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.

2-303.11; Core; Cook was wearing watch. 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.

Location: 1048 Copperfield BLVD Suite 101 Concord, NC 28025Facility Type: RestaurantInspection Date: 10/03/2019

3-501.16 (A)(2) and (B); Priority; Sausage topping and chicken were reading 41-42 in top of the make unit. Cold, potentially hazardous food shall be maintained at 41 F or below. Manager adjusted the cooler down while here today

Location: 8694 Concord Mills BLVD Suite # 10C Concord, NC 28027Facility Type: RestaurantInspection Date: 10/07/2019

5-202.12; Priority Foundation; Water in the hand sink in both men and women's restroom were reading 75 F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Water temperature was adjusted by manager during the inspection today and was set at 106 F.

Location: 530 South Cannon BLVD KANNAPOLIS, NC 28081Facility Type: RestaurantInspection Date: 10/01/2019

2-103.11 (A) - (L); Priority Foundation; Observed employee not washing their hands. Observed single service cups stored in dirty container. No soap nor hot water in hand sink. Observed food that was cooked the previous day that is still not reaching 41 F, and food out of temperature in a cooler. Person in charge must ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing. EMPLOYEES are using proper methods to rapidly cool POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling. Discuss the issue today.

2-301.14; Priority; Observed food employee handling raw chicken from a container to the grill with gloves one (No tongue used). With that same gloves, handle unprotected bread to add ingredient for a customer's order. Food employee shall wash hand When switching between working with raw FOOD and working with READY-TO-EAT FOOD.

5-202.12; Priority Foundation; Water coming out of the hand sink was reading 95 F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. A container with faucet is installed to wash hands as a temporary fix. Hot water is taken from the three compartment sink. Inspector will visit to ensure compliance.

4-601.11 (A); Priority Foundation; Observed several plates and pans with food debris on them. Sliced and pans opener have food debris on them. Food contact surfaces shall be clean to touch and sight. They were taken to the dishes to be washed.

3-501.14; Priority; Containers of rice and fajitas that were cooked the day before were reading 42-44 F. Potentially hazardous food shall be cooled from 135 F to 70 within 2 hours, and from 70 F to 41 F or less within 4 hours, for a total of 6 hours. The foods were labeled and will be used within 4 days with yesterday being counted as day 1.

3-501.16 (A)(2) and (B); Priority; Food items in the drawer cooler were reading 43-53 F. Cold, potentially hazardous foods shall be maintained at 41 F or less. The fajita that was reading 43 will be used within 4 days, wih yesterday date being counted as day 1. The rest were discarded by manager today. Ice is used to keep the food cold while waiting for the drawer cooler to be fixed.

3-501.17; Priority Foundation; several items in the walk-in cooler, the make unit, and the drawer cooler did not have a date on when they were prepared. Per manager, they were cooked Sunday and Monday.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; According to manager, some of the foods were prepared yesterday and some were prepared over the weekend. All were labeled during the inspection.

3-501.15; Core; two deep, covered containers of rice in the walk-in cooler that were cooked yesterday were reading above 41 F. 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.

4-204-112; Core; The drawer cooler did not have a thermometer. cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.

3-307.11; Core; Uncovered foods stored under shelves that have food debris and splash. Container of food stored on the floor. A container of food stored in another container of food where the bottom of the container is touching the food of the other container. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.

2-302.11; Priority Foundation; Observed food employee scooping ice while wearing artificial and painted nails without wearing gloves. Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Educated employee, and gloves have been used to scoop ice.

3-302.15; Core; Observed cut avocado with the stickers on them. except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Need to remove all sticker when washing fruits and vegetable.

4-903.11(A) and (C); Core; Single service cups stored in a soiled container where the part touching the lips is in soil linen. Single service shall be stored in a dry and clean location.

4-601.11(B) and (C); Core; Shelves in the walk-in cooler has accumulation of splash and food debris. the side of the cooking equipment, and the base of a food processor have splash, grease, and food debris. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.

5-205.15 (A)(B); Core; Upon entering the food establishment, a leak was observed in a pipe that is under the hand sink. Also noticed that the drain under the hand sink was not draining. Per manager, the drain under the hand sink, under the three compartment sink, and under the cooking equipment cannot drain. He uses a hose to flush the drains. System shall be maintained in good repair.

6-501.12; Core;Floor in the walk-in cooler, under all equipment are dirty with food debris, grease, and water. Wall behind the cooking equipment. Slimy water observed behind the reach-in freezer in the back corner. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

4-301.14; Core; Observed grease build up and drips at the hoods in the kitchen. Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT, walls, and ceilings.

Location: 8021 CONCORD MILLS BLVD CONCORD, NC 28027Facility Type: RestaurantInspection Date: 09/20/2019

2-102.12; Core; No one on staff is a Certified Food Protection Manager. Per 2-102.12, (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. The General manager said that he was signed up for a course.

3-301.11; Priority; Observed bar staff place lemon wedge on side of cup of iced tea with bare hands. Since the lemon may be placed into cup by patron, this lemon wedge is a ready to eat food and should be protected from bare hand contact (use utensils, deli paper or gloves, etc. as a barrier when handling washed and cut lemons). Manager spoke with employee and lemon wedge was discarded. Need to make sure that all employees understand that bare hand contact with a ready to eat food is prohibited and use proper procedures for handling food.

6-301.12; Priority Foundation; Two handwashing sinks did not have paper towels available. Paper towels added.

5-205.11; Priority Foundation; Rack from BBQ cooker had been placed in front of one handwashing sink. Handwashing sinks should not be blocked and remain available at all times. Rack moved.

4-602.11; Priority Foundation; Can opener blade with thick build-up of food around blade and wheel assembly. Ice machine with mold inside of ice chute and on upper inside surfaces. Per 4-602.11, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at least every four hours if used with potentially hazardous foods and surfaces of ice machines should be cleaned frequently enough to prevent mold build-up. can opener blade and assembly thoroughly cleaned, rinsed, and sanitized during inspection.

3-501.16 (A)(2) and (B); Priority; Boiled eggs 46 F and shredded cheese mix with mozzarella 47 F were in top part of large prep cooler and above 41 F. Not all top pans were in place and lid was askew where screw is missing from hinge. Both discarded. Monitor and make sure all potentially hazardous foods (those foods requiring time or temperature control for safety) are maintaining 41 F or less. Both eggs and cheese mix were discarded by kitchen manager.

4-203.11; Priority Foundation; Three of 6 probe thermometers were not within 2 degrees of calibration when checked in a 32 F ice bath and were taken out of service by manager. Make sure that all thermometers available for use by staff are checked to determine that they are properly calibrated.

4-903.11(A) and (C); Core;Some catering plates and large catering platters were not inverted or otherwise protected when stored on shelving. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.

4-501.11; Core;The condenser of the reach-in cooler is draining water into the unit and is being caught by pan. Repair so that water drains out properly. Grill drawer cooler door is not sealing when closed and gasket on tall hot holding cabinet does not seal in bottom corner. Lid to large prep cooler at grill missing screws that allow it to open and close properly. One knob missing from char-grill. Steamer leaking water. Gasket and/or lid to ice cream freezer is damaged and lid is not closing completely. Pre-wash basin is cracked along edge and needs to be repaired so that it does not leak. Two of three drain stoppers missing at 3 compartment sink in bar and plastic gloves being stuffed into drain instead of stoppers. Replace stoppers. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2 of the Food Code. EQUIPMENT components such as doors and seals shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Keep equipment in good repair.

4-501.17; Priority Foundation; Dish machine was not yet in use and when manager set it up so that it could be verified as operating properly by the inspector, water was pouring from the top of the dish machine soap reservoir and soup was not being dispensed into the dish machine. Service called and gasket on top of soap dispenser was replaced and dish machine verified as operating properly before repairman left.

4-602.13; Core; Inside of small prep cooler at grill dirty around pull out cooler drawers and inside of cooler behind drawers where food has spilled. Inside of lids of large prep cooler dirty and under side of shelving over this cooler with accumulation of food splatter. Hot holding cabinet dirty inside bottom and on try slides. Grease build-up on front of char-grill and under shelf at pit cookers. Keep clean.

5-205.15 (A)(B); Core; Pre-wash faucet with water coming out around faucet fitting. Water leaking out of 3 compartment sink in bar onto floor when sink set up for wash, rinse and sanitize. Keep plumbing in good repair.

5-501.113; Core;Area where grease comes out of cookers has an open waste can that appears to be used by employees who sit in this area. All waste containers that are kept outside need to be covered. Need to get covered container or remove can.

6-501.11; Core;Floor tiles and wall base in poor repair throughout kitchen and dish washing area and missing grout, and broken and missing tile work. Wall covering loose at corners and no longer sealed. Need to seal around pipes where they enter walls. Physical facility shall be kept in good repair.

6-501.12; Core; Dirty standing water in the kitchen and dish room where grout and tiles are missing. Dirty debris accumulation under soda machine. Ceiling and walls dusty are dusty in some areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

6-303.11; Core;Several lights out in hood or missing and one with liquid in bulb cover. One bank of fluorescent lights out in dishwashing area and several bulbs out in other fixtures. Light shall be at least 50 foot candles at a surface where a FOOD EMPLOYEE is working with FOOD and B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and 30 inches above the floor in areas used for WAREWASHING.

4-204.11; Core; Hood filters not in place over chargrill and hood filter over dish machine appears to be completely clogged. Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, and UTENSILS.

5-202.12; Handwashing sink on back line and near dish does not have any hot water. Must have at least 100 degree F warm water to properly wash hands. Must fix as soon as possible and within 10 days. Place sign on sink directing employees to other handsink in the kitchen. (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;

3-202.18; One box of frozen oysters in walk-in freezer with no tags available. Box was discarded by Martin today. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or DEALER that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list: (1) Except as specified under par. (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, and (e) The following statement in bold, capitalized type: ""This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days”; Pf Priority Foundation;

3-402.12; Must have a copy of the parasite destruction letter from your seafood supplier when using raw Tilapia for ceviche. Discussed with Martin today. (A) Except as specified in par. 3-402.11(B) and par. (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf Priority Foundation;

4-601.11 (A); Priority Foundation; Back side of the slicer with old food debris. Front side is being cleaned, need to insure back side is thoroughly cleaned also. Began cleaning while here today. Several plates with some food debris, all taken to dish area to be re-cleaned. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf

4-602.11; Baffle inside ice machine with some mold build-up, clean regularly. (E) Except when dry cleaning methods are used as specified under sec. 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (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. Core;

3-501.14; Priority; Observed many pots and pans of food from last night that was placed into the walk-in cooler, walk-in freezer and bottom of make unit that did not meet cooling parameters and was discarded while here today. Foods were >41 degrees F. Educate all cooks. (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); and (2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less, or to 7 C (45 F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P"

3-501.16 (A)(2) and (B); Priority; Food items in walk-in cooler are 41-44 degrees F. Pico de galo and sour cream have been in cooler since yesterday and are 44 degrees F. Themoemter inside cooler reading 42 degrees F. Door is being left open. Fans are blowing against the back wall and not into center of the cooler. Unit appears to be frozen also. Have this checked to maintain foods 41 degrees and below. This will also help with proper cooling. Foods will be used within 4 days. Ambient air in cooler is 46.4 in center of cooler and 40.8-41 along the back wall. (A) (2) At a temperature specified in the following: (a) 5 C (41 F) or less; P

3-501.15; Need to place items to be cooled in shallow pans, many full buckets of cheese dip, pots and pans that cannot cool properly. Discussed with Martin today. (A) 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; Pf Priority Foundation;

4-901.11; Core; Air-dry buckets and pans before stacking. Several stacked wet today. 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

Apotato French Fries Making Machine

5-501.15; Core; Keep the dumpster lid closed and grease bin closed at all times. Many flies in the dumpster corral area today. (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.

5-501.115; Core; Need to clean the trash on the ground, some under dumpster and attracting flies today. Need to clean up the trash and debris outside of the back door. Cannot wash the floor of the kitchen out the back door. Discussed with Martin today. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.

6-501.11; Core; Need to replace/repair base tiles a few areas, shown to Martin today. PHYSICAL FACILITIES shall be maintained in good repair

Potato Crisps Production Line, Frozen Production Line - Tune Machinery,