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Cabarrus Magazine

Restaurant Health Inspection Report 10/16/2020 - 11/15/2020

Nov 19, 2020 12:43PM ● 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.      Village Corner Comfort Kitchen & Bar

         360 Exchange Street
         Suite 102

        Concord, NC 28027

        Score: 99.5


31.

3-501.15; Priority Foundation; Several containers of cooked pasta in the reach-in cooler were observed cooling in deep covered containers and were 52-60 degrees F. 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. The pasta was placed on swallow pans and put in the walk-in cooler during the inspection.


2.     
Havana Carolina Restaurant & Bar

         Union Street South

         Suite 108

        Concord, NC 28025

        Score: 99.5

 

38.

2-303.11; Core; Employees were observed wearing bracelets while preparing food. 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.

0.5

45.

4-501.11; Core; The gaskets on the reach-in cooler and freezer are torn in places. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

 

3.      Subway #44426

         8532 N. Highway 49

         Mt. Pleasant, NC 28124

         Score: 99.5

 

2.

2-201.11 (A), (B), (C), and (E); Please ensure that employees are familiar with the symptoms and illness that have to be reported to management (Food Borne Illness). This includes exposures also. During inspection, random employees will be asked about symptoms and illnesses. Failure to answer accurately and quickly may have points deducted. Employees do not have to memorize the info and can refer to aids, postings as well as asking the manager. Correction: education; a copy of the employee health agreement was left on site to post if you wish.

0.0

14.

4-601.11 (A); Priority Foundation; Dishes and utensils shall be clean to sight and touch. The lime green rubber scraper was not disassembled and cleaned. The inside was black, mildewed and wet. Correction: education on cleaning the utensil

0.0

45.

4-201.11; Core; The rubber scrapper that is jagged on the edges and stained needs to be replaced. EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions

0.0

47.

4-602.13; Core; Scrape off the caulking at the hand wash sink (in the front of the store)and recaulk. The old caulk is black and discolored. Clean between equipment (The two counters where the microwave is located.) The gasket on the walk in freezer needed cleaning. The gasket was cleaned during inspection. Clean non food contact surfaces at a frequency to prevent build up.

 

Bottom 3

1.      Domino’s #5579
         600 Church Street N.

        Concord, NC 28025

        Score 93.5

1.

2-102.12; Core; The person in charge at the time of inspection and physically present shall have a food safety certificate that is ANSI accredited. This is a repeat. The Manager stated that he just took the class and was waiting on his certificate. He called his boss man, to retrieve it. I never received the information after an hour.

2.0

2.

2-201.11 (A), (B), (C), and (E); An employee health policy shall be in place. It does not have to be written; however during inspections random employees will be asked what symptoms and illnesses have to be reported to management. If employees answer incorrectly, points may be deducted. Employees do not have to memorize the info and can use quick reference aids such as asking the manager, referring to charts/posters, etc. Correction: education and an employee health agreement was left on site to post if you wish.

0.0

6.

2-301.14; Priority; Employees shall wash hands at the appropriate time and when dirty. Employees washed their hands (2 different employees) and turned off the water with their clean bare hands. To prevent recontaminating clean hands, employees shall turn off the water with a barrier such as a paper towel. Correction: education

2.0

20.

3-501.16 (A)(2) and (B); Priority; All cold holding foods shall be at least 41F or less. The toppings on the pizza prep unit are above 41F. The items less than 45F were allowed to be cooled back down in the walk in cooler. Items above 45F were discarded. The bottom of the prep cooler is iced up and not maintaining temperature. To keep the replaced items from becoming unsafe. Time as a public health control was implemented. Once foods leave the cooler, the time will be recorded on the item and 4 hours later any unused foods/toppings will be discarded. A Time as a public health control Procedure sheet was left on site. TPHC is a temporary fix (ten days). Have the cooler fixed. The pizza sauce has to be kept at 41F or less also.

1.5

21.

3-501.17; Only foods that are 41F or less may be date marked to carry over. Since the topping were out of temperature (above 41F) and were date marked. This is a date marking violation. Correction: education.

0.0

35.

3-302.12; Core; All dry goods out of their original containers shall be labeled. The pizza flour in the big white bin on wheels needs to be labeled.

0.0

38.

2-303.11; Core; An employee had on watches and bracelets. Jewelry on the hands and arms are not allowed except for a smooth, plain band ring.

0.0

42.

4-801.11; Core; Bags of clean linens were stored under and around the hand wash sink. The bags are becoming contaminated. Move the bag of clean linens. Clean LINENS shall be free from FOOD residues and other soiling matter

0.0

45.

4-501.11; Core; The pizza prep unit is not maintaining foods at 41F or less. There is a big block of ice that has formed and may be affecting the ability of the cooler to work properly. Repair or replace the cooler within ten days.

1.0

47.

4-602.13; Core; Clean the hand wash sinks. The hand wash sink at the pizza prep area needs cleaning where the splash guard meets the sink and the sink in the back has black discoloration in the basin.

 

2.      Bawarchi

        10099 Weddington Road Ext
        Concord, NC 28027

        Score: 94

19.

3-501.16(A)(1) ; Priority; RICE IN RICE WARMER AND ALSO PORTIONED RICE IN HOT HOLD CABINET BELOW 135 DEGREES REQUIRED HOT HOLDING TEMPERATURE-MUST HOLD HOT FOODS ONCE COOKED OR REHEATED AT 135 DEGREES OR HOTTER-DISCUSSED WITH PIC AND HE ADJUSTED. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above,

1.5

20.

3-501.16 (A)(2) and (B); Priority; PAN OF BOILED EGGS SITTING ON WORK TABLE AT 67.5 DEGREES-THIS WAS ADDRESSED AN EGGS WERE PLACED IN COOLER. ALL COLD HELD FOOD MUST BE HELD-(A) (2) At a temperature specified in the following: (a) 5 C (41 F) or less; P

0.0

21.

3-501.17; PAN OF BREADED CHILI PEPPERS IN WALKIN WITH NO DATE MARK AND ALSO SOME OF THEM HAD STARTED TO MOLD-THESE WERE DISCARDED, ALSO SEVERAL PANS OF READY TO EAT PRODUCT IN COLD PREP WITH NO DATE MARKS-MUST PROPERLY DATE MARK READY TO EAT PRODUCT FOR A MAXIMUM OF 7 DAYS WHEN HOLDING AT 41 DEGREES OR LESS. (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

1.5

31.

3-501.15; DEEP PAN OF FRIED TOFU SITTE IN IN WALK COOLING AT 51 DEGREES AFTER 5 HR. EXPLAINED THAT THEY SHOULD USE SHALLOW PANS WHENC COOLING, ALSO CHICKEN THAT WAS FRIED COOLING ON COUNTER IN DEEP PAN-MUST JUSE SHALLOW PANS AND PLACE IN WALKIN AFTER REACHING 135 DEGREES. (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 ITEMS SITTING ON FLOOR OF DRY STORAGE AREAS AND ALSO SOME IN WALKIN COOLER AND FREEZER-MUST STORE ALL PRODUCT OFF 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

1.0

45.

4-501.12; Core; LARGE CUTTING BOARDS ON COLD PREP UNITS WITH DEEP CUTS AND STAINS AND VERY DIRTY-NEED TO BLEACH, REFINISH 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

1.0

47.

4-602.13; Core; NEED GENERAL EQUIPMENT CLEANING ALONG COOK LINE-HOOD AND HOOD FILTERS, SIDES OF EQUIPMENT, SHELVING, INSIDES OF COLD PREP UNITS, ALSO WALKIN SHELVING NEEDS TO BE CLEANED. GENERAL CLEANING NEEDED. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues

0.5

General Comments

EMPLOYEES ARE ALL LIVING IS SAME APARTMENT AND NOT GOING OUT BUT TO COME TO WORK. ASKED THAT THEY BE ASKED SCREEN QUESTIONS PRIOR TO ARRIVAL TO WORK. WEARING MASKS AND TALKED ABOUT PROPER WEARING OF MASKS. ONLY DOING CARRYOUT-NO INHOUSE DINING. NO SIGNATURE DUE TO COVID RESTRICTIONS FROM STATE.


 

3.      Panera Bread #852

         8034 Concord Mills Blvd.

         Concord, NC 28027

         Score 95

 

11.

3-101.11; Priority; There were three 5 pound bags of chicken stored in a flip top prep cooler that was not working. The chicken was warm to touch, smelled rancid and had maggots (larvae) and gnats flying around it. The delivery guy placed the chicken in the wrong cooler. The Manager was not aware of this issue until it was found during inspection. Correction: The chicken was discarded and the unit was sprayed down with cleaner and a sign was posted to not use the coolers prep board area to prep food. Recommend training or an SOP on food delivery in which someone verifies the food temperature and ensuring that the unit is on and maintaining temperature. The items in the cooler were guessed to have been there at least a day or two.

0.0

13.

3-302.11; There were boxes of food and containers in the walk in freezer that had ice build up from a prior leak in the freezer. The condensate (drippage) is not clean. Please remove the items from the boxes and discard the box. The food product may be kept as long as it is wrapped. The containers will need to have the ice removed and wiped down with sanitizer if you wish to keep the product. Correction: education and instruction on how to handle packages in which condensate has built up on.

0.0

14.

4-601.11 (A); Priority Foundation;4-601.11 (A); Priority Foundation; Dishes shall be clean to sight and touch. There were dishes on the clean dish shelf that had food debris in and on them. Correction: The dishes were removed and placed on the dirty end of the drain board to be rewashed. Protect clean dishes from contamination. There was debris on the clean dishes. Keep the clean end of the drain board clean and sanitized. The drain board was dirty. These factors may be contributing to the dirty dishes and the fact that there was no detergent in the machine to help remove solid oils. Correction: The manager called and to detergent from another location.

1.5

22.

3-501.19; Time as public health control is used on the tongs in the bowls, diary and butter. Please make written procedures available at each inspection. Discard times were marked on the items and appears to be using TPHC correctly.(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request. Pleae email these to [email protected]

0.0

31.

3-501.15; Priority Foundation; There was cheese used for pizza cooling on the flip top portion of the prep cooler. The cheese had been taken out to make pizza and put back(cooling down). Best practice would be to only take what you plan to use or think you would use to make the pizza and any unused cheese can be placed in the bottom of the prep cooler or in the walk in cooler to cool back down. Correction: education and the pizza was placed in the walk in cooler and another cold batch was brought out to replace the other cheese.

0.0

38.

2-303.11; Core; Jewelry shall not be worn on the arms and the hands. There was an employee with a red thread looking bracelet. Only a plain smooth band ring may be worn.

0.0

45.

4-501.12; Core; The cut boards at the prep areas are stained and have deep cuts. Please destain the boards and resurface 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

1.0

46.

4-302.14; Priority Foundation; Please purchase quat test strips. The strips that were available had expired.A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Please correct with in ten days.

0.5

47.

4-602.13; Core; General cleaning needed. Clean the hand wash sinks in the kitchen, the under counter cooler, the shelves in the reach in cooler and places were food debris has accumulated. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues

0.5

47.

4-601.11(B) and (C); Core; The baking pans that have baked on encrusted grease and residue needs to be removed from the pan or replace the pan.(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.

0.0

49.

5-202.13; Priority; An air gap is needed at the sink with the sprayer. There has to be at least a 1 inch air gap from the end of the sprayer to the flood rim of the sink. Please correct within ten days.

1.0

52.

5-501.115; Core; The dumpster area needs to be cleaned. There is trash debris covering the ground. A mattress from outsiders had been placed in the dumpster area. Recommend cleaning the area and locking the area and giving a key to only the authorized users and the dumpster contract company. This was repeat violation on the last inspection and full points were deducted.

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