Skip to main content

Cabarrus Magazine

Restaurant Health Inspection Report 9/16/2020 - 10/15/2020

Oct 20, 2020 04:40PM ● By Kristy 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

1.      The Garden Grill & Bar

         7831 Gateway Lane NW 

         Concord, NC 28027

         Score: 99.5

46.

4-501.15; Core; The rinse pressure gauge on the dish machine is reading 47 psi. The pressure specified on the data plate is 15-25 psi. A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.

0.0

52.

5-501.115; Core; The dumpster enclosure area has trash debris accumulated throughout the enclosure. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.

0.5

52.

5-502.11; Core; One dumpster is overflowing with refuse. Need to have refuse removed more frequently.REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.


**Four way tie for #2

 

2.      Burger King #5803

         260 Concord Parkway S.

         Concord, NC 28027

          Score: 99

38.

2-303.11; Core; GM WAS WEARING WATCH DURING INSPECTION BUT DID NOT HANDLE FOOD-IF HANDLING FOOD CANNOT WEAR ANY JEWERLY EXCEPT PLAIN WEDDING BAND. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

0.0

47.

4-602.13; Core; HOOD FILTERS OVER FRYERS VERY GREASY, ALSO SIDED OF FRYERS AND OTHER EQUIPMENT WITH GREASY BUILDUP, INSIDES OF REACHIN REFERS. AND THEIR GASKETS, FLOORS OF WALKIN COOLER AND FREEZER WITH DEBRIS ALL NEED DETAIL CLEANING. GENERAL EQUIPMENT CLEANING NEEDED. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

0.5

53.

6-501.12; Core; FLOORS THROUGHOUT NEED GENERAL DETAIL CLEANING UNDER EQUIPMENT AND COUNTERS AND IN CORNERS ESPECIALLY AROUND FRYERS AND PREP LINE. WALL AREA AROUND 3 COMPARTMENT SINK NEEDS DETAIL CLEANING. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

0.5

General Comments

BURGER KING HAS COVID SYMPTOM CHECK LIST THAT MANAGER ASKS EMPLOYEES AS THEY REPORT TO WORK AND THERE ARE DAILY TEMPERATURE CHECKS OF EMPLOYEES AND VENDORS. WEARING MASKS AND GLOVES AS REQUUIRED-KEEP MASKS OVER NOSE. NO SIGNATURE DUE TO COVID RESTRICTIONS FROM STATE.

 

2.      Giannis Trattoria & Pizza Loft

         16 Union Street 

         Concord, NC 28025

         Score: 99

49.

5-205.15 (A)(B); PLUMBING SYSTEMS MUST BE MAINTAINED IN GOOD REPAIR. ADDRESS THE LEAK AT THE FAUCET OF THE DOWNSTAIRSKITCHEN 3 VAT SNK. IT SPRAYS FROM THE VALVE WHEN TURNED ON.

1.0

53.

6-102.11; Core; FLOORS MUST BE SMOOTHE AND EASY TO CLEAN. ADDRESS THE FLOOR AT THE SINK IN THE PIZZA BAR WHERE IT IS BROKEN AND DAMAGED. FLOOR BY THE PIZZA OVEN IS CRACKED.

0.0

53.

6-501.12; Core; (A) PHYSICAL FACILITIES MUST BE CLEANED OFTEN ENOUGH TO BE CLEAN. CLEAN FLOORS UNDER DOWNSTAIRS BAR EQUIPMENT WHERE DEBRIS HAS ACCUMULATED.

0.0



2.     
Taco Bell #22926

         4000 Highway 49

         Harrisburg, NC 28075

         Score: 99

45.

4-501.11; Core; SOME ICE BUILDUP ON FLOOR OF WALKIN FREEZER-APPEARS CONDENSOR IS LEAKING AT TIMES-NEED TO HAVE CHECKED. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

0.0

47.

4-602.13; Core; NEED TO CLEAN INSIDES AND GASKETS OF HOT HOLDING CABINETS FOR LINE ITEMS AND SHELLS,ETC. SOME GREASY BUILDUP AND FOOD PARTICLES, GASKETS ON DOORS OF COLD PREP UNIT NEED TO BE CLEANED AND WALKIN COOLER SHELVING HAS SOME SPILLAGE AND SOME RUST SPOTS APPEARING-KEEP CLEAN. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues

0.5

52.

5-501.15; Core; SIDE SLIDING DOORS ON DUMPSTER LEFT OPEN-MUST BE KEPT CLOSED AT ALL TIMES. ALSO THERE COULD BE A LEAK ON FRONT RIGHT CORNER OF DUMPSTER-WET UNDER IT-CHECK AND REPLACE AS NEEDED. (A) 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.

0.5

General Comments

EMPLOYEES ARE SCREENED WITH TEMPERATURE CHECK UPON ENTRY TO FACILITY AND ASKED COVID RELATED QUESTIONS PER TACO BELL POLICY. NO SIGNATURE REQUIRED DUE TO RESTRICTIONS FROM STATE.


2.     
Taco Bell #67

         1094 Concord Parkway N.

         Concord, NC 28027

         Score 99

42.

4-901.11; Core; FOUND SEVERAL STAINLESS PANS STACKED TOGETHER IN CLEAN DISH WET-MUST COMPLETELY AIR DRY PRIOR TO STACKING TOGETHER. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) 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; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

0.5

47.

4-602.13; Core; NEED TO CLEAN THE INSIDE OF HOT HOLD CABINET OF SPILLS ON RACKS AND BOTTOM, ALSO INSIDE OF FREEZER WITH SOME SPILLED DEBRIS AND SOME GREASY BUILUP ON FRYES. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues

0.5

49.

5-205.15 (A)(B); NEED TO CHECK TOILET IN MEN'S ROOM APPEARS TO BE LEAKING AROUND BOTTOM. REPAIR WAS CALLED IN DURING INSPECTION. PLUMBING SYSTEM-(B) Maintained in good repair.

0.0

General Comments

WEARING MASKS AND GLOVES AS REQUIRED. TAKING TEMPERATURES OF EMPLOYEES AND ANYONE ELSE ENTERING BACK OF HOUSE. ASKING COVID QUESTIONS. NO SIGNATURE DUE TO COVID RESTRICTIONS FROM STATE.


Bottom 3

1.      Casa Grande Mexican Restaurant- Kannapolis

         2206 Roxie Street

         Kannapolis, NC 28083

         Score: 85.5

1.

2-103.11 (A) - (L); Priority Foundation; There was a person in charge that had an ANSI accredited food safety certificate and the person was physically present. The person in charge did not have active managerial control of the food establishment.

2.0

2.

2-201.11 (A), (B), (C), and (E); An employee health agreement shall be in place. The agreement does not have to be written. An employee health policy could not be found, no one knew what I was referring to. I was shown the Servsafe certification and the hand wash sign. Employees were asked what symptoms and illnesses had to be reported to management and answers could not be given. During inspection employees will be asked what symptoms and illnesses have to be reported to management. Employees do not have to memorize the answers and may refer to charts or any quick reference aid. Correction: education; An employee health policy was left on site.

0.0

8.

5-205.11; Priority Foundation; The hand wash sink at the bar area was used for other purposes other than hand washing. A brown substance had been poured in the sink and there were three lemons stored in the hand wash sink. There were paper towels and soap at the (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf sink. Correction: education and lemons were discarded.

0.0

12.

3-402.12; Shellfish shipper tags were available and in order by date for the oysters. The parasite destruction letter for the Tilapia that is under cooked or raw was not available. The supplier was contacted during inspection to have the letter emailed.The food establishment is to have a copy of this letter available at each inspection. The letter is to be updated each year. If the product changes a new letter is required.

1.0

13.

3-302.11; Priority; Unwashed washed produce shall not be stored above ready to eat food. There was unwashed produced stored above ready to eat foods (sour cream and salsa). A canister of whipped cream was stored in the ice at the beverage fountain. Ice is a foods. Do not store anything in the ice. 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 and (c) Preparing each type of FOOD at different times or in separate areas; P (3) Cleaning EQUIPMENT and UTENSILS as specified under par. 4 602.11(A) and SANITIZING as specified under sec. 4 703.11; (4) Except as specified under Subparagraph 3 501.15(B)(2) and in par. (B) of this section, storing the FOOD in packages, covered containers, or wrappings; (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (7) Storing damaged, spoiled, or recalled FOOD being held in the FOOD ESTABLISHMENT as specified under sec. 6 404.11; and (8) Separating fruits and vegetables, before they are washed as specified under sec. 3 302.15 from READY-TO-EAT FOOD. (B) Subparagraph (A)(4) of this section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) PRIMAL CUTS, quarters, or sides of raw MEAT or slab bacon that are hung on clean, SANITIZED hooks or placed on clean, SANITIZED racks; (3) Whole, uncut, processed MEATS such as country hams, and smoked or cured sausages that are placed on clean, SANITIZED racks; (4) FOOD being cooled as specified under Subparagraph 3 501.15(B)(2); or (5) SHELLSTOCK

1.5

14.

4-601.11 (A); Priority Foundation; Dishes shall be clean to sight and touch. There were hanging utensils and pots that were dirty and had food debris on them. Correction: The dishes were removed and placed on the dirty end of the drain board to be re-washed.

0.0

17.

3-403.11; Foods were being reheated on the steam table. Do not reheat foods on the steam table. Correction: The foods were removed and reheated on the stove and then placed on the steam table.(A) Except as specified under par.par. (B) and (C) and in par. (E) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds. P (B) Except as specified under par. (C) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. P (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57oC (135oF) for hot holding. P

1.5

18.

3-501.14; Priority; Cooling foods shall be cooled from 135F to 70F in 2 hours and then from 70F to 41F or less in 4 hours. There were foods that were cooling from last night that were still above 41F. Foods were placed in the walk in freezer and covered. Correction: Foods were voluntarily discarded.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Foods shall be 41F or less. There were foods today that were above 41F and had been out of temperature from an unknown amount of time. Correction: The foods were denatured with bleach and voluntarily discarded.

1.5

21.

3-501.18; Priority; Foods that are ready to eat and are more than 24 hrs. old and have been cooked/cut/opened shall only be date marked if 41F or less. There were foods in the cooler that were above 41F and date marked for 7 days. Correction: Foods were discarded.

1.5

26.

7-102.11; Priority Foundation; All chemicals out of their original container shall be labeled. The sanitizing bucket were not labeled at the grill area. Correction: the container was labeled during inspection.

0.0

31.

3-501.15; Foods in the walk in freezer were covered before cooling to 41F or less. Correction: Foods were discarded. The cooling methods are listed below: (A) 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; 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 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

37.

3-305.11; Core; Food was stored on the floor in the walk in freezer. All foods shall be at least 6 inches above the floor. A) Except as specified in par.par. (B) and (C) of this section, 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. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. There was a bag of salt on the shelf in the back that was not sealed or in a container. Once bags of dry goods are opened put the contents in a clean container with a lid and label or seal the item.

0.0

42.

4-901.11; Core; Dishes shall be air dried before stacking. Do not towel or paper towel dry. There were cups stacked wet and metal pans.After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) 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; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry

0.5

45.

4-501.11; Core; The walk in cooler and freezer need repair. The walk in cooler is not maintaining foods at 41F or less. The cooler door needs to be repaired also so that it can close and keep cool air in. The freezer is not freezing but is currently acting as a cooler. Have the cooler repaired today. An intent to suspend was issued.

1.0

45.

4-101.19; Core; The shelves 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 materialin the walk in cooler and the shelves in the kitchen(dish area) are rusting and are not easily cleanable and smooth. Remove the rust or replace the shelves.

0.0

47.

4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues The shelves in the walk in cooler and through the kitchen need cleaning.

0.5

49.

5-205.15 (A)(B); The floor drain at the dish machine area is clogged. A sump pump is having to pump the drain. Call a plumber and have this corrected within ten days. Priority;

1.0

52.

5-501.115; Core; The dumpster and recycle area is full and trash is surrounding the receptacles. A storage area and enclosure for REFUSE, recyclables, or returnable shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. Correction: Staff loaded most of the trash and took to another location.

0.0

52.

5-501.16; Core; The dumpster is not sufficient for the amount of trash accumulated. Increase the frequency of the service or provide more receptacles.

0.0

53.

6-501.16; Core; Hang mops so that the mop head is down and the mop handle is up.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies Mops are placed up against the wall the opposite way that is required.

0.5

53.

6-501.11; Core; The wall is in bad repair in the hall leading to the ice machine. The wall is not smooth and easily cleanable. There is water seeping from underneath the baseboard and paper towels and a carpet are having to try to contain the water. The wall is in bad repair from the water.

0.0

General Comments

Intent to suspend issued because the cooler is not maintaining 41F and there is not sufficient capacity. The freezer is not freezing.
May request a reinspection. Email the request to [email protected]
Do not use the walk in cooler until it can maintain foods at 41F or less.

 

2.      Sandys Pizza and Subs

         8930 East Franklin Street

         Mt. Pleasant, NC 28124

         Score: 92

1.

2-102.12; Core; The person in charge at the time of the inspection have an ANSI accredited food safety certificate. The person has to be physically present.

2.0

6.

2-301.14; Priority; Employees shall wash their hands at appropriate times.A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P (D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P .(H) Before donning gloves for working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P Employee washed hands and did not use a barrier to turn off the water. Employee re-contaminated hands the hand wash process. Please use a paper towel to turn of the water. Correction: education; instruction. Will return in ten days to watch hand washing.

0.0

6.

2-301.15; Priority Foundation; FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf Today and employee washed hand in the three compartment sink. Hands are only to be washed in hand washing sinks. Correction: education; manager/owner employee was told so the issue could be corrected. Visit required in ten days to observe hand washing.

0.0

6.

2-301.12;(A) Except as specified in par. (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under sec. 5-202.12 and Subpart 6 301. P (B) 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; P (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (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, P 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; P (4) Thoroughly rinse under clean, running warm water; P and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P (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. Employee washed hands in the three compartment sink without using soap or any cleaning compound. Hands were washed approximately 5 seconds.

0.0

8.

6-301.14; Core; Hand wash signs shall be posted at all hand wash sinks. There was no hand wash sign in the employees restroom but there was one in the public restroom. A hand wash sign was left on site for employee to post.

0.0

11.

3-101.11; Priority; There were ants crawling in the big blue sugar bin the dry storage area. The owner was notified and I told him to discard the sugar.

1.0

13.

3-302.11; Foods in the freezer shall be stored in the order of final cook temperature once the package that it came in is opened. In the freezer there was philly steak meat and hamburger patties stored above cheese and chicken. Correction: education; the items were requested to be rearranged.

0.0

14.

4-601.11 (A); Priority Foundation; Food contact surfaces/dishes shall be clean to sight and touch. The dishes have a tacky feeling to them. Mostly the silver pans and a few clear plastic containers. The utensils hanging feel the same way. The rice paddle is not visibly clean and is discolored. The rubber scrappers had black mold and mildew looking substance in the grove where the handle connects. When washing rubber scrappers that come apart, ensure that is done. Once cleaned and dry, then reassemble. Correction: dishes were placed in the sink to be rewashed.Education

1.5

16.

3-401.14;(F) Written procedures approved by this department is required for foods that are par-cooked (not fully done.) Once approved the procedures shall be made available during inspection. Priority Foundation; Follow up required within ten days. Temporary fix is to cook all foods fully until the par-cooking procedures are in place and approved. During inspection chicken was found to be par-cooked. If help is needed writing the par cooking instructions please contact me.

0.0

21.

3-501.18; Priority; Date marked foods that are 41F or less may only be kept 7 days. There were tomatoes that were dated 9/9. This is beyond four days. Correction: Tomatoes were discarded.

0.0

21.

3-501.17; Potentially hazardous/TCS foods that are cut/opened/cooked and more than 24 hours old shall be date marked. During inspection some items were not date marked. The lasagna was not date marked however there was a date in the cooler. The individual items need to be date marked. This occurred on the flip top prep cooler also. Milk was not date marked or chicken. Correction: education; the owner put the dates on the food for the day that they were cooked. There seems to be some improvement on date marking from the last inspection notes. Please continue to work on date marking.

0.0

35.

3-302.12; Core; All dry goods out of their original container shall be labeled with the common name. There were containers of salt, pepper and sugar not labeled. These were labeled during inspection. There was also a plastic container trimmed in blue that was not labeled.

0.0

36.

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.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions There were ants crawling on the big blue sugar container in the back. There were ants in the sugar too. Please get some type of pest control of pest control service. All chemicals and pesticides need to be approved for food service. Follow up visit in ten days required.

1.0

39.

3-304.14; Core;A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry; and (2) Used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D). (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. (E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES (F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Wet wiping cloths were stored on the cut board during inspection. In between use wet wiping cloths shall be stored in sanitizer. There were buckets on the floor with cloths in them. Owners stated that they soak the cloths in the buckets. Do not store buckets on the floor. Cloths are to be washed and hung to dry. Do not store cloths in any bucket any where except those that are in sanitizer for in between use.

0.0

42.

4-901.11; Core; Air dry dishes before stacking. Do not towel dry. There were containers stacked wet.

0.5

42.

4-903.11(A) and (B); Core; (A) Except as specified in par. (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under par. (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under sec. 4 204.122. Clean utensils were stored in containers that had collected debris. This is considered clean dishes stored in/on a dirty surface. There were dirty dishes stored on clean dishes across from the sink. Dishes on the clean dish shelf are also stored on a dirty surface. The shelf needs cleaning. Clean at least once every 24 hours.

0.0

43.

4-502.13; Core; Jugs are being reused to make tea in. There were three jugs of tea stored in the cooler that were labeled drinking water. There was a collection of jugs on the floor under the three compartment sink. Do not reuse single service items/articles.

0.5

45.

4-101.19; Core; Non food contact surfaces shall be smooth, easily cleanable, non absorbent and non corrosive. There was card board used to line shelves. Do not use card board because it is absorbent and not easily cleanable.

0.0

45.

4-201.11; Core;EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Dishes that are cracked, chipped, melted and not in good repair need to be discarded. There were clear plastic containers that were cracked on the clean dish shelf. There was a very large bowl that was cracked and discolored on the clean dish shelf

0.0

45.

4-501.12; Core;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. There were few cut boards including the cut boards at the prep table that have deep cuts that are not easily cleanable and the surface is stained. One is yellow and the other is gray.

1.0

47.

4-602.13; Core; Nonfood contact surfaces shall be cleaned at a frequency to prevent build up. The whole kitchen needs to be cleaned. Clean the shelves, equipment and dry good container lids. Any item that has dust hanging, residue, etc.

0.5

47.

4-601.11(B) and (C); Core; The baking pans that have baked on burned encrusted residue and grease need to be removed or replaced. Items that feel tacky/sticky to touch needs to be cleaned. Clean at a frequency to prevent build up.

0.0

51.

5-501.17; Core; The employees restroom has to have a trash can with a lid for sanitary napkins. The toilet seat in the employees restroom needs to be replaced. The seat finished is in bad repair and is no longer smooth or easily cleanable. It appears to be absorbent.

0.0

53.

6-501.12; Core; The walls in the kitchen need cleaning and or painting. Please remove the foil from the wall at the cook area. The foil is not smooth and easily cleanable and it is dirty. Floors walls and ceiling shall be smooth, easily cleanable and in goo repair.

0.0

53.

6-501.16; Core; Mops shall be hung so that the mop handle is up and the mop head is down.

0.0

54.

6-303.11; Core; Light is required in the dry storage area. The light is out. (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor

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.
No signature due to COVID 19
Mask are required to be worn by employees unless one of the criteria are met in the Governor's Executive order.

 

3.      Afton Tavern

        355 John Galt Way NW

        Concord, NC 28027

        Score: 93

 

13.

3-302.11; Foods shall be stored in a manner to prevent cross contamination. There was hamburger patties stored above steak in the grill cooler drawers and there was chicken stored above steak in the grill drawer. Foods shall be stored in the order of final cook temperature. Corrected during inspection. In the walk in cooler there was unwashed produced stored above washed cut potatoes. Corrected during inspection. There was also salmon stored above fully cooked kelbasa sausage. Corrected.

0.0

14.

4-601.11 (A); Priority Foundation; Dishes shall be clean to sight and touch. There were dirty dishes stored on the clean dish shelf. Train the dish washer on washing dishes. The jets in the dish machine were dirty and this may be contributing to the dirty dishes. Ensure that the dish washer is pre scrapping dishes to remove as much solid visible debris. Once dishes come out ensure that the employees hands are clean before handling clean dishes and have them inspect the dishes before putting away. Dishes still have label adhesive/residue on them. Remove the residue before washing and remove labels. There was a container that still hade the date marking label. If continued repeats the max points will be deducted. Correction: The jets were taken out cleaned, dishes rewashed and sanitized and the dish shelf itself sanitized. Dishes will be rechecked on the ten day follow up.

1.5

23.

3-603.11; Priority Foundation; There are items that are served raw or under cooked on the menu and are not asterisked.(Tuna nachos, Tavern ribeye and ribs, wicked tuna, pan seared salmon). Pleas add an asterisk to the menu. This includes all paper menus, menu boards, online menus and to go menus. Please correct within ten days.

0.5

39.

3-304.14; Core; In between use all wet wiping cloths shall be stored in sanitizer. If not used anymore they may be discarded, placed in the soiled linen container or washed and hung to air dry in a location to prevent recontamination.

0.0

40.

3-302.15; Core; There was unwashed apples stored on the prep cooler unit. The apples still had stickers on them. Please remove the stickers before washing. Corrected

0.0

41.

3-304.12; Core; There were containers without handles left in the flour and panko. Please use scoops with handles and make sure that the handle is not in the food. There was a scoop with a handle and the handle was down in the food (panko).

0.0

42.

4-901.11; Core; Air dry dishes before stacking. There were dishes stacked very wet on the clean dish shelf.

0.5

42.

4-903.11(A) and (B); Core; Single service items/articles (to go plates/disposables) shall be stored in an area to prevent contamination. Locker rooms and restrooms are not approved places for these items. There were disposable plates and items stored in the employees restroom in boxes. Please remove these. I will recheck on the day follow up.

0.0

45.

4-101.19; Core; All equipment shall be smooth, easily cleanable, non absorbent, non corrosive. The shelves in the walk in cooler are rusting. Remove the rust or replace the shelves. This applies to all items that are rusty.

2.0

45.

4-501.12; Core; Cut boards that have deep cuts and the surface is no longer smooth and easy to tell if clean needs to be replaced or resurfaced. The cut boards at the prep cooler unit need to be resurfaced or replaced.

0.0

45.

4-201.11; Core; All dishes, utensils shall be smooth, easily cleanable and intact. Replace dishes/containers that are cracked, chipped, melted. There was a cracked container on the clean dish shelf, a container used for sanitizer had been melted around the inside and a container on the clean dish shelf had been melted.

0.0

45.

4-501.11; Core; Equipment shall be kept in good repair. The flip top prep cooler near the wall has a broken door. It is no longer on the hinges. The flip top door is coming de-attached on the inside.

0.0

47.

4-602.13; Core; Equipment and non food contact surfaces shall be kept cleaned. Clean at a frequency to prevent contamination. The fryer, hood, hand wash sink, shelves in the coolers, underside of the prep area, clean dish shelf etc needs cleaning. Clean the facility through out.

1.0

47.

4-601.11(B) and (C); Core; Baking pans that have baked on encrusted grease and residue needs to be removed or the baking pans replaced.

0.0

49.

5-205.13; Priority Foundation; The cartridge on the ice machine needs to be changed/replaced. The date that it was last changed was unknown. During inspection the date shall be made available. It may be written directly on the cartridge, on a tag or invoice. Please correct within ten days.

1.0

49.

5-202.14; Priority; All hose bibbs shall have a backflow prevention device. The spigots at the can wash require a continuous pressure backflow preventer because a splitter is used and a spray nozzle is attached. The temporary fix done today was the sprayer and splitter was removed until the part is ordered. The part has been replaced before with a regular backflow preventer. This is not for continuous pressure. Please correct with in ten days.

0.0

51.

5-501.17; Core; A receptacle with a lid is required in the employees restroom. This is required for sanitary napkins. There was no lid on the trash can in the employees restroom.

0.0

52.

5-501.113; Core; The outside receptacles shall be kept closed on the tops and sides. The receptacle is overfilled and the lid cannot close. Please add more receptacles or increase the frequency in which the unit is emptied.

0.0

53.

6-501.11; Core; The floors need to be repaired. Some areas are cratered and allow standing water. The floors shave to be smooth and easily cleanable. The floor is no longer sealed in a few areas and the rock is exposed.

0.5

53.

6-501.16; Core; Mops shall be hung so that the mop handle is up and the mop head is down. The mops were stored the opposite way.

0.0

53.

6-501.12; Core; The floors need to be cleaned under and around equipment.

0.0

General Comments

Barbara Davis: (704)920-1257 [email protected]
No Signature dur to COVID 19
Date marking looked good
Employees did a good job washing their hands and turning the water off with a paper towel.
Please work on all violation to prevent full points from being deducted. Items in which points were not deducted will have points deducted if not corrected.

Like what you're reading? Subscribe to Cabarrus Magazine's free newsletter to catch every headline