4-501.114; Priority; Sanitizing solution in 3-compartment sink had a concentration of 0 PPM chlorine. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. CDI: Sanitizing solution was dumped and remade.
1.5
24.
3-501.19; Priority Foundation; Metal tray of cooked chicken was not labeled with the time of preparation. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Chicken was voluntarily discarded by person in charge. Repeat; Half points deducted due to improvements in applications of TPHC.
1.5
55.
6-501.11; Core; Tiles near the fry station were cracked, split, and broken. Physical facilities shall be maintained in good repair. Repair tiles.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-103.11 (A) - (P); Priority Foundation; Did not observe food employees using available food thermometer to check the final cook temperature of fried chicken, the person in charge did not encourage the use of this practice after observing the food employee not using the thermometer. The person in charge shall ensure that: Employees are properly cooking TCS (time/temp control for safety) food, being particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated. CDI - Spoke to PIC about proper practices of testing final cook temps, encouraged better training of food employees.
1.0
10.
5-205.11; Priority Foundation; Observed an employee rinsing a wiping cloth in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke with PIC to have employee behavior corrected.
0.0
18.
3-401.11; Priority; Several pieces of fried bone-in chicken reached a maximum final cook temperature of 154F. Raw poultry, stuffed fish, stuffed meat, stuffed poultry shall be cooked to heat all parts of the food to 165F or above for 15 seconds. CDI - Chicken was fried again to ensure that all pieces of chicken reached a minimum final cook temperature of 165F.
1.5
21.
3-501.16(A)(1); Priority; The mac and cheese in the hot-hold case as well as the chicken tenders in the expo hot-holding unit had several portions that were not holding proper hot-holding temperatures, these items were not indicated to be under TPHC with current procedures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above, except when time is used as the public health control. CDI - PIC voluntarily discarded out-of-temperature foods. Ensure employees understand which foods are under time control and which ones are under temperature control.
1.5
24.
3-501.19; Priority Foundation; TCS foods indicated to be under time control, the sliced cheese, sliced tomatoes, and cut lettuce, did not have time labels. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Correct time labels were added to these foods.
1.5
28.
7-201.11; Priority; Observed a bucket of sanitizing liquid stored beside and above packages of to-go lids and to-go cups. Poisonous/toxic materials shall be stores so they cannot contaminate food, equipment, utensils, linens, and single-use and single-service articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Relocated sanitizer bucket to a different location.
1.0
54.
5-501.111; Core; A lid of one of the brown dumpsters had been ripped off and was missing. Storage areas, enclosures, and receptacles for refuse/returnables/recyclables shall be maintained in good repair. Repair broken dumpster lid.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-401.11; Priority; Part of a fried chicken was only reaching a final cook temperature of 155F, while other parts were reaching 202F. Raw poultry, stuffed fish, stuffed meat, stuffed poultry shall be cooked to heat all parts of the food to 165F or above for 15 seconds. CDI - Chicken was returned to the fryer and re-cooked, all parts of the chicken reached over 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the first walk-in cooler, and food items on the countertop ice bath that were not specified to be under TPHC were holding above 41F. TCS (time/temp control for safety) foods at 41F or less, except when time is use as the public health control. Have first walk-in cooler serviced to ensure all TCS foods are maintained at proper temperatures, review TPHC procedures to ensure employees are familiar with which foods are under time holding. Follow-up by 3/9/2023.
1.5
24.
3-501.19; Priority Foundation; TCS foods that were under time control, stated by the PIC, did not have time labels. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time labels added to foods, REHS recommends reviewing time control procedures, so employees are familiar with which foods are under time holding for public health control.
1.5
28.
7-201.11; Priority; A bottle of grill cleaner was stored beside and above packages of buns. Poisonous/toxic materials shall be stores so they cannot contaminate food, equipment, utensils, linens, etc. by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Cleaner relocated to a different location.
1.0
54.
5-501.114; Core; The drain plug was missing on the green dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug.
0.5
55.
6-501.11; Core; Observed a hole in the wall beside the mop sink and damaged floor tiles near the fryers. Physical facilities shall be maintained in good repair. Fix broken floor tiles and damaged wall.
0.0
General Comments
Follow-up by 3/9/2023. If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 03/16/2023
4-702.11; Priority; When tested during the inspection, the sanitizing solution was at a concentration too low for adequate sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - More sanitizer added to solution, increased concentration to an adequate level. Make sure employees are frequently testing sanitizing solution.
1.5
16.
4-602.11; Core; Observed black residue in the chutes of the ice machine. In equipment such as ice bins and enclosed components such as ice makers: Surfaces of equipment contacting food that is not TCS shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice maker more frequently.
0.0
21.
3-501.16(A)(1); Priority; Hashbrowns in hot holding at the to-go window were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature food, REHS recommended adding the hashbrowns to time control procedures.
1.5
54.
5-501.114; Core; Drain plug missing on the green dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. CDI - Drain plug found and replaced in the dumpster.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
3-501.16(A)(1) ; Priority; Hashbrowns in hot holding expo station were holding at 118F. TCS (time/temp control for safety) shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Liquid eggs holding over 41F in ice bath at grill. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature food.
1.5
47.
4-501.11; Core; Chipping paint on worn shelving observed in both walk-in coolers and in dry storage area. Equipment shall be maintained in a state of good repair and condition. Replace worn shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed some debris buildup on the green shelving in the walk-in coolers an dry storage area. Nonfood-contact surfaces of equipment shall be maintained free of an accumulation of dust, dirt, food residue, and other debris. Clean shelving.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; Facility does not currently have written procedure for cleaning bodily fluid accidents. A food establishment shall have written procedures shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - EHS educated PIC on new Food Code requirements and emailed documentation. Have prepared for next inspection.
0.0
10.
5-202.12; Core; Water at handwashing sinks in men's and women's restrooms are not reaching 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust handwashing sinks to provide water of adequate temperatures.
0.0
24.
3-501.19; Priority; Time labels missing on foods under time control in front display case. If time without temperature control is used as the public health control up to a maximum of 4 hours : The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food is removed from temperature control. CDI - Correct time labels were added to containers, make sure time labels are properly maintained.
1.5
28.
7-201.11; Priority; Chemical cleaner stored above prep sink and kitchen sanitizer stored touching stack of single-use cups. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and by locating them in an area not above the mentioned items. CDI - Moved chemicals to a different location so there is no cross contamination.
1.0
36.
4-302.12; Priority Foundation; Food thermometer was missing during inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI - A new thermometer was found after inspection.
0.5
39.
3-305.11; Core; Observed containers of food stored on the floor of the freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; And at least 6 inches above the floor. Move containers up off the floor and onto shelving.
0.0
47.
4-501.11; Core; Observed shelving with chipping and worn paint in walk-in cooler and broken handle on chicken cooler. Equipment shall be maintained in a state of good repair and condition. Repair broken cooler handle and chipping shelving.
0.0
54.
5-501.114; Core; Drain plug missing in green dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug.
0.5
General Comments
No PIC signature due to COVID-19 precautions. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
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*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
NOTICE: EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16(A)(2)(B)(II) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Clean linens stored below bulk chemical storage area. Store linens in a clean area not subject to contamination by toxic materials.
0.5
36.
Sliding door on ice machine broken and not cleanable - repair. Reach in cooler gasket torn - replace. Maintain equipment in good repair.
0.5
40.
Clean interior of cabinet near front line drink station. CDI.
0.0
45.
Floors not clean in accessory storage building. High portions of walls not clean at canwash area. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
30.
Clean linens stored below bulk chemical storage area. Store linens in a clean area not subject to contamination by toxic materials.
0.5
36.
Sliding door on ice machine broken and not cleanable - repair. Reach in cooler gasket torn - replace. Maintain equipment in good repair.
0.5
40.
Clean interior of cabinet near front line drink station. CDI.
0.0
45.
Floors not clean in accessory storage building. High portions of walls not clean at canwash area. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.*** TILT approvals present and procedures in place. Please note that under new Rules, TILT (changing to TPHC) agreements will have to be re-issued to reference correct Rules and new TPHC time guidelines. When having agreements re-issued, recommend also obtaining a TPHC approval and procedure for holding leaf lettuce. Leaf lettuce, while not considered potentially hazardous as of the date of this inspection, is potentially hazardous under the new Rules and may be found in violation if held at above 45 degrees F. Please be aware that under new Rules, all foods stored outside their original containers must be labeled with common name of the food.
Two of two sanitizer buckets checked found to have no measurable sanitizer. Maintain chlorine sanitizer levels at 50-200 ppm. CDI by remixing buckets.
1.5
19.
Spray bottle labeled as sanitizer (in dining room mop utility closet) found to contain cleaning chemical that is not sanitizer (purple chemical that causes quat strips to turn bright blue, likely degreaser). Bottle of cleaning chemical on shelf under prep line shared with buns. Store chemicals to not contaminate foods, utensils, or single use items. Ensure that all chemicals are properly labeled. Do not re-use bottle labeled sanitizer for sanitizer, as it has contained a chemical that is not sanitizer. CDI by discarding spray bottle.
1.5
21.
Hot water observed to reach a maximum temperature of 105 degrees F then fall to 98 degrees F. Provide hot water of at least 130 degrees F. ***Intent to Suspend issued*** Have water heater serviced or adjusted immediately. Installation of a replacement water heater requires prior approval. Please note that establishment shall self-close if hot water fails completely or if hot water will be unavailable due to repair/replacement. Operation of establishment with no hot water will result in immediate suspension of permit. Contact James Smith at 919-868-9246 when water has been corrected, or to obtain approval for any proposed replacement water heater.
1.5
36.
Repair soda cabinet so that it does not have to be rubber banded shut.
0.0
40.
Interior of cabinet at soda station, high surfaces on equipment, surfaces in canwash area, rolling cart near back door, cooler gaskets not clean. Maintain non-food contact surfaces clean.
0.5
43.
Repair slow drip under handwash sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sleeved single use tea bottles stored on floor in remote storage room. Protect single use items from contamination - do not store on the floor. Cups stacked for use with no protection from contamination. Protect fully by dispenser, or keep sleeved in original plastic sleeve.
0.5
36.
Repair soda cabinet so that it does not have to be taped shut.
0.0
40.
Shelves, interior of cabinet at soda station, tops of ovens not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded. Certificate present but no documentation of classroom hours. Letter listing classroom hours may be available from instructor.
0.0
General Comments
Floor sink at ice machine draining slowly because of debris in strainer. Keep drain clean. TILT approvals and procedures in place and no violations observed. Non-TILT controlled food (liquid eggs) observed in walk in cooler with two hour holding time marked on lid. This is an acceptable practice for non-TILT controlled foods. However, ensure that staff is aware that TILT controlled foods must be discarded at end of holding time regardless of storage location and may not be returned to non-TILT-based holding at any time.
Sanitizer buckets observed to have no measurable sanitizer. Ensure that sanitizer buckets have 50-200 ppm available chlorine (for product in use).
1.5
35.
Sleeved single use tea bottles stored on floor in remote storage room. Protect single use items from contamination - do not store on the floor.
0.5
36.
Repair cabinet at soda machine such that it does not require napkins wedged to keep closed.
0.0
40.
High surfaces such as tops of ovens, timers, etc. not clean. Interior of cabinet at soda machine not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean in walk in freezer, including significant ice buildup on floor along all walls. Maintain floors, walls, ceilings clean. Monitor freezer closely to try to determine source of ice and make corrections as necessary.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Shelving in walk in cooler, tops of ovens, top shelf near drive through, bag in box shelving observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean in remote storage room used for storage of single use items. Maintain floors, walls, ceilings clean.
0.5
46.
HVAC vents throughout kitchen not clean - observed to have numerous drops of hanging condensation. No condensation observed to drip onto food prep or storage areas. Have vents above food preparation or storage areas adjusted to eliminate condensation formation. Contamination of foods by condensation drip would constitute adulteration and require voluntary discard of food. Maintain ventilation clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
In addition to condensation formation on vents cited above, condensation observed on walk in freezer ceiling and curtains. Ensure that door is closed securely between uses.
Food debris/greasy residue observed on several pans stored as clean. Wash, rinse, sanitize all wares prior to storage.
1.5
36.
Underside of metro shelving over prep sink starting to rust - replace when no longer easily cleanable.
0.0
40.
Shelving in dry storage room and walk in cooler, undersides of shelving at sandwich prep area, bin used for storage/display of (wrapped) plasticware in dining room, bag in box shelving observed not clean. Maintain non-food contact surfaces clean.
0.5
41.
Drains at two floor sinks (ice machine and prep sink) observed to drain slowly, likely due to debris in drains. Staff removed debris and drain performance improved significantly. Maintain drains clean and monitor for slow draining/overflowing.
0.0
42.
Ends of drain pipes from freezing chamber of ice machine ice holding bin of ice machine observed submerged in water in floor sink due to slow draining noted on #41 above. There shall be no cross connections between potable water sources/food prep equipment and sewage lines. Maintain drain clean to facilitate proper operation of drain. Strap or stand ice machine drain pipes two inches above top rim of floor sink. Evidence of contamination of food could result in additional violation taken on #8 above.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Several pieces of chicken observed to have final cook temperature of 153-160 degrees F upon final cook. Chicken and products containing raw chicken shall be cooked to at least 165 degrees F. CDI by completing cooking process.
2.0
18.
Bone-in chicken held under tilt observed to be placed unattended at holding area before being labeled. Recommend that chicken be TILT labeled by cook or be passed through passthru to be labeled rather than leaving in holding area, to help ensure prompt labeling.
0.0
34.
One utensil (screen sifter/dipper) observed stored low over three compartment sink - store to prevent contamination, typically at least 18 inches from wash or rinse compartments of three compartment sink.
0.0
40.
Shelving in dry storage room, exteriors of cooking equipment (such as tops of ovens), fire extinguisher, undersides of shelving at sandwich prep area, sprayer at sink, bag in box shelving observed not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes. Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Food debris observed on pans, tomato slicer, lemon slicer, cucumber slicer stored as clean. Wash, rinse, sanitize wares prior to storage.
1.5
12.
Flour for return to vendor observed stored clearly separated from foods for establishment. Additionally, label food for returns as for return or not for use.
0.0
16.
Two breaded steak patties observed at borderline temperature of 133 degrees F on sandwich prep line. Closely monitor temperatures on this line. Voluntarily discarded. All other hot temperatures observed to be at 135 degrees F or above.
0.0
17.
Chicken at breading station observed at borderline temperature of 47 degrees F with no staff working with product. Promptly remove chicken to refrigeration when not being prepared by employee. Corrected during inspection. All other cold temperatures observed to be 45 degrees F or below.
0.0
18.
Dry breader managed under TILT agreement observed to be improperly labeled. At 2:36, breader was observed to be labeled as "12:00 - 2:00". Follow terms of TILT agreement. Ensure that labeling matches labeling specified on agreement, and that proper times are documented for each food held under TILT.
1.5
34.
Shelving used for storage of wares above breading station observed to be not clean. Wares shall be stored on clean, cleanable surface.
0.5
35.
Single service cups observed to extend well beyond of dispensers, with no protection from contamination. Single service cups shall be protected by dispensers, or shall be kept sleeved in original manufacturer`s plastic sleeves.
0.5
36.
Remove shipping film from side of ice machine.
0.0
40.
Shelving in dry storage room, exteriors of cooking equipment, cooler gaskets, undersides of shelving at sandwich prep area, hood filters and backsplash, bag in box shelving observed not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Zero measurable sanitizer observed in two of three buckets tested. Ensure that properly mixed sanitizer is available in all areas where food preparation or service is taking place. Greasy buildup observed on pan insert grates at breading station - wash, rinse, and sanitize prior to storage.
1.5
35.
Bag of tea bottles observed stored on the floor in remote storage room. Store single use items above the floor to prevent contamination.
0.5
40.
Exterior of ice machine, wall mounted metro shelving, walk in cooler curtains, bottom shelf of prep table near oven, bag in box rack, reach in cooler handles, insulation around coolant plumbing above reach in, rolling cart observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Clean back door frame.
0.0
49.
Documentation of approved training - 2 point credit awarded.
NO MEASURABLE SANITIZER IN SANITIZER BUCKET AT FRONT SERVICE LINE. ENSURE THAT SANITIZER AT 50 - 200 PPM CHLORINE (FOR SANITIZING PRODUCT CURRENTLY IN USE) IS AVAILABLE IN ALL PREPARATION AND SERVING AREAS. CHANGE OUT SANITIZER REGULARLY, AS IT WILL WEAKEN OVER TIME. CORRECTED DURING INSPECTION (COS).
2.5
15.
CLEAN PANS STORED UNDER RAW CHICKEN IN WALK IN COOLER. TOMATO SLICER STORED OVERHANGING PREP SINK USED FOR RAW CHICKEN BATTER. UTENSILS SHALL BE STORED TO PREVENT CONTAMINATION. RELOCATE PANS AND TOMATO SLICER. CORRECTED ON SITE.
1.5
17.
SPACES IN CABINETS UNDER DRIVETHROUGH SODA FOUNTAIN AND DINING ROOM DRINK STATION NOT CLEAN. TOPS OF EQUIPMENT, HOOD FILTERS NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN. REPAIR CABINET DOOR AT DRIVETHROUGH DRINK SODA FOUNTAIN TO NOT REQUIRE PAPER JAM TO STAY CLOSED.
1.0
General Comments
SINGLE SERVICE CUPS OBSERVED IN DISPENSERS AND WITH SLEEVES, BUT SLEEVES NOT FULLY PULLED UP - PULL SLEEVES UP TO FULLY PROTECT CUPS. ONE CASE OF SAUSAGE OBSERVED OVER CASED FRENCH FRIES IN WALK IN FREEZER. NO OTHER FOOD PROTECTION VIOLATIONS OBSERVED AND NO INDICATION OF FOOD PROTECTION VIOLATIONS ON PREVIOUS INSPECTIONS. CORRECTED ON SITE. RULES REGARDING STORAGE OF RAW FOODS TO NOT CONTAMINATE READY TO EAT FOODS APPLY IN FREEZERS AS WELL AS COOLERS. REMINDER: ALL ITEMS STORED IN ACCESSORY STORAGE BUILDING SHALL BE REWASHED, RINSED, AND SANITIZED BEFORE BEING BROUGHT BACK INTO SERVICE.
replace two gaskets; condensation ( or possible leak ) is causing water to stand inside cabinets under ice bins; repair leak at 3 conmpartment sink faucet; clean the wire shelf above the chicken breading station
1.0
24.
flies present
2.0
General Comments
GC # 30 : hood caulking is starting to peel ; GC # 11 : provide a small brush ( pipe cleaning brush ) to clean the tea urn nozzles
Maintain potential hazardous cold food products 45F or below. Cheese in insulated container in cold holding section on prep line 47F-48F. Mayo in cold holding section on prep line 82F-84F. Relocate toaster unit so heat from toaster will not effect cold holding section on prep line.
2.5
17.
Clean underside of single service article holder over prep line. Clean back of timers/controls over deep fryer. Repair up-right two door freezer. Freezer unit is 40F-45F. Wipe/clean shelving throughout kitchen, storage room and walk-in cooler. Clean door to ice machine. Seal molding around edges of doors on walk-in cooler/freezer using silicon sealant. Reattach biscuit timer to hood system. Clean table/shelving where biscuit oven is stored. Repair cup holder. Wipe/clean high chairs. Wipe/clean front of hood system.
1.0
28.
Clean floors, walls and ceiling throughout where needed. Thoroughly clean floor drains. Clean walls behind biscuit oven.
0.5
34.
No linen storage on the floor. Store bagged linens on shelving in outside storage room
0.5
General Comments
Do not use hot water when mixing sanitizer in 3 compartment sink. Today hot water in sanitizer vat 103F. Water shall be 75F when mixing sanitizer. Employees shall eat in dining room. Folding table near back door can not be consider a eating table/break area. If establishment had separate room then that area could be used as break room/eating area. Monitor underside of men wall urinal. Store single service lids inverted down.
