Inspection Violation

Premise Information


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Name

QDOBA MEXICAN GRILL #569

Rules Governing Inspection Scores.

Address

3321 SISKEY PY

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

MATTHEWS

28105

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

11/20/2019

Final Score @ Grade

87.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
6	2	Hands clean and properly washed	No	No	Yes	No	No	2-301.14 When to Wash - P - Observed food employee touch garbage can to relocated then handle clean single-service articles. Observed food employee handle soiled cloth / equipment then handle clean equipment / single-service food wrap. CDI by instruction. Ensure staff washing their hands when contaminated.
8	1	Handwashing sinks, supplied and accessible	No	No	Yes	No	No	6-301.12 Hand Drying Provision - PF - Observed no disposable towels available in men's room or dispensing at handwashing sink in kitchen. PIC stated missing batteries. CDI, towels placed on dispenser.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	Yes	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed vegetable slicer stored as clean but soiled with food debris. CDI, slicer relocated for cleaning. Repeat. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed tea urn nozzle accumulating black soil residues.
19	1.50	Proper hot holding temperatures	No	No	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed overstacked in hot well below 135 degrees F behind front counter and hot held at 122 degrees F in 2 door reach in warmer. CDI, foods relocated to reheat.
20	1.50	Proper cold holding temperatures	No	No	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed prep make table not holding TCS foods at required temperature. All TCS foods such as cheese, salsas, cut tomatoes were between 56-61 degrees F. See temperature observations above. TCS foods recently prepared in morning relocated to walk in cooler and foods held in unit over 4 hours voluntarily discarded by PIC. Facility permitted to operate out of walk in cooler and using Time as a Public Health Control for today or TCS foods per communication with PIC and follow up to be made tomorow morning on calibration of prep cooler at 8:30am. PIC stated maintenance scheduled to arrive for calibration within 2 hours. Vr to ensure long term compliance repair of cooler
26	0	Toxic substances properly identified, stored, and used	No	No	Yes	No	No	7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of degreaser stored on shelf next to clean single-service bowls.
39	0	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towel used to stabilize cutting board.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being wet stacked at storage shelf.
43	1	Single-use and single-service articles; properly stored and used	No	No	No	Yes	No	4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service food paper stored under paper towel dispenser that had splash. Observed clean single-service utensils stored in holsters in dining space that was collecting particles / debris. Ensure clean single-service articles are stored in a clean, dry area to prevent possible contamination. Observed single-service cups stacked at front counter with lip contact area exposed / unprotected. Repeat.
45	1	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	Yes	No	4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed taco shells stored in wicker basket that was not easily cleanable. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 prep refrigerators behind front prep line not working. PIC stated one was used for storage. Main prep cooler had ambient air temperature of 56 degrees F and small flip top prep unit had ambient air temperature of 43 degrees F as measured by thermocouple. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.
47	1	Non-food-contact surfaces clean	No	No	No	Yes	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil / food debris / oil accumulating inside reach in prep coolers / shelving and between cooking equipment. Repeat.
53	0	Physical facilities installed, maintained and clean	No	No	No	No	No	6-501.12 Cleaning, Frequency and Restrictions - C - Observed food debris / particles accumulating on dining area floor, benches and tables.