2-102.12 (A); Core; No person in charge with food protection manager certification was on-site during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. Provide a CFPM who is on-site at all times during operation. CDI-CFPM testing info was provided to manager
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; An updated employee health policy that includes non-typhoidal salmonella is not available on-site. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- updated guidance provided.
0.0
16.
4-601.11 (A); Priority Foundation; Knives and lids observed with food debris and sticker residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were sent back to 3-compartment sink to be cleaned.
1.5
16.
4-602.11; Core; Several drink nozzles at the drink machine in the lobby had black residue accumulation present. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- food employee removed nozzles and cleaned them during inspection.
0.0
49.
4-601.11(B) and (C); Core; Dusty and soiled shelving and shelf liners observed throughout the back prep area.
7-102.11; Priority Foundation; Observed spray bottle with blue liquid not labeled. 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-Spray bottle was labeled during inspection.
0.0
55.
6-501.12; Core; Observed soiled flooring and wall in mop sink room. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
2-102.12 (A); Core; No person in charge with food protection manager certification was on-site during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. Provide a CFPM who is on-site at all times during operation.
CDI-CFPM testing info was provided to manager
2-102.12 (A); Core; No person in charge with food protection manager certification was on-site during inspection...At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a CFPM who is on-site at all times during operation.
1.0
48.
4-501.18; Core; Quaternary ammonium sanitizer solution in 3rd compartment of 3-comp sink had floating lettuce in it...The wash, rinse and sanitize solutions shall be maintained clean...Remove floating lettuce from sanitizer. NOTE: After washing all surfaces of equipment/utensils, thoroughly rinse in clean water before sanitizing in sanitizer.
0.5
49.
4-601.11(B) and (C); Core; Observed a few clean clear food containers with sticker residue on the outer surface. Build up inside water spray hose nozzle at three compartment sink and black residue on the exterior sides of ice chute of soda machine. Soiled/dusty vinyl shelf liners in walk-in cooler and front area. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.5
53.
6-501.18; Core; Observed soiled underside of toilet seat and sides of toilet in customer restrooms. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning of toilet.
0.0
55.
6-501.12; Core; Observed dusty fan vents and its unit in walk-in cooler and ceiling vent above clean utensil shelf next to three compartment sink. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
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
2-102.12 (A); Core; No person in charge with food protection manager certification was on-site during inspection...At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a CFPM who is on-site at all times during operation.
1.0
10.
6-301.12; Priority Foundation; No paper towels available in dispenser in employee restroom. Each handwashing sink shall be provided with individual, disposable towels or other hand drying device. CDI-by adding paper towels during inspection.
0.0
48.
4-501.18; Core; Quaternary ammonium sanitizer solution in 3rd compartment of 3-comp sink had floating lettuce in it...The wash, rinse and sanitize solutions shall be maintained clean...Remove floating lettuce from sanitizer. NOTE: After washing all surfaces of equipment/utensils, thoroughly rinse in clean water before sanitizing in sanitizer.
0.5
49.
4-601.11(B) and (C); Core; Observed dusty/soiled metal shelving in front area, walk-in cooler and soiled vinyl shelf liners. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed soiled flooring underneath three compartment and dish storage shelf. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.
0.5
56.
6-403.11; Core; Observed a few employee drinks stored above food in walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, single service and single use articles are protected from contamination. Provide designated area from employee drinks and food.
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
FOR OFFICE ONLY: Risk category check - Operator stated that this facility does not reheat or cook and cool any TCS foods, and no raw meat marinating or preparation takes place. Recommend that risk category is changed from 4 to 2...Verification required for Item #49 on this report. By April 25, 2021, send photo of installed approved double check valve on water supply line for ice machine and tea machine to Lucy.Schrum@wakegov.com OR text to 919-868-2565. Follow-Up: 04/25/2021
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Ice machine and tea machine water supply lines do not appear to have approved double check valves. By next inspection, check to ensure they have the required check valves or install them if they do not. Also ensure food prep sink drain line has an air gap between end of drain pipe and floor drain...Do not reuse cardboard boxes for food or miscellaneous storage...Verification visit to be made on Friday, January 15, 2021 to evaluate completion of Item #8 on this report...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions. Follow-Up: 01/15/2021
Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment...No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Trash and recycling dumpsters used by establishment are to be stored on solid pavement or asphalt--not on dirt or grass...*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...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
*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...NOTE: Could not determine if front ice machine and tea machine had approved double check valves on water supply lines. Provide evidence that these dual check valves have been installed on water supply lines of this equipment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Could not determine if front ice machine and tea machines had approved double check valves on water supply lines. Provide evidence that these dual check valves have been installed on water supply lines of this equipment...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods... *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.
NOTE: Observed a significant improvement in many areas of facility since last inspection. Continue to work on high point items (especially risk factors on left side of inspection report)...*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: Do not reuse cardboard boxes for food container storage or other maintenance uses.
DISCUSSION: Remember - after handling frozen raw chicken or beef slices with gloved hands, gloves must be discarded and hands washed before handling ready-to-eat foods, clean equipment and utensils, etc...Slicer cleaning frequency: Electric slicers used throughout the day shall be disassembled completely (what can be disassembled) and washed, rinsed and sanitized at 3-comp sink and/or in place at least once every 4 hours.
Focus on improving date marking and cleaning the service line. Completing a Certified Food Protection Manager Course for all management staff would also help increase your score considerably.
Gave updated Employee Health Policy 1-B, Exclusion Decision Chart, and Foodborne Illness Sign. Focus on improving date marking. Completing a Certified Food Protection Manager Course for all management staff would also help increase your score considerably.
Slime mold was in top section of ice maker, above soda dispenser.
1.5
39.
White vinyl coated wire shelves in food prep/utensil wash room are not approved [Replace with NSF or NSF equivalent shelving. The only area these shelves would be approved in is a designated dry storage room.]. Plastic PEPSI crates being used as shelves inside walk-in refrigerator are not approved for use as storage racks/shelves [Replace with NSF or equivalent shelves or racks.].
0.5
45.
Wall panels in mop sink room were loose (Tighten FRP panels to wall and seal to basin of mop sink). Floor tile was missing, creating difficult-to-clean surface, in front of mop wash basin. Dirt/debris build-up was on floor, under soda syrup bags rack, at back door.
0.5
49.
No documentation of approved training - no credit awarded.
Box of cookie dough was stored below box of raw beef steak, in freezer. [Raw meats must be stored below or away from cookie dough.CDI-Food storage rearranged.
1.5
39.
Vinyl coated wire shelves in food prep/utensil wash room are not approved [Replace with NSF or NSF equivalent shelving. The only area these shelves would be approved in is a designated dry storage room.]. Plastic PEPSI crates being used as shelves inside walk-in refrigerator are not approved for use as storage racks/shelves [Replace with NSF or equivalent shelves or racks.].
0.5
40.
Food oil/debris build-up was on 2 sandwich wrap dispensers. Food debris build-up was on floor of walk-in refrigerator, under plastic PEPSI crates that were being used as shelves, inside walk--in refrigerator.. Food debris build-up was on surfaces of plastic PEPSI crates that were being used as shelves, inside walk-in refrigerator.
0.5
45.
Wall panels in mop sink room were loose (Tighten FRP panels to wall and seal to basin of mop sink). Floor tile was missing, creating difficult-to-clean surface, in front of mop wash basin. Ceiling panel , that is above slicer, had an open gap and did not fit tight/secure in frame. Dirt/debris build-up was on floor, under soda syrup bags rack, at back door. Baseboard tile was missing from wall beside bread racks.
0.5
46.
Light shield was missing from light bulb , in fume hood.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Lighting has beed added since previous inspection. The required intensity of light is now at work surfaces of slicer, prep table, and utensil wash sink.
There are still areas of raw wood 2x4 frame, under the prep line refrigerator. Front edge surfaces were painted after previous inspection. [Seal/paint remaining raw wood surfaces to make them non-absorbent and cleanable.].
0.0
39.
Vinyl coated wire shelves in food prep/utensil wash room are not approved (Replace with NSF or NSF equivalent shelving. The only area these shelves would be approved in is a designated dry storage room.).
0.5
40.
Oil/debris build-up was on interior door seal of oven and on spray handle of utensil wash sink.
0.5
45.
Wall panels in mop sink room are loose (Tighten FRP panels to wall and seal to basin of mop sink). Ceiling panel , that is above slicer, has an open gap and does not fit tight/secure in frame.
0.5
46.
Light intensity above utensil wash sink and food slicer in back room, is at 20-30fc, which is too low .[Increase light intensity above these surfaces to at least 50 foot candles.].
0.5
49.
No documentation of approved training - no credit awarded.
The raw wood 2x4`s on edge of prep line counter were absorbent and not easily cleanable [Need to be paint/seal to make these surfaces non-absorbent and cleanable.].
0.5
39.
White vinyl coated shelves in food prep/utensil wash room are not approved (Replace with NSF or NSF equivalent shelving.).
0.5
40.
Oil/debris build-up was on surfaces around handle of walk-in refrigerator door, on interior door seal of oven, on spray handle of utensil wash sink.
0.5
45.
Wall panels in mop sink room are loose (Tighten FRP panels to wall and seal to basin of mop sink). Ceiling panel , that is above slicer, has an open gap and needs to fit tight in frame.
0.5
46.
Light intensity above utensil wash sink, grill, and food slicer in back room, is at 20-30fc, which is too low .[Increase light intensity above these surfaces to at least 50 foot candles.].
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Display refrigerator is storing food at upper limit of approved temperature. Maintain close observation of this refrigerator, and have unit serviced if necessary to maintain its contents at 45F or colder.
Cooked mushrooms and cooked peppers were stored at 120-122F in steam table. [When being stored hot, these foods must be at 135F or higher.CDI-Reheated.Steam table temperature adjusted.
2.0
36.
The raw wood 2x4`s on edge of prep line counter and being used as supports under prep line refrigerator insert need to be painted or sealed so that they are non-absorbent and cleanable.
0.0
39.
White vinyl coated shelves above food prep tables and utensil wash sink are not approved (Replace with NSF or NSF equivalent).
0.5
40.
Mold growth is on door seals of 2 door reach-in refrigerator.
0.5
44.
Dumpster used by this facility does not have the required drain plug.
0.0
45.
Wall panels in mop sink basin are loose (Tighten FRP panels to wall and seal to basin of mop sink). Need to do a thorough cleaning of floors in kitchen, there is food/debris build-up under equipment and along baseboards. Ceiling panel , that is above slicer, has an open gap and needs to fit tight in frame.
1.0
46.
Light intensity above utensil wash sink is 20 foot candles and above food slicer in back room it is 30fc, which is too low .[Increase light intensity above utensil wash sink and slicer to at least 50 foot candles.].
0.0
49.
No documentation of approved training - no credit awarded.
Cup of coffee was stored on shelf directly above grill. Another employee drink, without straw, was stored in prep room. [Staff's drinks must be stored below or away from food storage, clean utensil storage, food prep surfaces. Staff's drinks must have lid and straw, or other type of top that prevents hand contact with rim or mouth contact parts of cup.] . CDI-Cups moved.
1.5
10.
Raw chicken was stored above raw beef in reach-in freezer, beside grill. (Store foods according to required final cook temperature, on shelves. Chicken has a higher required final cook temperature than beef steak, so it must be stored below beef steak). Mesh bag of onions was stored directly on floor, allowing onions to have direct contact with floor surfaces. CDI-Foods rearranged.
Wall mounted First Aid kit, with liquid medications stored on top of it , is directly above the food slicer [Relocate the First Aid kit so there is no risk of contaminating food prep surfaces.].
0.0
36.
Vinyl coating is peeling from non-approved vinyl coated shelves, above utensil wash sink. Rust is creating a difficult to clean surface at bottom of freezer door.
0.0
39.
White vinyl coated shelves above food prep tables and utensil wash sink are not approved (Replace with NSF or NSF equivalent).
0.0
40.
Dust/debris build-up is in the shelf brackets of the non-approved vinyl coated shelves, above utensil wash sink. Dust build-up present on front vent grills of 2 door freezer.
0.5
44.
Dumpster used by this facility does not have the required drain plug.
0.0
45.
Wall panels in mop sink basin are loose (Tighten FRP panels to wall and seal to basin of mop sink). Dust build-up present on wall above 2 door freezer. Ceiling panel ,that is above food slicer, has an open gap and needs to fit tight in frame.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken was stored above raw beef in reach-in freezer, beside grill. (Store foods according to required final cook temperature, on shelves. Chicken has a higher required final cook temperature than beef steak, so it must be stored below beef steak). CDI-Foods rearranged.
1.5
36.
Can opener mount, blade, and surfaces around blade have rust on surfaces that makes cleaning difficult (Either remove corrosion or replace the can opener.). In walk-in refrigerator, plugs are missing from mounting holes in wall and ceiling panels.
0.5
39.
White vinyl coated shelves above food prep tables and utensil wash sink are not approved (Replace with NSF or NSF equivalent).
0.0
40.
Walk-in refrigerator fan grill and fan housing had build-up of dust/debris on surfaces. Corners of walk-in refrigerator floors, behind shelving legs, have build-up of food debris on surfaces. Magnetic strip knife and spatula holders have debris and dust build-up on surfaces.
0.5
44.
Dumpsters used by this facility (Shared with other businesses in strip mall.) do not have the required drain plugs.
0.0
45.
Wall panels in mop sink basin are loose (Tighten FRP panels to wall and seal to basin of mop sink).
0.0
46.
Light intensity does not meet minimum requirement of 50 foot candles above utensil wash sink, long prep table , grill surface, and grill prep refrigerator.
0.5
49.
No documentation of approved training - no credit awarded.
Mesh bag of onions and cardbaord boxes of tomatos were stored directly on floor of prep room (Food must not be stored on floors). Frozen chicken was stored above boxes of bread in 2 door freezer (Store foods according to required final cook temperature, on shelves. Chicken has the highest final cook temperature so it must be stored below other foods). CDI-Foods rearranged and moved to approved storage areas.
1.5
11.
Quaternary Ammonia Sanitizer in basin of utensil wash sink was at concentration above 400ppm (This type of sanitizer must be used at a concentration of 200-300ppm). CDI-concentration adjusted.
1.5
36.
White vinyl coated shelves above utensil wash sink have damaged peeling coating. Wood shelf , below prep line cutting board, have open seams and loose laminate that present cleaning obstacles (Tighten loose edge laminate and caulk open seams with a smooth bead of caulk).
0.5
38.
Sanitizer test kit was not used, resulting in a violation due of sanitizer not used at approved concentration. (Use test kits to insure concentration is in approved range of 200-300ppm Quat.Ammonia. )
0.0
39.
White vinyl coated shelves above food prep table and utensil wash sink are not approved (Replace with NSF/= shelving). Note: Owner has purchased approved shelving , which is stored in restaurant. Need to install the shelving.
0.0
45.
Wall panels in mop sink basin are loose (Tighten FRP panels to wall and seal to basin of mop sink).
0.0
46.
Light bulb in fume hood is not sheilded (Either add a shield to cover bulb, or replace existing bulb with a Shatter-Proof bulb). Light intensity does not meet minimum requirement of 50 foot candles above utensil wash sink, long prep table , grill surface, and grill prep refrigerator in.
0.5
49.
No documentation of approved training - no credit awarded.
Found an employee drink with a lid sitting on the prep table. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved to bottom shelf.
0.0
10.
Found the cooling unit to be leaking on to wrapped food and building up on trays that food was stored on. Food must be stored in a manner to avoid contamination. Found raw chicken stored in the reach in freezer that was stored above raw beef and bread. Foods must be stored according to final cook temperature. CDI - foods were moved to avoid contamination. Pans were put under the leaking walk-in cooling unit.
1.5
14.
Found roast beef cooling in the walk-in cooler that was 83-90 degrees F. No one was real sure when the cooling process began but the manager thought it was around 12:00 - 12:30pm. Temperature was taken at 3:05pm. Food must cool from 135 degrees F to 70 degrees F in 2 hours and from 70 to 45 degrees F in an additional 4 hours. Be sure to follow proper cooling methods to help ensure proper cooling. CDI - reheated the roast beef to 165 degrees F and started the cooling process over.
0.0
16.
Found the meatballs to be in a hot-holding unit at 121-125 degrees F. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - meatballs were reheated to 165 degrees F and put back in the hot-hold unit. Hot-hold unit was turned up.
2.0
21.
Found hot water at the dish sink to be between 108-114 degrees F. Found hot water at the prep sink to be 132 degrees F. Be sure hot water maintains at least 130 degrees F or higher at all times of operation.
0.0
23.
Found four large chunks of roast beef cooling in the walk-in cooler in a container with a tight fitting lid and they were all touching each other. This was not allowing for proper cooling. Foods must be cooled in small portions, in shallow pans, and loosely covered or uncovered.
1.0
26.
Found an open bag of corn meal stored on a shelf. Open dry food must be placed in a container with a tight fitting lid and be properly labeled.
0.0
28.
Found ants by the mop sink. Be sure adequate measures are being taken to eliminate pests.
0.0
36.
Found the walk-in cooling unit to be leaking. Front display cooler has tape on the door making it not easily cleanable.
0.5
39.
White shelves throughout the facility are not NSF approved. When the shelves get in bad repair or are no longer easily cleanable, they must be replaced with NSF approved shelves.
0.0
45.
Clean the floors under the reach in freezer and in the storage room.
0.0
46.
Found light in the hood to not have a shield. Found lights in the storage room to not have shields. Found lights throughout the kitchen that are either burned out or just not allowing proper lighting for dishwashing, food prep, or cleaning. Need 50 fc of light in food prep and dishwashing areas.
0.5
47.
Found lots of storage on the floor throughout the facility making it difficult to clean the floor. Storage should be 12" off the floor where food is stored and 6" off the floor in all other areas.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Be sure thermometer is available for all employees to use during all times of operation.
Found the can opener blade and the slicer blade with food debris still on them. Found soda nozzles to have mold build-up on them. Found spreader blades to have build-up at the handle. Food contact surfaces must be kept clean and properly sanitized. CDI - Items were cleaned during the inspection.
1.5
17.
Found sliced tomatoes on the front line and food in the rear make line cooler in the back to be out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - lid was closed on the rear make line cooler. Tomatoes on the front make line were reduced to a single layer.
0.0
21.
Found the hot water to get as high as 129 degrees F and then maintain at 123 degrees F. Hot water must maintain at 130 degrees F or higher during all times of operation.
0.0
36.
Shelves inside walk-in cooler rusty. Front display cooler has tape on the door making it not easily cleanable. Blue shelving in back has peeling paint. Mop sink is leaking when turned on. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
38.
Test strips are damaged and need to be replaced.
0.0
39.
White shelves throughout the facility are not NSF approved. When the shelves get in bad repair or are no longer easily cleanable, they must be replaced with NSF approved shelves.
0.0
40.
Clean the following soiled surfaces: cooler tracts on front display cooler; blue shelves; walk-in cooler gasket; walk-in cooler drainpipe. Non-food contact surfaces must be kept clean.
0.0
45.
Need to clean floors throughout the facility. Focus on areas that are hard to clean - under reach in freezer; corners; hot water tank storage room; under front make line cooler; etc. Coving in the rear hallway is in bad repair.
0.5
46.
Found light in the hood to not have a shield. Found lights throughout the kitchen that are either burned out or just not allowing proper lighting for dishwashing, food prep, or cleaning. Need 50 fc of light in food prep and dishwashing areas.
0.5
49.
No documentation of approved training - no credit awarded.
Found lemons stored on the counter with no cover. Food must be stored in a manner to avoid contamination. CDI - cover was put on the lemons.
0.0
11.
Found the can opener blade and the slicer blade with food debris still on them. Found soda nozzles to have mold build-up on them. Food contact surfaces must be kept clean and properly sanitized. CDI - Items were cleaned during the inspection.
1.5
16.
Found mushrooms and the grilled green peppers sitting out of temperature. Potentially hazardous foods being hot held must be kept at 135 degrees F or warmer. CDI - unit was turned back up because it was on low setting.
0.0
36.
Shelves inside walk-in cooler rusty. Front display cooler has tape on the door making it not easily cleanable. Blue shelving in back has peeling paint. Mop sink is leaking when turned on. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Found the following surfaces to be soiled: underside of sink drainboards and prep tables. Non-food contact surfaces must be kept clean.
0.0
46.
Found light in the hood to not have a shield. Found lights throughout the kitchen that are burned out not allowing proper lighting for dishwashing, food prep, or cleaning.
0.5
47.
Found storage of drinks, fryer oil, grill bricks, chemicals, and other miscellanous items on the floor which doesn`t allow for proper cleaning of the floor. Storage should be 12" off the floor.
0.0
49.
No documentation of approved training - no credit awarded.
Found employee beverage with a lid and a straw sitting on a food prep table that was not in use at the time. Be sure employee beverages have a lid and are stored in a manner to avoid contamination of food and food contact surfaces.
0.0
10.
Found single box of bread below raw chicken and beef in the reach-in freezer. Be sure food is being stored to avoid contamination. CDI - moved the box of bread.
0.0
11.
Found the can opener blade and the slice blade with food debris still on them. Food contact surfaces must be kept clean.
1.5
17.
Found sliced tomatoes sitting on top of other sliced tomatoes on the make line cooler to be out of temperature. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. Do not stack tomatoes so they have direct contact with the pan. CDI - Tomatoes out of temperature were moved to bottom of cooling unit.
0.0
29.
Observed manager preparing food without proper hair restraint.
0.0
35.
Single-service lids must be stored in a manner to avoid contamination. They were found stored without appropriate covering and upside down.
0.0
36.
Shelves inside front line refrigerator are rusty. Repair or remove any equipment that is not in working order. Front display cooler need new gaskets and doors. Blue shelving in back has peeling paint. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
45.
Clean floors under all equipment and tables where food and trash are building up. Clean the ceiling near the grill. Fix coving in the women`s bathroom where the wall meets the floor.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure gloves are not being used in place of proper handwashing. Must properly wash hands prior to putting on gloves.
If only using the rear slicer in the morning, clean it after use so food debris does not sit on it all day.
Store all foods in walk in cooler and reach in refrigerators/freezer according to cook temperature. Observed frozen chicken stored over beef and breads. Keep lemons covered at drink station. All foods must be stored 12 inches from the floor. Shelving in walk in cooler was less than 12 inches from the floor.
1.5
11.
Clean and sanitize tomato slicer. Observed debris build up on slicer.
1.5
17.
Keep all potentially hazardous cold foods 45F or below. Sliced tomatoes are a potentially hazardous food. Sliced tomatoes 55F.
0.0
21.
Hot water was 126F during inspection then dropped to 118F. Owner turned hot water heat up during inspection.
1.5
36.
Shelves inside front line refrigerator are rusty. Repair or remove any equipment that is not in working order.
0.5
38.
Provide test strips to determine the sanitizer strength. Test strips were present, but it appeared as if the strips had been dropped in water and were a greenish color.
0.5
39.
Closet maid wall mounted shelves are not approved for use in food prep and utensil washing areas.
0.5
40.
Clean all shelving in kitchen, walk in cooler, and reach in coolers.
0.5
49.
No documentation of approved training - no credit awarded.
Fountain drink nozzles were dirty. Worker cleaned during inspection.
1.5
21.
Hot water was 118F during inspection. Owner turned hot water heat up during inspection.
1.5
36.
Exterior of 2 door Beverage Aire freezer and interior of front line 2 door Beverage Aire refrigerator are deteriorating and in poor repair. Shelves inside front line refrigerator are rusty. Replace damaged refrigerator door gaskets.
1.0
39.
Closet maid wall mounted shelves are not approved for use in food prep and utensil washing areas.
0.5
40.
Wall mounted shelves, microwave, fan guard in walk-in, bag holder, and plastic blade guard on front slicer needs cleaning.
0.5
45.
Clean ceiling in walk-in cooler.
0.5
46.
Replace several blown lights in rear of kitchen. Shield light bulb under hood system.
0.5
47.
Provide dunnage racks to remove large amount of drinks off floor in back hallway.
0.5
General Comments
Do not store personal items on shelf behind microwave. Organize storage shelves so tool, utensils, and foods are not co-mingling.
REMOVE NON-APPROVED FOOD CONTAINERS. ALL FOOD CONTAINER SHALL BE NSF/ANSI OR EQUAL.
1.0
17.
REPLACE RUSTY WIRE SHELVES INSIDE REACHIN COOLER.
1.0
18.
PROVIDE 130F HOT WATER AT GARBAGE CAN WASH, UTENSIL AND PREPARATION SINKS. WATER TEMPERATURE WAS 107F.
2.5
21.
CLEAN WALLS IN TOLIET FACILITIES AROUND SOAP DISPENSERS.
1.0
31.
DO NOT STORE CHEMICALS ABOVE FOOD OR FOOD PREPARATION SURFACES. OBSERVED MEDICAL SUPPLIES, MACHINE OIL AND OTHER ITEMS STORED ABOVE FOOD PREPARATION SINK AND TABLE.
2.5
General Comments
DO NOT STORE ITEMS IN RINSE SINK WHEN THE UTENSIL SINK IS SET UP FOR UTENSIL WASHING PROCEDURE. REPLACE MESH NETTING UNDER PAPER WRAP STATION AND ON CLEAN DRAIN BOARD WITH APPROVED NYLON NETTING. STORE PERSONAL ITEMS SEPARATE FROM RESTAURANT ITEMS.
PROVIDE SHIELD ON LIGHT BULB OVER GRILL OR USE PLASTIC COATED BULB.
0.5
General Comments
PROVIDE 50 FT-CANDLES OF LIGHT ON FOOD PREPARATION AND UTENSIL WASHING SURFACES AND 10 FT-CANDLES OF LIGHT IN STORAGE AND OTHER AREAS. REPLACE FOAM SHELF LINER WITH APPROVED BAR NETTING. REPLACE TORN GASKETS. SERVSAFE BROCHURE LEFT.
