2-501.11; Priority Foundation;Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.5
6.
2-401.11; Core; Observed team member eating while preparing food. 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.
0.0
8.
2-301.14; Priority; Observed team member drop raw seafoods into fryer with gloved hands then changed tasks to handle RTE shrimp and salads. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.
2.0
16.
4-601.11 (A); Priority Foundation; Observed encrusted food debris inside coffee cups, dried food debris on several scoops, ladles, lexan pans stored (as clean) on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed at dish machine.
3.0
16.
4-602.11; Core; Observed heavy black growth on white panel inside ice machine. Observed white build up on water dispenser. 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.
0.0
24.
3-501.19; Priority Foundation; Observed cooked rice holding at room temp without a time stamp. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded.
0.0
28.
7-204.11 ; Priority; Observed sanitizer spray on top of dish machine next to clean soup bowls. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
33.
3-501.15; Priority Foundation; Observed raw brined ribs, cooked ribs, raw shrimp, ect.. cooling inside tightly covered plastic or in deep containers. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed on sheet pans.
1.0
41.
3-304.14; Core; Observed several wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses. Observed quat sanitizer less than 100 PPM in spray bottle. Quat sanitizer shall register 200-400PPM. Solution replaced 300PPM.
4-601.11 (A); Priority Foundation; Observed dried food debris on several slicer blades, onion dicer, Lexan pans, and a buildup of black residue inside corners of prep sinks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed at dish machine.
1.5
20.
3-501.14; Priority; Observed two pans of ribs cooked today, started cooling at 9am. Item did not meet 70F or 41F time frame due to the cooling method. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item voluntarily discarded.
1.5
21.
3-501.16(A)(1) ; Priority; Observed prime rib holding below 135F in alto shaam. TCS foods shall be held at 135F or greater, item reheated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed swiss, provolone, shredded cheese and raw wings holding above 41F. TCS foods shall be held at 41F or below- items discarded.EHS will return to verify drawer unit temps.
1.5
33.
3-501.15; Priority Foundation; Observed two pans of ribs cooling while wrapped in layers of plastic and aluminum foil. Item discarded.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. Corrected During Inspection
0.5
38.
6-501.111; Priority Foundation; Observed flies and gnats active in the facility especially where standing water was observed in 3 comp sink area. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Call pest control.
1.0
49.
4-601.11(B) and (C); Core; Observed a buildup of debris on drawers, gaskets, shelving. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
55.
6-201.11; Core; Observed uneven floors and standing water under 3 comp sink.Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
2-301.14; Priority; Observed team member place raw steak on the grill with gloved hands then changed gloves without washing hands to handle RTE baked potatoes. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager provided training hand wash-team member washed hands.
0.0
15.
3-302.11; Priority; Observed uncovered, unwashed celery stored directly over uncovered chili cooling inside walk in cooler. FOOD shall be protected from cross contamination by: Separating fruits and vegetables, before they are washed as specified from READY-TO-EAT FOOD. vegetables from: Cooked READY-TO-EAT FOOD- item discarded. Observed raw coconut shrimp stored above RTE cheese and cheese sauces inside line drawer. FOOD shall be protected from cross contamination by: Separating fruits and vegetables, before they are washed as specified from READY-TO-EAT FOOD. vegetables from: Cooked READY-TO-EAT FOOD- item discarded.
1.5
16.
4-601.11 (A); Priority Foundation; Observed encrusted food debris inside cups stored clean in alley area. Observed dried food debris on knives on magnet and slicer equipment. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
16.
4-602.11; Core; Observed black residue inside ice machine panel and chute.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.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed rice, cooked onions, sour cream, raw shrimp and pickles holding above 41F- items discarded. TCS foods shall be held at 41F or below.
1.5
33.
3-501.15; Priority Foundation; Observed cut tomatoes cooling inside tightly covered bags.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.
Bags opened, Item placed on sheet pans.
0.0
47.
4-501.11; Core; Observed spray nozzle filled with soil and food debris. Equipment shall be maintained in a state of repair and condition that meets the requirements. Replace nozzle.
0.5
48.
4-501.14; Core; Observed sink and sanitizer test papers not available during inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Ecolab delivered test strips during inspection.
0.0
General Comments
Observed undercooked prime rib product items is cooked to 120F and sits for 1 hour under hot holding cabinet until it reaches a rare temperature of 130F. EHS observed the cooked and cooled version of the product, partially cooked prime ribs product (blood present on the product ) Manager is unable stated that he is unable to follow non continuous cooking procedures for this item due to corporate guidelines. EHS will consult supervisor for more information.
3-401.14; Priority; Observed a partially cooked prime rib (blood present on the product )stored on top shelf of walk in cooler above uncovered foods. Logs are not kept for this product. Facility does not have a procedure for non- continuous cooking and is reheated "to order" by the customer.
Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be:
(A) Subject to an initial heating process that is no longer than sixty minutes in duration; P
(B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.14(A); P
(C) After cooling, held frozen or cold, as specified for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.16(A)(2); P
(D) Prior to sale or service, cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified under ¶¶3-401.11 (A)-(C); P
(E) Cooled according to the time and temperature parameters specified for cooked TIME /TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.14(A) if not either hot held as specified under ¶3-501.16(A), served immediately, or held using time as a public health control as specified under §3-501.19 after complete cooking; P and
(F) Prepared and stored according to written procedures that:
(1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf
(2) Are maintained in the FOOD ESTABLISHMENT and are 89 available to the REGULATORY AUTHORITY upon request; Pf
(3) Describe how the requirements specified under ¶ (A)-(E) of this Section are to be monitored and documented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met; Pf
(4) Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under ¶ (D) of this section prior to being offered for sale or service; Pf and
(5) Describe how the FOODS, after initial heating but prior to cooking as specified under ¶(D) of this section, are to be separated from READY-TO-EAT FOODS as specified.
Write a procedure and keep logs.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed cheddar/ mozzerella, wing butter, raw shrimp, beef kabobs raw chicken ect.. holding above 41F. TCS items shall be held at 41F or below. Items placed in walk in. EHS will return to verify unit temps.
1.5
23.
3-501.17; Priority Foundation; Observed housemade pickles incorrectly dated with a self life of 14 days. , refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.TCS foods shall be held for 7 days total. Item dated.
0.0
33.
3-501.15; Priority Foundation; Observed cooked shrimp cooling inside tightly covered cups. Observed recently prepared pasta and feta cheese cooling while tightly covered. 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.
0.5
47.
4-501.11; Core; Observed ambient air temp 58F for drawer cooler holding beef kabobs. Observed water leaking from mop soap dispenser inside mop sink. Observed standing water in bar area. for equipment leak. Observed water leaking from dish machine on the floor.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled cubbies under the prep line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
55.
6-501.11; Core; Observed damaged walls and baseboards under equipment. PHYSICAL FACILITIES shall be maintained in good repair.
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 Follow-Up: 08/11/2022
3-302.11; Priority; Observed tray of burgers stored above steaks in tall reach-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
16.
4-601.11 (A); Priority Foundation; Observed several metal containers, and knives in the clean dishes area with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - dishes moved for rewashing in the dish machine. Next time full credit will be deducted.
1.5
28.
7-102.11; Priority Foundation; Observed that one spray bottle of degreaser was not labeled with the common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - PIC labeled the bottle.
0.0
37.
3-302.12; Core; Observed one container of sugar without a label. Food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label the container.
0.0
47.
4-501.11; Core; Couple gaskets on reach-in coolers are torn. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC already ordered damaged gaskets, but they are on back order.
0.0
55.
6-501.12; Core; Observed heavy grease accumulation under the deep fryers in the cook line area. There are some areas with debris and standing water on the floor in the corners in the bar area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned 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
4-601.11 (A); Priority Foundation; Observed three utensils with food residue in clean dishes area. Found a bag of shredded cheese on top of clean plates in the cooler. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI - utensils moved for rewashing in the dish machine. Cheese removed from the dish cooler.
1.5
47.
4-501.11; Core; Shelving in the tall refrigerator that holds steaks and burgers are rusty and in need of replacement. EQUIPMENT shall be maintained in a state of good repair. Replace the shelving.
0.5
49.
4-602.13; Core; Gaskets on the reach-in cooler in the take out area had food debris/residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CDI - PIC cleaned the gaskets during inspection.
0.0
55.
6-501.12; Core; Observed debris/grease under the grill in the cook line area. Floor under the shelves in the dry storage needs cleaning. There are some areas with debris and standing water on the floor in the corners in the bar area. Vents covers in the walk-in cooler are dusty. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean the above mentioned areas.
0.5
55.
6-501.11; Core; The floor in the walk-in freezer is rusty. PHYSICAL FACILITIES shall be maintained in good repair. The manager plans to replace the rusting part of the floor soon.
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 due to COVID-19 precautions.
*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. No PIC signature due COVID-19 precautions.
*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. Verification visit to check temp in the handwashing sinks on December 12th. Follow-Up: 12/12/2019
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*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: 09/04/2018
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice*Effective January 1, 2019, 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.
*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: 08/31/2017
Several employee drinks found stored on or above food prep surfaces. Keep all drinks covered and below food prep areas.
1.5
4.
Observed cook without gloves push down baked potatoes into the hot holding drawer. No bare hand contact is allowed with ready to eat foods.
0.0
10.
Bags of soup cooling in 3 compartment sink with dirty dishes in next vat. Sink is allowed to be used for food prep as long as it is cleaned and only used for one purpose at a time. Sliced cheese was found stored directly on the metal shelf inside a reach-in refrigerator on the cook line. Reattach broken splashguard between coffee maker and handwashing sink.
0.0
11.
Bar soda guns, drink ice bin, and ice machine needed cleaning.
1.5
36.
Several sink backsplashes need to be recaulked to the wall. Remove moldy caulking and clean before caulking.
0.5
38.
Final rinse pressure on dishmachine is slightly high...30psi. Have adjusted to 15-25psi.
0.0
43.
Soap dispenser at beverage station handwashing sink was blocked. Handwashing sink near 3 comp sink was completely blocked with potatoes and handwashing sink near ice cream freezer was blocked by pan of dirty dishes on the floor. Bar handwashing sink needs a paper towel dispenser. Keep all handwashing sinks accessible at all times to promote proper handwashing practices.
1.0
45.
Floor needs repairs in various areas near the prep sinks. Floors and baseboards need a detail cleaning behind utensil sink and behind bar.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I found no problems with water system or ice maker/storage that would have contributed to the recent complaint regarding foreign material found in a customers water glass.
Clean and sanitize vegetable chopper. Observed debris on blades of chopper. All day dot and day dot adhesive must be removed during the wash process.
3.0
33.
Do not store scoops in water unless the water is 135F or above.
1.0
34.
Allow all utensils to air dry. Observed wet stacked pans on air drying rack.
1.0
36.
Condenser unit on 2 door refrigeration unit is leaking onto deck of refrigeration unit across from cook line. Have unit checked to ensure it is working properly.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dried food debris on utensils that were stored as clean. Clean and sanitize onion wedger. Observed debris on blades on onion wedger. All day dot and day dot adhesive must be removed during the wash process.
3.0
17.
Keep all potentially hazardouc cold foods 45F or below. Sour cream and cheese were above 45F at pass thru window.
2.0
33.
Do not store scoops in water unless the water is 135F or above.
0.5
34.
Allow all utnsils to air dry. Observed wet stacked lexan pans. Store utensils in such a way so that the handles are pointing out of the storage container.
1.0
36.
Replace damaged gaskets on 2 door meat refrigerator. Replace all broken lexan pans and lids. Shelves in dry storage area have paint peeling and are beginning to rust. Replace shelving as needed.
1.0
47.
Do not store purses or book bags on potatoes. Observed book bage being stored directly on box of potatoes.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Butter shall be kept under refrigeration unless proper documentation can be provided that show the butter is a non potentially hazardous food.
Use handwash sinks for handwashing only. Observed employee pouring mixture of food down drain of handwash sink.
0.0
10.
Do not store food on the floor. Observed boxes of food stored on the walk in freezer floor. Store foods according to final cook temperatures. Observed cooked beef stored with raw beef in walk in cooler and in meat refrigerator. Store ground beef below beef steaks and lamb. Keep all foods covered in refrigeration units to prevent contamination. Observed several foods uncovered in reach in refrigerator.
3.0
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dried food debris on "clean" plates and food debris on "clean" pans. Clean and sanitize onion wedger. Observed food debris on onion wedger. Clean and sanitize ice guard in ice machine. Observed pink mold build up on ice guard.
3.0
21.
Hot water at 3 compartment sink was only reaching 129F. High temperature dish machine is used in this faciltiy. Hot water is required to reach at least 140F when hot water sanitizing is used. Hot water heater may need to be turned up.
3.0
23.
When cooling foods, either loosely cover foods or store them in such a way that there is no risk of dripping contamination, such as on the top shelf of the walk in cooler or on a covered storage rack.
0.0
33.
Do not store tongs on oven handles.
0.5
34.
Allow all utnsils to air dry. Observed wet stacked lexan pans.
0.5
35.
Invert all single service bowls and trays to prevent contamination.
0.5
36.
Replace damaged gaskets on 2 door meat refrigerator. Replace all broken lexan pans and lids. Shelves in dry storage area have paint peeling and are beginning to rust. Replace shelving as needed.
0.5
43.
Provide hand towels at all handwash locations. Hand towels were not present in the mens restroom.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Do not store food on the floor. Observed boxes of food stored on the walk in freezer floor. Store foods according to final cook temperatures. Observed cooked beef stored with raw beef in walk in cooler and in meat refrigerator. Store ground beef below beef steaks and lamb. Keep all foods covered in refrigeration units to prevent contamination. Observed several foods uncovered in reach in refrigerator.
1.5
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed several dirty ladles stored with clean utensils. Observed dried food debris on plates. Clean and sanitize all vegetable choppers and slicers. Observed food debris and black grease on choppers. Clean cheese grator. Observed dried cheese on the blades.
1.5
21.
Hot water at 3 compartment sink was only reaching 129F. High temperature dish machine is used in this faciltiy. Hot water is required to reach at least 140F when hot water sanitizing is used. Hot water heater may need to be turned up.
1.5
24.
Do not thaw meats in standing water. Observed ribs being thawed in standing water.
0.5
33.
Do not store tongs on oven handles.
0.5
34.
Allow all utnsils to air dry. Observed wet stacked lexan pans.
0.5
35.
Invert all single service bowls and trays to prevent contamination.
0.0
36.
Replace damaged gaskets on 2 door meat refrigerator. Replace all broken lexan pans and lids.
0.0
39.
Do not use styrofoam cups as scoops. Observed styrofoam cup in bbq sauce.
0.5
40.
Clean baked potato drawers. Clean all refrigeration units including all decks, doors, gaskets, hanldes, and shelves. Clean fan and fan guards in refrigeration units.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed one employee beverage on prep surface at dessert station. Employee beverages should be located below any food prep, food, or food contact surfaces. Beverage was moved.
0.0
4.
Observed employee opening baked potato with bare hands. Ready to eat foods should have minimal bare hand contact, if ready to eat foods cannot be handled with a utensil(tong, scoop, etc) gloved hands should be used. Issue was addressed with owner. Employees must be able to wash hands after handling/loading dirty dishes into machine prior to handling clean dishes.
0.0
5.
In dish room, rack was placed in front of handsink and handsink was not easily accessible. Do not block handsinks, they must be accessible at all times. Rack was moved.
0.0
10.
In walk-in cooler, found one container of shrimp uncovered under cooling unit that was dripping, there is potential for contamination of food. Do not store food under dripping cooler unit, may need to have unit serviced or repaired. Until repair is made, do not store any food, covered or uncovered in this area. Foods were moved. At bar, liquor bottles with open spouts were stored in front of the handsink and 3 compartment sink, there is potential for contamination of spouts from splash in this area, need to provide protection for spouts or move them to another location; spouts were covered with styromfoam cups for a temporary fix.
1.5
11.
Ice machine needs additional cleaning, mold on guard and upper inside. Liquor bottle spouts at bar need to be cleaned, they have hair and sticky build up on them; spouts need to be removed and throughly cleaned on a regular basis. Found a dirty wisk from previous night stored in bar, utensils used for contact with beverages or ingredients in beverages should be cleaned at least nightly. Observed debris/food on upper food contact portion of Hobart stand mixer, this is more than from just days use. This area needs to be thoroughly cleaned and sanitized after each use. Fry cutter attached to drainboard at 3 compartment sink has build up on food contact portions that is from more than just days use and needs additional cleaning. ***Follow up for ice machine, liquor bottle spouts, Hobart stand mixer, and fry cutter cleaning on 8/26/10.***
1.5
14.
Bags of soup were cooling in ice bath in 3 compartment sink, temperatures ranged from 70-73F after 2 hours cooling and all of the ice was melted. Foods must cool from 135F to 70F within 2 hours and from 70F to 45F or less within 4 hours. Ice was added to ice bath and foods were brought down to 45F within 30 minutes.
0.0
16.
2 pans of mushrooms in hot hold unit were not being maintained at 135F. All hot potentially hazardous foods must be maintained at 135F. Foods were pulled and reheated to 165F or greater.
0.0
21.
Hot water at 3 compartment sink was only reaching 125F. High temperature dish machine is used in this faciltiy. Hot water is required to reach at least 140F when hot water sanitizing is used. Hot water heater may need to be turned up.
0.0
23.
In walk-in cooler, found ribs cooling with only a few holes in foil on top, temperatures ranged from 76-135F after, temperatures with cooling parameters but could have been an issue if not corrected in time. In 3 compartment sink, soups and mushrooms were cooling in an ice bath, but all ice had melted, be sure when cooling foods down with ice bath, that foods stay properly iced until they are cooled. Hot foods should be cooled in small quantities, shallow pans, and/or using ice baths and/or ice wands. While foods are cooling, they should be loosely covered or may be left uncovered, if protected from overhead contamination, until fully cooled. Suggest spreading ribs out on a sheet pan and placing them on a speed rack or cooler shelf.
1.0
26.
Found several dry goods containers that were not properly labeled. All dry goods containers must be labeled with their contents if foods are not in the original packaging. In container of flour, single use paper tray was being used to dispense food, dry goods should be dispensed using utensil with a handle and handle should be left up out of food if stored in the container.
0.5
34.
Found lettuce spinner stored wet with lid on, after cleaning make sure that lettuce spinner is stored in a manner that will allow it to thoroughly air dry. Wine carafes and drinking straws at bar should be store inverted to protect the tops, carafes and straws are stored within reach of customers and could become contaminated from touch, coughing, sneezing, etc. Found squeegee used for cleaning bar top stored with utensils used in beverages, do not store cleaning items with food/drink contact items.
0.5
36.
Replace rusty shelves in dry storage and in cooler units. Resurface or replace cutting boards. Replace torn gaskets in bar and kitchen. Recaulk handsinks. Need to caulk around splashguard at prep sink. Recaulk backsplash around dish machine drainboards and behind 3 compartment sink. At bar, next to frozen drink machine, the insulation on the soda lines is not in good repair, replace insulation. In bar/liquor storage closet, there are shelves with raw wood and shelves with damaged veneer and exposed wood, need to paint/seal raw wood on shelves so that they are non-absorbent and easily cleanable. Remove tape from base of scale on prep line, if scale is damaged, replace. Front inside of cold side cooler is loose and/or missing sealant/caulking, repair.
0.5
39.
Bar coolers are NSF approved coolers, but coolers are only NSF approved for the storage and display of non-potentially hazardous and bottled/canned products only. Milk, opened juices and mixers, fruits, etc were found in these coolers. Need to find alternative storage for these items or provide coolers that are NSF approved for open containers.
0.0
40.
Clean liquor bottle racks on front of 4 compartment sink in bar, also in bar, clean the blender base, and around the margarita machine. Clean speed racks used to hold potatoes by 3 compartment sink. 3 compartment sink needs thorough cleaning, especially the faucets and basins. Cold side cooler needs cleaning on shelves, inside bottom, front, and sides. Clean bottom of oven, also clean racks.
0.5
45.
Clean walls and floors in dish room, especially under the clean side drain board and under the pre-rinse sink. Floors in dish room are not properly sloped to drain to floor drain, be sure to thoroughly squeegee this area so that water is not left standing here.
0.0
46.
Clean hood, especially over flat top. Some recaulking is needed in the hood, caulk is starting to peel.
0.0
47.
In liquor/bar storage room, so shelves are too close to the floor; if shelves cannot be lifted, they should be sealed to the floor so that debris, water, etc cannot get under shelves.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Relabel prep sinks for accuracy and install barriers between sink bays as needed.
0.0
11.
Sanitizer bottles were not at required strength. Dispenser was at proper strength. CDI-bottles were refilled. Ice machine had a small amount of mildew buildup and soda guns needed cleaning. CDI.
1.5
36.
Repair/replace rusting wire rack shelving and refrigeration shelving.
0.0
38.
Repair dish machine drain so that it does not run out onto the floor.
0.5
40.
Areas that require cleaning include: plastic storage drawers, shelving, coolers.
0.5
45.
Repair walls and ceilings to be smooth, nonporous and easily cleanable.
0.5
48.
Repair employee restroom door so that it`s flush to the floor. Replace broken self closer.
0.5
49.
No documentation of approved training - no credit awarded.
store food according to final cook temperature. Shrimp and lobster stored below steak in 2 two door refrigerator. ( corrected during inspection.)
1.5
11.
Ice machine has mildew built up around walls and ceiling area of machine. (Cleaned during inspection.)
1.5
17.
Noodles not at Required temperature. All foods that require a cold holding temperature must be maintained at 45 degrees or below. Noodles over stocked under counter.
2.0
26.
Label all dry food accordingly. (sugar, flour, etc)
0.5
46.
Additional lighting is needed in walk-in refrigerator. 10 foot candle lighting minimum is requirement.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Food debris/food oils left on surfaces of multi-use food containers and lids , after wash-rinse-sanitize-storage steps (cos). Quaternary Ammonia Sanitizer in spray bottle tested at less than 200ppm , needed to be 200-300ppm. Interior of ice maker has slime mold on surfaces (cos).
2.5
15.
Multi-use food containers and lids were stacked within each other prior to completion of air drying. ICe cream dippers (with ice cream on surfaces) were stored in dry dipper wells.
1.5
17.
Walk-in refrigerator: Repair loose or damaged baseboard flashing on interior and exterior. Dismantle and clean all shelving units. Remove build-up of food debris and lubricant from frame,legs,surrounding surfaces of potato dicer (on food prep sink). Remove damaged caulk seal from potato prep sink/wall joint (replace seal with a smooth cleanable seal, or do not re-caulk joint if gap can be cleaned). Clean the potato speed racks (across from potato prep sink). Clean the wire shelves in dry food storage room. Replace reach-in refrigerator shelves that have chipping coating and/or corrossion on surfaces. Replace the container lid storage racks (beside office door) that have chipping coating on surfaces. CLean all air drying shelves, throughout facility. Need to repair hole on interior door panel and replace burned door gasket on 1 door Victory Brand refrigerator. In bar: Clean the interior of the drink mix refrigerator.
2.0
General Comments
Need to replace dumpster due to leaks at the bottom seams. Store plastic dish machine racks above the floor of dishroom. Bottoms of metal door frames in kitchen have rusted through, need to be repaired or replaced. Replace damaged toilet seat in employee restroom (current seat is no longer easily cleanable. Mop sink basin has broken tiles that need repair. Repeat violation on air drying will be deducted at 3 points if observed on next inspection .
Food debris left on surfaces of multi-use food utensils and containers after wash/sanitize steps. 2 soda wands in bar had mold growth inside nozzles.
2.5
14.
Plastic and Metal food container lids have rough edges and burrs surrounding drilled holes (holes drilled to allow storage on pegs). These alterations have created cleaning obstacles and food contamination hazard. Holes must be smooth and easily cleanable.
1.0
15.
Multi-use food containers were stacked within each other prior to air drying. Multi-use food containers that were not properly cleaned (food debris on surfaces), were stored above clean/stored food containers, creating potential contamination hazard. Knives with contamination on surfaces were stored in same holders as clean knives.
1.5
17.
Remove mold growth and dust from wrapped soda lines in bar. Attach and seal 3-compartment sink to wall. Walk in freezer door does not seal tightly (creating ice build up around seal).
DO NOT STORE BOXES OF SHRIMP ON THE FLOOR. ONCE THE PASTA IS COOKED IT MUST BE HELD HOT OR QUICKLY COOLED AND HELD COLD AT 45'F OR COLDER.
5.0
9.
EMPLOYEE DRINKS ARE OKAY IN THE KITCHEN ONLY IF THERE IS A STRAW AND A LID ON THE CUPS.
5.0
12.
NEED TO LEARN HOW TO TEST BOX STAR SANITIZER.
1.5
17.
REPAIR REFRIGERATORS WHERE DOORSDO NOT CLOSE PROPERLY AND REPLACE TORN GASKETS. FIX FREEZER SO ICE CREAM DOES NOT MELT AND RUN ALL OVER THE FLOOR. REPLACE FRONT ON ANJUS MACHINE. CLEAN BELOW THE NETTING ON THE SHELVES.
DO NOT STORE BAGS OF ICE OR BOX OF SHRIMP ON THE FLOOR. ONCE THE PASTA IS COOKED IT MUST BE HELD HOT OR QUICKLY COOLED AND HELD COLD AT 45F OR COLDER
2.5
5.
BE SURE EACH REFRIGERATOR HAS A THERMONMETER
1.5
9.
EMPLOYEE DRINKS ARE OK IN THE KITCHEN ONLY IF THERE IS A LID AND A STRAW ON THE CUP. CONE CUPS ARE NOT ACCEPTABLE UNLESS YOU WAS YOUR HANDS EACH TIME AFTER DRINKING BEFORE RETURNING TO WORK. IF THERE IS A LID AND A STRAW YOU DO NOT HAVE TO WASH YOUR HANDS AFTER DRINKING
2.5
15.
SCCOPS AND UTENSILS MUST NOT BE STORED IN WATER. THEY MAY BE STORED ON A CLEAN SURFACE OR IN THE PRODUCT OR IN A PROPERLY OPERATING DIPPER WELL OR IN A POT OF 140F OR HOTTER WATER SUCH AS A CROCK POT. (NSF)
1.5
20.
NO STORAGE ON OR IN FRONT OF THE HARD SINK IT MUST BE ACCESSABLE AT ALL TIMES FOR HAND WASHING.
The sanitizer spry bottles do not have sanitizer in them. Use the test strips to make sure sanitizer is being mixed properly 200 parts per million quatenary amonia compound.
