3-203.12; Priority Foundation; Shellstock tags are missing dates of when last shellstock was sold; facility receives live mussels and oysters on occasion. The date when the last shellstock is sold or served should be recorded on the tag and the tag should be retained for at least 90 days after this time. If shellstock is removed from its tagged or labeled container, ensure tag is kept with batch of shellstock and shellstock is not commingling with other shellstock from another container with different certification numbers. VR- EHS will return to verify that dates are being recorded on tags. See additional notes below.
1.0
28.
7-102.11; Priority Foundation; Spray bottle of sanitizer was missing the identifying label. Spray bottle previously labeled as Windex was holding bleach. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottles were labeled appropriately during the inspection.
1.0
33.
3-501.15; Priority Foundation; Cooked chicken wings and cooked mushrooms found on the speed rack at room temperature with an internal temperature of (90-93F). When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands/paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less, they may be transferred to large containers and tightly covered. CDI-Food taken to walk-in cooler to cool rapidly. ****Meat sauce in ice bath with chill wand and pasta on sheet pan in walk-in cooler observed cooling correctly.****
0.5
39.
3-305.11; Core; Upon entering walk-in cooler, containers of food found stored on the floor. Food shall be stored at least 6 inches above the floor and protected. CDI- Containers of food were relocated during the inspection.
1.0
47.
4-501.11; Core; Observed a few towels in the prep cooler on the line to soak up the accumulated water. Minor leak from spray nozzle at prewash sink near dishwasher. Equipment shall be maintained in a state of good repair and condition. GM is in the process of replacing spray nozzle at prewash sink. Repair prep cooler so that there is not water accumulating on the interior of this unit.
0.0
General Comments
VR - EHS WILL RETURN TO VERIFY THAT SHELLSTOCK TAGS ARE BEING PROPERLY RECORDED AND THAT TAGS ARE KEPT WITH BATCHES OF SHELLSTOCK ONCE REMOVED FROM PACKAGING. VERIFICATION VISIT SCHEDULED FOR AUGUST 9, 2024. Follow-Up: 08/09/2024
2-401.11; Core; Employee drink cup stored on shelf above food where heat lamps are on cook line. Employee drinks shall be stored where not a source of contamination. Store in designated area or on bottom shelf separate from food and food items.
0.0
10.
6-301.12; Priority Foundation; One of three hand sinks lacking paper towels. Hand sinks shall be provided with an approved hand drying device. Paper towels placed in dispenser. CDI
1.0
15.
3-302.11; Priority; Raw ground beef stored on shelf above cooked chicken wings and cooked sausage in walkin. Food shall be stored according to final cook temperature. Beef relocated. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food in cabinet unit on the cook line with food 44-45F and the air temperature 45F. Chicken and beef in small prep table stacked too high. Food in pizza area cabinet unit 43F and air measured at 41F after pulling the unit further away from the wall.
Food shall be 41F or less.
Food relocated from cabinet unit to cool and technician contacted to service unit. Don't use unit until repaired and maintaining temperature. Top portion of food stacked too high in small prep table relocated to walkin to cool.
1.5
39.
3-305.11; Core; Upon arrival a large marinara sauce bucket was on the floor in the kitchen near the cook line. Food shall be stored at least 6 inches above the floor and protected. Store on rolling cart or table.
0.0
43.
3-304.12; Core; Utensils stored in alfredo sauce and marinara sauce deep containers with less than half of an inch of the utensil handle sticking out of the food. Scoop handle in bulk dry food stored in contact with the food. In use utensils shall be stored with the handle out of the food. Keep handle up and not touching the food.
0.5
48.
4-302.14; Priority Foundation; Quat test strips provided not accurately measuring concentration of dispenser. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Obtain new test strips. VR
0.5
51.
5-205.15; Core; Prep sink faucet leaking and pipes underneath the prep sink dripping. Plumbing system shall be maintained in good repair. Make necessary repairs.
0.0
56.
6-305.11; Core; Employee jackets stored on dry storage racks comingled with food. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store on designated separate shelf below food items.
0.0
General Comments
Lauren Harden 919-500-0943 Verification required by 2/2/24 for cold holding and test strips by 2/9/24 Follow-Up: 02/09/2024
