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Cabarrus Magazine

Restaurant Health Inspection Report 11/16/2020 - 12/15/2020

Dec 17, 2020 03:13PM ● 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.      Stonehouse Grill @ Rocky River
         6900 Bruton Smith Blvd.
         Concord, NC 28027
         Score: 99

38.

2-402.11; Core; Employee was observed preparing food without wearing a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

0.5

46.

4-302.14; Priority Foundation; A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. The quat test strips that you have expired in 2019. Must be replaced as soon as possible. I must verify that they have been replaced within 10 days.

 
2.      Culver’s of Kannapolis
         2901 Dale Earnhardt Blvd.
         Kannapolis, NC 28083
         Score: 99
 

14.

4-601.11 (A); Priority Foundation; Dishes shall be clean to sight and touch. There were several tongs that were dirty. Please educate staff on cleaning the insides of the tongs to removed food and debris before placing in the dish machine. There was a scoop that had food behind the retractable blade. Please educate staff on retracting the blade to remove food and debris. Correction: education; the dishes were taken back to the dish are to be rewashed.

0.0

38.

2-303.11; Core; Jewelry shall not be worn on the hands and arms except for a plain smooth band ring. There was an employee that had on a bracelet and watch (new employee). There was another employee that had on a ring that was not a smooth plain band ring.

0.0

39.

3-304.14; Core; The sanitizing buckets for wet wiping cloths shall be kept clean (free of debris, food, grease, discoloration, etc.) There were two sanitizing buckets that were not clean. Correction: education; the buckets were emptied, washed, rinsed and sanitized. The cloth that is placed in the sanitizing buckets are to be used only after a surface has been cleaned (solid debris, liquid removed) with a dry wiping cloth. Cleaning a surface with the sanitizing cloth and then placing back in the bucket could make the sanitizer dirty. If employees are seen sanitizing a surface with a cloth from a bucket with dirty sanitizer it will be 1.5 points (#14) vs this one marked (.5pt)

0.0

42.

4-901.11; Core; Dishes shall be air dried before stacking. There were clear containers and a metal pan stacked wet. The small silver pans were air drying.

0.5

46.

4-302.14; Priority Foundation; Chlorine test strips shall be provided to check the sanitizer for the dish machine. There were no chlorine test strips available. Please correct within ten days. Please send a picture and the date on the strips to my email ([email protected]

0.5

52.

5-501.114; Core; The recycle receptacle drain plug is missing. Please call the contractor and have them to replace it.

 
3.      Nonna’s Pizza & Restaurant
         4995 Weddington Road
         Concord, NC 28027
         Score: 98.5

8.

5-205.11; Priority Foundation; The hand sink across from the salad prep cooler was being used as a dump sink and a bucket was being stored in the hand sink at the dish washing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. The bucket was removed and the hand sink at the salad station was cleaned during the isnpection.

1.0

.

4-901.11; Core; Items must be allowed to drain and air dry before stacking. Pams were stacked up wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining, before contact with FOOD

 

Bottom Three:

1.      Biryani Pot Indian Cuisine
         8455 Pit Stop Ct.
         Suite 150
         Concord, NC 28027
         Score: 84
 

1.

2-102.12; Core; There was no employee/manager on site with food manager certification. Obtain manager certification for one manager/supervisory employee at all times the facility is in operation.

2.0

2.

2-103.11 (M); Priority Foundation; Facility did not have an employee health policy. Ensure that the facility maintains a written employee health policy in accordance with food code requirements for reporting illness/exclusion/restriction of duties and that all food employees and conditional employees are aware of this policy. A sample employee health policy was given to facility at time of inspection.

0.0

6.

2-301.14; Priority; Observed an employee handling a personal mobile phone and then going back to work with food and food contact surfaces without washing hands. Ensure that hands are always washed when they are soiled. Employee was instructed to wash hands at time of inspection.

2.0

13.

3-302.11; Observed raw chicken stored above ready to eat foods in the walk in cooler and in a prep cooler. Eggs stored above paneer in walk in cooler. Ensure that all raw animal product is stored below and away from ready to eat food items at all times. Raw foods were moved at time of inspection. Priority;

1.5

14.

4-601.11 (A); Priority Foundation; Several food contact surfaces were maintained dirty at time of inspection, some from previous evening. Items dirty included spice containers, vegetable choppers, rice cooker, skewers, naan cutter, food pans, can opener blade, cutting boards. Ensure that all food contact surfaces are cleaned at least every 4 hours while in use and ensure they are cleaned at the end of each night. Items were cleaned at time of inspection.

1.5

14.

4-501.114; Priority; The dish machine was not dispensing sanitizer at the time of the inspection. Chlorine concentration must be at least 50 ppm. An employee repaired the dishmachine during the inspection and it dispensed sanitizer as required before we left.

0.0

18.

3-501.14; Priority; Observed masala sauce containers in walk in cooler holding/cooling from previous evening at 63-69 F. PIC at time of inspection indicated the items were placed hot in large containers in walk in cooler to cool. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); P and (2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less, or to 7 C (45 F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P PIC indicated that this should have been done by use of portioning into shallow pans. Masala sauces were voluntarily discarded at time of inspection.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Unsalted butter for naan bread holding at room temperature at 70 F. Ensure that all TCS food items are held at or below 41 F at all times. Butter was discarded at time of inspection.

1.5

21.

3-501.17; Priority Foundation; Several food items prepared and held for more than 24 hours such as various sauces, cooked dishes, etc were not date-marked or had an incorrect date-mark on them from an older batch. Ensure that all TCS ready to eat food products held for more than 24 hours are dated and used/discarded within 7 days of preparation. All items were date-marked at time of inspection.

1.5

26.

7-102.11; Priority Foundation; Multiple chemical bottles observed unlabeled at time of inspection. Ensure that all working chemical containers are properly labeled at time of inspection. Bottles were labeled at time of inspection.

1.0

31.

3-501.15; Priority Foundation; Observed large containers of masala sauce cooling in walk in cooler from previous night that were not cooled properly and still at 63-69 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; 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. Masala sauces were voluntarily discarded at time of inspection.

0.5

35.

3-302.12; Core; Multiple containers of food/seasonings/cornstarch/rice flour not labeled. Ensure that all food containers of foods that could be mistaken for another food or chemical are properly labeled.

0.0

36.

6-202.15; Core; Back door to kitchen left open upon arrival to facility. Ensure that all doors are left closed at all times unless entering/exiting. Back door in restroom hallway with large light gap at bottom of door. Ensure there is no light gap that could allow for the intrusion of pests into the facility. Install door sweep or repair door otherwise so there is no gap.

0.0

37.

3-305.11; Core; Several containers of food stored uncovered in storage on shelves or in coolers. Ensure that all food items are stored covered to protect from contamination when in storage. Items were covered at time of inspection. Several food items stored on floor in storage area and walk in cooler. Ensure that all food items are stored in a clean and dry location, protected from contamination and at least 6 inches off the floor.

1.0

38.

2-303.11; Core; Several employees observed wearing wrist jewelry at time of inspection. Ensure that all employees do not wear wrist jewelry during food preparation.

0.5

39.

3-304.14; Core; Observed used/dirty wiping cloths stored on prep surfaces after use. Ensure that wiping cloths are stored in sanitizer water after use.

0.0

41.

3-304.12; Core; Observed multiple scoops stored in food items between uses. If a scoop is to be stored in a TCS food product between uses, ensure that scoop has handles and handles are extended out of the food product at all times. Scoops were removed from pans of food at time of inspection.

0.0

43.

4-903.11(A) and (C); Core; Observed containers of single use items stored on floor in storage container outside. Ensure that single-use items are stored in a clean and dry location protected from contamination and at least 6 inches off the floor.

0.5

45.

4-202.11; Priority Foundation; Small blender exterior cracked. Plastic pan cracked. Ensure that food contact surfaces are maintained in good condition so they are able to be kept clean. Items were discarded/took out of use at time of inspection.

0.0

47.

4-602.13; Core; Several equipment exteriors and interiors were soiled with buildup. Cooler doors, freezer doors, gaskets, handles, oven exterior, fryer exterior, prep cooler/freezer interiors, shelving units, exteriors of food prep equipment all observed soiled. Ensure that non food contact surfaces are kept clean to sight and touch.

0.5

49.

5-205.15 (A)(B); Leak under prep sink. Leak under dish machine pre-wash. Ensure that plumbing system is maintained in good repair with no leaks.

0.0

49.

5-201.11; The hose connected to the can wash used to rinse out equipment food contact surfaces must be constructed of food grade materials. Observed a hose that is not a potable water supply hose used to rinse a food contact surface. Hose was removed during the inspection. Priority.

0.0

52.

5-501.114; Core; Drain plug missing from dumpster. Ensure that drain plugs are always in place on dumpster. Replace drain plug.

0.0

52.

5-501.113; Core; Observed outside dumpster doors left open. Ensure that dumpster doors are maintained closed unless actively loading. Doors were closed at time of inspection.

0.0

53.

6-201.11; Core; Damager to floor tiles in several areas and tile around mop sink so that floors are not smooth and easily cleanable. Repair damaged tiles so that floors are smooth, durable, and easily cleanable.

0.0

53.

6-501.12; Core; Several surfaces in facility such as floors under and behind equipment, walls, ceilings, HVAC vents were maintained soiled with buildup at time of inspection. Ensure that physical facilities are maintained clean to sight and touch.

 
2.      Charanda Mexican Grill
         8629 Concord Mills Blvd
         Concord, NC 28027
         Score: 93
 

1.

2-102.12; Core; NO CERTIFIED MANAGER PRESENT AT TIME OF INSPECTION-PIC STATES THAT MANAGER TAKES BREAK FROM 1:30 TO WHEN WORKONG-EXPLAINED THAT THERE MUST BE CERTIFIED FOOD PROTECTION MANAGER PRESENT AT ALL TIMES OF FOOD PREP AND SALES. (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

7.

3-301.11; OBSERVED COOK HANDLE READY TO EAT TACO SHELLS WITH BARE HANDS-DISCUSSED WITH PIC AND EXPLAINED THERE WAS NO BARE HAD CONTACT OF READY TO EAT FOODS-PIC DISCUSSED WITH COOK AND GLOVES WERE DONNED. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P

1.5

18.

3-501.14; Priority; OBSERVED 5 8"DEEP PANS OF CHEESE DIP IN 2 DOOR REFER. COOKED AND COOLED ON 12/14 STILL AT 51-54 DEGREES- DISCUSSED WITH PIC THAT PROPER COOLING WAS 135 TO 70 IN FIRST 2 HOURS AND 70 TO 45 DEGREES OR LESS IN ANOTHER 4 HOURS FOR A TOTAL OF 6 HOURS. PRODUCT WAS DISCARDED BY PIC.(A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); P and (2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less, or to 7 C (45 F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P"

1.5

20.

3-501.16 (A)(2) and (B); Priority; WALKIN COOLER WAS RUNNING 44.5 DEGREES AND ALL PRODUCT IN 44-45 DEGREE RANGE-PIC STATED THAT REPAIR PERSON HAD BEEN CALLED AND WAS SUPPOSED TO BE THERE LATER IN DAY. WILL FOLLOW UP. ALL COD FOOD MUST BE HELD-(A) (2) At a temperature specified in the following: (a) 5 C (41 F) or less; P

1.5

31.

3-501.15; OBERVED CHEESE DIP AND CHICKEN COOLING IN 6 TO 8 INCH DEEP PANS-MUST USE PROPER COOLING METHODS TO COOL PRODUCT WITHIN REQIRED COOLING TIME. (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.

 
3.      Jimmy Johns Gourmet Sandwiches
        8532 Pit Stop Ct.
        Suite 10
        Concord, NC 28027
        Score: 93.5
 

1.

2-102.12; Core; The person in charge at the time of inspection shall have an ANSI accredited food safety certificate. There was no one physically present.

2.0

8.

5-205.11; Priority Foundation; (B) A handwashing sink may not be used for purposes other than handwashing. Pf The hand wash sink had wet cloths stored on it. This sink is not to be used for anything other than hand washing (no pouring stuff in it, do not obtain water from it, store stuff in it, wash out anything from it). Corrcetion: the cloths were removed; education

1.0

14.

4-601.11 (A); Priority Foundation; Food contact surfaces shall be washed, rinsed and sanitized at least every 4 hours or changed out. The sandwich prep board and the utensils are not being changed out or washed, rinsed sanitized frequently enough Correction: education: requested items to be changed out.

0.0

18.

3-501.14; Priority; Tomatoes were sliced at 9 am and at 2:00 pm they were 48.5F. Tomatoes from room temperature have too cool to 41F within 4 hours. Correction: Discussed why the tomatoes were not cool enough, discarded the tomatoes.

1.5

31.

3-501.15;The tomatoes that were cooling may not have cooled down properly because they were stacked too deep and high in the pan. Cool foods in shallow pans. Correction: education; tomatoes were discarded.

0.0

34.

4-302.12; Priority Foundation; There was no food thermometer available to check temperatures. The thermometer was borrowed by another store. Please purchase or get back your thermometer within ten days. Follow required.

0.5

38.

2-303.11; Core; Employees shall not wear jewelry on the hands and arms. An employee had on a watch. The only jewelry allowed is a plain band ring.

0.0

39.

3-304.14; Core; Wet wiping cloths shall be stored in sanitizer in between use. There were wet wiping cloths stored on the hand wash sink. Cloths that will not be used anymore need to be placed in the dirty soiled linen or washed and hung to air dry.

0.0

42.

4-901.11; Core; Dishes shall be air dried before stacking. Dishes were stacked wet.

0.5

45.

4-501.12; Core; Cut boards have cuts in them that are discolored. It is hard to tell if they are clean. 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

52.

5-501.111; Core; Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair. The dumpster is rusted out and corroded at the bottome. There is a hole in the rear. This could allow leaks and rodent entry. Please have contractor replace.

0.0

53.

6-501.12; Core; The wall grouting at the three comp sink needs to be cleaned.


 
 

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