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Cabarrus Magazine

Cabarrus County Restaurant Health Inspection Report (3/17/17-4/16/17)

Apr 16, 2017 08:00AM ● By Melanie Heisinger
Our restaurant rundown from the last 30 days, March 17, 2017 - April 16, 2017, presented by Realtor® Bryan Kalentek. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.

Top 3

1) La Unica

Location: 4350 Maint ST Suite 105 HARRISBURG, NC 28075
Inspection Date: 03/20/2017
Score: 100
General Comments:

Cut or peeling rubber spatulas are in poor repair and must be discarded. One was discarded during the inspection. 

2) Choclatier Barrucand

Location: 1 Union ST CONCORD, NC 28025
Inspection Date: 04/04/2017
Score: 100

4-602.13; Core; BAKING OVEN NEEDS SOME CLEANING-SOME OLD BAKED ON RESIDUE. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.         

General Comments:



3) Hawthorne's NY Pizza & Bar 

Location: 4351 Main Street Suite 111 HARRISBURG, NC 28075
Inspection Date: 03/22/2017
Score: 99.5

4-901.11; Core; Utensils and equipment must be air-dried after sanitizing. Plastic cups in bar were stacked up wet from last night.   

4-903.11(A) and (B); Core; Clean utensils must be stored in a clean place. The top of the ice machine where the ice scoop is stored is not clean.           


Bottom 3


1) Bob's Family Restaurant

Location: 13230 Hwy 601 MIDLAND, NC 28107
Inspection Date: 03/23/2017
Score: 94

2-102.12; Core; No one onsite is food safety certified today. Per Tina, taking Serv Safe test on Monday. (A) 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.

4-602.11 Ice machine with some black mold inside along top groove and along the back wall. Shown to Tina today. (E) Except when dry cleaning methods are used as specified under sec. 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) 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.  

4-601.11 (A); Priority Foundation; Need to clean the back side of the slicer better, food debris and film along back of slicer; clean one pot better, strainer, pan. All shown to Spiro and taken to the pot sink to clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

3-501.18; Priority; One bucket with a small amount of chili that needed to be discarded last night, today is day 8. Discarded while here today. (A) A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or PACKAGE that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). P           

7-102.11; Priority Foundation; One spray bottle with sanitizer (too strong, diluted today) and label has worn off, relabeled. One bottle with Awesome cleaner and now label, relabeled today. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf       

3-302.12; Core; Two breaders with no labels. Labeled while here today. 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.           

3-307.11; Core; Keep seafood covered in walk-in cooler; keep small containers with pepperoni, greens, onion rings covered. Discussed with Spiro and Tian today. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.

4-901.11; Core; Air-dry before stacking, do not stack wet. Many things wet in back part of the kitchen; drain water from container with clean utensils. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) 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; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

4-601.11(B) and (C); Core; Clean inside the microwave oven, some build-up; clean the sides of the fryers and cooking equipment, grease/food build-up. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.           

6-501.11; Core; Reglue baseboard that is coming down next to ice machine. Wall in poor repair next to pot sink. PHYSICAL FACILITIES shall be maintained in good repair.

6-501.12; Core; Clean around legs of equipment along cook line, some build-up. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.


2) HARDEES – 1645

Inspection Date: 03/24/2017
Score: 94

4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Several tongs, and pans had been put away dirty. Ice bucket has a dirt ring around the inside near the top from handling. All were sent back to be washed.   

4-602.11; Core; Soda nozzles must be cleaned at a frequency necessary to preclude accumulation of soil or mold. All of the soda nozzles from the dining room have a build-up on them.

3-501.19; Priority Foundation; When using time as a public health control, the procedure must be followed. This requires the time labels to be updated when the product comes out of temperature control. The labels had not been changed since this morning.

3-307.11; Core; Food must be protected from contamination. Use ice scoop instead of the customer's cup to scoop ice. Possible contamination of ice in bin from handling the outside of the cup. Individual packages of condiments are in a pan with dirty liquid in the bottom. This may contaminate the product when the package is opened.  

3-304.12; Core; In between uses, utensils must be stored in a clean place and cannot be stored in standing water. Ice scoop holder need cleaning and cannot store ice cream scoop in standing water.

4-903.11(A) and (C); Core; Single service items must be stored in a clean place. The single service lids are stored in dirty containers by the front counter.

5-402.13; Priority; Sewage must be conveyed to the point of disposal through an approved sewage system. Wastewater is backing up onto the floor through the floor drain by the drive thru window. The plumber was called during the inspection and is currently clearing the drain line.

6-501.12; Core; The floor needs cleaning under equipment especially along the walls and under the crates where the oil is stored..   

6-303.11; Core; Replace light bulbs that are burned out in grill area.


3) MCDONALDS #31154

Location: 6700 KEE LANE HARRISBURG, NC 28075
Inspection Date: 04/11/2017
Score: 95

3-501.16 (A)(2) and (B); Priority; Room temperature freezer container was no longer cold and whipped butter individual packages were at 73 F. Butter discarded. Manager thought that this was clarified butter. Will need to maintain 45 F or less or use time as a public health control and mark for no more than a 4 hour discard once taken out of temperature control.

7-201.11; Priority;Spray bottle of cleaner stored on counter directly at open cups of drive-through drink machine so that end of nozzle was at cups. Moved during inspection. Per 7-201.11, POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.

2-302.11; Priority Foundation; Employee observed scooping fries and having painted nails. Gloves donned during inspection. Per 2-302.11,(B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf

4-901.11; Core; Many long trays stacked without air drying. (Need more air drying space). Per 4-901.11, After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining of food-contact surface SANITIZING solutions before contact with FOOD;   

4-101.19; Core; Bottom grate cover of low cooler broken and hanging off equipment. Repair.

4-602.13; Core;Food splash build-up on equipment around nozzles of food dispensing equipment such as orange juice, sugar, ice cream, smoothie blender, etc. Storage racks where sauces held dirty from spills. Cabinet under dining soda service dirty from trash being thrown in holes on top of counter and overflow of bucket catching drip under soda machine. Keep clean.

5-205.15 (A)(B); Core; Observed drip from leak under dining soda machine. Keep plumbing maintained in good repair.

6-501.18; Core;Bottom front and underside of men's urinal has dirty build-up-keep clean. Per 6-501.18,PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. 52. 5-501.13; Core; Compactor dumpster has several large holes on sides and is leaking from bottom. Per 5-501.13, receptacles and waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.

5-501.113; Core;Rolling bin of garbage and parking lot trash filled and uncovered in dumpster corral. Manager said he will dump. Per 5-501.113,waste handling units shall be kept covered B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.

6-501.11; Core; Broken floor tile in dish area and missing grout around tiles. Broken floor tiles in mop sink and several broken wall base tiles. Per 6-501.11, PHYSICAL FACILITIES shall be maintained in good repair.

Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.

Sponsored by:

Realtor®  Bryan Kalentek - Concord, NC

Realtor® Bryan Kalentek

SAVVINESS FOR FREE! There may be no such thing as a free lunch, but there is such thing as savvy Realtors across the U.S. (legal in 41 states) that offer their clients listing discounts ... Read More »  

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