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Cabarrus Magazine

Restaurant Health Inspection Report: 1/16/2021-2/15/2021

Feb 17, 2021 08:52AM ● 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.         Havana Carolina Bakery, Inc
            900 Cloverleaf Parkway
            Kannapolis, NC 28083

Score: 99.5

1.

2-102.12; Core; The person-in-charge certified food protection manager certification has expired on 4/24/2020. Per memo from the NCDHHS Food Protection and Facilities Branch Environmental Health Section, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form.

0.0

39.

3-304.14; Core; Wet wiping cloths were observed being stored on the food preparation counters in the kitchen. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. Discussed with manager today.

0.5

53.

6-501.12; Core; The floors under and around the deep fryer has an accumulation of grease. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

 

2.            Honey Baked Ham & Café
               1480 Concord Parkway North Suite 80
               Concord, NC 28025

Score: 99

21.

3-501.17; Priority Foundation; Observed bulk, frozen sliced ham pieces wrapped in plastic bags in freezer that were not date-marked with a freeze date. Ensure that all ready-to-eat/TCS/cold-held foods are properly date-marked and are used/discarded within 7 days of prep (unless being held frozen). Ensure that any frozen product is dated with a freeze/prep date so that any future discard date can be determined. The thaw date is day 2 when determining the 7 day discard date. Employees were educated about this process during this inspection and indicated the date that these hams were broken down and sliced (same day as frozen). Began marking while here today. It was discussed that this location is closed on Sunday's and they glaze on Friday's. The date will need to be backed up one day to account for the products' being used within 7 days from hams that are broken down on day 4. Discussed with Tammy and Lisa today.

0.0

36.

6-501.111; Core; Slight fruit fly presence around the can wash/mop sink and 3-bowl 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. Eliminate the presence of fruit flies by keeping the facility as clean and dry as possible. Work with pest control to eliminate presence if necessary. Consider removing the mop area drain grain and clean the grate/drain.

 

 

3.            Waffle House Unit 2311
               3416 US Hwy 601 S.
               Concord, NC 28025

Score 99

8.

5-205.11; Priority Foundation; (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 The hand sink by the dishmachine was being used to store a bucket when EHS entered. Having a bucket in the sink deters handwashing. The bucket was moved by manager during inspection. CDI.

1.0

21.

3-501.18; Priority; Food must be discarded according to date marked on the food. Milk with a date of 1/15 (date of inspection 1/18) was being kept in the left reach in glass door cooler. EHS showed milk to manager, who discarded it appropriately. No other out of date milk was found, and had been discarded on Friday, per manager. CDI.

0.0

26.

7-203.11 ; core; SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. Sanitizing bleach solution is being stored in previously used Lysol containers. EHS discussed with manager, who had asked about the re-use of bottles. PIC plans to purchase spray bottles for storing sanitizer solution.

                        

Bottom 3

1.      Lane Street Grill
         2011 Lane Street
         Kannapolis, NC 28083

 

Score: 90

 

1.

2-102.11; Core; No one on site with food safety certification. Ensure that there is at least one person on site while the facility is in operation with approved food safety certification.

2.0

20.

3-501.16 (A)(2) and (B); Priority; Observed several items such as eggs and cheese left out at room temperature above 41 F during busy periods. Ensure that cold-held TCS foods are maintained at or below 41 F (eggs 45 F). Items were placed back in coolers since they had not been out for an extended period of time.

1.5

21.

3-501.17; Priority Foundation; Items such as cheese, ham, TCS salads, cut lettuce not labeled with a date mark. Last date-marked item on date-mark paper in cooler had an expiration date of November 2020. Ensure that all cold-held/ready to eat/prepared/TCS foods are date-marked if held for more than 24 hours and are used/discarded within 7 days. Items were date-marked at time of inspection.

1.5

26.

7-102.11; Priority Foundation; Observed 2 working bottles of chemicals not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Items were labeled at time of inspection.

1.0

26.

7-202.12; Priority; Observed vapor emitters for fly control hanging in multiple locations in kitchen. Ensure that labels of chemicals/pesticides are followed - label/instructions of vapor emitters indicate that they cannot be used around around food or in food area. Vapor emitters were discarded at time of inspection.

0.0

35.

3-302.12; Core; Containers of sugar, flour, pancake mix, grits with no labels on them. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD

0.0

36.

6-202.15; Core; Several light gaps observed around/at bottom of door in back room storage area. Ensure that there are no gaps which could allow for the intrusion of pests in facility. Install door sweeps/weather stripping to eliminate gaps.

0.0

36.

6-501.111; Core; Observed some mouse droppings behind equipment in back room storage area. Eliminate any droppings/rodent presence in the facility. Sweep up mouse droppings to determine whether this is still an active problem. If new droppings appear, consider working with an exterminator to eliminate the rodent presence.

0.0

38.

2-402.11; Core; Employees working around food with no hair restraints. Ensure that employees who work around food wear hair restraints/hats.

0.0

45.

4-205.10; Core; Several pieces of residential equipment (not commercial grade/NSF approved) used in facility. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.

2.0

47.

4-602.13; Core; Buildup of grease/food debris between fryers and grill. Buildup of dust/grease on hood system above stove. Buildup of dust on HVAC vents. Ensure that equipment is kept clean and in good repair.

0.5

52.

5-501.11; Core; Dumpsters and grease dumpster stored on the ground/not a smooth surface. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.

0.5

53.

6-501.11; Core; Observed floor in poor repair in several spots in the kitchen/prep area. Observed wall/ceiling damage in several spots in the back storage area. Ensure that facilities are kept in good repair and surfaces are maintained in a smooth, durable, and easily cleanable condition.

 

2.      Parkway House Family Restaurant
         3770 Concord Parkway South
         Concord, NC 28027

Score: 91

1.

2-102.11; Core; No person on staff at time of inspection with food safety certification. Person in charge shall be able to demonstrate knowledge by having food safety certification at all times the facility is in operation. Obtain food safety certification from an approved course.

2.0

4.

2-401.11; Core; Observed employee drink cups in food areas next to food. Ensure that employees drink from lidded drink cups which are stored away from food and food prep surfaces.

0.0

6.

2-301.14; Priority; Observed employee not wash hands after cracking raw shell eggs prior to handling ready to eat food such as cooked ham (which was being cooked). Ensure that employees wash hands after they are contaminated prior to working with ready to eat food to prevent cross contamination. Employee was educated about proper handwashing and re-washed hands. FYI (not observed) Employees are to wash their hands in between handling clean and dirty dishes.

0.0

8.

6-301.12; Priority Foundation; Hand towels missing from employee restroom sink and prep area sink. Ensure that hand towels are always available at all handwashing sinks at all times. Single use napkins were obtained temporarily until the paper towels delivered today could be unpacked.

0.0

13.

3-302.11; Core; Observed containers of foods such as cooked potatoes, pepperoni in walk in freezer that were not covered. Ensure that all food items in storage are properly covered to prevent contamination.

1.5

21.

3-501.18; Priority; Multiple cooked food items such as chili, cooked veggies, taco meat, etc. in walk in cooler beyond 7 days after cooking/preparation. Ensure that all cooked/cold held/TCS foods are discarded within 7 days of preparation. Items were discarded at time of inspection. Ensure employees are changing containers and removing old labels from containers when washed. Opened hotdogs were placed in a container that was dated for 1/17/21.

1.5

22.

3-501.19; Priority Foundation; Cooked potatoes holding at 106 F on counter using TPHC not labeled with times indicating discard time not to exceed 4 hours. Eggs using TPHC not labeled (but had not exceed 45 F yet). Ensure that all TCS food items held for up to 4 hours without temperature control (room temperature) are marked with a time not to exceed 4 hours. Potatoes were used and eggs were marked with a time.

0.0

26.

7-102.11; Priority Foundation; Bucket of sanitizer not labeled. Ensure that all chemical containers are labeled including sanitizer buckets. Bucket was labeled at time of inspection.

0.0

31.

3-501.15; Priority Foundation; Cooling cooked pasta was at 43 F. Pasta was stacked close together in bags. 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 Pasta was unstacked and it must be used today.

0.5

35.

3-302.12; Core; Several food containers such as breading on counter, flours in storage room, not labeled. Ensure that all foods not easily identifiable are labeled.

1.0

45.

4-101.19; Core; Some of the white buckets/containers used for food storage had damage around the rims/edged and were no longer smooth. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Discard pans as they become damaged. Shelves in the walk in freezer were rusty. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

1.0

46.

4-302.14; Priority Foundation; No test strips for chlorine sanitizer. Ensure that test strips are available for all types of test strips used. 10 day verification visit required for chlorine sanitizer test strips.

0.5

47.

4-601.11(B) and (C); Core; Exterior of cooking/baking trays and pans soiled with baked-on black residue. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.

0.5

47.

4-602.13; Core; Several non-food contact surfaces were soiled with buildup/food debris including walk in cooler gaskets, prep/reach-in cooler gaskets, stove/oven exteriors, fryer interiors, walk in cooler fan grates. Ensure that non food contact surfaces are maintained clean to sight and touch.

0.0

53.

6-501.12; Core; Surfaces in the facility were soiled with buildup/food debris/dust including floors under/behind cooking equipment, walls/ceilings/vent above large oven, dust around some HVAC ceiling vents, and dust on ceiling/vent in restroom. Ensure that floors, walls, and ceilings are maintained clean to sight and touch.

0.5

53.

6-501.11; Core; Grout in poor repair in kitchen cook area making it difficult to keep the area clean and could allow for food/water buildup in gaps. Ensure that floors are maintained in a smooth and easily cleanable condition with no gaps. Re-grout floors in this area.

 

3.      Cantina 73 Mexican Restaurant
         8830 E Franklin Street
         Mt. Pleasant, NC 28123

Score: 93

8.

5-202.12; A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC(100oF) through a mixing valve or combination faucet. The water in one hand wash sink did not work. The water in the restrooms take a long time to get warm.

1.0

8.

6-301.14; Core; Hand wash signs shall be posted at all hand wash sinks. There was no hand wash sign posted at the sink near the cook area.

0.0

13.

3-302.11; Foods shall be stored in order of final cook temperature. There were raw eggs stored above broccoli. Corrected The raw meats in the grill cooler were stored above vegetables. Corrected. Unwashed avocados were stored in the prep cooler with ready to eat foods. Corrected

0.0

14.

4-602.11; Clean and sanitize food contact surfaces at least every 4 hours or more often and when needed. Thermometers are sanitized by running under hot water and dried with a paper towel. Sanitize the thermometer: in sanitizer, use probe wipes, 70% alcohol or in water that is 180F.

0.0

17.

3-403.11; There was cheese reheating by being placed on top of the oven. This is not proper reheating. There was cheese placed in a steam table at 10 am and by 12:42 it still had not heated to the proper temperature. Foods shall heat to 165F within 2 hours. Heat foods first on the stove/grill and then place in the steam table to maintain temperature. Correction: Cheese reheating process started over; education.

0.0

18.

3-501.14; Priority; Foods shall cool from 135F to 70F within 2 hours and then from 70F to 41F in 4 hours. This is fast. Use proper cooling Methods to get to 70F. There was burrito sauce that did not cool in the proper time constraints. The sauce was stored in deep containers and covered. Staff is leaving food out until, they think it may be cool. Only leave foods out until they reach 135F. At that point the food needs to be placed in a cooler, ice bath, blast chiller, etc. It cannot set out. There was carnitas and cheese that was sit under the steam table that was at temperature, after checking again the food was at 136F and cheese was at 119F. These types of events have to be monitored and stayed on top of. Foods cannot set out as a back up or extra. All foods have to be 135F or greater or 41F or less. No in-betweens. Correction: food discarded; education; foods under the steam table;started the cooling process, cheese reheated and cooling process started over.

1.5

20.

3-501.16 (A)(2) and (B); Priority; All cold holding foods shall be 41F or less. Foods today were above 41F. Foods that were above 45F were discarded during inspection. The cooler was not maintaining 41F or less. A few items were cooling down because they had been removed and placed back. Take out only the portion that you think you may need instead of removing the whole container. Keep the flip top portion of the prep cooler closed when not in use. Keep walk in cooler doors closed as much as possible. Todays temperature violations were due to behaviors and equipment not working properly.Correction: education; foods above 45F discarded and the 2nd cooler used.

1.5

21.

3-501.17; Only foods that are 41F or less may be date marked for 7 days or any days. The walk in cooler was not maintaining 41F, items that were carried over will be discarded. Some items were not date marked. Some items were not date marked but were not older than 24 hrs old. All items that were not made today will need to be discarded tonight (foods in the first cooler). Foods made today may be kept and date marked only if the 2nd cooler was used because they have to be 41F or less. May need to make new batches of food that is to be used the rest of the week.

0.0

26.

7-102.11; Priority Foundation; Label all chemicals out of their original containers. There were about 4 spray bottles that were not labeled. Correction: Containers were labeled during inspection. This is a critical item. Please stay on top of this.

0.0

31.

3-501.15; When cooling foods do not fill containers more than 4 inches full. Cool in small batches and once the food item is 41F or less it may be combined to a larger container. There was burrito sauce that was cooling from yesterday in a 22 qt. container. When cooling methods are not used foods may not reach the proper time constraints. Leave cooling foods completely uncovered until it reaches 41F or less. If foods need to be covered to prevent contamination, cover loosely with a non insulating material such as parchment paper. This is a repeat violation. Please work on cooling. Correction: the sauce was discarded.

0.5

33.

3-501.13 ; Core; There was a slab of beef stored on the drain board of the two compartment sink thawing and a container of fish in water on the other drainboard thawing. Foods may be thawed 1 of 4 ways: 1. submerged in water, 70F or less water running continuously over the food, sink undrained so that the water flows down the drain and the food item cannot rise above 41F. Today this is not was being done and had to be corrected a few time after being corrected. 2. In the microwave if cooked immediately 3.As part of the cooking process 4. In the cooler/refrigerator

0.0

35.

3-302.12; Core; Label all dry goods out of their original containers. There were several containers not labeled. Correction: the containers were labeled during inspection.

0.0

39.

3-304.14; Core; Wet wiping cloths shall be stored in sanitizer in between use. There were wet cloths stored on prep tables. Sanitizing buckets shall be stored off of the floor. The sanitizer was stored on the floor next to the steam table.

0.0

40.

3-302.15; Core; Fruits and vegetables shall be washed before use. There were avocado's in the prep cooler that had not been washed. There were stickers on the fruit. Remove stickers and wash before using and placing with other ready to eat foods. Avocado was washed and placed in a clean pan during inspection.

0.0

41.

3-304.12; Core; There were Styrofoam cups stored in dry goods. Do not use Styrofoam because it could break off. Use scoops or utensils that have a handle. Utensils may be left in the product as long as the handle is out of the food. The cups stored in the food did not have a handle and is not approved to use as a scoop.

0.0

42.

4-901.11; Core; Dishes shall be air dried before stacking. Dishes were stacked very wet. Saw cups and pans stacked wet.

0.0

45.

4-501.11; Core; The walk in cooler needs to be serviced or checked. It is not maintaining foods at 41F or less. Use the second walk in cooler until the 1ST walk in cooler can maintain foods at 41F or less. It is ok for raw produce to be left in the cooler that not maintaining 41F or less.

1.0

45.

4-101.19; Core; The shelves in the 2nd walk in cooler is rusting in several areas and the coating is coming off. Please replace the shelves or have recoated. Equipment shall be smooth, easily cleanable non absorbent and non corrosive.

0.0

49.

5-202.13; Priority; The pre wash sprayer at the three comp sink was submerged down into the sink. The pre wash spray nozzle is required to have at least a 1 inch air gap from the end of the spray nozzle to the flood rim of the sink. Please correct within ten days.

1.0

52.

5-501.113; Core; The dumpster and recycle receptacles shall be kept closed on the side and the tops. The side and tops were open today. This is a repeat violation. More points may be deducted if continued repeat (1pt. max)

0.5

53.

6-501.11; Core; Floors, walls and ceilings shall be kept in good repair. There are some floor tiles that are broken and chipped (walk in cooler). there are a few areas were tile is missing from the base board.

0.0

53.

6-501.12; Core; The restroom ceiling vents need cleaning. They are dusty. Please clean at a frequency to prevent build up.

0.0

53.

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

0.0

54.

6-303.11; Core; There is no lighting in the walk in freezer. 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;

 

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