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Cabarrus Magazine

Restaurant Health Inspection Report: 3/16/2021 - 4/15/2021

Apr 19, 2021 12:14PM ● 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.      Giovannis Pasta and Pizza
         559 Winecoff School Road
         Concord, NC  28027

Score 99.5

4.

2-401.11; Core; OBSERVED BOTTLE OF WATER SITTING ON BOTTOM SHELF OF WORK TABLE-DISCUSSED WITH EMPLOYEE THAT DRINKS MUST BE IN CUPS WITH LIDS AND STRAWS AND THAT SCREW TOP BOTTLES COULD BE HAND MOUTH CONTACT POINT EVEN THOUGH STORED CORRECTLY. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

21.

3-501.17; OBSERVED 2 PANS OF ZITI WITH MEAT THAT HAD BEEN MADE AND FROZEN ON 3/5 AND REMOVED FROM FREEZER ON 3/15 THAT HAD NO DATE THAT IT WAS TAKEN FROM FREEZER-MUST PUT DATE REMOVED FROM FREEZER SO DATE MARKING CAN RESUME. MARKED BY PIC TODAY. (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; Pf

46.

4-302.14; Priority Foundation; NEED TO GET CORRECT TEST STRIPS FOR QUAT SANITIZER-NEED QT 40 ONES PRESENT ARE 90 SECOND DIP STRIPS AND ARE NOT BEING USED ACCURATELY. NEED TO CALL WHEN NEW STRIPS ARE ON SITE OR SENT PICTURE OF STRIPS. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf

2.      Havana Carolina Restaurant & Bar
         Union Street South suite 108
         Concord, NC  28025

Score: 99

14.

4-602.11; Core; The soda dispensing gun at the bar had an accumulation of soil and mold on the nozzle. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Employee cleaned the nozzle during the inspection.

26.

7-201.11; Priority; Butane cans were found being stored in storage closet above and with spices and single-service items at bar and dry storage in kitchen. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Manager was instructed to store Butane tanks in safe, secure areas away from food or food-service items. The tanks were moved from storage with food items.


3.      Village Corner Comfort Kitchen and Bar
         360 Exchange Street #102
        Concord, NC 28027

Score: 99

21.3-501.18; Priority; A container of tomato relish was marked with a preparation date of 3/24. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen. Can only keep TCS foods for a maximum of seven days with day with day one counting as the day the food item was prepared.0.0
23.3-603.11; Priority Foundation; The menu does not have a consumer advisory for eggs that are offered undercooked. if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Discussed with manager the requirements for CA. Must have a CA on menus in no more than ten days from the date of this inspection.0.5

4-601.11(B) and (C); Core; The sides of cooking equipment have accumulation of grease and food debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

Bottom 3

1.      The Peppers
         8524 Pitts Stop Court
         Concord, NC 28027

Score: 87.5

1.

2-102.11; Core; PIC has a food handlers certificate. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

2.0

2.

2-103.11 (M); Priority Foundation; (M) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under par. 2 201.11(A). Pf When asked about an employee health policy and symptoms and diseases/conditions that must be reported, PIC did not know anything. EHS educated PIC on the symptoms and diseases, and discussed what to do if an employee reports infection. CDI.

0.0

4.

2-401.11; Core; A) Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Multiple employee beverages were found throughout the kitchen in cups without lids or straws. Several drinks were stored among food, where contamination would occur if spilled.

0.0

7.

3-301.11; 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 Priority; An employee was observed cutting cabbage with bare hands for the cabbage to be placed uncooked as a garnish for food dishes. EHS spoke with employee and manager, and the cabbage was discarded. Employee was seen wearing and changing gloves as necessary for the remainder of the inspection.

0.0

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. Pf Priority Foundation; The front handsink by the 3-vat sink and the back handsink by the prep sink does not provide hot water.

1.0

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 handsink nearest the cook line is covered and being used as a storage shelf for food. Hand sinks must be available for employee use.

0.0

13.

3-302.11; Food must be stored according to internal cooking temperature, with ready to eat or cooked foods stored above raw products. Raw beef was being stored above RTE foods in the walk in beer cooler. Meat was moved to a bottom shelf during inspection.

1.5

14.

4-602.11; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. The inside of the ice machine had accumulated mold in various places. Core;

1.5

14.

4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Several stainless steel pans were stored with food debris. EHS showed the dishes to PIC, who had the dishes rewashed during inspection. CDI.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Cold TCS food must be held at 41F or below. Tomatoes, raw shell eggs and heavy cream were all being stored at room temperature on a counter. EHS spoke with manager, who stated the eggs are part of a TPHC procedure, but they were not marked or indicated in any way. The tomatoes has been out about an hour, per PIC, so ice was added to cool down. The heavy cream was discarded. EHS discussed in detail about foods that must be held cold, as several items, both TCS and non-TCS were being stored on counters/tables throughout the kitchen. PIC added a time to discard eggs since he said they were brought out at the same time as other TPHC items. CDI.

1.5

21.

3-501.17; Priority Foundation; (B) Except as specified in par.par. (D) - (F) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, 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 in par. (A) of this section and: Pf Several pans of food throughout kitchen (walk in 1 & 2) were not marked with a date of preparation or discard. PIC stated the foods had been cooked either the day before, or the morning of the inspection. Dates were added to food during inspection.

1.5

22.

3-501.19; (A) Except as specified under par. (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf" Priority Foundation; TPHC is being used for several food items (par-cooked chicken, noodles, rice, eggs), but no procedures have been developed. EHS discussed with manager what must be included in a procedure in order to use time without temperature as a control for TCS foods.

0.0

27.

3-502.11; Priority Foundation; The establishment must obtain a variance from the state office if (C) Using FOOD ADDITIVES or adding components such as vinegar: Pf (1) As a method of FOOD preservation rather than as a method of flavor enhancement, Pf or (2) To render a FOOD so that it is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL OF SAFETY FOOD); Pf Facility is flash-frying cheese (put in fryer for a few seconds so that the outer edges are fried), then storing at room temperature. PIC stated the product cannot and shouldn't be stored in the cooler once it has been fried. Since it is assumed the product would remain TCS after frying, a variance must be obtained to keep food at room temperature before serving.

0.0

31.

3-501.15; Priority Foundation; Food must be cooled using an effective method to achieve the parameters of cooling as specified in 3-501.14. Several deep bus tubs of food (chicken, noodles, rice, beef soup etc) were being cooled on shelves at room temperature. The PIC stated the food is cooled there before being placed into the walk in cooler. Noodles were found cooling in the large bus tubs in the walk in cooler. All items were reported to have been cooked about 15-20 minutes prior to EHS entering. Items were broken down into smaller portions and placed in refrigeration to cool. CDI.

0.5

35.

3-302.12; Core; 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. Multiple containers of dry goods were stored without labels.

0.0

37.

3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306. Several food items were stored on the floor in various places throughout the kitchen. Noodles and chicken were stored on the bottom shelf of a prep table while cooling, with other food and items stored above it, including par-cooked chicken. Repeat.

1.0

38.

2-303.11; Core; 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. A food employee was preparing food while wearing a bracelet.

0.0

42.

4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. Several metal pans were found stacked wet. Repeat.

0.5

47.

4-601.11(B) and (C); Core; (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean the grease buildup on the hood vent filters and on sides of fryers. Clean prep table lower shelves throughout. Clean the working containers of dry goods and spices where debris is accumulated around the rim. Clean the inside of the prep unit by the wok, where water is standing in the bottom.

0.5

49.

5-205.15 (A)(B); Plumbing systems must be maintained in good repair. Address the issue at the ice maker where water is leaking and puddling on the floor. Repair the left prep sink where it does not supply cold water. Repair the leak on the drain of the prep sink.

0.0

52.

5-501.113; Core; dumpsters must remain closed. Dumpsters were open during inspection.

0.5

53.

6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean walls throughout facility where food has splashed or spilled. Clean floors throughout, particularly under cooking equipment and in walk in coolers/freezer, where debris has accumulated.

0.5

53.

6-101.11; Core; (A) Except as specified in par. (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; Address the ceiling tiles in back part of kitchen that are peeling, making them no longer easy to clean. Replace grout in warewashing area and back prep area where it allows water to pool and no longer easy to clean.

0.0

General Comments

*TCS food: A food that requires time or temperature control for safety to limit pathogenic microorganism growth or toxin formation. A potentially hazardous food.
Laura Jordan: [email protected]; 910-975-5372
**No PIC signature due to COVID-19.
Follow-Up: 03/30/2021
Facility has stopped making yogurt in house that was reported on last inspection.

 

2.      Southern China
         591 Warren C. Coleman Blvd S.
         Concord, NC 28025

Score: 89

2.

2-201.11 (A), (B), (C), and (E); Priority; When asked, PIC indicated there was no employee health policy. Ensure that all food employees are aware of restriction/exclusion requirements for foodborne illness symptoms/diagnosis. A sample NC employee illness policy was given to facility at time of inspection and PIC was instructed to go over this with all staff.

0.0

4.

2-401.11; Core; Observed multiple employee drink cups in facility, some stored lidded above prep cooler on shelf and others stored unlidded/covered in back shelf food storage area. Ensure that employees drink from lidded cups that are stored below and away from food and food contact surfaces.

0.0

13.

3-302.11; Priority; Observed raw chicken above raw beef and sauces in walk in cooler. Ensure that all raw animal products are stored properly to prevent cross contamination with raw chicken always stored below other meats, seafood, and cooked/ready-to-eat foods/vegetables. Chicken was moved at time of inspection.

1.5

13.

3-302.11; Core; Observed uncovered food in walk in cooler and walk in freezer. Ensure that all prepared food items are stored covered to prevent contamination during storage.

0.0

14.

4-601.11 (A); Priority Foundation; Observed meat grinder and can opener blade soiled with buildup. Ensure that food contact surfaces are cleaned when required, and after use. Items were taken to be cleaned.

0.0

15.

3-701.11; Priority; One #10 can of bamboo shoots damaged around the seam. Ensure that any potentially damaged or contaminated food is discarded. Ensure that cans are inspected for any cracks, dents, or bloating prior to use and discard if any damage is found. Can was removed from shelf and was placed in a designated area to be returned to supplier for a replacement per PIC.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Observed cooked chicken, eggrolls, and eggs left out at room temperature during busy lunch period. Ensure that all cold-held TCS foods are maintained below 41 F at all times. Items were all immediately placed in walk in cooler for rapid cooling.

1.5

21.

3-501.17; Priority Foundation; Observed multiple cooked, ready-to-eat foods such as cooked pork, cooked chicken, prepared egg rolls that had been held for more than 24 hours without a date-mark. Ensure that all cooked/prepared cold-held, ready to eat foods are properly date-marked and are used/discarded within 7 days of preparation. Foods were date-marked at time of inspection.

1.5

26.

7-102.11; Priority Foundation; Observed one spray bottle of soap unlabeled. Ensure that all working containers of toxic items/cleaners are labeled. Chemical bottle was labeled at time of inspection.

1.0

34.

4-302.12; Priority Foundation; There was no food thermometer available at time of inspection. PIC indicated that it had broken and was not available. Ensure that there is a thin-probe food thermometer available at all times the facility is in operation. 10 day verification inspection required for this violation.

0.5

35.

3-302.12; Core; Several containers of food, mostly in large re-used kinkomman containers, not labeled. 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

1.0

36.

6-202.15; Core; Back screen door does not fit frame an has some damage to screen that is creating gaps that could allow for the intrusion of insects or rodents into the facility. Repair the screen door or keep the back door closed to prevent the intrusion of pests into the facility.

0.0

37.

3-305.11; Core; Boxes of food, bags of raw food, and packaged duck stored on floor in walk in freezer. Large containers of chicken and bag of onions stored on floor in walk in cooler. Bag of salt stored on floor in front of handwash sink. 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

39.

3-304.14; Core; One used wiping cloth observed put back on prep surface of prep cooler. After use, ensure that wiping cloths are kept in a clean solution of sanitizer water if they are to be in continuous use.

0.0

41.

3-304.12; Core; Multiple spoons and scoops stored in food products with handles down in the food items between uses. Ensure that all food contact surfaces stored in a food item between uses have a handle and the handle remains out of the food product at all times.

0.0

43.

4-502.13; Core; Multiple single use plastic scoops and spoons used multiple times for scooping. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Obtain utensils designed for multiple use if being used multiple times.

0.0

45.

4-101.19; Core; Rusting shelves in walk in coolers, freezer, and dry storage area. Observed floor damage to walk in cooler. Ensure that non food contact surfaces are maintained in good repair. 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. Work towards replacing (or repairing/re-finishing) shelves and floors that are damaged and are no longer smooth, durable, and easily cleanable.

0.0

45.

4-202.11; Priority Foundation; Observed cracked metal strainer in 3 bowl sink. Ensure that food contact surfaces are kept in good repair, not damaged, and are smooth, durable, and easily cleanable. Strainer was discarded at time of inspection.

0.0

45.

4-501.11; Core; Cooler gasket damage on residential refrigerator and walk in cooler. Ensure that equipment is kept in good repair. Replace torn cooler gaskets.

0.0

45.

4-205.10; Core; Observed 2 residential-style small refrigerators up near fryers that are not rated for commercial use. 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. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Obtain commercial grade (commonly known as NSF-listed) equipment.

2.0

45.

4-101.11; Core; Observed grocery-style bag used for storage of bread crumbs. Ensure that food contact surfaces are durable, smooth, and easily cleanable. Cease use of grocery-style "t-shirt" bags for food storage.

0.0

45.

4-501.12; Core; Observed buildup/mold on prep table cutting board. Observed damaged cutting board next to fryers. 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

47.

4-602.13; Core; Observed heavy grease buildup on hood filters. Observed buildup on shelving units. Sides of fryers with grease buildup. Buildup on table unit underneath rice warmer. Ensure that non food contact surfaces are kept clean to sight and touch.

0.5

53.

6-501.12; Core; Buildup on ceiling in corner above hood. Buildup of grease/food debris under equipment and shelving. Ensure that the facility is kept clean to sight and touch.

0.5

54.

6-305.11; Core; Observed employee clothing and drinks stored on shelving used for food storage. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Recommend keeping these items in a designated area under the front counter.

 

3.      Johnny’s Farmhouse
         290 Copperfiled Blvd
         Concord, NC 280025

Score: 90

8.

6-301.11; Priority Foundation; No soap at back hand sink. Ensure that soap is available at all hand sinks at all times. Soap was immediately obtained by PIC and replaced.

0.0

8.

5-202.12; Priority Foundation; No hot water available at employee restroom handsink. Faucet is taped shut due to a leak per PIC. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair faucet so hot water is available at all hand sinks. 10 day verification required for this violation.

1.0

13.

3-302.11; Priority Foundation; Raw chicken stored above whole muscle meat in the drawer below. Raw ground beef stored above mushrooms and whole muscle meat in drawer below. Raw ground beef stored above whole muscle meat on shelving in walk in cooler. Uncovered container of salt in prep area. Cornbread uncovered on speed rack in walk in cooler. Ensure that foods are protected from contamination during storage by covering all foods in storage and properly separating foods from cross contamination. Uncovered foods were covered and raw foods were moved so they were properly stored with the highest cook temp foods on bottom.

1.5

19.

3-501.16(A)(1) ; Priority; Hot held foods items in warmer had dropped below 135 F. Ensure that all hot-held foods are maintained above 135 F at all times. Items were reheated to 165+ and placed in the warmer. Warmer temperature was adjusted to keep the foods hotter.

0.0

20.

3-501.16 (A)(2) and (B); Priority; Observed double-panned TCS foods such as chick peas, feta, shredded cheese in prep cooler holding above 41 F. Ensure that all cold-held TCS foods are maintained below 41 F at all times. Do not "double-pan" items in prep cooler unless ice is surrounding pans. Ice was obtained and items had significantly dropped in temperature when re-checked.

1.5

21.

3-501.18; Priority; Pimento cheese, linguini, and chili date-marked 3/28 & 3/29 that had exceeded the 7 day discard date. Ensure that all RTE TCS foods that have surpassed their 7 day discard date are used or discarded by that date. Items out of date were discarded at time of inspection.

1.5

26.

7-102.11; Priority Foundation; 3 bottles of cleaners/toxic were found in the facility without labels. Ensure that working containers of chemicals are labeled to describe the bottle contents. Bottles were labeled at time of inspection.

1.0

35.

3-302.12; Core; Observed containers of brown sugar, salt not labeled. 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.

1.0

36.

6-202.15; Core; Back door left propped open during the inspection. Ensure that outer openings are kept closed to prevent the intrusion of insects and rodents - the plastic strips do not protect against pest intrusion.

0.0

39.

3-304.14; Core; Used wiping cloth placed on prep surface after use. After use, ensure that wiping cloths are not placed back on a prep surface - recommend placing in sanitizer water after use. Employee was instructed to place in sani water after use.

0.0

41.

3-304.12; Core; Spatulas and spoons used for stirring in the cook area were stored in stagnant water between uses. Cup used for scooping stored in sugar in expo area. Between uses, food contact surfaces must be stored in an approved manner such as running water, or hot water. Scoops stored in food must have a handle and the handle must remain out of the food item. Cup was removed. Stagnant water was eliminated.

0.0

42.

4-901.11; Core; Several containers stacked wet after washing and were not properly air dried. Ensure that food contact surfaces are completely air-dried prior to stacking.

0.5

45.

4-202.11; Priority Foundation; Spatula in poor repair and was chipping. Metal finish on knife exterior was flaking off. Pan cracked. Ensure that food contact surfaces are maintained in good condition and are smooth, durable, and easily cleanable with no damage. Items were discarded at time of inspection.

1.0

45.

4-101.19; Core; Rusty shelves in walk in cooler, walk in freezer, and dry storage area. 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. Work towards replacing or re-coating shelves.

0.0

45.

4-501.11; Core; Walk in freezer compressor dripping down causing a large sheet of ice on walk in freezer floor. Ensure that all equipment is in good working condition with no defects - check for source of leak, stop, and remove ice from floor.

0.0

46.

4-302.14; Priority Foundation; Quat test strips approx. 2 weeks expired with no other quat test strips on site. Ensure that test strips for each sanitizer are onsite and not expired. Obtain new quat test strips. 10 day verification required for this violation.

0.0

49.

5-203.14; Priority; Backflow prevention device required on hose installed on faucet under the dish machine. If the facility elects to have continuous pressure on this hose, the backflow prevention device must be rated for continuous pressure otherwise the faucet must be turned off between uses. 10 day verification required for this violation.

1.0

52.

5-501.113; Core; Dumpster doors left open between uses. Ensure that dumpster doors are closed after loading into to prevent pest attraction. This inspector closed the dumpster doors.

0.0

53.

6-501.114; Core; Floor tile grout worn down in spots throughout kitchen making the floors no longer smooth and easily cleanable. Ensure that floods are maintained in a smooth and easily cleanable condition. Replace grout as you can to prevent gaps and prevent standing water.





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