| # |
Comments |
Points |
| 8. |
2-301.14; Priority; Handwashing was missed at several different task changes (coming in from outside, bussing tables to food prep, etc.). EHS provided handwashing guidance materials. |
2.0 |
| 15. |
3-304.11; Priority; Raw salmon stored above ready to eat foods in the prep top cooler. Container of ready to eat mussels stored in pan with packages of raw fish. Store ready to eat foods above and away from raw meats and fish. CDI-rearranged. |
1.5 |
| 20. |
3-501.14; Priority; Cous Cous at 60ish degrees after cooling from cooked for approximately 6.5 hours. Foods must cool from 135F to 70F within two hours and 70F to 41F within another four hours. Couscous was spread onto sheet pans and moved to freezer for rapid cooling. |
0.0 |
| 21. |
3-501.16(A)(1) ; Priority; Grape leaves on counter at 108F. All foods must be held hot at 135F or above or cooled rapidly and held at 41F or below. CDI-grape leave will not be served. |
0.0 |
| 22. |
3-501.16 (A)(2) and (B); Priority; Grape leaves double stacked in flip top cooler were at 67F. These must be held cold after the can is opened. CDI-moved to bottom of cooler and EHS recommended holding in the top of the flip top and pulling out the pickles for double stacked storage as the pickles are not required to be held cold. Rice pudding at 57F in dessert cooler. Have product tested to show that it is non-potentially hazardous, repair cooler or store in a cooler that holds at 41F or below. (May label one 'for display only' and keep in that cooler.) |
1.5 |
| 23. |
3-501.18; Priority; Pickled red cabbage must be date marked. Cauliflower was not date marked. All ready to eat, potentially hazardous foods must be date marked if held for more than 24 hours. CDI-dates added. |
1.5 |
| 28. |
7-201.11; Priority; Chemicals stored amongst single service and food storage in the outside storage unit. Cleaner and sanitizer hung on splash guard between handsink and clean side drainboard. Store all chemicals in a designated area that prevents possible contamination of food or food contact surfaces. CDI-chemicals were moved from splashguard and tongs. EHS will return on 7/22 have storage rearranged in storage shed at that time. |
1.0 |
| 33. |
3-501.15; Priority Foundation; Cous cous was being cooled in a large container, approximately 4-5 inches deep with the lid tightly sealed. Cool foods in shallow containers no deeper than 2 inches and loosely covered or uncovered if otherwise protected. CDI-moved to shallow pans and put in the freezer for rapid cooling. |
0.5 |
| 39. |
3-305.11; Core; Cases and buckets of foods stored on the floor in the walk in freezer, cooler and the storage shed. Store all foods at least 6 inches above the floor. |
1.0 |
| 39. |
3-304.13; Core; Cauliflower stored on multiuse towels in container the walk in cooler. Linens may not be used in direct contact with food except for service (such as bread service). Remove towels. |
0.0 |
| 39. |
3-305.11; Core; Packages of breads stored on top of chest freezer immediately next to the handwash sink. Splash from the handsink on the tray. Store foods away from potential sources of contmaination. CDI-moved to prep top cooler. |
0.0 |
| 43. |
3-304.12; Core; Do not store tongs on the oven door. This area does not adequately protect utensils from potential contamination. Utensils were being stored in room temperature water. Water must be maintained at 135F or above for utensil storage. Utensils were moved to a container in the steam unit. |
0.5 |
| 47. |
4-205.10; Core; Replace household use chest freezer with something that is NSF or equivalent. |
0.0 |
| 48. |
4-302.13; Priority Foundation; Provide an irreversible registering temperature indicator to measure the utensil surface temperature when run through the dish washer. Utensils surfaces must reach 160F. EHS will return on 7/22, must have at that time. |
0.5 |
| 49. |
4-602.13; Core; Cleaning needed on shelving and window ledges. |
0.0 |
| 55. |
6-501.12; Core; Floors need more frequent cleaning under and behind equipment. |
0.5 |
| 55. |
6-501.11; Core; Repair damaged tile and subfloor at the back of the kitchen. |
0.0 |
| 56. |
4-204.11; Core; Grease is accumulating and dripping in the hood. Have hood adjusted so that grease does not accumulate or drip. |
0.5 |
| General Comments |
Fryer has been added under the hood and does not have an ANSUL nozzle. EHS will follow up with what the approved menu was but the addition of menu items that require the addition of equipment (fryer, freezer) require approval from plan review.
Contact Karla.crowder@wakegov.com or 919-868-3132 to request reinspection. |
