2-301.14; Priority; Food employee observed handling raw chicken breast with bare hands to place onto the grill, grab clean utensils to portion out a pot of dirty rice. Workers shall wash hands after switching between working with raw meat and ready-to-eat foods or pans used for ready-to-eat foods or after engaging in activities that contaminate hands or when changing tasks. CDI- PIC informed and employee washed their hands.
2.0
47.
4-101.19; Core; Shelving in the back for the storage of oil filtering equipment is being lined with cardboard. 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. Remove cardboard lining.
0.0
49.
4-601.11(B) and (C); Core; The oil filtering equipment has a heavy accumulation of grease, the shelving in walk-in cooler #1 needs to be wiped down, the shelving holding the oil filtering equipment is covered in grease as well and needs to be cleaned. Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
5-205.11; Priority Foundation; Food employee observed rinsing a cloth in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- educated employee on handwashing sink usage only.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of liquid eggs on ice for around 15-20 minutes was holding at 55F. Salads prepped this morning were holding between 42-43F in the walk-in cooler. TCS foods being held cold shall be maintained at 41F or less. CDI- Food items were cooled down.
1.5
38.
6-501.111; Core; Large waterbug dropped from the ceiling onto the counter in the prep area. No food was being prepared at the time. The PREMISES shall be maintained free of insects, rodents, and other pests.
0.0
39.
3-305.11; Core; A cut open box of fryer shortening was found uncovered with nice sized pieces of cardboard in it. FOOD shall be protected from contamination by storing the FOOD: where it is not exposed to splash, dust, or other contamination.
1.0
49.
4-601.11(B) and (C); Core; The shelving in the 1st walk-in cooler has residue accumulation present. The shelving above the 3-compartment sink has dust accumulation present. The sides of the grill have some grease accumulation. Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
51.
5-205.15; Core; The first toilet in the women's bathroom has a leak and water is puddling onto the floor. a plumbing system shall be maintained in good repair.
0.0
56.
6-202.11; Core; One of the light shields over product in the main kitchen area is missing and it can't be determined if the bulbs are shatterproof. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food or food in packaging that can be torn by broken glass. Replace the missing light shield.
4-602.11; Core; The metal guard in the lower portion of the large ice machine had slight residue buildup on the front. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Facility has the machine cleaned once a month. Ensure all portions of the machine are cleaned.
0.0
47.
4-501.11; Core; The reach-in freezer has a lot of ice buildup on the fan inside...Equipment and components shall be maintained intact and in good repair/condition...Defrost this unit and remove the ice buildup.
0.5
49.
4-601.11(B) and (C); Core; The fan guards and shelves in the first walk-in cooler are soiled with residue/dust buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris...Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.11; Core; Ceiling tiles were missing or damaged in some areas of the kitchen. The mop sink has some tiling that is damaged...Physical facilities shall be maintained in good repair.
0.5
55.
6-501.12; Core; Some of the ceiling vents in the kitchen have dust buildup. Areas behind equipment on the hot line are collecting light debris/residue buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-202.11; Core; One of the light shields over product in the back room is missing and it can't be determined if the bulbs are shatterproof. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food or food in packaging that can be torn by broken glass. Replace the missing light shield.
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
2-301.14; Priority - Observed worker at grill line handle bags of frozen raw meat products, place products on grill, handle pans for ready-to-eat foods, etc. without washing hands during course of inspection...Workers shall wash hands after switching between working with raw meat and ready-to-eat foods or pans used for ready-to-eat foods or after engaging in activities that contaminate hands or when changing tasks...CDI by informing PIC of requirement and having worker wash hands.
2.0
16.
4-601.11 (A); Priority Foundation - Hand tomato slicer and one raw chicken lid being stored as clean were soiled...Food contact surfaces shall be clean to sight and touch...CDI by placing items at utensil washing area.
0.0
21.
3-501.16(A)(1); Priority - Some Bo Rounds were as low as 128F on steam table...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by voluntarily discarding Bo Rounds.
0.0
41.
3-304.14; Core - Sanitizer bucket with wiping cloths had chlorine concentration less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses (50-200 ppm chlorine)...CDI by removing sanitizer with cloths from use.
0.5
43.
3-304.12; Core - On two occasions, ice scoop handle was touching ice in ice bins below soda dispensing machines...Dispensing utensils shall be stored on clean, dry surface or in food with handle extended out of food...Store ice scoops as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Clean pans used for ready-to-eat foods were stored inverted on shelf above raw chicken breading area. Some breading material was on shelving where pans were stored...Clean equipment and utensils shall be stored in clean, dry location where they are not exposed to splash and other contamination...Do not store clean pans in this area OR use plastic liner on pans shelves to protect pans from getting splashed by breading activities below.
0.5
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups by soda dispensing area were splattered by soda, and some paper food boats were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispenser protecting top rims or in their original plastic sleeves pulled up to rims of top cups on stacks. Invert paper boats on clean surface.
0.5
47.
4-501.11; Core - Several wire shelves were rusty, reach-in freezer gasket was torn and warped and ice was accumulated on interior top of freezer...Food service equipment shall be maintained in good repair...Replace damaged equipment above. Remove ice from freezer interior and repair condensation leaks.
0.5
47.
4-502.11(A) and (C); Core - Some metal pans had curled under edges that can no longer be cleaned easily...Food service utensils shall be maintained in good repair...Discard pans that are no longer easily to clean and sanitize.
0.0
47.
4-205.10; Core - When ice bin lids are open below soda dispensing machine, soda can still be dispensed from above...Food equipment shall be used according to manufacturer's intended use...Reactivate devices on bin lids so that when lids are open, soda cannot be dispensed from above.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled metal biscuit pan holder, metal cabinets and wire shelves, food preparation sink interiors, exteriors of food paper wrap holders, sides/interior bottoms of fryers (grease build-up), door tracks of front see0-thru refrigerator...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Floor tiles were cracked, had holes or were missing in kitchen and walk-in cooler. Many small holes were in walls, and one ceiling light shield was cracked in fryer area...Physical facilities shall be maintained in good repair...Replace damaged floor tiles, seal wall holes, and replace light shield.
0.5
55.
6-501.12; Core - Kitchen and bathroom ceiling vent grates/covers were dusty, many storage area ceiling panels and walls were soiled or stained...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
*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* 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: 12/27/2019
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*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. Paper towel dispenser in ladies restroom needs battery replaced. Air dryer also available as alternate. Handwashing sign at front handwashing station present but not clearly visible. REHS provided PIC handwashing signage to post where clearly visible.
Several items in the main walk-in cooler at 43F. Recommend reducing temperature of this cooler to maintain items at 41F or below. Recommend labeling tea preparation and chicken preparation sinks to reduce risk of cross-contamination.
*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.
Office door is rotted away at the bottom from mop water, there is also a hole in the bottom of the wall next to the door that was caused by water damage. Physical facilities shall be maintained in good repair. Repair door and patch hole in wall.
Repair the side door handle of the walk in cooler that will not latch.
*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.
Starting 1/1/2019 the NC FOOD CODE 3-501-16 requires equipment to be upgraded or replaced to maintain food temperature of 41 degrees or less. Please plan accordingly.
latch on walk in cooler is damaged. This is also allowing for hot air to enter the walk in cooler. Adjust latch so that it is allowed to fully close. Follow-Up: 09/04/2015
in the prep hot holding area, the sausage patty temps ranged from 132-142 degrees. The hot holding temp should be at least 135 degrees. Make sure the sausage patties are being rotated as new ones are cooked and added. These items are used quickly to make biscuits. Follow-Up: 12/16/2014
Maintain cold potentially hazardous food 45F or less. Required temperature for cold potentially hazardous food is changing from 45F to 41F. Points may be deducted for PHF above 41F beginning in 2019. Follow-Up: 04/01/2013
Found 2 sanitizer buckets to be low in concentration. Chlorine sanitizer being used must have a concentration of 50-200 ppm. Food contact surfaces must be kept clean and be properly sanitized. CDI - sanitizer was discarded.
0.0
13.
Observed chicken breasts not reaching the proper final cook temperature and being as low as 132 degrees F in the center. Chicken must be cooked to an internal final cook temperature of at least 165 degrees F. CDI - chicken breasts were placed back in the deep fryer to finish cooking.
2.0
16.
Found sausage patties to be slightly out of temperature in the rear steam table. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. CDI - food was discarded.
2.0
17.
Found foods in the front display cooler to be out of temperature. The cooling unit had frozen up. Potentially hazardous foods being cold held must be kept at 45 degrees F or above. CDI - foods were moved to the walk-in cooler.
0.0
18.
Found the sliced tomatoes to be labeled 10:05 - 12 at 1:40 pm. TILT procedures must be followed according to the approval letter from NC DENR. CDI - employee stated that she forgot to label the container and that the tomatoes had been put out at the same time as the cheese which was still within its time limits. Tomato pan was labeled with the proper discard time.
0.0
34.
Found the ice buckets and the ice scoop stored on an open wire shelf only 6 inches from the ground where they could potentially become contaminated during floor cleaning. Found the thermometer stored in a dirty holder. Clean utensils must be stored in a manner to avoid contamination. Found a metal pitcher stored right side up with water in the bottom. Be sure utensils are allowed to properly air-dry.
0.5
36.
Found a small amount of ice build-up on the left side of the walk-in freezer cooling unit. Be sure this is properly working so ice does not build-up. Found the cooler gasket torn on the reach in cooler in drive-thru. Front display cooler is not keeping foods at the proper temperature. Be sure that it is working properly. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
44.
Need to replace the missing dumpster plug where liquid is dripping out of the dumpster.
0.0
45.
Found the wall behind the food storage shelves in the drive-thru area to be damaged and the wall panel is coming away from the wall. Floors, walls, and the ceiling must be kept clean and in good repair.
0.0
46.
Found the light bulb over the chicken prep sink to be burned out. Found a light in the hood to be burned out. Found light at the dish sink to be between 37-50 fc. Lighting in food prep and dish washing areas must be at least 50 fc.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Link to changes in NC Food Sanitation Rules: http://www.wakegov.com/food/professionals/posters/default.htm
Found tea nozzles in the kitchen to have a build-up on the inside. Found the tomato slicer to have a wax build-up on the blades. Found the ice machine to need cleaning on the internal components. This is recommended to be done quarterly. Food contact surfaces must be kept clean and be properly sanitized. Will make a critical violation follow-up visit on Friday, May 4, 2012 to make sure the ice machine has been properly cleaned and sanitized.
1.5
13.
Observed chicken breasts not reaching the proper final cook temperature and being as low as 135 degrees F in the center. Chicken must be cooked to an internal final cook temperature of at least 165 degrees F. CDI - chicken breasts were placed back in the deep fryer to finish cooking.
2.0
16.
Found mashed potatoes to be slightly out of temperature in the steam table near the drive-thru. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. CDI - food was stirred.
0.0
17.
Found a non-dairy creamer that is labeled "KEEP REFRIGERATED" to be out of temperature at 58 degrees F. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - ice was added and a new cold container was used.
0.0
34.
Found clean utensils stored on a dirty shelf above the chicken breading station. Be sure pitchers are allowed to air-dry prior to hanging right side up.
0.0
36.
Found a small amount of ice build-up on the walk-in freezer cooling unit. Be sure this is properly working so ice does not build-up. Found cabinet doors in the dining area to be difficult to open making them difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the following soiled surfaces: cabinet in the dining room; single-service storage trays in the dining room; shelf above the chicken breading station; and the tops of the ovens. Non-food contact surfaces must be kept clean.
0.5
46.
Found lighting to be as low as 43 fc over the biscuit prep table and as low as 44 fc over the chicken prep table. Lighting in food prep and dish areas must be at least 50 fc. Replace burned out light bulbs. Found ceiling vents to be dusty throughout the facility. Air intakes do not have filters. Recommend having filters (not required).
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Follow-Up: 05/04/2012
Found a container of employee beverages with lids and employee food stored on a shelf above boxes of liquid eggs in the walk-in cooler. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - Container was moved to the bottom shelf in the walk-in cooler.
0.0
3.
Observe employee bread raw chicken and then handle a clean pan where he was putting cooked chicken. After hands have become contaminated with raw chicken or by any other means, hands must be properly washed with soap, warm water, and paper towels prior to handing clean utensils or ready to eat foods. CDI - stopped the employee and explained to him what he did wrong. Then made the employee wash his hands.
2.0
11.
Found soda dispersers to have a small amount on build-up in them where the nozzles go. Food contact surfaces must kept clean and be properly sanitized. CDI - soda dispensers were cleaned.
0.0
16.
Found steak patties to be out of temperature in the steam table. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. CDI - steak patties were discarded.
0.0
33.
Found rice scoop stored in the rice with the handle touching the food. Found ice scoop stored with the handle touching the ice. In-use utensils must have handles and the handles must be extending out of the food.
0.5
35.
If you are to store single-service items in the outside storage unit, you must keep this storage area clean. Single-service items must be stored in a manner to avoid contamination.
0.0
36.
Found gasket for the small reach in cooler to be torn on the top making it difficult to clean. Same reach in cooler is only maintaining temperatures of 52 degrees F (not storing potentially hazardous foods at the time of the inspection). Found the gasket for the reach in freezer to not fit smootly creating an air gap. Found a few shelves in the dry storage area to be rusty and damaged (replace). Cabinent doors in the dining area are difficult to open making it difficult to clean the interior of the cabinents. Found the caulk at the kitchen handsink to be moldy (strip and replace). Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the following soiled surfaces: shelves in the walk-in cooler; slide covers for the ice machine; inside of the reach in freezer where there is a build-up; build-up inside the fryers; cabinent under the soda machine; shelves in the outside storage area; walk-in cooler drainpipe; and the dining room cabinents. Non-food contact surfaces must be kept clean.
0.5
45.
Need to clean the ceiling vents throughout the facility. Need to clean the walls and the ceilings in the walk-in coolers. Need to clean the ceiling tiles around the hood system. Floors, walls, and the ceiling must be kept clean and in good repair.
0.5
46.
Found light shields in the dry storage area and above the chicken breading station to not have endcaps. Lighting must be properly shielded. Found there to be no lighting in the outside storage area. Found lighting levels to be 29-39 fc at the dishsink and 31-39 fc at the prep sinks. Lighting levels in these dishwashing areas and food preparation areas must be at least 50 fc.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found sanitizer concentration in the sink to be too low. Chlorine sanitizer being used must have a concentration of 50-200 ppm. Food contact surfaces must be clean and be properly sanitized. CDI - sanitizer was drained and remixed to proper concentration.
1.5
33.
Found rice scoop stored in the rice with the handle touching the food. In-use utensils must have handles and the handles must be extending out of the food.
0.0
36.
Found shelves in the chicken cooler and in the dry storage area to be broken and/or rusty. Found gasket in the reach in freezer to not fit smoothly creating an air gap. Found rust build-up around the faucet at the prep sink. Found a few lexan pan lids to be cracked. Found faucet at the prep sink to be leaking. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
45.
Sweep the floors in the walk-in freezer. Patch holes in the wall next to the ice machine and the first aid kit.
0.0
46.
Found lights burned out in the back storage area and over the dish sink. Lighting levels at the dishwashing sink are 30-45 fc. Lighting over the prep sinks is 32 fc. These areas must have at least 50 fc of lighting.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Observed and employee wash hands at the handsink and use her apron to dry her hands instead of using paper towels. Hands must be washed at a handsink with warm water, soap, and some form of sanitary towel. Using a dirty apron is not part of an approved handwashing process. CDI - talked with employee and managers about proper handwashing and made employee dry her hands with a paper towel.
0.0
10.
Found boxes of raw chicken stored touching boxes of french fries in the walk-in freezer. Food must be stored in a manner to avoid cross contamination. CDI - Raw chicken boxes were slid over to provide a gap between the two foods.
0.0
11.
Found two tea nozzles to have a small amount of build-up in them. Found front line ice bin to have a small amount of build-up in the back. Found ice machine to have a small amount of build-up in the inside. Found prep sink drainboard to have rust on it from the faucet in bad repair. Food contact surfaces must be clean and properly sanitized. CDI - items were cleaned during the inspection.
1.5
16.
Found steak to be out of temperature(126-128 degrees F). Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - food was discarded.
2.0
33.
Found rice scoop stored in the rice with the handle touching the food. In-use utensils must have handles and the handles must be extending out of the food.
0.0
34.
Found two pans to be stacked tight that were still wet. Found metal pitchers to be hanging with water in the bottom of them. Utensils must be allowed to proper air dry prior to storing or stacking tightly.
0.5
36.
Found shelves in the chicken cooler and in the dry storage area to be broken and/or rusty. Found gasket in the reach in freezer to be torn.
0.5
40.
Clean the top shelf above the front drink station. Clean the ceiling vents. Non-food contact surfaces must be kept clean.
0.0
43.
Observed an employee rinsing off a towel in the handsink. Handsinks are only for handwashing.
0.0
46.
Found two light bulbs above the dishwashing area to be burned out. Burned out light bulbs must be replaced to achieve proper lighting levels.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found an open box of blue berry pellets that had become adulterated with ice leaking from the cooling unit in the walk-in freezer. Food must be in good condition and unadulterated. CDI - pellets contaminated with ice were discarded.
1.5
10.
Found an open box of blueberry pellets in the walk-in freezer. Food in the walk-in must be covered unless in the cooling process. CDI - food was covered.
0.0
11.
Found two buckets of sanitizer to be too weak. Chlorine sanitizer must have a concetration of 50-200ppm. Observed the dishwasher to only sanitize utensils for 10-15 seconds in the dishwashing process. Must soak utensils in sanitizer for at least 2 minutes. Found the lemon slicer blade to still have some food debris on it. Food contact surfaces must be clean and properly sanitized. CDI - moved lemon slicer blade to the dish area. Made new sanitizer for the buckets that were weak and talked with the manager and dishwasher about sanitizing methods.
1.5
16.
Found gravy out of temperature on the front steam table. Potentially hazardous foods being held hot must be kept at 135 degrees F or warmer. CDI - Gravy was stirred and lids were added to open areas of the steam table.
0.0
18.
Found a pan of sliced tomatoes in the walk-in cooler that was labeled, "7:45 - 9:40" "2-12-10". This pan had been pulled out of temperature control and then placed back in the cooler when it was not used. TILT procedures state that this food must be discarded if not used during the time on the label. No TILT paperwork provided for sliced tomatoes. Paperwork must be in the facility. CDI - tomatoes were discarded and paperwork needs to be provided at the facility as soon as possible.
0.0
26.
Need to label the flour container. Dry foods must be labeled and in containers with tight fitting lids.
0.0
36.
Walk-in freezer cooling unit appears to have a leak that can contaminate food. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Clean the outside of the flour container. Non-food contact surfaces must be kept clean.
0.0
45.
Clean the wall and the floor drain under the prep sink. Clean the walls and the ceiling in the walk-in cooler where mold is starting to grow. Floors, walls, and the ceiling must be clean and in good repair.
0.5
46.
Ventilation hood above the oven is dusty and needs to be cleaned. Ventilation hood above the fryers is greasy and needs to be cleaned. Found one light bulb in the hood to be burned out. Ventilation systems must be clean and lighting must be at approved levels.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure TILT paperwork for sliced tomatoes is provided for the next inspection.
Found raw sausage patties and raw steak patties stored above cinammon twists in the walk-in freezer. Foods must be stored in a manner to avoid contamination. CDI - foods were rearranged during the inspection.
0.0
11.
Found tea nozzle to have a moldy build-up in it. Found sanitizers on the front line to be too weak. Be sure food contact surfaces are clean and properly sanitized. Chlorine sanitizer must be between 50-200ppm. CDI - tea nozzle was cleaned and sanitizers were replaced.
1.5
16.
Found mashed potatoes to be out of temperature on the very top. Temperature ranged between 124 degrees F and 174 degrees F. Be sure all hot foods are stirred on a regular basis to the tops remain in temperature. CDI - food was stirred.
0.0
33.
Found scoop handles in the ice and the flour that were touching the food itself. In-use utensils being stored in the food must be stored with the handle extending outwards.
0.5
36.
Shelving in the storage room are beginning to rust. Cabinet under the tea urns are not accessible because the doors will not open because they are stuck. Walk-in freezer door is not properly shutting creating an air leak. Vegetable prep sink is turned off due to a leak. Leak needs to be fixed. Fix the cabinent door in the dining room that will not open. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean cabinent in the dining area under the tea urns where the door will not open. Clean the outside of the flour bin. Non-food contact surfaces must be kept clean.
0.0
46.
Replace burnt out light bulbs in dry storage area and hood system. Replace cracked light shield in dry storage room. Clean the air vents throughout the kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed numeorus dirty utensils on the air drying rack that had flour on them being stored with clean utensils. Clean and sanitize tomato slicer.
1.5
16.
Keep all potentially hazardous hot foods 135F or above. Sausage was 122F-124F. Manager discarded sausage.
2.0
36.
Shelving in the storage room are beginning to rust. Cabinet under the tea urns are not accessible because the doors will not open because they are stuck.
0.0
40.
Clean all shelving in the storage area, and food prep areas. Clean cabinet under tea urns.
0.5
46.
Replace burnt out light bulbs in dry storage area and hood system. Replace cracked light shield in dry storage room.
1.0
49.
Documentation of approved training - 2 point credit awarded.
FOOD AND FOOD CONTACT SURFACES STORED BELOW LEAKING REFRIGERATION UNIT IN THE WALK-IN COOLER. (CV)
2.5
17.
REPAIR LEAKING REFRIGERATION UNIT IN THE WALIK-IN COOLER.
1.0
General Comments
REQUIRE ALL EMPLOYEES IF WEARING VISORS AS HAIR RESTRAINTS TO INSURE THAT ALL HAIR IS HELD IN PLACE BY THE VISOR. IF ANY HAIR IS LOOSE IT WILL REQUIRE A HAIR NET. Follow-Up: 04/22/2008
