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Cabarrus Magazine

Restaurant Health Inspection Report: 2/16/2021-3/15/2021

Mar 22, 2021 08:50AM ● 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.     Domino’s Pizza
        2420 Supercenter Dr. NE
        Kannapolis, NC 28083

        Score: 100

1.

2-102.12; Core; MANAGER PRESENT IS TRANSFER FROM ANOTHER STORE AND DID NOT HAVE SERVSAFE CERTIFICATE HERE-NO POINTS DEDUCTED SINCE THIS STORE IS NEWLY PERMITED AND WITHING 180 DAY REQUIREMENT TO GET CERTIFICATION. (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

0.0

53.

6-501.12; Core; SOME CORNMEAL BUILDUP IN CORNERS UNDER PREP TABLE-NEED TO KEEP CLEAN. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

Tied for Second place:


2.    
 Chick-fil-A at Harris Square
         6805 Jenkins Lane
         Harrisburg, NC 28075

         Score: 99.5

8.

6-301.12; Priority Foundation; Observed handwashing sink in drive thru area with no paper towels (with another hand sink at front counter nearby). Paper towels were obtained and placed in towel dispenser at time of inspection. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf

0.0

47.

4-602.13; Core; Observed slight buildup of debris on multiple handles of cooler handles, fryer door handles, cooler gaskets, reach in interiors, dishwasher exterior, and clean utensil shelving. Ensure that non food contact surfaces are kept clean to sight and touch.


2.    
Showmars
        6120 Bayfield Pky
        Concord, NC 28027

        Score: 99.5

31.

3-501.15; Priority Foundation; Cooked onions (per manager made an hour ago) were observed cooling in a deep covered pan in the prep cooler. 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. Manager placed the onions in a thin layer on a large pan and placed them in the walk-in freezer.

0.5

53.

6-501.12; Core; Some areas underneath the fountain drink areas at the front counter have an accumulation of debris. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.


Bottom 3

1.     Carrabba’s Italian Grill 8408
        7900 Lyles Lane NW
        Concord, NC 28027

        Score: 94.5

14.

4-601.11 (A); Priority Foundation; Dishes shall be clean to sight and touch. There were dishes on the clean dish shelf that had debris in them. If dishes are greasy they too will be considered dirty.

1.5

14.

4-602.11; In between the major monthly cleanings the ice machine baffle wall needs to be kept clean by wiping down with a cloth and sanitizer. The baffle wall had a build up of pink microbial growth.

0.0

20.

3-501.16 (A)(2) and (B); Priority; All cold holding foods shall be at least 41F or lower. There were foods in the prep cooler that were above 41F. The items were placed in the prep cooler 20 mins prior. The cooler was not working properly. Correction: The food were placed in the walk in cooler to cool down, the unit was iced down until maintenance arrived.

1.5

31.

3-501.15; There was a pan of heat treated mushroom caps cooling on a rack and the items were below 135F. Once foods are 135F or less a cooling method must be chosen. Foods cannot set out to cool. Foods may be placed in a cooler, freezer, ice bath, blast chiller etc. Correction: education

0.0

35.

3-302.12; Core; Label all dry goods out of their original container. The calamari breader was not labeled.

0.0

37.

3-305.11; Core; Once dry goods are opened they shall be sealed or stored in a container with a tight fitting lid. There was a box of seasoning in a blue bag stored in a card board box in dry storage that was wide open.

0.0

39.

3-304.14; Core; Wet wiping cloths shall be stored in sanitizer in between use. There was a wet wiping cloth stored on the cut board and one in the sink.

0.5

40.

3-302.15; Core; Fruits and vegetables shall be washed before used or cut. The melons and limes are not washed before they are cut. Please wash and remove any stickers if any before washing.

0.0

41.

3-304.12; Core; The there was a spoon left in the seasoning and the handle was in the food product. There was disposable cup left in the calimari breader. The cup did not have a handle. In use utensils shall be stored so that the handle is left out of the food. In use utensils may be stored in water that is at least 135F. There were utensils that were stored in water (not used yet) that was stored in a pan and that pan stored within another pan in the steam table. The pan of water stored in a dry pan will not likely rise to 135F. Correction: water was heated to 135F

0.0

42.

4-901.11; Core; Dishes shall be air dried before stacking. Do not air dry or towel dry dishes. There were dishes stacked on the clean dish shelf.

0.5

45.

4-101.19; Core; The coating on the shelves in the walk in cooler is coming off and some of the shelving and door is rusting. Equipment shall be kept smooth, easily cleanable, nonabsorbent and non corrosive. The shelves need to recoated or replaced.

0.0

45.

4-501.11; Core; The prep cooler was not maintaining 41F or less. Coolers shall be kept in good working order. The repair man was called during inspection and was fixed. Per maintenance the unit was stuck in permanent defrost. The inside walk in cooler door on the right bottom has metal that is rusted out and in bad repair.

0.0

45.

4-501.12; Core; The cut boards have cuts and are scored to the point that the surface is not smooth and easily cleanable. The cut boards are also stained. The cut boards may be destained and resurfaced or replaced. 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.

4-603.13; Core; Load the utensils in the utensil trays so that they are not stacked into each other and the jet spray can reach all parts of the utensils. (A) Exposes the items to the unobstructed spray from all cycles; and (B) Allows the items to drain.

0.0

47.

4-602.13; Core; All none food contact surfaces shall be cleaned at least once daily and cleaned at a frequency to prevent build up. The gray rolling carts, sides of cooking equipment, hood and the hand wash sink at the beverage station needs cleaning.

0.0

53.

6-501.11; Core; The floor grouting is low in some areas such as near the grill .Low grouting allows standing water and makes the floor not easily cleanable. Replace any broken or chipped tile. Floors, walls and ceilings shall smooth, easily cleanable and in good repair.

0.5

54.

6-202.11; Core; Lights shall be shielded or shatterproof. The lights for the heat lamp are not shatterproof. Please replace with lights that are shatterproof. Keep the packaging or leaflet for documentation.


2.    
Park Road Soda Shoppe
        800 Rodgers lake Road
        Kannapolis, NC 28027

        Score: 95

6.

2-301.14; Priority; When washing hands employees shall turn the water off with a paper towel or barrier to prevent recontamination of their clean hands. Employee washed hands and took clean hands and turned off the water. This recontaminated the hands.Please go over this with all employees on all shifts. Correction: Employee rewashed hands and turned off the water without recontaminating hands.

0.0

13.

3-302.11; Store foods in order of final cook temperature and store to prevent recontamination. There was raw hamburger stored above a container of slice cheese and hotdogs. The cheese container was sat directly on top of raw hamburger patties. The hamburger patty cover had fallen off. Correction: The cheese was moved and the bottom of the container cleaned. Hot dogs were moved also.

0.0

18.

3-501.14; Priority; Hot foods shall cool from 135F to 70F within 2 hrs. and then from 70F to 41F within 4 hrs. Chili and chilibeans were in the freezer cooling. They were placed in the cooler at 8:30am per staff (10:25 am by surveillance) and at 3 pm the chili beans were 75.6F and the chili was 107.5F. Correction: education; the beans and chili were discarded.

1.5

20.

3-501.16 (A)(2) and (B); Priority; All cold holding temeperatures shall be at least 41F or less. Some items were 41.9F. This is in compliance but on the high end. Items that were not 41F or less was the boiled eggs (filled above fill line), ham and turkey.

1.5

21.

3-501.17; Only foods that are 41F or less may be date marked for 7 days or carried over 24 hrs. or more. The ham and turkey were dated 3/7 and the temperature was 42.8F. The egg custard needs to be date marked. It was not date marked.

1.5

23.

3-603.11; Priority Foundation; On the menu the description is missing. Please add at the reminder statement that the foods "may be cooked to order" Please correct within ten days.

0.0

31.

3-501.15; When cooling foods: do not cool on the flip top prep cooler; only put foods there that are already 41F or less. There were tomatoes and lettuce cooling on the flip top unit Leave cooling foods uncovered until they reach 41F or less. Sausage and green beans were covered before reaching 41F or less. The elbow macaroni and cheese chunks were covered and was 49.7F. Correction: education; the items were uncovered that were covered. The lettuce and tomato was placed in the freezer to rapidly chill down to 41F or less.

0.5

37.

3-305.11; Core; Cover all foods in the freezers and coolers except cooling foods. There were biscuits in the freezer that were not covered.

0.0

39.

4-901.12; Core; Wet wiping cloths shall be stored in sanitizer in between use. There was a wet cloth stored on the prep board of the flip top cooler. et cloths may not be stored on any surface. If the cloth will not be used anymore it needs to be stored in the dirty linens or washed and hung to air dry.

0.0

46.

4-302.14; Priority Foundation; Please purchase more test strips. The quat test strips expired Jan 2020. Please purchase within ten days.

0.0

47.

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

0.0

54.

6-305.11; Core; Employee coats and bags are stored on shelves with restaurant items. Please provide a space/box/shelf etc for employee belongings. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.


3.    
Red Dragon
        9900 Poplar Tent Road
        Suite 160
        Concord, NC 28027

        Score: 95

13.

3-302.11; Priority & Core, Observed raw chicken stored above raw beef and vegetables in walk in cooler. Observed foods in walk in cooler stored uncovered during storage. Ensure that all raw animal products are stored properly to prevent cross contamination by separating higher cook temp meats below lower cook temp meats. Ensure that raw animal products are always stored below ready to eat foods such as produce. Ensure that all food items in storage are covered to prevent contamination. Raw product and produce were moved at time of inspection so contamination could not occur.

1.5

14.

4-601.11 (A); Priority Foundation; Observed pan used for raw chicken preparation with chicken bits left in pan after cleaning and storage. FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Pan was cleaned at time of inspection.

0.0

14.

4-703.11; Priority; PIC indicated that food contact surfaces were sanitized under hot water at the 3 bowl sink (hot water only reached 145 F). After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: Hot water manual operations by immersion for at least 30 seconds in at least 171 f water. PIC was educated about sanitizing using chlorine/bleach sanitizer in 3rd basin of 3 compartment sink.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Observed cooked chicken at ambient temperature right after lunch at 58 F. Ensure that cold-held TCS foods are maintained at or below 41 F. Chicken was moved to cooler at time of inspection.

1.5

33.

3-501.13 ; Core; Food was being thawed in a pan on water. There was shrimp in the sink in water. Thawing foods shall only be thawed 1. submerged in water, sink undrained and water that is 70F or less flowing over it (food not exceeding 41F), 2. In the cooler 3. As part of the cooking process 4. in the microwave if cooked immediately. There was also fish thawing in a pan of water but manager said that it was personal. Correction: Shrimp was placed in the walk in cooler and education.

0.5

41.

3-304.12; Core; Knife stored between prep cooler and work table on an unclean surface. Ensure that utensils are stored safely and in a clean location between uses. Knife was moved at time of inspection.

0.0

42.

4-901.11; Core; Pans stacked wet. Ensure that food contact surfaces are completely dried prior to stacking.

0.0

45.

4-501.11; Core; Torn cooler gaskets on reach in cooler. Ensure that cooler gaskets are maintained in good repair. Replace torn cooler gaskets.

0.0

45.

4-101.19; Core; Shelving in walk in freezer rusty. Shelving in dry storage rusting. Shelving in prep area 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

47.

4-602.13; Core; Buildup of grease on exterior of cooking equipment. Buildup of grease on hoods under filters. Buildup of flour/breading/powder on shelving and boxes. Ensure that non food contact surfaces are kept clean to sight and touch. Ensure that hood filters are removed to prevent grease buildup.

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