Cabarrus County Restaurant Health Inspection Report (12/17/16-1/16/17)Jan 16, 2017 04:02PM ● By Melanie Heisinger
1) Not Just Franks
Inspection Date: 01/10/2017
4-203.11; Priority Foundation; One probe type thermometer properly calibrated. Meat thermometer that was also present cannot be calibrated and appeared to be off at high temperatures when compared to other calibrated thermometers. Discarded by manager. Per 4-203.11, (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to 2 F in the intended range of use. Pf
2) Five Guys Burgers and Fries
Inspection Date: 01/05/2017
5-501.13; Core; Receptacles and waste handling units used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. Observed that dumpster door was open during inspection. Facility has asked for the landlord to get involved to keep dumpster area clean.
3) Famous Toastery
Inspection Date: 01/11/2017
3-501.18; Priority; Several items marked for discard after four days were still being used since still in compliance within 7 days discard. Facility very slow due to snow. Asked manager to correctly label containers with required end of day discard so staff will not go over 7 days counting date of preparation including sauteed mushrooms and sauteed spinach.
4-602.13; Core;Need to clean rack that holds large cans where there is some accumulation of food splash.
5-501.113; Core;Dumpster lid and sliding side door was open where inspector arrived. Keep covered with tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
5-501.115; Core;Much garbage on the ground including loose food debris when inspector arrived. Cleaned up during inspection. Keep enclosure clean.
1) Aroma Indian Cuisine
Inspection Date: 01/04/2017
2-102.11; Priority; Core; 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. She will start full time next week.
3-501.14; Priority; Must cool hot potentially hazardous foods from 135 to 70 degrees within 2 hours and to 45 within a total of 6 hours. Onion sauce that finished cooking at midnight was not yet down to 45 degrees. Onion sauce was discarded.
7-102.11; Priority Foundation; All chemicals that are not in the original containers must be labeled. Bottles of degreaser and bleach were not labeled and the bucket of sanitizer was also not labeled. All were labeled during the inspection.
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. Using metal pans will help with cooling. Three large containers of onion sauce had not been cooled properly.
3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. A few containers of dry goods did not have a label.
3-305.11; Core; All food must be stored off the floor at least 6 inches and where it will not be exposed to splash and will be protected from contamination. Large bowl of dough was on the floor under the prep sink. A pan of chicken was on the floor under a prep table. Other food was on the floor in the walk-in cooler and a pan of shrimp was thawing in the pot sink.
2-402.11; Core; Must wear a hair restraint while preparing food. Most employees were not wearing one.
4-901.11; Core; Plates, after sanitizing must be air dried before stacking. Do not towel dry with a cloth. Employee was towel drying plates.
4-205.10; Core; Equipment must be NSF or equal and used in accordance with the manufacture's intended use. Blenders that say that they are for household use only are not approved. Remove from facility.
4-601.11(B) and (C); Core; Non-food contact surfaces must be kept clean. The shelves in the walk-in cooler, and much of the equipment that is not being used on the located on the bottoms of the storage area shelves.
5-501.113; Core; Must keep dumpster door closed. One door was open.
6-501.12; Core; The floors, walls and ceilings must be kept clean. The wall behind the dishmachine area needs cleaning. Clean also the vent above this area and the corners in the stock room.
6-303.11; Core; Replace light bulbs that are out in the kitchen. There is insufficient light. There must be at least 50 foot candles of light on all work surfaces.
6-501.14; Core; The fan attached to the shelf needs cleaning so that it is not a source of contamination.
2) Hibatchi Grill and buffet
Inspection Date: 12/20/2016
2-301.12; Rules require that hand towel be used to turn off faucet of hand sink to prevent recontamination of hands from dirty faucet handle. Observed employees washing hands then cutting off faucet with bare hands. Also, observed employee washing hands by washing gloves. CDI-retraining of employees.
4-602.11; In 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: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. Clean interior of both ice machines at drink stations.
3-501.17; Date mark all potentially hazardous foods once the package is opened. Foods at 42 F to 45 F to be date marked for 4 days and foods at 41 F or less to be date marked for 7 days (fours tray of beef, and shrimp). CDI- Items were properly labeled with the correct date from two days ago.
4-901.11; Core; 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. Observed stacks of cups and containers that were stacked wet.
4-205.10; Core; 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. Chest freezer in kitchen is not commercial.
4-501.11; Core; Equipment shall be maintained in good repair. Replace torn gaskets on refrigeration units in kitchen area. near fryer. Repair leaking faucets at 3-comp sink.
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 hood system, ovens, and refrigeration units in kitchen area.
6-201.11; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean spots and marks from wall surrounding walk-in freezer. Clean splash from walls in kitchen, dish room, and storage room areas. Clean floors in corners and under equipment in kitchen area.
6-201.11; Core; Except as specified under 6 201.14 and except for anti-slip floor covering or applications that may be used for safety reasons, floors, floor coverings, walls wall covering, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. FLOORS IN KITCHEN AREA AND DISHROOM AREA AND STORAGE AREAS IN POOR REPAIR.
Inspection Date: 01/03/2017
2-102.11; Priority Foundation; One prep cooler that was not working had been stocked with food and was at 66 F. PIC(person in charge) needs to monitor activities in kitchen and train staff so that cold holding temperatures area actively monitored and corrective actions if necessary are taken. Per 2-102.11, the designated person in charge who is knowledgeable about foodborne disease prevention, Hazard Analysis and Critical Control Point (HACCP) principles, and Code requirements should be prepared to recognize conditions that may contribute to foodborne illness or that otherwise fail to comply with Code requirements, and to take appropriate preventive and corrective actions.
2-401.11; Core;Open employee drinks with screw top lids observed in kitchen. No screw top lids for drinks consumed in kitchen and drinks need to be consumed to avoid contamination of hands. Per 2-401.11, 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.
5-202.12; Priority Foundation; Water at handwashing sink in men's restroom did not get warm until manager adjusted valves under sink. Verified at above 100 F. Water at handwashing sink in one women's restroom had very low flow and needed battery replaced on automatic faucet. Per 5-202.12,a handwashing sink shall be equipped to provide water of at least 100 F and automatic handwashing faucets shall be installed in accordance with manufacturers instructions.
3-501.16 (A)(2) and (B); Priority;All potentially hazardous foods in one prep cooler at 66 F including sliced tomatoes, halved cherry tomatoes, cut lettuce, and ranch dressing made with buttermilk. Some portioned containers of mixed shredded cheese had been stacked to high against hot holding drawer unit and cheese cups at 62 F - all discarded by manager. Cold, potentially hazardous foods shall be maintained at (A) (2) At a temperature specified in the following: (a) 5 C (41 F) or less; P or (b) 7 C (45 F) or between 5 C (41 F) and 7 C (45 F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5 C (41 F) or less if: This is both a repeat and a priority item and person in charge needs to be monitoring. Manager will use time as a public health control for potentially hazardous items in broken prep cooler (sliced tomato, cut lettuce, buttermilk ranch, etc. ) until repaired and verified at holding at 45 F or less.
7-102.11; Priority Foundation; Need to label all sanitizer buckets where labeling has work off and sanitizer no longer labeled. Labeled during inspection.
3-305.11; Core;Bags of candy pieces stored in cabinet in drink prep area under drain lines. Moved during inspection. Cannot store here even if unopened. Per 3-305.11, 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;
2-402.11; Core;When manager helps on line, must wear hair restraint. Per 2-402.11FOOD 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.
2-303.11; Core;Several food employees wearing plastic bands on their wrists. Per 2-303.11, 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.
4-903.11(A) and (C); Core;Bottom of boxes of singles service stored on bottom shelving near walk-in cooler door getting wet from floor cleaning. Need to elevate boxes so that they are not subject to splash. Bag ofstraws and some single service stored in cabinets under drain lines and may received drip. Per 4-903.11, 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.
4-501.11; Core; Cooler drawers for raw chicken and cooler drawers for cut lettuce not closing properly and staying gapped open. Repair and monitor food inside to make sure 45 F or less is being maintained until repaired. some sheving win walk-in cooler peeling. front of food processor with cracked plastic. Induction plated top shattered. Keep equipment in good repair. Per 4-501.11,(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; Most walk-in cooler shelving moldy. Fan grate cover in walk-in cooler dusty, Underside of prep tables in back prep kitchen, underside of mixer, prep coolers around vent grates and cooler drawers dirty. Keep clean.
5-501.115; Core;Dumpster enclosure with much scattered garbage, breading, cardboard and leaves accumulated and the ground around and behind dumpater. Keep enclosure area clean.
6-201.11; Core; Some equipment not moved when new floor covering installed and drop-off underneath and does not allow water to flow toward floor drain causing water pooling and debris accumulation in several areas. Several places where floor covering split and floor no longer designed to be easily cleanable. Very limited access to floor drain under front cabinet with only edge showing -if cannot keep drain clean, need access to drain. Per 6-201.11, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
6-303.11; Core;Half of recessed overhead lighting in front kitchen were not on and appears dim. Manager said this was due to electrical issues. Need to repair lighting so that the light intensity is C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
Please phone or email inspector when prep cooler repaired and no longer using time as a public health control for sandwich prep cooler potentially hazardous foods.
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