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Cabarrus Magazine

Restaurant Health Inspection Report: 8/16/2020-9/15/2020

Sep 17, 2020 10:54AM ● 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.     Not Just Franks

        72 Union Street

        Concord

 

 

Score 100

 

53.

6-501.12; Core; JUST NEED TO CLEAN FLOOR AREA IN CORNER AND UNDER THE PRETZEL ROLLING AND BAKING TABLE-SOME OLD FLOUR RESIDUE. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

 

2.     Taco Bell Concord #32753

        3815 Concord Parkway South
        Concord

 

Score 99.5

 

47.

4-601.11(B) and (C); Core; The steam table that is not being used has food debris in the pans, etc. Area in cabinet under soda lines needs cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris

 

3.     Chick-fil-A at Concord Parkway

        1475 Concord Parkway North

        Concord

 

Score 99.5

 

46.

4-501.19; Priority Foundation; Observed food employee washing dishes in the three compartment sink. The water was reading 99 F. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Manager drained the sink and refilled with hot water.

0.5

47.

4-601.11(B) and (C); Core; Observed food debris on the 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.

 

 

Bottom 3

1.      Fire House Subs 505

         8111 Concord Mills Blvd Suite 670

         Concord

 

Score 93

 

2.

2-103.11 (M); After discussions with employees and manager I determined that food employees need to be better informed of when they must be excluded from work based on certain symptoms and illnesses. I left Kristal with an employee health policy that she can use to inform employees of the requirements. Priority Foundation; FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under par. 2 201.11(A).

1.5

4.

2-401.11; Core; One employee drink was on a work table with single service articles stored on a bottom shelf. Have a designated area away from food or food contact surfaces for storing employee drinks (and where condensation will not drip on these surfaces). Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

0.0

8.

6-301.12; Priority Foundation; Upon arrival there was no paper towels at the handsink up front and the towel dispenser in the back was not working. The paper towels were replaced during the inspection, and the dispenser in the back was fixed.

1.0

8.

6-301.11; Priority Foundation; The soap dispenser at the back handsink is not dispensing soap. This must be fixed as soon as possible. I must verify with 10 days that this was corrected.

0.0

14.

4-602.11; Core; Ice machine must be cleaned often enough to keep mold and soil from building up. There was some mold on the baffle inside the ice machine.

0.0

18.

3-501.14; Priority; The onions heated this morning at 8:30 did not cool to 70 degrees within 2 hours and would not have cooled to 41 degrees within 6 hours as required. These were discarded during the inspection.

1.5

21.

3-501.17; Priority Foundation; All ready-to-eat *TCS foods that may not be used within 24 hours must be datemarked. There were pans of mushrooms in the walk-in that did not have a date and others were misdated. All of this was corrected by Kristal during the inspection by adding and correcting the dates.

1.5

31.

3-501.15; Priority Foundation; The onions that were heated at 8:30 this morning that were still above 70 degrees were in a covered plastic pan. Kristal said that they normally use an ice bath. These were discarded during the inspection. 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.

0.5

34.

4-204-112; Core; The small prep cooler is missing the thermometer. Replace thermometer. cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at leastone integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.

0.0

36.

6-501.111; Core; Some fruit flies present by the dust pan and in back by the can wash area. The PREMISES shall be maintained free of insects, rodents, and other pests.

0.0

37.

3-305.11; Core; Boxes of produce that were delivered this morning and was open and being used were still on the floor in the walk-in cooler. Food must be stored 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.

1.0

38.

2-303.11; Core; On the hands and arms the only jewelry allowed is a plain ring. One food employee was wearing a bracelet.

0.0

45.

4-501.11; Core; Gasket on the small prep cooler is torn and needs to be replaced. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

0.0

49.

5-205.15 (A)(B); Core; Plumbing system must be kept in good repair. The drain pipe under the handsink by office is dripping. Repair pipe so that the wastewater does not drip onto the floor.

0.0

General Comments

*TCS food: A food that requires time or temperature control for safety to limit pathogenic microorganism growth or toxin formation. A potentially hazardous food.

 

There was a Tie for 2nd place bottom finish

 

2.      Afton Pizza and Pub

         5380 Village Drive Suite 101

         Concord

 

Score 93

 

13.

3-302.11; Foods shall be stored to prevent contamination. There were pans of pasta stored in the cooler on a shelf and there was condensation dripping on bags of pasta. One container had water collected in the bottom. The condensation is not clean. The food in the bags can be kept but the outside packaging needs to be sanitized and then removed from the bag and kept or discarded. Staff agreed to rebag as described above. If condensation appears to have gotten into the product the product would be discarded. The PIC was asked to not store anything in the middle shelf area and store foods on the shelves to the left and right in the cooler (no condensation drippage). There were pans of food stored in a lot of water/condensation in the bottom of the prep cooler near the cook area. Unwashed produced (bag of onion was stored on top of the bins of dry goods. Priority;

1.5

20.

3-501.16 (A)(2) and (B); Priority; All cold holding foods shall be at least 41F or less. There was pasta 44F, Tomatoes 52F, Pizza sauce 48F.Correction: The pizza sauce was discarded voluntarily, the tomatoes and pasta were placed in the walk in to cook back down.

0.0

21.

3-501.17; There was blue cheese dressing that was made in house that was dated 8/26, there was penne pasta that was dated 8/27 and Minnestrone soup dated 8/27. Foods that are 41F or less and are TCS foods and have been cooked/cut/opened shall only be date marked for 7 days. Correction: Items were discarded Priority;

1.5

22.

3-501.19; There is somewhat of a type of time as a public health control used; however it is not exactly correct. To use TPHC, foods have to start at 41F or less or 135F and above. The time that food is removed from the cold/hot source is to be recorded, along with name of the item and time that it was discarded. A template for TPHC was left onsite. Written procedure are required and made available at inspection. There was a written procedure but it did not cover everything. The issue with what is in place is that it is only for items on the flip top prep cooler and not in the bottom. There is just one time recorded even foods are replenished at 2 pm. Correction: Education; TPHC template and info.

0.0

31.

3-501.15; Cooling foods shall be left uncovered until it is 41F or less. Do not stack hot or cooling food. There were meat balls that were cooked and were 45F. They were tightly and double wrapped. Correction: the meatballs were uncovered. There chicken wings that were bagged and stacked, then bags of ice were placed on top and non in the middle. The wings were 41.9F. This is not the best practice because the wings were stacked. Do not stack hot foods or bag until 41F. Priority Foundation;

0.5

35.

3-302.12; Core; All dry goods out of their original container shall be labeled. There were bins of dry goods that were not labeled. Correction: labeled during inspection.

0.0

39.

3-304.14; Core; Wet wiping cloths shall be stored in sanitizer in between use. There were two cloths stored on the prep tables. Cloths need to be hung to air dry or placed in dirty linen bag if it will not be used anymore.

0.0

41.

3-304.12; Core; Utensils shall not be stored with the handle in the food product. There was a scoop stored in the salt. The handle was down in the salt. In use utensils may be stored on a clean sanitized surface, in water that is 135F or in the food with the handle out of the product.

0.0

42.

4-901.11; Core; Air dry dishes before stacking. Do not dry with a towel or paper towel. There were pans and ramekins stacked wet.

0.0

45.

4-101.19; Core; Non food contact surfaces shall be smooth, easily cleanable, non corrosive and no absorbent. The shelves that are rusting inside of the coolers and the shelf at the dish area need to be replaced or recoated. The dish trays have a residue that is not easily cleanable and the surface is discolored. Please clean the residue off or replace them.

1.0

45.

4-501.11; Core; The prep cooler across from the prep cooler may need to be checked. The cooler shall maintain foods at 41F or less. The prep cooler across from the stove has a lot of condensation collecting in the bottom. Please repair. The beer cooler also has a has a lot of standing discolored water in the bottom.

0.0

47.

4-602.13; Core; Non food contact surface shall be clean and cleaned at a frequency to prevent build up. The hand wash sink, the prewash sink at the dish area needs cleaning, the dry good lids need to be cleaned. The inside of the coolers that have standing water need to be cleaned. The kitchen needs to be cleaned through out. Surfaces and equipment.

0.5

49.

5-202.14; Priority; All hose bibs shall have a backflow preventer. The outside can wash has a long hose attached to the spigot and there is not backflow preventer. Please correct within ten days.

1.0

53.

6-501.12; Core; The floors and walls need cleaning. Floors walls and ceilings shall be cleaned at a frequency to prevent build up. The floors and walls all through out need cleaning.

1.0

53.

6-501.11; Core; The floors and walls need repair. The floors and walls shall be in good repair, smooth easily cleanable and non absorbent. Please repair wall where the seams is coming apart, repair the holes in the wall, the floor needs to be resealed, it is not smooth and there is standing water.

 

2.      Hong Kong Restaurant

         334 Oak Ave.

         Kannapolis

 

Score 93

 

6.

2-301.14; Priority; Employee did not wash his hands after handling personal food bowl and utensil before going back to food preparation. Will need to come back with interpreter as manager and employee did not appear to understand both the violation and needed corrective action. This is a priority violation and must be in compliance as soon as possible. Food employees must wash hands after engaging in activities that contaminate their hands.

2.0

6.

2-301.15; Priority Foundation; Employee washed hands in 3 compartment sink instead of handwashing sink. Will need to come back with interpreter as manager and employee did not appear to understand both the violation and needed corrective action. This is a priority foundation item and must be in compliance as soon s possible.

0.0

6.

2-301.12; Priority; Observed manager not using soap when washing hands at the handwashing sink after handling raw meat and not turning off water with a paper towel. Will need to come back with interpreter as manager and employee did not appear to understand both the violation and the needed corrective action. Must use soap as a proper handwashing procedure . Use paper towel to avoid re-contaminating hands.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Noodles, just made per manager, in pan sitting on top pans of prep cooler. Even though the lid was down, the cooler does not maintain 41 F or below for items placed on top. Keep noodles in bottom of cooler. Noodles placed into walk-in to chill. Need to keep noodles on the bottom rather than sitting on top.

0.0

34.

4-204-112; Core; Small refrigerator did not have a thermometer and this is where egg rolls, spring rolls, and Crab Rangoon are kept. Manager said he will get one. All refrigeration needs a thermometer.

0.5

37.

3-305.11; Core; Open large bags of panko, open bins with panko or flour in them that are used for breading, and sauce cans with open pour holes put in them, need to be stored covered or placed in sealed containers when stored to prevent any contamination (overhead contamination or pest contamination). Buckets of breaded chicken wings stored on floor of walk-in cooler. Keep all containers of food on shelving in walk-in cooler.

1.0

38.

2-402.11; Core; Manager preparing food without a hair restraint. When preparing food an effective hair covering is required.

0.5

43.

4-502.13; Core; Box lids being used to drain fried chicken pieces. Do not reuse single use food packaging such as box lids.

0.0

45.

4-202.11;Plastic jug-type containers that previously held food are being cut and used as handled scoops. These are not approved as multiuse food contact surfaces. Per 4-202.11, (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (3) Free of sharp internal angles, corners, and crevices; Pf Discarded by manager in charge. Priority Foundation;

1.0

45.

4-502.11(A) and (C); Core;Handle/latch to rice warmer broken off and lid is not longer smooth and easily cleanable. Per 4-501.11,Keep equipment in good repair.

0.0

45.

4-101.19; Core;Cardboard is being used to go on shelving in some areas (under rice warmer table) and is not a cleanable surface. Need to remove cardboard and keep non-food contact surfaces clean. Shelving in walk-in cooler was painted over deteriorated shelving and surface is not smooth and easily cleanable. 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.

4-602.13; Core;Shelving throughout kitchen, dry storage and walk-in cooler (underside and top) dirty. Walk-in fan covers moldy. Shelving all around breading station dirty. Per 4-602.13, NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1.0

53.

6-501.11; Core; Floor in walk-in cooler is in poor repair and gaps at edges of flooring. Bottom of wall, wall edge and wall base in poor repair although some improvement has been made.Several ceiling tiles bent out from ceiling grid - Keep physical facilities in good repair.

1.0

53.

6-501.12; Core; Floor dirty under and behind wok table and fryers. Floor dirty in storage closet. Keep floor clean.


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