Cabarrus County Restaurant Health Inspection Report (1/17/17-2/16/17)Feb 16, 2017 05:04PM ● By Melanie Heisinger
1) LEES SANDWICH SHOP
Inspection Date: 02/03/2017
2-401.11; Core; Employee drink stored on top of cart and end of table. Since baking pans stored underneath, do not store in these areas.(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: clean EQUIPMENT and UTENSILS
5-501.11; Core;Dumpster and grease bin on grass/dirt. 5-501.11 An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. No points taken per EH Director since this was not required by when permitted.
2) Charlie Graingers
Inspection Date: 01/27/2017
4-202.11; Priority Foundation; Few deep cuts in meat cutting board. Discarded during inspection. Per 4-202.11, (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
3) TACO BELL #023183
Inspection Date: 02/14/2017
4-602.13; Core; Clean white plastic pan with sour cream containers stored in the walk-in cooler, lot of crumbs and debris; clean out bottom of condenser pan inside reach-in cooler, some food debris, shown to Tyrika today. Wipe out pans in dining room with sauces, some crumbs and debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Serv Safe Le'Keitha Coate 2/2/2016
Have hot water in restrooms checked, only reaching 95.4 degrees F at sinks. Kitchen handsinks are ok today. JLH
1) Hwy 55 Burgers Shakes and Fries
Inspection Date: 01/27/2017
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. Employees were not doing this.
2-301.14; Priority; Employees must wash hands: After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE 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. Observed employee handle raw beef with gloved hands and then handle Ready-to-eat foods without washing hands. The use of gloves does not replace handwashing. Discussed with Tracy.
6-301.11; Priority Foundation; Must have soap at all handsinks. Sink in corner has no soap. There was none in the facility to put at handsink.
4-602.11; Core; Equipment used for non-potentially hazardous foods must be cleaned often enough to avoid an accumulation of mold and soil. Iced tea dispenser nozzles and inside of the ice machine needs cleaning. Tea nozzle was cleaned during inspection.
4-601.11 (A); Priority Foundation; Food contact surfaces must be cleaned to the sight and touch. Ice cream machine was not thoroughly cleaned last night. Ice cream was still present in some machine parts. Machine was taken apart and will not be used until Tracy has confirmed it has been cleaned and sanitized.
3-501.17; Priority Foundation; Priority Foundation; Must date mark all ready to eat potentially hazardous foods unless they will be used within 24 hours. One pan of hot dogs, pimento cheese, grilled onions and a pan of sliced ham were not date marked. Tracy said she would discard since she did not know what date they were opened/prepared.
3-304.12; Core; Utensils in between uses must be stored in a clean place. The dipper well has mold build-up inside and the ice scoop is stored in a container with dirty water
4-901.11; Core; After washing and sanitizing, air dry equipment before stacking. Plastic containers were stacked up wet and were still wet from last night.
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 single service items are on the floor near the ice machine and bottom of boxes were wet. Open boxes of disposable utensils are being stored on the floor under the shelves up front exposing them to dust and other contamination.
4-601.11(B) and (C); Core; Equipment needs to be kept clean. Clean table under grill, sides of fryers, under the lid of the prep coolers, lids to containers of food, shelves, the outside of the ice machine and the white plastic baskets used for holding small baskets.
6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Base of both toilets needs cleaning.
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. Vents up front and in bathrooms need cleaning.
6-303.11; Core; Must have at least 50 foot candles of light at surfaces where employees are working with food or equipment such as knives. Replace light that is out above ice machine area. Light is too dim.
2) LANE STREET GRILL
Inspection Date: 01/18/2017
2-301.14; Priority; DID OBSERVE SEVERAL TIMES WORKERS CHANGING GLOVES AND NOT WASHING HANDS PRIOR TO PUTTING ON NEW GLOVES AFTER PREFORMING DIFFERENT TASKS-MUST WASH HANDS PRIOR TO PUTTING ON GLOVES. WHEN TO WASH HANDS(-A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P (D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves for working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P
6-301.14; Core; GAVE NEW HAND WASH SIGN FOR RESTROOM HAND SINK. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
4-204-112; STILL NEED THERMOMETERS INSIDE CHEST TYPE FREEZER UNITS. (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
3-302.12; Core; NEED TO PUT LABEL ON NEW BULK SUGAR CONTAINER AND ALSO RELABEL THE STORAGE CONTAINERS FOR GRITS, PANCAKE MIX,ETC. SITTING ON WORK TABLE. 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.
2-402.11; Core; NO ONE WORKING WITH EXPOSED FOODS OR UTENSILS WEARING HAIR RESTRAINTS AS REQUIRED. (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
3-304.14; Core; OBSERVED SEVERAL WET WIPING CLOTHS LYING ON COUNTERS AND EQUIPMENT THROUGHOUT-ONCE WET ALL TOWELS MUST BE STORED IN LABELED SANITIZER CONTAINERS. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D).
4-205.10; Core; ALL FOOD SERVICE EQUIPMENT DOES NOT MEET ANSI OR NSF STANDARDS-STOVE, HOT PLATES,CROCK POTS, CHEST TYPE FREEZERS, ETC. ALL EQUIPMENT MUST MEET COMMERCIAL STANDARDS OR PARTS 4-1 AND 4-2 OF THE NORTH CAROLINA FOOD CODE.
4-501.11; Core; THE GASKETS ON THE 4 DOOR REFER. UNIT IN POOR REPAIR AND GASKET ON CHEST FREEZER IN BACK ROOM NOT SEALING THUS MAKING EXTREME ICE BUILDUP ON INSIDE OF FREEZER -NEED TO REPAIR. ALSO COLD PREP UNIT AND ONE STAND UP FREEZER NOT WORKING-NEED 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; GENERAL OVERALL DETAIL EQUIPMENT CLEANING NEEDED THROUGHOUT ESPECIALLY ALONG MAIN COOK/GRILL LINE WHERE THERE IS MUCH OLD GREASE AND FOOD PARTICLE BUILDUP AND HOOD AND FILTERS NEED DETAIL CLEANING OF GREASY/DUSTY BUILDUP. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
6-201.11; Core; FLOORS IN GENERAL DISREPAIR THROUGHOUT ESPECIALLY IN THE KITCHEN AREA AND BACK STORAGE ROOM AREA WHERE THERE IS RAW WOOD THAT NEEDS TO BE CLEANED AND SEALED OR COVERED WITH SMOOTH FISHISH. 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 AND WALL AREAS AROUND AND UNDER AND BEHIND THE GRILL COOK LINE NEED OVERALL DETAIL CLEANING OF OLD DIRTY GREASY BUILDUP AND ALSO WASTE FOOD PARTICLE BUILDUP. OTHER FLOORS IN BACK STORAGE ROOM AREAS AND KITCHEN AREAS NEED GENERAL DETAIL CLEANING. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-201.17; Core; VENT COVERS IN KITCHEN AREA VERY DUSTY AND NEED DETAIL CLEANING. (A) Except as specified in par. (B) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be EASILY CLEANABLE.
6-202.11; Core; NEED TO GET SHATTER PROOF BULBS FOR LIGHT FIXTURES IN BACK STORAGE ROOM AREAS. ALSO NEED TO REPLACE BURNED OUT BULBS 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
3) TAQUERIA ROBERT MEXICAN FOOD
Inspection Date: 01/26/2017
2-102.11; CORE; NO CERTIFIED MANAGER PRESENT DURING INSPECTION-MUST HAVE CERTIFIED FOOD PROTECTION MANAGER PRESENT AT ALL TIMES OF FOOOD PREP AND SALES. 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. Pf
2-301.12; THERE WERE NO PAPER TOWELS PRESENT AT EITHER HAND SINK AT BEGINNING OF INSPECTION-THEY HANDED ME NAPKINS FOR ME TO DRY HANDS ON-THIS IS IMPROPER HAND WASHING PROCEDURE-MUST HAVE PAPER TOWELS PRESENT AT ALL TIME TO DRY HANDS AND TURN OFF FAUCET AFTER WASHING HANDS. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; P (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (4) Thoroughly rinse under clean, running warm water; P and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P
6-301.12; Priority Foundation; AGAIN NO PAPER TOWELS AT EITHER HAND SINK IN FACILITY-MUST KEEP TOWELS AVAILABLE AT ALL TIMES. THERE ARE ROLL TOWELS AVAILABE IN CONVIENCE STORE FOR YOU TO GET AND USE UNTIL DISPENSOR TOWELS ARE AVAILABLE. PIC DID GET ROLL OF TOWELS AND PLACE AT HAND SINK. Each hand washing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf (B) A continuous towel system
3-501.17; OBSERVED SEVERAL COOKED READY TO EAT ITEMS WITH NO DATE MARKS-SLICED HAM, HOT DOGS AND SHREDDED LETTUCE IN COLD PREP UNIT AND COOKED TONGUE IN 2 DOOR REFER. ONCE OPENED OR PREPARED ALL COLD HELD READY TO EAT FOODS MUST BE PROPERLY DATE MARKED. PIC DATED DURING INSPECTION. (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under Section 3-502.12, and except as specified in Paragraphs (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked 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 below. The day of preparation shall be counted as Day 1. (1) 5 C (41 F) or less for a maximum of 7 days; Pf
6-501.111;OBSERVED MANY FRUIT FLIES IN BACK STORAGE ROOM AREA AROUND ONIONS AND DRINK STORAGE BOXES-NEED TO EXTERMINATE TO ELIMINATE FRUIT FLIES. 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; Pf and (D) Eliminating harborage conditions
3-304.14; Core; OBSERVED ONE WET WIPING CLOTH LYING ON PREP UNIT-MUST KEEP STORED IN LABELED SANITIZER CONTAINER ONCE WET.(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D).
4-302.14; Priority Foundation; PIC COULD NOT FIND TEST STRIPS-MUST HAVE TEST STRIPS AVAILABLE FOR TESTING OF SANITIZERS AT ALL TIMES. MUST GET AND KEEP TEST STRIPS-WILL DO FOLLOW UP TO CHECK ON TEST STRIPS. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf
6-501.12; Core; FLOORS AND FLOOR DRAINS IN FRONT AND BACK KITCHEN AREAS VERY DRITY AND NEED DETAIL CLEANING AND THERE IS A LOT OF DEBRIS UNDER DRINK BOXES AND OTHER EQUIPMENT AND SHELVING. ALSO WALLS VERY DIRTY UNDER AND AROUND SINKS-NEED DETAIL CLEANING. GENERAL FLOOR AND WALL CLEANING NEEDED. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-202.11; Core; STILL NEED TO REPLACE THE LIGHT FIXTURE COVER IN GRILL AREA TO PREVENT POSSIBLE BREAKAGE OF BULBS. (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.
Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.