6-301.12; Priority Foundation; One handwashing sink was not equipped with paper towels. All handwashing sinks shall have an accessible hand drying provision. CDI- Paper towels were provided.
0.0
15.
3-302.11; Repeat; Observed repackaged raw beef stored above ready to eat food tall freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In one cooler, ranch, blue cheese, and lasagna were found holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Lasagna was voluntarily discarded and dressings were placed in new refrigeration before a 4 hour period elapsed. Cooler temperature was lowered by PIC and will be monitored before using for potentially hazardous food.
1.5
35.
3-501.13; core; Raw fish inside of reduced oxygen packaging labeled to remove fish from packaging before thawing, was still sealed in the packaging and was thawed. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing or according to manufacturers instructions.
0.5
38.
6-501.111; Core; A few flies were present in the kitchen. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for summer months.
0.0
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.
0.5
47.
4-501.11; Core; One of the prep top coolers in the kitchen is non-functional. Employees are placing food in ice baths and holding food in ice inside of the prep top during service. Equipment shall be maintained in a state of good repair. This is not a permanent solution. Owners state that they are in the process of ordering new cooler.
0.0
48.
4-204.115; Priority Foundation; Repeat; There is no thermometer is provided for the hot water sanitizing dish machine. In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR- EHS returning on 6/4 to ensure temperature measuring device has been provided. Full deductions will be taken if this item is repeated again.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fans and some areas of shelving have dust buildup. Non food contact surfaces shall be kept free of soil residue and other debris.
2-401.11; Core; Observed personal drink stored on food slicer. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
9.
3-301.11; Priority; Observed team members cutting RTE dipping bread with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment-item discarded. EHS provided training
2.0
15.
3-302.11; Priority; Observed repackaged raw beef stored above repackaged RTE ham inside tall freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
16.
4-602.11; Observed black residue inside two ice machines. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed garlic and oil, eggplant parmesan, lasanga, meat sauce, canolis, spinach lasanga, mozzerella, chorizo, penne,ect... Holding above 41F.TCS foods shall be held at 41F or below. Manager will call for service on unit.EHS will return to verify unit temperatures.
1.5
23.
3-501.17;Date marking system is not consistent. Some items are labeled with the day of preparation. Other items are marked with day of discard. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day- Manager will provide training.
0.0
33.
3-501.15; Priority Foundation; Observed items cooling while tightly covered and/or in deep containers(see chart above). Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling. Ice added to product Item placed on sheet pans.
0.5
48.
4-204.115; Priority Foundation;There is no thermometer is provided for the hot water sanitizing dish machine. In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature- Obtain thermometer to measure sanitizing hot water temps. –
3-302.11; Priority; Raw chicken stored over raw veal inside walk-in cooler. Raw animal foods shall be stored based on final cook temperatures with the highest cook temperature (165F) on the bottom. CDI: Chicken moved to bottom shelving.
1.5
16.
4-602.11; Core; Black residue build-up inside ice machine at service station. Equipment such as ice bins and beverage dispensing nozzles shall be frequently cleaned. Repeat Violation.
0.0
23.
3-501.18; Priority; Two large containers of pasta dated 2/14 and one container of cooked muscles dated 2/15 held past their 7-day hold. Food shall be discarded if it exceeds the appropriately marked date and time combination. CDI: Food discarded.
1.5
33.
3-501.15; Priority Foundation; Several containers of thinly sliced chicken cooling in densely packed containers covered in plastic wrap. Cooling shall be accomplished by placing food in shallow pans, separating food into thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: PIC placed food on thin sheet pans to cool more efficiently. EHS provided cooling method guidance for staff.
0.5
38.
6-501.111; Core; Several flies observed in kitchen area. The premises shall be maintained free of pests.
0.0
39.
3-307.11; Core; Salad plates stacked so that the bottom portion of the plate was touching unprotected preprepared salads. Food shall be protected from contamination.
0.0
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.
0.0
47.
4-501.11; Core; Significant rust observed on shelving inside walk-in unit and reach-in coolers. Handles broken/missing from make line flip top coolers. Equipment shall be maintained in a state of good repair.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on shelving throughout facility, inside reach-in cooler units, and gaskets. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of debris and residue.
0.5
55.
6-501.12; Core; Black residue build-up on walls in dish area, cleaning needed on walls throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Cracked/broken flooring observed throughout kitchen. Wall damage noted behind dish machine. Physical facilities shall be maintained in good repair. Repeat.
0.0
56.
6-403.11; Core; Employee phone and keys stored on dish storage racks with facility multiuse items. Lockers or other suitable facilities shall be located for employee storage to prevent contamination of food, equipment, utensils, linens, and single-service articles.
0.0
56.
6-303.11; Core; Very dim lighting observed in back portion of walk-in cooler. There shall be at least 10 foot candles of light in walk-in cooler units.
4-501.112; Priority Foundation; Final rinse on high temperature dish machine hovering between 150F and 160F. Thermal disk reading 157F. the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than194F or less than 180oF. CDI: Facility to manually sanitize dishes until machine can be serviced.
1.5
16.
4-602.11; Core; Black residue build-up inside ice machine at service station. Residue observed inside soda gun nozzle at drink station. Equipment such as ice bins and beverage dispensing nozzles shall be frequently cleaned.
0.0
33.
3-501.15; Priority Foundation; Deep containers of food items inside walk-in cooler tightly wrapped and insulated during the cooling process. Cooling shall be accomplished by placing food in shallow pans, separating food into thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: PIC corrected cooling by placing an ice wand in a container of cooling crushed tomatoes and separating thick portions of cooling pasta. EHS provided cooling method guidance for staff.
0.5
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.
0.0
47.
4-501.11; Core; Several torn gaskets observed on cooling units. Rust observed on shelving inside walk-in unit and reach-in coolers. Handles broken/missing from make line flip top coolers. Equipment shall be maintained in a state of good repair.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on shelving throughout facility, inside reach-in cooler units, and gaskets. Cleaning needed on hood ventilation system above grill station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of debris and residue.
0.5
55.
6-501.12; Core; Cleaning needed throughout facility; black residue build-up on walls in dish area. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; Cracked/broken flooring observed throughout kitchen. Physical facilities shall be maintained in good repair. Repeat.
0.0
56.
6-303.11; Core; Very dim lighting observed in back portion of walk-in cooler. There shall be at least 10 foot candles of light in walk-in cooler units.
2-201.11 (D )and (F); Priority; The establishment has old employee health policy (no Nontyphoidal Salmonella). PIC shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure is restricted or excluded. CDI - EHS emailed form 1B to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed that some TCS foods were above 41F in the prep lines coolers, see chart above. TCS foods (time/temperature control for safety food) shall be stored at 41F or below. CDI - by moving to WIC.
1.5
41.
3-304.14; Core; Observed couple wet wiping clothes on the prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Keep wet wiping clothes in the buckets of sanitizer.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several metal containers in clean dishes area that were stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
55.
6-501.11; Core; Some areas of the floor and walls need repair throughout kitchen, including holes and peeling paint (dish wash area, dry storage, etc.). Physical facilities shall be maintained in good repair. Repair/repaint these areas.
1.0
General Comments
No PIC signature due to COVID-19 precautions. 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. PIC did not sign the inspection according to the recommendation of Environmental Services due to COVID-19 situation.
*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* 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. Follow-Up: 07/17/2018
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly. Follow-Up: 01/04/2018
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Facility does not need consumer advisory for the claims because they are fully cooked. This information was stated by chief and manager.
Don't store foods directly under pipes in walk in cooler. If facility persist on storing foods under condenser unit ensure that the pipes are wrapped with PVC jacketing.
Grade Card shall be visible upon entry. Posting in the vestibule over the occupancy sign is recommended. Otherwise, above the menu board was suggested and meets the requirement of "visible upon entry."
One case of canned tomatoes stored on the floor. Do not store foods on the floor. CDI.
0.0
17.
Spaghetti held on prep counter with no temperature control at 60 degrees F. Eggplant held with no temperature control at 73 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F. If holding foods for use during shift, hold on refrigeration equipment on on an ice bath.
2.0
23.
Spaghetti in covered pans at approx 50 degrees F two hours into cooling process. These pans will likely cool within approved timeframe because establishment starts cooling process with cold water shocking. However, ensure that all pans are left uncovered until fully cooled to 45 degrees F or below.
0.0
34.
Shelving used for clean utensils not clean. Store utensils on clean, cleanable surface. Stock pots stored on floor awaiting portioning of marinara sauce. Do not store wares on the floor.
0.5
36.
Replace rusting shelves. Replace or re-paint cabinets that are peeling. Numerous cabinets and pieces of equipment peeling. Non-NSF cabinetry may be painted if rendered easily washable and durable. Do not paint NSF approved equipment. Replace torn gaskets.
0.5
39.
Food processors in back room and cooler used for ice in bar not NSF approved. All equipment shall be NSF approved.
0.5
40.
Equipment exteriors, cooler gaskets not clean. Maintain equipment clean. Wet towels on interior of one reach in cooler. Remove. If water pools that is not associated with cleaning, have unit serviced.
0.5
45.
Repair floors, walls and ceiling tiles as needed. Numerous holes in walls/missing or damaged floor tiles that need to be repaired. Storage closet used for storage of cased cans has significant wall damage. Recommend that damage be repaired and that walls be lined with damage-resistant material such as FRP or stainless steel.
0.5
47.
Numerous items stored on the floor in back storage rooms. All items shall be stored at least 12 inches above the floor to facilitate floor cleaning and pest surveillance.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Numerous items in two door reach in cooler observed at borderline temperatures of 46-47 degrees F. Have this cooler serviced to ensure proper operation throughout the day. Large stockpot of marinara cooling with an ice wand while majority of product well in excess of 135 degrees F. Cooling process does not begin until food drops below 135 degrees F. Recommend that ice wands not be used before that time, as it will use up a limited stock of ice wands cooling foods at temperatures where rapid cooling is not required.
Container of several pounds of corn meal observed to be adulterated with dead insects. No live insects observed here or elsewhere. Product voluntarily discarded. Thank you.
1.5
9.
Current and historic shellstock tags for clams present, but current tags separated from clams in freezer. Tag found (with bag) on bottom shelf of freezer and tag reunited with clams for proper storage. Keep tags in original container until all shellfish are used, then retain for 90 days.
0.0
10.
Raw meats observed over ready to eat foods in reach in cooler. Rules regarding proper food storage apply in freezers as well in coolers. (Prior notes address storage in coolers, but not in freezers.) CDI.
0.0
19.
White bleach-style bottle and several spray bottles not labeled. Label all containers of toxic materials.
1.5
20.
Shellstock signage provided. If establishment works with or sells raw shellfish, consumer advisory must be conspicuously posted. (Establishment currently sells cooked shellfish, but receives as live shellstock.)
0.0
27.
Clams in reach in freezer outside of original bag and separated from bag (bag with tag on bottom shelf inside same freezer). Do not allow bag to be separated from shellfish until last shellfish is used.
0.5
36.
Replace rusting shelves. Replace or re-paint cabinets that are peeling. Numerous cabinets and pieces of equipment peeling. Non-NSF cabinetry may be painted if rendered easily washable and durable. Do not paint NSF approved equipment.
0.5
40.
Cooking equipment, exteriors of refrigeration units, can rack, other equipment not clean. Maintain non-food contact surfaces clean.
0.5
45.
Repair floors, walls and ceiling tiles as needed. Numerous holes in walls/missing or damaged floor tiles that need to be repaired. Storage closet used for storage of cased cans has significant wall damage. Recommend that damage be repaired and that walls be lined with damage-resistant material such as FRP or stainless steel.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
One severely rim-dented can voluntarily set aside to return to vendor. Thank you. Speed rail on three compartment sink. Please be aware that current interpretation of the rules requires that speed rails with bottled beverages not be mounted on three compartment sinks, due to risk of contamination by splash from warewashing. Marinara in walk in cooler at 137 degrees F, so cooling methods not evaluated. Ensure that this product is broken down into smaller containers for cooling. Follow-Up: 10/09/2011
Current and historic shellstock tags for clams present, but current tags separated from clams in freezer. Only one batch of clams present in establishment - tag reunited with clams for proper storage. Keep tags in original container until all shellfish are used, then retain for 90 days.
0.0
11.
Staff observed to have three compartment sink improperly set up during warewashing. Proper setup for sink should be the following: soapy hot water in first compartment for washing, clean potable water in second compartment for rinsing (second compartment may be empty if establishment rinses under running water), properly mixed sanitizer in third compartment (50-200 ppm chlorine, for product in use). Dishes should be washed in first compartment, rinsed, in second compartment, and submerged in third compartment for at least two minutes prior to removing to air dry.
1.5
19.
Large bucket of soap and several spray bottles not labeled. Label all containers of toxic materials.
1.5
20.
Shellstock signage provided. If establishment works with or sells raw shellfish, consumer advisory must be conspicuously posted. (Establishment currently sells cooked shellfish, but receives as live shellstock.)
0.0
23.
Pasta in deep pans in walk in cooler covered during cooling process. Ensure that foods are cooled by approved methods. Approved methods include cooling uncovered in walk in cooler, cooling in an ice bath, adding ice as an ingredient (such as shocking with ice water)or other effective methods. Do not cover containers during the cooling process. See notes at end of inspection for additional details.
1.0
27.
Clams in reach in freezer outside of original container. Retain shellstock in original container until last shellfish are used.
0.5
36.
Replace rusting shelves. Replace or re-paint cabinets that are peeling. Non-NSF cabinetry may be painted if rendered easily washable and durable. Do not paint NSF approved equipment.
0.5
39.
Lids for large dry goods bins not clearly marked as NSF. Verify whether they are NSF and replace with NSF lids if not.
0.0
45.
Repair floors, walls and ceiling tiles as needed. Numerous holes in walls/missing or damaged floor tiles that need to be repaired.
0.5
46.
Keep lights turned on to at least 10 food candles in drink station area. 50 foot candles shall be available at ice machines when in use.
0.0
47.
Numerous items stored on floor throughout. All items shall be stored at least 12 inches above the floor, in any room used for food or single use items storage.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
In addition to cooling pasta observed in walk in cooler, large stock pot observed to be cooling in kitchen. Temperature observed at 165 degrees F, so cooling process could not be evaluated. Ice wand in sauce. Reminder: make sure that sauce is broken down into smaller containers and cooled with additional ice wands or ice baths. If ice or ice baths are limited, recommend that they not be used until temperatures fall below 135 degrees F.
Store foods according to cook temperature. Observed raw meats over vegetables.(onions) Keep all stored foods covered in refrigeration units. Observed marinara and container of cooled chicken uncovered in reach in refrigerator.
3.0
15.
Properly reheat foods to 165F. Marinara in steam well was 121F.
1.5
33.
Do not store in-use tongs on oven handles.
0.0
34.
Allow all utensils to air dry. Observed employee hand drying utenisls with a multi-use towels.
0.5
36.
Shelves in air drying rooms are beginning to rust. Door to the walk in cooler is severely damaged on the bottom. Repair any damaged equipment. There is a hole in the top of make table storage unit. Replace handle in roll top hot hold unit.
1.0
39.
Do not use cups as scoops. Observed cup in sugar storage container in back.
0.0
40.
Clean all shelving and cabinetry in the food prep and kitchen areas. Observed dust and debris on power cords, cabinets, and around motors and tops of equipment.
0.5
45.
Repair walls and ceiling tiles as needed. Numerous holes in walls that need to be repaired.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store foods according to cook temperature. Observed chicken being stored with shrimp, calamari, hamburger and veal.
3.0
23.
Do not tightly wrap foods to cool. Observed tightly wrapped lamb catiatori that was 79F,in process of cooling.
2.0
29.
All dish washers and food handlers must wear hair restraints.
0.0
34.
Properly clean all utensil storage bins. Observed large amounts of debris in storage bins.
0.5
35.
Do not re-use single use bulk mayonnaise containers.
0.0
36.
Shelves in air drying rooms are beginning to rust. Door to the walk in cooler is severely damaged on the bottom. Repair any damaged equipment. There is a hole in the top of make table storage unit. Replace handle in roll top hot hold unit. Replace 2 gaskets on reach in freezer in back.
1.0
40.
Clean all shelving and cabinetry in the food prep and kitchen areas. Observed large amounts of dust and debris on power cords, cabinets, tops of equipment. Clean all hinges and handles on the make table doors.
0.5
45.
Repair walls and ceiling tiles as needed. Numerous holes in walls that need to be repaired.
1.0
46.
Replace cracked light shields in dish wash area. Replace missing light shield tube caps. 10ft candles of light are required in walk in cooler and 50ft candles of light are required above food prep, dish wash area and drink tower.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Store foods according to cook temperature. Storage sheet was left at the conclusion on the inspection. Observed chicken being stored over hamburger and veal. All foods must be stored at least 12 inches from the floor.
1.5
11.
Clean and sanitize ice guard on the ice machine. Observed pink mold on ice guard.
0.0
15.
All foods must be re-heated to at least 165F before being placed in steam wells. Marinara sauce that was in steam bath was 109F,improperly re-heated.
3.0
23.
Do not tightly wrap foods to cool. Observed tightly wrapped lamb that was 69F,in process of cooling.
2.0
25.
Provide thermometer in bar area refrigerator.
0.0
34.
Properly clean all utensil storage bins and utensil drawers. Observed large amounts of debris in storage bins and drawers. Store utensils in such a way that the handles are pointing in the same direction.
0.5
36.
Shelves in air drying rooms are beginning to rust. Door to the walk in cooler is severely damaged on the bottom. Repair any damaged equipment. If equipment is not used and can not be maintained then it should be removed from the establishment. There is a hole in the top of make table storage unit that is covered with tape.
1.0
38.
Sink in bar area is to be used as a hand wash sink only as per agreement with owner. First bin of sink is used as a dump sink.
0.0
40.
Clean all shelving and cabinetry in the food prep and kitchen areas. Observed large amounts of dust, mildew, and mold on shelves, power cords, cabinets tops of equipment. Bag in the box station is leaking and causing large puddles of syrup in the bottom of the storage unit. Spill was cleaned during inspection. Clean ice bin in the bar area. Observed mold/mildew build up on legs. Clean area around hole in make table. All tape needs to be removed from hole. Tape had grease/mold build up. Door threshold is broken on reach in prep refrigerator. Clean all hinges and handles on the make table doors.
1.0
45.
Repair walls and ceiling tiles as needed. Numerous holes in walls that need to be repaired. Clean walls as needed especially around the dish wash area and ice bin in the bar. Observed mold/mildew build up behind dish machine.
0.5
46.
Replace cracked light shields in dish wash area. Replace missing light shield tube caps. 10ft candles of light are required in walk in cooler and 50ft candles of light are required above food prep and drink tower. Ft candles in the walk in cooler was .5 and .2 above the drink station. Clean all ventilation units in the kitchen area.
0.5
49.
No documentation of approved training - no credit awarded.
Clean and sanitize slicer and dough mixer wand. Observed debris on slicer and a large amount of debris on the dough wand.
1.5
14.
Pasta in walk in cooler was 74F after being cooled for 2 hours. When cooling foods 135F-70F within 2 hours, 70F-45F within 2 hours. If the first step is missed then the food must be re-heated to 165F and the process must be restarted.
0.0
15.
All foods must be re-heated to at least 165F before being placed in steam wells. Marinara sauce that was in steam bath was 109F
1.5
23.
Do not tightly wrap foods to cool. Observed tightly wrapped pasta in walk in cooler.
2.0
31.
Handwashing sinks are for handwashing only. Observed worker washing lettuce in the handwashing sink.
0.5
33.
Do not store scoop handles in the ice. Oberved 2 scoops being stored with the handle laying in the ice. Do not store spactulas in gaps between prep tables.
0.5
34.
Allow all utensils to air dry. Observed several wet stacked containers on shelves.
0.5
35.
Do not re-use single use containers.
1.0
36.
Replace damaged gaskets on 2 door True refrigerator and on 2 door Victory refrigerator. Shelves in air drying rooms are beginning to rust. Large mixing bowl is pitted and is creased in the middle.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Replace painted wire refrigerator shelves, that have peeling coating and/or corrosion on surfaces. Composite wood cabinets in 2 waitstations and tea station (in kitchen) have damage that makes them not easily cleanable (need to replace with NSF table/cabinet). Need to clean the glass front refrigerator shelves in bar. Need to clean the soda lines and floor pipes behind soda dispensor in kitchen waitstation. Replace split door gasket on 2 door VICTORY brand refrigerator in kitchen. Need to clean the can opener and can opener table mount. Walk-in refrigerator has areas of damage and corrosion (creating holes in surfaces and cleaning obstacles) on interior panels that need repair. Need to replace missing handle on steel roll-back top (on steam table).
2.0
28.
Need to replace damaged (broken/missing corners, raised from floor)floor tiles in kitchen. Walls in kitchen and dishwash room have areas of damage (holes, worn through finish coating) that need repair (patches must be smooth and easily cleanable).
0.5
29.
Need to replace missing endcaps on overhead light shields in kitchen. Need a shield or shatter-proof bulb , in place of exposed bare bulb, under fume hood. Need a shatter-proof bulb in upper dessert refrigerator. Need to increase lighting to at least 50 foot candles over all food prep,ice scooping,cooking,utensil washing surfaces. Need to increase light to at least 10 fc in walk-in refrigerator and in each public restroom (over the commodes that are in shadows)
0.0
General Comments
2 point addition. Food service utensils (stored in restroom hallway) should not accessible to customer handling. Move liquor bottles from rack in front of sink basin that is used for handwashing, in bar (to prevent splash or dripping onto bottle spouts). *Note: 3 compartment sink in the bar is used for handwashing only.
Chlorine sanitizer in spray bottle tested above scale of kit, over 200ppm. Needed to be 50-100ppm
2.5
15.
Allow multi-use food containers to air dry prior to stacking within each other or placing lids on tops.
1.5
17.
Need to replace composite wood cabinets at waitstations. The cabinets have water damage and wear that makes proper cleaning difficult.
1.0
29.
Need to increase lighting to meet min. requirements of at least 50 fc over all food prep , cooking, ice scooping, utensil washing surfaces. At least 10 fc everywhere else including restrooms and walk-in refrigerator.
1.0
General Comments
Employee drinks must have lid, straw, be stored away from food prep surfaces.
BREAD AND OPEN FLOUR ARE CURRENTLY BEING STORED IN UNFINISHED ROOM. DO NOT STORE OPEN FOOD IN THIS ROOM (BEER IS OKAY) UNLESS FINISH WALLS AND ADD A CEILING.
1.0
11.
- TEA SPOUTS NEED CLEANING - HEAVY MICROBIAL GROWTH.
- SANITIZER IN DISH MACHINE IS A LITTLE WEAK. PROVIDE AT 50PPM AVAILABLE CHLORINE.
2.5
13.
CUTTINGBOARDS NEED REPLACING (DARK CUTS AND DISCOLORATION PRESENT). ONCE CUTTING BOARDS CAN NO LONGER BE KEPT CLEAN, REPLACE.
1.5
17.
CLEAN SHELVING. REPAINT WOODEN SHELVING. REPLACE CRACKED DOOR ON ICE MACHINE. CLEAN REFRIGERATOR INTERIORS. REPLACE WALK-IN REFRIGERATOR FLOOR.
1.0
23.
CLEAN GARBAGE CANS.
1.0
28.
CEILINGS NEED CLEANING. CLEAN WALLS.
0.5
29.
PROVIDE 50 FOOT CANDLES OF LIGHT IN ALL FOOD PREPARATION AREAS. ROOM WHERE SALAD DRESSINGS ARE PREPARED (AND BAR) IS EXTREMELY DARK. ADDITIONAL LIGHT FIXTURES ARE NEEDED.
