2-301.12; Core; Employee was observed properly washing hands, then turning the handwashing sink off with bare hands. After the handwashing procedure, employees shall use a protective barrier such as paper towels to turn off the handwashing sink in order to prevent recontamination of the hands. CDI- Employees were educated.
0.0
16.
4-602.11; Core; Soda nozzles at drink dispenser had soil residue buildup. Food contact surfaces of equipment such as soda nozzles and ice bins shall be cleaned at a frequency necessary to prevent soil residue and other debris. CDI- PIC cleaned nozzles during the inspection.
1.5
41.
3-304.14; Core; Wet wiping cloths were found being held in a bucket with no sanitizer. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.0
49.
4-601.11(B) and (C); Core; Sticker residue was found on the non food contact surfaces of clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; While improvements appear to have been made based on last inspection report, some areas of the ceiling and walk in freezer floor have residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.111; Core; Flies are present in the back dry storage area. PIC states that these flies are due to customers dumping out their drinks at the drive thru area and employees have been trying to keep the exterior premises clean. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. If facility is unable to mediate issue, reach out to pest control provider to help with the exclusion of these pests.
1.0
44.
4-903.11(A), (B) and (D); Core; Plastic food containers found stacked while still wet on shelving across from large ice machine. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- Containers were taken to the warewashing area to be cleaned and air-dried.
0.5
49.
4-601.11(B) and (C); Core; Cleaning is needed on shelving at the make-line and exterior surfaces of equipment. EHS noted improvement on cleaning since last routine inspection. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep shelving clean.
0.5
55.
6-501.11; Core; Paper towel dispenser is no longer functional at the handwashing sink in the baking prep area. Physical facilities shall be maintained in good repair. Paper towel roll was available at this handwashing sink at the time of the inspection. Ensure dispenser is repaired or replaced.
3-501.16 (A)(2) and (B); Priority; Raw chicken at breading station on ice with temperatures as high as 45F when temped. TCS food shall be maintained at 41F or less. There was not enough ice to come in contact with the pan of raw chicken in the cold well basin. CDI- Ice was added to cold well and chicken was mixed to distribute the temperature.
1.5
45.
4-903.11(A) and (C); Core; Two stacks of single-service containers at the make-line being stored with food-contact side exposed. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Single-service items were inverted during the inspection.
0.0
49.
4-602.13; Core; 1)Cleaning needed in reach-in under the cold well make line to remove food debris. 2)Removable hood vents above grill area with thick grease accumulation. 3)Shelving in the walk-in cooler with microbial growth present. 4)Grate at the drink dispenser with black residue present. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas at a higher frequency. Grate to drink dispenser was removed, cleaned, and sanitized during the inspection.
1.0
55.
6-501.12; Core; Dust has accumulated in corners and ceiling of kitchen area. Wall and ceiling to the right of the fryers is yellowing and has a significant accumulation of residual grease. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas at a higher frequency. *This was a general comment on the last routine inspection.
0.5
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 *No recipient signature captured due to COVID-19 precautions.
4-501.11; Core; 1)Some shelving in standing 2-door coolers are beginning to rust. 2)Gaskets on multiple refrigeration units are torn. 3)Defrost needed on small freezer holding frozen patties near revolving grill. 4)Walk-in freezer unit has been repaired as of yesterday (EHS viewed work order) and facility needs to place the unit in defrost to melt the ice on the condenser unit. 5)One handle is missing from 2-door reach in cooler beneath pass-thru. Equipment shall be maintained in a state of good repair. According to PIC, gaskets have been ordered and a truck order was delivered yesterday so the walk-in freezer will go through a defrost cycle tonight.
0.5
49.
4-602.13; Core; 1)Cleaning needed in reach-in under the cold well make line to remove food debris. 2)Removable hood vents above grill area with thick grease accumulation and grease beginning to drip from the front of this hood system. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. According to PIC, removable hood vents get cleaned every Friday; EHS recommends cleaning these vents at least twice a week due to the amount of buildup seen today.
0.5
54.
5-501.113; Core; One lid is no longer tight-fitting on the outside cardboard receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside of the food establishment. Contact property management or waste management to have this receptacle repaired or replaced.
0.5
55.
6-501.12; Core; Cleaning needed on walls in mop sink/can wash room and on walls near drive thru area. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to mop sink/can wash room.
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 *Information sent to gm1206@boddienoell.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
Improvement on cleaning of gaskets, equipment and physical facilities (floors and walls) throughout restaurant. No PIC signature due to COVID-19 precautions.
****A verification visit will be conducted on Friday to ensure that the thermometer is working and accurate***
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964 Follow-Up: 07/26/2019
*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. Inspection Led By: Rena Nicole Bailey
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees 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.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Observed omelet mix with sausage, ham and shredded cheese in container of about 5-6 inches food depth at 59-63F after about 4 hours. When cooling down hot foods (or if one of the ingredients in food has been cooked), use shallow containers with 2 to 4 inch food depth maximum. Consider spreading out food on shallow sheet pans. When cooling such in walk-in or freezer, only partially cover or completely uncover these pans as long as there is no possibility of overhead contamination. Remember that hot foods shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...Once the food has cooled to 45F or less, it may be transfered to another larger pan and completely covered.
1.0
25.
Found one metal stemmed dial top food thermometer at 200F at room temperature and another one with scale that started at 50F. All metal stemmed probe thermometers shall be accurate to plus or minus 2 degrees F and shall be able to check cold and hot food temperatures. Calibrate them on a regular basis. Use thermometers with at least a 0F to 220F scale.
0.5
34.
Found many food containers and plastic reusable baskets that were being stacked while wet. Completely air dry these items before stacking them.
0.5
35.
Found many cardboard disposable food containers being stored on soiled shelving. Clean this shelving.
0.5
36.
Replace the torn/damaged door gaskets on reach-in refrigerator and freezer units...Discard dispensing tongs with cracked/peeling vinyl handles and replace as necessary OR remove vinyl from handles...Replace the caulk between sinks and splash guards...Repair the damaged handle on bottom left Blodgett biscuit oven.
1.0
40.
Clean the following soiled surfaces and areas: drain pipes under sinks and ice machines--interior of 3rd sanitizing sink of 3-compartment sink--cabinets under customer self-service beverage counter--undersides of food pass through areas at sandwich make line and undersides of food prep tables and counters--metal storage areas where food paper wraps are stored in make line area--interiors of microwave ovens--backsides of equipment door handles--mobile speed racks--wheels/castors on fryers--food scale--refrigerator/freezer door gaskets.
0.5
43.
Replace the rough, bumpy toilet seat in women`s bathroom for one that is smooth and easy to clean and disinfect...Repair the leak in the men`s bathroom faucet...Replace the missing/damaged caulk between back kitchen handsink and adjacent splash guard.
1.0
44.
Clean the soiled exteriors and handles of kitchen trash cans...Clean the soiled floor and walls in mop sink/can wash area. Replace the missing drain cover in this mop sink/can wash...Observed leachate (?) on ground in back of garbage dumpster but cannot determine if dumpster is leaking. If dumpster has rusted through and is leaking, it shall be replaced.
0.5
45.
Clean the soiled flooring under dry storage shelving, especially around wheels and in corners...Seal the small holes in walls throughout kitchen and storage areas.
0.5
46.
Clean the soiled vent hood and fire suppression piping above charbroiler...Clean the dusty filter above biscuit ovens.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
For detailed information about the major changes in the new NC State Food Establishment Regulations (NC Food Cod) that will go into effect on September 1, 2012, go to www.wakegov.com/food
Ice machine above dining area soda dispensing machine had large accumulation of mold. Clean and sanitize this machine according to manufacturer`s instructions (this was not corrected during inspection, therefore a follow-up visit will be made to evaluate completion)...Found significant dried food debris on lettuce/tomato slicer that was being stored as clean. Thoroughly wash, rinse and sanitize slicer after use.
1.5
16.
Found several incorrect temperatures of hot potentially hazardous foods (see food temperature chart). Keep these foods at 135F or above.
2.0
17.
Found Swiss cheese slices at 54F. They shall be kept at 45F or less.
0.0
18.
Reviewed NC state approval letter for time control for raw cut tomatoes at sandwich make line (and tomatoes were properly labeled). However, the procedure developed by Hardees was not available. For foods on time control, the NC state approval letters along with the approved procedure must be available at all times for review by our department.
0.0
25.
One metal stemmed food thermometer was reading 48F when calibrated using ice-water method. Another one was reading around 130F at room temperature...Also observed inaccurate thermometer in front cashier area refrigerator...All metal stemmed food thermometer used to check food temperatures shall be accurate to plus or minus 2 degrees F. They shall read 32F, plus or minus 2 degrees F, when calibrated using ice-water method...Maintain accurate and conspicuous thermometers in all refrigeration units (shall be accurate to plus or minus 3 degrees F).
0.5
34.
Found some food containers and pans being stacked while wet. Completely air dry these items before stacking them.
0.0
36.
Replace the torn/damaged door gaskets on reach-in refrigerator and freezer units...Discard dispensing tongs with cracked/peeling vinyl handles and replace as necessary OR remove vinyl from handles...Discard cracked container lids and replace as necessary.
1.0
40.
Clean the following soiled surfaces and areas: ice machine drain pipe in dry storage--condiment storage containers--interior of 3rd sanitizing sink of 3-compartment sink--undersides of customer self-service beverage counter--undersides of food pass through areas--metal storage areas where food paper wraps are stored in make line area--interiors of microwave ovens--backsides of equipment door handles--mobile speed racks--mobile carts--wheels/castors on shelving--interiors of fryers.
0.5
43.
Replace the rough, bumpy toilet seat in women`s bathroom for one that is smooth and easy to clean and disinfect.
0.0
45.
Clean the soiled flooring in mop sink/can wash area and in back storage area, especially in corners and under shelving and their wheels and legs...Replace the missing ceiling panel above water heater...Replace the missing drain cover in mop sink/can wash area...Replace the missing grout between wall tiles in mop sink/can wash area.
0.5
46.
Clean the soiled vent filters above flat top grill and bakery ovens...Clean the soiled vent hood and fire suppression piping above charbroiler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Follow-Up: Monday, 01/30/2012 to evaluate completion of Item #11 on this report (cleaning of interior of ice machine above soda machine in dining area)
Found one breakfast steak patty at 121F. Keep hot potentially hazardous foods at 135F when they are being hot held.
0.0
34.
Found several food containers and serving trays being stacked while wet. Completely air dry these items before stacking them.
0.5
36.
Replace the torn/damaged door gaskets on reach-in refrigerator units...Discard dispensing tongs with cracked/peeling vinyl handles and replace as necessary OR remove vinyl from handles...Discard cracked container lids and replace as necessary...Replace the peeling and rusting racks that foods are defrosted on in walk-in cooler...Repair the leaking drain pipes under 3-compartment sink.
1.0
40.
Clean the following soiled surfaces and areas: ice machine drain pipe in dry storage--condiment storage containers--interior of 3rd sanitizing sink of 3-compartment sink--cupboards in front cash register area and under customer self-service beverage counter--undersides of food pass through areas.
0.5
45.
Remove the accumulation of ice from floor near door in walk-in freezer. Ensure the metal floor threshold panel on inside of freezer door is flat against the floor by caulking as necessary...Clean the soiled flooring in mop sink/can wash area and in back storage area, especially in corners and under shelving and their wheels and legs...Repair or replace the damage or floor tiles in kitchen area and the damaged or missing wall tiles in mop sink/can wash area...Replace the missing ceiling panel above water heater...Replace the missing drain cover in mop sink/can wash area.
0.5
46.
Replace the burned out light fixtures in vent hood above grill and in other parts of kitchen....The lighting above fryer area was 26-32 foot-candles (fc); over the 3-compartment sink it was 22-32 fc; over the produce prep sink it was 38 fc; over the biscuit making table areas it ewas 38-44 fc...Provide at least 50 ft-candles of shielded light above all food preparation areas, cooking areas, dishwashing areas and ice dispensing areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil (today observed workers handling sandwich ingredients with bare hands)...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils...Be careful not to cross contaminate items touched by contaminated gloves, as in the case of handling frozen raw sausage patties with gloves--and then handling items that will be touched by bare hands later on.
Found a few food containers and utensils stored as clean with dried food debris and grease on them. Thoroughly clean and sanitize these items before storing them.
0.0
34.
Found a few food containers being stacked while wet. Completely air dry these items before stacking them.
0.0
36.
Replace the torn/damaged door gaskets on walk-in cooler and reach-in refrigerator units...Discard dispensing tongs with cracked/peeling vinyl handles and replace as necessary OR remove vinyl from handles...Discard cracked container lids and replace as necessary...Replace the peeling and rusting shelving in walk-in cooler with shelves that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Remove stickers from exteriors of food containers.
1.0
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables and counters--interior bottom areas of fryers and wheels and castors--top exterior of fry holding area--areas around main food preparation area--ice machine drain pipe in dry storage--some condiment holders--exteriors of lid holders above soda dispensing station near drive-thru--front exteriors of beverage cup dispensers by cash registers.
0.5
44.
Remove the excess grease from ground by outside grease dumpster and properly dispose of it.
0.0
45.
Seal the open gaps between metal baseboard in walk-in cooler using caulk or grout. Ensure metal baseboard is flat against the wall...Repair the loose metal floor paneling in walk-in cooler so that it is flat against the floor. Use grout or caulk to seal seams...Clean the soiled floor in this unit underneath the floor mat...Clean the soiled flooring in back storage area, especially in corners and under shelving and their wheels.
0.5
46.
Clean the soiled vent hood and adjacent fire suppression pipes above charbroiler...Clean the dusty vent screen above biscuit ovens...Clean the soiled/dusty ceiling vent grates above biscuit making station...Replace the burned out light bulb in vent hood above fryers and in walk-in cooler...The lighting above fryer area was 25-36 ft-candles...The lighting over some areas of 3-compartment sink was 40 ft-candles...Provide at least 50 ft-candles of shielded light above all food preparation areas, cooking areas, ice dispensing areas and dishwashing areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Establishment has NC state approved time in lieu of temperature (TILT) policy for raw cut tomatoes. Approval letter from the state is on site. Also be sure to have on hand the Hardee`s TILT application that the state approved.
Found significant mold growth on interior top of ice machine in dry storage area and above the soda dispensing machine. Thoroughly clean and sanitize the interior of these machines (top to bottom). (This should be done at least once every one or two months or more often if needed)
1.5
18.
Establishment has NC state approved time in lieu of temperature (TILT) policy for raw cut tomatoes. Approval letter from the state is on site. Also be sure to have on hand the Hardee`s TILT application that the state approved.
0.0
34.
Found many clean food containers and sheet pans in storage being stacked while wet. Completely air dry these items before stacking them...Found a clean pan with water in it on speed rack. Invert this pan in storage so that it air dries properly.
0.5
36.
Replace the torn/damaged door gaskets on walk-in cooler and reach-in refrigerator units...Observed a wide open gap (1/2 inch) between bottom of walk-in cooler door and door frame, allowing warm to enter unit. Provide a gasket to seal this area around the door...Discard dispensing tongs with cracked/peeling vinly handles and replace as necessary OR remove vinyl from handles...Discard cracked container lids and replace as necessary...Replace the peeling and rusting shelving in walk-in cooler with shelves that meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink, drainboards and some food preparation tables and counters--shelves in walk-in cooler and by drive-thru area--interior bottom areas of fryers and wheels and castors--top exterior of fry holding area--underside shelves of food preparation areas--interiors of middle and right sanitizing sink of 3-compartment sink--ice scoop holders--ice machine drain pipe in dry storage--condiment holders--interior and underside of trash cabinet at customer beverage service counter.
0.5
42.
Sprayer arm at 3 compartment sink hangs below the flood rim of the sink. There is potential for back siphonage/cross connection here. Repair sprayer arm so that it does not hang below the flood rim of the sink.
0.0
43.
Clean the soiled underside of urinal in men`s bathroom...Observed rough top surface on left toilet seat in women`s bathroom (which may be difficult to clean and disinfect). Replace this seat.
0.0
44.
Clean the soiled exterior of outside grease dumpster. Remove the excess grease accumulated on ground near this dumpster and properly dispose of it.
0.0
45.
Clean the soiled wall surfaces above/beside the fryer and french fry hot holding area OR replace wall surfaces if panels are burned or stained. Consider using stainless steel wall surface in this area...Replace the missing/damaged caulk behind 3-compartment sink and vegetable prep sink...Seal the open gaps between metal baseboard in walk-in cooler using caulk or grout. Ensure metal baseboard is flat against the wall.
0.5
46.
Clean the soiled vent hood and adjacent fire suppression pipes above charbroiler...Replace the burned out light bulbs in vent hood above fryers and in walk-in cooler...The lighting above some biscuit prep areas and fryer area was 28-44 ft-candles. The lighting in back of walk-in cooler was 3.5 to 6 ft-candles...The lighting above right drainboard of 3-compartment sink was 35 ft-candles...Provide at least 50 ft-candles of shielded light above all food preparation areas, cooking areas, ice dispensing areas and dishwashing areas. Provide at least 10 ft-candles of shielded light in walk-in units and all storage areas.
0.5
47.
At mop sink/can wash, found hose wrapped around water heater piping. Remove the hose from this piping and provide a hose holder to store hose properly...In outside storage room by dumpsters, found many items on floor. Elevate all items above the floor 6 to 12 inches using approved shelving. Remove all items that are not used or needed...In back storage in restaurant, observed some chemicals on floor. Elevate these items above the floor 6 to 12 inches.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found 2 chicken breast that were holding between 119-137F. All hot potentially hazardous foods must be maintained at 135F or greater. Chicken breasts were partially outside of hot holding unit and were not being maintained at proper temperature. Chicken breasts had been out of temperature for approximately 30 minutes and were served within 15 minutes from the time they were observed out of temperature.
0.0
18.
TILT has been approved by the State for holding sliced tomatoes, however, tomatoes were not properly labeled with their discard time as stated in approval and approval paperwork could not be located during inspection. Also, tomatoes were being kept on ice during inspection. These items are violations of TILT approval. TILT approval must be followed as written. Need to obtain copy of approval, have it readily available, and educate staff of proper procedure for foods with TILT approval. TILT approval was printed from NCDENR website.
0.0
23.
Found sausage patties in the walk-in cooler tightly covered while cooling, also deeply stacked in pan. Foods should be loosely covered while cooling and should be cooled in small quantities in shallow pans. Suggest laying sausage out on sheet pan to cool after breakfast.
1.0
34.
Found a few containers stacked wet. Make sure to allow all equipment and utensils to thoroughly air dry prior to stacking or storage.
0.0
36.
Replace torn gaskets on make line cooler door and on reach-in cooler doors throughout kitchen. Be sure to throughly remove stickers from containers, sticker residue is not easily cleanable. Found tongs with cracked/peeling handles and cracked/melted containers; when utensils or containers become damaged, they should be removed and/or replaced. Shelves in walk-in cooler have peeling coating and are rusty, replace shelves. Recaulk splashguard on handsink next to prep table. Replace the wooden shelves above the mop sink, they are damaged and not easily cleanable.
0.5
40.
Clean tops and sides of cooking equipment(fryers-inside and out, biscuit ovens, etc). Clean shelf holding condiments next to drive thru window. There is ice build up in the bottom of the slide top meat cooler, remove ice and clean out cooler.
0.5
42.
Sprayer arm at 3 compartment sink hangs below the flood rim of the sink, there is potential for back siphonage/cross connection here. Repair sprayer arm so that it does not hang below the flood rim of the sink.
0.0
44.
Grease bin outside by dumpster has warped lid, replace lid. Also, make sure that grease is dumped into bin, not onto the ground around the bin.
0.0
45.
Wall and ceiling above and behind fry warmer need additional cleaning. Clean ceilings around air vents. FRP on wall behind 3 compartment sink is loose and bowing slightly, needs to be repaired; check behind FRP for any signs of water damage prior to resecuring FRP. Caulking along baseboards behind 3 compartment sink have mold, remove or caulking and repair. Caulk at floor around walk-in freezer is peeling and not in good condition, replace. Clean floor next to and below ice bin in drive thru. Need to raise the drain pipe for the handsink behind the counter, water is splashing out onto the floor when the sink is draining. Repair the broken tiles on the corner next to the ice bin and around the floor drain below the 3 compartment sink. Clean mop sink walls and floor.
0.5
46.
Hoods and hood vent covers need cleaning. Clean vent covers in kitchen. Clean fan cover in walk-in freezer. Clean fly fan. Replace blown light bulb in walk-in freezer and over make line, next to grill. In the following areas the minimum of 50 foot candles is not provided: fryers, grill, biscuit prep area, and the make line next to the grill. The foot candles measurements range from 37-47 foot candles. Need to provide more lighting in these areas. Also, need to provide more lighting in the back of the dry storage room, this corner is not meeting the minimum of 10 foot candles for storage areas.
0.5
47.
Remove all storage from floor in dry storage area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In freezer next to fryer and in walk-in freezer, raw meats were stored above ready to eat foods. Do not store raw meats above ready to eat foods. Foods were moved.
1.5
11.
Milk shake machine should be cleaned and sanitized at least every 4 hours while in use. A cup of water is currently being used to rinse mixer between milk shakes, water in cup should be changed every 2-4 hours. CDI. Breakfast grill had vegetable oil left on it, clean and sanitize grill after morning use. CDI
0.0
14.
Found sausage cooling in walk-in cooler that was at 50F after more than 4 hours. Manager voluntarily discarded sausage. CDI
0.0
16.
Pan of curly fries under fried warmer was holding at 120F. All hot foods must be maintained at 135F or greater. Manager voluntarily discarded curly fries. CDI.
0.0
23.
Sausage cooling in walk-in cooler found tightly covered with plastic wrap. When cooling foods, keep loosely covered or foods can be uncovered while cooling if on the top shelf and protected from overhead contamination.
1.0
36.
Replace torn gaskets on make line cooler door and on reach in cooler doors. Bar holder on breakfast grill is collecting food debris and is not easily cleanalbe, remove holder or replace bar. Be sure to throughlt remove stickers from containers, sticker residue is not easily cleanable.
0.5
40.
Clean cooler gaskets throughout kitchen. Clean tops or equipment and high shelves in kitchen. Cleaning is needed on the outside of the ice chute on the soda fountain in the dining room.
0.5
42.
Sprayer arm at 3 compartment sink hangs below the flood rim of the sink, there is potential for back siphonage/cross connection here. Repair sprayer arm so that it does not hang below the flood rim of the sink.
0.0
45.
Wall behind fry warmer and grill need to be cleaned. Area on floor below walk-in cooler needs to be recaulked.
0.5
46.
Vent hoods need cleaning. Additional lighting is needed in the back of the dry storage room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Tomatoes found to be 58F on prep line. Keep tomatoes at 45F or below.
2.0
18.
Do not do the Time as a public health control without written approval from the health department. Discontinue using time as a public health control for cold holding items until proper paper work is issued.
0.0
25.
Battery is low on digital thermometer. Replacement of battery will be needed soon.
0.0
34.
Found sheet pans stacked and stored wet in lower shelf on prep table. Additional air drying is need for sheet pans found in lower shelf of table near walk-in refrigerator.
0.5
35.
Single service cups store unprotected. Do not over stack cups in cup dispenser. Have plastic sleeve if you will over stack cups in cup dispenser to protect cups for contamination.
1.0
40.
Refrigeration gaskets need cleaning and some need replacing to the fact they are busted. Reach in refrigeration unit across from burger grill is busted and needs cleaning. Cleaning is also needed inside freezer near fryer. Additional cleaning is needed inside refrigeration unit under prep line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
All employees who cook/prepare food must wash hands after task changing. Observed employee taking trash out then proceeding with food prep.
2.0
17.
Cheese in freeze container out of required temperature 60 degrees along with egg mix 59 degrees. All foods that require a cold holding temperature must be maintained at 45 degrees F or below. Food placed in walk-in.
2.0
25.
Remember to check thermometers often. Battery is low for digital thermometer. Calibration is needed for metal stem thermometer.
0.0
29.
All employees who prepare/ cook food must wear an effective hair restraint.
0.0
35.
Single service cups stored unprotected over stacked in cups dispenser. If over stacked in cup dispenser place plastic sleeve over cups.
0.5
40.
Gaskets found poorly cleaned. Additional cleaning is needed in refrigerator prep unit, on side of fryers and table tops.
0.5
45.
Ceiling in front of freezer in poor repair. (Leaking) floors in freezer dirty and ice built up. Walk-in refrigerator needs cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Remember to use prep sink to obtain water for cooking purposes. check outside storage wiring. Air returns need additional cleaning. (front covers in dining area)
7 metal stem food insertion thermometers were 10 to 70 degrees F from accurate.
1.5
11.
Multi-use food contact utensils and containers were not sanitized prior to air drying (sanitizer basin in 3rd compartment of utensil wash sink had soiled/oily water in it, 0ppm Quaternary Ammonia Sanitizer was in the solution). Need to clean/sanitize the soda nozzle mounts on soda dispensor in dining room, to remove slime mold.
2.5
17.
Need to repair walk in refrigerator floor and baseboard seams to be water tight and easily cleanable.
1.0
28.
Replace stall wall panels in restrooms (water-damaged beyon repair).
0.5
29.
Increase lighting to at least 50fc over all food prep surfaces. Increase light ot at least 10fc in walk-in refrigerator.
0.5
General Comments
Complete all remaining items on Transistional Permit List by March 12, 2008. Do not leave drive-thru window open when not in immediate use, flies will enter. Walk in refrigerator holding contents at 45F, recommendation is to have unit serviced.
