6-301.11; Priority Foundation; Hand soap was missing at handwashing sink upon entering prep area. Hand soap was missing in bathroom labeled for employee use. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap was provided in these areas.
1.0
28.
7-202.12; Priority; Found one can of RAID in establishment on chemical shelf with label stating "For use in residential areas only". Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. CDI- RAID can was voluntarily removed from the facility.
0.0
39.
3-305.11; Core; Bag of onions hanging on storage rack in the walk-in cooler under a constant drip from condenser unit. 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. CDI- Onion bag was relocated until drip can be repaired.
1.0
48.
4-501.16; Core; Tomatoes were washed in a perforated container in the middle basin of the 3-compartment sink that had not been properly washed and sanitized prior- wash basin had soiled dishes and sanitize basin had sanitizing solution. Prep sink was being cleaned and sanitized at this time. If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned before and after each time it is used to wash wiping cloths or wash produce or thaw food. Sinks used to wash or thaw food shall be sanitized before and after using the sink to wash produce or thaw food. CDI- Perforated container of tomatoes relocated to prep sink.
0.0
54.
5-501.115; Core; Shared outside dumpster with an accumulation of trash in dumpster enclosure. EHS observed "Jersey Mikes" products that did not make it into the receptacle and were on the ground. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Work with neighboring restaurants to clean up excess litter and ensure facility's garbage is placed in receptacle.
0.0
55.
6-501.11; Core; There is an continuous drip coming from the condenser unit in the walk-in cooler and from ceiling above chemical storage rack near the back door. Physical facilities shall be maintained in good repair. PIC stated that there is a technician scheduled to visit today to repair these areas.
0.5
56.
6-501.110; Core; Employee closed beverage, phone, and hat observed on prep surface near grill. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Store employee belongings in a better location away from food prep.
3-501.16 (A)(2) and (B); Priority; One pan each of lettuce and tomatoes in the far left cold table measured 55F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items were cut in the morning but the cold table was not turned on. The pans were voluntarily swapped with cold product from the walk-in while the table and cut product cooled down.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans stored as clean still had water in-between them. Utensils are being stored inside of plastic bins that have debris collecting on the bottoms inside...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean these bins and allow utensils to air dry before stacking them.
0.5
47.
4-501.11; Core; Some of the shelving in the walk-in cooler and the deli slicing cooler up front is peeling and rusted...Equipment and components shall be maintained intact and in good repair/condition...Replace damaged shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core; Some of the metal pans are dented in the corners making the insides more difficult to clean. Some of the plastic lids are cracked...Utensils shall be maintained in good repair or discarded/replaced.
0.0
55.
6-501.11; Core; The bottom of the wall is buckling near the grill and freezers. There is a hole in the wall of the dry storage area. The soap dispenser at the sink in the back was out of power. The bathroom closer for the side bathroom is damaged...Physical facilities shall be maintained in good repair. Facility has repaired nearly all of the items mentioned in previous reports.
0.5
55.
6-501.12; Core; The floor under the dry storage shelves has debris buildup...Physical facilities shall be cleaned as often as necessary to keep them clean. Facility has cleaned most of the previously mentioned items.
4-601.11 (A); Priority Foundation; Containers stored as clean last night had slight food & sticker residue in/on them...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core; Metal pans stored as clean last night still had water in-between them...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. CDI: Containers voluntarily rewashed and air dried.
0.0
47.
4-501.11; Core; Some shelves in the walk-in cooler were rusty and corroded...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.5
49.
4-601.11(B) and (C); Core; Shelves in the walk-in cooler and above the cold table on the line have a light buildup of food debris/residue. The outside of the bread oven has grease & dust buildup. The back of the flip-top cooler lid in the front has food debris...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
51.
5-205.15; Core; The mop sink faucet has a leak. The handwashing sink near the oven drains slowly...The plumbing system and its fixtures shall be maintained in good repair.
0.0
55.
6-501.11; Core; The floor tiles near the grease trap are damaged. The bathroom closer for the side bathroom is damaged. The back door is still self-closing but the siding is damaged so it no longer self-latches...Physical facilities shall be maintained in good repair. DM has repair orders in for these items.
0.5
55.
6-501.12; Core; Many ceiling panels, light shields, and walls were soiled and/ or brown/yellowed. Mop sink walls were soiled. Front area flooring in prep area had soiled flooring around conduits, etc. Vent above the freezers is dusty & rusted...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
*Cold tables on the line were not functioning but all product was being held in ice baths. DM already has service orders in place for these units.*
2-401.11; Core - One uncovered employee beverage was on food prep table, and another employee beverage bottle was near food...Employees shall eat and drink only in designated areas where the contamination of exposed food and clean equipment cannot result. Employees shall also drink from a closed/covered beverage container...CDI by properly storing/discarding beverages.
0.5
10.
5-202.12; Core - Hot water at bathroom sinks was 64-73F...Hot water of at least 100F shall be provided at handsinks...Increase hot water at handsinks.
1.0
10.
5-205.11; Priority Foundation - Spray bottles of water and a cleaner were hanging on splash guard next to front handsink...Handsinks may not be used for purposes other than handwashing...CDI by removing bottles from handsink splash guard.
0.0
16.
4-501.114; Priority - Observed many utensils and equipment in quaternary ammonium sanitizer (QA) solution of less than 200 ppm in sanitizing sink...For type of sanitizer used, utensils shall be immersed for at least one minute in QA concentration of 200-400 ppm...CDI by draining incorrect solution and mixing proper sanitizer.
1.5
16.
4-601.11 (A); Priority Foundation - Several clean food containers were stacked with sticky residues on exteriors (exterior residues can adhere to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled containers at 3-comp to be cleaned.
0.0
28.
7-102.11; Priority Foundation - Buckets with wiping cloth sanitizer were not labeled "sanitizer"...Working containers of sanitizers and chemicals shall be labeled with common name of products inside...CDI by labeling sanitizer buckets.
0.0
36.
4-204-112; Core - Thermometer inside back kitchen refrigerator read 60F, but foods inside read 41-42F. Also, a thermometer was not available in front open chub refrigerator...Mechanical refrigerators shall have an exterior thermometer or interior thermometer located in warmest part of unit...Provide thermometers in refrigerators accurate to plus or minus 3 degrees F.
0.5
41.
3-304.14; Core - Concentration of QA sanitizer in one bucket was less than 200 ppm, and one bucket with chlorine sanitizer was very soiled, and cloth was hanging over the side of bucket. One sanitizer bucket was stored on floor...Moist or soiled wiping cloths shall be kept down inside approved clean sanitizer between uses, and sanitizer buckets shall be kept above the floor...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
0.5
45.
4-904.11; Core - Several stacks of disposable cups were unprotected by cash register...Single service disposable food/beverage containers shall be stored/dispensed so food and lip-contact surfaces are protected from contamination...Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Some wire shelves were rusty and corroded...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled oven exteriors (grease/oil leak?), front laminate cabinet shelves, some shelving, exteriors of walk-in cooler door and handle, freezer exteriors, areas under see-thru refrigerator, unused equipment, paper roll holder...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
52.
5-402.13; Priority - Floor drain under 3-compartment sink was completely full (not draining) and overflowed onto floor when water was drained from 3-comp sink...Sewage shall be conveyed to point of disposal through an approved sanitary sewage system including use of pipes, etc...Repair drain clog/blockage so water flows freely into sewage system and not onto floor.
1.0
52.
5-402.11; Priority - Drain pipe to food prep sink was submerged inside floor drain and in waste water due to a drain blockage...An indirect connection to the sewage system and a drain originating from equipment where food is placed shall be provided...Provide an approved air gap between food prep sink drain line and floor sink drain below...Not corrected during inspection.
0.0
53.
5-501.17; Core - Employee bathroom did not have a covered trash can...Bathrooms used by females shall have a covered receptacle for sanitary disposal...Provide cover trash receptacle in this bathroom.
0.0
53.
6-202.14; Core - Employee bathroom door was not self-closing...A toilet room shall be completely enclosed and provided with a tight-fitting self-closing door...Provide a self-closer for this door.
0.0
54.
5-501.111; Core - Trash dumpster was cracked/rusted through and some leachate was dripping onto pavement below...Trash/recycling receptacles shall be maintained in good repair...Replace cracked dumpster.
0.0
55.
6-501.11; Core - A few baseboard, wall and floor tiles/finishes were damaged or cracked. Some small holes were in walls. Mop sink/can wash faucet had no hot or cold running water...Physical facilities shall be kept in good repair...Repair or replace damaged tiles/finishes stated above, and seal wall holes. Provide hot and cold running water under pressure at mop sink faucet.
0.5
55.
6-501.12; Core - Many ceiling panels, light shields, and walls were soiled and/ or brown/yellowed. Walls under sink areas and pipes under sinks were soiled. Some light shields had dead insects on top. Vent hood filters and mop sink walls were also soiled. Bathroom ceiling vent covers were dusty. Front area flooring in prep area had soiled flooring around conduits, etc., and floors were soiled under dining room cabinets...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
VERIFICATION TO BE MADE ON FRIDAY, 12/30/2022 TO EVALUATE COMPLETION OF ITEM #52 ABOVE...DISCUSSION: No approved double check valves were available on water supply lines for front ice and tea machines...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...Provide approved double check valves on water supply lines as required (5-203.14 of NC Food Code Manual)...>>>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: 12/30/2023
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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- Information was sent to PIC via email again.
0.5
16.
4-601.11 (A); Priority Foundation; Knife and veggie slicer were stored as clean with food debris on it. Food-contact surface of equipment shall be clean to sight and touch. CDI- Equipment and utensil were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In walk-in cooler, TCS foods measured above 41F due a unit malfunction (see temperature log above) . Potentially hazardous food shall be cold held at 41F or below. CDI- Food below 45F was placed in other units. Food above 45F was voluntarily discarded. PIC contacted refrigeration company before inspection was over.
3.0
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
15.
3-302.11; Core; In tall reach-in freezer and in prep cooler, food was being stored with in uncovered containers or in bags completely opened. Food was being exposed. Food shall be protected from contamination by storing them in closed containers, wrappings or original packages. Use lids to protect food from contamination.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F. Potentially hazardous food shall be cold held at 41F or below. CDI- Food below 45F was changed out. Food above 45F was voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; Repeat: Two chemical spray bottles did not have labels. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Bottles were labeled.
2.0
48.
4-302.14; Priority Foundation; At the time of the inspection, test strips were not available. A test kit that accurately measures the concentration of the sanitizing solution shall be provided. Verification Required: REHS will return on 10/08/21 to verify test strips are available.
0.5
55.
6-501.12; Core; Walls and ceiling throughout the facility were soiled. Especially behind prep sink. Also, dry storage needed cleaning and to be organized. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the establishment.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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. Lauren Plis 919-500-0943 Verification required on or before January 14, 2019 for cold holding. Obtain digital thermometer. Follow-Up: 01/14/2019
*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 August 16, 2018 for date marking. Follow-Up: 08/16/2018
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.
Looks good today! *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.
Keep food bins on cold prep. table covered with lids when cleaning counter top with wiping cloth. Dip wiping cloth in sanitizing solution between cleaning counter top and cleaning equipment like meat slicer. Clean dumpster pad of spilled food trash.
Spray bottle containing degreaser had two labels on it, `Degreaser` and `Sanitizer` [Toxic product containers must be accurately labeled to denote contents.].
1.5
26.
Corn flour and sugar were stored in open topped paper bags [Once original dry food package is opened, remaining food must be stored in a tightly covered container that is labeled to denote contents.].
0.5
36.
Walk-in refrigerator was had slow drip from condensation pan, onto floor of unit.
0.0
40.
Food oil/carbon build-up was on door edges,door seals, and interior surfaces of oven. Food oil/dust build-up was on back side of oven. Mold was on door gasket and door seals of walk-in refrigerator. Mold was on caulk seals of utensil wash sink. Debris/oils/rust build-up were on and around walk-in refrigerator door handle. Debris build-up was on floor of walk-in refrigerator, along floor/wall joint and around shelving legs. Soda syrup build-up was on surfaces around nozzles of soda dispenser.
1.0
43.
Cook room towel dispenser did not function.
1.0
44.
Mop sink basin ledge had damaged tiles that would let liquids seep into sub-floor area.
0.5
45.
Food oil/cooking fume stain build-up was on upper walls and ceiling throughout cook room and utensil wash room. Dirt/oil splash build-up was on wall around floor drain. Dust build-up was on walls behind bread oven and other equipment. Areas of floor in cook/utensil wash room need to be degreased/cleaned, as they are beginning to have blackened stains. Food oil build-up was on floor under oven.
1.0
46.
Light shield was missing from ceiling fixture, above food prep sink.
0.5
47.
Boxes of supplies were stored on floors, under shelving, in dry storage room [Storage must be above the floor, to allow ease of cleaning and monitoring for pest.].
0.0
49.
Documentation of approved training - 2 point credit awarded.
Boxes of food were stored on floor of walk-in refrigerator, following delivery. [Work boxes of food onto shelving as soon as possible , after food delivery. Food can not be stored on the floor. Staff had moved boxes of food onto shelving by end of the inspection.]
0.0
40.
Food oil/carbon build-up was on door edges and door seals of oven. Food oil/dust build-up was on back side of oven. Oils/debris build-up were on sprayer wand and undersides of sink basins, at utensil wash sink. Mold was on door gasket and door seals of walk-in refrigerator. Mold was on caulk seals of utensil wash sink. Debris/oils/rust build-up were on and around walk-in refrigerator door handle. Food debris/oil build-up was on lid and door handle of grill prep refrigerator. Food debris build-up was in hole where slicer cord runs through. Dust/sticky residue was in cup lid holders, in dining room.
1.0
43.
Cook room towel dispenser out of towels.
1.0
44.
Mop sink hose continually leaked water. Mop sink basin ledge had damaged tiles that would let liquids seep into sub-floor area.
0.5
45.
Food oil/cooking fume stain build-up was on upper walls and ceiling throughout cook room and utensil wash room. Dust build-up was on walls behind bread oven and hot water heater. Areas of floor in cook/utensil wash room need to be degreased/cleaned, as they are beginning to have blackened stains.
0.5
46.
Light shield was missing from ceiling fixture, above food prep sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Plastic bin of lettuce was stored on floor of front prep area. The bin of lettuce was then moved to prep table, contaminating the prep table surface. [Do not store food on the floor.] . CDI-Moved off floor.
1.5
15.
Meatballs were in a steam table, for reheating, but the steam table was not turned on. [Rapidly reheat food using the oven,grill,or microwave, then place the reheated food in a steam table that has been pre-heated.]. CDI-Rapidly reheated.
1.5
40.
Prep table surface was contaminated because a bin of lettuce was taken from floor and placed on the table surface. Food oil/debris build-up was on door edges and inner door seals of oven. Utensil wash sink sprayer wand had build-up of oils/debris on surfaces.
0.5
43.
One of the towel dispensers in prep room does not function.
0.0
46.
Light shield was missing from ceiling fixture, in utensil wash/food prep room.
0.0
47.
Boxes of items are stored on floor , under shelving, in dry storage room [Move storage onto shelving so that floor can be properly cleaned and pest can be easily monitored for.].
0.0
49.
Documentation of approved training - 2 point credit awarded.
Boxes of food were stored on floor of walk-in refrigerator, following a delivery. Move food onto shelving at time of delivery. Food can not be stored on the floor.
0.0
25.
Metal stem food insertion thermometer was inaccurate by 14 degrees [Calibrate the thermometer in an ice slurry, to 32F. If thermometer will not stay accurate, replace it.].
0.5
36.
Walk-in refrigerator is leaking condensation water from cooling unit [Leak is dripping in walk-way of unit. Do not store food below the leak. Repair refrigerator to stop leaking liquids.].
0.5
40.
Carbon/oil build-up present on door and upper interior surfaces of oven. Food debris build-up present on interior back ledge of grill prep refrigerator.
0.5
44.
Both side doors of dumpster were open [Dumpster doors and lid must be closed when dumpster is not in immediate use.].
0.0
49.
Documentation of approved training - 2 point credit awarded.
Spray bottle labelled "Sanitizer" contained a concentrated chlorine solution that tested above scale of test kit, over 200ppm. (When chlorine is used as a sanitizer, the solution must be at concentration level of 50-100ppm.) CDI-discarded
1.5
17.
Raw cut tomatoes were held at 49-53F on prep line. (This food item must be stored at 45F or colder. Must find an effective method to maintain temperature of tomatoes below 45F. The plastic drain tray in bottom of tomato pan is insulating the tomatoes from cold source).CDI- increased depth of ice slurry in pan below tomato pan.
2.0
19.
Spray bottle labelled "Degreaser" , contained concentrated chlorine solution (Toxic products must be accurately labelled).
0.0
35.
Dead insect parts were present in a bin that was storing single service cups and lids.
0.5
36.
The bottom panel in lower section of prepline refrigerator has corroded and become unattached at seams. This creates a cleaning obstacle that traps moisture and debris. Repair or replace this unit. If unit is repaired, repair work must be to NSF/= standards.
0.0
43.
Handwash sink in cookroom has a plastic bag over it, and is not in good repair. (Repair this sink so that it provides hot and cold water under sufficient pressure to wash hands, and does not leak onto floor).
1.0
46.
Dust build-up present on ceiling vent grill above 3 door freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Slime mold present in upper compartment of ice maker. White plastic bulk food storage bins (stored beside grill) have stains and oils on surfaces.
1.5
33.
Disposable cup used as a scoop and then stored in the cornmeal (Scoops must have handles and be stored in manner that does not allow handle to contact the food).
0.5
40.
Oil and debris build-up present on wire shelves beside grill. Undersides of utensil wash sink need to be cleaned.
0.5
43.
Handwash sinks were not functioning properly at start of inspection; 1 sink only provided a slow stream of hot water; 2nd sink does not provide sufficient water pressure from hot and cold lines. One sink was repaired during inspection. Soap was not provided at cook room handwash sink.
2.0
44.
Dumpster has broken drain plug (Need a new drain plug installed to ensure can is watertight and pest can not access dumpster).
0.5
45.
Remove dust build-up from vents and fan poles in dining room. Remove debris/oil build-up from floor drains, drain grates,floors below and behind equipment, lower wall behind utensil wash sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Return visit to verify cleaning of ice maker and plastic bins on Tuesday 8/31/10. Follow-Up: 08/31/2010
Employee washed his hands in the dishwashing sink (wash hands only in handwashing sinks). CDI-discussed with employee.
0.0
10.
Food stored uncovered in sliding glass door refrigerator, which has condensation dripping from the ceiling over open pans of food (keep foods covered to protect from contamination). CDI-covered.
1.5
19.
Relabel faded glass cleaner bottle.
0.0
26.
Label containers of opened dry goods (i.e. cornmeal).
0.5
36.
Front sliding glass door refrigerator and walk in refrigerator have condensation dripping from their ceilings (have them serviced to prevent contamination of food). Replace torn gaskets on refrigerated units. Repair hole in door of walk in refrigerator.
0.5
40.
Racks in walk in cooler have buildup of food debris/oils.
0.5
43.
No soap available at hand sink in grill area (soap must be available at all sinks at all times). Soap was available at front prep sink. No paper towels available in men`s restroom.
1.0
44.
Dumpster has broken drain plug (have new drain plug installed to ensure can is watertight). Many buckets stored around outside of dumpster containing water and grease.
0.5
45.
Clean dusty poles from which fans hang in dining room, and clean floors in prep area where food debris has accumulated.
0.0
47.
Items stored on floor beneath racks in single-service storage room (all items must be stored above the floor at least 12 inches if on stationary racks in rooms where food and single-service items are stored). Mops are stored at can wash upside-down, allowing dirty water to run down handles (store mops right-side up).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer less than 200 ppm quaternary ammonium. Maintain sanitizer between 200-400 ppm. CDI-sink and spray bottle refilled with properly mixed sanitizer.
1.5
14.
Tomatoes too warm on top of cold holding table. Avoid overstacking to ensure tomatoes stay cold (45F or less). CDI-tomatoes thrown away.
0.0
17.
Several items (cheese, sauerkraut, canned mushrooms, and canned peppers) not cold enough on 1 door prep refrigerator. Items inside/underneath were cold enough. Maintain cold potentially hazardous food at 45F or less to prevent the growth of pathogenic microorganisms. CDI-peppers had been filled less than two hours ago and were placed into walk in to cool; other foods were thrown away.
2.0
25.
One thermometer read 37F in ice water; calibrated during inspection. Thermometer missing from 1 door prep refrigerator.
0.5
26.
Label containers of opened dry goods (i.e. cornmeal).
0.0
36.
Replace containers with broken corners; can opener blade with peeling chrome coating; soda/ice machine leaking, causing water damage to cabinet underneath. Slow drain under three compartment sink.
0.0
40.
Remove cloth cord from tomato slicer. Meat display refrigerator has pooled condensation in bottom compartment; door tracks need to be cleaned to remove build-up of food debris. Clean knobs of oven.
0.5
43.
Handwash sink in front prep area has no cold water from faucet. No handwash signs in restrooms (provided during inspection).
0.0
46.
Bulbs in track light system, above prep/service line, must be shatter-proof or shielded.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Reminder: wash/sanitize utensils in constant use at least every 4 hours.
Slime mold present in upper compartment of ice maker.CDI-cleaned
1.5
36.
Remove rust build-up from door of walk-in refrigerator (can sand the rust off, but do not paint the door). Wire shelving above utensil wash sink has areas of rust forming on its surfaces (these shelves can not be painted, they must be replaced when rust presents cleaning obstacle or risk of falling onto clean utensils).
0.5
40.
Meat display refrigerator has pooled condensation in bottom compartment. Meat display refrigerator door tracks need to be cleaned to remove build-up of food debris. Need to clean the following items: knobs on oven, fan grills and produce shelves in walk-in refrigerator, all surfaces of sprayer wand at utensil wash sink, shelving brackets above utensil wash sink, salt/pepper shakers,
1.0
43.
Handwash sink in cook room is not functioning.
1.0
45.
Metal ceiling grid in cook room has peeling paint on surfaces. Ceiling tiles need cleaning throughout restaurant. Clean the walls,floors, and floor drain behind utensil wash/food prep sinks. Clean the floors under stored items in dry storage room.
0.5
46.
Bulbs in track light system, above prep/service line, must be shatter-proof or shielded.
0.0
47.
Items are stored on floors, beneath shelves, in dry storage room; these items must be stored above the floor so they do not create a cleaning obstacle.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Black slime mold present in upper compartment of ice maker - CDI-cleaned during inspection. Food debris left on surfaces of multi-use food containers , after wash/sanitize steps -CDI-washed/sanitized during inspection.
1.5
19.
Spray bottle containing glass cleaner does not have label denoting contents.
1.5
40.
Food debris build-up present around knobs and buttons on food slicer. Food debris build-up present on can opener frame.
0.5
43.
Hand towells not supplied at handwash sink in cook room.
1.0
45.
Heavy build-up of dust present on ceiling vent above exposed bacon storage trays.
0.5
49.
No documentation of approved training - no credit awarded.
