4-601.11 (A); Priority Foundation; There were several knives that were stored as clean that had dried food debris on the knives. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the dish machine area to be washed again.
1.5
16.
4-602.11; Priority; There was a small amount of black build up inside the ice machine. Ice is considered a food and must be stored in a clean location. CDI.. The ice machine was cleaned during the inspection.
0.0
33.
3-501.15; Priority Foundation; In the walk-in cooler several containers on pasta were cooled down to 55F and placed in thin pans and covered up. Food items must not be covered up until the food reaches 41F or below. Food items must be cooled by using the following methods: Placing foods into shallow pan, placing foods into smaller portions, using rapid cooling equipment, placing an ice bath, using heat transfer equipment, adding ice as an ingredient, leaving food uncovered or loosely covered if there is no risk of over head contamination. CDI.. The food items loosely covered.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in containers that had debris in the bottom of the containers. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. This is a repeat from the last inspection.
0.5
47.
4-501.11; Core; The lid on the ice machine was not covering the ice. The plastic covering on the cold hold unit is cracked. All equipment must be in good repair and easy to clean.
5-202.12; Core; The handwashing sink the dish machine room was only reaching 95F. The cold water was not working on the sink. A handwashing sink must be equipped to provide water at a temperature of at leas (100F) through a mixing valve or combination faucet. CDI.. A work order was put in for the handwashing sink.
1.0
10.
6-301.12; Priority Foundation; There were a few handwashing sinks where they towel dispensers were not working. Each handwashing sink must be provided with a hand drying provision. CDI.. The towel dispensers were repaired before the end of the inspection.
0.0
16.
4-601.11 (A); Priority Foundation; There were a few dishes stored as clean that had dried food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the dish machine area to be washed again.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in dirty containers and dirty shelves. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. This is a repeat item from the last inspection.
1.0
49.
4-601.11(B) and (C); Core; Clean out the bottom of the cold hold units to remove the debris. Clean the speed and rolling carts to remove the debris. Clean the air-drying and storage shelves. Clean the sides of the cooking equipment. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
51.
5-205.15; Priority; One of the food prep sinks had a leak. All systems must be maintained in good repair. CDI.. The sink was repaired during the inspection.
4-602.11; Priority; Clean the ice machine to remove the pink growth on the inside of the machine. Ice is considered a food and must be stored in a clean location. CDI.. The ice machine was cleaned during the inspection.
0.0
16.
4-601.11 (A); Priority Foundation; In the lower level dish room there was some dishes stored as clean that were greasy to the touch. All Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to the sight and touch. CDI.. The dishes were placed back in the dish machine to be washed again.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In the walk-in cooler there were two trays of cooked potatoes that were holding at 49F. This potentially hazardous food must be held at 41F or below. CDI.. The food item was cooled down to 41F before the end of the inspection.
1.5
33.
3-501.15; Priority Foundation; A large container of black beans was cooled down to 77F and placed in the walk-in cooler with a lid on the container. A container of sausage and gravy was cooled down to 62F and covered and placed in the cooler. Once food falls below 135F the cooling process must start. Food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F or below. Food items can be cooled by using the following methods: placing foods into shallow pans, placing foods into smaller portions, using rapid cooling equipment, using an ice bath, adding ice as an ingredient, using heat transfer equipment. CDI.. The food items were placed into smaller portions.
0.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in dirty drawers on and on dirty shelves. The rinse side of the dish machine had wet and dried food debris on the it. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the lower level dish room. Clean the storage drawers. Equipment must be free of an accumulation of dust, dirt, food residue, and other debris.
0.0
General Comments
Save the inspection in draft form. The inspection could not be signed after it was opened up again. Naterra McQueen.
6-301.12; Priority Foundation; Females bathroom did not have paper towels available/dispenser not working. Each handwashing sink shall be provided with individual paper towels or a heated hand drying device. CDI - paper towels added.
0.0
16.
4-601.11 (A); Priority Foundation; Dishes stored as clean still had food debris on them at the dishmachine room. Equipment not in use still had food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI - dishes sent back for cleaning. PIC stated getting a container to stored equipment when not in-use.
1.5
35.
3-501.13 Priority foundation; Raw beef observed thawing in a prep sink, however running water was only in contact with some of the beef packages. Thawing shall be done under running water, with enough velocity to flush particulates. CDI - prep sink closed to allow water to pool.
0.5
47.
4-501.11; Core; Plastic liners on wire metal shelving have cracks in them. kickplate of the outside walk-in cooler door is damaged/coming off. Equipment shall be maintained in a state of good repair and condition. CDI - repair/replace these items.
0.5
49.
4-601.11(B) and (C); Core; Plastic containers used to store dishes observed with food debris at the bottom. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
4-601.11 (A); Priority Foundation; Several large plastic containers stored as clean with sticker residue and old date mark stickers still in place. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned for re-cleaning. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Cheese in one drawer cold-hold unit measured at 43F. Maintain cold Temperature Control for Safety (TCS) foods at 41Fa nd less. CDI- Cheese moved to walk-in for active cooling. Recommend reducing temperature to the drawer units.
0.0
23.
3-501.17; Priority Foundation; Date-Marking: In one walk-in cooler, one container of cream opened yesterday lacking date-mark. Add date-mark to prepared TCS foods that will be held over to the next day. CDI- Known date added during inspection.
0.0
28.
7-202.12; Priority; Sanitizer concentration too high in bucket, measured at 500+ppm quat. POISONOUS OR TOXIC MATERIALS shall be: Used according to LAW, Food Code, and Manufacturer's use directions included in labeling. CDI- Sanitizer returned to be remade.
0.0
33.
3-501.15; Priority Foundation; Pasta recently cooked, measured at 70F, in top section of cold-holding prep unit. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Pasta moved to walk-in for active cooling.
0.5
43.
3-304.12; Core; Tongs stored on low oven handle between uses where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD and the container, or In a clean, protected location. CDI- Tongs moved during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans rearranged for air drying during inspection. [REPEAT]
0.5
47.
4-501.11; Core; Produce walk-in cooler door self-closes but does not fully self-seal. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Adjust the top roller spring to be able to fully self-seal the door.
0.0
55.
6-501.11; Core; Some areas of floor in kitchen, including dish machine area, observed with grout worn down far between the tiles. PHYSICAL FACILITIES shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Re-grout around the floor tiles where needed so the floor is smooth and cleanable.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Hi-temp dish machine reached required minimum sanitizing temperature of at least 160F at the dishes after 2nd run through. Make sure when start use of machine at beginning of shift to run 1st item through a second time to let machine get up to required temperature.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean that had wet debris on the inside of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the dish machine to be washed again
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were some dishes that were stacked wet.
0.5
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean around the stove, grills and cooking equipment. Clean out the hold holding equipment. Food Contact Surfaces of cooking Equipment and pans must be kept free of grease deposits and other accumulations.
0.5
55.
6-501.12; Core; Clean the floor around the stove and cooking equipment. Clean the floors and walls around the sinks and food prep area. Physical facilities must be cleaned as often as necessary to keep them clean.
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
*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* 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.
Starting 1/1/2019 the NC FOOD CODE 3-501-16(A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
back flow preventer has been added to the mop sink area outside near the dumpsters since the last inspection. Non-continuous cooking procedure is in place and approved by Melissa Hamm.
Facility uses non-continuous cooking for raw animal products including pork chops (observed during inspection). Written procedures must be provided and approved by inspector which cover all the requirements listed in 3-401.14. Discussed requirement with PIC. Item to be re-evaluated at next inspection.
ServSafe certificate presented by Jessica Marchand who was present in hospital during inspection. Help us prioritize food safety signs for your kitchen: http://www.surveymonkey.com/s/wakefoodsignage.
Quick reference for guidance on managing sick employees: http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf. FDA Interactive Resource Disk (what to do if your employee is symptomatic or has one of the ?Big 5? foodborne illnesses): http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/default.htm.
Check this website for the FDA's online version of the Employee Health and Personal Hygiene handbook. This page also has all of the different language versions of 1-B and the email address for requesting paper copies: http://1.usa.gov/YMygOt.
Found an employee beverage with a lid sitting on a prep table. Found another employee beverage with a lid sitting above clean utensils in the dish area. Found another employee beverage with a lid stored above single-service items. Found a dessert in a bowl with a fork in it sitting up on a food prep table. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. Be sure food is not consumed in preparation areas. CDI - drinks were discarded or moved to bottom shelves.
1.5
10.
Found raw chicken thawing under cool running water next to several boxes of green beans. Food must be prepared in a manner to avoid contamination. CDI - boxes of green beans were moved to another area.
0.0
11.
Found a sanitizer bucket to contain soapy water. Found several sanitizer spray bottles to not be labeled. Found there to be no sanitizer readily available throughout the facility. No one knew where the sanitizer was at when I asked. Be sure that sanitizer is properly labled, available, and proper methods are used. CDI - sanitizer was mixed up and labeled. Asked managers to have sanitizing method discussions with employees.
0.0
16.
Found beans in the steam table to be out of temperature. Found several foods in the hot-hold units to be out of temperature. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. CDI - food was reheated in the oven.
2.0
19.
Found a spray bottle of orange cleaner stored above single-service items. Be sure toxic substances are stored in a manner to avoid contaminating food and food contact surfaces
0.0
26.
Found flour container to not be labeled. Found open bags of flour, noodles, and rice sitting on the dry storage shelves. Once opened, dry foods must be placed in containers with tight fitting lids and be properly labeled.
0.5
28.
Found a large number of mayflies (drain flies) in the dishroom. Found a few house flys in the kitchen area. Be sure adequate measures are taken to eliminate pests.
1.0
33.
Found the scoop handles to be laying down in the flour and in the graham cracker crumbs. Found the ice scoop to be stored in a dirty holder. In-use utensils must be stored on a clean surface or in the food itself with the handle extending out of the food.
0.5
34.
Found several wet metal pans that were stacked tightly. Utensils must be properly air-dried prior to stacking tightly. Found clean utensils stored on dirty shelves in the dish area and on dirty racks on the push carts. Found clean knives stored in a dirty knife rack. Clean utensils must be stored on clean surfaces and in a manner to avoid contamination.
0.5
36.
Found the kettle cooker to be leaking onto the floor. Found sink drainpipes in the dishroom to be leaking. Need to defrost the ice cream freezer. Need to replace rustying rack in the beverage reach in cooler. Found gasket corner piece for the reach in freezer to be cracked. Found prep table leg to be broken, being held up with cardboard. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Need to clean the following soiled surfaces: exterior of the dish machine; shelves in the dry storage closet; inside of food tray carts; rolling racks; top of the blast chiller; ice scoop holder; exteriors of the hot-hold units; table legs; old blast chiller; blast chiller hinges; bottom of the reach in freezer; knife rack; and the shelves in the dishwashing room. Non-food contact surfaces must be kept clean.
0.5
43.
Found the handsink in the dish room to be dirty and to not have paper towels. Be sure all handsinks have handwashing signs. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
0.0
45.
Need to clean the ceilings around the vents throughout the facility. Need to clean the floors in the beverage station room up under the equipment. Need to clean the floors in the walk-in freezer. Need to repair the wall next to the handsink in the stock room.
0.5
46.
Replace burned out lights in the hood. Clean ceiling vents.
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.
Found a single employee beverage soda can sitting on the prep table where food was sitting getting ready to be prepared. Employee beverages must have lids and must be stored in a manner to avoid contamination. CDI - drink was moved to bottom shelf.
1.5
3.
Observed the dishwasher handling dirty dishes with gloves on, discard dirty gloves, put on new gloves, and then handle clean utensils without a handwashing step. Hands must be properly washed between handling dirty utensils and clean utensils. CDI - talked to the management about proper handwashing for dishwashers. There is not a handsink in the dishwashing area so the manager will look to have one added. Until then, workers will have to walk to the closest handsink to wash hands in between handling dirty and clean utensils.
2.0
10.
Found uncooked chicken stored above fully cooked chicken in the walk-in freezer in the storage room. Foods must be stored according to final cook temperature. CDI - foods were rearranged.
0.0
17.
Found temperatures in 3 standing coolers to be out of temperature. One cooler needed to be reset. The other had the door left open. They other appeared to not be working properly. Potentially hazardous foods being cold-held must be kept at 45 degrees F or above. CDI - one cooler was reset. The other had the door closed. Food from the last cooler was moved to the walk-in.
0.0
21.
Found the hot water to be 135 degrees F. Facility uses a hot water sanitizing dish machine so hot water must be maintained at 140 degrees F or above.
0.0
26.
Need to re-label the sugar container.
0.0
28.
Found small flys in both dish rooms. Be sure adequate measures are taken to eliminate pests.
0.0
33.
Found the scoop handles to be laying down in the rice and the sugar. Found the ice scoop to be stored on a dirty surface. In-use utensils must be stored on a clean surface or in the food itself with the handle extending out of the food.
0.5
34.
Found several wet metal pans that were stacked tightly. Utensils must be properly air-dried prior to stacking tightly. Found clean utensils stored in a dirty pan in the vegetable prep area and on dirty shelves in the dish area. Found a vegetable peeler being stored with office supplies in the vegetable prep area. Found plate lids stored under the prep sink drainpipe. Clean utensils must be stored on clean surfaces and in a manner to avoid contamination.
0.5
36.
Found hot-hold unit under the hood to have a gasket in bad repair. Found steamer to be leaking into a container on the floor. Found sink faucet at the 3 compartment sink to be leaking. Food and non-food contact surfaces must be kept clean and in good repair.
0.0
40.
Need to clean the following soiled surfaces: exterior of the dish machine; shelves and floor rack in the left walk-in cooler; inside of food tray carts; plastic containers for salt, sugar, ketchup, and pepper packets; rolling racks; pipes in the vegetable walk-in cooler; top of the blast chiller; underside of drainboards in the dishwashing area; ice scoop holder; side of the reach in freezer; and the shelves in the dishwashing room. Non-food contact surfaces must be kept clean.
0.5
45.
Need to clean the wall in the staging room near the dish room. Need to repair flaking paint on the wall in the dish room. Need to clean the ceilings around the vents throughout the facility. Need to clean the floors and repair the floor tiles in the dry storage room. Need to clean the floors under the shelves in the dish room and under the dish machines. Floors, walls, and the ceiling must be kept clean and in good repair.
0.5
47.
Found a jacket stored on a storage shelf in the dry storage room. Personal items must be stored separate from food service items. Found shelf in the small dry storage room to be 3 inches off the ground. Stationary shelves in food storage areas must be at least 12 inches off the ground.
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.
Found 4 employee beverages stored improperly throughout the kitchen. Found a cup of coffee sitting on a prep table where food prep was occuring. Found an employee drink with a lid sitting on the top of a food cart with food and another on a top shelf at a staging area for trays. Found a water bottle stored on a top shelf of a reach in cooler above containers of food. Employee beverages must have lids and must be stored in a manner to avoid contamination. CDI - drinks were discarded or moved to bottom shelves.
1.5
3.
Observed the dishwasher handling dirty dishes with gloves on, discard dirty gloves, put on new gloves, and then handle clean utensils without a handwashing step. Hands must be properly washed between handling dirty utensils and clean utensils. CDI - talked to the management about proper handwashing for dishwashers. There is not a handsink in the dishwashing area so the manager will look to have one added. Until then, workers will have to walk to the closest handsink to wash hands in between handling dirty and clean utensils.
0.0
11.
Found a single spray bottle of sanitizer that was too weak in concentration. Quat ammonia sanitizer being used must have a concentration of 150-400 ppm. Food contact surfaces must be kept clean and be properly sanitized. Sanitizer was either mixed improperly or has been sitting around for a long period of time. CDI - sanitizer was dumped out and refilled from the dispenser with properly concentrated sanitizer. Talked to the manager about being sure sanitizer is used properly and frequently.
0.0
16.
Found foods in one hot-hold unit and baked chicken in 2 steam tables to be out of temperature. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - food was reheated or discarded.
2.0
36.
Found handle on a red hot box to be broken in the plate staging area. This does not allow the top door to close properly. Found the caulk at the dish sink to be moldy between the wall and the sink (strip and replace). Found the hot-hold gasket in the staging area near the dish machine to be in bad repair. Found the stainless steel wall plates in the mop sink to be in bad repair making it difficult to clean. Found pans being used in the steam tables that are bent that do not allow the steam to be trapped in the steam tables. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean the following soiled surfaces: top of the dish machine; bottom of the reach in cooler and reach in freezer; and some of the shelves in the walk-in coolers. Non-food contact surfaces must be kept clean.
0.0
45.
Clean the wall in the dish area. Clean the ceilings around the ceiling vents throughout the kitchen. Floors, walls, and the ceiling must be clean and in good repair.
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. Recommend space bars for the steam tables and lids for certain foods in the steam table. Be sure empty spaces in steam tables are filled with empty pans. These tips will help trap steam inside the table so they work properly.
Observed dishwasher handling dirty dishes and then move to the dirty dish side without washing hands. He did put on gloves but handwashing must occur after handling dirty dishes and before handling clean dishes. CDI - talked to employee and management about proper handwashing for a dishwasher and made the dish washer wash his hands.
0.0
10.
Found boxes of raw hamburger patties store above boxes of fully cooked hamburgers in the walk-in freezer. Foods must be stored according to final cook temperature. Found one rolling cart in the walk-in cooler with no cover. Foods must be stored in a manner to avoid contamination. CDI - food was covered and rearranged.
0.0
11.
Found build-up on the back of the slicer blade after it was cleaned. Found pans stored with food debris still in them. Found build-up on the Hobart food processor press. Food contact surfaces must be clean and be properly sanitized. CDI - items were cleaned during the inspection.
1.5
13.
Found a baked carribbean chicken cooked to 154-168 degrees F. When I asked the cooked if the final cook temperature of the chicken was taken he said no, that his thermometer was broken. He also stated that the final cook temperature of chicken is 160 degrees F. Final cook temperature of chicken is 165 degrees F. Be sure all employees in charge of taking temperatures know what the final cook temperatures are for different types of food. CDI - talked with management and employee about proper final cook temperatures, made sure the employee had a properly working thermometer and the food was placed back in the oven to finish the cooking process.
2.0
16.
Found food in one hot-hold unit to be out of temperature. Be sure leftover food from previous shifts are discarded if required to maintain temperatures. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - food was discarded.
0.0
29.
Observed one employee preparing food that did not have proper hair restraint.
0.0
33.
Found rice scoop to have the handle laying down in the food. In-use utensils must have handles and the handles must be extending out of the food.
0.0
34.
Found several wet pans that were stacked tightly that had not been properly air-dried. Be sure pans are properly air dried prior to stacking tightly. Found clean pans stored on dirty shelves next to the dish area. Be sure clean utensils are stored on clean surfaces.
0.5
36.
Found faucets to be leaking in the dishwashing area. Found caulk at one prep sink and one dishsink to be in bad repair. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Found the following surfaces to be soiled: exterior of the hot-hold units; inside of the steam table wells; sink faucets; shelves used for utensils storage; sugar container; flour scoop handle; mixer; steam cooker pipes; bottom of the reach in freezer; and the hot water dispenser nozzle. Non-food contact surfaces must be kept clean.
0.5
45.
Sweep the floors in the walk-in freezer. Clean the wall by the dish area. Wall bumper rail is in bad repair(coming away from wall) in the disharea. Floors, walls, and the ceiling must be clean and in good repair.
0.0
46.
Clean the ventilation build-up in the kitchen area. Replace the blown light bulbs in the hood system (work order in place). Found lights burned out in the walk-in cooler.
0.5
47.
Found jackets and a purse stored amoungst and touching food service items. Personal items must be stored in a manner to avoid contaminating food service items.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to keep an eye on the blast chiller to make sure that if it goes into a defrost mode that food still cools properly. Be sure to have proper handwashing discussions with employees on a regular basis.
Chicken pot pies and single service bowls holding fruit were stacked on top of each other without the use of a barrier to help prevent contamination. Either use food grade paper as a barrier or just keep the foods stored in a single layer. An upright cooler ,holding food, had condensation build-up on the inside top part. The food below it was not covered. Food must be protected during storage.
1.5
11.
Tomato residue found on the inside part of the slicer. Build-up around the handle of another piece of equipment. Make sure to take apart and thoroughly clean the equipment that is being used.
0.0
36.
Replace the torn gaskets on a number of cooler doors in the kitchen. Work order was already placed on a few cooler doors with torn gaskets.
0.5
45.
Repair the cracked wall tile in the dish washing area, located in the kitchen. Fill in the holes on the walls closest to the front office.
0.0
46.
Clean the ventilation build-up in the kitchen area. Replace the blown light bulbs in the hood system (work order in place). Some blown bulbs were inside cold holding units. Clean the fan guard in the first walk-in cooler located in the storage room. Blown light bulbs in the outside dish room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Made suggestion to store cold foods, found on the prep line, in an ice bath to help keep the foods at 45F or below.
Tomato residue found on the inside part of the slicer. Make sure to take apart and thoroughly clean around the blade portion of the slicer. Invest in a utensil that is strong and long enough to get to the hard to reach places. Make sure dish washing staff are looking through multi-use plates to ensure that they are clean. Found 2 or 3 plates with food debris.
0.0
26.
Dry foods (raisins, corn starch, kosher salt) were stored in open bags/boxes on the storage shelf. Once opened, dry foods are to be protected during storage. Suggestions: wrapping in plastic wrap, clean container with lid storage, or resealable storage bag.
0.5
34.
Food covers in the moving cart were stacked on top of each other before air-drying was complete. Multi-use containers/lids must be completely air-dried before stacking. Suggestions: cross stacking or separation.
0.5
35.
Found a few single service bowls stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination.
1.0
36.
Replace torn gaskets on a number of cooler doors. Repair the damaged opening area for the walk-in cooler door for raw/prepped meat storage. Repair the drawer for the prep sink beside of the handwashing sink located on the produce preparation area.
0.5
40.
Clean the shelves on the dry storage rack. Clean the gaskets and behind the pull out cooler drawers in the produce prepping area. Clean the hot box. Clean the holding racks in the produce area; once held jello. Clean the ice accumulation on the pipes in the ready to eat foods walk-in cooler. Routinely take off the foil liners inside the bottom part of some upright coolers and clean the inside of the cooler.
0.5
45.
Repair/repaint the worn wall in the dry storage room. Repair the cracked tile in the dish washing area, located in the kitchen. Repaint needed in different areas of the kitchen. (Work orders are in place.)
0.0
46.
Clean the ventilation build-up in the kitchen area. Replace the blown light bulbs in the facility. Some blown bulbs were inside cold holding units.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Rice and breadcrumbs were stored in their original bag after being opened. Once opened, dry foods are to be stored in either a clean container with a lid or a resealable storage bag.
0.5
33.
If more than one scoop is stored in a container/holder, make sure handles do not touch the food contact portions.
0.0
35.
Found a few single service trays stored with the food contact portion being exposed. Store invertedly to help prevent any outside contamination. Container holding the single service bowls had food residue inside.
0.5
36.
Replace torn gaskets on some of the cooler doors. Repair bumpers that were cracked and in bad shape on the moving carts. Work order on the loose handle for the hot holding unit.
0.5
39.
Single service bowls were being used as scoops in a dry foods container and on the serving line. Scoops used in foods are to have an identifiable handle so that everyone is touching the same part and protecting the food.
0.5
40.
Clean some of the shelves and holding racks inside of the walk-in coolers or cold holding units. Slight amount of gritty build-up found underneath the prep tables closest to the produce walk-in cooler. Clean the moving carts stored inside of the walk-in.
0.5
45.
Work order in place to fill in the holes on the walls in the utensil/ware washing area. Clean the pink build-up off of the wall where the plexi splash guard is between the handwashing sink and prep sink.
0.0
46.
Clean the ventilation build-up in parts of the establishment. Looks better than last inspection, but improvement is still needed. Replace the blown bulbs at the three door cold holding unit.
0.5
49.
Documentation of approved training - 2 point credit awarded.
keep food on the top layer covered when stored on the top shelf of the moving racks to prevent outside contamination.
0.0
33.
scoop used for mash potatoes was stored on top of the plastic covering the mash potatoes. once the scoop is used, either keep in the food product, store in a clean container, or carry to utensil washing area. handle of ice scoop was touching the food contact portion of another ice scoop. make sure scoops are stored properly.
0.5
35.
single service bowls were stored with the food contact portion being exposed. store invertedly or keep a lid on top to prevent outside contamination.
0.5
36.
torn gaskets found on some of the cooler doors. work order on replacing them. re-caulk sinks in the utensil washing area.
0.0
40.
clean the gritty build-up on the sides and underneath some of the prep tables. grease build-up inside some of the fryers.
0.5
45.
fill in the holes located in the utensil/ware washing area.
0.5
46.
ventilation build-up throughout the establishment. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
rust build-up on the inside of the ice machine and the door for ice machine. door was cleaned but there was still brown spots on the inside of the ice machine. (plans on replacing door.) dirty fork found in the clean storage area in dish room. rack of utensils were carried back to dish area to be cleaned.
1.5
28.
dead insect found inside of the reach-in cooler. suggest contacting pest control to see if there is an issue.
0.0
35.
single service bowls were stored with the food contact portion being exposed. store invertedly or keep a lid on top to prevent outside contamination.
0.5
36.
torn gaskets found on some of the cooler doors. work order on replacing them.
0.0
40.
gritty build on the sides and underneath some of the prep tables. clean shelving for dry storage located in the cooking area.
0.5
45.
fill in the holes located in the utensil/ware washing area. wall damage at the bottom of the walk-in cooler, leading to the walk-in freezer door. stainless steel step for walk-in freezer was in bad repair.
0.5
46.
ventilation build-up throughout the establishment. blown light bulbs found under the hood system and inside cold holding units. lighting in the walk-in freezer was not shielded or shatterproof. shall be cleaned and in good repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
one employee beverage in store room over packages of dried foods...store bottom shelf away from food and food contact surfaces
0.0
11.
thoroghly clean & sanitize slicer, robot coupe unit and attachments, pans, etc..food debris still present
1.5
34.
allow plastic bins more air dry time prior to stacking; store cleaned & sanitized utensils in clean covered bins..several found in dry storage room at veg prep station
0.5
36.
repair/replace broken frig door gaskets, missing stainless/corrsion resistant cap nuts for prep table supports; replace and recaulk three comp sink area or use stainless steel standoff brackets (4 in) from wall two to three feet apart to allow easy cleanability for unit and wall area
0.5
40.
clean third comp on three comp sink, sanitizer ring very thick; clean underside all prep tables, door handles, wall mounted racks, cookline steamer interiors, ovens, dish machine top door edges and channels condiment containers, walk in cooler racks
0.5
45.
clean walls at vegetable prep, dry storage, dish area
0.5
49.
Documentation of approved training - 2 point credit awarded. need handsink in main downstairs dish room
Found cheese pizza at 121F and chicken at steam table at 115-122F. All potentially hazardous foods (PHFs) shall be kept at 45F or below or 135F or above. (Corrected on site)
2.5
9.
GC--Be sure that hand gloves are discarded and hands are washed after touching face or contaminating hands in any way. (Corrected on site)
0.0
15.
Found many plates being stored in soiled plate holders. Clean these holders..........Found some food containers being stacked while wet. Completely air dry these items before stacking...including trays.
1.5
17.
Clean the following soiled surfaces and areas: undersides of food preparation tables, solid metal shelving, sink areas, dishwashing counters, and conveyor belt areas--interiors of hot holding units--exteriors and interiors bottoms of condiment holders--dry storage shelving and metal cabinets--dunnage racks in large bulk food storage room, including in walk-in cooler--dusty condenser fan grates in walk-in cooler in large bulk food storage room--many mobile carts..........Replace torn or damaged door gaskets on refrigerators/freezers and hot holding units..........Repair the loose handle on one Metro Flavor Hold hot holding unit and the improperly functioning thermometers on two Metro Flavor Hold hot holding units...........Replace or repair the metal strip that is sticking out on left side of Victory refrigerator (so that it is held close to the refrigerator wall)........Repair the door below single sink in the cold food preparation area so that it stays shut (without having to insert cardboard to keep the door shut).
1.0
29.
Replace the burned out light bulbs in dry storage room off of cold food preparation areas (no light is available in this room at all).......Replace the damaged light shield in walk-in cooler.
0.5
General Comments
No points taken for the following: (28) Clean the soiled flooring in corners in walk-in coolers and some wall surfaces behind food preparation and dishwashing areas.........Clean the dusty ceiling in walk-in produce cooler in large bulk food storage room.........2 pts for ServSafe
FOUND THE FOLLOWING INCORRECT TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS (PHFs, WHICH INCLUDED MEATS, DAIRY PRODUCTS, COOKED VEGETABLES, COOKED RICE AND PASTA): MASHED POTATOES AT 129F AND CREAM OF MUSHROOM SOUP AT 70F. KEEP ALL PHFs AT 45F OR LESS OR 135F OR ABOVE AT ALL TIMES. (CORRECTED ON SITE)
2.5
11.
FOUND FOOD DEBRIS ON FOOD SLICER THAT WAS IN STORAGE. THOROUGHLY CLEAN AND SANITIZE THIS SLICER BEFORE STORING. (CORRECTED ON SITE)
2.5
17.
CLEAN THE FOLLOWING SOILED SURFACES/AREAS: SHELVING IN WALK-IN COOLER AND OTHER AREAS AROUND KITCHEN--UNDERSIDES OF FOOD PREPARATION TABLES, INCLUDING EDGES--INTERIORS OF HOT HOLDING CABINETS--REFRIGERATOR/FREEZER DOOR GASKETS--AREAS ABOVE HOT HOLDING WELLS OF OPEN HOT FOOD TABLE--HANDLES ON TRASH CANS--3RD SANITIZING SINK OF 3-COMPARTMENT SINK...........REPAIR LEAK UNDER 3-COMPARTMENT SINK.........REPLACE RUSTY SHELVING WITH SHELVES THAT MEET THE STANDARDS OF THE NATIONAL SANITATION FOUNDATION (NSF) OR EQUIVALENT..........REPLACE DAMAGED AND TORN DOOR GASKETS ON REFRIGERATOR/FREEZER UNITS AND HOT HOLDING UNITS..........REPAIR THE DAMAGED THERMOMETER ON THE SMALL HOT HOLDING UNIT. THE THERMOMETER WAS READING LESS THAN 20F BUT THE UNIT WAS HOT HOLDING FOODS ADEQUATELY.
1.0
28.
REPLACE MISSING GROUT BETWEEN FLOOR TILES IN DISHWASHER AREA...........CLEAN THE SOILED FLOORING UNDER DISHWASHERS.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (29) THE LIGHTING IN THE WALK-IN FREEZER (AND POSSIBLY IS NOT SUFFICIENT IN THE WALK-IN COOLER) IS QUITE DIM. PROVIDE AT LEAST 10 FT-CANDLES OF LIGHT IN THESE UNITS. REPLACE SHIELD FOR ONE LIGHT BULB IN VENT HOOD...........NOTES ON USING BLAST CHILLER: IT IS VERY IMPORTANT TO CHECK AND DOCUMENT TEMPERATURES OF FOODS BEFORE THEY ARE PUT INTO THE BLAST CHILLER AND DURING THE COOLING PERIOD TO ENSURE FOODS ARE COOLING PROPERLY. LARGE PIECES OF MEAT MUST BE REDUCED IN QUANTITY. REMEMBER THAT FOODS MUST BE COOLED FROM 135F TO 70F WITHIN TWO HOURS. THEN THEY SHALL BE COOLED FROM 70F TO 45F OR LESS WITHIN 4 ADDITIONAL HOURS............2 PTS FOR SERVSAFE.
THOROUGHLY CLEAN & SANTIZE LARGE PANS, STRAINERS, ETC.TODAY TOO MUCH "FOOD DEBRIS" STUCK TO SIDES AND RIMS
2.5
17.
SOME DETAIL CLEANING NEEDED ON LEDGES, PLUG BOXES, SLICER SIDES AND HANDLES, PREP SINK BASINS & FAUCETS;--REPAIR/REPLACE BROKEN FRIG DOOR GASKETS WALKIN AND UPRIGHT UNIT, DOOR HANDLE LATCH AND MAGNET ON WARMER CABINET, WALKIN FREEZER COMPRESSOR (APPEARS TO BE "FROZEN" IN DRAIN PAN LEAKING OUT ON TO FLOOR AND BOXES.
1.0
28.
CLEAN COOKLINE BACK FLOOR EDGES, PREP SINK FLOOR AREAS, WALKIN COOLER FLOOR EDGES IN DRY STORAGE AREA; WALKIN FLOOR PANEL AT ENTRANCE IS LOOSE
0.5
11.
THOROUGHLY CLEAN & SANTIZE LARGE PANS, STRAINERS, ETC.TODAY TOO MUCH "FOOD DEBRIS" STUCK TO SIDES AND RIMS
2.5
17.
SOME DETAIL CLEANING NEEDED ON LEDGES, PLUG BOXES, SLICER SIDES AND HANDLES, PREP SINK BASINS & FAUCETS;--REPAIR/REPLACE BROKEN FRIG DOOR GASKETS WALKIN AND UPRIGHT UNIT, DOOR HANDLE LATCH AND MAGNET ON WARMER CABINET, WALKIN FREEZER COMPRESSOR (APPEARS TO BE "FROZEN" IN DRAIN PAN LEAKING OUT ON TO FLOOR AND BOXES.
1.0
28.
CLEAN COOKLINE BACK FLOOR EDGES, PREP SINK FLOOR AREAS, WALKIN COOLER FLOOR EDGES IN DRY STORAGE AREA; WALKIN FLOOR PANEL AT ENTRANCE IS LOOSE
CLEAN SHELVES, REFRIGERATOR, BINS, CABINETS, DRAIN BOARDS, GASKETS, BACK SPLASHES, UNDERSIDE SHELVES AS NEEDED. FES GASKETS NEED TO BE REPLACED AS WELL. LITTLE DINOS NEEDED MORE CLEANING THROUGHOUT MOST OF THE FACILITY.
