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Cabarrus Magazine

Cabarrus County Restaurant Health Inspection Report (11/17/17-12/16/17)

Dec 16, 2017 07:15AM ● By Melanie Heisinger

Our restaurant rundown from the last 30 days, November 17, 2017 - December 16, 2017. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.

Top 3

1) Chipotle Mexican Grill #2880

Location: 8509 Concord Mills BLVD CONCORD, NC 28027

Inspection Date: 11/28/2017

Score: 100


4-602.13; Core; Need to clean underside of prep table at fryers where waste can is located and there is some food splash on underside of counter.




Inspection Date: 12/12/2017

Score: 100


4-501.11; Core; Gasket cracked on tall cooler. Replace. Per 4-501.11, 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.

5-501.11; Core;Dumpster and grease bin sitting on dirt and grassy area. Need to have moved to a nonabsorbent surface. Per 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 for 180 days from the date of this inspection.   

6-501.11; Core; Ceiling cracked and peeling downstairs. Need to seal crack in door in back kitchen. Repair.         

6-202.11; Core; Light shield missing from one bank of light downstairs. Per manager this has been ordered and he is waiting on delivery.


3) Off the Grill-3

Location: 9900 Poplar Tent Rd Suite 100 CONCORD, NC 28027

Inspection Date: 11/28/2017

Score: 99.5


5-501.113; Core; Must keep dumpster doors and lids closed. Doors were open.        

General Comments:

Flounder fillets are now being used for the fried flounder



Bottom 3


Location: 1897 WARREN C. COLEMAN BLVD CONCORD , NC 28025

Inspection Date: 11/30/2017

Score: 90


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.    

3-301.11; FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. Observed employee touching cut vegetables to place on a plate to be served with bare hands. CDI.

3-305.11; Core; Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed bags of onions stored on the floor near walk-in cooler.

4-202.11; Food contact surfaces shall be smooth and easily cleanable. Observed cutting boards in market area with deep grooves in them.

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. Use glass-door refrigerators according to DATA plate.

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. Lid for dumpster has been removed. Contact waste management to replace dumpster for facility.


2) Bonfire Bar and Grill

Location: 970-180 BRANCHVIEW DRIVE NE CONCORD, NC 28025

Inspection Date: 12/13/2017

Score: 91.5


2-102.11; Core; There must be a person in charge during all hours of operation that is certified in food safety. The manager is not certified and no else that is present is either.     

3-501.14; Priority; Must cool from 135 to 7o within 2 hours and to 45 degrees within 6 hours. Corn chowder that was cooked yesterday was still not down to 45 degrees. Discarded during the inspection.         

3-501.18; Priority; All ready to eat potentially hazardous foods stored at 41 or less must be discarded after 7 days. There was several containers of food that was dated longer than 7 days that should have already been discarded. All were discarded during the inspection.           

3-501.17; Priority Foundation; Must date mark all ready to eat potentially hazardous foods that may not be used within 24 hours. Several items were not datemarked or had a previous date on the pan that had not been removed when the pan was washed. All were either relabeled or discarded.

7-102.11; Priority Foundation; All chemicals that are not in the original container must be labeled. One spray bottle that was labeled sanitizer had Fabuloso in it. Sanitizer label was covered and container was relabeled.          

3-501.15; Priority Foundation; Cooling shall be accomplished by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the FOOD. Corn chowder was being cooled over night in a large container in the walk-in cooler. Soup was discarded during the inspection. 

3-501.13 ; Core; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, or at 7 C (45 F) or less. (B) Completely submerged under running water: (1) At a water temperature of 21 C (70 F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, (3) Such that for READY-TO-EAT FOOD, the temperature of thawed portions do not rise above 5 C (41 F), or 7 C (45 F) and (4) Such that for raw animal FOOD requiring cooking as specified under Paragraph 3 401.11(A) or (B), thawed portions are not above 5 C (41oF), or 7 C (45 F) as specified under Subparagraph 3-501.16(A)(2)(b), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF), or 7 C (45 F) as specified under Subparagraph 3-501.16(A)(2)(b); (C) As part of a cooking process if the FOOD that is frozen is: (1) Cooked as specified under par. 3 401.11(A) or (B) or sec. 3 401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; or (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. Raw fish, shrimp and ribs were thawing in standing water.        

6-501.111; Core; The PREMISES shall be maintained free of insects, rodents, and other pests. Fruit flies present in the bar and in other kitchen areas. 

4-501.11; Core; Equipment must be kept in good repair. One door to the pizza cooler is not closing properly and the gasket is torn. Replace rusty peeling shelves in the pizza cooler. Replace other torn gaskets. 

4-601.11(B) and (C); Core; Equipment must be kept clean. The sides of the cooking equipment need better cleaning.

5-501.111; Core; Dumpster must be kept in good repair. The bottom is damaged near the right, rear bottom corner and there is a hole where liquid can leak out or rodents can enter. Replace dumpster


3) Sandys Pizza and Subs

Location: 8930 East Franklin ST MT PLEASANT, NC 28124

Inspection Date: 12/08/2017

Score: 93


2-102.12; Core; Person in charge must be food safety certified. No one onsite is certified. Has been discussed with Nouphai many times. (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.

3-501.18; Priority; Turkey and cole slaw held past allowed 7 day hold time. Discarded while here today. Cannot hold foods past 7 days, even when held 41 degrees F and below. Discussed again with owners. 9A) 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

3-501.17; Must date mark hot dogs, hard boiled eggs, lo mein, egg roll mix. Couple items with dates that are past 7 days and Nouphai said these dates were not changed on containers or bags and the dates were wrong, corrected by Nouphai. All items must have the correct dates when marked/opened/cooked. (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 or (2) 7 C (45 F) or between 5 C (41 F) and 7 C (45 F) for a maximum of 4 days in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5 C (41 F) or less if: Pf (a) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT

3-501.19; Must mark time when chicken wings are cooked to use TPHC. Time marked while here today with discard time of 2:45pm. (A) Except as specified under par. (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf" Priority Foundation;

7-202.12; Priority; Container of Hot Shot Bed bug chemical not allowed in commercial food service. Discarded by Nouphai today, per owner, using Clint Miller Exterminating. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, P

4-501.11; Core; Glass door has window that is cracked and broken in spots; need to repair/remove to prevent any potential hazard to contaminate any food inside. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

4-602.13; Core; Clean outside of dry goods containers in storage closet. Clean outside of the mixer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

6-501.12; Core; Work on cleaning walls by cooking area better. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 

General Comments:

Repair leaking hot water at faucet at hand sink, do not turn the hot water off. Repair.

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

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