Our restaurant rundown from the last 30 days, May 17, 2017 – June 16, 2017. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
1) CABARRUS BREWING
MCGILL AVENUE NW CONCORD, NC 28027
BREWERY SERVING ONLY BEER AND WINE PRODUCTS AND USING MULTI
USE GLASSES FOR BEERS AND WINES. NO FOOD SERVICE-PROVIDED BY FOOD TRUCKS.
2) Los Cuates Mexican
Concord Pkwy suite 132, NC 28027
Foundation; Provide a consumer advisory if the plan is to sell undercooked food.
Consumer advisory is on the menu on each page. However, no asterisk is next to
the food items and consumer advisory. Ten days to comply.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as
often as necessary to keep them clean. Clean splash from walls at dish machine,
3-comp sink, prep stations, and grill areas in kitchen. Clean floors under
equipment in kitchen area.
3) HONEY BAKED HAMS
CONCORD PARKWAY NORTH SUITE 80 CONCORD, NC 28025
Priority Foundation; Tomato corers with stuck-on food debris stored on clean
knife holder, removed to be re-washed while here today by Tim. (A) EQUIPMENT
FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
3-501.16 (A)(2) and
(B); Priority; Turkey salad at 50 degrees F in top of make unit, products had
been pulled to detail clean the unit. Placed into walk-in freezer to quick
chill and lower temp. (A) (2) At a temperature specified in the following: (a)
5 C (41 F) or less; P or (b) 7 C (45 F) or between 5 C (41 F) and 7 C (45 F) in
existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at
5 C (41 F) or less if: P (i) The EQUIPMENT is in place and in use in the FOOD
ESTABLISHMENT; and (ii) On or before January 1, 2019, the EQUIPMENT is upgraded
or replaced to maintain FOOD at a temperature of 5 C (41 F) or less.
Foundation; Both digital thermometers not working today, battery dead in one,
purchased battery today and replaced while here. Two thermometers in reach-in
cooler, one not accurate, removed while here today. (B) FOOD TEMPERATURE
MEASURING DEVICES shall be calibrated in accordance with manufacturer’s
specifications as necessary to ensure their accuracy. Pf
4-601.11(B) and (C); Core; Clean inside top of oven in back
of kitchen, food build-up. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT
and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Theodore, Serv Safe 3/2017 JLH
Need to remove wooden pallets in walk-in cooler that is used
as storage. Need to use dunnage racks for this if storing extra products from
other store locations. JLH
1) LANE STREET GRILL
LANE STREET KANNAPOLIS, NC 28083
AGAIN OBSERVED SOME WORKERS NOT WASHING HANDS AT GLOVE CHANGES-MUST WASH HANDS
EACH TIME BEFORE PUTTING ON NEW CLEAN GLOVES. WHEN TO WASH HANDS- (E) After
handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as often
as necessary to remove soil and contamination and to prevent cross
contamination when changing tasks; P (G) When switching between working with
raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves for
working with FOOD; P and (I) After engaging in other activities that
contaminate the hands.P
4-204-112; STILL NEED THERMOMETERS LOCATED IN THE CHEST TYPE
FREEZERS AND NEED THERMOMETER IN THE SMALL REFER. UNIT WHERE SAUSAGE IS STORED,
COULD NOT LOCATE THERMOMETER IN 4 DOOR REFER. UNIT-ALL REFRIGERATION/FREEZER
UNITS NEED INTERNAL THERMOMETERS. (A) In a mechanically refrigerated or hot
FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be
located to measure the air temperature or a simulated product temperature in
the warmest part of a mechanically refrigerated unit and in the coolest part of
a hot FOOD storage unit
3-302.12; Core; NEED TO LABEL BULK SUGAR STORAGE CONTAINER
AND RELABLE THE STORAGE CONTAINERS FOR GRITS, PANCAKE MIX,ETC. SITTING ON
KITCHEN WORK TABLE. 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
2-402.11; Core; NO WEARING HAIR RESTRAINT-ANYONE WORKING
WITH EXPOSED FOODS MUST WEAR SOME TYPE OF EFFECTIVE HAIR RESTRAINT. (A) Except
as provided in par. (B) of this section, 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.
4-205.10; Core; ALL EQUIPMENT DOES NOT MEES NSF/ANSI
STANDARDS-STOVE, CHEST TYPE FREEZERS, SMALL DORM TYPE REFER., HOT PLATE, CROCK
POTS. ALL EQUIPMENT MUST MEET COMMERCIAL STANDARDS OR EQUAL OR PARTS 4-1 AND
4-2 OF NORTH CAROLINA FOOD CODE.
4-501.11; Core; GASKETS ON 4 DOOR REFER. UNIT IN VERY POOR
REPAIR WITH SOME MISSING AND MAKING HARD FOR UNIT TO MAINTAIN TEMPERTURES-TODAY
RUNNING JUST AT 45 DEGREES AND DESIRED TEMPERATAURE IS 41 OR LESS-NEED TO
REPLACE GASKETS. (B) EQUIPMENT components such as doors, seals, hinges,
fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer’s specifications.
4-602.13; Core; NEED GENERAL OVERALL DETAIL CLEANING OF
EQUIPMENT-GRILLS AND FRYER HAVE MUCH OLD GREASE BUILDUP ON SIDES AND BACKS,
HOOD FILTERS HAVE GREASE DROPLETS/HANGING DUST FROM THEM, ALL SHELVING
THROUGHOUT AND BACK STORAGE SHELVING AND INSIDES OF REFER. AND FREEZER UNITS
NEED DETAIL CLEANING/DEFROSTING. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be
cleaned at a frequency necessary to preclude accumulation of soil residues
5-501.11; Core; DUMPSTER AND WASTE GREASE CONTAINER SITTING
ON GRAVEL/GRASS AREA-SHOULD BE ON CONCRETE OR ASPHALT. 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.
6-501.12; Core; GENERAL OVERALL DETAIL FLOOR AND WALL
CLEANING ESPECIALLY AROUND GRILL AND COOK LINE AREAS AND FRONT WINDOWS-A LOT OF
OLD DIRTY, GREASY BUILDUP WITH MUCH OLD FOOD PARTICLES. ALSO FLOORS IN BACK
STORAGE ROOM AREAS NEED OVERALL DETAIL CLEANING. (A) PHYSICAL FACILITIES shall
be cleaned as often as necessary to keep them clean.
6-201.11; Core; MANY PLACES THE FLOOR IS IN POOR REPAIR WITH
CRACKED AND BROKEN TILES AND SOME MISSING AND ALSO BACK STORAGE AREA WITH RAW
WOOD FLOORING THAT CAN NOT BE CLEANED-NEED SURFACE TO MAKE SMOOTH AND
CLEANIBLE. Except as specified under sec. 6 201.14 and except for antislip
floor coverings or applications that may be used for safety reasons, floors,
floor coverings, walls, wall coverings, and ceilings shall be designed,
constructed, and installed so they are SMOOTH and EASILY CLEANABLE
6-202.11; Core; BACK STORAGE AREAS WITH EXPOSED NON SHATTER
PROOF BULBS-NEED TO REPLACE. (A) Except as specified in par. (B) of this
section, light bulbs shall be shielded, coated, or otherwise shatter-resistant
in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or
unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
2) CHRISTOS FAMILY
BRANCHVIEW DRIVE CONCORD, NC 28025
2-401.11; Core; Open employee drink was located on cutting
board at prep cooler. Drinks may be consumed in kitchen if covered (lid and
straw). Per 2-401.11, 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.
Open containers of wing sauces stored in cooler under sheet pans containing raw
hamburger. Do not store ready to eat food such as wing sauce that is applied to
cooked wings under raw meats. Per 3-302.11, A) FOOD shall be protected from
cross contamination by separating raw animal FOODS during storage, preparation,
holding, and display from: (b) Cooked READY-TO-EAT FOOD; P
4-602.11; Core;Both tea spouts very moldy. Taken apart and
thoroughly cleaned during inspection. Per 4-602.11, surfaces of UTENSILS and
EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE
CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination
may have occurred; (2) At least every 24 hours for iced tea dispensers ; In
EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles (a) At a frequency
specified by the manufacturer, or (b) Absent manufacturer specifications, at a
frequency necessary to preclude accumulation of soil or mold.
4-602.12; Core; Inside of microwave dirty with splash from
previous day. Per 4-602.12, (B) The cavities and door seals of microwave ovens
shall be cleaned at least every 24 hours by using the manufacturer’s
recommended cleaning procedure
3-501.16 (A)(2) and
(B); Priority; Chopped garlic in oil at 74 F and honey mustard wing sauce with
tongs at 60 F. Both discarded. Both need to be kept refrigerated at 45 F or
below. Chopped garlic in oil is a potentially hazardous food. Any wing sauce
where cooked wings are dipped into them either need to use time as a public
health control and be discarded every 4 hours or kept refrigerated. Pan of cut
lettuce elevated on top of ice and at 50 F. Moved to deep pan and placed down
in ice-monitor temperature and make sure that 45 F or less is being maintained
Foundation; Spray bottle with cleaner in it(degreaser) not labeled. Labeled
during inspection. Per 7-102.11, 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. This is a priority foundation items and must be in compliance.
6-501.111; Core;Mouse droppings observed in dry storage room.
Clean up all droppings so that you can access whether pests are still present.
Per 6-501.111, 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 as specified under sec.sec.
7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions.
3-305.11; Core; Wing sauces stored uncovered under open
shelving in walk-in cooler. Bottom of ricotta container stored on top of raw
meat in pizza prep cooler top pan. Keep food covered in storage if not
protected from overhead contamination. Even covered do not store wing sauces
under raw meat. Do not store food containers directly on exposed food
underneath without a barrier. Per 3-305.11, FOOD shall be protected from
contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it
is not exposed to splash, dust, or other contamination
3-304.12; Core; Handle of long spoon down in slaw in
container in walk-in cooler. Floating bucket in one bucket of sauce in walk-in
cooler. Per 3-304.12, 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;
4-501.11; Core; Shelving panels in walk-in cooler and rusty
with some peeling surfaces. Large wood block table with wood separated
throughout top. Per 4-202.16, NonFOOD-CONTACT SURFACES shall be free of
unnecessary ledges, projections, and crevices, and designed and constructed to
allow easy cleaning and to facilitate maintenance.
4-602.13; Core; Shelving in walk-in cooler dirty especially
underside supports. Blinds behind hot bar with food splatter. Counter around
pizza dough roller and pizza roller housing dirty with dough and flour
build-up. shelving in dry storage dirty. Under side of shelves of bus cart with
food splash accumulation. Keep clean.
5-501.114; Core; Both dumpsters with open drain plug holes
and effluent can leak onto ground. Need to have dumpster company replace drain
plugs. Per 5-501.114, Drains in receptacles and waste handling units for
REFUSE, recyclables, and returnables shall have drain plugs in place.
6-501.11; Core;Need to repair threshold to walk-in cooler
where cracked and no longer sealed to floor. Floor tiles in poor repair around
ice machine drain. Several moldy ceiling tiles in dining room. Metal half wall
in restroom rusty. Keep physical facilities in good repair.
3) Red Dragon
Poplar Tent RD SUITE 160 CONCORD, NC 28027
2-401.11; Core; An employee shall eat and drink 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 cannot result. Observed employee drinks on food
prep surfaces during food prep.
The container of breading stored on the floor of dry storage area had ants
crawling in it. Breading was used to bread meat, then stored in a dry area at
room temperature. CDI- Breading and container were both denatured and discarded
3-302.11; Food shall be protected from cross-contamination
by arranging each type of Food in Equipment so that cross-contamination of one
type with another is prevented. Observed raw chicken stored above raw shrimp
and vegetables in walk in cooler. CDI.
Foundation; 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. Observed
sanitizer buckets that were not labeled. CDI.
3-501.13 ; Core; Food shall be thawed 1) Completely
submerged under running water, 2) Under refrigeration, 3) As part of the
cooking process, or 4) By use of a microwave. Observed three boxes of raw
shrimp thawing at prep sink. Items were placed in sink with running water after
3-305.11; Core; Food shall be protected from contamination
by storing the food at least 6 inches above the floor. Observed food containers
stored on the floor of walk-in freezer and dry storage area. The container of
breading stored on the floor of dry storage area had ants crawling in it.
Breading was used to bread meat, then stored in a dry area at room temperature.
3-304.14; Core; Cloths in-use for wiping counters and other
equipment surfaces shall be held between uses in a chemical solution. Observed
one damp, wiping cloth stored on food prep surface in-between use.
4-205.10; Core; Except for toaster, 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.
Chest freezer near fryers is not commercial.
4-601.11(B) and (C); Core; NonFood-contact surfaces of
equipment shall be free of an accumulation of dust, dirt, FOOD residue, and
other debris. Clean exterior of ovens, fryers, burners, rice cookers, vat
sinks, refrigeration units, hood screens, and shelving in kitchen areas. Clean
shelving in walk-in cooler and dry storage areas. Clean exterior of containers
in dry storage areas.
5-501.13; Core; Receptacles and waste handling units used
outside the food establishment shall be designed and constructed to have
tight-fitting lids, doors, or covers. Keep dumpster doors closed.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as
often as necessary to keep them clean. Clean floors in corners and under
equipment. Clean cobb webs, dust, and splash from walls in dry storage area.
Clean splash from walls near prep stations and kitchen areas. Clean splash from
ceiling tiles above prep stations.
Click here to read last month’s report. Stay tuned this time next month for more restaurant health inspection news.