3-501.16 (A)(2) and (B); Priority; Rice balls in the bottom of the salad flip-top cooler measured 45F, a cut tomato in the top of the salad cooler measured 56F, & pepperoni and eggplant in the bottom of the pizza flip-top cooler measured 45-47F. All other items in these coolers measured below 41F. CDI: Foods placed in the reach-in freezer and walk-in cooler to rapidly cool down to 40F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
1.5
41.
3-304.14; Core; A couple of soiled towels were being stored on the cooler prep surfaces...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: New towels placed in sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; A stack of metal containers were stacked together on the drying rack while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. CDI: Containers separated.
0.0
47.
4-501.11; Core; Shelving in the walk-in is peeling and beginning to rust...Equipment and components shall be maintained intact and in good repair/condition.
Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.5
49.
4-601.11(B) and (C); Core; Various surfaces in the kitchen are in need of cleaning, such as the outside of the dessert cooler, shelving inside of most of the coolers, and racks above prep surfaces in the kitchen...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
53.
5-501.17; Core; There are no covered receptacles in the women's restroom (aside from the large trash can under the countertop that doesn't have a true cover). Place at least one can with a cover in the women's restroom...A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: ServSafe certificates for Food Handlers DO NOT meet the requirements for food protection manager certification.
1.0
6.
2-401.11; Core - Three uncovered employee beverages were on food preparation table/cutting board tops...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Food employees shall drink from closed (covered) beverage containers...CDI by properly storing beverages.
0.5
9.
3-301.11; Priority - After pizza was removed from oven, food worker very briefly touched small part of pizza with his bare hands while cutting it...Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment...CDI by informing worker and PIC of requirement and worker proceeded to avoid touching RTE (ready-to-eat) pizza.
0.0
10.
5-202.12; Core - Hot water at women's and men's bathroom sinks did not exceed 95F and 96F respectively after running water several minutes...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks.
1.0
15.
3-302.11 (A)(4); Core - Several foods reach-in freezers/refrigerators and walk-in cooler (not cooling down) were uncovered. A few foods in dry storage were in uncovered/unsealed containers/bags...Unless actively cooling, foods in storage shall be covered or sealed...Cover or seal uncovered foods in storage.
1.5
15.
3-304.15 (A); Priority - Kitchen worker washing utensils/dishes handled soiled utensils with gloved hands and then proceeded to handle clean utensils with contaminated gloves...If used, single-use gloves shall be used for only one task such as working with soiled utensils or raw or ready-to-eat foods, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation...CDI by having worked discard soiled gloves and wash hands.
0.0
15.
3-304.11; Priority - Observed bottoms of food containers in direct contact with food below (no cover or barrier in between)...Food shall only contact surfaces of equipment and utensils that have been properly cleaned and sanitized...CDI by informing PIC of requirement. Remove bottoms of utensils from direct contact with foods.
0.0
16.
4-601.11 (A); Priority Foundation - Electric slicer stored in corner of storage room (not used today) had some dried food debris on it...Food contact surfaces shall be kept clean to sight and touch...CDI by cleaning/sanitizing slicer. NOTE: DO NOT store equipment soiled.
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 less OR time as a public health control can be used (such as for the butter pats)...CDI by properly refrigerating foods and explaining/providing TPHC procedure for butter pats.
1.5
23.
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods prepared from yesterday or longer ago had no dates (in reach-in refrigerators and walk-in cooler)...RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing required dates on foods.
1.5
24.
3-501.19; Priority Foundation - Pizza on counter top (on time control) had no time written on it to show when it had come out of oven (PIC stated it was removed from oven about 30 minutes ago)...TCS* foods on approved time control shall be marked with time when it came of oven...CDI by marking pizza with correct time.
0.0
33.
3-501.15; Priority Foundation - Pizza sauce was cooling in a very deep container (around 3 feet deep) with ice paddle in middle but no cooling around container exteriors...To cool TCS* foods, use shallow containers of 2-4 inches, rapid cooling equipment (ice paddles or freezer), ice-water baths with constant stirring, add ice as ingredient, arrange in equipment to provide maximum heat transfer, and/or loose cover or completely uncover cooling food if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles/containers of sauces and dry foods were not labeled...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
40.
2-402.11; Core - At least one kitchen worker had no hair restraint on head, and another kitchen worker had uncovered facial hair...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints that cover body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct food workers to don required hair restraints.
0.0
41.
3-304.14; Core - Several soiled/moist wiping cloths were on counter tops and hanging from worker's apron...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store soiled/moist wiping cloths as stated above.
0.5
43.
3-304.12; Core - Two knives were stored between counter tops (counter ends were soiled). A food dispensing scoop was buried in a dry food. A dispensing utensil was stored in room temperature water...During pauses in food prep or dispensing, food prep and dispensing utensils shall be stored on clean, dry surface (and washed, rinsed and sanitized every 4 hours if dispensing/preparing a TCS* foods) OR in food with handle extending out of food, or in hot water at 135F or above OR in running water dipper well...Store dispensing/prep utensils as stated above.
0.5
47.
4-501.11; Core - Several wire shelves were rusty, and at least one refrigerator door gasket was torn/damaged...Food service equipment shall be kept in good repair, and equipment components such as doors, seals and hinges shall be kept intact and tight...Replace shelves and gaskets with similar approved equipment.
0.5
47.
4-501.12; Core - Some cutting boards had deep knife cuts and stains...Cutting boards with scratches and scores shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.
0.0
47.
4-502.11(A) and (C); Core - Some food containers and dispensing tongs were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Some shelving (undersides), refrigerator door gaskets, microwave oven interiors, #10 can storage rack were soiled. Many clean food containers had old tape and sticky residues on exteriors...Equipment and utensils nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, and remove tape/residues from containers.
0.5
55.
6-501.11; Core - Spray rinse arm at dish machine area had missing hot water knob, and no hot water was available. Kitchen baseboard tiles were coming loose under dishwashing area...Physical facilities shall be kept in good repair...Replace spray rinse faucet hot water knob, and provide hot water under pressure. Resecure baseboard tiles where needed.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...Other food temperatures: Pizza sauce/cool/3+ foot deep container (2:42 pm): 98-160F (Temp1); Pizza sauce/cool/ice-water bath (4:46): 60-90F (Temp2); Meatballs/cool/walk-in cooler: 61-67F (Temp2)...NOTE: Do not cool large amounts of food all at once (such as sauce). Use more ice paddles filled with ice and cold water and ice-water baths to cool exteriors. Use cooling logs (provided) to ensure food is cooling fast enough: 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours.
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 less OR time as a public health control can be used (such as for the butter pats)...CDI by properly refrigerating foods and explaining TPHC procedure for butter pats.
1.5
37.
3-302.12; Core - Some bottles/containers of sauces and dry foods were not labeled...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
41.
3-304.14; Core - Containers of wiping cloth sanitizer were stored somewhat near clean equipment/utensils...Wiping cloth buckets of sanitizer shall be stored to prevent contamination of food and clean equipment/utensils...Store sanitizer buckets below and away from food and clean equipment/utensils.
0.0
47.
4-501.11; Core - Several wire shelves were rusty, and at least one refrigerator door gasket was torn/damaged...Food service equipment shall be kept in good repair, and equipment components such as doors, seals and hinges shall be kept intact and tight...Replace shelves and gaskets with similar approved equipment.
0.5
49.
4-601.11(B) and (C); Core - Some shelving, refrigerator door gaskets, #10 can storage rack were soiled. Many clean food containers had old tape and sticky residues on exteriors...Equipment and utensils nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, and remove tape/residues from containers.
0.5
53.
5-501.17; Core - No covered receptacle was in women's bathroom...A toilet room used by females shall be provided with a covered receptacle for sanitary disposal...Provide covered receptacle/trash can in women's bathroom.
0.5
55.
6-501.11; Core - Spray rinse arm at dish machine area had missing hot water knob, and no cold water was available. In kitchen, many ceiling light fixtures were burned out or not functioning correctly, resulting in dimly lit areas around kitchen...Physical facilities shall be kept in good repair...At dish machine spray rinse arm, provide hot water knob and provide cold running water under pressure. Replace burned out/nonfunctioning light fixtures to illuminate kitchen prep surfaces better (need at least 50 foot-candles of light on food prep surfaces).
0.5
General Comments
TCS* foods: Time-temperature control for safety foods
4-601.11 (A); Priority Foundation; A few utensils being stored as clean on dish rack with visible soil present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Soiled utensils were returned to the warewashing area to be properly cleaned and sanitized.
1.5
39.
3-305.11; Core; Several hermetically sealed boxes of cheese being stored under wire shelving directly on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor. Find a way to store all food off of the floor.
1.0
39.
3-307.11; Core; A container of chopped lettuce found being stored directly on another container of lettuce in the walk-in cooler. A container of cooked chicken wings in the 2 door reach-in freezer being stored directly on another container of chicken wings. Food shall be protected from all sources of contamination. Do not store containers of food directly on uncovered food.
0.0
39.
3-305.12; Core; Several containers of food in the tall freezer near the stove being stored uncovered; unit was found in a defrost cycle and slowly dripping liquid from fan inside. Food may not be stored under leaking water lines, or under lines on which water has condensed; or under other sources of contamination. CDI- Containers were covered during the inspection. Keep food containers covered.
0.0
51.
5-205.15; Core; Water leaking from plumbing fixtures at a few locations (spray nozzle at prewash sink, at handwashing sink near walk-in cooler, at prep sink, etc.). A plumbing system shall be maintained in good repair. PIC stated that a plumber is already scheduled to visit on 1/3/2023 and all leaks will be repaired then.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-401.11; Core; An employee cup w/ a straw & lid was being stored on the prep surface of the pizza cooler. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Store employee drinks on bottom shelves or in designated areas.
0.5
9.
3-301.11; Priority; Employee touched lettuce that was cut earlier in the day and cooling in the walk-in. Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI: Employee educated and touched lettuce was discarded.
2.0
16.
4-601.11 (A); Priority Foundation; A stack of metal 1/9 pans stored as clean were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Employee said that the containers are rarely used but they were sent back through dish in order to be cleaned and sanitized.
0.0
39.
3-305.11; Core; A container of cooked wings and a box of potatoes were stored on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor. Wings were placed on the shelf. Find a way to store all food off of the floor.
0.0
41.
3-304.14; Core; Several soiled wiping cloths were stored on the prep coolers. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for most quaternary ammonium). CDI: A bucket was filled with sanitizer (and labeled) and new cloths were placed inside.
0.5
47.
4-502.11(A) and (C); Core; Several plastic containers stored as clean were cracked. Utensils shall be maintained in good repair or discarded. Replace any damaged containers.
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 Report e-mailed to PIC; Printed vomit cleanup materials distributed by the State for the facility and the new employee illness reporting policy. Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-102.12 (A); Core; There was no certified food protection manager present during the time of the inspection; PIC states that the owner has certification but is not present in establishment today. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. EHS recommends having long-term employees obtain certification to ensure coverage throughout the day.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
6.
2-401.11; Core; Opened can of red bull above prep unit and employee drinks being stored on the prep sink near tall freezer. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Store employee drinks on bottom shelves or in designated areas. *Full points deducted for repeat item.
1.0
15.
3-302.11; Core; A few containers of food in the tall freezer being stored uncovered. Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. Keep food containers covered.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in middle prep unit with internal temperatures above 41F (see temperature chart). Ensure flip tops are closed throughout the day to minimize the rising of food temperatures. Time/temperature control for safety (TCS) foods shall be maintained at 41F or less for cold-holding. CDI- PIC adjusted prep unit to a lower temperature during inspection.
1.5
45.
4-502.13; Core; Romano cheese containers are being washed and reused to store balsamic and sugar. Single-service and single-use articles may not be reused. Discontinue re-using containers that are designed to be discarded once contents are used.
0.5
51.
5-205.15; Core; Plumbing under handwashing sink near walk-in cooler is leaking water when used. A plumbing system shall be maintained in a state of good repair. *Full points will be assessed on next inspection if violation still occurs.
1.0
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 dawnsercia@aol.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.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. Follow-Up: 02/22/2020
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. Michael Robinson (919)239-3334
*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. Follow-Up: 05/04/2018
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Gave operator updated Employee Health Policy form 1-B, reporting illness sheet, and foodborne illness sign. Labeling requirements for house-made balsamic vinaigrette: Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor For more information about Mobile Food Truck Requirements Contact Rebecca Robbins at: 919-856-7419
Great job today! Facility is clean and in good order. Monitor the sanitizer level closely as it is barely in-compliance. It really should be closer to 100 ppm chlorine.
Go to www.wakegov.com/food for updates and information.
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...Please fill out a quick on-line 11-question food service signage survey to help us educate your kitchen workers more effectively: Go to the following website: http://www.surveymonkey.com/s/wakefoodsignage
COMMENTS ON TIME AS A PUBLIC HEALTH CONTROL: Foods that were previously approved for time control (instead of temperature control) by our department can now be displayed for sale or service up to a maximum of 4 hours (according to the new North Carolina food service rules that went into effect on Sept. 1, 2012). The previously approved application/procedure for time control at the establishment (for cheese pizza) was corrected today to reflect the 4 hour time control now in effect...On Friday, December 7, 2012, a verification visit will be made to evaluate completion of Item #46 on this report. Follow-Up: 12/07/2012
After washing and rinsing dispensing tongs in 3-compartment sink, observed worker dip tongs in approved sanitizer for a few seconds. After washing and rinsing food containers and utensils at this sink, these items shall be immersed in approved sanitizer for at least 2 minutes.
0.0
17.
Found butter at 57-62F and raw cut tomato at 52F. Keep these foods at 45F or less. Do not store foods above "fill lines" on containers in refrigerated make line top areas to ensure foods are maintained at 45F or less.
2.0
25.
No thermometer was available in small wait station refrigerator. Provide a conspicuous thermometer accurate to plus or minus 3 degrees F in this unit.
0.0
26.
Found unlabeled containers of bread crumbs, powdered sugar, salt, and other spices. When removed from their original containers, properly label other dry food storage containers to denote contents.
0.5
38.
Replace the dishwasher digital wash/rinse temperature read out panel so you are always informed of the wash and final sanitizing rinse temperatures on dishwasher (maximum registering thermometer read 164F at rack. This is OK since sanitizing rinse of dishes at rack must be at least 160F. However, the dishwasher digital temperature read out must show at least 180 for final rinse temperature, as specified on manufacturer`s operation panel on machine)...No test strips were available to check concentration of quaternary ammonium sanitizer (QA). Provide sanitizer test strips or kits for this purpose. Concentration of this QA sanitizer shall be at least 200 ppm but should not exceed 400 ppm.
0.5
39.
Observed Osterizer blender in kitchen which is not approved equipment. Remove it from the establishment since it is for household use only. If replaced, do so with equipment that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
43.
Provide caulk in the corners and crevices of vanity counter tops in bathrooms (to keep water from seeping into these areas).
0.0
45.
Remove the peeling paint from walls in women`s and men`s bathrooms and repaint as needed...Clean the soiled sides and edges of toilet stall doors...Cover over the wall hole under hand washing sink in kitchen...
0.5
49.
No documentation of approved training - no credit awarded.
ONE EMPLOYEE BEVERAGE AT TAKE OUT STATION WITH NO LID...STORE ALL EMPLOYEE DRINKS WITH LIDS, AWAY FROM FOOD OR FOOD CONTACT SURFACES, AND IF NO STRAW IS USED, HANDS ARE TO BE WASHED AFTER CONSUMING BEVERAGE PRIOR TO RETURNING TO FOOD HANDLING
0.0
10.
WHOEL SHELL EGGS ARE STORED ON RACK ABOVE MEAT BALLS AND VERY CLOSELY OVER A LARGE CONTAINER OF PIZZA SAUCE, KEEP EGS STORED BELOW THESE AND OTHER READY TO EAT PRODUCTS
1.5
11.
SEVERAL UTNESILS FOUND WITH FOOD DEBRIS STILL PRESENT...REMOVE UNUSED ITEMS SO THAT THESE DO NOT IMPACT THE GRADE, IF PRESENT IN THE KITCHEN, IT IS CONSIDERED FOR USE IN THE ESTABLISHMENT
1.5
16.
PIZZA SETTING OUT AT 75F-80F AT PASS THROUGH AREA, MAINTAIN HOT FOODS 135F OR HIGHER, TILT RECOMMENDED FOR PIZZA OR A HOT HOLD UNIT
2.0
25.
PRODUCT THERMOMETER WAS OUT OF CALIBRATION BY 8 DEGREES, RECALIBRATED TO 32F ICE WATER METHOD
0.5
34.
STORE UTENSILS HANDLE UP IN CLEAN CONTAINERS
0.0
35.
INVERT SINGLE SERVICE PLATES, DO NOT STORE THEM NEAR EMPLOYEE DRINKS
0.5
38.
REPAIR DISH MACHINE TEMP GUAGES
0.0
46.
SEVERAL FIXTURES APPEAR TO HAVE BBEN ADDED, HOWEVER THEY ARE NOT FULLY LIT, PROVIDE MIN 50 FC SHEILDED LIGHT IN ALL FOOD PREP AREAS; CEILING INTAKE GRATES ARE IN NEED OF CLEANING
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
ITEMS #8-10, 12, 17, 18,23, & 24STILL TO BE COMPLETED BY FEB 07, 2012
