6-501.11; Core; Floors have cracked tiles and walls have chipped bases. PHYSICAL FACILITIES shall be maintained in good repair.
0.5
56.
6-403.11; Core; Employee phones sitting on container that is holding in use utensils. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
3-501.16 (A)(2) and (B); Priority; Items on make line and items sitting on racks in kitchen area over 41F (See list above). TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 50F discarded and other items moved to walk in.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Dishes have improved but there are still a few metal containers with greasy residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
41.
3-304.14; Core; Wet cloths stored in weak quat sanitizer. Maintain sanitizer at correct concentration 200-400ppm. CDI: Buckets corrected to 200ppm.
0.0
44.
4-903.11(A), (B) and (D); Core; Some dishes are being wet stacked. Utensils shall be stored in a self draining position that allows air drying.
0.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
0.5
49.
4-602.13; Core; Cleaning needed of inside hot hold units and fans. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Cleaning needed of floors. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-301.14; Priority; Several employees observed wearing face masks touching them and proceeding to handle food items. Employees shall wash hands after engaging in other activities that contaminate the hands. CDI: Discussed handwashing with PIC and employees washed hands.
2.0
16.
4-601.11 (A); Priority Foundation; A few metal containers stored clean had food debris and plastic containers have sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including behind 3 comp sinks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-703.11; Priority; Quat at 3 comp 0ppm. Maintain sanitizer at correct concentration. CDI: Sanitizer corrected.
0.0
16.
4-601.11 (A); Priority Foundation; A few metal containers stored clean had food debris and plastic containers have sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; A few metal pans stored clean had food debris and plastic containers have sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Salad bar items 46F. TCS foods shall be maintained at 41F or below. CDI: Moved to walk in.
1.5
41.
3-304.14; Core; Wet cloths stored in water buckets. Wet cloths shall be stored in sanitizer when not in use.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Remember to maintain air temperature thermometers at the front of cold-hold units (the warmest place). In staff restrooms, toilet paper does not fit properly in the dispensers, too tight to dispense. Recommend replacing dispensers with those properly sized for the product being used to reduce the risk of cross-contamination of hands. VR- VERIFICATION REQUIRED. REHS will return by November 23, 2020 to verify the hi-temp dish machine has been repaired so dispenses hot water to at least 160F at the dishes. Follow-Up: 11/28/2020
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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. VR-VERIFICATION REQUIRED. REHS will return within 10 days to verify hot water has been corrected at handwashing sink at right entrance to kitchen. Follow-Up: 02/21/2020
*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. No toilet paper dispenser available in staff restrooms. Recommend use of paper dispensers in toilet areas to reduce risk of cross contamination of hands.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Please contact Christina Sancha for assistance with permitting self service bar (919)868-2559. Inspector contact info: Maria Powell 919-675-5603. 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.
In the walk-in freezer, a cryo-vac package of ready to eat roast beef was stored with raw ground beef. Do not store fully-cooked foods with raw meats in freezers or coolers.
0.0
14.
In the walk-in cooler, bowtie pasta was still at 46F after cooling overnight. Hot foods must be cooled from 135F to 70F or less within 2 hours and from 70F to 45F or less within 4 additional hours. Kitchen manager voluntarily discarded the pasta.
0.0
19.
Found a bottle of Spic-n-Span in a drawer with utensils next to the dump sink on the back prep line. Do not store chemicals with, on, of above any food contact surfaces, food, or food prep area.
0.0
23.
In the walk-in cooler, a large, tightly wrapped container of bowtie pasta was improperly cooled overnight. Foods should be cooled in small quantities, using shallow pans, and/or ice baths/ice wands. Foods should be left loosely covered or uncovered, if protected from contamination. Improper cooling method of bowtie pasta resulted in a cooling violation and discard of food.
1.0
26.
Found a bag of rice sitting in a bin with loose rice in the bottom of the bin. Dry foods should either be dumped out of the original containers or left in the original container. The outsides of the dry goods packaging could be dirty and contaminate the unpackaged foods. If foods are not in their original containers, the containers holding them should be labeled.
0.0
36.
The shelf under the bulk dairy storage in the dairy walk-in are rusty, replace rusty shelf. Along the inside of the meat walk-in cooler door, a plastic panel is missing and there is exposed insulation, replace missing panel; also replace the warped plastic panel on the produce cooler doorway. The condenser drain pipes for the coolers and freezer are draining onto the floor outside of the units, the pipes need to be extended so that the drainage goes into the floor drain, not onto the floor(this was corrected during the inspection). The pan storage shelves by the pot sink have been painted, the paint is peeling, these shelves must be NSF and painting voids the NSF qualities of the shelf; replace shelves. Recaulking is needed on the outside of the dish machine. Recaulking is needed behind the pre-rinse sink in the dish room, also where the backsplash is tacked to the drainboard of the sink. The plastic cart next to the dump sink on the prep line is melted, replace cart. Found a few utensils that were melted or worn in the prep table drawer on the cook line, when utensils are worn or damaged, remove and/or replace them. There is a leak under the prep sink in the prep area, repair leak. The sanitizer dispenser is not working properly, repair dispenser. The shelving in the dry storage room is worn and is becoming difficult to clean, shelves will need to be replaced soon(new shelves are in the process of being installed).
0.5
40.
Detail cleaning needed on the shelves in the walk-in coolers. Cleaning is needed on the metal utensil storage shelves by the pot sink. The table mounted can opener base on the cook line needs to be removed and cleaned, also clean table under the base.
0.5
42.
The pre-rinse sprayer is hanging below the flood rime of the pre-rinse sink, need to lift the sprayer so that it is above the flood rim or install a backflow preventor. On the cook line, the prep sink drain pipe is stuck down in the floor drain, need to shorten the pipe so that an air gap is provided. The ice machine drain pipes are down in the floor drain, need to provide an air gap above the drain. Air gaps and back flow preventors are needed to prevent potential back-siphonage or cross connections.
0.0
43.
There is a leak at the toilet in the female employees` restroom.
0.0
44.
The dumpster lid and doors were open, keep the dumpster lids and doors closed. Remove the old lighting ballasts and grills from the dumpster bay area.
0.0
45.
Floors in dairy cooler and meat cooler have been repaired with rubberized epoxy, but the epoxy is textured in a manner that makes the floors difficult to properly clean, floors must be smooth and easily cleanable. In produce cooler and freezer, metal floors are starting to buckle, repair. The grout is low under the pot sink and pre-rinse area of the dish room, regrout floors. Cleaning is needed on the ceiling over the cook line, this area is metal, so be sure not to use strong chemicals to avoid damage to the metal. Outside if the salad roll-in cooler, there is a ramp that is removable, be sure to remove this ramp while cleaning the floors so that debris does not build up; also allow floors under the ramp to thoroughly dry prior to replacing the ramp. Regrout around the floor drains outside the the walk-ins. Replace the cracked tiles around the dish storage room door. Repair the cracked tile coving in the women`s restroom in the kitchen; in both staff restrooms, the gap between the tiled floors and the tile coving needs to be filled or repaired.
0.5
46.
The seams on the outsides of the hoods need to be caulked. Caulking is needed inside of the unused hood over the beverage area. Clean the air vents over the cook line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sauteed mushrooms and broccoli were cooling after cooking in serving bowls, the produce was piled in the bowl. Foods were within time and temperature parameters but they items were being cooled for use on the cold salad bar at lunch time. Foods should be cooled in shallow pans, small quantities, and/or using ice baths or ice wands. When using cooked foods for the salad bar, make sure that they are fully down to 45F or less prior to putting them out. Mushrooms and broccoli were placed on sheet pans to finish cooling quickly.
0.0
26.
One bin of breader was not labeled. All dry goods containers must be labeled if the foods were not in the original packaging.
0.0
36.
Shelves in chemical storage room have exposed raw wood, seal/paint shelves so that they are easily cleanable and nonabsorbent. The shelving in the dry storage room is worn and is becoming difficult to clean, shelves will need to be replaced soon.
0.0
40.
Clean the air drying/storage shelves where the pots are stored on the back of the cooking line. There is a residue ring in the rinse and sanitizer basins of the 3 compartment sink, clean sink; also in this area, there are drain holes where a booster heater used to be, there is debris stuck in these holes, make sure to clean them out regularly.
0.0
42.
The drain pipes at the 3 compartment sink are down below the top of the drain cover, need to trim or lift these pipes to provide an air gap. This could pose a back-flow/back siphonage risk if floor drain backs up.
0.0
45.
Floors in dairy cooler and meat cooler have been repaired with rubberized epoxy, but the epoxy is textured in a manner that makes the floors difficult to properly clean, floors must be smooth and easily cleanable. In produce cooler and freezer, metal floors are starting to buckle, repair. The walls behind the 3 compartment sink need cleaning and the paint is starting to wear, the painted cinder block in this area is textured and seems to be difficult to keep clean, covering the cinder block with FRP or other less textured smooth surface may help with cleaning in this area. Repair the cracked tile coving in the women's restroom in the kitchen; in both staff restrooms, the gap between the tiled floors and the tile coving needs to be filled or repaired.
0.5
46.
The lighting over the cook line prep area and in the hoods is too low, light meter reading were 30 foot candles under the hood and 35-38 foot candles at the prep table in the cooking area, this area and all other prep or cooking areas are required to have a minimum of 50 foot candles of light. Replace the blown bulbs in the fixture near the storage cabinet by the cook line. Cleaning is needed on the back sides of the walk-in cooler fan covers. Cleaning is needed on the light shields in the hood. Caulking is needed in the cook line and dish machine hoods to seal the seams, joints and corners.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed employee cleaning produce sink/area wearing gloves, then without changing/removing gloves and washing hands, employee proceeded to put lid on lettuce spinner and spin lettuce. After cleaning, be sure to remove gloves and wash hands prior to handling or preparing food. Issue was addressed with employee and manager.
0.0
10.
Rice cooker station needs sneeze guard, rice cooker is not self-closing and there is no other protection in this area. Also at rice cooker station, sauces put out for diner self-service need to be stored/held in a manner to prevent contamination, suggest using squeeze bottles or other container that is inclosed and minimizes diner contact with product. ***Follow up for sneeze guard on 10/13/10.***
0.0
11.
Some foutain nozzles on beverage line have mold build up, nozzles cleaned during inspection; make sure nozzles are removed and cleaned on a regular basis. Found pans on rack next to 3 compartment sink with food debris still on pan, be sure to throughly wash, rinse, and sanitize all pans, utensils, etc after use. One knife found in knife rack that was not clean, do not store dirty/used knives with clean knives. Pans and knife were re-cleaned during inspection.
1.5
17.
Butter and cream cheese on serving line not holding at 45F or below. These are potentially hazardous foods and must be maintained at proper temperature. All cold potentially hazardous foods must be maintained at 45F or less. Butter and cream cheese were pulled from line and re-cool quickly.
0.0
26.
Container labeled "rice", did not contain rice, appeared to be sugar. All dry goods containers must be properly labeled with their contents if foods are not in the original container.
0.0
34.
Found some pans stacked wet on rack near 3 compartment sink, allow all utensils, containers, equipment, etc to thoroughly air dry prior to stacking or storage.
0.0
36.
Shelves in meat cooler are starting to wear/peel, replace shelves. In all walk-in coolers, paper labels/stickers on walls have mold growth and at not easily cleanable, remove labels/stickers. Shelves in chemical storage room have exposed raw wood, seal/paint shelves so that they are easily cleanable and nonabsorbent. On slicer, guide and grip are knicked/worn and need to be replaced. Repaint/seal wooden shelves on floor by office. Shelves in dry storage room are worn/peeling, repair or replace. Recaulk around top of cold hold bar and steam table on main serving line. Recaulk area where tray line meets counters on serving line on main line and rice cooker area, also on tray line, metal strips are starting to rust and there are rust stains on the line, repair or replace metal strips/tray line. Some veneer on back side of main serving line is worn and there is some exposed wood, repair or replace. Resecure loose veneer on area above serving line. Sneeze guard stand on end of main serving line is rusty, repair or replace. Wooden oven handles are not easily cleanable, the handles had sticky residue/build up, replace wooden handles. Splash guard next to handsink in dish room is loose, repair or remove guard; splash guard in this area is not needed and can be removed, if removed, fill holes in wall.
0.5
38.
Debris in dish machine jets, clean out jets. Pipes in top of dish machine need additional cleaning.
0.0
40.
Clean shelves in walk-in coolers. There is debris floating in hot hold wells on serving line, clean out wells. Clean undersides of prep tables and shelves above prep areas throughout kitchen.
0.5
42.
Need to provide air gap for dish machine drain pipe, pipe should not be down in drain. This could pose a back-flow/back siphonage risk if floor drain backs up.
0.0
43.
Handsink near cooking line does not have hot water, repair sink so that hot water is properly supplied. No papertowels in women`s restroom in kitchen. Toilet in women`s restroom in kitchen is loose, resecure toilet. At handsink in dish room, water came out brown when sink was first run, if this is an on going problem, sink may need to be repaired. Handsinks on wall by doors to serving area and in dish room are draining a little slow, may need to clean out drain. ***Follow up for hot water at handsink on 10/13/10.***
1.0
45.
Clean walls in walk-in coolers. Floors in dairy cooler and meat cooler have been repaired, but floors are no longer smooth or easily cleanable, floors must be smooth and easily cleanable; suggest tile or linoleum flooring. In produce cooler and freezer, metal floors are starting to buckle, repair. Threshold of walk-in freezer is loose, repair. Clean walls in mop room. Paint in dish room(behind dish machine) and in restrooms is starting to crack/flake, repaint these areas. Clean top of wall behind grill, also recaulk where stainless steel meets the wall behind grill. Clean wall behind 3 compartment sink.
0.5
46.
Ceiling vents in kitchen over main prep line have leaves sticking through the grate, clean out leaves, if leaves return, have ceiling/roof checked for holes/access points. Hoods throughout kitchen need to be recaulked. Clean hood over oven that is not frequently used. Replace blown bulb in mop room, also, replace broken light shield in mop room. Repair clean out cover in men`s restroom in kitchen. Repair tile coving by back door to kitchen and in ladies` restroom in kitchen. Replace blown bulb above main serving line. Fan cover in walk-in freezer is melted on the bottom edge, replace. Clean fan covers in all walk-in coolers and freezer. Clean exhaust fan covers in both restrooms in kitchen.
0.5
47.
In mop room, found mop stored in dirty mop water, mops should not be stored in mop water, mops should be left out to air dry after use. Milk crates used to hold bread off the floor in the meat walk-in, this is not approved method of shelving. Remove kick plates from floor under shelf in dry storage.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store food under frozen ice in walk-in freezer. Remove boxes of food from underneath this potential source of contamination. Rice cooker station is not currently in use for the summer but insure that this area is evaluated by plan review before opening this area again.
1.5
26.
Open bag of taco mix and opened box of oats shall be stored in tightly covered containers.
0.5
34.
Do not store knife between the wall and knive holding rack.
0.0
36.
Repair crack on sink at prep table. Repair electrical conduit line for fryers. Repair freezer unit to not leak.
0.5
40.
Clean gas lines behind grill. Clean wheels of equipment under hood. Clean wire rack that contains dry ingredient packages.
0.5
49.
Documentation of approved training - 2 point credit awarded.
A rice serving station has been installed since the last inspection. Place rice cooker and condiments behind a sneeze guard if using for self-service. Complete a service request form requesting that plan review come and evaluate the station for compliance.
0.0
11.
Provide at least 200 pm quatenary ammonium in sanitizing compartment of 3 compartment sink when sanitizing. Sanitizer tested less than 200 ppm when tested with quatenary ammonium sanitizer.
1.5
38.
Temperature guage on the new dishmachine may not be accurate. The dishmachine is VERY hot, but rinse guage indicated the final rinse only reached 174F.
1.0
42.
Observed several prep sinks are directly drained into the wastewater system. If these sinks are used for food preparation they shall be indirectly drained to prevent cross contamination.
0.0
46.
Provide shield over light fixture under hood system. Provide 10 ft-candles of light at 30 inches above the floor in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Lasagna is 49F to 52F in the center stored on a sheet pan in the walk-in cooler several days after cooking. COOL TO 70F IN 2 HOURS OR LESS AND FROM 70F TO 45F IN 4 HOURS OR LESS. Monitor the cooling process. Recommend recording the time and temperature directly on the pan (masking tape) or keeping a log posted on the wall outside of the walk-in cooler. The freezer is probably needed to cool lasagna in the required amout of time. Check food temperature of cooling food in the center.
2.0
23.
Pans of rice are tightly covered in the walk-in cooler to cool. Food that is cooling should be uncovered or only loosely covered. Frequent stirring of the food is also useful. Monitor the temperature of the food over time. Recommend storing pans of lasagna in the walk-in cooler to cool.
1.0
38.
Faucets at utensil washing sink need cleaning. Eliminate build-up. Clean pipes on wall at same sink. . . . . . . . . . . Temperature guage on the new dishmachine may not be accurate. The dishmachine is VERY hot, but rinse guage indicated the final rinse only reached 174F.
0.5
45.
Walls at the utensil washing sink need cleaning. Floor in the dish area is greasy.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommend digital food thermometers that read off of the end of the probe for checking food temperatures quickly. . . . . Raise shelves in the walk-in cooler to 12 inches above the floor to protect food stored on them. . . . . . . . . Apples in open baskets should be further above the floor to protect from contamination. Apples (peel may be eaten) should be individually wrapped or behind a sneeze-guard or cabinet. . . . . Excellent lighting.
Watched employee in dishroom wash hands without soap; be sure to use soap everytime when washing hands. Manager instructed employee on proper handwashing techniques.
2.0
10.
Beef brisket on top of stuffed shells and tortillas in walkin freezer; rearrangement needed in walkin freezer according to final cook temp.
1.5
36.
Panel in walkin freezer pulling away from wall; have panel repaired. Stainless steel floor panel in walkin cooler (produce) is bowing up and needs to be repaired. Shelving in dairy cooler rusting and needs replacing. Replace bottom flap on walkin cooler #1 door.
0.5
40.
Clean the following: spice rack, shelving in freezer, detail clean faucets, hotboxes, back casters on fryers, piping behind flattop, dust on fan. Noted increased efforts on cleaning fryers; continue efforts to keep fryers clean
0.5
43.
Men`s toilet in employee restroom need cleaning.
0.0
45.
Repair hard surface floor in walkin cooler #1 from crack. Clean floors in corners of produce cooler.
0.5
47.
Some storage on floor in dry storage; have all storage off the floor for easy cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Coving in employee women's restroom is cracked and coming away from tile floor; have cracked tiles repaired and floor regrouted to make it smooth and easily cleanable.
Be sure dirty linens are put in assigned place to be washed; found dirty linens in drawer.
0.0
36.
Paint peeling off wall in dishroom area and on wall where dirty dishes pass; repaint for smooth surface. Part on slicer broken and needs replacing. Repaint or replace air vent in dishmachine room
1.0
40.
Clean the following: bread shelving; casters on fryers and flattop grill; sides of fryers; detail clean door handles on steamers; air drying fan; under & around drink machine nozzels on serving line.
0.5
43.
Soap needed in employee`s women`s restroom-CDI.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
No points: Recommend rearrangement in walk in freezer according to final cook temp. Food order chart provided for reference.
Hot water valve to 3 compartment sink was turned off at the beginning of inspection. Hot water valve was turned back on and the hot water was 129F during inspection. Hot water must be at least 140F.
3.0
40.
Clean shelving in walk in coolers.
0.0
46.
Clean kitchen floor fan.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The three pans of ribs in the hot box are 121 degrees. Be sure cook pork to 150 degrees and then hold them hot at 135 degrees or hotter. (The ribs were reheated to 165 degrees.)(COS)
2.5
11.
The dish machine is not getting hot enough to sanitize the dishes. It must reach 180 degrees or hotter in the final rinse.
2.5
17.
Clean the ovens. Clean the front counter sneeze guards. One drawer needs cleaning. The walkin meat cooler walls are damaged.
1.0
34.
No points for this today. You need a mop holder that will hold a wet mop.
0.0
General Comments
I'll be back Tuesday May 27th to follow-up on the dish machine. Follow-Up: 05/27/2008
Recalibrate or replace the 0-220 food thermometers.
1.5
9.
Employee drinks must have a lid and a straw or employees must not drink while working.
2.5
15.
Do not store the coffee cups in the splash zone of the hand sink. Also do not block access to the hand sinks.
1.5
17.
Clean drawers below the tea station. The counter top out at waffel station is in bad repair. The utensil washing sink needs to be repaired to meet NSF standards. The bolt on plates are not bad but do not meet the standard.
1.0
28.
The floor tiles are setteling in the restrooms and need repair.
0.5
30.
The paint is peeling off lights under the hood. Clean air return vents out front.
0.5
General Comments
Some of the cutting boards are getting fuzzy and need replacing or resurfacing.
- BAKED POTATOES HELD AT 132F. EGG PLANT PARMENSAN ON LINE AT 133F. CREAM OF BROCCOLI SOUP AT 120F.
- ALL HOT FOODS MUST BE MAINTAINED AT 140F OR HOTTER. REHEAT FOODS TO A MINIMUM OF 165F. CHECK FOOD TEMPERATURES PRIOR TO BRINGING TO SERVICE LINE.
2.5
11.
- NO SANITIZER AVAILABLE. HAVE SANITIZER MIXED TO 200PPM QAC OR 50-100PPM AVAILABLE CHLORINE FOR USE ON CLEAN SLICERS, CHOPPER, CUTTINGBOARDS, ETC.
- MAKE SURE CUTTINGBOARDS ARE BEING CLEANED AND SANITIZED. IF CUTTINGBOARDS CAN NO LONGER BE KEPT CLEAN - REPLACE.
- DISASSEMBLE AND CLEAN TEA SPOUTS.
2.5
17.
- WHEELS AND LEGS OF EQUIPMENT NEED CLEANING. CLEAN CARTS AND DRY FOOD STORAGE CONTAINERS.
- GASKETS ON CAMBRO OR HOLDING UNITS NEED CLEANING.
1.0
28.
- WALK-IN NEED CLEANING (AND POSSIBLY REPAINTING) THROUGHOUT. CLEAN FLOORS AGAINST WALLS, IN CORNERS, AND UNDER EQUIPMENT.
- DO NOT STORE ITEMS DIRECTLY ON THE FLOOR. USE SHELVING, ETC.
- CEILING TILES SHOULD BE SMOOTH AND WASHABLE.
