2-301.15; Priority Foundation; Employee in the kitchen washed hands in the food preparation sink to the right of the ware washing sink. Teach employee to wash hands in the handwashing sink only. Use soap and paper towel. Employee was redirected.
0.0
21.
3-501.16(A)(1) ; Priority; Soup 132F in the soup kettle for customer self service at the end of the buffet. Kettle setting is 131. Maintain soup at 135F and hotter. Setting was increased to reheat soup to 165 degrees F today. Use your thermometer to monitor soup temperature and maintain it above 135F.
1.5
24.
3-501.19; Priority Foundation; Pastries are baked daily, cooled and held at room temperature. Since pastries are neither maintained hot or cold, time holding is needed to limit the potato, spinach and cheese filled pastries to a maximum of 4 hours. I emailed the form that can be filled out to describe your 4 hour time holding for the potato, spinach filled sticks and cheese or meat and potato filled deep fried pastries in May. You do not have to use the form if you prefer to write it yourself. You should duplicate in as many languages as is practical for your employees to understand it. We discussed today having employee write the procedures also in Russian. Describe the temperature the food starts at (41 degrees F or 135F). Explain how you will label it (date sticker on the lid, or tape on the refrigerator back or paper log on the table or wax pencil). Then say what happens at the end of 4 hours: discarded. Manager is developing the time holding procedures.
1.5
38.
6-501.111; Core; House Flies are active in food areas. Flies present at the front bakery counter, cheese, sausage area and at the soup kettle at the end of the buffet. There is another flying insect in the kitchen. Manager is aware of the fly problem and has recently purchased some devices to trap flies. We discussed methods I observe in restaurants to control flies.
5-205.11; Priority Foundation; Green bucket is stored in the handwashing sink. Keep handwashing sink free of storage, used only for handwashing. Bucket was removed and stored on the shelf under the table.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pastries are baked daily, cooled and held at room temperature. Since pastries are neither maintained hot or cold, time holding is needed to limit the potato, spinach and meat filled pastries to a maximum of 4 hours. I emailed the form that can be filled out to describe your 4 hour time holding for the potato, spinach filled sticks and meat and potato filled deep fried pastries.
You do not have to use the form if you prefer to write it yourself. You should duplicate in as many languages as is practical for your employees to understand it.
Describe the temperature the food starts at (41 degrees F or 135F). Explain how you will label it (date sticker on the lid, or tape on the refrigerator back or paper log on the table or wax pencil). Then say what happens at the end of 4 hours: discarded. Discussed today.
3-501.16(A)(1) ; Priority; Pork, sausage, and potatoes in self service steam table were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Food was sent to be reheated in kitchen. Avoid filling pans beyond fill line. EHS encouraged use of deeper pans with small portions for food items with less moisture.
1.5
23.
3-501.17; Priority Foundation; Containers of rice pilaf and cooked beef were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation within 24 hours of preparation. CDI: Labels were added.
0.0
47.
4-205.10; Core; Facility is using Instapot cookers for carrots and potatoes. Food equipment shall be used in accordance with the manufacturer's intended use and be listed for sanitation. Replace Instapot cookers with sanitation listed cookers.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-302.11; Priority; Raw in-shell eggs were stored above ready-to-eat produce in walk in cooler and reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese in the first display case had temperature ranges above 41F. Temperature controlled for safety foods shall have a temperature of 41F or below. CDI: Doors on display case were closed. Ensure that doors remain shut when not in use.
0.0
47.
4-205.10; Core; Facility is using Instapot cookers for carrots and potatoes. Food equipment shall be used in accordance with the manufacturer's intended use and be listed for sanitation. Replace Instapot cookers with sanitation listed cookers.
0.5
53.
5-501.17; Core; Women's toilet room did not have a covered receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacle.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
