Cabarrus County Restaurant Health Inspection Report (2/17/17-3/16/17)Mar 16, 2017 05:03PM ● By Melanie Heisinger
1) Subway #26758
Inspection Date: 02/27/2017
2) ARBYS 7961
Inspection Date: 03/15/2017
5-202.12; NEED TO HAVE SYSTEM CHECKED FOR PROPER OPERATION-HAND SINKS IN RESTROOMS AND ONE IN KITCHEN AREA BELOW 100 DEGREES-DISCOVERD MEN'S ROOM FAUCET HAD BEEN LEFT RUNNING FULL STREAM AND THIS COULD HAVE HELPED DRAIN HOT WATER TANK-AFTER WRITING UP INSPECTION CHECKED AND TEMPERATURE HAD REBOUNDED TO 88 DEGREES. REST OF KITCHEN SINKS AND DRIVE THRU HAND SINK HAD OVER 120 DEGREE HOT WATER. CALL 704-920-1223 TO VERIFY SYSTEM IS WORKING PROPERLY. (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Pf
3-501.17;TCS COLD HELD READY TO EAT FOODS DATE MARKING-OBSERVED 3 PIECES OF MEAT OPENED TODAY WITH DATES EXCEEDING REQUIRED 7 DAY DATE MARK-COOK WAS MARKING FOR 9 DAYS BUT POLICY IS 9 DAYS ONCE PULLED FROM FREEZER AND DATE+6 ONCE PACKAGE IS OPENED-CORRECTED DRUING INSPECITON.
3) Subway # 44426
Inspection Date: 03/01/2017
4-601.11 (A); Priority Foundation; 2 salad bowls near more thorough cleaning (see if white bowl is stained or will come off). Taken to the pot sink and soaked while here today. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
4-602.13; Core; Wipe one gasket on reach-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Phillis, Serv Safe expires October 17, 2017 JLH
1) CHOLA'S INDIAN GRILL
Inspection Date: 02/22/2017
6-301.12; Priority Foundation; AT BEGINNING 2 KITCHEN HAND SINKS HAD NO TOWELS-THEY WERE PUT IN PLACE DURING INSPECTION-MUST KEEP TOWELS AT HAND SINKS AT ALL TIMES FOR PROPER HAND WASHING. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf
4-602.12; Core; THE INSIDES OF ALL MICROWAVE OVENS VERY DIRTY-MUST BE CLEANED AT LEAST ONCE EVERY 24 HOURS.(B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
3-501.16(A)(1) ; Priority; TCS FOODS-HOT HOLDING-ONCE COOKED OR REHEATED ALL HOT FOOD MUST BE HELD AT 135 DEGREES OR HOTTER-SEVERAL ITEMS ON BUFFET BELOW 135 DEGREES AND OBSERVED ITEMS SITTING OUT ON WORK COUNTER THAT BELOW 135 AND COOK STATED THEY WERE TO GO OUT ON BUFFET. IF YOU CANNOT MAINTAIN 135 OR HOTTER ON BUFFET COULD SEEK TIME AS A PUBLIC HEALTH CONTROL.
3-501.16 (A)(2) and (B); Priority; TCS FOODS-COLD HOLDING-AGAIN ITEMS ON BUFFET THAT SHOULD BE HELD COLD-TOMATOS, CANTAULOPE, CHUTNEYS IN THE 60 DEGREE RANGE-ALL COLD HELD FOOD MUST BE HELD 45 DEGREES OR LESS WITH 41 OR LESS THE DESIRED TEMPERATURE. IF CANNOT MAINTAIN TEMPERATURE COULD SEEK TIME AS A PUBLIC HEALTH CONTROL.
3-501.17;PRACTIALLY NO DATE MARKING ON ANY COOKED COLD HELD READY TO EAT PRODUCT IN WLAKIN COOLER OR OTHER REACH INS-ONCE PREPARED, COOKED OR OPENED ANY READY TO EAT PRODUCT MUST BE PROPERLY DATE MARKED AS REQUIRED BY RULES.(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
3-302.12; Core; IF NOT IN IT'S ORIGINAL PACKAGING ANY BULK PRODUCT SUCH AS FLOURS, SUGARS,SPICES, COCONUT POWDER,ETC, MUST BE IN LABELED COVERED CONTAINERS AND MUST HAVE HANDLED SCOOPS FOR DISTRIBUTION-OBSSERVED NO LABELED CONTAINERS AND ALMOST NO COVERING AND NO HANDLED SCOOPS IN CONTAINERS. 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.
3-305.11; Core; THERE SHALL BE NO STORAGE OF ANY FOOD PRODUCT ON FLOOR ANYWHERE-OBSSERVED SEVERAL PANS OF FOOD-ONIONS, COOKED MEATS, SAUCES ON FLOOR OF WALKIN COOLER AND ALSO FOOD ITEMS ON FLOOR IN WALKIN AND IN STORAGE AREAS AND FOOD ITEMS SHALL BE KEPT COVERED IN COOLER AND STORAGE TO PREVENT POSSIBLE CONTAMINATION FROM SOMETHING FALLING INTO ITEMS. (A) Except as specified in par.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.
3-302.15; Core; BEFORE CUTTING ANY FRUIT OR VEGETABLE THE PRODUCT MUST BE WASHED-OBSSERVED COOK CUTTING TOMATOS WITH OUT WASHING. (A) 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
4-501.12; Core; ALL CUTTING BOARDS THROUGHOUT THE ENTIRE KITCHEN AND PREP AREA WITH DEEP CUTS AND STAINS AND NEED TO BE REFINISHED-THIS IS SECOND MARK OF THIS ITEM. 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
4-602.13; Core; EXTREMELY DIRTY EQUIPMENT, COOKING STOVES AND FRYERS,CONTAINERS FOR STORAGE OF SPICES, CARTS,SHELVING IN DRY STORAGE AND WALKIN,INSIDES OF COLD PREP UNITS AND WALKIN, AND HOOD AND HOOD FILTERS-ALL NEED GENERALL OVERALL DETAIL CLEANING. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
6-501.12; Core; FLOORS WALLS AND CEILING THROUGHOUT NEED OVERALL VERY DETAIL CLEANING-VERY DIRTY. ENTIRE KITCHEN NEEDS TO BE SCRUBBED FROM FRONT TO BACK AND TOP TO BOTTOM. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
WILL DO FOLLOW UP VISIT TO CHECK ON DATE MARKING AND PROGRESS WITH CLEANING AND ALSO TALK ABOUT HOT AND COLD HOLDING OF FOOD ITEMS.
2) El Patron
Inspection Date: 02/17/2017
2-102.12; Core; PIC did not have approved Food Safety training. Effective 1/1/2014, a two-point deduction will occur if PIC (person in charge) at time of inspection does not have food safety training. No one at facility has passed an ANSI accredited test.
6-301.14; Core; A sign or poster that notifies Food Employees to wash their hands shall be provided at all hand-washing sinks used by Food Employees and shall be clearly visible to Food Employees. There was not any signage posted at hand sink in kitchen area.
3-302.11; Food shall be protected from cross-contamination by arranging each type of Food in Equipment so that cross-contamination of one type with another is prevented. Observed blood from raw beef stored above ice bag in walk-in freezer. Items was dripping blood before it was frozen. CDI.
4-601.11 (A); Priority Foundation; 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. Ice shall be stored in a way to prevent contamination. Observed specs of mildew inside of ice stored at ice machine. CDI
3-501.16(A)(1) ; Priority; All hot potentially hazardous food shall be held at a temperature no less than 135 F (refried beans- 81 F). Manager stated that beans were cooked at 4:30pm. CDI- Beans were allowed to reheat to above 165 F.
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 (cheese dip, steak, chicken wings). CDI.
3-603.11; Priority Foundation; Provide a consumer advisory if the plan is to sell undercooked food. Owners have added ceviche to the menu. A consumer advisory is listed on the menu, but it has no ties to the items that are served raw. CDI- Asterisks were put on menus for items and consumer advisory.
3-501.13 ; Core; Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed seafood items such as shrimp, prawns, fish thawing at room temperature. Items were placed at prep stations at 3 pm to thaw. Also, observed a bag of shrimp unthawing in submerged water.
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. Observed a bag of brown sugar that was not labeled.
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 refrigeration units, grill, and ovens. in kitchen area.
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. Keep dumpster lid closed.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean splash from walls in kitchen area. Splash was noted near prep stations and grill area.
3) Jim 'N Nick's Bar-B-Q
Inspection Date: 03/06/2017
2-301.14; Priority; Employees must wash hands after handling dirty dishes, etc. Employees were not washing hands before handling the clean/sanitized items. Changing gloves does not replace handwashing. Employees were corrected.
3-301.11; Priority; There can be no bare hand contact with ready-to-eat foods. Observed employee handle lemon for drinks with bare hands. Employee was corrected.
5-205.11; Priority Foundation; A handwashing sink may not be used for purposes other than handwashing and a handwashing sink shall be maintained so that it is accessible at all times for employee use. Keep cart from in front of handsinks and do not fill water pitchers up from the handsinks. The handsink in the bar must be cleaned out so that it can be used for handwashing. There is a travel mug, charger and other items in the sink.
4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Knives, silverware, pans, bowls, tongs and other items hand been put up dirty. All were sent back to be rewashed. Cutting boards also need cleaning (need to be resurfaced or replaced).
3-401.11; Priority; Make sure that raw poultry is being cooked to heat all parts to 165 degrees for 15 seconds. The grilled chicken was not cooked as required. Chicken was cooked further.
3-302.15; Core; Must wash all fruits and vegetables before cutting. Observed employee cutting lemons to be squeezed that had not been washed.
4-901.11; Core; Must air dry pans, etc before they are stacked. Many items had been stacked up wet.
4-601.11(B) and (C); Core; Clean the dirty rolling racks and shelves in walk-in cooler. Remove rust from meat cooler door.
5-501.113; Core; Garbage containers outside need to be covered. Containers outside the back door full of food scraps were uncovered.
6-501.11; Core; Tile base in dishroom and tile in grill area need repair.
6-403.11; Core; Lockers or other suitable facilities 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. Employees coat and other items were in a drawer with open boxes of food service gloves and deli wrap.
Replace cracked light fixture shield in bbq room.
Remaining unsliced portions of MEAT roasts that are cooked as specified under par. 3 401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under par. 3 401.11(B).
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