3-501.16 (A)(2) and (B); Priority; Potentially hazardous food being stored in the prep top cooler on the main line and the cooler drawer below the grill were holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in cooler to be cooled down before a 4 hour period elapsed.
1.5
41.
3-304.14; Core; Sanitizer bucket being used to hold wet wiping cloths was being stored on the floor. Sanitizer buckets shall be stored off the floor of the establishment. CDI- PIC elevated sanitizer bucket.
0.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Clean food equipment was found being stored on soiled shelving above the 3 compartment sink. Equipment and utensils shall be stored in a clean, dry environment where they are not exposed to potential contamination.
1.0
47.
4-501.11; Core; Buttermilk cooler and reach-in freezer gaskets are damaged. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Some areas of the kitchen such as the oven hood, reach-in freezer interior, and walk in cooler shelving had minor soil/food residue and need to be cleaned. Full points not taken today due to soil residue being less severe. Full deductions will be taken if this item is repeated again.
0.5
51.
5-205.15; Core; The sanitizer basin of the 3 compartment sink is not holding liquid and draining/leaking. This basin needs to be able to hold liquid to retain sanitizer solution for dishwashing. Handwashing sink in men's restroom is slow to drain. A plumbing system shall be maintained in a state of good repair. PIC called maintenance during the inspection to have the sink repaired.
3-302.11; Priority; Raw shell eggs were found being stored above pimento cheese in the walk-in cooler. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
28.
7-204.11 ; Priority; Quat sanitizer bucket was at concentration above 400PPM. Quat sanitizer shall be maintained at a concertation of 200-400PPM. CDI- Quat sanitizer was manually diluted during the inspection.
1.0
37.
3-302.12; Core; Large container of flour was found with no labeling. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
43.
3-304.12; Core; Scoops were found being stored inside of a food container with their handles touching the food. If utensils are stored inside of food containers, they shall have handles that are above the food in order to prevent potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean food equipment was found being stored on soiled shelving above the 3 compartment sink. Equipment and utensils shall be stored in a clean, dry environment where they are not exposed to potential contamination.
0.5
49.
4-601.11(B) and (C); Core; While this area appears to have improved since last inspection, some areas of the kitchen such as the oven hood, reach-in freezer interior, and walk in cooler shelving had soil/food residue and need to be cleaned.
0.5
54.
5-501.114; Core; Outdoor waste receptacle was missing its drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.0
56.
6-501.110; Core; Employee jackets were being stored on shelving with single service items. Employees shall use designated areas or lockers for personal item such as clothing.
4-602.11 Core; The drink machine dispenser directly beside the soda fountain machine had build-up caramel residue all along the underside of the dispensing nozzles. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency. necessary to preclude accumulation of soil or build-up. Increase cleaning frequency of nozzles.
0.0
39.
3-305.11; Core; Filled tea container stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing food at least 6 inches off the floor. CDI - PIC relocated tea from off the floor.
1.0
49.
4-602.13; Core; Cleaning needed of shelving units and equipment throughout the facility. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency of these items.
0.5
55.
6-501.12; Core; Cleaning of floors, walls, and ceiling needed throughout the facility. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
1.0
56.
6-403.11; Core; Employee drink stored on top of a low boy cooler at the grill/stove line. 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. Store employee drinks on low shelves.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
3-304.12; Core; The ice scoop holder inside the ice machine needs cleaning. The scoop holder is removable. Please clean the holder regularly. The ice scoop must be stored in a clean location.
0.5
45.
4-903.11(A) and (C); Core; Dinning room cup lid holders and the inside of the under counter cabinets(dinning room) were cup lids are stored, needs more frequent cleaning. Single service items must be stored in clean locations.
0.5
49.
4-601.11(B) and (C); Core; Throughout the facility cleaning of equipment is needed. The coffee/tea dump sink, tops and sides of equipment, hood filters, storage racks, outsides of the trash cans and the walk-in cooler fan guards, all needs cleaning. New hot hold containers/trays are needed. The old containers are badly faded and encrusted. The Non FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
0.5
55.
6-501.12; Core; More frequent cleaning of floors under cooking equipment, walk-in cooler and walk-in freezer floors is needed. Please move storage racks when cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
*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.
Next time the facility receives food PIC needs to verify if the turkey sausage is completely cooked or not to determine how it can be safely stored.
*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: 08/12/2019
*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. In walk-in cooler, label "Employee Use Only" bin for snacks and the bin used for returning products like milk to avoid mixing products with those for facility food service. At front handwash sink, add a splash guard if adjoining cooler top surface will be used for food preparation or storage.
*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.
Work on keeping 'all' food products made for hot holding at 135 degrees or higher. Facility complies well with food code, Keep condensation maintained in the freezer area to avoid ice buildup.
Facility has an ambient air temperature that is above 85 degrees. Better ventilation is needed. Advised getting AC adjusted so that the kitchen is better ventilated which we help in efforts of eliminating perspiration.
In the upstairs storage area (mechanical room): the cups/utensils and equipment that were stored there at the last inspection have been moved to the downstairs permitted storage area. Area supervisor will work with the Biscuitville supervisor to see if any other construction work needs to be done for the store to be in compliance.
Extra cups/utensils and equipment are being stored upstairs in an unfinished mechanical room. These items need to be moved downstairs to the permitted area or the upstairs needs to be constructed to safely store these items so that they are safe from contamination. Manager given Time/temp control paperwork as they are considering using this method on certain foods.
Please note: Single use items stored in upstairs mechanical room. Food code disallows storage of foods, utensils, single use items, clean linens, etc. in mechanical rooms. Relocate these items to main permitted space. Follow-Up: 10/06/2014
Found a single employee beverage with a lid sitting on a prep table. No active food prep was occuring. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved to an approved area.
0.0
11.
Found pans stored with grease build-up and food debris on them. Found the can opener blade and the lemon slicer to be stored with build-up on them. Found the ice machine to have a small amount of build-up on the inside. Food contact surfaces must be kept clean and must be properly sanitized. CDI - Items were moved to the dish area to be cleaned. The ice machine was cleaned.
1.5
13.
Found a piece of grilled chicken to be cooked to a final cook temperature of 159-176 degrees F. Be sure that all parts of the chicken are cooked to 165 degrees F for at least 15 seconds. Food must be cooked to the proper final cook temperature. CDI - chicken was placed back on the grill to finish cooking.
0.0
17.
Found foods in the right grill drawer cooler to be out of temperature. The temperature gauge on the machine was 55 degrees F at the beginning of the inspection and raised to 62 degrees F by the end of the inspection. Potentially hazardous foods being cold held must be kept at 45 degrees F. The manager was aware that the cooler was not working properly and stated that they had been working to fix the cooler. CDI - food was moved out of the cooler to other coolers.
2.0
25.
Found the thermometer in the buttermilk cooler at the biscuit making station to be broken. Found the thermometer in the front beverage cooler to be missing. All coolers must have thermometers that are accurate to within 3 degrees F.
0.5
34.
Found several wet utensils stored stacked tightly. Be sure utensils are properly air-dried prior to stacking tightly. Found clean utensils stored hanging over the 3 compartment sink wash well where they could become contaminated by dirty dish water. Move utensils to the other side of the sink. Clean utensils must be stored in a manner to avoid contamination.
0.5
36.
Found several cracked plastic containers throughout the facility. Food and non-food contact surfaces must be easily cleanable and be in good repair.
0.5
40.
Need to clean the wall rack used for liquid margarine and salt near the ice machine.
0.0
45.
Need to clean the floors under the ice machine and under the cash register in the drive through. Need to clean the wall behind the ice machine. Floors, walls, and the ceiling must be kept clean and in good repair.
0.5
46.
Found light in the hood to be burned out. Found lights in drive-thru to be burned out and the lighting level was 25 fc over the ice bin. Lighting levels must be at least 50 fc in all food prep areas.
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.
Complaint ID #: 3380930
Link to changes in NC Food Sanitation Rules: http://www.wakegov.com/food/professionals/posters/default.htm
Found raw shell eggs stored above pancake batter and tortillas. Foods must be stored according to final cook temperature. CDI - shell eggs were moved below the tortillas and the pancake batter.
0.0
11.
Found pans stored with build-up in them where they had large dents. Found the can opener blade, the tomato slicer, and the lemon slicer to be stored with build-up on them. Food contact surfaces must be kept clean and must be properly sanitized. Need to label the sanitizer bucket as sanitizer. CDI - Items were moved to the dish area to be cleaned.
1.5
17.
Found the top of the sliced cheese in the make line cooler to be out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - cheese and sliced tomatoes were moved to the center of the make line cooler, away from the heat sources to the sides of the cooler. Be sure to keep the lid closed as much as possible.
2.0
34.
Found utensils stored in a dirty container above the 3 compartment sink. Clean utensils must be stored on clean surfaces.
0.0
36.
Found several cracked plastic containers throughout the facility. Found several metal pans with large dents in them making them difficult to clean. Found the flour bin lid to be cracked. Food and non-food contact surfaces must be easily cleanable and be in good repair.
0.5
40.
Need to clean the bottom on the juice dispenser and some of the shelves in the dry storage area.
0.0
45.
Need to clean the floors under the ice machine and under the cash register in the drive through. Need to clean the wall behind the ice machine. Need to clean the ceiling above the serving line. Floors, walls, and the ceiling must be kept clean and in good repair.
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 an employee drink with a lid and another drink without a lid sitting on a food prep table where an employee was eating. Employee beverages must have a lid and must be stored in a manner to avoid contaminating food and food contact surfaces. Found employee food stored above food service food in a small reach in cooler. Store employee food in a manner to avoid contaminating food service food. CDI - drink without a lid was discarded. Other drink and employee eating moved to the manager`s desk to eat. Food in the reach in cooler was moved to the walk-in cooler(bottom shelf).
1.5
10.
Found several foods in the walk-in freezer that were stored uncovered. Food must be covered during storage(unless in cooling process). Found a box of food stored under the leaking drainpipe in the walk-in freezer. Food must be stored in a manner to avoid contamination. CDI - foods were covered and the box of food was moved out from under the leaking walk-in freezer unit.
1.5
11.
Found sanitizer bucket to be low. Quat ammonia sanitizer being used must have a concentration of 200-400 ppm. Found several pans, the lemon slicer, and the tomato slicer to be stored with food debris on them. Found a small amount of build-up on the inside of the ice machine. Food contact surfaces must be clean and be properly sanitized. CDI - food contact surfaces were moved to the dish area to be cleaned. Ice machine was cleaned. Sanitizer was dumped out and refilled.
1.5
16.
Found several foods in the make line steam table to be out of temperature. Potentially hazardous foods being hot held must be kept at 135 degrees F or warmer. CDI - food was stirred or layed flat in the steam table.
2.0
17.
Found sliced cheese to be out of temperature in the ice bath next to the steam table. Found 4 trays of eggs to be sitting out at 63 degrees F under no temperature control. Potentially hazardous foods being cold-held must be kept at 45 degrees F or cooler. CDI - moved two trays of eggs to the walk-in cooler. Added ice to two other trays of eggs. Ice was added to the cheese ice bath and the bottom pan was replaced with a larger pan.
2.0
23.
Found bacon cooling in the walk-in cooler with a tight fitting lid. Foods must be cooled in small portions, in shallow pans, and loosely covered or uncovered.
0.0
26.
One unlabeled container of cornstarch in back dry storage room (store dry goods in sealed, labeled containers).
0.5
33.
Found ice scoop handle and the flour handle to be laying down touching the food. In-use utensils must have handles and the handles must be extending out of food.
0.5
34.
Found several wet pans stored stacked tightly, not allowing them to properly air-dry. Utensils must be properly air dried prior to stacking tightly.
0.5
35.
Found single-service tea jugs stored on the ground in the upstair storage room. Single-service items must be stored in a manner to avoid contamination.
0.0
36.
Found several cracked plastic pans throughout the facility. Found 3 compartment sink faucet to be leaking. Found drainpipe in the walk-in freezer to be leaking. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
46.
Found lights to need shields in the dry storage room and upstairs in areas where food service items are stored.
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. Grade card must not be removed or replaced with an old grade card.
Many screw-top bottles found throughout establishment (store employee beverages in container which does not require hands to contact mouth-contact area of container - ex: cup with straw and lid). CDI-discussed with manager.
0.0
10.
In walk in freezer, raw pork and beef stored over tortillas, and raw chicken stored over sausage; in walk in refrigerator, country ham stored over water bottles; raw sausage stored over French fries under grill (store food by final cook temperature, with ready to eat food above raw steak, then raw pork. Bacon and pork chop patties stored uncovered in both walk ins (store food covered when not in use to protect from contamination). CDI-foods covered. Many water bottles stored above restaurant food, and one purse stored above open container of margarine in grill area (store employee beverages/items below restaurant food to prevent contamination). CDI-discussed with manager. Raw chicken stored directly on rack in freezer in grill area (store food in a container, not directly on rack). CDI-chicken moved to container.
1.5
16.
Fried eggs, grits, French toast sticks, and sausage 109-121F on hot holding table (hold potentially hazardous food at least 135F). CDI-discarded or reheated to 165F.
4.0
17.
Cheese 55-62F in top of prep refrigerator; milk 52F in front milk cooler; raw sausage 47.5-53F in refrigerator under grill (hold cold potentially hazardous food at 45F or less to prevent growth of pathogenic microorganisms). CDI-cheese placed down into refrigerator to cool; sausage, milk discarded (air temp of milk refrigerator 43F; milk was delivered this morning before inspection but no temperature was taken on arrival... milk in walk in refrigerator was proper temperature).
4.0
26.
One unlabeled container of cornstarch in back dry storage room (store dry goods in sealed, labeled containers).
0.5
35.
Single-service cups stored with rims exposed; single-service plates stored with food contact surface exposed (if rims are not protected by a dispenser, store cups in sleeves to protect from hand/sneeze contamination; store plates inverted or covered).
1.0
36.
Replace torn gasket on prep refrigerator by right side of grill. Walk in freezer was not working at all at beginning of inspection (food temperatures were 45F or less, and unit was repaired during inspection).
0.5
40.
Food debris/food oils/mold present on racks in walk in refrigerator.
0.5
49.
Documentation of approved training - 2 point credit awarded.
One employee drink found on prep surface. Employee drinks must be stored on lower shelf below food contact surface. CDI-drink moved to proper location.
0.0
3.
Employee cracked eggs and handled raw sausage at the grill and did not wash hands before handling utensils and containers used to transport cooked food to hot holding units (this employee and other employees who prepare ready-to-eat food handle these containers). Employees must wash hands between raw and ready-to-eat food and before handling clean utensils. CDI-Matter discussed with employee and manager; utensils cleaned/sanitized.
2.0
10.
A few food items uncovered in storage (grits on shelf above grill area, chicken patties in walk in freezer). CDI-Food covered. In walk in freezer, raw chicken stored above dessert; raw pork stored over beef. In walk in cooler, raw sausage stored above cooked pork and pasteurized eggs; raw eggs stored above pasteurized eggs. Store desserts, cooked food, and pasteurized eggs above raw beef; then raw eggs; then raw pork; and last raw chicken. CDI-food moved to proper locations and food storage chart given to manager.
1.5
11.
Ice machine had small amount of dried material on the inner flap; small amount of black mold on upper part of top hanging piece of plastic inside bin. CDI-these surfaces cleaned/sanitized. Can opener had dried food material on blade, pans have black carbon material on food contact surfaces. CDI-Can opener and pans placed in dishwashing sink to be cleaned/sanitized. Bucket of quaternary ammonium sanitizer in front prep area less than 150 ppm. CDI-bucket refilled with correctly mixed sanitizer (200 ppm) from automatic dispenser.
1.5
16.
Sausage patties, cooked eggs, and ham are below required hot holding temperature of 135F; see chart for temp. observations. CDI-discarded. Food safety sign given to manager during inspection.
2.0
17.
A couple of items (cheese, tomatoes) in the top of the cold holding unit on the prep line are not held cold enough. Cold food must be held at 45F or less. CDI-Foods that were out of temperature were placed into walk in refrigerator to be cooled down again.
0.0
25.
Both metal stem thermometers read 27F in ice water. Calibrate thermometers so they read 32F in ice water. Thermometers calibrated by manager during inspection. One thermometer missing from right side cold holding unit on prep line.
0.5
26.
Dry food must be stored in sealed, labeled container (i.e. grits in open container above grill, salt unlabeled above grill, cornstarch in back storage room in unlabeled container).
0.5
33.
Store handles of scoops out of food (sugar container near dishwashing area, hot chocolate mix in front prep area). Utensils stored in container of warm water (74F) on counter next to grill. Utensils may be stored on a clean dry surface, in water over 135F, in constantly running water, or in the food itself with the handle pointing out of the food.
0.5
35.
Single-service cups must be stored with sleeves all the way up around the lips of the cups to protect them from hand and splash contamination (stored with sleeve crumpled all the way to bottom of stack). Invert small single-service cups stored near hot chocolate mix in front prep area. Muffin paper cups in back room which are currently unused must be stored protected (currently food contact surface exposed) or dispose of them.
0.0
36.
Replace can opener blade with peeling chrome coating; melted green lids of sugar container near dishwashing area and pickle container in walk in cooler; containers with broken corners; and torn gasket on left prep fridge underneath grill.
0.0
40.
Clean black carbon material from underside of pans; handles of equipment in prep area; gaskets of all refrigerators; racks in walk in freezer.
0.0
43.
Hot water at hand sink in prep area will not turn off. Plumber has been called to repair sink.
0.0
45.
Clean FRP of ceiling in prep area - mold is growing near vent around pins holding up ceiling. Repair ceiling so all loose FRP panels are attached.
0.0
46.
Replace non-working bulbs in grill room, to meet min. requirement of at least 50 foot candles light. Clean light shields in prep areas. Light must be turned on at biscuit make station to meet lighting requirements. Repaint/replace rusted ceiling vent covers.
0.5
47.
Red hose attached to outside of building must be stored above the ground when not in use. Clean storage shed outside main building - large amount of trash stored on ground (throw trash away in dumpster). Items to be stored in shed must be stored at least 12 inches off ground if on stationary shelves, or at least 6 inches off ground if on mobile units.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Unused hot holding unit stored next to grill-no violation noted.
Cooked eggs,sausage patties, ham, hashbrowns, grilled chicken are below required hot holding temperature of 135F; see chart for temp. observations. CDI-discarded
2.0
21.
Hot water temperature at faucets was 115F at start of inspection and 96F at end of inspection (while staff was cleaning restaurant). Minimum required hot water temperature is 130F.
1.5
34.
Wet metal multi-use food containers are stacked tightly within each other( arrange these items so that air can flow to all surfaces, untill dry, then tight stack to conserve space).
0.5
35.
Paper plates on serving line , and aluminum pans in upstairs storage room are stored with food contact surfaces exposed (Need to store these items in clean closed containers, or in plastic sleaves when bulk stored. When these items are on serving line or stored for immediate use, they need to be inverted).
0.5
36.
Door gasket on buttermilk refrigerator has a warped door gasket that is creating an air leak.
0.0
44.
Bags of trash with food wastes in them are stored on ground in shed, behind restaurant (Need to put these items in the dumpster to avoid attracting rodents/pests).
0.5
46.
Replace non-working bulbs in grill room, to meet min. requirement of at least 50 foot candles light.
0.0
49.
Documentation of approved training - 2 point credit awarded.
ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE. SAUGAGE AND CHICKEN OUT OF TEMPERATURE COMPLIANCE. MANAGER DISCARDED THESE ITEMS. (COS)
2.5
11.
SODA FOUNTAIN NOZZELS NOT CLEAN. MANAGER CLEANED SODA FOUNTAIN NOZZELS (COS)
2.5
17.
REPLACE COVER OVER MOTOR UNIT ON REFRIGERATOR UNDER GRILL. CLEAN THIS AREA.
1.0
34.
OBSERVED CLEAN APRONS CONTACTING PERSONAL COATS. STORE CLEAN LINENS IN A MANNER TO PREVENT CONTAMINATION.
MAINTAIN TEMPERATURE OF SLICED AMERICAN CHEESE AND BOLOGNA AT 45F OR BELOW. TEMPERATURES WERE 54F - 57F.
2.5
11.
CLEAN PANS. OBSERVED NUMEROUS PANS AND UTENSIL THAT WERE UNCLEAN.
2.5
14.
STORE ALL FOOD IN APPROVED CONTAINERS. OBSERVED CINNAMON ROLL STORED IN A NON-APPROVED CONTAINER.
1.0
15.
AIR-DRY PANS BEFORE STACKING. STORE CLEAN UTENSILS IN CLEAN CONTAINERS. OBSERVED PANS STACKED WET AND CLEAN UTENSILS STORED IN AN UNCLEAN PLASTIC PAN. DO NOT STORE CLEAN PANS UNDER BISCUITS. SEPARATE CLEAN PANS FROM FOOD STORAGE AREAS.
3.0
17.
CLEAN GRILL, FRYERS, LOWER SHELVES OF TABLES, PORTABLE SHELF UNIT WHERE PAN OF BACON AND BOXES OF BISCUITS ARE STORED. REPLACE TORN GASKETS ON REFRIGERATOR UNDER GRILL. CLEAN WIRE RACKS IN KITCHEN AND IN WALK-IN COOLERS.
1.0
28.
CLEAN WALLS AND CEILINGS THROUGHOUT KITCHEN AND UTENSIL WASHING AREA.
0.5
29.
MAINTAIN 50 FT-CANDLES OF LIGHT ON FOOD PREPARATION AND UTENSIL WASHING SURFACES. NEED MORE LIGHT ON UTENSIL SINK.
1.0
34.
DO NOT STORE UNCLEAN WIPING CLOTHS ON CLEAN UTENSILS IN THE CLEAN STORAGE RACK.
0.5
General Comments
10. OBSERVED ON EMPLOYEE WITH NO HAIR RESTRAINT. 9. PERSONAL DRINKS SHALL BE CONSUMED IN A SANITARY MANNER. ALL PERSONAL DRINKS SHALL BE IN A CUP WITH A LID AND STRAW AND STORED BELOW FOOD OR FOOD PREPARATION AREAS TO PREVENT CONTAMINATION.
- NO STORAGE OF PRODUCT IN ICE BINS.
- ALL FOOD PRODUCTS (INCLUDING BOXED ITEMS) TO BE KEPT OFF FLOOR.
2.5
9.
NO OPEN BEVERAGES TO BE KEPT IN KITCHEN/PREP AREAS.
2.5
11.
- SANITIZER TO BE AVAILABLE AT ALL TIMES OF OPERATION.
- DETAIL CLEANING OF ICE MAKER AND ICE BINS NEEDED
- SODA FOUNTAIN NEEDS GREATER DETAIL WORK WHEN CLEANING.
2.5
17.
CLEAN SHELVES, REFRIGERATORS, BINS, AND CABINETS, ETC. AS NEEDED.
1.0
28.
CLEAN BEHIND/UNDER EQUIPMENT.
0.5
29.
BE CERTAIN ALL BULB SHIELDS ARE IN PLACE AND SEALED.
