2-401.11; Core; Employee beverage was found being stored above food items in a low boy cooler. Employees may drink from a closed beverage if the beverage is stored in an area that cannot potential contamination. CDI- Beverage was moved.
0.0
10.
6-301.12; Priority Foundation; Two handwashing sinks were found with no paper towels supplied. All handwashing stations shall be provided with a hand drying provisions. CDI- Handwashing sinks were supplied with paper towels.
1.0
22.
3-501.16 (A)(2) and (B); Priority; One portion of cheese was found at 44F the grab and go cooler island. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken back to a closed cooler to be cooled to 41F.
0.0
23.
3-501.18; Priority; Sliced deli meat from 3/27/24 was still being stored inside of a display unit. After being prepared or opened, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Deli meat was voluntarily discarded. Full deductions will taken if this item is repeated again.
1.5
55.
6-501.12; Core; Repeat; Walk-in freezer floor has soil accumulation and needs to be cleaned. Physical facilities shall be cleaned at a frequency needed to prevent soil accumulation. Full deductions will be taken if this item is repeated again.
3-501.18; Priority; Multiple sliced deli meats were found being stored over 7 days in the establishment after being opened/cut according to date marking. After being prepared or opened, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Deli meats were discarded as needed.
1.5
23.
3-501.17; Priority Foundation; Opened bag of cut lettuce was found with no date marking. After being opened/prepared, ready to eat potentially hazardous foods shall be dated to indicate when they must be discarded. CDI- Lettuce was dated as needed.
0.0
45.
4-903.11(A) and (C); Core; Box of single-use articles was stored on floor. Single-use articles shall be stored at least 6 inches above the floor. CDI- Box was moved.
0.0
49.
4-601.11(B) and (C); Core; While visible improvements have been made in cleaning, The oven exterior has residue accumulation and needs to be cleaned. Non food contact surfaces shall be cleaned at a frequency necessary to keep them clean.
0.0
55.
6-501.12; Core; Walk-in freezer floor has soil accumulation and needs to be cleaned. Physical facilities shall be cleaned at a frequency needed to prevent soil accumulation.
2-401.11; Core; Open employee beverage was found being stored above food items in the walk-in cooler. Employee beverages shall be stored/used in a location where food items or clean equipment can not be contaminated.
0.5
16.
4-601.11 (A); Priority Foundation; One knife had food residue on its non food contact surfaces. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Knife was taken back to the 3 compartment sink to be cleaned.
0.0
28.
7-102.11; Priority Foundation; Sanitizer spray bottle was found with no labeling. Working containers of poisonous or toxic substances shall be labeled with their common name. CDI- Sanitizer was labeled during the inspection.
1.0
33.
3-501.15; Priority Foundation; Several deli meats and cheese were being cooled in an open grab and go unit. Potentially hazardous foods shall be cooled in equipment designed for rapidly cooling food. CDI- Items were placed in the walk-in cooler to be cooled.
0.0
40.
2-303.11; Core; Employee was observed preparing food while wearing a watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
49.
4-601.11(B) and (C); Core; Prep bottom cooler tracks have food residue buildup. Food containers have sticker residue on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
6-301.11; Priority Foundation; Handwashing sink did not have soap. Each handwashing sink shall be supplied with handwashing cleanser. CDI: Soap replaced.
0.0
16.
4-501.114; Priority; Quaternary ammonia sanitizer had a concentration of 0 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's label. CDI: Sanitizer was replaced.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food in self-serve coolers was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk in cooler to cool to 41F.
1.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16(A)(1); Priority; One TCS food (chicken) at the hot holding grab-and-go case measured below 135F, see chart above. TCS (time/temperature control for safety food) shall be hot held at 135F or above. CDI- Food was voluntarily discarded by PIC.
1.5
28.
7-201.11; Priority; Found two spray bottles of cleaner hanging on the shelving above single-service trays. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service and single-use articles. CDI - PIC moved spray bottles to proper place.
1.0
28.
7-202.11; Priority Foundation; Found Raid ant killer in a deli storage reach-in. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment shall be allowed in a food establishment. CDI - PIC throw away Raid to trash.
0.0
39.
3-305.11; Core; Found couple of boxes of sushi seasoning stored on the floor in deli area. 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 6 inches above the floor. CDI - PIC moved the boxes above the floor.
0.0
47.
4-501.11; Core; Observed that gasket on the door to walk-in cooler is torn. Equipment shall be maintained in a state of good repair. Replace damaged gasket.
0.0
55.
6-501.12; Core; Observed that floor in the walk-in freezer under the shelving has accumulation of dust and crumbs. Floor under the equipment, especially under the oven area need thorough cleaning (grease/food debris/dust). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors more frequently.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
3-501.16(A)(1) ; Priority; Various TCS foods at the hot holding grab-and-go case measured below 135F (see temperature log above). Unit was turned off. Potentially hazardous foods shall be hot held at 135F or above. CDI- Foods were voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in walk-in cooler measured above 41F. Ambient air of unit was 44F. TCS food shall be cold held at 41F or below. Work order placed for that cooler. Foods measured below 45F.
1.5
29.
8-103.12; Priority Foundation; Ph of sushi rice was not logged in for today. Permit holder shall comply with the HACCP plan procedures and monitor critical control points. CDI- Ph of sushi rice was added to the log
1.0
45.
4-903.11(A) and (C); Core; Box of single-use articles where stored on floor. Single-use articles shall be stored at least 6 inches above the floor. CDI- Boxes was moved.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
7-201.11; Priority; A spray bottle of Windex was on a shelf above inverted single service items. Poisonous or toxic materials shall be stored in a manner that prevents the contamination of food, equipment, utensils, linens and single service/use articles. CDI- Windex was moved to chemical storage area.
0.0
47.
4-501.11; Core; There are small tears in the warming pad cover at the wrapping station, a tear in one of the air curtains, and a handle is missing from one of the sliding doors of the counter storage cabinet upon which the turbochef sits. All equipment shall be maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; There is a slight build up of food debris in the tracks of the sub cooler; a build up of dust on the fan guards in the walk in freezer and stuck on food debris inside of the microwave. Nonfood contact surfaces shall be cleaned frequently enough to prevent a build up of soil residues. CDI - Clean these items on a frequent basis.
0.5
53.
6-501.18; Core; The underside of the urinal is soiled. Plumbing fixtures such as urinals. toilets and handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal when the urinal is cleaned.
0.0
55.
6-501.12; Core; There is a build up of dust in the ceiling vent by the grab and go dual island as well as on the ceiling vent in the women's bathroom. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
56.
6-305.11; Core; An employee coat was stored above and beside packaged food on a dry good racks. Lockers or other suitable facilities shall be provided for the orderly storage of employee clothing and personal items. CDI - Coat was removed and employee reminded by PIC to use locker.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-102.12 (A); Core; Person in charge was not a certified food protection manager, nor was anyone else.- The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.- Please ensure that person in charge is a certified food protection manager.
1.0
49.
4-602.13; Core; The cooling/baking racks need deep cleaning. They have burned debris on them and some areas that are peeling.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude accumulation.- Please clean items
0.5
51.
5-202.13; Priority; The hoses in the sink that dispenses soap and sanitizer are long and inside the sink.- 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).- CDI, PIC is putting in a work order to have the hoses cut to proper length.
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------ PIC cannot sign due to COVID-19 concerns.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
CFPM Zar Zar Exp 8/5/23 *Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
**Based upon discussion AFC Sushi delivers sushi products to the store and does not prepare food in the deli area. Recommend having AFC remove all items used in the preparation of sushi (pH solutions, distilled water, containers etc...) from the storage areas in the deli to free of space for the deli.**
*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.
EHS: Marion Wearing, Contact Phone Number: 919.618.8964 E-mail: Marion.Wearing@wakegov.com
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
DISCUSSION: In mop sink/can wash off of deli, hot and cold water did not appear to be available. Maintain hot and cold running water under pressure at this sink.
Commercially prepared packaged soups were being reheated in the soup holding wells during inspection. Soups were within time and temperature parameters according to the Rule, however, after heating for 1 hour and 15 minutes, the soup temperatures ranged from 109F to 174F. While reheating soups or other hot foods, make sure to stir them frequently to insure thorough heating.
In the sandwich unit, meatballs in the top of the pan, above the chill line were at 51F. All cold potentially hazardous foods must be maintained at 45F or less. Meatballs were a little overfilled in the pan, do not overfill pans; meatballs were stirred and re-cooled quickly.
0.0
21.
During inspection, the hot water at the 3 compartment sink was only reaching 95-96F. When chemical sanitizing is used, the hot water must be supplied to the sink at 130F. Have hot water heater checked. Ff the hot water heater is functioning properly, the issue may be that the hot water heater is not sized to meet the demand of multiple departments, may need to have a larger heater or additional heaters installed. ***Follow up for hot water on 7/26/12.***
1.5
36.
Recaulking is needed on the sushi case doors. Replace the missing metal strip on the right side of the sushi cooler; also on the sushi case, there are scratches/gauges in the metal that need to be smoothed out. There is a drip from the faucet on the right of the 3 compartment sink, repair drip. The fryer cabinet door is loose, repair or replace loose door. There is heavy grease build up on the metal fryer basket and basket handles, if grease build up cannot be properly removed, the basket needs to be replaced. Resurface the sandwich line cutting boards.
0.5
40.
Cleaning is needed between the deli cases, there is some standing condensation and mold growth in this area. Clean doors on the cases, especially the lower corners of the prepared food case. Clean the cabinet doors behind the deli cases, also clean inside of the cabinets. Clean the lower shelves of prep tables in the deli. Clean the sprayer at the chicken prep sink. Cleaning is needed on the front, back, and sides of the fryer, also inside the fryer cabinet; possible leak inside the fryer near the doors, keep an eye on this area after cleaning.
1.0
44.
There is quite a bit of debris around/behind the trash compactor, clean this area.
0.0
45.
The floor in front of the fryer and near the rotiserrie oven are not in good repair, repair floors as needed. Addtional cleaning on the floors behind the cooking equipment.
0.5
46.
Cleaning is needed in the hood, also clean the light shields and vent covers. Clean the fan covers in the walk-in cooler.
1.0
47.
The lower shelf on shelving unit in the storage closet by the deli cases needs to be raised, it is too close to the floor; all storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning purposes.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In the chicken hot holding unit, 2 boxes of the hot baked 8 chicken was not being properly maintained at 135F or greater. All hot potentially hazardous foods must be maintained at 135F or greater. Chicken was voluntarily discarded.
0.0
36.
Some of the black plastic trays are worn on the corners, remove worn trays and/or replace them. Behing the cold water handle on the prep sink by the chicken sink, there is some rust, repair this area and remove rust. Recaulking is needed on the sliding doors of the sandwich back up/sushi cooler. Recaulking is needed inside of the cabinet below the sandwich make line. Resurface the sandwich line cutting boards. The area between the metal panels on the chicken hot holding unit needs to be recaulked.
0.5
40.
Clean the sides and inside of the fryer cabinet. Clean the sides of the oven. Clean the cabinets below the prep tables near the deli cases. The can opener base on the table by the bread slicer has debris built up under and around the screws, clean can opener base or remove it from the table, if not used. Clean the shelves in the walk-in cooler, also, clean behind the label holders on the fronts of the walk-in shelves. Clean the drying rack and air drying/utensil storage shelves at the 3 compartment sink. Clean the sprayer at the chicken prep sink.
0.5
44.
The lid on the grease trap outside is warped, contact grease pick up company to replace lid or bin.
0.0
45.
The floor in front of the fryer and near the rotiserrie oven are not in good repair, repair floors as needed. Cleaning is needed under and around the fryer and oven.
0.5
46.
Cleaning is needed in the hood, also clean the light shields and vent covers. Clean the fan covers in the walk-in cooler and in the cabinet below the sandwich make line.
0.5
47.
Cleaning is needed at the mop sink/can wash in the back stock area. Be sure not to leave wet mop heads sitting in the sink, leave them so that they can air dry or discard them.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The deli cold case where the mayonaisse based salads and other potentially hazardous foods were being stored was not holding temperature and foods were not being properly maintained at 45F or less. All cold potentially hazardous foods must be maintained at 45F or less. Decorative garland inside of the case may have caused the temperature issues but a work order was being put in to have the case checked. Foods that were not at proper temperature were voluntarily discarded.
2.0
36.
Caulking is needed where the deli cases meet, there is a small crevice in this area that is not easily cleanable. The cutting boards on the sandwich prep line need to be resurfaced or replaced. Replace the missing/broken plastic around the inside handle on the walk-in cooler door.
0.5
40.
Clean the fryer cabinets.
0.0
45.
The floor in front of the fryer and near the rotiserrie oven are not in good repair, repair floors as needed. The floor next to the proofer needs additional cleaning. There was standing water on the floor in the mop room and outside of the proofer, the proofer appears to be leaking. Clean the floors behind the cooking area. Clean behind the large ovens. There is exposed insulation at the upper part of the left oven, repair. Detail cleaning is needed at the base of the cases and along base boards.
0.5
46.
The hood joints and seams need to be recaulked. Cleaning is needed on the light shields in the hood and on the hood vents, especially over the rotiserrie. Clean the fan covers in the walk-in cooler.
0.5
47.
In the mop room, a mop, broom, and dust pan were sitting on the floor, do not store these items on the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
By bakery area, cooling racks on wheels were blocking handsink. Do not block access to handsinks. Racks were moved.
0.0
8.
Found one chunk of cut cheese that was starting to mold. Foods must be kept in good condition, when cheeses or other foods become moldy they should be discarded. Cheese was voluntarily discarded.
0.0
11.
Container lids and sample domes were found with debris and/or greasy residue on them after cleaning. All utensils need to be properly cleaned and sanitized after use. May need to adjust the amount of dish detergent used in the wash compartment to help cut more grease. Container lids were re-cleaned during inspection. Sample domes are being discarded.
1.5
17.
On sandwich line, sliced cheeses were not being maintained at 45F or less throughout. In the deli cases, meats and cheeses were not being properly maintained at 45F or less. All cold potentially hazardous foods must be maintained at 45F or less. On the sandwich line, cheeses were over-filled in the pan, do not fill pans above the chill line so that temperature can be properly maintained. In the deli cases, chub of meat and cheeses on the inside were blocking the air vents preventing proper air flow, in the second deli case, one of the display shelves was covering the air vent in the front; be sure not to overstock cases and keep the air vents free so that proper air flow and temperatures can be maintained. Foods were re-cooled quickly.
2.0
23.
Turkey was cooling after being sliced in a sample dome on a minimal amount of ice. After cutting, foods should be put back into a cooler to re-cooled to 45F or less prior to being put out for samples.
0.0
33.
Employee stated that the slicers are only broken down once per day for thorough cleaning. When slicers are used for potentially hazardous foods, such as meats and cheeses, they should be fully broken down and cleaned and sanitized at least every 4 hours.
0.0
34.
A cutting board and knife were being stored behind the faucet on the meat chub sink, do not store any utensils or equipment behind sink faucets, they should be stored in a location that will keep them protected from contamination.
0.0
36.
Recaulking is needed around the ends of the deli cases, they have gaps and areas that are not easily cleanable. Resurfaces the cutting boards on the sandwich line, they have deep cuts. The small fryer is broken, remove or repair fryer. Some of the deli case doors have condensation between the glass panels, repair or replace case doors with condensation. Replace the broken piece around the walk-in cooler door handle on the inside of the door.
0.5
40.
Detailed cleaning is needed on the ends of the deli cases and on the case doors. Clean the 3 compartment sink, the basins have a ring around the sink, sinks should be thoroughly cleaned and sanitized daily. Clean the outsides and lower cabinet of the large fryer. Clean the tops and sides of the cooking equipment. Clean the air drying shelves by the 3 compartment sink. Clean the shelves in the walk-in cooler.
0.5
43.
The right handsink in the ladies restroom is draining very slowly, have this sink checked. Clean the restroom handsinks more throughly.
0.0
44.
There is some leaf litter and other garbage behind the compactor, remove litter and trash from this area.
0.0
45.
The floor in front of the fryer and near the rotiserrie oven are not in good repair, repair floors as needed. The floor next to the proofer needs additional cleaning. There was standing water on the floor in the mop room and outside of the proofer, it was not clean if this was from the mop sink or proofer, clean up water and watch for any leaks from the proofer. Clean the wall below the soap dispenser in the men's restroom.
0.5
46.
The hood joints and seams need to be recaulked. Cleaning is needed on the light shields in the hood. Clean the fan cover in the walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Several of the pans, plastic containers were stored greasy and some had food debris on them. Wash, rinse and sanitizer thoroughly. Use hot water for washing and rinsing to cut the grease. Corrected during inspection.
1.5
25.
Themometer is not working in the cheese island. Replace. Thermometer is inaccurate in the display cheese case. Replace. I recommend placing thermometers inside the walkin cooler. Place a thermometer in all of the refrigeration display cases that are inaccurate.
0.5
36.
The 3 compartment sink, poultry sink and meat sink has rusty metal plates around the faucets replace. The poultry sink faucet is leaking. Repair. The poultry sink spray hose coil is rusty, replace.
0.5
40.
The sides of the fryers, the fryer by the heating coils has alot of grease built up. The sides of the oven and the inside of the ovens have alot of grease and food debris build up. The oven handles have a greasy build up. The walkin cooler has some shelving that has food debris. Clean more frequently the above items.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
45. Hole in the floor by the fryer. Repair. Sweep the closet floor.
Keep all potentially hazardous cold foods 45F or below. Sandwich meats in middle display cases ranged from 41F-53F. Manager removed meats from display case and placed them in the walk in cooler.
2.0
34.
Do not store utensils hanging by utensil end in slats in shelving.
0.5
46.
Replace burnt out lights in hood system.
0.5
49.
No documentation of approved training - no credit awarded.
Sanitizer must be at least 200ppm(quat). Sanitizer was not dispensing correctly from the wall mounted unit.
1.5
15.
All foods must be reheatd to 165 before being put into the steam well. Meat balls, sausage and peppers, and philly steak meat ranged from 70F-107F in the steam table.
1.5
40.
Clean all refrigeration units. Clean all display cases including all doors and door grooves.
0.5
49.
No documentation of approved training - no credit awarded.
Keep all foods covered in walk in freezer to prevent contamination.
1.5
11.
Sanitizer must be at least 200ppm(quat) and readily available during food prep. Properly wash, rinse, then sanitize all utensils before storing them as clean. Bin of dirty utensils stored with clean utensils.
1.5
21.
Hot water was 111F during inspection. Hot water must be at least 130F.
1.5
40.
Clean all refrigeration unit.
0.5
43.
Provide hand towels at all handwash stations.
1.0
49.
No documentation of approved training - no credit awarded.
Packaged cheeses held at 50-52F on top shelf of open floor display refrigerator (cos).
2.5
17.
Need to clean: Walk-in refrigerator vents,ceiling,chicken shelves,floor;Walk-in freezer vents,ceiling,floor;Pooled liquid in cabinet under clear front packaged meat display refrigerator. Repair source of leak in cabinet below clear front packaged meat display refrigerator.
1.0
21.
Hand drying towells not provided at handwash sink, beginning of inspection(corrected during inspection).
1.0
General Comments
Do not store clean employee aprons/uniforms/hats/work clothing in mop sink closet (risk of contamination by splash,spills,contaminated hands,etc.
Need to clean the exterior and interior of all dry food containers that are stored on wire shelves at walk in refrig., and label them.
1.0
15.
Clean multi-use food utensils were not stored to prevent contamination (stored in contact with utensils that were contaminated with food debris/oils, stored in white bucket that had yellow pooled liquids on interior) (cos)
1.5
16.
Single service food containers were not stored to prevent contamination ( stored with food contact surfaces exposed, stored in containers that had tools/debris on interiors, stored in contact with contaminated single service containers that had oils and food debris on surfaces, stored in contact with oily contaminated oven mitts, stored in cabinets contaminated with dead flies and food debris). 2 rolls of clear plastic food wrap were stored directly on floor of food prep room. (all cos)
2.0
17.
Need to clean the following: Fryer interior frames and casters (food oil build-up); Sides of rotisserie oven (food oils); floors of walk in freezer and refrigerator (food wrappers, food debris); interior surfaces of Proofer (black slime mold); Interior of cabinets below display refrigerators (dead flies, food debris, leaking water); door tracks and interior surfaces of clear front display refrigerators (dead flies, old food debris/spills); Sets of wire shelving were dry foods and clean utensils are stored (dust, oils, food debris); Holes in slicers where catch pans mount (build-up of food debris). Repair cabinet door of single service item cabinets , under clear display refrigerators (door laying on the floor).
2.0
28.
Need to clean the floors throughout deli, esp. below cabinets and equipment.
2 spray bottles of glass cleaner , 1 spray bottle of all-purpose cleaner soted on wire shelves above clean utensils and food containers (cos). (Spray bottle of all-purpose cleaner was stored on prep table at food slicer(cos).
Food debris build-up present in pan mount hole of 3 food slicers. The catch pans for the slicers are not being used, allowing food debris to build-up in a difficult to clean area.
2.5
16.
Single service food containers, with food debris on surfaces, were stored in cabinets under display refrigerators.
1.0
17.
Need to clean the interior compartments (to remove food/debris build-up) of storage cabinets,under 2 sandwich prep units and all glass front display refrigerators. Need to remove dust/debris build-up from walls and ceilings in walk-in refrigerator.
Cooked turkeys were held in hot display at 135F, needed to be >or= 140F. Sliced cheese held at 50F in display refrigerator; cheese was stacked too high above air curtain to maintain temperature.
2.5
11.
Food slicer needed to be cleaned/sanitized. Excessive amount of meat debris and juices were on surfaces of this slicer.
2.5
15.
Allow multi-use food containers to air dry prior to stacking within each other.
- SANITIZER HAD RUN-OUT. CHECK SANITIZER STRENGTH WITH TEST STRIPS. BE SURE TO SANITIZE ALL FOOD CONTACT SURFACES AFTER CLEANING.
- SHEET PANS NEED BETTER CLEANING.
2.5
15.
- CLEAN RACK OVER 3 COMPARTMENT SINK USED FOR UTENSIL STORAGE.
- DO NOT STORE SPATULAS, KNIVES, ETC. DIRTY.
1.5
17.
GENERAL CLEANING NEEDED THROUGHOUT. CLEAN REFRIGERATION/ DISPLAY UNITS, CABINETS, DRAWERS, ETC. (CABINET HANDLES).
