6-301.14; Core; The men's bathroom did not have a handwashing sign. A sign/poster that reminds food employees to wash their hands shall be provided at all handwashing sinks used by food employees. CDI- Handwashing sign put in bathroom by employee.
0.0
47.
4-501.12; Core; The plunger on the soap dispenser is broken making it difficult for the soap to come out. All equipment shall be maintained in good repair. Replace soap dispenser.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-302.11; Priority Foundation; Employee in the process of breading eggplant placed a tray of eggs on top of fresh mushrooms in the walk-in cooler. Foods shall be protected from cross contamination by storing them according to final cook temperature and species. CDI- Eggs were moved back to the bottom shelf.
0.0
39.
3-307.11; Core; Bread was stored in a to-go bag. Food shall be protected from all sources of contamination. CDI- Bread was discarded; educated on the importance of storing food in food grade containers.
1.0
43.
3-304.12; Core; The handles of the scoops in the bulk containers of salt, sugar and oregano were stored in contact with the food. Utensils stored in foods shall be stored with their handle above the food. CDI- Scoops were "dug" into the foods.
1.0
55.
6-501.12; Core; The light shields in the kitchen need cleaning out. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
56.
6-403.11; Core; Employee food and a bottle of water were stored mixed in with the dry goods and above the restaurant's food and supplies. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI- Items were moved to the office. Points not increased due to all items being found in one section.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-307.11; Core; A container of mushrooms was sitting directly on mushrooms and a container of sausage was sitting directly on sausage in the top section of the saute cooler. CDI- Containers were moved to the bottom section of the cooler.
1.0
43.
3-304.12; Core; A bowl was stored in the calamari. Utensils stored in foods shall be stored with their handle above the food. CDI - Bowl was removed.
0.5
45.
4-903.11(A) and (C); Core; To-go trays and their lids were stored with their food contact exposed; coffee filters were stored on top of packaged coffee filters. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI- Containers were inverted and coffee filters were put in a bag.
0.5
53.
6-501.18; Core; The underside of the urinal is soiled. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal.
0.0
56.
6-403.11; Core; Employee drinks/food were stored above a prep cooler, on top shelves in the bottom section of the prep coolers, on top of boxed food and by clean utensils/dishes. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI - Items were moved to the office or bottom shelves.
2-401.11; Core; Employees were eating on food prep surfaces, plates and uncovered drinks were on food prep surfaces and employee food is stored mixed in with the restaurant's food and supplies. Employees shall eat and drink from closed beverage containers in designated areas to prevent the contamination of exposed food, clean equipment and other supplies. Ensure food is eaten and stored in designated areas.
0.5
10.
5-205.11; Priority Foundation; Ice was in the handwashing sink in the dish area. Handwashing sinks shall only be used for handwashing. CDI - PIC washed ice down the sink.
1.0
10.
6-301.12; Priority Foundation; The papertowel dispenser at the handwashing sink by the entry door was out of papertowels. Handwashing sinks shall be provided with individual, disposable towels or a hand-drying device. CDI- Papertowels were added to the dispenser.
0.0
10.
6-301.11; Priority Foundation; The soap dispenser at the handwashing sink at the back door was empty. Handwashing sink shall be provided with a supply of soap. CDI - Dispenser was filled with soap.
0.0
20.
3-501.14; Priority; Fried chicken filets in the walk-in cooler temped at 69F after being stored for 3 to 4 hours. TCS foods shall cool from 135F to 70F within 2 hours and from 70F to 41F to 4 hours within 4 hours. CDI - Chicken put on a sheet pan and loosely wrapped and put in the walk-in freezer to cool down quickly.
0.0
21.
3-501.16(A)(1) ; Priority; The top layer of meatballs at the steam table temped between 119-121F; lower levels temped at 139F and above. TCS foods being held hot shall be maintained at 135F or above. CDI - Meatballs were reheated to 165F+.
1.5
28.
7-102.11; Priority Foundation; The spray bottle of bleach was not labeled. Working containers of poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI - Spray bottle was labeled; bottles with fading labels were relabeled.
0.0
33.
3-501.15; Priority Foundation; Thin portions of fried chicken filets were stacked in a deep metal pan; pan was uncovered but temped at 69F that PIC stated were in the cooling process. Foods shall be cooled using methods such as portioning into small or thin portions; using shallow pans; rapid cooling equipment... CDI- Chicken filets were put a sheet pan and placed in the walk-in freezer to rapidly cool.
0.5
41.
4-901.12; Core; A few damp wiping cloths were stored on food prep surfaces in the kitchen area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Cloths were removed.
0.0
43.
3-304.12; Core; Knives were stored in between the crevices of the prep coolers and between the wall and prep cooler. During pauses in food preparation or dispensing, utensils may be stored on a clean portion of the food preparation table or cooking equipment...CDI - Knives were removed and taken to the dish area.
0.0
44.
4-903.11(A), (B) and (D); Core; Plates, bowls on top shelves and forks in the process of being rolled into napkins were stored with their food contact surfaces exposed. Utensils (plates/silverware) shall be stored either covered or inverted. Invert or cover dishes; store forks with the handles up.
0.5
47.
4-501.11; Core; There are rusting shelves in the walk-in cooler, dry goods storage area and dish machine. There is also a torn air curtain and the fan guards on the evaporator have missing pieces in the walk-in cooler. All equipment shall be maintained in good repair. Remove rust/replace shelving - replace torn air curtain - replace fan guards.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-305.11; Core; A box of ravioli was stored on the floor of the walk-in freezer. Food shall be stored at six inches above the floor. CDI- Box was put on a shelf.
0.0
45.
4-903.11(A) and (C); Core; To-go trays and their lids were stored with their food contact exposed. Pizza boxes were stored on the floor. Single service/use articles shall be stored in their original packaging or in a manner that prevents them from becoming contaminated until used. CDI- Trays and lids were flipped over; pizza boxes were moved to shelving.
0.5
47.
4-501.11; Core; A few shelves in the walk-in cooler and dry goods storage area are rusting. All equipment shall be maintained in good repair and easily cleanable. Remove rust/replace shelving.
0.0
56.
cd6-403.11; Core; Employee food and drinks were stored on prep surfaces and on shelving above food throughout the kitchen. Employee food and drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Food and drinks were voluntarily discarded.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-205.11; Priority Foundation; Ground coffee and an umbrella were stored on/in the handwashing sink by the exit door. Handwashing sinks shall only be used for handwashing. CDI - Umbrella removed and sink was cleaned.
1.0
47.
4-501.11; Core; A few shelves in the walk-in cooler and dry goods storage area are rusting. All equipment shall be maintained in good repair and easily cleanable. Remove rust/replace shelving.
0.0
49.
4-601.11(B) and (C); Core; There is a small buildup of snow on the shelving closest to the walk-in freezer door and around the door. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
5-205.11; Priority Foundation; The knife sharpener as well as ice was in the handwashing sink in the dish area. Handwashing sinks shall only be used for handwashing. CDI - Education, sink cleaned, item removed.
1.0
24.
3-501.19; Priority Foundation; Fried chicken filets are being held up to 4 hours at the fryer with the remaining portion being discarded if not used, but there is not a written policy in place. Time as a Public Health Control form completed and emailed to owner.
1.5
33.
3-501.15; Priority Foundation; Grilled onions were cooked, put in a deep pan and then put in the top section of the pizza cooler. Cooling shall be accomplished using methods such as portioning foods into small amounts, using shallow pans, rapid cooling equipment, ice...CDI - Grilled onions put in cooler to cool down.
0.0
44.
4-903.11(A), (B) and (D); Core; Plates and bowls on the top shelves are being stored with their food contact surfaces exposed. Plates/bowls/ eating utensils shall be stored covered or inverted. Invert plates/bowls or mark top plate/bowl so that employees know not to use that one if plates/bowls slide when inverted unless you find a way to keep the utensils covered.
0.0
54.
5-502.11; Core; There are bags of trash around the trash dumpster and boxes around the recycling dumpster; the dumpsters are overloaded and it appears no more items can fit into them. Trash, recyclables and returnables shall be removed from the premises at a frequency that will minimize objectionable odors and other conditions that will harbor insects and rodents.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
5-205.11; Priority Foundation; A pallet with a small refrigerator was blocking the handwashing sink at the exit door and an employee dumped a sanitizer bucket in one of the handwashing sinks. Handwashing sinks shall be accessible at all times for employee use and shall only be used for handwashing. Pallet was moved to another location and employee was educated on where to dump sanitizer buckets.
1.0
10.
5-202.12; Core; The handwashing sink at the exit door does not temp above 87F. Handwashing sinks shall provide water at 100F or above. Increase water temperature at this sink.
0.0
24.
3-501.19; Priority Foundation; Establishment is keeping garlic in oil on time but does not have written procedures for doing so. Written procedures shall be prepared in advance, maintained on site and readily available upon request of the health inspector. Time as a Public Health Control form completed and emailed to owner.
0.0
28.
7-202.12; Priority; RAID labeled for household use was stored in the office. The manufacturer's label on pesticides shall state use is allowed in food establishments. The RAID was discarded.
0.0
39.
3-305.11; Core; A box storing packages of macaroni was on the floor in the dry goods area. Food shall be stored at least six inches above the floor. Store boxes of food on shelving.
0.0
41.
3-304.14; Core; Damp/wet wiping cloths were stored on food prep surfaces. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure damp/wet wiping cloths are kept in sanitizer or in dirty linens area.
0.5
43.
3-304.12; Core; Portioning cups were stored in the containers of parmesan in the salad cooler. Utensils may be stored in foods if the handle is above the food. Portioning cups were discarded and replaced with multi-use spoons.
0.5
49.
4-601.11(B) and (C); Core; The black floor fan and blue fan need cleaning due to flour and dust. The non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean the fans on a frequent basis.
0.0
56.
6-403.11; Core; Employee food (apple, candy bar and drink) was stored in the top section of the bake prep cooler. Employee food shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Items were voluntarily discarded.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-401.11; Core; A cup and mug without a lid were stored on the cutting board and prep table by the saute cooler. Food employees may drink from a closed beverage container if the container is handled to prevent the contamination of exposed food, clean equipment and other supplies. CDI- Cups were voluntarily removed.
0.0
10.
5-205.11; Priority Foundation; Ice and a mixing cup for making drinks were inside of the handwashing sink. Handwashing sinks shall only be used for handwashing. CDI - Items were removed and sink was cleaned.
1.0
10.
6-301.12; Priority Foundation; There were no papertowels at the handwashing sink in the bar area. Handwashing sinks shall be provided with a method for drying hands such as individual, disposable papertowels. CDI - Papertowels were put by the handwashing sink.
0.0
10.
6-301.11; Priority Foundation; The handwashing sink in the bar area did not have any hand soap. Handwashing sinks shall be supplied with soap. CDI- Liquid soap was put at the handwashing sink.
0.0
33.
4-301.11; Priority Foundation; Chopped romaine in the top section of the salad cooler that was recently prepped temped at 48F. Cooling shall be accomplished using methods such as portioning foods into small and thin amounts, shallow pans, rapid cooling equipment... CDI- Containers were put in the bottom section of the cooler and temped at 41F and below after 20 minutes.
0.5
37.
3-302.12; Core; Some of the squeeze bottles, shakers and containers need labeling. Foods that have been removed from their original packaging shall be labeled with the common name of the food. Label all squeeze bottles, shakers and containers.
0.0
39.
3-307.11; Core; A container of onions was sitting on a container of roasted peppers in the top section of the saute cooler. Food shall be protected from all sources of contamination. CDI - Onions were removed and stored in bottom of cooler.
0.0
47.
4-501.11; Core; One of the shelves is rusting in the dry goods area and the freezer door is separating at the top. All equipment shall be maintained in good repair. Replace shelving/remove rust and repair door.
0.5
48.
4-302.14; Priority Foundation; The chlorine based sanitizer strips have an expiration date of 2018. Testing devices shall accurately measure the concentration of sanitizing solutions. A verification visit will be made no later than Thursday, May 5, 2022 to ensure new test strips have been purchased.
0.5
56.
6-403.11; Core; Employee food was stored on the top shelves in the bottom sections of the prep cooler and walk in cooler and freezer. Employee food shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Items moved to bottom shelves.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
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 Follow-Up: 05/05/2022
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
16.
4-703.11; Priority; Facility has no irreversible registering temperature indicator (such as a max temp registering thermometer or strip). Dishes shall be sanitized in hot water mechanical operations by being cycled through EQUIPMENT that achieves a utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator. No points taken due to the adoption of this rule on 2021.10.01. VR: EHS will return by 2021.11.06 to confirm that facility has obtained an appropriate device.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Follow-Up: 11/06/2021
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943 Verification required by July 12, 2019 for sanitizer concentration and date marking. Follow-Up: 07/12/2019
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943 Verification required on or before May 11, 2018. Follow-Up: 05/11/2018
Inspector contact info: Maria Powell 919-675-5603. 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.
The mop and mop bucket was stored in front of the hand sink. There must be no storage in front of the hand sink.
0.0
11.
The Quat sanitizer bottle was well over 500 parts per million. Quat sanitizer must be between 200 to 400 parts per million. Check the sanitizer daily to ensure the proper strength of sanitizer is being used. The violation was corrected.
1.5
19.
There were two sanitizer bottles that did not have a label. The degreaser and bleach bottles were not labeled. The bottles were labeled.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
47.
Store the mop and mop bucket in the approved place. The items were stored in front of the sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The Quuat sanitizer was well over 500 parts per million. Quat sanitizer must be between 200 to 500 parts per million. Check the sanitizer daily to ensure the proper strength of sanitizer is being used. The violation was corrected.
1.5
19.
There was one spray bottle that did not have a label on the bottle. The bottle was degreaser and the bottle was labeled.
0.0
43.
Provide hand towels and hand soap at all hand sinks. The sink at the bar area did not have any hand soap at the time of the inspection.
1.0
45.
The finish on the floor in the back of the kitchen is starting to pit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In the walk-in cooler there were containers of food that was seating on the floor. All food must be stored in a manner to prevent contamination . Food must never be stored on the floor. The food was removed from the floor
1.5
17.
Three was one small container of garlic and oil that was 60 degrees F. This food must be held cold at 45 degrees F or below. The container of garlic and oil was thrown away.
0.0
19.
There was one spray bottle that had no label on it label all spray bottles.
0.0
26.
Label all dry foods. Once the food is removed from the original container .Label the new container.
0.5
33.
Keep the handle out of all the dry food products. The handles were stored in the sugar and salt containers.
0.5
35.
Store all single service items with the food contact portion facing down. Single service cups that were intended for one use was being used as a multi-use utensils.
0.5
36.
Replace all the torn gaskets. All food service equipment must be smooth and easy to clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Avoid all bare hand contact with ready to eat foods.
Employee drinks must have a lid and straw. Drinks must be consumed in a sanitary manner.
1.5
18.
Properly time label all the pizza. The cook would take the pizza out of the oven and not time mark the pizza. The item was corrected.
0.0
24.
There was food that was thawing that was left in seating water. Food can be thawed in the walk-in cooler, under running water not to exceed 70 degrees F, as a part of the over all cooking process. Food can not be left in seating water.
0.5
26.
Label all dry foods. Once the dry food is removed out of the original container and placed in another container, label the container.
0.5
33.
Keep the scoops inverted out of the dry foods.
0.5
34.
Cross stack the dishes to allow the dishes to air dry. Dishes were stacked wet.
0.5
35.
Single service items are not to be used as single service items. Single service items are to be used once and thrown away.
0.5
36.
Replace the torn gaskets all food service equipment must be smooth and easy to clean.
0.5
40.
Clean the shelves. Clean the area behind the ice dispenser to remove the pink algae.
0.0
49.
No documentation of approved training - no credit awarded.
Found food containers stored under waste pipes of food preparation sink. Do not store food containers under waste pipes to prevent contamination from possible leaking pipes...In walk-in freezer, found raw fish stored above raw potatoes. In reach-in refrigerator, found raw chicken stored above cooked or ready-to-eat foods. Store all foods according to final cook temperatures in refrigerators and freezers (see food storage chart given to manager)...At refrigerated prep top area, found raw fish/seafood stored next to basil leaves that are not cooked. At this prep area, store raw fish/seafood away from ready-to-eat foods to prevent contamination.
1.5
11.
Found chlorine bleach sanitizer in spray bottle was greater than 200 ppm (bleached out test strip). It shall be at least 50 ppm but should not exceed 200 ppm...Found two cutting boards behind bar that were visibly soiled (it had not been used yet today) and one was badly stained with black mildew. Thoroughly clean (scrub) and sanitize the large board and discard the stained board since it can no longer be easily cleaned and sanitized.
1.5
17.
Found cooked chicken chunks at 50F and cut cherry tomatoes at 51F. They shall be kept at 45F or less. Do not overfill food containers at refrigerated prep top areas to ensure they maintain a temperature of 45F or less. Only fill with food to the "fill line" on containers.
2.0
19.
Found a cleaner chemical in spray bottle marked "sanitizer". Do not store chemicals in improperly labeled containers. Label chemical or sanitizer bottles with the name of the liquid inside (corrected on site).
0.0
29.
Observed one food worker without hair restraint. All workers handling food shall wear effective hair restraints such as a cap, wrap-around visor or hair net.
0.0
34.
Found many food containers being stacked while wet. Completely air dry these items before stacking them...Observed worker using a cloth towel to dry a wet food container lid. After washing and sanitizing dishes, containers, lids, etc., these items shall be air dried--not towel dried...In bar area, found clean beverage containers and utensils stored to left of handwashing sink, where they could be easily contaminated by handwashing activities. Move these containers/utensils to another area of bar where they cannot be contaminated.
0.5
36.
Re-surface or replace the cutting boards with deep knife cuts throughout the facility...Remove the aluminum foil to left of large floor mixer and the paper from underneath condiment containers in waitress area since these surfaces are not easily cleanable...Replace the damaged/missing caulk behind dishwashing area and replace with caulk that is smooth and easy to clean.
0.5
38.
No test strips were available to check concentration of pink quaternary ammonium (QA) and chlorine bleach sanitizers. Provide test strips or kits for check concentration of these santiizers. For QA, the concentration shall be at least 200 ppm but should not exceed 400 ppm. For chlorine bleach, the concentration shall be at least 50 ppm but should not exceed 200 ppm.
0.5
46.
The lighting over bread cutting board in waitress area was 12 ft-candles and over far left ice dispensing area was 25 ft-candles. Provide at least 50 ft-candles of shielded light in these areas.
0.0
49.
No documentation of approved training - no credit awarded.
