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Cabarrus Magazine

Cabarrus County Health Inspection Restaurant Report (2/16/19 - 3/15/19)

Mar 21, 2019 03:18PM ● By Jason Huddle

Restaurants are ranked by health inspection scores, as reported by the Cabarrus Health Alliance, for the dates specified. Any establishments which do not prepare their own food, serve food via a third party or are not open to the general public, are omitted (as of 3/21/19). In cases of a tie, the number of major violations will serve as the tie-breaker. If the number of major violations are the same, the total number of violations will then break the tie.


Top 3

Inspection Date: 02/21/2019
Score: 100
#  Comments Points
20. 3-501.16 (A)(2) and (B); Priority; Salad mix (cut lettuce) at 48 F. Container had been taken in and out for salad on special. If cannot maintain 41 F or below need to use time as a public health control. Fresh salad made for new container. Liver mush at 42 F and door had been open for cleaning. 41 F or below is required for all potentially hazardous foods Manager will monitor and take corrective action with procedure to maintain 41 F or below. 0.0
45. 4-202.16; Core; One shelf rusty in reach-in cooler. Resurface or replace. Per 4-202.16, NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 0.0
47. 4-602.13; Core; Some dust around hood vent over range. Keep clean.

2.) Chicken Salad Chick #77
Location: 8915 Christenbury Parkway Suite 40 Concord, NC 28027
Inspection Date: 02/26/2019
Score: 99
#  Comments Points
47. 4-602.13; Core; Need to clean inside all reach-in coolers, food debris and some build-up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 0.5
53. 6-501.11; Core; Floor is in poor repair by ice machine and bag-in-box unit, coating is coming up, not easily cleanable. PHYSICAL FACILITIES shall be maintained in good repair.

3.) Which Wich Superior Sandwiches
Location: 970 Branchview Dr. N.E. Suite 220 Concord , NC 28025
Inspection Date: 02/18/2019
Score: 99
#  Comments Points
14. 4-501.114; Priority; The quat sanitizer coming from the chemical pump at the three compartment sink registered just below 150ppm using test strips. No multi-use utensils were being sanitized. A quaternary ammonium compound solution shall have a concentration as specified under sec. 7 204.11 and as indicated by the manufacturer's use directions included in the labeling, P. The labeling of this chemical requires 150-400ppm concentration for sanitizing. Owner is having the pump serviced today. Also discussed with management to manually mix the quat sanitizer and use test strips to ensure the proper concentration until the chemical pump is dispensing sanitizer at the proper concentration. 0.0
49. 5-205.15 (A)(B); Core; The drain underneath the three compartment sink overflows when a compartment is drained. Need to un-clog or otherwise fix the drain to drain properly. Plumbing shall be maintained in good repair. 0.0
52. 5-501.113; Core; The sliding dumpster doors were open. Receptacles and units shall have tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Need to work with other businesses to keep doors/lids closed. 0.5
53. 6-501.12; Core; The floors underneath the shelving across from the prep coolers and underneath shelving/soda syrup boxes in the prep area up against the wall. The floors underneath the soda dispensing machine has an accumulation of soda syrup and needs cleaning. The floors in the back storage room also have an accumulation of debris. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 0.5
53. 6-501.11; Core; Tiles in the front of the mopsink need to be caulked or sealed to the mopsink. PHYSICAL FACILITIES shall be maintained in good repair.

Honorable Mention*: Hungry Howie's
Location: 1740 South Cannon BLVD Kannapolis, NC 28083
Facility Type: Food Stand
Inspection Date: 01/14/2019
Score: 100
*Because their inspection report was not made available to us in time last month, we have posted this score of 100 by Hungry Howie's. Congratualtions!

Bottom 3

1.) HARDEES - 1645
Inspection Date: 03/08/2019
Score: 93
#  Comments Points
6. 2-301.14; Priority; Must wash hands after handling raw meat before changing tasks or handling ready to eat foods. Observed employee handle raw hamburger patties and not change gloves or wash hands. Just changing gloves does not replace the requirement for handwashing. Employees were corrected and the sandwich was discarded. 2.0
6. 2-301.12; 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. Core; 0.0
16. 3-401.11; Priority; Raw chicken filets that were cooked at the same time as the spicy chicken was not cooked long enough. The timer had been set for the spicy chicken. Chicken was discarded. 1.5
22. 3-501.19; Priority Foundation; Must follow procedure when using Time as a Public Health Control. The time is supposed to be changed WHEN the product is changed out (at least every 4 hours)not every 4 hours and leave the same product in place. This does not keep track of how long the food has been out of temperature control. Tomatoes were discarded and a correct label was created. 1.0
31. 3-501.15; Priority Foundation; The sausage that was cooked this morning for tomorrow was packed into one small container and was too thick. Cooling must be accomplished by Placing the FOOD in shallow pans, Separating the FOOD into smaller or thinner portions, or by some other effective means. Sausage was discarded. 0.5
37. 3-305.11; Core; A box of lettuce in the walk-in was stored directly on the floor. Food must be stored at least 6 inches above the floor and where it will not be exposed to splash, dust or other contamination. 0.0
42. 4-901.11; Core; Air dry pans before stacking. Several had been stacked wet after sanitizing. 0.0
46. 4-603.16; Core; There must be a separate distinct rinsing step after washing, before sanitizing in the 3-compartment sink. Items were not be rinsed before sanitizing. 0.5
47. 4-601.11(B) and (C); Core; The shelves in the walk-in cooler and the sides of the fryers need cleaning.NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. 0.0
51. 6-501.18; Core; The underside of the urinal needs cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. 0.5
52. 5-501.113; Core; Must keep dumpster door closed. It was open 0.5
53. 6-501.12; Core; Physical facilities must be kept clean. Ceiling needs cleaning around vents. Dust is building up. Floor needs cleaning along the wall and around legs and casters of equipment, under the fryer area, and around the bag in the box storage area. Clean (scrape and repaint) the rusty ceiling strips. 0.5
General Comments
While filling out the inspection sheet a customer observed an employee not correctly wash her hands (not long enough). Ensure that all employees know proper handwashing procedure.
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;
(2) Apply soap
(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, 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;
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough drying

(C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.
2.) Hotshots Sports Bar and Grill
Location: 7731 Gatway LN NW Concord, NC 28027
Inspection Date: 03/12/2019
Score: 93
#  Comments Points
1. 2-102.12; Core; There must be a person in charge on-site during all hours of operation that is certified in food safety. There was no one present who has a valid certification. 2.0
21. 3-501.17; Priority Foundation; Must date mark all ready-to-eat potentially hazardous foods that may not be used within 24 hours. Sliced meat in drawers had not been date marked. labeled during inspection. 1.5
21. 3-501.18; Priority; When ready-to-eat potentially hazardous foods are stored at 41 or less, they must be discarded after 7 days. Chili from 3/l should have already been discarded. Discarded during the inspection. 0.0
26. 7-202.12; Priority; Pesticides must be labeled for use in a food establishment. The Raid is labeled for residential use only. Raid was removed from the premises. 1.0
34. 4-302.12; Priority Foundation; Unable to locate stem thermometer. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures 0.5
38. 2-402.11; Core; Food employees must wear hair restraints when preparing food. Cook was not wearing one. 0.5
45. 4-501.11; Core; Replace torn gaskets on refrigerated drawers and some gaskets do not appear to fit properly. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 1.0
47. 4-601.11(B) and (C); Core; There is some mold build-up on the wall in the walk-in cooer. Some grease build-up on sides of fryers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris 0.0
52. 5-501.113; Core; Must keep dumpster lids and doors closed. They had been left open. 0.0
53. 6-501.12; Core; Pyhsical facilities must be kept clean. The vents in the restrooms and by the bar need cleaning of dust. The walls in the kitchen by the vents are also dusty.

3.) La Michocana Mexican Grill
Location: 280 Concord Parkway South Suite CONCORD, NC 28027
Facility Type: Restaurant
Inspection Date: 02/18/2019
Score: 93
#  Comments Points
1. 2-102.12; Core; There must be a person in charge during all operating hours that is certified in food safety. There is no one present that is certified. 2.0
6. 2-301.14; Priority; Observed employee mop and sweep the floor and then not remove gloves or wash hands before handling the raw carrots. 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 or aquatic animals; (D) Except as specified in par. 2-401.11(B), 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 Employee was corrected and washed hands. 2.0
14. 4-501.114; Priority; After washing and rinsing food contact surfaces, a sanitizer must be applied before air drying. There was no sanitizer available for sanitizing that had been washed and was being air dried. The sanitizer that is dispensed is not coming out at the proper strength and there are no quat test strips available. There was also no chlorine in the restaurant. The person in charge went next to at got some from the other restaurant that they own and mixed up a solution that was a t the proper concentration. 1.5
31. 3-501.15; Priority Foundation; Black beans that had been delivered fromthe restaurant next door around 10am after being cooked were left to cool at room temperature. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (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 as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. To correct, the beans were put into plastic bags and put into the freezer. 0.5
39. 3-304.14; Core; Wet wiping cloths that are in-use must be stored in sanitizer when they are not being used. The wiping cloths were either on the counter or in a bucket of soapy water with no sanitizer. 0.5
43. 4-903.11(A) and (C); Core; Single-use items must be stored where they will not be exposed to contamination. The unwrapped straws for customer self-service are a source of contamination. Use only wrapped straws or to not allow these to be for self-service. 0.0
45. 4-501.11; Core; Replace the torn gaskets on 3 doors. All equipment must be kept in good repair. 0.0
53. 6-201.11; Core; The ceiling tile in the expanded kitchen area is not smooth and easily cleanable. 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.

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