3-501.16(A)(1); Priority - Cheese sauce in one steam table well (double panned) was as low as 122F in a few middle areas...Hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by thoroughly stirring cheese sauce. NOTE: Stir steam table foods regularly to ensure they are maintained at 135F or above and don't dry out.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or below OR approved time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating foods and explaining and providing TPHC form to PIC.
1.5
28.
7-102.11; Priority Foundation - Bucket of wiping cloth sanitizer was not labeled with its contents...Working containers of cleaners, sanitizers, etc. shall be labeled with common name of product inside...CDI by labeling bucket of sanitizer.
0.0
33.
3-501.15; Priority Foundation - Three tightly covered containers of pico de gallo had time stamp of 12:11 pm, prepared today. A few containers were stacked on top of each other. Food depth was around 4-5 inches. At 4:05 pm, they were still as high as 48F in many parts (4 hours later)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water bath with frequently stirring, using rapid cooling equipment, adding ice as ingredient, arrange in equipment for maximum heat transfer (not stacking containers of cooling food) and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by uncovering pico de gallo and putting on ice.
0.5
37.
3-302.12; Core - A few bottles of cooking oil and salsa were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers and pans in storage were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate wet containers and pans and completely air dry them before stacking.
0.5
45.
4-903.11(A) and (C); Core - Stack of disposable cups by cash register was not completely down inside dispenser. Also, several boxes of disposable portion cups and lids were on floor under salsa self-service counter...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep cups down inside cup dispenser (protecting mouth contact surfaces) and elevate boxes of cups and lids above floor.
0.0
47.
4-501.11; Core - Several wire shelves in front prep area and back storage were rusty or peeling. One bottom shelf in walk-in cooler was damaged...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - Several food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, sink drainboard undersides, bean storage container exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
55.
6-501.11; Core - Holes were in mop sink/can wash walls, caulk was missing in interior corners of vent hood above cook line (grease was dripping in some areas), and several ceiling tiles were water stained in women's bathroom...Physical facilities shall be kept in good repair...Seal wall holes, replace caulk. After ensuring ceiling/roof leaks have been repaired, replace stained ceiling tiles.
0.5
55.
6-501.12; Core - Observed soiled walls, flooring corners, floor drains, pipes under sides and behind cooking line, and accumulated grease on vent hood...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
5-205.11; Priority Foundation; The handwashing sink near the three compartment sink. Had some equipment that was stored on splash and blocking the handwashing sink. A handwashing sink must be accessible at all times for employee use. CDI... The handwashing sink was not blocked.
1.0
41.
3-304.14; Core; There was a wiping cloth was stored splash guard of the handwashing sink. Wiping cloths must be stored in a sanitizer solution when not in-use. Once the cloth becomes dirty placed the cloth in the dirty linen container. CDI... The wiping cloth was placed in the dirty linen container.
0.0
47.
4-202.11; Core; The air-drying shelves are starting to rusty. All equipment must be in good repair.
0.0
47.
4-501.12; Core; There were two yellow and green cutting boards that had deep cuts and grooves on both sides of the cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3-501.16(A)(1) ; Priority; A large pot of black beans was on the stove held at a temperature of 116F. This potentially hazardous foods must be held hot at 135F or above. CDI.. The black beans were reheated to 165F.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean Plastic bottles were held in a container that had water in the bottom of the container. Clean items must be held in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. CDI.. The bottles were placed at the three compartment sink to be washed again.
0.5
45.
4-502.13; Core; A single service cup was stored in a container of salsa in the walk-in cooler. Single service items must not be used as a multi-use utensil. CDI.. The single service cup was removed from the salsa.
0.0
49.
4-601.11(B) and (C); Core; Clean around the grill area. Clean around the cooking equipment. Equipment must be free of Food residue, and other debris.
5-205.11; Priority Foundation; There was storage in the handwashing sink beside the three compartment sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. The items were moved our of the handwashing.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were some dishes that were stacked wet.
1.0
47.
4-501.11; Core; The shelves in the the air drying section are stating to rust. All equipment must be in good repair. This is a repeat item
0.0
49.
4-601.11(B) and (C); Core; Clean around the deep fryers and grill area. Clean around the food prep area. Clean out the bottom of the cold hold unit that hold the lettuce and cheese to remove the food debris. Clean the gaskets on the cold hold units.
0.0
54.
5-501.113; Core; The dumpster doors were open. The dumpster was not not being used. All dumpster doors and lids must be closed when trash is not being placed in the unit.
3-501.16(A)(1) ; Priority; Cooked onions were being held hot at 120F. Cooked Green Peppers were being held hot at 110F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food items were reheated to 170F.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.5
47.
4-501.12; Core; The green cutting boards had deep cuts on both sides. Surfaces such as cutting blocks and boards that are subject and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized.
0.0
48.
4-501.19; Priority Foundation; Dishes were being washed in water with a temperature of 104F. The temperature of the wash solution in the three compartment sink must be maintained at a temperature of no less then (110F). CDI.. More hot water was added to the water temperature. The water temperature was at 111F before the end of the inspection.
0.5
54.
5-501.113; Core; The dumpster doors were open and not being used. All dumpsters doors and lids must be closed when trash is not being placed in the unit.
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
5-205.11; Priority Foundation; Spray bottles were being stored on the splash guard of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI... The spray bottles were moved.
0.0
16.
4-601.11 (A); Priority Foundation; There were several food items that were stored as clean but had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed back at the three compartment sink to be washed again.
1.5
28.
7-201.11; Priority; There were several sanitizer and spray bottles that were stored up against the single service cups with no barrier in between the two items. All toxic materials must be stored in a manner to prevent contamination of the single service items. CDI... The spray bottles were moved away from the cups.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were some dishes that were stacked wet.
0.5
48.
4-501.19; Priority Foundation; Dishes were being washed in water at a temperature of 86F. The temperature of the wash solution in the three compartment sink must be maintained at no less than 110F. CDI.. More hot water was added to the three compartment sink. The temperature of the water was 112F before the end of the inspection.
0.5
49.
4-601.11(B) and (C); Core; Clean around the grill and cooking equipment. Clean the shelves around the cooking equipment. Clean the air dying shelves.
0.0
55.
6-501.12; Core; Clean the floor on the serving line to remove the food debris. Clean the floor and walls around the sinks and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Sent report to PIC and EHS verified it was received during inspection.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification visit to be made on Thursday, 1/16/2020 to evaluate completion of Items #20 and #46 (4-302.14). Follow-Up: 01/16/2020
OTHER TEMPERATURES TAKEN: Corn/tomato salsa/make line top: 39-46F; Queso fresco/make line top: 54-56F; Cheese sauce/steam table: 142-153F; Tofu/reheat to hot hold: 171-180F; Chicken pieces/final cook temperature: 129-190F; Red salsas/salsa bar: 38-45F; Green salsa/salsa bar: 43-47F...*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...Verification visit to be made on Friday, August 2, 2019, to evaluate completion of Item #20 on this report. Follow-Up: 08/02/2019
*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.
*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)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Boost Hot water so that its coming out more than 110 degrees at 3 comp sink. Store mops inverted in can wash area. Will return to check on the compliance of the pipes and proper air gap Follow-Up: 07/25/2016
The sanitizer, in the utensil washing sink and buckets, were holding below 200ppm for quaternary ammonia sanitizer. The concentrate container seems low. Watched the process of the dispensing unit distributing sanitizer and there seems to be air gaps that prevent full concentrate and water properly mixed together. Quat sanitizer must be in between 200-400ppm. Clean the pink build-up on the inside of the ice machine.
1.5
17.
Mixed shredded cheese was holding in between 39-53F on the prep line, on ice. Potentially hazardous foods are to be cold held at or below 45F. Made suggestion of icing the sides of the container in an attempt to better cold hold the cheese. Another suggestion would be to lower the amount of cheese inside of the container and keep back-up supplies inside of the reach-in cooler.
2.0
26.
The containers, holding the dry foods, are too big for the lids that are covering them(round containers and lids). Need tight fitting lids to help keep dry foods protected from outside contaminants.
0.5
34.
There were some clean containers stacked on top of each other before air-drying was complete. Multi-use containers are to air-dry by either cross stacking or separation.
0.5
36.
Replace the rusted shelving and brackets above the utensil washing sinks with shelving that meets the standards of the National Sanititation Foundation (NSF) or equivalent. Replace the torn gaskets on the walk-in and prep line cooler doors. Replace the sprayer, at the utensil wasihng sinks, that is peeling and no longer in good repair. Replace the cracked containers and lids in the facility. Replace the stained soda nozzles at the soda fountain machine. Must be in good repair.
0.5
40.
Clean the gritty build-up underneath the prep/holding tables on the cook line. Clean the food debris inside of the prep line cooler. Clean the shelving, beside of the register, holding the dry foods.
0.5
43.
Handwashing station, beside of the utensil washing sink, did not have any paper towels. All handwashing stations must have hand soap and paper towels. Move the handwashing signs from over the prep sink, to over the hand sink.
0.0
45.
The flooring, on the front line and utensil washing area, was in bad repair with holes in different areas. Must be in good repair. Clean the walls behind the dry food storage area. Clean the wall, around the handwashing sink, located on the prep line.
1.0
46.
Clean the dust build-up found on the ventilation units above the handwashing sink, closest to the register.
0.5
49.
No documentation of approved training - no credit awarded.
Mixed shredded cheese was holding between 53-57F on the prep line, on ice. Potentially hazardous foods are to be cold held at or below 45F. Made suggestion of icing the sides of the container in an attempt to better cold hold the cheese. Another suggestion was made to keep the shredded cheese inside of the prep cooler during the slow times to have a more controlled area of maintaining temperatures.
2.0
21.
Need warm water available at the handwashing sinks in both restrooms. The automatic water dispensers make it difficult to get the desired warm water for efficient handwashing. Adjust hand sink to have the availability of warm water from the spout.
0.0
26.
Open bag of sugar was found in the dry storage area. There were also some containers, holding dry seasonings, that were not closed all the way. Dry foods are to be protected during storage. Make sure that lids are closed all the way and open bags are moved to containers with lids.
0.5
34.
There were some clean containers stacked on top of each other before air-drying was complete. Multi-use containers are to air-dry by either cross stacking or separation.
0.5
36.
Replace the rusty shelving and brackets in the kitchen area, walk-in cooler, and above the utensil washing sink with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Replace torn gaskets on the door of the walk-in cooler and prep cooler. Peeling cabinets found on the front line. Replace or repair the sprayer with the exposed hoses, at the utensil washing sink. Bottom part of two prep tables, beside of the walk-in cooler, that have a lot of rust build-up. Replace the damaged containers in the facility. Food contact surfaces must be in good repair.
1.0
40.
Clean the black build-up around two nozzles located at the soda fountain machine.
0.0
45.
The flooring, on the front line and utensil washing area, was in bad repair with holes in different areas. Must be in good repair. Wall damage at the prep sink, from the sprayer.
1.0
46.
Replace the blown light bulbs inside of the hood system. Clean the dust build-up above the hand sink located on the front line. (Check lighting in the prep and utensil washing sink areas. Looks to be some bulbs being blown.)
0.5
49.
No documentation of approved training - no credit awarded.
A stack of single service trays were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination.
0.5
36.
Replace the rusty shelving and brackets in the kitchen area, walk-in cooler, and above the utensil washing sink with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Replace torn gasketon the door of the walk-in cooler. Peeling shelving found on the inside of the prep coolers, on the prep line. Peeling cabinets found on the front line. Replace or repair the sprayer with the exposed hoses. Replace the cracked/chipped lids and containers in the facility. Sprayer, at the prep sink, was broken off of the pipe. Food contact surfaces must be in good repair.
1.0
40.
Clean the food debris inside of the prep cooler, on the prep line. Clean the gritty build-up underneath the prep table beside of the fryer. Clean the shelving inside of the walk-in cooler. Clean the build-up around the nozzles located at the soda fountain machine. Clean the dust build-up on the right side of the ice machine, at the soda fountain machine.
0.5
45.
The flooring, on the front line, was in bad repair with holes in different areas. Must be in good repair.
1.0
46.
Clean the dust build-up on the fan guard located in the walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
The mixed cheese, on the prep line, was holding between the temperatures of 45-59F, while on ice. Do a better job of putting ice under and around the container of cheese during storage and to help maintain 45F or below. Potentially hazardous foods must be hot held at or below 45F.
2.0
35.
Single service bowls were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination. Bowls were voluntarily discarded.
0.0
36.
Replace the rusty shelving and brackets in the kitchen area, walk-in cooler, and above the utensil washing sink with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Replace torn gasketon the door of the walk-in cooler. (Work order on the replacement of the torn gasket at the prep cooler door.) Peeling cabinets found on the front line. Replace or repair the sprayers with the exposed hoses. Replace the cracked/chipped lids and containers in the facility.
1.0
40.
Clean the build-up on the bottom shelves of the prep tables, in the back. Clean the build-up on the outside of the ice dispenser, located at the soda fountain machine. Clean the black build-up around one of the nozzles for the soda fountain machine.
0.5
43.
There was a leak on the pipe of the handwashing sink located on the front line. Must be in good repair.
1.0
45.
The flooring, on the front line, was in bad repair. Must be in good repair. Clean the wall above the utensil washing sinks. Replace the stained ceiling tile in the men's restroom.
1.0
46.
Blown light bulb found in the hood system. Clean the dust build-up around the vent, located on the front line. Clean the dead bugs in the light shield in the back storage area. Replace the cracked light shield in the back storage area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
(Beans are no longer put into the cooler. Beans are kept inside of the hot holding unit overnight. Make sure the unit maintains potentially hazardous foods at or above 135F.) (Need new servsafe for next inspection. Current servsafe will qualify for 2 bonus points for next inspection due to the 3yr rule.)
Employee, working the register, went to put gloves on and help with the prepping of an order. Talked to the employee about needing to washing hands when going from register to prepping.
2.0
11.
Make sure that clean multi-use items, put into the sanitizer, are left there for two minutes. Witnessed worker putting a clean utensil in the sanitizer water for a few seconds. That will not sanitize the utensil all the way.
0.0
35.
Stack of drinking cups were stored directly on top of the plastic sleeve, protecting another stack of drinking cups. Do not store the cups on top of the plastic, but inside of the plastic sleeve to help protect against outside contaminants.
0.5
36.
Replace the rusty shelving and brackets in the kitchen area, walk-in cooler, front reach-in prep cooler, and above the utensil washing sink with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Replace torn gaskets on the reach-in cooler located on the front line and walk-in cooler. Peeling cabinets found on the front line. Replace or repair the sprayer with the exposed hose. Replace the peeling shelves inside of the prep line cooler. Replace the bottom prep shelf on the back line of the facility. Replace the torn sprayer for the prep sink.
1.0
40.
Clean the build-up around the nozzles and ice dispenser of the soda fountain machine. Clean the gritty build-up underneath the prep tables, on the cook line, holding cooking equipment and containers.
0.5
43.
There was a leak on the pipe of the handwashing sink located on the front line. Must be in good repair.
1.0
45.
The flooring, on the front line, was in bad repair. Must be in good repair. Fill in the holes on the wall, located around the hand sink on the back line. Clean the walls beside of the dry storage area. Replace the stained ceiling tiles in the restrooms.
1.0
46.
Blown light bulb found in the hood system. Clean the ventilation build-up just above the handwashing sink, on the front line. Clean the dust build-up above the drink machine area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Container was stored in the basin of the handwashing sink. Hand sinks must be accessible for staff to be able to wash their hands when soiled. Container was taken out of the sink basin.
0.0
14.
The pinto beans, in the walk-in cooler, did not meet the required temperature of 45F after cooling for 6 hours. The pinto beans were prepped Sunday, cooled overnight, and did not reach the required temperature of 45F after 6 hours of cooling. Cooling parameters (135F-70F) 2hours, (70F-45F) 4 hours. Pinto beans were voluntarily discarded.
2.0
17.
The pinto beans, in the walk-in cooler, were holding in between 51-53F. Potentially hazardous foods must be cold held at or below 45F. Pinto beans were voluntarily discarded.
2.0
23.
The pinto beans were not cooled properly. There were a lot of pinto beans inside of the container that it was stored inside of. The person in charge told me that the beans were put on ice and even put some ice inside of the container holding beans. Made suggestion to lower the amount of beans in the container when cooling. There was way too many beans in that container to efficiently cool down within a 6 hour time span. Also, made suggestion of using a chill wand to cool down the middle part of the food, during the cooling process.
1.0
26.
Open bag of sugar was found in the facility. Once opened, dry foods must be stored properly to help protect against outside contamination. Made suggestion of using container with lid or resealable storage bag.
0.5
35.
The plastic sleeve to some of the drink cups were lowered and not protecting the cups during storage. Either keep the plastic sleeve up on the disposable drinking cups or invest in a cup dispenser to protect the cups during storage.
0.5
36.
Replace the rusty shelving and/or brackets in the kitchen area, walk-in cooler, front reach-in prep cooler, and above the utensil washing sink with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Replace torn gaskets on the reach-in cooler located on the front line. Peeling cabinets found on the front line. Replace or repair the sprayer with the exposed hose. Replace the peeling shelves inside of the prep line cooler. Replace the bottom prep shelf on the back line of the facility.
1.0
43.
The hand sink, on the back prep line, was not working properly. Water was not coming out without some type of noise being made. There also was not much water coming out faucet. Must be in good repair.
1.0
45.
The flooring, on the front line, was in bad repair. Must be in good repair. Clean the wall behind the clean multi-use containers, in the back storage area.
0.5
46.
Replace the two blown light bulbs found in the hood system.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Two whisk, in the clean storage area, had a lot of build-up on them. Soiled container found in the clean storage area. Found one tea nozzle, unsweet, that had build-up on the inside. Food contact surfaces must be cleaned and sanitized.
1.5
17.
Shredded cheese was holding in between the temperatures of 45-53F in the front line prep area. Made suggestion of adding water and ice around the sides of the containers holding the cheese to help maintain holding temperature of 45F or below.
2.0
25.
One metal stemmed food thermometer was holding at 24F in an ice/water mixture. It must read at 32F in ice/water mixture. Needs to be calibrated daily in order to read accurate temperatures of foods on the line.
0.5
36.
Replace the rusty shelving and/or brackets in the kitchen area, walk-in cooler, and front reach-in prep cooler with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Replace torn gasket on the reach-in cooler located on the front line. Peeling cabinets found on the front line. Replace or repair the sprayer with the exposed hose.
1.0
40.
Clean the build-up on the sprayer for the prep sink. Clean the back side of the undersides of the fountain drink machine.
0.0
43.
The paper towel dispenser, in the back, was dispensing out any paper towels for drying hands. The toilet, for the men`s restroom, was not flushing. Must be in good repair.
0.0
45.
The flooring, by the prep cooler, was in bad repair. Clean the wall behind the clean multi-use containers, in the back storage area. Clean the food debris on the ceiling, above the prep sink. Fill in the holes on the wall, beside the handwashing sink in the back.
0.5
46.
Cracked light shield found above the clean mult-use container storage area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found corn with pico de gallo salsa at 55F in front salsa bar. It shall be kept at 45F or less.
2.0
23.
Found corn with pico de gallo at 55F in walk-in cooler after about 3 hours. Also found cooling red salsa at 49F in walk-in cooler after about 2.5 hours. These cooling salsas were tightly covered and were in containers with 4 to 6 inch depth. They were also in containers that were stacked on top of each other. When preparing salsas, use all pre-chilled ingredients so that these salsas cool down rapidly to 45F or less within 4 hours after preparation...Do not tightly cover them to allow for quicker cool down. Cool in shallow containers of 2 to 4 inch depth. Do not stack containers of cooling foods on top of each other to allow for fast cool down...Consider cooling these salsas on top shelves of walk-in cooler with covers off the containers until they have cooled down to 45F or less (the cool breezy air circulates well in top part of walk-in)...Use calibrated thermometer to ensure proper cool down.
1.0
25.
One metal stemmed food thermometer read 18F in ice-water bath. It shall read 32F, plus or minus 2 degrees F, in ice-water bath...Ensure all metal stemmed food thermometers are calibrated daily to ensure accuracy.
0.5
36.
Replace the rusty shelving and/or brackets in kitchen area, walk-in cooler and front reach-in refrigerator with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Also replace the rusty soda syrup box rack...Caulk around splash guards by handwashing sinks. Re-attach loose splash guards as necessary...Discard the cracked or damaged food containers, lids and ice scoop replace as necessary...Remove stickers/sticky residue from exteriors of food containers...Repair/replace the damaged metal covers used to cover the front refrigerated prep area...Discontinue using the square plastic storage containers with holes in them since they are difficult to clean.
0.5
40.
Clean the following surfaces and areas: undersides of some food preparation tables and sink drainboards--side metal holders and bracket areas (around screws) for cutting boards at main front food preparation area--undersides of trash cabinets in dining area (consider sealing the wood in these areas with enamel paint)--a few dining area baby high chairs--interior of far left sanitizing sink of 3-compartment sink--handwashing sink "bowl" by main service area (large amount of food debris found in this sink at time of inspection).
0.5
43.
The "warm" tempered water at handsinks in bathrooms was 83-84F today after running faucets for a few minutes. For these tempered water faucets, recommend that the temperature be around 90F.
0.0
46.
The lighting over cooking equipment under vent hood was 35-36 ft-candles and over the chip dispensing area it was 33 ft-candles. Over the ice bin it was 42-44 ft-candles. Provide at least 50 ft-candles of shielded light over all cooking areas, chip and ice dispensing areas and over all dishwashing areas.
0.0
47.
Keep items off the floor of mop sink/can wash (mop buckets, mops, brooms, etc.) to facilitate the use of this sink for proper cleaning of maintenance items and trash cans.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Risk category assessment: According to manager, only pinto beans, black beans and corn are heated/cooked and then cooled down. The other foods that are heated/cooked and hot held are discarded at the end of the day...Suggest risk category change from category 4 to 3 or 2.
Still found many food containers and trays being stacked while wet. Completely air dry these items before stacking them (cross stack them so they air dry better).
1.0
36.
Replace the rusty shelving and wall-mounted brackets (by 3-compartment sink) and in walk-in cooler with shelving and/or brackets that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Caulk around splash guards by handwashing sinks. Re-attach loose splash guards as necessary...Discard the cracked or damaged food containers and lids and replace as necessary...Remove sticky residue from exteriors of food containers...Repair/replace the damaged metal covers used for the refrigerated prep area...Replace the damaged electrical cord on the large Waring mixer.
0.5
40.
Clean the following surfaces and areas: undersides of some food preparation tables and sink drainboards--dunnage racks--soda syrup box racks by office--side metal holders and bracket areas (around screws) for cutting boards at main front food preparation area--undersides of trash cabinets in dining area (consider sealing the wood in these areas with enamel paint)--condenser fan guards in walk-in cooler--legs on equipment--dining area baby high chairs and booster seats.
0.5
43.
In both men`s and women`s bathrooms, the "warm" water at handsinks did not exceed 73-75F. Provide warm running water at handsinks. For these tempered water faucets, it is recommended that the temperature be around 90F...No paper towels were available at handsink to left of 3-compartment sink. Provide and maintain paper towels at this sink at all times.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: The "Hours of Training" verification letter MUST be kept with ServSafe certificate at all times to ensure that proper number of training hours has be documented in writing...NOTE about top cold holding areas in front service area: Do not overfill containers with salsa, sour cream or any other food to ensure these foods stay at 45F or less. Do not fill containers above fill lines on containers.
Found two employees` drinks near take-out cups. Store ALL employees` drinks below and away from food, food preparation areas, food equipment/utensils and take-out cups, containers, etc. to prevent contamination of these items. (CDI-Drinks were moved or discarded)
1.5
16.
Rice in cooker was at 126F. It shall be kept at 135F or above. Reheat this product to 165F and then maintain it at 135F or above afterwards. (CDI-Rice was reheated properly)
2.0
17.
Found several incorrect temperatures of salsas (see temperature chart). ALL salsas must be maintained at 45F or less if they come out of a can, a bag or are made from fresh tomatoes. (CDI-Salsas were cooled properly)...NOTE: Remember that the salsa bar refrigeration unit must be pre-chilled BEFORE any already chilled salsas are put into it. Do not overfill salsa bowls to ensure salsa is maintained at 45F or less.
2.0
19.
Re-label the bottle that contains bleach (label had worn off).
0.0
23.
After assembling pico de gallo with tomatoes, ensure the product cools to 45F or less within 4 hours. Use shallow metal containers with only 2 inch food depth to allow quicker cooling.
0.0
25.
Today metal stemmed thermometer used to check food temperatuers read 40F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees F, when using this method. Calibrate daily to ensure accuracy...Observed the dial cover on thermometer is badly cracked. Discard this thermometer and replace it. Consider replacing it with a digital metal-stemmed thermometer instead.
0.5
26.
Found an open bag of rice. Once dry food packages or bags are opened, store left over dry foods in labeled containers with tight-fitting lids.
0.0
34.
Found numerous food containers being stacked while wet. Completely air dry these items before stacking them (cross stack them so they air dry better).
0.5
36.
Replace the rusty shelving and wall-mounted brackets (by 3-compartment sink) and in walk-in cooler with shelving and/or brackets that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Caulk around splash guards by handwashing sinks. Re-attach loose splash guards as necessary...Discard the cracked or damaged food containers and lids and replace as necessary...Remove the excess stickers and sticky residue from exteriors of food containers...Repair/replace the damaged metal covers used for the refrigerated prep area...Remove the foil from the plastic basket where plastic ramekin cups are stored...Replace the damaged electrical cord on the large Waring mixer.
0.5
40.
Clean the following surfaces and areas: undersides of some food preparation tables and sink drainboards, including rolled edges--dunnage racks--soda syrup box racks by office--corners, cracks, crevices and hinge areas of stainless steel chip dispenser in front--side metal holders and bracket areas (around screws) for cutting boards at main front food preparation area--undersides of trash cabinets in dining area (consider sealing the wood in these areas with enamel paint)--large food scale--front formica/wood cabinets (especially in corners)--wire shelving in dry storage and in walk-in cooler--condenser fan guards in walk-in cooler--legs on equipment/tables--interior back grates of front service area refrigerator--dining area baby high chairs and booster seats...Remove the accumulation of condensation in the interior of this front refrigerator.
0.5
43.
In both women`s and men`s bathrooms, clean the soiled diaper changing areas...In both men`s and women`s bathrooms, the "warm" water at handsinks did not exceed 51-60F. Provide warm running water at handsinks. For these tempered water faucets, it is recommended that the temperature be around 90F...Clean the soiled walls by the toilet in men`s bathroom...Repair the damaged wall surface in men`s bathroom (by paper towel dispenser) so this surface is smooth and easily cleanable.
1.0
44.
Keep doors closed on garbage dumpsters whenever garbage is in them...Remove the small amount of excess trash and debris from ground around dumpsters and properly dispose of these items.
0.0
45.
Clean the soiled flooring in the walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Ensure there are no boxes, maintenance equipment (brooms, etc.), lids, etc. stored on floor by handwashing sinks, or near handsinks or on handsinks.
Found a few employees` drinks near take-out cups. Store ALL employees` drinks below and away from food, food preparation areas, food equipment/utensils and take-out cups, containers, etc. to prevent contamination of these items. (corrected during inspection)
0.0
25.
Two metal stemmed thermometers read 20F and 38F respectively when calibrated using ice-water method. They shall read 32F, plus or minus 2 degrees F, when using this method. (calibrate daily to ensure accuracy)
0.5
26.
Found open bag of sugar. Once packaged/bags are opened, store remaining dry foods in labeled containers with lids.
0.0
34.
Found several food containers being stacked while wet. Completely air dry these items before stacking them (cross stack them so they air dry better).
0.5
35.
Clean the soiled lid holders in customer self-service area...Found unprotected plastic cups by cash register. Keep plastic sleeves on these cups with sleeves pulled up to top cups on stacks...Found paper food wraps under/near pipes with dripping condensation. Do not store wraps in this area to prevent contamination from condensation.
0.5
36.
Replace the rusty shelving and wall-mounted brackets (by 3-compartment sink) in restaurant with shelving/brackets that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Caulk around splash guards by handwashing sinks. Re-attach loose splash guards as necessary...Discard the many cracked or damaged food containers and replace as necessary...Reattach the peeling/damaged stripping on front wooden cabinet...Remove the excess stickers and sticky residue from exteriors of food containers.
0.5
40.
Clean the following surfaces and areas: undersides of some food preparation tables and sink drainboards, including rolled edges--dunnage racks--soda syrup box racks by office--corners, cracks, crevices and hinge areas of stainless steel chip dispenser in front--side metal holders for cutting boards at main front food preparation area--undersides of trash cabinets in dining area (consider sealing the wood in these areas with enamel paint)--large food scale--front formica/wood cabinets--some wire shelving in facility--condenser fan guards in walk-in cooler--Champion burner drip trays--exteriors of napkin holders in customer service area.
0.5
43.
In both women`s and men`s bathrooms, clean the soiled diaper changing areas (inside and outside surfaces of these areas)...In women`s bathroom, provide warm running water at handsink (did not exceed 72F after several minutes--recommend that the temperature be around 90F)...Clean the soiled walls by the toilet in men`s bathroom.
1.0
44.
Keep doors closed on garbage dumpsters whenever garbage is in them...Provide a plug for the left dumpster.
0.0
46.
Remove the excess grease that has formed drips inside ventilation hood...Clean the soiled light globes under vent hood.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found an employee`s drink on top of soda syrup box by office. Store all employees` drinks below and away from food, food preparation areas and food equipment/utensils.
0.0
17.
At main food preparation area, found sour cream at 48-49F and shredded cheese in reach-in refrigerator below at 50F. These cold foods shall be kept at 45F or less...Check this refrigeration unit regularly (by checking food temperatures on top and in unit below) to ensure foods are being kept at 45F or less.
2.0
19.
Found small cans of "Heat It" (sterno) above and next to food. Store these cans of "Heat It" below and away from food, food preparation areas and food equipment and utensils.
1.5
25.
Found one of three metal stemmed thermometers that read 42F when calibrated using the ice-water method. It shall read 32F, plus or minus 2 degrees F.
0.0
26.
Found open bag of sugar. Once packaged/bags are opened, store remaining dry foods in labeled containers with lids.
0.0
36.
Replace the rusty shelving in restaurant with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Caulk around splash guards by handwashing sinks...Discard cracked or damaged food containers and utensils and replace as necessary...Remove paper lining trays and baskets (where plastic take-out sauce cups are located)...Remove the peeling/damaged stripping on front wooden cabinets and replace or paint exposed wood with enamel paint...Repair the leaking cold water faucet located to left of 3-compartment sink...Do not use paper towels to absorb moisture in fresh cilantro container. Use only an approved food contact material.
0.5
40.
Clean the following surfaces and areas: undersides of some food preparation tables and sink drainboards--dunnage racks--exteriors of some cooking equipment and dry food storage containers--soda syrup box racks by office--corners, cracks and crevices of stainless steel chip dispenser in front--side metal holders for cutting boards at main front food preparation area--undersides of trash cabinets in dining area (consider sealing the wood in these areas with enamel paint)--spray rinse arms at sinks--large food scale--lower shelves below food prep tables
0.5
44.
Remove the grease from exteriors of grease dumpster and from ground around this dumpster (consider using kitty litter to absorb grease on ground)...Keep garbage dumpster door closed whenever garbage is in it. Provide a plug for open hole on bottom back of dumpster...Thoroughly clean the ground in dumpster enclosure to keep insects from being attracted to this area (observed some flies around this area).
0.5
49.
Documentation of approved training - 2 point credit awarded.
At main food preparation area, found sour cream at 48-49F and shredded cheese at 48-51F. These cold foods shall be kept at 45F or less...Check this refrigeration unit regularly (by checking food temperatures on top and in unit below) to ensure foods are being kept at 45F or less.
2.0
34.
Found many food containers being stacked while wet. Completely air dry these items before stacking...Clean the soiled containers where food utensils are stored in back storage area.
0.5
36.
Replace the rusty shelving in restaurant with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Caulk around splash guards by handwashing sinks...Discard cracked food containers and replace as necessary...Remove paper lining trays and baskets (where plastic take-out sauce cups are located)...Remove stickers from exteriors of storage containers...Remove the peeling/damaged stripping on front wooden cabinets and replace or paint exposed wood with enamel paint.
0.5
40.
Clean the following surfaces and areas: undersides of some food preparation tables--dunnage racks--exteriors of some cooking equipment--soda syrup box racks by office--corners, cracks and crevices of stainless steel chip dispenser in front--cracks under cutting boards at main front food preparation area--hinges on bean cooker--some condiment holders at customer service area--baby high chairs in dining area--undersides of trash cabinets in dining area (consider sealing the wood in these areas with enamel paint)--spray rinse arm at 3-compartment sink.
0.5
44.
Remove the grease from exteriors of grease dumpster and from ground around this dumpster (consider using kitty litter to absorb grease on ground)...Remove the old small grease containers along the wall of dumpster enclosure and properly dispose of them...Keep garbage dumpster door closed whenever garbage is in it. Provide a plug for open hole on bottom back of dumpster...Thoroughly clean the ground in dumpster enclosure to keep insects from being attracted to this area (observed many flies around this area).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found many plastic knives and forks in customer self-service area with their food contact sides down. Store this plasticware with handles going down and presented to the customer.
0.5
36.
Replace the rusty shelving above the 3-compartment sink and in walk-in cooler with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Caulk around the splash guards by handwashing sinks (after guards have been firmly mounted to wall)...Replace the missing or damaged caulk behind and beside food preparation sink kitchen.
0.5
40.
Clean the following surfaces and areas: undersides of some food preparation tables--dunnage racks--exteriors of some cooking equipment--soda syrup box racks by office--corners, cracks and crevices of stainless steel chip dispenser in front--interior of front reach-in refrigerator--some condiment holders.
0.5
44.
Remove the accumulation of trash and cardboard on ground under and around dumpster and properly dispose of it...Clean the exterior top of grease dumpster (large accumulation of grease observed here)...Keep garbage dumpster door closed whenever garbage is in it. (Provide a plug for open hole on bottom back of dumpster).
0.5
47.
Be sure not to store personal coats or other personal clothing on top of food containers or bags of food.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found many employee beverages stored above or beside food and take-out lids or other food/beverages containers. Store all employee beverages below and away from these items and food equipment/utensils. Beverages must be covered and consumed in a sanitary manner (a straw may be used).
1.5
19.
Found stainless steel clean, glass cleaner and other cleaners stored on top of food preparation table and near food contact equipment. Store all cleaners below and away from food, food contact areas, and food equipment/utensils.
1.5
25.
No thermometer observed in reach-in refrigerator below cold prep top ingredients in main food preparation area. Provide a thermometer accurate to plus or minus 2 degrees F....When calibrated using the ice-water method, metal stemmed thermometers read 25F, 26F, 28F and 40F respectively. Calibrate these thermometers daily to ensure accuracy.
0.5
35.
Found several unprotected stacks of plastic cups by cash register. Dispense these cups from an approved dispenser or cover them with their plastic sleeves up to rims of top cups on stacks...Found many plastic forks and spoons in customer service area that were stored with food contact ends down. Store this plasticware with handles going down (presented to the user) in their containers...Provide a splash guard to left of handsink near the main customer food preparation area to prevent contamination of plastic wrap and other items on the table to the left of this sink.
0.5
36.
Replace the rusty shelving above the 3-compartment sink with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Remove the duct tape and white plastic protective coating from the front food prep top covers and repair or replace these covers as necessary.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters and sink drainboards--compartment interiors and left drainboard of 3-compartment sink--formica cabinets in main food prep area--air filter for ice machine above Coca-cola machine in customer service--interior top areas of customer trash disposal cabinets--mobile carts
0.5
43.
Ensure there is warm tempered running water provided at handsink in women`s bathroom. Temperature did not exceed 84F but temperature of water in men`s bathroom reach 94F.
0.0
44.
Remove the small accumulation of trash and cardboard from ground around dumpster and dispose of properly.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed food service worker with gloves on use the broom to sweep up preparation area and then proceed to working with food again afterwards without removing gloves and washing hands. After contaminating plastic gloves in any way, discard gloves and wash hands before putting on new gloves.
2.0
10.
Found box of lettuce on floor in walk-in cooler. Elevate this box above the floor 6 to 12 inches using approved shelving. (Corrected during inspection)
0.0
11.
Quaternary ammonium (quat) sanitizer in one wiping cloth bucket was somewhat weak (borderline 200 ppm). Frequently change the sanitizer in these buckets so there is at least 200 ppm of quat at all times....Found three very soiled and greasy large container lids in storage. Clean and sanitize these lids before storing.
0.0
19.
Found several unlabeled bottles of chemicals. Properly label these bottles.....Found stainless steel cleaner and other chemical spray bottle on top of food preparation table. Store all cleaners below and away from food, food contact areas and food equipment/utensils.
1.5
25.
No thermometer observed in reach-in refrigerator below cold prep top ingredients in main food preparation area. Provide a thermometer accurate to plus or minus 3 degrees F........When calibrated metal stemmed food thermometers using the ice-water method, they read 26F, 27F, and 35F respectively. They shall read 32F, plus or minus 2 degrees F.
0.5
35.
Found many unprotected stacks of plastic cups by cash register. These cups shall be dispensed from an approved dispenser or covered with their plastic sleeves up to rims of top cups on stacks......Found many plastic forks and spoons in the customer service area that were stored with food contact ends down. Store this plasticware with handles going down (presented to the user) in their containers.
0.5
36.
Replace the missing caulking around the metal display insert at customer service area....Replace caulking between vegetable preparation sink and one splash guard.....Provide a splash guard to left of handsink near the main customer food preparation area....Replace the rusty shelving in walk-in cooler and in dry storage/utensil storage with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: chip dunnage racks--undersides of food preparation tables and counters and sink drainboards (including rolled edges)--compartment interiors of 3-compartment sink and left "clean dish" drainboard--some shelving--formica cabinets in main food preparation area and under customer service area--air filter for ice machine above Coca-Cola machine in customer service--interior top areas of customer trash disposal cabinets
0.5
44.
Found a large mattress, cardboard, other trash and grease on ground around dumpsters. Remove these items and dispose of properly. To remove grease, consider using kitty litter to absorb grease and then sweep up. Clean the exterior top and sides of grease dumpster (large amount of grease present).
0.5
45.
Clean the soiled floor areas in walk-in cooler and in and around floor drains....Remove excess water from walk-in cooler floor and in main food preparation area.
FOUND ONE METAL STEMMED THERMOMETER THAT READ 18 DEGREES F WHEN CALIBRATED IN ICE-WATER (WHEN CALIBRATING USING THIS METHOD, IT MUST READ 32F, PLUS OR MINUS 2 DEGREES F)..........THERMOMETER UNDER REFRIGERATOR WITH PREP TOP WAS READING AROUND 15F. PROVIDE AN ACCURATE AIR THERMOMETER IN THIS UNIT, ACCURATE TO PLUS OR MINUS 3 DEGREES F.
1.5
11.
FOUND FOOD DEBRIS ON CILANTRO AND ROBOT COUPE CUTTERS. THOROUGHLY CLEAN AND SANITIZE THESE CUTTERS. (CORRECTED ON SITE)
2.5
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: INTERIORS OF SANITIZING AND MIDDLE RINSE SINKS OF 3-COMPARTMENT SINK--UNDERSIDES OF SINK DRAINBOARDS AND FOOD PREPARATION TABLES, INCLUDING ROLLED EDGES AND LEGS--BOTTOM SHELVES OF FOOD PREPARATION TABLES, CHIP STORAGE DUNNAGE RACK, AND A FEW SHELVES IN WALK-IN COOLER--SODA BOX SHELVING--BACKSIDES OF SOME EQUIPMENT DOOR HANDLES--EDGES AND CRACKS OF REFRIGERATED PREP TOP (WHERE THE CUTTING BOARD IS INSERTED)--UNDERSIDES OF TRASH DISPOSAL CABINETS IN CUSTOMER DINING AREA--EXTERIOR OF KNIFE STORAGE PIECE (WHERE KNIVES ARE STORED IN SANITIZER)--BOTTOM SHELVES OF MOBILE CARTS, ESPECIALLY IN CRACKS AND CORNERS.........PAINT WITH ENAMEL PAINT THE BARE WOOD INSIDE UNDER THE CUSTOMER SERVICE TRASH STATIONS (BELOW THE HOLE WHERE THE TRASH IS THROWN). ALSO CAULK THE CORNERS SO THAT THESE AREAS ARE SMOOTH AND EASILY CLEANABLE...........REMOVE THE CARDBOARD PIECE UNDER FOOD CONTAINERS IN WALK-IN COOLER.
1.0
20.
PROVIDE A SPLASH GUARD TO LEFT OF HANDSINK NEAR THE MAIN FOOD PREPARATION AREA TO PREVENT SPLATTERING OF FOOD PLASTIC WRAP AND OTHER OBJECTS ON TABLE TO LEFT OF THIS SINK.
2.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (9) FOUND AN EMPLOYEE'S DRINK ON TOP OF SODA BOX. KEEP ALL EMPLOYEES' DRINKS BELOW AND AWAY FROM FOOD AND BEVERAGES, FOOD EQUIPMENT/UTENSILS, AND FOOD PREPARATION AREAS..........(28) CLEAN THE SOILED FLOOR DRAINS UNDER EQUIPMENT, SINKS AND ICE MACHINE...........(31) FOUND CLEANER BOTTLES STORED NEXT TO PLASTIC WRAP AREA AND ONE BOTTLE NEAR JUGS OF VINEGAR. KEEP ALL CLEANERS BELOW AND AWAY FROM FOOD AND FOOD CONTACT ITEMS AND AREAS..........2 PTS FOR SERVSAFE.
FOUND MANY UNCOVERED PLASTIC AND CARDBOARD CUPS BEING STORED BY THE CASH REGISTER FOR CUSTOMER USE. THESE CUPS SHALL BE STORED IN THEIR ORIGINAL PLASTIC SLEEVES (KEEP SLEEVES UP TO THE CUP ON THE TOP OF THE STACK), IN AN APPROVED DISPENSER OR IN ANOTHER MANNER THAT WOULD PROTECT THEM FROM CONTAMINATION........FOUND SOME SINGLE SERVICE ITEMS STORED WITH THE FOOD CONTACT SIDE FACING UP. KEEP THESE ITEMS INVERTED OR IN THEIR PLASTIC SLEEVES.
1.0
17.
CLEAN INSIDE THE SOILED THIRD COMPARTMENT OF THE 3-COMPARTMENT SINK (SANITIZING SINK)........PAINT WITH ENAMEL PAINT THE BARE WOOD INSIDE UNDER THE CUSTOMER SERVICE TRASH STATIONS (BELOW THE HOLE WHERE THE TRASH IS THROWN). ALSO CAULK THE CORNERS SO THAT THESE AREAS ARE SMOOTH AND EASILY CLEANABLE.
1.0
23.
FOUND GARBAGE DEBRIS AND CARDBOARD ON GROUND NEAR THE DUMPSTER. REMOVE THESE ITEMS FROM THIS AREA AND DISPOSE OF PROPERLY.
1.0
31.
FOUND WINDOW CLEANER NEAR SINGLE SERVICE CUPS CLEANERS NEAR FOOD CONTACT EQUIPMENT AND UTENSILS. KEEP ALL CHEMICALS BELOW AND AWAY FROM FOOD AND FOOD CONTACT AREAS........FOUND AN UNLABELED SPRAY BOTTLE--LABEL BOTTLE WITH ITS CONTENTS.
2.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (9) FOUND AN EMPLOYEE'S DRINK ON A FOOD PREPARATION TABLE. STORE ALL EMPLOYEES' DRINKS BELOW AND AWAY FROM FOOD, FOOD PREPARATION AREAS AND FOOD CONTACT EQUIPMENT/UTENSILS. HAVE A DESIGNATED AREAS FOR THESE DRINKS......(11) CLEAN THE ROBOT COUPE SLICER AND OTHER SMALL HAND SLICER--FOUND BUILDUP OF FOOD DEBRIS..........(15) FOUND TWO SOILED ROUND "PIZZA" SLICERS THAT ARE USED TO CUT QUESADILLAS. KEEP THESE SLICERS DRY AND ON A CLEAN SURFACE OR IN HOT WATER AT 140F OR ABOVE.........(20) FOUND A FEW HANDSINKS (IN THE FRONT AREA) THAT ARE CLOSE TO COVERED CONTAINERS OF CHIPS, EDIBLE SALAD BOWLS, AND PLASTIC WRAP. CONSIDER INSTALLING APPROVED SPLASH GUARDS ON THE HANDSINKS TO KEEP THE ABOVE MENTIONED ITEMS FROM BECOMING CONTAMINATED.............(34) FOUND MOPS, BROOMS, BUCKETS AND COILED HOSE ON TOP OF THE DRAIN OF THE CAN WASH. KEEP THE MOPS AND BROOMS HANGING UP AND THE HOSE COILED ON ITS OWN HOLDER..........PROCEDURES FOR COOLING FOODS--TO COOL DOWN BEANS AND OTHER FOODS PROPERLY, REMEMBER TO REDUCE THE QUANTITY OF FOOD WHEN USING THE ICE BATH METHOD. STIR FREQUENTLY. USE CONTAINERS THAT ARE 2" TO 4" IN DEPTH. KEEP IN MIND THAT THE FOODS SHOULD BE COOLED FROM 140F OR ABOVE TO 70F WITH 2 HOURS AND THEN FROM 70F TO 45F OR LESS WITHIN 4 MORE HOURS........2 PTS FOR SERVSAFE.
