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Cabarrus Magazine

Restaurant Health Inspection Report: 12/16/2020-1/15/2021

Jan 21, 2021 01:36PM ● 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.      Vortex Bottle Shop

4469 School House Commons

Harrisburg, NC 28075

Score: 100

41.

3-304.12; Core; A knife was observed being stored between the prep cooler and wall. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11. The knife was taken to the dish area during the inspection to be cleaned.


2.     
Clean Juice
2940 Derita Road
Suite 30
Concord, NC 28027

Score: 100

45.

4-501.11; Core; The gasket on both doors of the reach-in cooler are torn. Need to replace. 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.      Rosarios Pizza

5303 Polar Tent Road
Suite 130-140
Concord, NC 28027

Score 99.5

36.

6-501.111; Core; Some fruit flies were observed around and under the three compartment sink. 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 and (D) Eliminating harborage conditions.

0.0

53.

6-501.12; Core; The floors behind equipment, up against walls, and under shelving in dry storage have an accumulation of debris. Shown to manager. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

 

Bottom 3

1.      Biryani Pot Indian Cuisine

8455 Pit Stop Court
Suite 150
Concord, NC 28027

Score 90.5

1.

2-102.12; Core; There was no person in charge on site with food manager certification. 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; Priority; Observed the same employee 2 different times touch the naan with bare hands. Employee was corrected. 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

1.5

9.

3-201.11; Priority; There were buckets of biryani sauce that Abhishek said that were delivered from Company of Spices in Houston Texas. The biryani sauce was being stored in the freezer in buckets that were labeled as food safe, but had no other labels including or information on the product or where it was from. I will contact regional State staff to determine what other documentation is needed to verify this sauce is from an approved source or if it is even allowed to be used. Food shall be obtained from sources that comply with law. Packaged food shall be labeled as specified in law, including 21 CFR 101 Food Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under sec.sec. 3-202.17 and 3-202.18. This product will be kept frozen and not used until I have contacted someone to confirm that the product is safe and acceptable to use.

0.0

18.

3-501.14; Priority; Must cool from 135 degrees to 70 within 2 hours and to 41 degrees within 4 more hours. Total time for cooling from 135 degrees is 6 hours. The onion and tomato sauce that was put into the cooler last night was still not down to 41 degrees. Food was discarded during the inspection.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Rice that was made this morning around 10:30 had been left out at room temperature. The middle was still hot, but the outer portions were below 135 degrees. Ensure that all TCS food items are held at or below 41 F at all times. Rice was spread into a thin container and put into the freezer at time of inspection to correct.

1.5

31.

3-501.15; Priority Foundation; Observed a large container of onion and tomato sauce cooling in walk in cooler from previous night that were not cooled properly and still at 45 F in the center. 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. Sauce was discarded at time of inspection.

0.5

37.

3-307.11; Core; There was a bottle of wine stored inside of the ice machine in contact with the ice. The ice is a food product and the outside of the bottle is not considered sanitary. FOOD shall be protected from contamination that may result from a factor or source not specified in other parts of the rules.

1.0

38.

2-402.11; Core; Upon arrival there were people preparing food that were not 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

41.

3-304.12; Core; There were bowls being used for scoops for the rice. Use scoops with handles and keep the scoop handles out of the rice. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;

0.0

47.

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

0.0

49.

5-205.15 (A)(B); Core; Leak under 3-compartment sink from waste line. Ensure that plumbing system is maintained in good repair with no leaks.

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.

0.5

52.

5-501.113; Core; Observed outside dumpster doors left open. Ensure that dumpster doors are maintained closed unless actively loading.

0.0

53.

6-501.12; Core; Floor needs cleaning under dry storage shelves. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

0.5

53.

6-501.114; Core; Premises should be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. There is a lot of old equipment outside of the back door. The manager indicated that it will all be moved away. They are replacing equipment.


2.     
Johnny Bruscos New York Style Pizza
9900 Popular Tent Road
Suite 1
Concord, NC 28027

Score: 92

1.

2-102.12; Core; The person in charge at the time of inspection shall have an ANSI accredited food safety certificate. The person has to be physically present. There was an employee that has a certificate but was not present for any of the inspection. Recommend having multiple individuals certified so that all shifts have a person on site.

2.0

2.

2-201.11 (A), (B), (C), and (E); An employee health policy for employee illnesses shall be in place. The policy does not have to be written. Employees are to be familiar with the symptoms and illnesses that have to be reported to the manager and the manager notifies the health department. Employees do not have to memorize the information and may refer to the manager, postings etc. to answer the questions. Failure to answer the questions accurately and quickly may have points deducted (1.5 pts to 3 points).

0.0

4.

2-401.11; Core; An employee beverage was stored on the prep table. Employee beverages shall not be stored on or above: prep area, food storage area, clean dish area, clean linens, clean equipment, single service articles, etc. Correction: education; employee moved the beverage.

0.0

11.

3-202.15 ; Priority Foundation; There were two cans of sauce that were dented on the seals with other cans . Any time a canned food is dented on the seam or seal the can needs to be segregated from the rest of the cans and returned to the vendor for credit or discarded. Dented cans could pose a botulism risk. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf correction: removed the cans

0.0

14.

4-501.114; Priority; There was no chlorine registering in the dish machine. There was a full bottle. Since chlorine did not register on the strip, the dishes have not been sanitized. No on knew when the dish machine stopped sanitizing. Correction: Dishes were all sanitized in the three compartment sink. Dishes may continue to be washed in the dish machine and then sanitized in the three compartment sink or the 3 compartment sink may be used to wash, rinse and sanitize. Will follow up in ten days to check the dish machine. Do not use the dish machine to sanitize until it has been repaired and dispensing chlorine.

1.5

16.

3-401.11; Chicken wings are being par cooked (not cooked fully). Wings were said to be fully cooked but were bloody (bright red frozen blood)and did not appear to be fully cooked. Cook wings fully to 165F (use a thermometer to check)until a written parcooking procedure is approved by this department (submitted by you).The written procedures are to be made available at inspection. During questioning, a thermometer is not used to check the temperature (thermometer broken).Follow up in ten days

0.0

17.

3-403.11; Foods shall be reheated first before placing on the steam table to reheat. The steam table is not designed to reheat foods. Reheat foods to 165F within two hours. Facility plans to reheat food in the oven and then transfer to the steam table. There is a burner that could be used to reheat also. A sauce was being reheated on the steam table during inspection. Follow up in ten days.

0.0

21.

3-501.17; Foods that are 24 hours old and 41F or less are required to be date marked. There were several items that were not date marked. Correction: foods were dated during inspection for the day that they were cooked/cut/opened. Remember to date mark pizza topping, lettuce, tomato, lunch meats, ranch dressing, etc.

1.5

22.

3-501.19; Pizza was being cooked and left out in pizza racks with out temperature or time control. Time as a public health control was implemented during the inspection. Once the pizza leave the oven, the time is written on the pizza pan and placed on the pizza rack. After 4 hours any unused pizza will be discarded. This is how the pizza is to be handled. Each pizza will need to be placed on a clean sanitized pan. Written procedures are required for this and is to be made available at inspection. Written procedures were in place. Please find and use those

1.0

26.

7-102.11; Priority Foundation; All chemicals out of their original container shall be labeled with the common name. The green disinfectant was not labeled and the sanitizer was not labeled. Correction: education; bottles were labeled during inspection.

0.0

31.

3-501.15; During inspection, cold cooled bagged pasta was removed to place 60F pasta in the container to cool. Do not stack cooling foods, do not add warm food or foods that need to cool with already cooled foods. Leave cooling foods uncovered until they reach 41F or less. Pasta was cooled to 60F in the sink under running water for 15 minutes, the pasta was then being prepared to be bagged and stacked in a pan. The best method is to cool the pasta in the sink in the colander for 15 minutes, then place the colander in the walk in to cool and once cool, then bag and stack the bags in a pan. The cooling procedures for the wings sounded correct. Wings are put in a long pan and cooled and then placed in a bucket once they are 41F or less. When making ranch dressing, do not cool in the big container. Cooling ranch and foods need to cool in a container that is filled 4 inches or less and then placed in the big container/jar. Ranch dressing has to cool in 4 hrs to 41F or less. Other foods such as the pasta and wings cools from 135F to 70 in 2 hrs and then 70F to 41F in 4 hours. These cooling methods help to ensure that these time constraints are met.

0.0

34.

4-302.12; Priority Foundation; A thermometer that can read 0-220F and has a thin tipped probe that can check thin foods. The thermometer available was broken. Please purchase some with in 10 days. A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf

0.5

38.

2-303.11; Core; Jewelry on the hands and arms shall not be worn. Only a smooth band ring without stones or engravings are allowed. There was an employee prepping food that on jewelry on the wrist.

0.0

42.

4-901.11; Core; Dishes shall be air dried before being stacked. Dishes were stacked wet/damp. Cups and containers.

0.0

43.

4-903.11(A) and (C); Core; Pizza boxes were stored on the floor. Keep all items and single service items/articles (to go items/ pizza boxes) 6 inches above the floor.

0.0

45.

4-501.12; Core; Cut boards are hard to tell if clean and have cuts that are discolored and hard to 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.

0.0

45.

4-101.19; Core; Equipment shall be smooth, easily cleanable, non corrosive and non absorbent. The shelves in the kitchen (chemical shelves and storage) are rusting and not easily cleanable.

0.0

45.

4-201.11; Core; Containers, lids and dishes that are cracked, chipped, melted and in bad repair need to be replaced. There were containers and dishes that were cracked and chipped. Please discard.

0.0

45.

4-501.11; Core; The dish machine needs to be repaired. It is not sanitizing. Equipment shall be maintained and in good repair. Repairman called during inspection.

0.0

45.

4-205.10; Core; The white reach in freezer is not approved. Please provide the make and model of the freezer. Equipment has to meet ANSI requirements and not for domestic or household use.

0.0

46.

4-302.14; Priority Foundation; Please purchase quat test strips (orange) and chlorine test strips (white). The test strips that were available were expired and were discolored. Please purchase within ten days.

0.5

46.

4-204.115; Priority Foundation; The gauge on the dish machine is not working. The water is reaching 120F as specified. Please have the gauges repaired.A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water: (A) In each wash and rinse tank; Pf and (B) As the water enters the hot water SANITIZING final rinse manifold or in the chemical SANITIZING solution tank. Pf

0.0

47.

4-602.13; Core; Non food contact surfaces shall be cleaned at a frequency to prevent build up. Clean the inside of the prep cooler, on the fliptop portion. There is build up. Clean the gasket of the walk in cooler and walk in cooler shelves. Clean the side of the cooking equipment. Clean the inside of the dish machine, the dish machine trays. There is a thick build up on the dish trays and inside the dish machine. The top of the dish machine needs cleaning. General cleaning needed through out.

0.5

49.

5-202.14; Priority; The mop sink needs a continuous pressure backflow preventer. The spigot is left on and there is a splitter with cut off valves (down stream of the spigot/faucet) and a sprayer attached to the hose. When the water is left on and not turned off at the water faucet handles, this build up continuous pressure that over rides the built in protection . Temporary correction: water turned off with the faucet handles not the splitter. Turn off after each use.

0.0

51.

5-501.17; Core; The trash receptacle for the ladies room needs a trash can with a lid or a receptacle with a lid. This is for sanitary napkins. This is a repeat. Please address this issue.

0.0

52.

5-501.113; Core; The recycle and trash receptacles shall be kept closed on the sides and the tops. The receptacles were both open on the sides. Please keep closed.

0.0

53.

6-501.12; Core; Floors, walls and ceilings shall be kept clean. The walls and floors need cleaning. The floors need cleaning under and around equipment.

0.5

53.

6-501.11; Core; The baseboard is coming unglued from around the wall in the kitchen near the hand wash sink and the dish machine area.


3.     
Mochica Rotisserie Chicken
280 Concord Parkway
Concord, NC 28027

Score 92

1.

2-102.12; Core; No one onsite working with food safety certification. Ensure that one manager/supervisory staff onsite holds the proper food safety certification.

2.0

4.

2-401.11; Core; Observed unlidded employee drink cup stored on prep table between prep cooler and microwave. Ensure that employees drink from lidded cups which are stored below and away from food and food contact surfaces. Cup was moved at time of inspection and contents were discarded.

0.0

13.

3-302.11; Priority; Observed raw chicken and raw beef stored above ready to eat fruits, vegetables, and cooked foods in stand up cooler. Ensure that raw animal products are stored segregated from ready to eat foods in coolers during storage. Raw items were removed at time of inspection.

1.5

14.

4-602.11; Core; Observed ice chute of Coke machine soiled with buildup. Observed soda nozzles of Coke machine very sticky. Ensure that all non-TCS food contact surfaces are cleaned at intervals which prevent buildup.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Observed reach in cooler with shell eggs and cooked plantains holding at 58-59 F. Ensure that all cold-held TCS food items are held at or below 41 F (and raw shell eggs held at or below 45 F). Also, Observed cooked chicken left out since previous night at 71 F. Employee indicated that this was "trash" since it was accidentally left out. Chicken was discarded at time of inspection. Items were discarded at time of inspection. Repair cooler if to be used for TCS food items.

1.5

26.

7-202.12; Priority; Observed home use Ant & Roach spray stored in facility. Home-use pesticides may not be used in a commercial food facility and must be used in accordance with label/directions. Spray was discarded/removed from facility at time of inspection.

1.0

26.

7-102.11; Priority Foundation; Observed one bottle of glass cleaner not labeled at time of inspection. Ensure that all working containers of chemical are properly labeled at all times. Container was labeled at time of inspection.

0.0

34.

4-302.12; Priority Foundation; Food thermometer not functioning/no working battery at time of inspection. Ensure that food thermometers are working/available at time of inspection. A new battery was obtained at time of inspection and thermometer was working at time of inspection.

0.5

34.

4-204-112; Core; A thermometer was missing in the stand up cooler with raw chicken/beef. Ensure that all cold-hold units have a working thermometer installed in the warmest part of the cooler for staff to monitor temperatures visibly. Install a ambient thermometer in this cooler.

0.0

37.

3-305.11; Core; Several containers of food stored uncovered in coolers. Ensure that all foods are stored covered to protect from contamination when in coolers.

0.0

43.

4-903.11(A) and (C); Core; Box of single-use plastic portion cup lids stored on floor in back storage room. Ensure that single-use articles are stored in a clean and dry location, protected from contamination, and at least 6 inches off the floor.

0.0

45.

4-501.11; Core; Torn cooler gasket on cooler. Ensure that cooler gaskets are maintained in good repair. Replace torn cooler gasket. Observed ice buildup from a drain line not installed properly in stand up freezer. Ensure that drain lines for cooler compressors are installed properly so they do not leak water and ice forms in cooler.

0.0

45.

4-205.10; Core; Ninja Blender in facility is for household use only. Ensure that only commercial-grade equipment is used/stored in facility. Do not use household equipment.

1.0

45.

4-201.11; Core; Observed 2 plastic grocery bags used for prepared food storage (bread in one, cut pineapple in another). Ensure that food is stored in durable containers; not grocery-style bags.

0.0

47.

4-602.13; Core; Hood filters very dusty/greasy. Ensure that all non food contact surfaces are kept clean to sight and touch. Clean hood filters on a regular basis to prevent buildup.

0.0

52.

5-501.114; Core; Drain plug missing on dumpster. Ensure that drain plugs are in place on dumpster. Contact waste company for a drain plug replacement/installation.

0.0

52.

5-501.113; Core; Dumpster door left open. Ensure that all dumpster doors are maintained closed at all times to prevent pest attraction. Dumpster door was closed at time of inspection.

0.5

54.

6-305.11; Core; Employee coats/bags stored on storage shelves used for food/utensils. Ensure that employee have designated areas for personal belongs and personal belongings are stored away from food and food contact surfaces.

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