2-102.12 (A); Core; The PIC did not have a valid food protection manager certification. 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. CDI- class information provided.
1.0
28.
7-204.11 ; Priority; [Repeat] Two bottles of quaternary ammonium sanitizer (QA) had concentration higher than 400 ppm (test strips turned blue-green)...Chemical sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed established maximum concentrations...CDI by adjusting QA sanitizers to proper concentrations.
1.0
47.
4-501.11; Core; [Repeat] The wire shelves in walk-in cooler were rusty/corroded...Food service equipment shall be kept in good repair...Replace rusty/damaged shelves with similar approved ones.
0.5
48.
4-501.14; Core; The basins of the 3-compartment sink are soiled and in need of cleaning. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours...Clean the sink before or after use.
0.0
56.
6-202.11; Core; [Repeat] Light bulbs in pretzel see-through hot hold unit were not shielded/protected...Where food is exposed, light fixtures shall be shielded, coated, or otherwise shatter-resistant...Effectively shield light fixtures in hot hold unit or provide shatter-resistant bulbs.
7-204.11; Priority - Three bottles of quaternary ammonium sanitizer (QA) had concentration higher than 400 ppm (test strips turned blue-green). One sanitizer of bleach water had concentration higher than 200 ppm (test strip bleached out--turned dark and then white)...Chemical sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed established maximum concentrations...CDI by adjusting QA and chlorine sanitizers to proper concentrations.
1.0
28.
7-102.11; Priority Foundation - Container of wiping cloth sanitizer was not labeled "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall have common name of material inside...CDI by labeling cloth sanitizer container.
0.0
28.
7-201.11; Priority - Bottle with bleach-water was stored next to bag of popcorn...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment/utensils...CDI by properly storing bleach-water.
0.0
40.
2-402.11; Core - Two kitchen workers working with food were not wearing effective hair restraints on head...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. to effectively keep hair from contacting exposed food and clean equipment and single service disposable food/beverage items...Instruct workers to don required hair restraints.
0.0
41.
3-304.14; Core - Container with many wiping cloths inside had chlorine concentration less than 50 ppm, and cloths were not completely immersed down inside sanitizer...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
0.5
47.
4-501.11; Core - Some wire shelves in walk-in cooler and other areas were rusty/corroded...Food service equipment shall be kept in good repair...Replace rusty/damaged shelves with similar approved ones.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled interiors/exteriors of hot holding cabinet, ice cream freezer condenser grates and coils, solid metal shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
51.
5-202.13; Priority - Water supply inlet on running water dipper well was completely submerged under water...An approved air gap shall be between the water supply inlet and the soiled water below inside dipper well...CDI by adjusting water supply so it could not be submerged.
0.0
53.
6-501.18; Core - In men's bathroom, upper interior corners of urinals and toilet side ceramic bases were soiled/had build-up...Plumbing fixtures such as urinals and toilets shall be kept clean...Increase cleaning frequency of urinals and toilets.
0.5
54.
5-501.114; Core - Brown trash dumpster drain plug had a hole in it...Trash/recycling receptacles with drain holes shall have intact plugs in place...Replace the damaged drain plug.
0.0
55.
6-501.11; Core - Walk-in cooler door had damaged/peeling metal surfaces...Physical facilities shall be kept in good repair...Repair (or replace, if needed) the damaged cooler door so surfaces are smooth and easy to clean.
0.5
55.
6-501.12; Core - Flooring was soiled in mop sink basin and adjacent areas...Physical facilities shall be kept clean...Increase flooring cleaning frequency.
0.0
56.
6-202.11; Core - Light bulbs in pretzel see-through hot hold unit were not shielded/protected...Where food is exposed, light fixtures shall be shielded, coated, or otherwise shatter-resistant...Effectively shield light fixtures in hot hold unit or provide shatter-resistant bulbs.
0.0
General Comments
DISCUSSION: Upstairs ice machine should be kept locked/secured when parties are present and no staff is available to supervise...Kelvinator chest freezer does not appear to meet ANSI/NSF certification. Provide written documentation that shows this freezer does meet ANSI/NSF certification.
4-602.11; Core; The ice machine upstairs had light residue buildup on the inner wall. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Ensure all parts of the machine are cleaned.
0.0
47.
4-501.11; Core; The fan guard in the pizza prep cooler is missing and the fan is exposed. The shelves in this cooler are beginning to rust. Equipment and components shall be maintained intact and in good repair/condition. Repair any damaged items in this cooler.
0.5
48.
4-501.14; Core; The wash basin and drainboard of the 3 comp sink are soiled with old debris/residue but was not in use...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours...Clean the sink before or after use.
0.0
49.
4-601.11(B) and (C); Core; The ice cream freezer in the storage closet has a buildup of ice. The pizza cooler has light residue buildup along the gaskets and dust buildup on the fans. The large walk-in is only used for dry storage now but the gaskets & interior are soiled...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris...Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.11; Core; There is a deep gap in the doorway of the storage closet near the oven where it appears that a threshold was removed and water can now collect. Physical facilities shall be maintained in good repair. Replace this missing threshold.
3-501.16 (A)(2) and (B); Priority; Pizza toppings in the upper table of the pizza cooler measured from 42-44F. Hot dogs in the lowboy cooler measured 51F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Gaps were filled in the pizza cooler to keep the cold air inside and cool the food. The temp of the lowboy had been turned up so the hot dogs were relocated to cool.
1.5
28.
7-204.11 ; Priority; One spray bottle labeled as quat sanitizer used on food-contact surfaces was above 400 ppm. Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine). CDI: Solution was diluted to 400 ppm.
0.0
36.
4-203.11; Priority Foundation; The only thermometer available read ~27F when compared to the Thermapen that read 33F when placed into an ice bath . Food temp measuring devices shall be accurate to (+-)2F in the intended range of use. CDI: Thermometer was calibrated.
0.5
49.
4-601.11(B) and (C); Core; The inside of the pizza cooler is soiled with residue buildup in certain areas. The gasket of the lowboy cooler underneath the drink machine has residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Improvement in cleaning seen.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
16.
4-501.114; Priority; Observed bleach sanitizer in spray bottle to be at a higher concentration than required (bleached out test strip) | Bleach chemical sanitizer shall be at a concentration of 50 - 200 ppml | CDI: PIC replaced bleach solution with correct concentration
0.0
47.
4-501.11; Core; Observed the seam on the walk-in freeze door frame to be rusted and have some ice accumulation, a broken drawer on ice cream cone storage unit, rusty shelving in pizza prep cooler and the shelving units inside walk-in cooler. | Equipment shall be maintained in a state of repair | Repeat: PIC to replace and/or repair above mentioned items
1.0
49.
4-601.11(B) and (C); Core; Observed soda residue build-up on backsplash of Pepsi drink machine on downstairs counter, and dark residue on the gaskets in the pizza prep cooler, walk-in cooler, and freezer | Nonfood contact surfaces shall be kept free of accumulation of debris and residue | Facility has made improvements from previous inspection, PIC to apply more cleaning to above mentioned areas
0.5
General Comments
Inspection lead by Peri Wall. Report e-mailed to ralparties@adventurelanding.com Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Unsure if Galaxy chest freezer is approved. We will look into this and get back to you...*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...Verification visit to be made on Monday, March 5, to evaluate completion of Item #49 on this report. Follow-Up: 03/05/2018
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: Ensure ALL food service workers are informed about illness symptoms and illnesses that must be reported BEFORE they start working in food service.
PIC discarded sanitizer before it could be check for adequacy. Ensure that sanitizer is made to it's correct concentration and at use during all ours of food operations. Install a trashcan at hand sink in front prep area.
You have everything you need for a good employee health policy except a good place to put everything. Get something like a white ring binder that has a pocket inside and put the FDA Employee Health book in one of the pockets. Use a three hole punch for the rest of the forms so they can go in the ring binder. Put the signed and unsigned 1-B forms in there along with the Employee health policy, the employee illness decision guide, Check list for employee health verification and label the ring binder "Employee Health Policy" Keep the forms on site so they can be viewed during future inspections. Put up the small "Stop" poster where employees can see.
Manager says there may have been a change in ownership to Adventure Landing LLC. He will check and inform the Department.
Maintain cold potentially hazardous food 45F or less. Required temperature for cold potentially hazardous food is changing from 45F to 41F. Points may be deducted for PHF above 41F beginning in 2019.
Quick reference for guidance on managing sick employees: http://bit.ly/12q07tm. Follow-Up: 06/17/2013
Found an employee beverage with a lid sitting on the counter next to where nachos are made. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved.
0.0
11.
Found the soda nozzle dispensers to have a small amount of build-up where the nozzles go. Found a scoop at the sink and both ice buckets to be dirty. Found the can opener blade to be stored dirty. Food contact surfaces must be kept clean and be properly sanitized (wash, rinse, sanitize, air-dry). CDI - items were moved to the dish area to be cleaned. Asked manager to have employee clean the soda nozzle dispensers.
1.5
16.
Found pizza to be out of temperature in the hot-hold unit. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - food was discarded.
2.0
25.
Found there to be no thermometer in the small reach in cooler.
0.0
34.
Found the ice bucket being stored right side up with water in the bottom. Utensils must be stored in a manner to avoid contamination and in a manner to properly air-dry.
0.5
35.
Found single-service cups being stored in dirty holders. Single-service items must be stored in a manner to avoid contamination.
0.0
36.
Found the walk-in freezer to have ice build-up alone the drainpipe. Found the ice bucket to be cracked. Found the ice cream cooler to be leaking. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the following soiled surfaces: ice chute on the Pepsi machine; interior of the reach in cooler; table legs at the fryer; ice cream scoop well; and the cup holders. Non-food contact surfaces must be kept clean.
0.5
42.
Found the ice machine's drainpipe going down into the floor. This creates a potential cross-connection with the sewage system and the ice machine. Be sure there is an air gap.
0.0
45.
Need to repair the hole in the wall in the dry storage room. Need to clean the floors and walls aroung the fryer. Need to clean the ceiling tiles over the pizza cutting table. Floors, walls, and the ceiling must be clean and in good repair.
0.5
46.
Found light to be burned out in the walk-in freezer. Found lighting levels to be low at dish (27-38 fc) and at the prep tables (15-60 fc). You must have at least 50 fc of light in all food prep and dishwashing areas.
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 beverage with a lids sitting on the counter next to where nachos are made. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was discarded.
0.0
11.
Found several sanitizer spray bottles with concentration of chlorine to be way too strong. Sanitizer was bleaching out the test strips, turning them back to white. Sanitizer must have a concentration of 50-200 ppm. Found the can opener blade and the upstairs ice bins to be dirty. Found the tortilla chip holder and the popcorn machine to have build-up on the inside. Food contact surfaces must be kept clean and be properly sanitized. CDI - food contact surfaces were cleaned. Sanitizers were diluted to the proper concentrations.
3.0
33.
Found ice cream scoop to be stored in water with very low flow. Flow of water for the ice cream scoop must be high enough to remove ice cream from the scoop.
0.5
34.
Found clean utensils stored on dirty shelves above the dish sink. Clean utensils must be stored on clean surfaces.
0.0
35.
Found a box of single-service cups stored on the floor in the dry storage room. Single-service items must be stored in a manner to avoid contamination.
0.5
36.
Found walk-in freezer to have ice build-up around the door. Found the walk-in freezer gasket to be torn. Found the shelf under the downstairs soda machine to be damaged. Found shelves in the back storage area to be made of porous wood. These are difficult to clean. Recommend painting so they are cleanable. Need to defrost the ice cream freezer and the chest freezer. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the following soiled surfaces: shelves above the 3 compartment sink; interior of the Pepsi cooler; tops of equipment (cooler, hot-hold unit, ICEE machine); underside of the soda dispensers; exterior of the ice chute on the soda machine; top of the ice bin under the lid (soda dispenser); cabinents upstairs; and the fry heat lamps. Non-food contact surfaces must be kept clean.
0.5
43.
Found handsink upstairs to not have paper towels. Found handsink in the women's restroom to be leaking and to have very low pressure when turned on. Found handsink in the kitchen to be dirty. Toilet and lavatory facilities must be kept clean, in good repair, and properly supplied.
1.0
45.
Need to clean the floors under the chemical shelf. Need to repair the FRP on the wall at the dry storage room door. Need to repair damaged wall coving along the pizza make line. Need to repair the walls behind the chemical storage shelf. Need to clean the ceiling above the pizza cutting table. Need to clean ceiling vents throughout the facility. Floors, walls, and the ceiling must be clean and in good repair.
0.5
46.
Clean dusty light fixtures and increase lighting in the walk-in cooler.
0.0
47.
Need to do a better job of keeping the mop sink clean. There is build-up in the sink and along the walls. Need to raise the chemical shelf to at least 12 inches so you can clean the floor below it.
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 beverage with a lid sitting above a prep table where pizza is cut. Found an employee beverage with a lid stored on a shelf above single-service items. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drinks were moved.
0.0
3.
Observed employees using food service gloves but they were not using a handwashing step between glove changes. Be sure to properly wash hands in between glove changes. CDI - had manager talk to staff about proper handwashing.
0.0
11.
Found several metal sheet pans with greasy surfaces or grease build-up on them. Found the 3 compartment sink to be dirty so proper dish washing could not occur. Found several utensils to be stored dirty. Found ice machine upstairs to have build-up on the inside. Found sanitizer bottles to be too strong, proper concentration for a chlorine sanitizer is 50-200ppm. Found sanitizer spray bottles to not be properly labeled. Food contact surfaces must be clean and properly sanitized. CDI - sanitizer was diluted to the proper concentration. Sink was cleaned and talked about sanitizing methods with the manager. Will make a critical violation follow-up visit on Thursday, July 28, 2011 to make sure the ice machine has been cleaned.
3.0
16.
Found pizza and chili to be slightly out of temperature. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - food was discarded.
0.0
17.
Found 5 pizzas sitting out at room temperature. Manager said a large party was supposed to come in and they did not. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - pizzas were discarded.
0.0
33.
Found ice cream scoop to be stored in water with debris in the bottom of the water well. Flow of water for the ice cream scoop must be high enough to remove ice cream from the scoop.
0.5
35.
Found 2 boxes of cups and 2 packages of pizza boxes stored on the floor. Single-service items must be stored in a manner to avoid contamination.
0.5
36.
Found walk-in freezer to have ice build-up around the door. Found the walk-in freezer gasket to be torn. Found hole in the chili dispenser making them difficult to clean and letting heat out. Found the shelf under the downstairs soda machine to be damaged. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
43.
Found one of the two handsinks to not have paper towels and the other did not have soap. Handsinks must be clean, in good repair, and properly supplied.
1.0
45.
Need to clean the floors in the the storage rooms upstairs, under the chemical shelf, and in the walk-in freezer. Floors, walls, and the ceiling must be clean and in good repair.
0.5
47.
Found employee purses to be stored touching food service items in the dry storage room. Personal items must be kept separate from food service items. Need to clean the mop sink to removed all the trash debris. Need to raise the chemical shelf to at least 12" so you can clean the floor below it.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with staff on a regular basis. Follow-Up: 07/28/2011
Found several metal sheet pans with greasy surfaces or grease build-up on them. Found the chip scoop, ice scoop upstairs, and the popcorn scoop to be dirty. Found ice machines(upstairs and downstairs) to have build-up in them. Found sanitizer bottles to be too strong, proper concentration for a chlorine sanitizer is 50-200ppm. Food contact surfaces must be clean and properly sanitized. CDI - sanitizer was diluted to the proper concentration. Will make a critical violation follow-up visit on Wednesday, November 24, 2010 to make sure the food contact surfaces have been cleaned.
3.0
17.
Found ranch dressing labeled, "KEEP REFRIGERATED", to be out of temperature(66 degrees F) in the small reach in cooler. Cooler was not working properly. Potentially hazardous foods being cold held must be kept at 45 degrees F or colder. CDI - ranch dressing was discarded.
0.0
33.
Flow of water for the ice cream scoop must be high enough to remove ice cream from the scoop.
0.0
34.
Found clean utensils stored on dirty shelves above the 3 compartment sink. Found clean utensils stored around the handsink upstairs that were within the splash zone(18"). Clean utensils must be stored in a manner to avoid contamination.
0.5
36.
Found walk-in freezer to have a large amount of ice build-up around the door. Found the walk-in freezer to be torn. Found chip scoop and popcorn scoop to have cracks in them making them difficult to clean. Found tape on the nacho cheese dispenser and a hole in the chili dispenser making them difficult to clean. Found small reach in cooler to not be able to keep potentially hazardous foods at 45 degrees F or below. Food and non-food contact surfaces must be easily cleanable and in good repair.
1.0
40.
Need to clean the following soiled surfaces: inside of the standing hot-hold unit; exterior of the pizza oven; exterior of the fryer; inside of the pepsi cooler; inside of the pizza ingredient cooler; inside of the small reach in cooler; cabinents under upstairs soda machines; cooler gaskets; exterior of the popcorn seed container; and the shelves above the 3 compartment sink. Non-food contact surfaces must be kept clean.
1.0
43.
All handsinks need handwashing signs(provided during the inspection). Men`s middle handsink has a slow leak. Handsinks must be clean, in good repair, and properly supplied.
0.0
45.
Need to clean the floors in the dry storage room, the storage rooms upstairs, and the walk-in freezer. Need to clean the floors, walls, and the ceiling in the walk-in cooler. Need to clean the wall by the pizza oven. Floors, walls, and the ceiling must be clean and in good repair.
0.5
46.
Light in the walk-in freezer is burned out(replace).
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. Follow-Up: 11/24/2010
Found an employee beverage stored in the reach in cooler with a lid stored on the top shelf above food. Employee beverages must have lids and they must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved.
0.0
10.
Found employee drinks and employee food stored above and open bag of hot dogs in the reach in cooler. Found bags of pizza crusts that had ice build-up on top of them from the cooling unit in the walk-in freezer. Found a container of butter that was uncovered in the walk-in cooler. Food must be stored in a manner to avoid contamination. CDI - pizza crusts were moved, employee food was moved to the bottom shelf, and the butter was discarded.
1.5
11.
Found several metal pans with greasy surfaces or grease build-up on them. Found can opener blade to be dirty. Found the ice scoop to be dirty. Found sanitizer bottles to be too strong, proper concentration for a chlorine sanitizer is 50-200ppm. Found soda nozzles upstairs to not be clean. Food contact surfaces must be clean and properly sanitized. Make sure sanitizer bottles are properly labeled. CDI - items were moved to the dish area to be cleaned. Sanitizers were diluted.
3.0
33.
Found scoop for the nacho chips to have the handle touching the food. In-use utensils stored in the food must have a handle and the handle must be extending outward.
0.5
35.
Found single-service souvineer cups stored on the floor in a storage closet. Single-service items must be stored in a manner to avoid contamination.
0.0
36.
Found the walk-in freezer to have ice building up on the shelf under the cooling unit. Appears that it is leaking. Found shelves throughout the facility without endcaps making them not easily cleanable. Replace any torn cooler gaskets. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
38.
Need some test strips to test sanitizer.
0.0
40.
Need to clean the following soiled surfaces: inside of the standing hot-hold unit; side of the upstairs ice machine; cabinent under upstairs soda machine; cooler gaskets. Non-food contact surfaces must be kept clean.
0.5
43.
Provide soap for the handsink upstairs even though the upstairs is rarely used.
0.0
45.
Need to clean the floors in the dry storage room and the walk-in freezer. Need to clean the ceiling vents. Floors, walls, and the ceiling must be clean and in good repair.
0.0
46.
Need more lighting in the walk-in cooler. Need more lighting in the disharea. rench fry hot hold lamps need to be shatterproof or have a shield. Need to replace the burned out light bulbs in the men`s room to help with cleaning. Need to clean the hood vents.
0.5
47.
Mop sink area needs to be cleaned up. Storage in storage areas needs to be 6"-12" off the floor to help provide proper cleaning of the floors.
0.5
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found uncooked chicken stored above ready to eat foods in the walk-in freezer and the reach-in freezer. Foods must be stored in a manner to avoid contamination. CDI - foods were rearranged where raw chicken was on the bottom.
0.0
11.
Found large amount of metal pans with greasy surfaces or grease build-up on them. Found ice machine upstairs and downstairs to not be clean. Found can opener blade to be dirty. Found sanitizer bottles to be too strong, proper concentration for a chlorine sanitizer is 50-200ppm. Found soda nozzles upstairs to not be clean. Food contact surfaces must be clean and properly sanitized. Make sure sanitizer bottles are properly labeled. Will make a critical violation follow-up visit on Friday, December 18, 2009 to make sure these violations have been corrected.
1.5
16.
Found pizza in the hot-hold box that was out of temperature. Unit didn`t have any water in it and was having a hard time making temperature. Potentially hazardous foods must be kept at 135 degrees F or warmer. CDI - pizza was discarded.
2.0
25.
Found one metal stem thermometer that read 20 degrees F in an ice bath(should be 32 degrees F). Found a thermometer missing in the reach in cooler behind the soda machine. Provide accurate thermometers for coolers and also a metal stem thermometer that is accurate within 2 degrees F for testing food temperatures.
0.5
33.
Found scoop for the nacho chips to have the handle touching the food. In-use utensils stored in the food must have a handle and the handle must be extending outward.
0.0
35.
Found unprotected plastic spoons and forks in condiment holder area. Store spoons and forks with their handles presented to user (handles down).
0.5
36.
Walk-in freezer door and gasket are in bad repair. Reach in freezer needs to be defrosted. Replace torn cooler gaskets. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean the following soiled surfaces and areas: the entire 3-compartment sink, including undersides on drainboard and drainpipes--undersides of food preparation tables and counters--interior bottom of tall mobile hot holding unit--refrigerator door gaskets and door frames--exteriors and interiors of fryers--fan guard in walk-in cooler--ice machine vent grates (very dusty)--tape that is on the prep table--top and sides of the pizza oven--bottom of the reach in freezer--cabinents and shelves throughout the facility--sink backdrop and handles. Non-food contact surfaces must be clean.
0.5
43.
Provide hand towels and soap for the handsink upstairs even though the upstairs is rarely used.
0.0
46.
Need more lighting in the walk-in cooler. Need more lighting in the disharea. Lights need shields on the front line in food preperation areas. French fry hot hold lamps need to be shatterproof or have a shield.
0.5
47.
Mop sink area needs to be cleaned up. Storage in storage areas needs to be 12" off the floor to help provide proper cleaning of the floors.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found nacho cheese at 123-129F in cheese warming unit. This shall be kept at 135F or above (reheat to 165F throughout product or discard--manager discarded cheese on site).
2.0
19.
Found several unlabeled bottles with liquids in them. Properly label these bottles with their contents.
1.5
25.
Found one metal stemmed thermometer that read 25F when calibrated using the ice-water method...Also, found two other thermometers that were accurate to only 5F (and temperature scale started at 50F)...Metal stemmed thermometers used to check food temperatures shall be accurate to plus or minus 2 degrees F. Use thermometers with scale of 0F to 220F...No thermometer was visible in refrigerator for pizza toppings. Provide a thermometer that is accurate to plus or minus 3 degrees F.
0.5
26.
Found several open bags of corn meal, powdered sugar, breading and sugar. Once opened, store extra product in labeled containers with lids OR store them in closed zip-lock bags.
0.5
35.
Found unprotected styrofoam plates and pizza circles. Invert these items or keep them in their original plastic containers or boxes...Found unprotected plastic spoons in condiment holder area. Store spoons with their handles presented to user (handles down).
0.5
36.
Replace the damaged door gaskets on walk-in cooler and freezer and other refrigeration units...Replace the cracked plastic cover on the nacho cheese warming unit...Remove the accumulated ice from bottom of front Delfield freezer...Repair (or replace) the nacho cheese warming unit as necessary to ensure it keeps nacho cheese sauce at 135F or above at all times.
0.5
40.
Clean the following soiled surfaces and areas: the entire 3-compartment sink, including undersides on drainboard--undersides of food preparation tables and counters--interior bottom of tall mobile hot holding unit--refrigerator door gaskets and door frames--exteriors and interiors of fryers--dining area wooden trash cabinet--interiors of chili and nacho cheese warming units (where bags are placed)--fan guard in walk-in cooler--ice machine vent grates (very dusty)--soda syrup box racks--mobile chemical storage carts and back room chemical storage shelving--pipes under 3-compartment sink (including pipe ends)--water fountain nozzle and surrounding guard.
0.5
42.
Provide an approved back-flow preventer for the mop sink/can wash sink.
1.5
43.
Thoroughly clean the soiled urinals in men`s bathroom...Replace the broken seat cover holder in women`s bathroom...Clean the soiled walls, stall walls and toilet bases in women`s bathroom.
1.0
44.
Clean the soiled mop sink/can wash bottom and surrounding wall areas.
0.0
46.
Replace the broken bulb in walk-in freezer with a shielded bulb or shatterproof bulb...Clean the soiled ventilation hood filters above cooking line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
THE ICE MACHINE HAD A GAP IN THE BACK OF THE ICE MACHINE. THE ICE WAS LEFT EXPOSED TO THE BACK WALL AND THE CORDS THAT WAS HANGING FROM THE ICE MACHINE. FOOD MUST BE STORED IN A MANNER TO PREVENT CONTAMINATION AND ADULTERATION WILL RETURN TO SEE IF THE ICE MACHINE HAS BEEN REPARIED.
2.5
11.
CLEAN THE INSIDE OF THE ICE MACHINE IN THE PARTY ROOM AREA TO REMOVE THE MOLD AND THE PINK ALGE THAT HAD GROWN INSIDE THE ICE MACHINE. THE ICE MACHINE WAS CLEANED THIS WAS (COS). THE CHLORINE SANITIZER MUST BE BETWEEN 50PPM TO 100PPM. THE CHLORINE SANITIZER WAS WELL OVER 100PPM .THE SANITIZER BLEACHED OUT THE TEST STRIPS.
2.5
15.
CLEAN DISHES WERE STORED ON THE SANITIZER SIDE OF THE THREE COMPARTMENT AND THE DRAIN BOARD WAS NOT CLEAN. THE ICE SCOOP WAS STORED UP AGAINST PANCAKE SYRUP. CLEAN DISHES MUST BE STORED ON A CLEAN SURFACE.
1.5
17.
CLEAN THE GASKTES AND REPLACE THE TORN GASKTES. CLEAN OUT THE THREE COMPARTMENT SINK. CLEAN UNDER THE DRAIN BOARD OF THE THREE COMPARTMENT SINK. CLEAN THE SHELVES ABOVE THE THREE COMPARTMENT SINK. CLEAN THE LEGS ON THE PREP TABLE UNDER THE PIZZA AREA. CLEAN UNDER THE BEVERAGE STATION IN THE PARTY ROOM.
1.0
General Comments
KEEP THE DUMPSTER DOORS CLOSED. CLEAN THE VENTS UNDER THE PIZZA OVENS AND IN THE PARTY ROOMS. REATTACH THE VENT GRATE IN THE LADIES RESTROOM. CLEAN THE FLOORS AND THE WALLS NEAR ALL THE SINKS AND THE FOOD PREP AREAS.
PROVIDE A THEMOMETER THAT CAN READ TEMPERATURES BETWEEN 0 TO 220F SO THAT THE COLD FOODS CAN BE PROPERLY CHECKED.
1.5
11.
CLEAN THE INSIDE OF THE ICE MACHINE TO REMOVE THE PINK ALGE AND THE MOLD THAT HAS GROWN INSIDE THE ICE MACHINE. CLEAN THE INSIDE OF THE ICE DISPENSER TO REMOVE THE MOLD AND PINK ALGE THAT HAS GROWN INSIDE THE ICE MACHINES.
2.5
15.
CLEAN DISHES WERE LEFT IN A DIRTY CONTAINERS AND THERE WAS SITTING WATER IN THE BOTTOM OF THE CONTAINER.ALL DISHES MUST BE STORED IN A MANNER TO PREVENT ANY TYPE OF CONTAMINATION. CLEAN DISHES WERE STORED WITH DIRTY DISHES. CLEAN DISHES MUST BE STORED IN A MANNER TO PREVENT CONTAMINATION.
1.5
17.
CLEAN THE OUTSIDE OF THE ICE DISPENSER ON THE DRINK MACHINES. CLEAN THE DRINK NOZZLES ON ALL THE DRINK MACHINES. CLEAN THE GASKETS TO REMOVE THE BUILD UP OF DEBRIS. CLEAN THE WIRE SHELVES OVER THE THREE COMPARTMENT SINK.
1.0
28.
CLEAN THE FLOORS AND THE WALLS NEAR ALL THE SINKS AND FOOD PREP AREAS.
0.5
30.
CLEAN THE VENTS OVER THE PIZZA OVEN AREA. CLEAN THE VENTS IN THE RESTROOMS TO REMOVE THE DUST ON THE HOOD.
0.5
32.
KEEP STORAGE AT LEAST 6 TO 12 INCHES ABOVE THE FLOOR SO THAT THE FLOOR CAN BE EASILY CLEANED.
0.5
General Comments
GC.EMPLOYEE DINKS MUST HAVE A LID AND A STRAW. DRINK BOTTLES ARE NOT APPROVED. GC. A SEPERATE SHELF OR STROAGE AREA MUST BE MADE FOR EMPLOYEE ITEMS.
THE CHLORINE SANTIZER WAS TO WEAK . CHLORINE SANITIZER MUST BE BETWEEN 5O T0 100 PPM TO WORK PROPERLY.
2.5
17.
CLEAN THE SHELVES AT THE THREE COMPARTMENT SINK. REMOVE THE DUCK TAPE THAT IS ON THE SHELVES THAT IS BEING USED AS A LABEL. CLEAN THE SHELVES THAT STORE THE MUGS. CLEAN THE GASKETS AND REPLACE ANY TORN GASKETS. CLEAN ALL STORAGE AREAS.
1.0
18.
HOT WATER WAS 110 AT THE THREE COMPARTMENT SINK. HOT WATER SHOULD BE AT LEAST 130F TO MEET THE STATE RULES.
2.5
General Comments
GC. LABEL ALL DRY FOODS. GC. CLEAN THE VENTS. GC TIGHTEN UP THE TOILET SEATS IN BOTH RESTROOMS.
