Observation: Cut pork sausage was placed double panned in the steamtable and was not able to hold 135F and observed at 122F. 3-501.16(A)(1) ; Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in par. 3 401.11(B)
CDI: Operator discarded product during inspection.
1.5
36.
Observation: Refrigeration thermometers were stored in the back of the refrigerator and not in the warmest part of the unit which is at the top and front.
4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
General Comment: It was also noted that some units were missing an accurate thermometer which were replaced during inspection.
0.5
43.
Observation: Grill scrapers with accumulated food products are stored between grills. In use knives are sored under equipment. Ensure all utensils that are in use in contact with food are stored on a clean surface.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
CDI: Operator moved utensils
0.0
44.
Observation: Equipment and containers are not being air dried and were observed stacked wet.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.0
47.
Observation: The wait station prep refrigerator i snot able to maintain 41F or below; Continue to monitor refrigerator and ensure no temperature control safety food products are stored within. Observed cut fruit at 49F that was discarded.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
55.
Wall area under dish machine has accumulation of debris.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
0.0
General Comments
Continue to monitor refrigeration equipment as was discussed during inspection. Fly light may work more effectively if installed at average 5ft under integrated pest management plan.
2-103.11 (O); Priority Foundation;Employee illness forms onsite include five reportable illnesses. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI-REHS provided a copy of the updated employee illness policy via email with the six reportable illnesses.
1.0
15.
3-302.11; Observed a box of raw steaks and raw ground beef stored above a case of ready-to-eat meatballs in the walk-in cooler. Keep raw animal protein items stored below ready-to-eat food items to minimize the risk of cross-contamination. CDI-The box of meatballs were relocated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted portioned out containers of sour cream and ranch dressing were temping between 44-52 F in the work top cooler located at the server station. Further investigation determined the work top cooler was no functioning properly. Noted ambient air for work top cooler was 45 F, even after thermostat for unit was adjusted. Ensure all TCS items are kept at 41 F or below for cold storage. CDI-PIC contacted technician for repairs during inspection.
1.5
39.
3-305.11; Core; Found a box of individually packaged syrup packs stored on the floor near the wait-staff station. Keep all food items at least 6 inches off the floor in a clean, dry location.
0.0
45.
4-903.11(A) and (C); Core; Observed a box of single-service cups stored on the floor in the dry storage area. Keep all single-service items at least 6 inches off the floor in a clean, dry location.
0.0
49.
4-601.11(B) and (C); Core; Observed some residue build-up on the utensil storage racks near the dish washing station. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
54.
5-501.113; Core; Noted sliding doors were left opened on Outside dumpster unit. Keep outside dumpster and recyclable unit sliding doors and top lids closed in between use.
2-103.11 (O); Priority Foundation; Employee illness forms onsite include five reportable illnesses. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI-REHS provided a copy of the updated employee illness policy via email with the six reportable illnesses.
0.0
8.
2-301.14; Priority; Observed an employee return from the garbage dumpster wearing gloves, and then begin to wash dishes at the dish area without washing hands or changing gloves. Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI- Education provided, instructed employee to discard gloves and wash hands.
2.0
9.
3-301.11; Priority; Observe one of the Cooks use his bare hands to place sliced cheese on a plated omelet that had already been prepared and cooked. No bare hand contact is permitted with ready to eat foods. Use only gloves, utensils or an approved barrier paper. CDI- Education provided, discussed with PIC
2.0
10.
6-301.12; Priority Foundation; Upon arrival, no paper towels available at the handwashing sink located at the service station area. Ensure all handwashing sinks are equipped with paper towels and soap. CDI- Instructed PIC to replace.
1.0
10.
6-301.11; Priority Foundation; No soap available at the service station handwashing sink. Ensure all handwashing sinks are equipped with soap and paper towels. CDI- Soap replaced
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted an overfilled container of individual sour cream and salsa cups was temping between 46-48 F in the make-line cooler unit located at the service station. Also noted a container of pooled eggs and shelled eggs reading between 52-56 at the cook line. Noted containers of pooled eggs and shelled were held in insufficient ice bath. According to PIC, noted pooled eggs and shelled eggs are held on Time as Public Health but items were not marked with a time stamp (thus temperatures were taken). Ensure time/temperature controlled items are held at 41 F or below for cold storage. CDI- Instructed PIC to discard the top layer of individual cups of sour cream and salsa in the make line cooler. Ice bath was replenished for the pooled and shelled eggs at the cook line.
1.5
28.
7-102.11; Priority Foundation; Found working spray bottles of concentrated bleach and degreaser not properly labeled at the dish area and service station area. Also noted a container of detergent powder not label at the dish machine area as well. Working containers used for storage of toxic/ poisonous substances such as sanitizers and cleaners should be clearly identified with common name of chemical.
0.0
41.
3-304.14; Core; Noted multiple wet wiping cloths laying across prep surfaces on the make line. Also, noted the sanitizer buckets throughout the service area were reading at 0ppm for Sink and Surface Sanitizer Solution. Sink and Surface Cleaner Sanitizer solution must read between 272-700 ppm DDBSA. Further investigation determined the Sink and Surface Sanitizer Dispenser, at the 3 compartment sink, was not working. CDI- Discussed contacting Ecolab to have dispenser serviced and to manually mix chlorine (bleach) sanitizer solution in the sanitizing vat of the 3 compartment sink for the Sani-buckets. Discussed using Chlorine test strips to gauge the concentration of chlorine sanitizer solution made (50-100ppm) while awaiting for the Sink and Surface sanitizer dispenser to be repaired.
0.5
45.
4-903.11(A) and (C); Core; Observed single service To-Go containers stored in a upright position on the prep surfaces behind the cook line. Ensure single service containers are stored in a downward position to avoid the risk of cross contamination.
0.0
51.
5-205.15; Core; Noted a steady leak at the drain line underneath the handwashing sink located behind the cook line. Also noted a steady leak at the drain line underneath the 3 compartment sink. Ensure all plumbing is maintained at good repair. Have noted leak repaired.
0.0
56.
6-403.11; Core; Noted personal snacks and drinks stored on prep tables surfaces with retail food items. Also noted a opened beverage cup stored above clean glasses in the service station area. Employee beverages and personal items shall be stored away and below any food, utensils and food service preparation equipment, to prevent contamination of food, utensils and clean equipment.
4-903.11(A), (B) and (D); Core; Many pans stored together wet on the drying racks. Metal pans and tubs shall be separated to dry and shall be in a position that allows drying. The manager separated the pans. A few tubs of utensils stored clean had food debris in the bottom of them. These tubs were cleaned.
0.5
55.
6-501.12; Core; dust accumulation build up on the panels over the cooking area. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean the hoods.
0.5
56.
6-403.11; Core; two beverages with open lids were sitting on the food line. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. The drink cups were voluntarily discarded.
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
2-501.11; Priority Foundation; Facility does not have written procedures to follow for vomiting or diarrheal clean up events. Provide written procedures for employees to follow for vomiting or diarrheal clean up events. Written procedures were emailed to manager.
0.0
6.
2-401.11; Core; Employee drinks on prep surfaces stored next to food and clean equipment. Store employee drinks so contamination of exposed food, clean equipment, utensils, linens and single service articles can not result. The above drinks were moved away from the above areas.
0.5
10.
6-301.11; Priority Foundation; No hand soap at the hand sink near the dishwashing area. Handwashing sinks shall be supplied with hand soap. Soap was supplied once REHS spoke to the manager.
1.0
15.
3-302.11; Priority; Open raw country fried steak stored below raw chicken strips in the upright freezer. Opened raw country fried steak stored next to vegetables and opened raw sausage stored next to and above raw vegetables in the upright fryer freezer. Store all food according to final cook temperatures in refrigeration units and in freezers once opened. Follow the refrigeration/freezer storage chart found on www.wakegov.com/food. The above items were re-arranged.
1.5
24.
3-501.19; Priority Foundation; Shell eggs are time stamped 12:03 pm and discard 4:03 pm. Liquid shell eggs are time stamped 12:03 pm and discard 4:03 pm. Time stamp time/temperature control for safety for up to 4 hours once removed from 41F and below. The above food was time stamped with the correct times.
1.5
33.
3-501.15; Priority Foundation; Cooling salsa and marina sauce individual cups in large container in the make line of the beverage station prep unit. Cool TCS food in the repid cooling equipment(walk-in cooler or walk-in freezer), use ice as ingredient, ice bath, thinner portions or use other effective means. Around half of the salsa and marina cups were removed and placed in the walk-in cooler to cool further.
0.5
41.
3-304.14; Core; Wiping cloths stored wet on prep surfaces. Store all wet wiping cloths in sanitizer mixed to the manufacturer's instructions. The above sanitizer solution was remixed to the proper concentration.
0.5
45.
4-903.11(A) and (C); Core; Single service paper serving cups stored in a drawer with a cell phone, burn gel and a screw driver. Single service article stored not inverted in the prep area. Single service articles stored in cases on the floor of the storage room. Store single service articles in a clean dry location. Store single service articles where they are not exposed to splash, dust or other contamination. Store single service articles 6 inches off the floor.
0.5
47.
4-501.11; Core; Door sweep on the walk-in freezer door is missing. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
51.
5-205.15; Core; The faucet on a hand sink in the men's restroom is not working. Plumbing shall be maintained in good repair. Manager showed REHS new faucet that will be installed.
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 signature of recipient due to COVID-19 pandemic.
*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. Follow-Up: 05/10/2019
*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. Follow-Up: 11/23/2018
*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. *Melodee Wallace Johnson- 919.609.1783 - melodee.johnson@wakegov.com*
It was not a violation during inspection because sanitizer was not being used but the quat sanitizer dispenser at the 3 compartment sink is hooked up to the cold water line. In colder weather months, the quat solution temperature will not meet the 75F minimum requirement. The dispenser needs to be plumbed to the faucet using a connection with a threaded union or a mixing valve should be installed to provide properly tempered water. In the kitchen and prep area, the FRP on the walls and the skin on the walk-in cooler have been painted. These surfaces are not meant to be painted. If the walls are damaged, scratched, etc to the point that they can no longer be cleaned, the panels should be replaced, not painted. The back storage and dish area have not been painted but need some cleaning. If the paint starts to peel from the walls, the walls should be scrubbed to remove the paint or the FRP panels should be replaced.
Before starting any of the construction work for the remodel, plans for the remodel need to be approved by the Environmental Services Plan Review department. Please contact Laura Lerch at 919-856-7400
The meat refrigerator at the cooks line does not keep foods below 45 F. The door gaskets are torn and do not keep the refrigerator doors closed, and the bootm door of the refrigerator tends to stay open. Consider replacing the two refrigerators at the beginning of the cooking line with a prep cooler similar to the one used for pancake toppings. Upright refrigerators are not designed to be opened and closed every few seconds.
Meats were moved to walk-in cooler.
4.0
33.
The ice scoop for the big ice machine in the back was sitting on a bread racks. Keep the scoop on a clean plate ( the scoop holder broke, and the replacement has not arrived yet ).
0.5
34.
Air drying needs to be improved. Containers are stacked wet. One of the air drying racks needs to be cleanded ( grease ). The green coating is peeling off all air drying racks.
0.5
36.
Replace the gaskets on the meat refrigerator at the cook line. The spare cooler ( weekend use ) needs new gaskets on the meat drawers, and there are broken pieces of trim on the inside. Replace scratched teflon pans.
The walk-in cooler flooring is warped to the point where it could be considered a trip hazard.
0.5
40.
The equipment needs some general cleaning. Clean the areas under the grills. Clean the racks in the dry storage area.
0.5
43.
The hand sink faucets in the restrooms are starting to corrode. Replace the faucets.
1.0
44.
Clean the dumpster area. Replace the dumpster with the broken lids.
0.0
45.
Clean the floors thoroughly, and repair the remaining areas of broken floor tiles.
0.0
46.
Replace torn seals around the hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Avoid bare hand contact with ready-to-eat foods like toast. Use gloves or a clean utensil to touch such foods.
0.0
10.
Several sliced of swiss cheese were sitting on the rusty shelf in the refrigerator without a plate or other protection. Cheese was placed on a plate.
1.5
17.
One drawer of the prep cooler at the grill does not fit properly. Foods in the drawer were at 50-55 F. Foods were taken to walk-in cooler.
The upright 2 door refrigerator at the grill cannot keep the food temperature below 45 F. The doors are opened constantly, and the air temperature in the area is very high. Foods are 51-63 F. Foods in the back of the refrigerator away from the door are at 41 F. Keep foods in the bottom part and the front sections in small metal pans on ice. Refill frequently from the walk-in cooler. The foods have to maintain 45 F or below.
The salad prep refrigerator may not be working preperly. Foods are at 50-55 F. Foods were taken back to the walk-in cooler.
2.0
23.
When cooling the pancakes, do not cover the plates until the pancakes have reached 45 F.
0.0
25.
Provide thermometers for all refrigerators.
0.5
34.
The clean plates under the grill area have grease and food bits on the edge.
Several steam table pans were stacked wet. The coating on the air drying racks is starting to flake. Store all utensils facing the same direction.
0.5
36.
Repair the refrigerated drawer that does not fit properly. Repair the salad prep refrigerator. The brown cutting boards are damaged at the corners. The large mixer bowl needs to be re-surfaced. Replace cracked ceramic plates and scratched teflon pans. The outside of many food containers has build-up ( the inside of the pans is clean ).
0.5
40.
The equipment needs some general cleaning.
The cutting boards at the left hand grill had not been cleaned the night before. Dry egg mix on the cutting boards. Clean the areas under the grill.
0.5
43.
The hand sink faucets in the restrooms are starting to corrode.
0.0
46.
One of the A/C units at the cooks line is dripping. The water does not drip onto equipment or plates, but it does drip on the people working at the line.
Clean the standing fan. Replace the caulking around the hood. Pieces are coming loose.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The tea urns at the server counter did not have lids. Always cover the tea urns.
0.0
11.
The inside of the ice machine has some mold spots on the blue plastic parts. Clean the ice machine. The large mixer bowl had standing water and some food bits in it. Bowl was re-washed.
1.5
17.
The salad prep cooler was not closed completely. A large container of chopped lettuce was sitting too high to allow the lid to close. Sliced tomatoes were at 51 F. Individual containers of half and half were at 55 F. Use the proper size pans for the refrigerator. Metal pans will help keep the food temperatures lower. The lingonberry butter in the cooler near the grill was at 50 F. Use less butter in the container, especially on less busy days.
2.0
34.
Pans and dishes are stacked wet. Air drying space is insufficient. An employee rinsed a coffee pitcher in the hand sink at the server counter. The hand sink is the only sink in that area, and it cannot be used to rinse coffee pitchers. After rinsing, the pitchers are placed back on the tables in the dining room. Water is standing in the bottom of the coffee pitchers. Send used coffee pitchers to the kitchen for cleaning and air drying.
0.5
36.
The large mixer bowl has some rust at the bottom. Resurface the bowl. Relace torn gaskets. The corners of the brown cutting boards have minor damage.
0.5
40.
The equipment needs some general cleaning.
0.0
45.
The floor needs to be re-grouted, especially in wet areas like the dish room, the mop sink, and around sinks. Clean the floor drains.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was an open employee drink setting above the pass through window in the waitress station. Employee drinks shall be consumed in a sanitary manner. This could include having a cup with a lid and straw and storing the drink on a bottom shelf and not above food or food prep areas.(the drink was tossed into the trash.
1.5
17.
The sliced tomatoes in the top of the prep unit refrigerator are stacked too high and are only 55 degrees also the sliced cheese is only 52 degrees and both these items must be held cold at 45 degrees or colder. Do not stack the product to high when it is slow and try to keep the product below the rim of the container. Also closing the lids would help also.(The tomatoes were put in the garbage and the tomatoes were put back into the walk-in refrigerator.)
2.0
36.
The inside top of the microwave is missing. Get rid of the screw-on pour tops that are corroded and are pitted. Some of the coating is coming off the wire refrigerator shelving. The bottom drawer on the prep unit is damaged and not closing properly.
0.5
40.
Thoroughly clean equipment. Clean reach-in refrigerators. Clean the outside of chemical cabinet. Clean the microwave.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Thoroughly Clean the slicer and the knives. The dish-machine was not sanitizing. Also there was no sanitizer in the bucket, just water. (The slicer and knives were taken to the dish room. The pipe in the sanitizer for the dish-machine was not touching the liquid. The bucket was tilted and the pipe readjusted. The sanitizer bucket was filled several times before it was mixed correctly.)
3.0
16.
The cut-up sausage in the steam table was only 119 degrees and must be stored hot at 135 degrees or hotter. (It was dumped intpo the garbage.)
2.0
19.
Do not store toxic cleaners such as degreaser on the ledge of the ice machine. Last inspection it was bleach and comet. (It was moved to the mop sink.)
1.5
28.
No Points.....The dumpster is right out the back door. There are a lot of flies out there and some in the kitchen. There are a lot of sticky traps in the kitchen and in the dinning room and the flies do seem to be controlled. Keep the dumpster area neat and clean so there are not so many flies. Also there are fly traps that work well outside and may help to reduse the numbers of flies.
0.0
36.
The microwave door is damaged and needs to be repaired or replaced.... The plastic threshold in the prep unit refrigerator is missing.... The pre-wash hose is damaged.... There is a cross-flow of cold into the hot water at the faucets where the Auto-Clor chemical dispenser has been installed and where the extra valve was added on the other faucett. Remove the extra valves or install proper spring-checks like used in "T&S" pre-wash assemblies. Also replace the hot handle that is missing on the faucet where the dispenser is located.
0.5
39.
The plastic WARING waffle maker is not NSF approved. The label on the bottom says For Househould Use Only.
0.5
45.
Clean-up the syrup spill in the dry-storage room.
0.5
46.
The exposed light tubes in the walk-in refrigerator need to be properly shielded. If you use tube guards they are required to fit properly and have end caps also.
0.5
47.
You need a mop holder that will hold a wet mop with the handle up so they can drip dry with-out mop water running down the handle. There is a holder but it is instaled to low. Today the mops are inverted and the mop strings are touching the handles of the other cleaning tools.....Also get rid of broken and unused equipment setting around on the floor. Everything should be up off the floor so you can sweep and mop down there.
0.5
49.
No documentation of approved training - no credit awarded.
Cheese 53F, cheese 57F in prep cooler near prep sink. Hold all potentially hazardous foods 45F or less. Suggestion: check temperatures every 2-4 hours, do not line metal container with plastic, have unit turned down. Cheese discarded.
2.5
3.
Trash bag (with trash) tucked underneath containers of food next to grill. Do not hang trash bags from containers of food to prevent accidental contamination of food products. Suggest using a small container for trash disposal stored in front of grill. Raw shell eggs stored over cooked bacon in stand up refrigerator on weekend side cook line. Store all raw meats, poultry and seafood below cooked and ready to eat foods. Corrected onsite. **Did not observe,but after speaking with manager discovered that when store is busy they set buttermilk batter in ice bucket stored on floor. Do not store food on the floor for any reason. Set batter and ice bucket on rolling cart, dunage rack, or table.
2.5
11.
Sanitizer too weak in buckets, provide sanitizer at 50-100ppm Chlorine OR 200ppm Quat. If using bleach (chlorine sanitizer) do not mix sanitizer at food prep station, take to mop area or utensil washing room. Corrected onsite.
2.5
13.
Multiple broken lids, containers. Discard all utensils that are in poor repair and no longer easily cleanable. Replace or replane cutting boards with deep cuts and discoloration.
1.5
15.
~no points taken~ completely air-dry all utensils before stacking.
0.0
17.
Clean: gaskets, underneath sides of grills, in between equipment, bread racks, knife racks. Replace rusting racks in refrigerations units.
1.0
28.
Clean floors walls, ceilings through out entire facility. Walls below dish machine, near hood areas, floors behind equipment.
0.5
30.
~no points taken~ clean air vents, fans.
0.0
General Comments
Provide splash guard at handsink in wait staff area. Have soad machine repaired so soda only dispences when lid is closed. Lighting is very low in kitchen, clean light shields, replace any blown bulbs.
SHELL EGGS 55F, 54F CREAMER. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 45F WHEN KEPT COLD.
2.5
3.
RAW CHICKEN IS BEING PREPPED AT THE PREP SINK ON A CUTTING BOARD WHILE PANCAKE BATTER IS BEING PREPARED. ALWAYS PREP RAW MEATS SEPARATE FROM OTHER FOOD. UNCOVERED HAM, SAUSAGE IN REFRIGERATION UNITS. COVER ALL FOODS IN REFRIGERATION UNITS. ICE SCOOP IS LAYING IN THE ICE MACHINE. STORE THE ICE SCOOP WITH THE HANDLE UP OR IN A CLEAN DRY SURFACE OR CONTAINER.
2.5
15.
AIR DRY DISHES BEFORE STACKING. CLEAN UTENSILS AND LIDS STORED IN DIRTY CONTAINERS.
1.5
31.
UNLABELED QUAT SANITIZER AND WINDEX. LABEL ALL CHEMICALS IN SPRAY BOTTLES.
2.5
General Comments
13. REPLACE WORN CRACKED PLASTIC FOOD CONTAINERS. 34. EMPLOYEE SWEATERS, JACKETS AND PURSES STORED WITH FOOD. STORE ALL EMPLOYEE PERSONAL ITEMS 18" AWAY OR BELOW FOOD.
SHELL EGGS 64-72F. AMERICAN CHEESE 57F, BUTTER 52F, CREAMERS 53F. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 45F WHEN KEPT COLD.
2.5
15.
AIR DRY DISHES BEFORE STACKING.
1.5
24.
SEVERAL FLIES PRESENT USE PEST MANAGEMENT.
2.0
General Comments
5. METAL STEM THERMOMETER IS 18F IN ICE WATER. CALIBRATE TO 32F IN ICE WATER. 17. REPLACE WORN END STRIPS ON SHELVING THAT STORES THE CONDIMENTS. REPLACE MISSING HANDLE ON HOT WATER FAUCET AT THE MOP SINK. 18. PROVIDE A VACUUM BREAKER AT THE Y HOSE AT THE MOPSINK.
Shredded cheese and coffee stored on the floor. Uncovered food in the refrigeration units. Cover all foods in the refrigeration units. Use a scoop with a handle in all dry foods. Cheese stored directly on the shelf in the uprright refrigerator, store in a container.
2.5
28.
Broken floor tiles around the beverage station. Replace
0.5
31.
Label all chemicals in spray bottles. Chemicals in spray bottles stored with clean dishes.
2.5
General Comments
7. Seal all dry goods once opened. 17. Shelf under the to go counter is dirty. 13. Few worn containers-replace
