2-301.14; Priority; Food employee observed handling raw eggs with gloved hands and then proceeded to handle other ready-to-eat food items without a glove change and handwash. Hand shall be washed during food preparation , as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- education given and gloves were removed and hands were washed.
2.0
10.
5-205.11; Priority Foundation; [Repeat] A soiled cloth and food debris was observed in the handwashing sink in the main cooking area. A handwshing sink may not be used for purposes other than handwashing. CDI- items removed from the sink.
0.0
15.
3-304.15 (A); Priority; Food employee observed handling raw eggs for an order and then proceeded to grab ready-to-eat jalapenos with those same gloved hands to add as a topping for another order. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- education given, gloves were removed, hands were washed and food order was voluntarly discarded and remade.
1.5
16.
4-601.11 (A); Priority Foundation; A few knives, lemon slicer, and a few metal pans being stored as clean were observed with food debris present. Plates stored along the cook line observed with food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- dishes returned to dish area to be cleaned.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked sausage on the flat top was between 108-136F. Mac-n-cheese in the hot box was holding between 118-126F. TCS foods being held hot shall be maintained at 135F or above. CDI- food was reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Liquid eggs on the prep line (1hr) was holding at 52F. Hashbrowns in the cooler drawers were between 43-46F. Ranch dressing in small portion cups in the salad bar cooler was 43-45F. TCS foods being held cold shall be maintained at 41F or less. CDI- all food items were cooled down in other units of refrigeration.
1.5
37.
3-302.12; Core; [Repeat] Containers of spices and other food ingredients on the cooking line did not have labels indicating what they are. 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.
1.0
43.
3-304.12; Core; Utensils were found being stored in water around 108F. If utensils are stored in water, the water shall be at or above 135F, or running at a velocity sufficient to flush loose particles.
0.0
49.
4-601.11(B) and (C); Core; Heavy food debris and residue accumulation present along the hot line (underneath counters, shelving, etc.) and is in need of cleaning. All cooking equipment has residue accumulation present and in ned of cleaning. Heavy grease accumulation present around the fryers. Cleaning of the gaskets and inside of the cooler drawers needed in main cooking area. 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 or debris. Increase cleaning frequency.
0.5
55.
6-501.12; Core; The walls in the cooking area are in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. increase cleaning frequency.
5-205.11; Priority Foundation; Handwashing sink in dishwashing room was completely clocked by materials. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Items were removed from sink so that it could be used.
1.0
21.
3-501.16(A)(1) ; Priority; Sausage was found in a hot box holding at 123F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated to 165F during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Ranch and lettuce were being held too highly above their container's fill line and were above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was moved to new refrigeration to be cooled before a 4 hour period elapsed.
1.5
37.
3-302.12; Core; Container of brown powder was found with no label. 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
44.
4-903.11(A), (B) and (D); Core; While improvements have been made since last inspection, clean containers were found being stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying. Deductions reduced due to improvements made.
0.0
55.
6-501.11; Core; While grouting has been added and improvements have been made, part of the cook line floor has tile damage. PHYSICAL FACILITIES shall be maintained in good repair. deductions reduced due to improvements made.
2-301.12; Observed employee use bare hands to turn off the handwashing sink after washing hands. After the handwashing procedure, employees shall use a protective barrier (such as paper towels) to prevent recontamination of the hands. CDI- Employees were educated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Boiled eggs and cheese were holding in containers too high above their fill lines and were above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded.
1.5
39.
3-305.11; Core; Ice was accumulating on food boxes in the walk-in freezer. Food shall be stored in a clean, dry area where it is not exposed to potential contamination. Eliminate ice buildup in the walk in freezer.
0.0
43.
3-304.12; Core; Utensils were found being stored in water around 120F. If utensils are stored in water, the water shall be at or above 135F, or running at a velocity sufficient to flush loose particles.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean containers were found being stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
47.
4-501.12; Core; Cutting surfaces on the cook/prep line have deep scratches and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.5
47.
4-501.11; Core; Handle was broken/missing on the prep bottom cooler at the beginning of the prep line. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Bread rack where bread is currently being stored has food residue buildup and needs to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
0.5
55.
6-501.11; Core; Some areas of the floor on the cook line have missing grout that needs to be replaced. Some areas of the kitchen floor have tiles that are damaged. Physical facilitates shall be maintained in a state of good repair.
4-601.11 (A); Priority Foundation; Multiple pans and containers stored as clean on a rack near the dish area had food debris/residue in/on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Items were sent back through dish.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Various foods in the cooler drawers underneath the cold table on the line measured above 41F. A flat of eggs in the egg well measured 55F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Foods above 45F and in the unit overnight were discarded. Foods around 45F were moved to the other cooler.
1.5
45.
4-903.11(A) and (C); Core; Containers holding single-service articles, such as the lids at the server station near the dessert, are collecting light food debris. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Clean these containers more often.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces out and inside of the equipment are collecting food debris on the hot line and need cleaning. A speed rack holding bread, the inside of the salad cooler and underneath the cutting board are slightly soiled. Some of the dry storage shelves are collecting residue. 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 or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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
*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
*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. Michael Robinson (919)239-3334 Follow-Up: 12/14/2018
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*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.
Utensils were being stored on a storage rack in the splash zone of the hand wash sink near the 3 comp sink. PIC stated that these will be moved to another area immediately. Sweep dry storage floor.
Found two bags of ice stored on the floor of the walk-in freezer. Found cheese and brownies stored below leaking drainpipes in the walk-in cooler and the walk-in freezer. Found a container of shrimp skewers and a container of fish stored uncovered in the walk-in freezer. Food must be stored in a manner to avoid contamination. CDI - ice was moved off the floor. Containers were placed under leaking drainpipes until repairs can be made. Food was covered.
1.5
11.
Found build-up on the blade of the stored lemon slicer. Found build-up on the inside of the ice machine and on the inside of the ice bin at the server's station. Food contact surfaces must be kept clean and be properly sanitized. Will make a critical violation follow-up visit on Thursday, November 17, 2011 to make sure the ice machine and the ice bin have been cleaned.
1.5
16.
Found pot of grits to be out of temperature on one side on the stove top. Be sure foods are kept stirred to help keep proper food temperatures. Potentially hazardous foods being cold-held must be kept at 135 degrees F or warmer. CDI - grits were stirred.
0.0
17.
Found pico de gallo to be 48 degrees F in the cooler at the expo line. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - closed lid on the cooler and asked the manager to do regular temperature checks on the cooler.
0.0
19.
Found a spray bottle of cleaner that had a faded label and was stored on a prep surface near clean utensils. Toxic substances must be properly labeled and be stored in a manner to avoid contaminating food and food contact surfaces.
0.0
28.
Found a large number of baby flys in a cabinent under the sink at the server's station. Be sure adequate means are taken to eliminate pests (pest control, cleaning, etc.).
1.0
33.
Found ice scoops being stored in dirty containers. In-use utensils must be stored on clean surfaces.
0.5
34.
Found some clean food containers being stacked while wet. Completely air dry these items before storing them. Found knives being stored in dirty containers at the expo line.
0.5
35.
Found single-service lids being stored in a dirty holder above the soda machine. Single-service items must be stored in a manner to avoid contamination.
0.0
36.
Found door hinge covers to be missing on cooler doors along the cook line. Found drawer coolers to have damaged gaskets and doors making them difficult to clean. Found drainpipes in the walk-in cooler and the walk-in freezer to be leaking(repair leaks). Found walk-in freezer to have damage above the door. Found cabinents throughout the facility to be water damaged or rusting making them difficult to clean. Found cutting boards along the cook line to have deep knive cuts and burn marks which makes them difficult to clean. Found metal pans with large dents and pits in them making them difficult to clean. Strip and replace moldy caulk at the front handsink. Replace any rusty and/or peeling shelving throughout the facility with NSF approved shelving. Found True reach in freezer handle to be broken. Found there to be an ice build-up on the floor of the outside walk-in freezer. Found toilet seat in the men's room to be damaged. Food and non-food contact surfaces must be easily cleanable and in good repair.
1.0
40.
Found the following soiled surfaces to need cleaning: cabinents throughout the facility; interiors of coolers along the cook line; drainpipe at the dishwashing station; area between fryers; sink faucets; single-service lid holders; utensil holding containers and drawers; ice scoop holders; cooler door hinges; cooler gaskets; and pan holders by the grill. Need better cleaning throughout the facility. Non-food contact surfaces must be kept clean.
1.0
45.
Found there to be damage to the walls throughout the facility. Replace broken coving tiles in the cook line, by the ice machine, and under the 3 compartment sink. Need to repair the damaged ceiling in the dry storage room. Plug holes in the walls in the dish area. Need to clean the floor under the 3 compartment sink. Need to clean floor drains and floors under equipment.
1.0
47.
Found shelving in the dry storage room and in the walk-in freezer to be less than 12" off the ground. The shelving in outside storage shed is only about an inch from floor. To facilitate floor cleaning, elevate these shelves above the floor 6 inches (for moveable shelves) or 12 inches (for stationary shelves).
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: 11/17/2011
In storage, found several soiled utensils, knives, food containers, plates (in main food prep area) and juice carafes (in waitress area). Thoroughly clean and sanitize these items before storing them...Also found large amount of dried food debris on lemon wedger/slicer. Thoroughly clean and sanitize this wedger before storing it...Found some mold accumulation on interior top of ice machine (ice making area). Clean and sanitize this area.
3.0
17.
Found several incorrect temperatures of cold potentially hazardous foods in refrigerated drawer/reach-in unit (see food temperature chart). Remove all potentially hazardous foods from this unit and store in another unit that is maintaining temperatures at 45F or less.
2.0
34.
Found some clean food containers being stacked while wet. Completely air dry these items before storing them.
0.0
35.
In outside storage building, found boxes of disposable take-out containers stored on floor. Elevate these boxes above the floor 6 inches using moveable shelving or 12 inches using stationary shelving...Found black food take-out containers stored with food contact sides up and some containers stored on soiled shelving. Invert these containers on clean shelving.
0.5
36.
Replace the rusty and/or peeling shelving in walk-in cooler and freezer using shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Repair/resecure the damaged handles on under counter reach-in refrigerators...Re-secure the loose front part of refrigerated drawer...Replace damaged, torn or missing gaskets on refrigerator drawer and freezer units...Remove the accumulation of water from interior of refrigeration units. Repair any condensation leaks as necessary...Re-surface or replace the many cutting boards with deep knife cuts...Discard the cracked and damaged food containers, utensils and black underliners (for hot plates) and replace as necessary...Remove excess stickers and sticky residue from exteriors of food containers...Repair the damaged exterior formica cabinet in the waitress area (by salad prep refrigerator)...Re-activate the device for waitress station ice bin lids so that soda does not dispense when lids are open.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters, dishwasher and 3-comp. sink areas--metal cabinets and shelving throughout the entire main food prep area--areas behind cutting boards--between and exteriors of cooking equipment--interiors of refrigerators (including refrigerated drawers), gaskets, hinges, door frames, undersides of door handles--wire rolling carts--blue bread trays/racks.
1.0
43.
Re-secure the loose handsink faucet in dishwashing area...Clean the soiled undersides of urinals in men`s bathroom...Clean the soiled sides and edges of toilet stall doors in both bathrooms.
1.0
45.
Clean the soiled flooring under equipment...Clean the soiled baseboards especially in main food prep area...Clean the soiled floor drains...Repair/replace the damaged floor tiles in mop sink/can wash area...Repair the damaged wall areas in main food prep area and mop sink/can wash (wall-baseboard areas) so these wall surfaces are smooth and easily cleanable...The "new" ceiling in dishwashing area has a rough texture to it. Provide a smooth and easily cleanable surface in this area (it must not have bumps, holes or fissures)...Replace the damaged or missing caulk by sinks in men`s bathroom.
0.5
46.
The lighting in main food prep area was 6 to 35 ft-candles, 4 to 8 ft-candles in walk-in cooler and inside walk-in freezer, 10 ft-candles above ice machine, 40 to 45 ft-candles above food prep sink and 4-45 ft-candles above waitress food prep areas and food/ice dispensing areas...Provide at least 50 ft-candles of shielded light above all food preparation, cooking areas, ice/food dispensing areas and dishwashing areas...Provide at least 10 ft-candles of shielded light in walk-in cooler and freezers and in all storage areas...Replace the burned out light bulb in outside storage shed.
1.0
47.
The shelving in outside storage shed is only about an inch from floor. To facilitate floor cleaning, elevate these shelves above the floor 6 inches (for moveable shelves) or 12 inches (for stationary shelves)...Also elevate matting, light bulbs, etc. above the floor 6 to 12 inches in maintenance room...Remove from the facility and storage shed all items not used in the operation of restaurant.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw sausage stored above eggs in left low refrigerator by large grill (store food by final cook temperature, with eggs above raw pork). CDI-food moved. Margarine uncovered in front wait area (cover food when not in use). CDI-food covered.
1.5
11.
Sanitizer in third compartment sink 0 ppm; in front area, red buckets tested less than 150 ppm, at beginning of inspection (maintain quaternary ammonium sanitizer between 150-400 ppm). CDI-sanitizer adjusted to proper concentration. Lemon wedger stored with dried food debris (store items clean). CDI-cleaned/sanitized. Ice machine had small amount of slime mold in upper icemaking compartment (maintain food contact surfaces clean). CDI-cleaned sanitized.
3.0
16.
Cooked potatoes 125F in hot holding between hot holding table and fryers (hot food must be at least 135F). CDI-discarded.
0.0
26.
Store open dry goods in sealed containers.
0.5
33.
Ice scoop stored in standing water (store in-use utensils on clean dry surface, in food product with handle pointing up, in constantly running water, or in water over 135F).
0.5
35.
Small black clam shells stored with food contact surface exposed (store inverted or covered to protect from contamination).
0.0
36.
Handle on True fryer freezer broken; handles/panels/screws/gaskets loose on refrigerators and fryers in cook area, causing air leaks; condenser of freezer unit not cooling food (repair person is en route); insulation exposed around indoor walk in freezer door; door of walk in refrigerator does not seal shut.
0.5
40.
Food debris/oils/detergent buildup from frame of hot holding unit between fryers and hot holding table, dish trays, interior of fryers, inside of cabinets beside back "weekend" grill.
0.5
45.
Ceiling panel missing from above three compartment sink. Ceiling dripping above "dirty" side of dishwashing area.
0.0
46.
Cookline lighting and lighting at ice machine is below (approx. 10-30fc) the min. requirement of at least 50fc light intensity. Replace light shield above back prep table.
1.0
47.
All items on stationary units must be stored at least 12 inches above floor in shed outside.
1.0
49.
No documentation of approved training - no credit awarded.
Handwashing lavatory in dishwashing area only has hot water over 150F. Sink must have tempered water so employees may wash their hands after handling dirty dishes and before handling clean dishes.
1.5
10.
Raw chicken stored above beef in walk in freezer; raw fish stored above green beans in fryer freezer. CDI-food storage chart on wall referred to in order to move items to proper locations.
1.5
11.
Sanitizer in third compartment sink 0 ppm; in front area, red buckets tested less than 200 ppm, at beginning of inspection. CDI-sanitizer adjusted to proper concentration.
1.5
17.
Butter in front area and eggs next to cook line not cold enough. Hold these items at 45F or less. CDI-these items were out of temperature less than two hours and were placed into walk in to cool.
2.0
25.
One of two digital thermometers had damaged readout screen. The other functioned and was calibrated correctly.
0.0
26.
Store open grits in sealed container.
0.0
33.
Store pancake puppy scoop on clean, dry surface; in constantly running water; or in water at least 135F, rather than in 58F water.
0.5
34.
Store metal utensils with handles facing same direction to prevent hand contact with food contact surface. Clean the "clean" drainboard side of dish machine before placing cleaned/sanitized utensils on it.
0.0
35.
Invert single-use aluminum pans in cook area.
0.0
36.
Repair TRUE handle on fryer freezer; loose handles/panels/screws on units in cook area; door of walk in cooler so it seals shut.
0.5
40.
Clean interior and sides of fryers; remove velcro from container of sanitizer strips; upper compartment of ice machine.
0.5
43.
Repair hand sink in cook area which has loose faucet, and is loose from wall.
0.0
45.
Repair wall around hand sink in cook area; seal hole in wall around pipes next to fryers.
0.0
46.
Cookline lighting and lighting at ice machine is below (approx. 10-30fc) the min. requirement of at least 50fc light intensity. Replace burned out/missing bulbs in light above back prep table and replace light shield. Clean dusty vents.
1.0
47.
All items must be stored at least 12 inches (on stationary units) above floor in dry storage room and shed outside.
0.5
48.
Fly fan was turned off; keep this turned on if back door is not self-closing.
0.5
49.
No documentation of approved training - no credit awarded.
Raw fish stored above boxes of corn tortillas in walk-in freezer (store foods in order of final cook temperature; handout provided by inspector)CDI-re-arranged.
1.5
11.
Paper labells are being left on multi-use food containers after wash/sanitize steps.CDI-scraped off and wash/sanitized . Sanitizer solutions in red buckets on prep line tested below 200ppm and had build-up of oil/debris in the solution (solutions changed during inspection).
1.5
17.
Bacon and sausage held at 50-55F (needed to be 45F/less) in 2nd line reach-in refrigerator.CDI-moved to properly functioning refrigerator, had been out of temp. less than 2 hours.
2.0
26.
Label the bin that holds clear plastic bags of sugar, "SUGAR", at tea station.
0.0
34.
Wet multi-use food containers tight stacked within each prior to completion of air drying (arrange these items for air flow to all sides, and allow to completely dry prior to tight stacking).
0.5
36.
Repair the following items: Ice bin leaking into cabinet at soda station;refrigerator door does not clasp on 2nd prep line station; seats in dining room have torn covers; TRUE brand freezer handle insert is broken and unit does not function correctly;broken glass is attached to door edges of CADCO UNOX oven; 2nd line refrigerator that bacon and sausage is stored in (does not maintain food temperatures of 45F/less).
0.5
40.
Clean the following items: Refrigerators on prep line (gaskets,and interior surfaces including the drawers pan frames and spaces below drawers) ;wire shelves in walk-in refrigerator;interior of fryer cabinets.
0.5
45.
Fill in open screw/anchor holes in FRP walls throughout the facility (suggestion is to use silicon caulk). Replace missing floor tiles throughout kitchen,waitstations, and dishroom.
0.5
46.
Cookline lighting is below (approx. 10-30fc) the min. requirement of at least 50fc light intensity. Lighting in the walk-in refrigerator is lower than the required min. of 10fc, due to non-functioning bulbs. 2 bulbs in walk-in refrigerator are not shieded or shatterproof. Clean the lights on ceiling across from office to remove dripping oils. Lighting in outside freezer is also below 10fc.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
At waitstation: In-use dipper well is directly in front of handwash sink without a splashgaurd to protect dipper well from potential contamination. Need to relocate the dipper well so that employees do not lean over it and cross it with hands during handwashing. New location must be at least 18 inches from handwash sink.
All three drawer type refrigeration units on front cooking line are not holding foods inside 45F or below. All foods are ranging from 49-55F. Foods have only been in units 2 hours, so foods are moved to walk-in to cool down and small portions of fresh foods are being placed back into drawers with bagged ice placed directly on food product. Return visit to be made on May 23, 2008 to verify units have been repaired so as to maintain foods 45F or below.
2.5
11.
Sanitizer in red buckets was below 200ppm as measured with a test kit. Have dispenser adjusted to 300ppm so sanitizer buckets will be maintained above 200ppm for duration of each use. Several plates and bowls found with food debris on in clean stacks. (CDI)
2.5
13.
Cutting boards need sanding to make smooth or replace with new.
1.5
17.
Walk-in refrigerator ceiling panels have pulled apart and water is forming at gaps which presents a risk of dripping into uncovered/poorly wrapped foods. Have refrigerator repaired by refrigeration company so as to retain NSF approval. Under front grills need cleaning. Damage walk-in cooler and freezer door gaskets need replacing. Re-caulk 3 compartment sink to wall. Repair drawer refrigerator doors so they close properly and duck tape is not needed. Clean non-working drawer refrigeration unit. Clean exterior of hood systems.
2.0
General Comments
Welded lid hinges on ice machine, wood screw holding right side of salad cooler lid, and duck tape on dessert cooler shelves and cooler door gaskets voids NSF approval of these items. Repair kitchen equipment with parts suggested by the manufacturer of the equipment to retain NSF approval. Raw wood used to mount air drying racks in dish room needs removing and replaced with NSF approved shelf braces for metro shelves. Painted wooden board covering hole in ceiling in dish room needs to be removed and ceiling properly repaired and FRP placed to make ceiling smooth and easily cleanable. Replace damaged hood filter above deep fryers. No two points awarded for Serv safe class due to all three certificates on-site today showing classes were only 8 hours long. Classes must be taken within last 3 years and be at least 12 hours for 2 point bonus. Follow-Up: 05/23/2008
CLEAN ALL BINS USED FOR UTENSIL STORAGE. KEEP DRY & COVERED.
1.5
17.
TAKE COOKLINE APART TO CLEAN ALL EQUIPMENT, SHELVES, ETC. UNDERSIDE, TOP SIDES & SIDES. CLEAN WALK-IN RACKS. CLEAN DISHWASHER DOOR EDGES. SCRAPING TABLES, SPRAY NOZZEL. REPLACE BROKEN SALAD UNIT & WALK-IN GASKETS.
2.0
21.
CLEAN URINAL & TOILET BASES. REPLACE STOPPERS ON TOILET SEATS.
1.0
23.
CLEAN TRASH BINS FRONT SERVICE LINE. CLEAN EXTERIOR DUMPSTER; KEEP DOOR CLOSED. CARDBOARD DUMPSTER LIDS NEED REPAIR.
1.0
28.
CLEAN FLOOR SINKS - ICE MACHINE 3 COMP SINK, DISHWASHER ETC. CLEAN WALK-IN COOLER/FREEZER FLOOR CORNERS CLEAN MOP SINK, WALLS, REPAIR WALL AT SAME - CLEAN DISH AREA WALLS.
0.5
29.
LIGHTING ON COOKLINE RACKING. ALL WORK STATIONS NEED 50FC MIN SHIELDED LIGHT. RESTROOMS NEED 10FC SHIELDED LIGHT
0.5
32.
CLEAN UP REFUSE OUTSIDE AROUND DUMPSTER. CHEMICAL STORAGE ROOM NEEDS WORK.
DHD implementation in September 2004 resulted in erroneous date for this inspection (12/31/1899). Date altered to 7/24/1999 (one month prior to next oldest inspection) to resolve this issue. The date and inspector name for this inspection may not be accurate.
