be discarded after each use. EHS pointed this out to PIC, who instructed employee to discard the gloves and rewash hands. No points taken today, but points may be taken in the future if the issue is seen again. CDI.

0.0

14.

4-601.11 (A); Priority Foundation;(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Multiple pans and dishes were found with food debris on them. Dishes were pulled and shown to PIC, who placed the dishes to be rewashed. Dishes should be checked after washing for food debris before being placed in the stack to be used. CDI.

1.5

14.

4-703.11; Priority; After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under sec. 4 501.114. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (1) Except as specified under Subparagraph (C)(2) of this section, a contact time of at least 10 seconds for a chlorine solution specified under par. 4 501.114(A), P (2) A contact time of at least 7 seconds for a chlorine solution of 50 MG/L that has a PH of 10 or less and a temperature of at least 38oC (100oF) or a PH of 8 or less and a temperature of at least 24oC (75oF), P During inspection, the dishmachine read 0ppm. EHS instructed PIC to sanitize dishes and utensils in the 3-vat sink until the issue could be fixed. An Ecolab rep came to check the machine while was EHS was present and repaired the machine to supply 100ppm chlorine.

0.0

19.

3-501.16(A)(1) ; Priority; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above. Cooked mushrooms and onions were holding in a steam table at 124F and 121F, respectively. The food had been holding less than 2 hours, so the food was reheated to >165F. The food had been double panned, so EHS advised the second pan was removed to allow the food to contact the steam/water. CDI.

1.5

20.

3-501.16 (A)(2) and (B); Priority; TCS food must be held at 41F or below. Food in the upper section of the prep unit was holding at 43-45F. PIC said the food would not last past the night. The lower portion of the cooler was holding <41F. EHS suggested less amount of product in pans, and lids for TCS items. The stack cooler nearest the flat top and the wait area cooler was holding 45F. Since the items in the cooler were meat and dressings, no discard was warranted. EHS advised that a repairman be contacted to service the units. The walk in cooler was holding some foods 42F. A delivery had been made the morning of inspection, causing the door to be left open while foods were being stocked. EHS advised PIC to monitor the cooler. If foods do not cooler back down, a repairman must be called. House-made ranch dressings were being held at room temperature for multiple days in the wait area. PIC had been told that a previous inspector had said the procedure was acceptable. EHS informed PIC that any house-made product made with TCS items must be kept 41F or below. The dressing was discarded and new dressing put on ice. EHS will return on or before July 22 to verify coolers/procedures have been repaired to hold 41F or below. VR.

1.5

36.

6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. Core; Multiple flies were seen throughout the kitchen during inspection. Cleaning of the dish area and can wash area will help to control presence.

0.0

42.

4-901.11; Core;After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining. Dishes were being stored wet with standing water present around some dishes. Dishes must be allowed to air dry before stacking.

0.5

45.

4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition. Address the issue with the stack cooler, under counter wait area cooler, and potentially walk in cooler where food is holding >41F. Coolers must be monitored to ensure compliance.

1.0

45.

4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting boards were found with deep grooves that are no longer easy to clean.

0.0

49.

5-205.15 (A)(B); Plumbing systems must be (B) Maintained in good repair. Address the leak at the dishmachine rinse sink where it is leaking around the faucet.

0.0

53.

6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean the floors in the walk in cooler. Clean floors around the dish washing area.

 

3.  Flaming Grill and Buffet

Location: 3000 Cloverleaf PKY KANNAPOLIS, NC 28083
Facility Type: Restaurant
Inspection Date: 07/08/2020

Score: 94

13.

3-302.11; Priority; Observed container of raw fish stored above cooked pasta in prep cooler. Observed raw chicken and boxes of goods from delivery that were stored above crab meat in walk-in cooler. (Container of crab meat was uncovered). FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, 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, (b) Cooked READY-TO-EAT FOOD. Shelves were reorganized during the inspection today.

1.5

14.

4-501.114; Priority; Chlorine sanitizer that was in use in three compartment sink was reading above 200 ppm. Chlorine sanitizer used to clean food contact surface shall be no more than 200 ppm. Manager remixed sanitizer and rewashed the dishes.

0.0

14.

4-601.11 (A); Priority Foundation; Observed several containers with at least two label stickers on them. Per manager, they put food in them without removing the old sticker. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. When cleaning, all stickers must be removed to ensure that containers are fully cleaned.

0.0

18.

3-501.14; Priority; Observed two containers of sweet and sour chicken, one container of white rice, and two containers of noodles that were cooked yesterday. They were reading above 41 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. Manager loosely covered the containers and the temperature dropped as low as 41 F, and manager will use them no more than 4 days.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Couple food items in the display cooler in sushi bar were reading above 41 F. Potentially hazardous foods intended for cold holding shall be maintained at 41 F or below. They were placed in sushi cooler. Must have it fixed before use. Note that broken glass in the cooler causing mixture of cold and hot air inside. Inspector will visit to verify that cooler is working and maintained 41 F or below.

1.5

31.

3-501.15; Priority Foundation; Observed covered containers of sweet & sour chicken, noodles, and white rice that were cooked yesterday and that were reading above 41 F. Observed so much condensation in the lids as well. 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; ;

0.5

36.

6-501.111; Core; Mouse droppings were observed under shelving in the back room of the dry storage area. 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 as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; and (D) Eliminating harborage conditions. Need to clean and monitor for further activity.

1.0

42.

4-901.11; Core; Observed metallic pans stacked wet on shelves. Utensils and equipment shall be air dried.

0.5

45.

4-501.11; Core; The display cooler with sliding door in sushi bar has the glass door broken causing food items not maintaining 41 F or below. 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.

4-202.11; Priority Foundation; Observed three broken plastic containers in on shelves. Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Discarded by manager during the inspection.

0.0

General Comments

After spending 1 hour, did not observed any cleaning/disinfection. While discussed it with manager, observed customer not washing hands or use sanitizer before handing tongs to grab foods. Recommend the use of disinfectant more often where people touch more often.

 

0.5

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