6-301.12; Priority Foundation; Papertowel dispenser empty. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Filled at time of inspection.
1.0
47.
4-501.11; Core; Pasta maker plastic lid cracked and missing pieces. Equipment shall be kept in good repair.
4-501.11; Core; Reach in cooler near gasket torn. Equipment shall be kept in good repair.
0.5
47.
4-101.19; Core; Tan rolling cart with burn damage and cracking. Nonfood contact surfaces that require frequent cleaning shall be corrosion-resistant, nonabsorbent and smooth.
0.0
49.
4-601.11(B) and (C); Core; Some dried food beneath cleaned cutting boards in one room. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.11; Core; Walk in cooler window has condensation collecting between panes of glass and has and inch of water sitting. Physical facilities shall be maintained in good repair. No points taken.
2-401.11; Core; Employee beverage stored on high shelf above bread storage. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Beverage moved to low shelf during inspection.
0.0
10.
6-301.14; Core; The front service handwashing sink is lacking a handwashing sign. The front and middle kitchen handwashing sinks are missing handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add a handwashing sign at this handwashing station. [REPEAT]
1.0
15.
3-302.11; Priority; Open container of raw ground beef stored in bin with steaks. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and in order of final cook temperature. CDI- Steaks moved during inspection.
0.0
23.
3-501.18; Priority; Disposition: Several Temperature Control for Safety (TCS) foods observed stored well past the 7-day hold limit, including beef stock, vegetable stock, cut tomatoes, cooked kale, tomato paste, trout, rice, lamb, spatzel, beef. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it Exceeds the temperature and time combination specified in Food Code or Is in a container or PACKAGE that does not bear a date or day. CDI- Expired products voluntarily discarded by PIC during inspection.
1.5
23.
3-501.17; Priority Foundation; Datemarking: Datemarking missing on milk, heavy cream opened on a previous day. Indication of -cook/freeze- and no date for when -thawed- missing on container of stock. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection. [REPEAT]
0.0
37.
3-302.12; Core; Along main cook line, Labeling missing on spices and squeeze bottles of food ingredients. 3-302.12: Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
1.0
38.
6-501.111; Core; One live roach observed in the 3-comp sink area. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
39.
3-305.11; Core; Several bowls of coleslaw below another wire shelf in low cold-hold unit lacking cover. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and
At least 15 cm (6 inches) above the floor. Add cover to these items.
0.0
41.
4-101.16; Core; Fabric cloths stored in buckets of soapy water. 3-304.14: Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Keep cloths for soapy water separate and dry before use, then return to laundry after use. [REPEAT]
1.0
43.
3-304.12; Core; Several tongs hung on low oven handles where can brush up against pants. Multiple scoops in flour bins with handles down in the flour. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Tongs and scoops moved during inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Multiple pans stored as clean observed stacked wet. Multiple pans/dishes on another rack stored as clean observed not inverted food-side down. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans moved back to drying rack for air drying, and dishes/pans inverted food-side down.
0.5
47.
4-202.11; Priority Foundation; One cracked spatula and one plastic container stored as clean cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged items voluntarily discarded by PIC during inspection.
0.5
47.
4-501.11; Core; Low shelf of prep table very rusted. In bakery section, wire shelving on low cold-hold units starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Replace the table and shelves.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
6-301.14; Core; The front and middle kitchen handwashing sinks are missing handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting. [REPEAT]
0.0
23.
3-501.17; Priority Foundation; Date-marking missing on TCS foods prepared previous days, and some cooked/froze/thaw on previous days including opened milk, liquid egg, heavy cream, whipping cream, tomato sauce, and clam chowder. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection. [REPEAT]
1.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 3-302.12: Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
1.0
41.
3-304.14; Core; Fabric cloths stored in buckets of soapy water. 3-304.14: Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Keep cloths for soapy water separate and dry before use, then return to laundry after use. [REPEAT]
0.5
43.
3-304.12; Core; Scoops in bins of flour with handle down in the flour. Ice scoops stored in wicker basket. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Scoops moved during inspection. [REPEAT]
0.5
47.
4-501.12; Core; Large cutting block table in prep room with equipment storage observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the board.
0.0
54.
5-501.110; Core; Side doors left open on shared dumpsters. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Work with other users to keep side doors closed.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
6-301.14; Core; A few of the handwashing sinks are missing handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
10.
5-202.12; Core; Hot water in ladies and mens restrooms handwashing sinks only reaching 77-78F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust the handwashing sinks to be able to provide hot water of at least 100F.
0.0
23.
3-501.18; Priority; Disposition: Cooked fava beans, tomato sauce, and coconut chicken dish past 7-day max hold allowed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Products voluntarily discarded by PIC during inspection.
0.0
23.
3-501.17; Priority Foundation; Date-marking missing on TCS foods prepared previous days including opened milk, orzo soup, and pasta w/ broccolini. Cooked pasta in reach-in freezer with only one date and no indication of whether cook/freeze completed same day or if a date is missing for initial cook. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection.
1.5
29.
8-201.13; Core; Facility is using Reduced Oxygen Packaging (ROP) method with meat, chicken and seafood. Before engaging in an activity that requires a HACCP PLAN, a PERMIT applicant or PERMIT HOLDER shall submit to the REGULATORY AUTHORITY for approval a properly prepared HACCP PLAN as specified in Food Code. PIC directed to stop using this process immediately and remove ROP machine from facility. Submit HACCP plan to our Department as directed for approval. The HACCP plan must be reviewed and approved by Wake County or State review before resuming use of this method.
1.0
29.
3-502.12; Priority; Facility using Reduced Oxygen Packaging (ROP) method with meat, chicken and seafood. Intact ROP bags of pork, lamb, chicken and seafood observed thawing in the walk-in cooler without having the packages cut open to allow for the entry of oxygen. The unapproved HACCP plan currently in place states that products be held frozen until ready for use, but is not clear if "ready for use" means the start of the cooking process. Date marking not observed on these packages to note where in the 14-day hold for raw ROP products they are. PIC states occasionally cooked foods will be placed in ROP, but the HACCP plan does specify if this is allowed or any different procedures to follow. A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. The PACKAGE shall be prominently and conspicuously labeled. Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. CDI- PIC to work with REHS to have HACCP plan submitted for approval. PIC directed to open the ROP products currently thawing to allow for the entry of oxygen.
0.0
36.
4-203.11; Priority Foundation; Dial-top food probe thermometer off calibration by 10 degrees. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Thermometer recalibrated during inspection. Recommend digital food probe thermometers for ease of use and fewer calibration issues.
0.5
41.
3-304.14; Core; Fabric cloths stored in buckets of soapy water. 3-304.14: Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Keep cloths for soapy water separate and dry before use, then return to laundry after use.
0.0
43.
3-304.12; Core; Tongs hung on low oven handle where can brush up against pants. Scoop in bread flour with handle down in the flour. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Tongs and scoop moved during inspection.
0.5
55.
6-501.12; Core; Dust/residue accumulation around ceiling vents and surrounding tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.0
55.
6-501.11; Core; Just inside entrance to walk-in freezer, deep crack along entry floor plate allowing accumulation of debris. PHYSICAL FACILITIES shall be maintained in good repair. Floors shall be maintained smooth and cleanable. Repair the floor crack so floor is smooth and cleanable.
0.5
56.
6-303.11; Core; Lighting in Cold-Kitchen walk-in cooler 037A appears to be too low. Lighting in walk-in coolers are required to be at least 10 foot candles. Requesting a lighting check visit by Team Lead.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
2-501.11; Priority Foundation; this facility does not have written procedures for this event. 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. Pf By the next inspection have written procedures for this.
0.0
16.
4-601.11 (A); Priority Foundation; several knives on the knife block stored clean were dirty. One tray of clean utensils had dried debris and dust in the bottom of it. Equipment food contact surfaces shall be clean to sight and touch. The knives and pans were sent to the dish pit for cleaning.
1.5
37.
3-302.12; Core; Selen, rice flour, panco crumbs, salt and sugar did not have a label on them. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. These dry goods were all labeled.
1.0
43.
3-304.12; Core; Several dry goods had scoop handles down in the dried food product. In use utensils shall be stored out of the food product or store them in a dry container beside it. All of these items were corrected.
0.5
51.
5-202.13; The spray hose at the 3 comp sink is dangling below the rim of the sink. Priority;An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P Tie the extra spring hose up until this can be fixed. The PIC will take a picture when this is fixed and send to the inspector.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources The can opener being used is not NSF. The manager will order a new NSF can opener.
*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.
*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.
Employee/student beverages cannot be stored on or above food contact surfaces. Employee beverage found above bread warmer.
1.5
10.
Food stored below leak in the chocolate room walk in freezer. Foods with ice build up to be discarded. Do not store foods below the leak.
1.5
11.
Dish machine is not sanitizing properly.
3.0
38.
Dish machine needs repair. Walk in freezer in the chocolate room needs repair.
0.5
39.
Newly donated vacuum sealer is not NSF approved and cannot be used in facility.
0.0
43.
Out of papertowels in unused classroom, although the class room was not in use, should have students be in the habit of always restocking as soon as papertowels are out.
0.0
46.
Two bulbs out in hood, replace.
0.0
49.
Documentation of approved training - 2 point credit awarded. jlh 4/23/09.
Dish machine is not reaching sanitizing temperatures. Guages are showing proper water temperatures. Have machine serviced. Notify EHS when it is repaired. Use three compartment sinks (set up for hot water sanitizing) until it is repaired. EHS recommends using thermolabels to check machine.
1.5
17.
Egg wash in prep cooler was above 45F. Air temp thermometer showed 42F. CDI-eggs discarded and thermometer replaced.
2.0
36.
Walk in freezer door in dessert room is freezing up, check heat strip and gasket to make sure they are working.
0.0
38.
Dish machine needs repair.
0.5
49.
Documentation of approved training - 2 point credit awarded. jlh 4/23/09.
Do not store beverages on or above food contact surfaces. One drink stored on prep table. Recommend using cups with lids and straws and not bottles. Recommend leaving flip top straw bottles up to avoid mouth-to-bottle-to-hand contact.
0.0
3.
Persons preparing foods must wash hands after tasting.
2.0
10.
Raw chicken stored above raw beef in the walk in freezer, store meats according to final cook temperature.
1.5
11.
Ice machine and slicer needed better cleaning at the time of inspection. Chopper needed cleaning, recommend covering it to keep it clean during storage. A couple of sanitizer bottles were above 200-400ppm. A couple of pots sent back for recleaning.
1.5
21.
Hot water must be maintained at 140F at all times.
3.0
24.
Do not thaw at room temperature. Approved methods of thawing include under refrigeration, under cool running water or as part of the cooking process.
0.5
26.
Store only handled scoops in dry goods with the handles extending out of the product. Keep all dry goods in airtight, resealable containers.
0.5
30.
Provide an area for students to store their coats/things separate from shelving below prep tables where utensils and other items are stored.
0.0
36.
Replace torn baking mats.
0.0
49.
Documentation of approved training - 2 point credit awarded. jlh 4/23/09.
Raw meats pulled out of freezer for during cleaning were stored on prep table above ready to eat foods.
1.5
11.
Ice machine and tea nozzle needed better cleaning at the time of inspection.
1.5
21.
Hot water must maintain 140F at all times of operation. It was a cleaning day at the time of inspection, so likely it was a high water usage day, monitor temps to ensure requirement is met, adjust hot water heater up, etc, if not.
1.5
36.
Repair/replace: ice machine lid, utensils with melted handles, and deeply grooved/melted/stained cutting boards.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Beverages cannot be stored on or above a food contact surface. Student and teacher beverages found throughout kitchen on or above food contact surfaces.
3.0
10.
Vegetables stored below dripping evaporator in the vegetable walk in cooler. CDI-moved. Store shell egg separated yolks separately (and below) pasteurized egg products.
1.5
36.
Repair dripping evaporator in the vegetable walk in cooler. Replace chipped/broken equipment attachments. Do not use papertowels as liners for omelet pans. Remove cardboard wedge between cooler and countertop. Do not reuse cardboard boxes.
0.5
40.
Clean the top of the cooler below the counter.
0.0
46.
Replace burned out bulb in the hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Student beverages scattered throughout kitchen above and on prep surfaces. Store drinks in a sanitary manner below and away from food and food contact surfaces. Drinks must always have a lid.
1.5
3.
Observed student change soiled gloves without washing hands. Before putting new gloves on hands must be washed with warm water and soap.
0.0
10.
Sheet cake stored under conch, okra under raw beef, chicken over lamb, and raw eggs over parsnip in both refrigeration and freezer units. Arrange coolers and freezers according to final cook temperature.
1.5
11.
Clean pasta makers.
0.0
16.
Corn relish, butter and cream mixture and rice mixture above stove below 135F. Keep hot hold PHF`s 135F and above. Shelf above stove will not maintain PHF`s at proper temperature.
2.0
19.
1 bottle of yellow chemical unlabeled. 2 cans of Carbon cleaner stored above cake rounds. Store chemicals in a sanitary manner below and away from food and food contact surfaces.
1.5
27.
Creamer taken out of original container and transfered to small white pitchers for service. Pitchers stored in refrigeration. Milk is not to be transfered from its original container unless for immediate service.
0.5
33.
Scoop store in water 120F. Water in which in use utensils are stored must be 135F or higher.
0.0
36.
Replace all rusting and peeling racks in reach in coolers. Vulcan stove shelf is peeling badly. Remove peeling shelving or remove unit. Plastic lids for dry goods at scale station cracked. Replace. Metal top to weigh scale welded together. Weld has large gaps and is very rough. Not easily cleanable; Plastic lids and plastic utility cart shelving burnt or cracked and no longer easily cleanable. Replace; Couple cutting boards deeply cut and no longer easily cleanable. Replace.
0.5
40.
Clean tops of equipment.
0.0
44.
Lids to trashcans on floor cracked. Replace.
0.0
46.
Numerous lights out over ventilation hoods. Lighting under all hood in kitchen below 50 foot candles. Replace light to help meet 50 foot candle requirement in cooking areas. Recommend increasing wattage of lights.
0.5
49.
Documentation of approved training - 2 point credit awarded.
1 employee beverage stored above clean linens. Store employee drinks in a sanitary manner below food and food contact surfaces. ( CDI )
0.0
3.
Observed member of staff come into kitchen from outside and proceed to touch handle of upright refrigeration unit without washing hands. Once hands are soiled or contaminated they must be washed with warm water and soap.
2.0
10.
Ground meat and whole muscle beef stored in same container. Raw duck stored in direct contact with beef. Arrange coolers and freezers according to final cook temperature. Never store foods of different final cook temperatures in same container. Never allow them to come into direct contact; Ice bin with ice completely exposed at front server`s station. Ice must be protected at all times. Easily cleanable NSF approved lid that completely covers top needed.
1.5
11.
Utensils including strainers, cutting boards, muffin pans, inside ice bin at coffee station and metal pans stored as clean still have food residue present. Thoroughly wash,rinse,and sanitize; Observed student sanitizer plastic pan for less than 1 minute in 170F water. When using hot water to sanitize utensil must be submerged for a minimum of 1 minute.
3.0
19.
1 bottle of blue chemical unlabeled. Label all chemicals.
0.0
34.
Pans wet stacked. Allow utensils to air dry before stacking to prevent mold and bacterial growth
1.0
36.
Replace all rusting and peeling racks in reach in coolers. Vulcan stove shelf is peeling badly. Remove peeling shelving or remove unit. Plastic lids for dry goods at scale station cracked. Replace. Metal top to weigh scale welded together. Weld has large gaps and is very rough. Not easily cleanable.
0.5
40.
Clean table rims, tops of equipment,walk in cooler door gaskets, floor fan, pan rims, shelving beside dishsink-dusty and exterior of Vulcan stove.
0.5
45.
Clean half wall between cooking line and clean utensils.
0.0
47.
Keep mops hanging in mop storage areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Ground beef over rack of lamb in walk in freezer. Keep freezers and coolers arranged according to final cook temperature.
0.0
11.
Numerous pans and other utensils still have food residue and grease on food contact surfaces. Thoroughly wash, rinse, and sanitize food contact surfaces ( REPEAT )
3.0
19.
1 bottle of degreaser hanging on side of prep table. Keep chemicals stored in a sanitary manner away from food and food contact surfaces.
0.0
26.
Numerous bags of dry goods in open non-resealable containers. Once a dry good is opened it shall be kept in approved,labeled containers with tight fitting lid.
1.0
34.
Plastic pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Replace all rusting and peeling racks in reach in coolers; Replace broken door handle on reach in-make cooking area; Replace badly cracked utility cart shelves; Leak under sink at cooking area. Repair; Replace badly cracked food processor and coffee grinder lids. No longer easily cleanable; Vulcan stove shelf is peeling badly.Remove peeling shelving or remove unit.
0.5
39.
Non-nsf can opener and coffee grinder. Equipment shall meet ANSI requirements and be NSF certified.
0.0
40.
Clean table rims, door gaskets in baking area, and tops of equipment.
0.0
47.
Keep mops hanging in mop storage areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
1 drink with no straw stored on service line. 2 sweet teas sitting on prep line with no lids. Drinks stored beside food. Don`t store drinks above food, food prep areas, or food contact surfaces. Drinks must have lids and straws and be consumed in a sanitary manner.
1.5
10.
Duck over other lower cook temperature meat, raw chicken over broth, and ground beef over whole muscle meat. Keep freezers and coolers arranged according to final cook temperature.
1.5
11.
Utensils stored as clean still have food residue present. Thoroughly clean marble slabs and baking trays. Thoroughly wash, rinse, and sanitize.
1.5
21.
Hot water 130F and above available to main kitchen area sinks. Sinks in side kitchens less than 130F. Highest temperature reached was 104F. Increase water temperature to 130F or above.
0.0
23.
Recommend increasing amount of ice in bins while cooling. Also use of metal pans increases conduction of cold.
0.0
25.
2 thermometers tested with 1 out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
26.
Numerous bags of sugar and peppers in opened non-resealable containers. Once a dry good is opened it shall be stored in approved, labeled container with tight fitting lid.
0.5
34.
Air drying looks good today!
0.0
36.
Replace all rusting and peeling racks in reach in coolers; Replace broken door handle on reach in-make cooking area; Resurface or replace deeply cut and stained cutting boards-no longer easily cleanable; Replace badly cracked utility cart shelves.
0.5
39.
Non-nsf can opener. Equipment shall meet ANSI requirements and be NSF certified; Replace garbage bags covering equipment with food grade plastic. Keep documentation on site that bags meet standards.
0.0
40.
Clean table and shelving rims, top and bottom of salamander, and top of bread proofing box.
0.0
43.
Couple of handsinks without handsoap. Handsoap must always be present.
0.0
45.
Clean half wall behind cooking line-very dusty.
0.0
46.
Ceiling ventilation dusty-clean; Clean ventilation over cooking line; Replace blown lights over cook line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
1 uncovered drink sitting above clean utensils. Employee drinks shall be stored in a manner to prevent cross contamination. Keep them covered and below food and food contact surfaces.
0.0
3.
Observed student crack egg and take egg shell out of bowl then proceed to handle a small container of honey without washing his hands. Once hands are soiled or contaminated they must be washed.
2.0
10.
Arrange freezers according to final cook temperature just as refrigeration units are arranged; Ice bin with ice for service is uncovered. Cover ice bin.
0.0
11.
Clean slicer in meat room, salad spinner and ice machine. Utensils stored as clean still have food residue. Thoroughly wash, rinse, and sanitize food contact surfaces.
1.5
16.
Blanched asparagus and cooked potato sitting out at room temperature below 135F. Keep hot hold PHF`s 135F and above. Don`t let food sit out at room temperature for long periods of time between cooking and prep procedures. Keep hot or cold.
0.0
19.
2 chemical bottles mislabeled and 1 unlabeled. Properly label and identify all chemicals.
1.5
25.
2 thermometers tested with 1 accurate within 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
26.
Couple of container in opened non-resealable bags. Once a dry good is opened it shall be put in approved, labeled container with tight fitting lid.
0.0
34.
Utensils wet stacked and salad spinner sealed wet. Allow utensils to compleletely air dry before stacking or sealing.
0.5
36.
Replace all cracked utility cart shelving and wooden cutting board, broken Delfield reach in handle, and all badly rusting racks. Replace wooden clothes pins with plastic or seal to make easily cleanable.
0.5
39.
Garbage bags used to cover equipment not currently in use. Use food grade plastic to cover equipment and food.
0.0
40.
Clean underneath all table rims and behind Delfield working top refrigerator. Clean front of pastry reach in, tops of ovens, ventilation hood interior, exterior of dough machine, and inside microwave,
0.5
43.
Clean men`s urinal base.
0.0
44.
Mops and brooms sitting on floor of mop room. Keep them hung on provided clips.
0.0
45.
Clean top of 3 quarter wall behind cooking equipment-greasy and dusty.
0.0
46.
Replace blown light in back ventilation area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Student drinks above food prep table, on top of bread warmer, under table next to plates of food. Store all drinks below food prep, food storage and clean utensil areas.
2.5
11.
Soiled scoops and utensils, thoroughly clean and sanitize all utensils after each use. **Sanitizer - when using sanitizer in the spray bottles, spray sanitizer on to surface and allow sanitizer to air dry - do not wipe off.
2.5
13.
~no points taken~ discard utensils that are no longer easily cleanable.
0.0
21.
~No points taken~ no paper towel in service area hand sink, this area is in use today - provide soap, towels and warm water at all handsinks.
0.0
General Comments
Repair spray arm so it does not hang below sink rim, put a sign on all unused equipment. Laura Lerch 919-398-3669.
2 containers of rissotto 47-48F, 2 containers of cooked noodles 48-56F, in stand up refrigerator by "yes" door. All potentially hazardous items were voluntarily discarded. Refrigerator labeled out of order.
2.5
11.
Slicer, potato cutter, ban saw, end of pasta maker visibly soiled, thoroughly wash, rinse and sanitize all equipment after each use. Suggestion: clean and sanitize all equipment before AND after each use, use buddy system to clean all hard to clean equipment (one person cleans and another double checks work).
2.5
General Comments
13. discard all broken utensils, no longer easily cleanable. Skewers in moldy water, wood chips in moldy water in cold prep room (both items could be considered a food contact surface). Have some one check entire kitchen daily for items that are out of date, spoiled.
Observed spoiled potatoes in reach in refrigerator in cake decorating area. Do not use any adulterated food, discard immediately.
2.5
15.
Completely air-dry all utensils before stacking to prevent microbial growth.
1.5
General Comments
17. rusty racks in coolers will need to be replaced soon. Dumpster area not checked today, did smell odor on way in, could not be looked at today. Spoke with ServSafe class today for about 20minutes.
FISH AND CRAB CAKES SHOULD BE MAINTAINED TO AT LEAST 140'F.
2.5
5.
FOOD THERMAMETERS ARE NEEDED IN THE KITCHEN AREA.
1.5
7.
ALL DRY FOODS SHOULD BE STORED IN A LABELED COVERED CONTAINER AFTER THE ORIGINAL PACKAGE IS OPENED.(POWDERED SUGAR, BROWN SUGAR, SEMELINA, ELBOW MACARONI, ETC.)
