4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Feeder motor not turning. Maintenance call placed and will be repaired today. Dishwasher will still be used with a separate sanitization cycle done in 3 comp sink with quat.
1.5
23.
3-501.18; Priority; Pasta over 7 days old in walk in cooler. Food that was properly date marked but had exceeded the time limit. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were voluntarily discarded during inspection.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
28.
7-102.11; Priority Foundation; sanitizer spray bottle not labeled. 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. Labeled at time of inspection.
1.0
55.
6-501.11; Core; Fill holes in walls from old shelves that were removed. Physical facilities shall be maintained in good repair. No points taken.
3-501.17; Date marking missing on multiple containers of pasta in front reach in cooler. Potentially hazardous foods opened or prepared, in the establishment shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking.
Priority Foundation;
1.5
47.
4-501.11; Core; Top shelf drying rack starting to rust. Equipment shall be kept in good repair.
0.5
56.
6-305.11; Core; Jacket on top of food product on shelf. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
4-204-112; No thermometer in overflow cooler. Refrigerated units shall have a thermometer located in warmest part of unit that is easily readable. Added at time of inspection. No points taken.
0.0
39.
3-305.11; Core; Case ricotta cheese on floor of walk in cooler. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
47.
4-501.11; Core; Drying rack staring to rust. Equipment shall be kept in good repair.
3-304.11; Priority; Bungee cord in walk in cooler laying on meatballs. Food shall only contact surfaces of clean equipment and utensils. Removed.
1.5
39.
3-305.11; Core; Garbage cans used as tables for pans of food. 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. Do not use trash cans as tables as the bottom of the pans will be contaminated and then can cross contaminate when placed on other surfaces such as prep counters or shelving.
4-601.11(B) and (C); Core; Wire shelving needs cleaning. Unit pointed out to staff. Non-food contact services shall be clean to sight and touch.
0.5
56.
6-501.110; Core; Cell phone on top of make line unit. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. No personal items stored in food areas.
4-903.11(A), (B) and (D); Core; Several plastic tubs and equipment were stacked together wet on the drying shelves. Equipment and clean utensils shall be stored in such a way that air drying can occur. Separate these tubs to dry.
0.5
47.
4-501.11; Core; the long pizza toppings unit is not holding temperature. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.The manager has some ice baths under foods in this unit to keep temps cold. will return in 10 days to re-check this unit.
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 NO PIC SIGNATURE DUE TO COVID PANDEMIC. manager was given the vomit clean up kit instructions. Follow-Up: 02/03/2022
*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* 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.
suggest moving the bulk Clorox bottles away from the carbonation boxes on the storage shelf.
*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* 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
New shelves in the walk in cooler have been purchased since the last inspection.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(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.
*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.
Make line had been service approximately 2 hours prior to REHS arriving. Temperatures above 41F inside unit. Remember that in order to get a 7 day hold time on PHF/TCS foods ALL refrigeration is to be holding 41F and below. Be sure that PHF/TCS foods are cooled down to 41F before putting onto make line for use.
Turkey and salami were above 45F. Items had been in the flip top and were transferred to freezer prior to EHS arrival to drop temps. Cooler was on the warmest setting. EHS adjusted down and air temp dropped tO 42F within 30 minutes. Monitor temps in cooler more closely. EHS recommends setting air temps for 38F.
4.0
33.
Do not store knives in gap between coolers, this area is not easily cleanable.
0.5
39.
Freezer is required to be NSF/ANSI approved.
0.5
46.
Replace missing light shield in the glass display cooler and the broken light shield in the walk in cooler (or use shatterproof bulbs).
0.5
49.
Documentation of approved training - 2 point credit awarded. amy s mcgrath 10/30/09.
Dish machine was not properly sanitizing at the time of inspection. Connection was loose from the tube to the bottle. Employee tightened the connection and the machine started dispensing properly. Check the machine daily, using test strips, to ensure it is working properly.
3.0
14.
Pizza sauce was at 74F after cooling overnight. A pH meter was borrowed from a neighboring facility and the sauce was at pH 3.8. May want to obtain a pH meter to avoid having to cool foods. If using pH instead of temperature control, facility must always have a properly working and calibrated pH meter on site, as well as a log of readings (at least one reading per batch of sauce). If not properly documenting pH, more aggressive cooling actions must be used.
2.0
17.
Turkey, salami and cheese in the flip top were above 45F. Try using lids or ice bags to maintain temps during busy times. EHS to follow up with guidance on knots topping bowl.
2.0
33.
Pizza paddle should be hanging at least 12 inches above the floor to protect from possible contamination. Do not store tongs on oven door handles, they are not adequately protected from possible contamination in this area.
0.5
39.
Freezer is required to be NSF/ANSI approved.
0.5
46.
Replace missing light shield in the glass display cooler and the broken light shield in the walk in cooler (or use shatterproof bulbs).
0.5
49.
Documentation of approved training - 2 point credit awarded. amy s mcgrath 10/30/09.
Employee observed finish eating and not washing hands before returning to work. All employees must wash hands after eating and before starting to work.
2.0
4.
**No bare hand contact on ready to eat foods, must use tongs, gloves, etc. for sandwich and salad making**
0.0
10.
Only store foods in food grade bags (bags intended for food use). Keep all foods covered in coolers, two uncovered containers in pizza prep cooler and one in walk in cooler were uncovered. Don`t stack pans without lids/liners in between, at both flip top coolers pans of spices were stacked on pans of food without liner/lid.
1.5
11.
Dish machine was not reaching 50-200ppm for chlorine sanitization. EHS will return on Thursday December 22nd for critical violation check, dish machine must be operating properly at that time.
3.0
17.
Foods in the sandwich prep cooler were above 45F (see chart below), try using lids for the harder to cool items, and adjusting cooler down to help maintain temps during busy times.
2.0
24.
Bags of frozen soup sitting on table at the beginning on inspection, quickly moved to walk in cooler for thawing, make sure all thawing is done under refrigeration, under cool, running water or as part of the cooking process.
0.0
36.
Remove ice buildup in the bottom of the freezer prep cooler and repair. Repair legs on slicer and remove melted ones.
0.5
38.
Provide chlorine test strips for dish machine.
1.0
39.
Freezer is required to be NSF/ANSI approved.
0.5
44.
Remove debris from behind the dumpster.
0.0
46.
Replace missing light shield in the glass display cooler and the broken light shield in the walk in cooler (or use shatterproof bulbs).
0.5
49.
Documentation of approved training - 2 point credit awarded. amy s mcgrath 10/30/09.
Dish machine was reaching 50-200ppm for sanitization. Facility to use three compartment sink for sanitizing until the dish machine can be repaired/adjusted. EHS will return on Friday September 2nd for critical violation check, dish machine must be operating properly at that time.
1.5
17.
Cheesecake in glass display cooler was at 50F, unit was in defrost at the time of inspection. Cheesecake put in walk in cooler to quickly rechill. Per owner, will start storing cheesecakes in walk in cooler overnight to maintain temps while the unit is in defrost. GC-foods in sandwich prep cooler were right at 44-45F at the beginning of the day, adjust cooler down to maintain temps during the busy times when cooler is opened often.
2.0
38.
Provide chlorine test strips for dish machine.
1.0
39.
Freezer is required to be NSF/ANSI approved.
0.5
46.
Replace missing light shield in the glass display cooler and the broken light shield in the walk in cooler (or use shatterproof bulbs).
0.5
49.
Documentation of approved training - 2 point credit awarded. amy s mcgrath 10/30/09.
Meatballs and sauce in the steam unit were below 135F. Foods were rapidly reheated to 165F and unit was adjusted up to ensure holding temps are maintained at 135F or above at all times.
2.0
17.
Several items in the small flip top cooler were were above 45F. This unit had been opened for restocking and cleaning. Limit the amount of time unit is open. Air temp thermometer in unit was reading 44F. Also, cheese and lunchmeats may need to be kept covered because of more air flow and less pan contact.
2.0
23.
Cool foods in shallow containers. Ground beef in large bowl was not cooling rapidly enough in the bottom, top portion was significantly lower temperature than the bottom of the pot.
1.0
38.
Provide chlorine test strips for dish machine.
0.5
39.
Freezer is required to be NSF/ANSI approved.
0.5
43.
Handwash station next to the upright freezer was not working at the time of inspection (water turned off due to leak). Front handwash station was out of papertowels at the time of inspection. Keep all handwash stations in working order and stocked with soap and towels at all times.
1.0
49.
Documentation of approved training - 2 point credit awarded. amy s mcgrath 10/30/09.
Glass dessert case and small flip top were not maintaining temperature at the time of inspection. Glass case was in defrost and top shelf was above 45 (tiramisu at 47F). CDI-moved to walk in to rechill. Store only non potentially hazardous foods on top shelf or adjust thermostat down. Small flip top cooler air temp remained consistently at 48F and was already on lowest thermostat setting. Food temps were 45 to 57F. CDI-foods were discarded or moved to walk in to rechill. This cooler cannot be use for temperature control until it has been serviced. EHS will return on Wednesday November 24th for critical violation check. Unit must be repaired or replaced at that time.
2.0
36.
Repair small flip top cooler.
0.5
39.
Freezer is required to be NSF/ANSI approved.
0.5
49.
Documentation of approved training - 2 point credit awarded. amy s mcgrath 10/30/09.
0.0
General Comments
EHS took the facility copy of TILT to make a copy for office file and to put on S-drive. EHS to return facility copy Wednesday November 24th.
Raw chicken stored above raw veal in the walk in cooler (CDI). Store foods according to the chart provided. Do not store wings in garbage bags, all foods are to be stored in food grade bags or containers. EHS will return on Monday, September 13th for critical violation check, provide food grade storage containers at that time.
1.5
11.
Several pans sent back for re-cleaning.
1.5
17.
Pizza prep cooler is not maintaining 45F or below through lunch in the top. The bottom does not appear to be maintaining temperatures at all. This unit is only being used during business hours, p.h. foods in the bottom were returned to walk in cooler. P.h. foods in the top were dropping in temp, but iced/used other refrigeration to return to temp quickly, monitor temps and use ice if needed until unit is repaired. EHS will return on Monday September 13th for ten day critical violation check, unit must be repaired or other measures taken to ensure foods are maintained at 45F or below at all times.
2.0
34.
Allow utensils to thoroughly air dry before stacking.
0.0
39.
Freezer and blender are required to be NSF/ANSI approved.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee personal food over bread for establishment. 3 pans of lasagna on floor of walk in cooler. Food is never to be stored on the floor. Must be stored 6-12 inches off of floor on approved shelving. Store employee personal food below and seperate for food for establishment. Employee personal foods should be kept in labeled containers.
1.5
25.
Thermometer in reach in freezer broken. Replace.
0.0
35.
Single service plates beside undiluted sanitizer tablets. Store single service items in a sanitary manner below and away from contamination.
0.5
36.
White pizza dough pans cracked in corners and worn through in spots on interior of pans. Replace.No longer easily cleanable; Leg on slicer has melted. Replace; Replace or resurface deeply worn and cut cutting board; Replace Tropicana punch dispenser housing on Pepsi machine; Racks in reach in freezer peeling. Replace.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Water heater replaced without notification of Department. Call before replacing. New model = Gas Water Heater Serial # URNG1109G00639 Model # G76-200-1 BTU 199,900 193.8 GPH Refresh rate.
Keep employee beverage stored below and away from food and food contact surfaces. ( CDI )
0.0
4.
Precooked bread touched with bare hands for service. Use gloves or a clean utensil to handle ready to eat foods. Food shall be prepared with the least possible manual contact. ( CDI )
0.0
10.
Raw chicken over veal and canadian bacon in reach in freezer. Bagged raw chicken in direct contact with raw ground beef in freezer. Arrange coolers and freezers according to final cook temperature. Never allow foods of different final cook temperature to come into direct contact; Foods stored in trash bags. Use only food grade plastic for food storage.
1.5
11.
Soda nozzles on Pepsi machine soiled with black buildup. Mixer attachments soiled. Thoroughly wash,rinse, and sanitize.
1.5
17.
Numerous PHF`s on both cold hold prep tables at make line above 45F. Cold hold PHF`s must be 45F and below.
4.0
19.
Sanitizer unlabeled. Label all chemicals.
0.0
25.
2 thermometers present with 1 out of calibration. Same thermometer from previous inpsection had not been calibrated.
0.5
30.
1 personal jacket stored with dry goods. Store personal items below and away from food and food contact surfaces.
0.0
33.
1 knife stored between pieces of equipment. Don`t store utensils in areas that are not cleaned daily.
0.0
36.
2 cold hold prep tables not keeping PHF`s 45F and below. Have units repaired so that all foods on units and inside are kept 45F and below. Use ice in pans until repaired; White pizza dough pans cracked. No longer easily cleanable. Replace; Brackets of shelving over dishmachine corroded. Replace. No longer easily cleanable; Badly corroded shelves is reach in freezer. Replace. No longer easily cleanable; Label residues on sides of pans. Remove. Impediment to cleaning; Repair water line at 3 compartment sink. Faucet leaking badly.
0.5
38.
Light on dishmachine on stating that more detergent needed. Unit is washing utensils and detergent is present. Have unit repaired so that light is not on.
Raw chicken over ground beef in upright freezer. Remember to keep freezers arranged according to final cook temperature.
0.0
11.
Numerous metal pans stored as clean still have food residue present. Thoroughly wash,rinse, and sanitize.
1.5
17.
Numerous PHF`s on cold hold prep table tops above 45F. Cold hold PHF`s must be 45F and below. PHF`s above 45F voluntarily disposed of. Pizza make line interior not keeping PHF`s 45F and below. Unit is constantly being opened and closed. Ice all PHF`s down in unit to ensure 45F and below until unit can maintain temperatures 45F and below even with frequent use.
2.0
21.
Hot water at 3 compartment and prep sink 128F. Hot water must be 130F and above when not used for sanitizing. Increase water temperature to reach 130F minimum.
0.0
23.
Pizza sauce is considered a PHF and must be cooled rapidly the same as any other PHF.
0.0
25.
1 metal stem thermometer tested and out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
26.
Pasta in opened non-resealable containers. Once a dry good is opened it shall be kept in approved labeled container with tight fitting lid. Don`t tape product bags back together. ( REPEAT )
1.0
33.
1 pair of tongs hanging on oven handles. Remember to store in use utensils away from sources of contamination. Don`t store on oven handles where soiled linens can contaminate.
0.0
34.
Couple of metal pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Pizza prep table not keeping PHF`s 45F and colder. Keep PHF`s iced until repaired.
0.5
39.
Non-nsf blender and freezer. Equipment shall meet ANSI standards and be NSF approved.
0.0
40.
Clean under table rims, shelving brackets of shelving over dishmachine, dirty dish table beside dishmachine, under oven-dusty, and front of stove-dusty.
0.5
44.
Dumster lid badly cracked. New dumpster needed. Clean around pad.
0.0
46.
Clean ventilation over cook line and in kitchen-dusty.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I will return Tuesday, June 16th to check on cold hold unit.
Veal above mozzarella sticks in small freezer. Breaded shrimp over ready to eat chicken in 2 door freezer. Arrange coolers and freezers according to final cook temperature; Do not use ice cream freezer for potentially hazardous food storage; Herbs stored uncovered under pizza cold hold prep table. Keep food covered while in storage unless on top shelf or in no danger of contamination from above. Biscuits uncovered on shelving in kitchen. Keep covered to protect from adulteration.
1.5
11.
Clean can opener blade.
0.0
26.
Dry goods open and in non-resealable containers. Once dry good is opened it shall be kept in approved,labeled container with tight fitting lid.
0.5
30.
Personal items stored with pizza boxes. Store personal items in a sanitary manner away from food and food contact items.
0.5
34.
Pans being wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Stacks of single service cups exposed to public with no protection. Keep single service cups behind the counter away from the public or keep them in their original sleeves with them pulled up to protect cup rims.
0.5
36.
Recaulk under shelf at 3 pan hot holding station; Replace broken lid on pizza station cold hold prep table; Replace rusting racks in 2 door upright freezer.
0.5
38.
Wash gauge on dishmachine not relaying information. Repair; Leak underneath machine-repair.
0.5
39.
Non-nsf shelving ( 1 shelf ), can opener, and freezer. Equipment shall be NSF approved. Once shelving and can opener are no longer easily cleanable replace with NSF approved equipment. Do not use freezer for PHF storage.
0.0
40.
Clean underneath tables, table rims, top of dishmachine, display door tracs,walk in cooler fire suppression nozzle, fan housing, refrigeraton door hinges, and underneath shelving over grill. Remove old adhesive and labels from exteriors of pans.
0.5
44.
Bags of garbage around dumpster. Cleaning needed.
0.5
45.
Remove adhesive from wall under take out counter; Repair all holes in FRP.
0.0
46.
2 blown lights in rear of kitchen. Replace.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Serve Safe certificate has expired as of 12/1/08. NC recognizer food safety training for 3 years. New TILT agreement completed and given to EHS at time of inspection by proprietor of establishment.
1 employee beverage sitting on table beside single service items. Store employee drinks in a manner to prevent cross contamination of food, food prep surfaces, and other food contact surfaces.
0.0
10.
Bag of onions stored on floor. Don`t store food on the floor. Store on approved shelving 6-12 inches off of the floor.
0.0
14.
Spaghetti and penne pasta in reach in cooler from yesterday over 45F. Chicken wings sitting out at room temperature cooling below 135F. Cool PHF`s from 135F-70F in 2 hours and go from 70F-45F in 4 hours. Total of 6 hours is given to cool PHF`s down. Don`t let large amounts of food sit out at room temperature for long periods of time to cool.
2.0
23.
Tops on PHF`s above 45F cooling from yesterday. Lasagna tightly wrapped cooling on prep table. Pan of wings sitting at room temperature cooling; Leave PHF`s loosely covered or completely uncovered if not under a potential source of contamination in coolers and freezers. Spreading product out on a flat baking sheet or cooling in shallow metal pans also facilitates rapid cooling.
1.0
24.
Frozen hamburger sitting out on prep table to thaw. Cooling shall take place under running water 70F or below, in a refrigerated unit 45F and below or as part of the conventional cooking process.
0.5
25.
Thermometer tested over 10 degrees out of calibration. Check thermometers regularly to ensure accuracy.
0.5
26.
Numerous bags of pasta in opened non-resealable containers. Once a dry good is opened it shall be kept in approved, labeled containers with tight fitting lids.
0.5
34.
Pans being wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Single service container being used as scoop in powdered sugar. Stacks of single service cups exposed to public with no protection. Keep single service cups behind the counter away from the public or keep them in their original sleeves with them pulled up to protect cup rims.
0.5
40.
Clean under all table rims and under drainboards. Clean inside reach in cooler beside pizza prep table and oven.
Bags of garbage around dumpster and lid open. Cleaning needed around dumpster and lid needs to stay closed.
0.5
45.
Clean ceiling vents.
0.0
46.
Replace the 4 blown lights throughout kitchen area. Sheilding needed over the existing light or shatterproof bulb needed in display case.
0.5
47.
Numerous items stored on plastic drink crates. Storage shall be 6-12 inches off of the floor and allow for easy cleaning. Don`t use soda crates to store food or other items.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Unlabeled pizzas out, in order to use TILT, you must label all pizzas with the time they are to be disposed. Labeling methods discussed and CDI. Turkey in refrigeration unit 52F, wrapped in plastic on to of other meats wrapped in plastic. Hold all potentially hazardous foods at 45F and below or 135F and above. Store all products below load limits. Item voluntarily discarded.
2.5
3.
Dressings stored with first aid items, store food away from toxic chemcials. Keep all toxic chemicals in a seperate labeled area away from food prep, food storage and clean utensil areas. 3 packages of ground beef thawing on prep tables, thaw all foods either under cool running water 70F or less, in the refrigerator, in the microwave, or as a part of the cooking process. Do not use ice cream freezer for potentially hazardous food storage.
2.5
32.
GC - do not use crates for storage, provide racks/shelving.
No metal stem thermometer available. Provide metal stem thermometer that reads 0-220F, calibrate thermometer daily in ice water to 32F.
1.5
11.
Ice dispencer at soda machine moldy - corrected onsite. Clean and santiize ice machine and dispencer when soiled. Sanitizer in spray bottle less than 200ppm. Provide sanitizer at 200ppm Quat (violation from 1/9/07 inspection).
2.5
17.
~no points taken~ replace broken gaskets.
0.0
30.
~No points taken~ clean fans in kitchen.
0.0
32.
Keep area around dumpster clean.
0.5
General Comments
See attached application for Time Only Method, if you wish to hold pizza with out temperature control. Call if you have any questions. Laura Cole 919-398-3669.
Sanitizer is spray bottle too weak. Provide sanitizer at 200ppm quat, use test strips to ensure proper concentation. Provide splash guard between clean drain board and dirty dish area. Call if have any questions installing (Laura Cole 919-398-3669)
2.5
13.
discard broken tongs(with blue coating)/containers no longer easily cleanable.
1.5
17.
DO NOT COVER SHELVES, TABLES, OR COUNTERS WITH ABSORBENT MATERIAL. OBSERVED SHELVES LINED WITH CARDBOARD WITH ALUMINUM FOIL COVERING CARDBOARD. [VIOLATION OF RULE .2617(C)] Repair leak at display case.
1.0
General Comments
Replace rusting can openner with NSF approved or equivalent. 7. label all dry goods, use scoops with handles.
