Inspection Management System
 
  
 
Premise Information
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NameQDOBA MEXICAN GRILL #569 Rules Governing Inspection Scores.
Address3321 SISKEY PKY Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
MATTHEWS NC 28105
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 11/20/2019 
Final Score @ Grade
87.50 B
NC Department of Environmental Health: 
Website
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 NANOCDIRVRComments
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.