Cabarrus County Restaurant Health Inspection Report (10/17/16-11/16/16) Presented By 24/7 Workout AnytimeNov 16, 2016 03:53PM ● By Melanie Heisinger
Our restaurant rundown from the last 30 days, October 17, 2016 - November 16, 2016, presented by 24/7 Workout Anytime Concord. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) CHIPOTLE MEXICAN GRILL #2233
Inspection Date: 11/01/2016
5-501.115; Core; Need to remove a piece of concrete reinforcement from dumpster enclosure. Per 5-501.115, 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.
6-202.11; Core;One broken light shield in dish washing area. Replace cracked shield. Per 6-202.11, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
2) FIREHOUSE SUBS #272
Inspection Date: 11/03/2016
4-601.11(B) and (C); Core; NonFood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean interior and exterior at refrigeration units near front counter. Clean shelving in kitchen areas.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors underneath equipment and air-drying shelves near 3-comp sink. Clean splash from walls near prep stations. Clean dust from ceiling near front counter.
3) COOKOUT SPEEDWAY INC.
Inspection Date: 11/10/2016
6-501.111; The premises shall be maintained free of insects, rodents, and other pest. Observed two flies present in facility.
4-601.11(B) and (C); Core; NonFood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean exterior of grills, fryers and hood systems in kitchen area.
6-501.13; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors under equipment in kitchen areas. Clean splash from walls at prep stations and grill areas in kitchen.
1) Aroma Indian Cuisine
Inspection Date: 10/17/2016
2-102.11; There must be a person on-site that is in charge at all times that is certified in food safety. The person that is certified is not there.
3-301.11; Priority; There can be no bare hand contact with ready-to-eat foods. Observed employee handling naan after it was cooked with bare hands. Employee was corrected.
4-702.11; Priority; Food contact surfaces must be sanitized after being washed. The containers used to store and dispense the chai were rinsed out and not sanitized. The spouts were still dirty when I removed them. They need to be removed each time for effective cleaning and sanitizing. Washed and sanitized during inspection.
3-501.14; Priority; The temperature of all sauces were below 45 degrees. Still need to work on cooling other food items that cannot be put into the freezer such as the rice dishes. Must cool from 135 to 70 degrees within 2 hours and to 45 within a total of 6 hours. Rice cooked yesterday was not yet down to 45 degrees. Items was discarded.
3-501.16 (A)(2) and (B); Priority; Short cooler is not maintaining 45 or less as required. All food in cooler was discarded.
3-501.17; Priority Foundation; Must date mark all ready-to-eat potentially hazardous foods that may not be used within 24 hours. THERE WAS NO FOOD DATE MARKED EXCEPT FOR THE FOOD IN THE SHORT COOLER THAT WAS DISCARDED FOR BEING OUT OF TEMPERATURE.
3-501.15; Priority Foundation; Cool items as required by using ice as an ingredient, putting food in the freezer, putting thin portions of food in pans, separating food into multiple containers, or by putting food containers in an ice bath and stir food. Do not stack hot pans of food. Briani cooked yesterday was still too warm. 2 pans of it were stacked on top of each other and covered. It is ok not to cover cooling foods as long as they are not below anything that can contaminate them.
6-202.15; Core; Keep back door closed to keep out insects and rodents. Back door was being propped wide open. A few flies were inside.
3-305.11; Core; All food must be stored off the floor at least 6 inches. Must also keep food covered in the walk-in cooler and other refrigeration to protect food from contamination from above.
2-402.11; Core; Must wear a hair restraint while preparing food. Most employees were not wearing one.
4-205.10; Core; Equipment must be NSF or equal and used in accordance with the manufacture's intended use. Blenders say that it is for household use only and they are not NSF or equal (farberware and Preethi brands)
4-501.11; Core; Equipment must be kept in good repair. Replace torn gaskets on reach-in cooler by swing door.
4-601.11(B) and (C); Core; Clean inside of the microwave, outside of the blenders, the storage shelves by the grill, the hood and the rust build-up on the bottom shelf of the table where the bagged onions are stored. All are dirty.
There was bits of food outside the back door. Do not hose down equipment outside or house out kitchen and leave food on ground. This attracts flies.
2) LANE STREET GRILL
Inspection Date: 10/19/2016
3-501.16 (A)(2) and (B); Priority; THE PREP UNIT IS RUNNING 48 DEGREES INSIDE AND PRODUCT BOTH INSIDE AND ON TOP RAIL 47-48 DEGREES-NEED TO REMOVE POTENTIALLY HAZARDOUS PRODUCT FROM UNIT AND REPAIR UNIT TO MAINTAIN 45 DEGREES OR LESS WITH 41 DEGREES BEING DESIRED TEMPERATURE. ALSO SLICED IN BOWL BESIDE GRILL 48 DEGREES THIS MUST BE MAINTAINED 45 OR LESS OR YOU COULD SEEK TIME AS A PUBLIC HEALTH CONTROL LIKE LETTUCE AND TOMATOS ARE ALREADY ON.
4-204-112;NEED REFRIGERATION THERMOMETERS IN ALL FREEZERS-NONE LOCATED IN CHEST TYPE FREEZERS. (A) 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
2-402.11; Core; NO HAIR RESTRAINTS BEING WORN BY FOOD PREP WORKERS OR COOKS. (A) Except as provided in par. (B) of this section, 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
4-205.10; Core; ALL FOOD SERVICE DOES NOT MEET NATIONAL SANITATION FOUNDATION OR EQUAL STANDARDS-STOVE,CHEST FREEZERS, UPRIGHT EGG STORAGE REFER., CROCK POTS, HOLD USE GRIDDLES. EQUIPMENT MUST MEET COMMERCIAL STANDARDS AS REQUIRED OR PARTS 4-1 AND 4-2 OF THE FOOD CODE.
4-501.11; Core; GASKETS ON 4 DOOR REFER. UNIT IN VERY REPAIR AND SOME PARTS MISSING, ALSO THE GASKET ON LARGE CHEST FREEZER IN POOR REPAIR AND TOP BEING HELD TOGETHER WITH TAPE-NEED TO REPAIR. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (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
4-602.13; Core; NEED GENERAL EQUIPMENT CLEANING THROUGHOUT-GRILL AND IT'S SIDES AND FRYER SIDES, CABINETS AND TABLES GRILL AND FRYER ARE ON,INSIDES OF FREEZER UINTS OF SPILLED FOOD PARTICLES, BACK ROOM STORAGE SHELVES, ETC. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-201.11; FLOORS IN VERY POOR REPAIR THROUGHOUT WITH CRACKED AND BROKEN TILES, SOFT SPONGY FEELING IN PLACES,AND RAW WOOD THAT NEEDS TO BE CLEANED AND SEALED IN BACK ROOM AND STORAGE AREAS. 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
6-501.12; Core; FLOORS NEED OVERALL GENREAL DETAIL CLEANING THROUGHOUT ESPECIALLY IN FRONT ALONG COOK LINE AND BEHIND EQUIPMENT AND IN FRONT WINDOW AND WINDOW SILL. WALLS NEED CLEANING BEHING COOKING EQUIPMENT. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-202.11; Core; NEED TO GET SHATTER PROOF BULBS IN BACK STORAGE ROOM AREA-THESE ARE CRF BULBS AND DO NOT MEET SHATTER PROOF STANDARDS. ALSO NEED TO REPLACE BURNED OUT LIGHTS THROUGHOUT AS NEEDED. (A) Except as specified in par. (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
GENERAL REPAIRS AND CLEANING NEEDED THROUGHOUT
3) Hwy 55 Burgers Shakes and FriesLocation: 4433 Old School House Commons Drive HARRISBURG, NC 28075
Inspection Date: 11/02/2016
2-102.11; There must be someone in charge during all hours that is certified in food safety. There is no one here that is certified.
2-301.12; Core; After washing and drying hands, must use the paper towel to turn the faucet off to avoid re-contaminating hands. Some employees were not doing this.
6-301.11; Priority Foundation; Must have soap at all handsinks. There was no soap in the men's restroom or by the handsink by the tall freezer. All were replenished.
7-201.11; Priority; Chemicals must be stored separate from food and clean utensils. Observed cleaner stored above meat prep cooler, and other chemicals stored on shelves and tables with food items that were not separated by a partition or spacing. All of this was moved during the inspection by Crystal.
3-501.13 ; Core; Must thaw in the refrigerator, under cold (70 or less)running water, as part of the cooking process or in the microwave. Raw chicken and sausage were being thawed in standing water (and were already thawed when I arrived).
2-402.11; Core; All food preparers must wear a hair restraint. The manager/cook was not wearing one.
3-304.14; Core; Wet wiping cloths must be stored in a bucket of sanitizer when they are not being used. There was no sanitizer in the bucket.
3-302.15; Core; All fruits and vegetables must be washed prior to cutting. Tomatoes were not washed as required.
4-903.11(A) and (C); Core; Single service items must be stored at least 6 inches above the floor and stored where they will not be subject to contamination. Boxes of gloves, lids, etc sere stored on the floor.
4-601.11(B) and (C); Core; Equipment needs to be kept clean. Clean table under grill, sides of fryers, table under steamer, inside the portion of the frozen dessert machine that is not being used and under the lid of the burger prep cooler.
5-501.111; Core; There is liquid leaking out of the dumpster. Replace dumpster with one that is in good repair.
5-501.113; Core; Must keep dumpster closed. Door was open.
6-501.12; Core; Floor needs cleaning under fryers, refrigeration and other equipment and shelving. Ceiling needs cleaning around vents up front.
6-403.11; Core; Lockers or other suitable facilities for employee personal items shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. There were dirty aprons, coats, shirts and other items stored on work surfaces and other areas with food and single service utensils.
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.
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