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Cabarrus Magazine

Cabarrus County Restaurant Health Inspection Report (4/17/18-5/16/18)

May 16, 2018 06:06PM ● By Melanie Heisinger

Our restaurant rundown from the last 30 days, April 17, 2018 - May 16, 2018. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.

Top 3


Location: 5040 N Hwy 49 S HARRISBURG, NC 28075

Inspection Date: 05/09/2018

Score: 99.5


4-601.11(B) and (C); Core; Observed dust and grease on hood screens above oven in kitchen area. Observed dust and food debris on prep table and exterior of oven in kitchen area. Clean exterior of refrigeration unit doors in kitchen area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.


2) Five Guys Burgers and Fries

Location: 7741 Gateway LN CONCORD, NC 28027

Inspection Date: 04/26/2018

Score: 99.5


3-501.16(A)(1) ; Priority; Observed sautéed mushrooms that were hot-holding at 121 F. All hot potentially hazardous food shall be held at a temperature no less than 135 F. CDI- Mushrooms were reheated to 165 F          

4-601.11(B) and (C); Core; Clean grease from exterior of grill in kitchen area. NonFood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, FOOD residue, and other debris.


3) SUBWAY #33751

Location: 2221 ROXIE ST. KANNAPOLIS, NC 28083

Inspection Date: 04/24/2018

Score: 99.5


3-501.18; Priority; All ready to eat potentially hazardous foods that required datemarking must be discarded after 7 days. The egg patties dated 4/17 should have been discarded at the end of the day yesterday. Discarded during the inspection.     

2-402.11; Core; One of the food employees was not wearing a hair restraint. All food employees must wear a hair restraint that covers hair to effectively keep their hair from contaminating food.


Bottom 3

1) HARDEES – 1645


Inspection Date: 05/09/2018

Score: 90.5


2-301.12; Core; A food employee was observed turning off the faucet handle with hands after washing hands. TO avoid recontaminating their hands, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK. Employee was educated on the proper handwashing technique and washed hands properly.

5-202.12; Core; The handsinks equipped with a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The faucets in the ladies restroom only stay on for 6-8 seconds before cutting off.

3-302.11; Priority; A pan of raw chicken was being stored above sliced ham in the walk-in cooler. 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. The chicken was moved below the ready to eat foods.

4-602.11; Core; Two drink nozzles, the ice dispenser at the self service drink machine, and door of ice machine have build up. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. 

3-501.16(A)(1) ; Priority; Several chicken tenders and patties were below 135 degrees F on the hot hold shelf on top of the prep unit. Potentially hazardous foods intended for hot holding shall be held at 135 degrees F or above. All pieces of chicken that were below 135 F were discarded by the manager. The hot hold shelf was turned to a higher setting to keep the food items at the proper temperature.

3-501.19; Priority Foundation; The dates on the stickers for the TPHC procedure had the previous days and the products on TPHC were not changed when the time ran out. Food establishments shall follow the procedure for the items they have on time as a pubic health control. All the items that were out of time were discarded and the correct date was represented for each product.

4-204-112; Core; No working thermometer was in the cooler under the prep station. A TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature of a FOOD storage unit. A working thermometer was put inside the cooler by manager.

3-307.11; Core; Food must be protected from all sources of possible contamination. The person at the drive-thru must use an ice scoop. Handling the outside of the cup and using the cup as a scoop can contaminate the ice.

2-303.11; Core; On the hands and arms, the only jewelry allowed is a plain ring. Some employees were wearing a watch and bracelet.

4-602.13; Core; Inside of reach-in freezer has food debris build up in the bottom. General cleaning needed on equipment in kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

6-501.18; Core; Plumbing fixtures must be kept clean. The underside of the urinal needs cleaning of build-up.

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

5-501.16; Core; If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. There was no trash can located at either lavatory in the kitchen.

6-501.12; Core; Floor needs cleaning under the grease collector, under the grill and fryer areas, around the legs of equipment, and under shelves in dry storage. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.



Location: 2011 LANE STREET KANNAPOLIS, NC 28083

Inspection Date: 05/10/2018

Score: 91


2-301.14; Priority; Employee making hamburger patties was wearing gloves and took off gloves when finished but did not wash hands before starting to begin fresh tomato preparation. Brought to employees attention and they washed hands. Employees must wash hands when switching between working with raw FOOD and working with READY-TO-EAT FOOD - even if they have been wearing gloves while working with the raw meat.

6-301.14; Core; Missing handwashing sign at sink near kitchen. Added during inspection. Per 6-301.14, 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.           

3-501.16 (A)(2) and (B); Priority; Egg cooler holding at 53 F. Eggs delivered just before inspector came in cases at below 45 F, placed in cooler that was at 53 F. Manager said that temperature control needed to be adjusted. Egg in top of cooler checked at 1:00 and at 53 F. Per 3-501.16, B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 45 F or less. P All eggs in this cooler will be moved to soda cooler that is holding at 40 F within the next hour after the lunch rush. Inspector will be back at 2:45 pm to verify.

7-202.12; Priority; wall mounted fly control spray was located over utensil, food storage, and eating areas. Per can, this spray must be located 8 feet from any exposed food or utensils. Per 7-202.12, POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (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, Removed both cans and manager said that they will not use since there is no appropriate location to use them in this facility.

6-501.111; Core; Many flies observed. Per 6-501.111, 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. 7 202.12, 7 206.12, and 7 206.13; Pf     

3-305.11; Core; Bag of cabbage stored on crates under compartment sink. Do not store any food under exposed drain lines. Sugar bags delivered and still on floor. Keep stored off the floor. 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; and (3) At least 15 cm (6 inches) above the floor. Cabbage moved during inspection.

3-307.11; Core; Ice scoop had fallen down into ice in ice cooler used for drink service. Placed ice scoop into mug. Need to make sure handle stays out of ice to avoid contamination of ice.

2-402.11; Core;NO HAIR RESTRAINTS BEING WORK BY WORKERS WORKING WITH EXPOSED FOODS-MUST WEAR SOME TYPE OF EFFECTIVE HAIR RESTRAINT. (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

2-302.11; Priority Foundation; Employee scooping ice with painted nails. Per 2-302.11, ) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Employee starting wearing a glove on hand scooping ice and did not hold other hand over ice.   

3-304.14; Core; Sanitizer cloth used to wipe counter after pattying burgers needs to be kept in separate bucket or placed in dirty linen bag immediately so that it is not used to clean anything else. Per 3-304.14, C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.

4-903.11(A) and (B); Core; Bottom of crocks used for utensil/knife storage are dirty in bottom. Clean dish drain board gets splashed sometimes from dish machine during wash cycle. Keep clean utensils in a clean place.

4-205.10; Core;Many pieces of equipment do not meet requirements and are for household use only including domestic range/STOVE, CHEST AND UPRIGHT FREEZERS, EGG STORAGE refrigerator, refrigerator ER FOR SAUSAGE STORAGE, HOT PLATE, and CROCK POTS. Per 4-205.10, Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.

4-602.13; Core; Sides of grill and rolling cart dirty. Shelving around plastic covers and wall shelving at ice machine dirty. Keep clean.

5-501.17; Core; No covered waste can in only restroom. Discussed requirement with manager. Per 5-501.17, A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

5-501.11; Core;DUMPSTER AND WASTE GREASE CONTAINER SITTING ON GRAVEL/GRASS AREA-SHOULD BE ON non-absorbent surface like CONCRETE OR ASPHALT. Facility notified of requirement on May 31, 2017 inspection. 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.

6-501.11; Core; Floor and walls and floor tiles in poor repair with damage throughout. Need to replace broken or missing tiles and seal holes. Keep physical facilities in good repair.

6-501.12; Core; Floor dirty under and behind equipment and at edges of walls and cabinetry throughout. Per 6-501.12, A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

General Comments:

Manager said that there is not a key available today on site to access pit room and door is padlocked. She said person doing BBQ has only key. Pit room must be inspected as part of health inspection. Need to have a key available on site in the future so that all parts of the operation can be inspected during an inspection. Please contact inspector next week so that a visit can be made to observe pit room as a follow-up to this inspection.

Follow-Up: 05/20/2018




Inspection Date: 05/10/2018

Score: 91


3-302.11; Observed a container of raw chicken stored on top of a container of cabbage in walk in cooler. 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, P. CDI- container of chicken was moved to the bottom of the shelf were nothing else was stored underneath it.           

4-601.11 (A); Priority Foundation; Observed a knife with meat debris stored in clean area of dish room. Observed a container used to batter chicken wings that was very matted with chicken batter from the day before. Manager stated that the container had not been cleaned in over 24 hours. CDI- Knife and container were washed, rinsed, and sanitized. Education was performed with staff.

6-501.111; Flies noted in kitchen area. The premises shall be maintained free of insects, rodents, and other pest.

3-305.11; Core; Observed several boxes and bags of food product stored on the floor of walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor.

4-901.11; Core; Observed several containers stored on shelf above 3-comp sink that were stacked wet. 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.

4-205.10; Core; Two domestic refrigeration units used to store egg rolls, fried chicken, and other products are in operation near fryers. 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.

4-601.11(B) and (C); Core; Clean fryers, burners, refrigeration units, ovens, shelving in walk-in cooler and at dish room. Clean containers stored in kitchen and dry storage area. NonFood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, FOOD residue, and other debris.

6-501.12; Core; Clean splash from walls behind prep stations in kitchen area. Clean floors in corners and under equipment. Clean walls in dry storage area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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

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