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Cabarrus Magazine

Restaurant Health Inspection Report: 7/16/2020-8/15/2020

Aug 18, 2020 10:05AM ● By Kristy Huddle

Sponsored by: 

 






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

1.            Chex Grill & Wings
                1229 Concord Parkway
                Concord, NC 28025

                Score: 99.5              

52.

5-501.15; Core; Side door of the recycle bin was open. Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.

0.0

54.

4-204.11; Core; Observed oil drip in the hood over the fryer. Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.


2.            D’Anna’s Kitchen

                11850 Hwy 601
                Midland, NC 28107

                Score: 99.5

19.

3-501.16(A)(1) ; Priority; Couple food items in the warmer were reading below 135 F. Hot TCS foods intended for hot holding shall be maintained at 135 F or above. They were reheated and placed back in to the warmer.

0.0

46.

4-501.110; Priority Foundation; Wash and rinse temperature were reading 100 F at the chemical dishmachine. The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49 C (120 F). Manager called service to chekck the dish machine. Inspector will verify that dish machine is able to maintain 120 F for wash and rinsing as specified at the data plate.


3.            Wendy’s

                1106 S. Cannon Blvd
                Kannapolis, NC 28081

                Score: 99

37.

3-307.11; Core; Observed employees not using an ice scoop. They were using the customer's cup to scoop the ice. Possible source of contamination after employee handles the outside of the cup. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306

 


Bottom 3

1.            Field House Bar-B-Que

                1907 South Cannon Blvd

                Kannapolis, NC 28083

                Score 93

11.

3-202.15 ; Priority Foundation; Observed two dented cans. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Discarded by manager.

1.0

13.

3-302.11; Core; Observed unwashed produce stored above BBQ, sliced tomatoes, and other ready to eat food. FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from Separating fruits and vegetables, before they are washed as specified under sec. 3 302.15 from READY-TO-EAT FOOD.

0.0

19.

3-501.16(A)(1) ; Priority; BBQ pork was reading 113 in the warmer. BBQ pork was reading 125 in steamwell. TCS foods intended for hot holding shall be maintained at 135 F or above. All foods were reheated to 170+.

1.5

20.

3-501.16 (A)(2) and (B); Priority; TCS foods in prep cooler, walk-in cooler were reading above 41 F. The air coming from the prep cooler was reading 55 F, and air coming from walk-in cooler was reading 45 F. Air coming out of walk-in freezer was reading 44 F. TCS foods intended for cold holding shall be maintained at 41 F or below. No food was discarded because all the TCS foods whose temperature were reading above 41 F were just prepared, according to manager. Owner pressured washed the walk-in freezer condensor to remove ice in the back of the motor As of now, all tcs foods that were in the prep cooler are discarded and new food items are placed in ice bath. Service person came and found out that the condenser was dirty causing the defrost cycle to last about 5 hours. They cleaned it, and it is not yet 41 F. Freezer temperature is reading 39 F as of now, but walk-in cooler is still 43 F. While working on the report, owner discarded the prep cooler, and placed the TCS food on a cart. Food were reading 66-72 F. All were discarded

3.0

26.

7-102.11; Priority Foundation; Observed an unlabeled spray bottle that contained degreaser. 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. Labeled by manager during the inspection today.

0.0

31.

3-501.15; Priority Foundation; Portioned bbq pork sealed in ziploc bag was reading 95 F in walk-in cooler. 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. They were placed in shadow container and placed in the walk-in freezer.

0.5

33.

3-501.13 ; Core; Observed frozen seafood sitting in a bucket of water on the shelve of prep table. 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 as specified under Subparagraph 3-501.16(A)(2)(b). (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) as specified under Subparagraph 3-501.16(A)(2)(b). Manager placed it in the walk-in cooler.

0.0

45.

4-501.11; Core; Observed torn gaskets in prep cooler. 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

45.

4-101.19; Core; Observed rusty shelves in walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

0.0

47.

4-601.11(B) and (C); Core; Food debris observed on shelves in walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

               

2.            Hwy 55 Burgers, Shakes and Fries

                4425 NC 49 School House Commons Center

                Harrisburg, NC 28075

                Score: 93

1.

2-102.12; Core; Manager on duty says she has valid servsafe, but cannot produce documentation(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.

2.0

14.

4-601.11 (A); Priority Foundation; Custard machine had not been taken apart and cleaned from yesterday. One knife and metal pan also dirty. All were sent back to be washed. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

1.5

21.

3-501.17; Priority Foundation; Pimento cheese, boiled eggs, hot dogs were not date marked. 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. All were date marked during the inspection.

1.5

26.

7-102.11; Priority Foundation; One spray bottle with blue "sanitizer" that was mixed stronger to be used on door handles, etc was not labeled. This was labeled during the inspection. 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

0.0

42.

4-901.11; Core;Observed multiple pans on drying rack that were stacked with sanitizer water inside and cutting boards were stacked on top of each other, holding water. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:(A) Shall be air-dried or used after adequate draining.

0.5

47.

4-601.11(B) and (C); Core; Observed area under flat top grill with some accumulation of grease, also inside door of one-door freezer needs cleaning. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

0.5

52.

5-501.113; Core; Observed dumpster doors that were open. Garbage dumpster shall be kept covered.

0.5

53.

6-501.12; Core; Floor under refrigerator and freezer in back and under cooking area needs cleaning. Ceiling around a/c vents need cleaning. Physical facilities must be kept clean.


3.            China Q II

                838 South Union Street

                Concord, NC 28025

                Score: 93.5


8.

5-202.12; NO WARM WATER FOR HANDWASHINGDUE TO WATER HEATER BEING OUT-DISCUSSED WITH OWNER ABOUT HEATING WATER IN WOK FOR HAND WASHING. (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

0.0

13.

3-302.11; IN WALKIN COOLER OBSERVED PAN OF RAW GROUND PORK SITTING ON TOP OF PAN OF RAW VEGATABLES, ALSO PAN OF RAW CHIX SITTING ABOVE OPEN TEA DISPENSOR, EGGS SITTING ABOVE READY TO EAT FOOD AND PAN OF RAW BEEF ROUNDS SITTING ABOVE BOWL OF COOKED CARROTS-MUST ARRNGE WALKIN SO ALL RAW PROTEINS ARE STORE BELOW READY TO EAT PRODUCT. OWNER MOVED PRODUCT DURING INSPECTION. (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and (b) Cooked READY-TO-EAT FOOD; P (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, P or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P

1.5

21.

3-501.17; FOUND PAN OF CUT CABBAGE PROCESSED DAY BEFORE, PAN OF LO MEIN NOODLES COOKED DAY BEFORE AND PANS OF COOKED CARROTS IN WALKIN AND PREP UNIT WITH NO DATE MARKING-ONCE PREPARED OR OPENED ALL READY TO EAT PRODUCT MUST BE PROPERLY DATE MARKED FOR NO MORE THAT 7 DAYS. (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

1.5

33.

3-501.13 ; Core; OBSERVED BAG OF CHIX SITTING ON DRAIN BOARD THAWING-CANNOT THAW PRODUCT AT ROOM TEMPERATURE-MUST USE PROPER PROCEDURE. Except as specified in par. (D) of this section, 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 as specified under Subparagraph 3-501.16(A)(2)(b). (B) Completely submerged under 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) as specified under Subparagraph 3-501.16(A)(2)(b),

0.5

34.

4-302.12; Priority Foundation; THERMOMETER FOR FOOD TEMPERATURES HAD DEAD BATTERY AND THERE WAS NO BACK UP. OWNER TO GET ONE TO MAKE THERMOMETER OPERATE PROPERLY. (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf

0.5

45.

4-501.11; Core; THERE ARE SOME RUSTY SHELVES IN WALKIN COOLER AND RUSTY BOTTOM WORK TABLE SHELVES IN KITCHEN AREA-NEED TO REPLACE OR REFINISH. ALSO LID TO RICE CONTAINER IN VERY POOR REPAIR.(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

1.0

45.

4-205.10; Core; CHEST TYPE FREEZER IN KITCHEN AREA DOES NOT MEET COMMERCIAL STANDARDS-NSF OR EQUAL. ALL EQUIPMENT MUT MEET COMMERCIAL/ANSI STANDARDS OR MEET PARTS 4-1 AND 4-2 OF THE NORTH CAROLINA FOOD CODE.

0.0

45.

4-501.12; Core; LARGE WHITE CUTTING BOARD ON PREP UNIT WOTJ DEE[ CTS AND STAINS-NEED TO REFINILSH, BLEACH OR REPLACE. 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.

0.0

48.

5-103.11; Priority Foundation; THERE WAS NO HOT WATER IN FACILITY-WATER HEATER WAS NOT WORKING-DISCUSSED HEATING OF WATER FOR HAND WASHING AND UTENSIL WASHING WITH OWNER-TOLD HIM THAT HE MUST CALL FOR IMMEDIATE SERVICE ON WATER HEATER AND THAT SOMEONE WILL CHECK HOT WATER THE NET DAY. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf

1.0

53.

6-501.12; Core; FLOORS AND WALLS NEED GENERAL OVERALL CLEANING ESPECIALLY AROUND AND BEHIND COOKING EQUIPMENT-OLD GREASY BUILDUP, AND AROUND STORAE SHELVING AND PREP AND 3 COMPARTMENT SINK AREAS-GENERAL FLOOR AN WALL CLEANLING NEEDED. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

 

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