3-302.11; Priority; Raw shell eggs (one was punctured )were found being stored above several ready to eat food items. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; While large improvements have been made and all coolers are working properly, a container of cut greens was being stored too highly above an ice bath and was above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Greens were moved from the ice bath into a cooler. Deductions reduced due to large improvements made.
0.0
28.
7-102.11; Priority Foundation; Container of bleach was found with no label. Poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Container of bleach was labeled as needed.
0.0
41.
3-304.14; Core; Damp wiping cloth was found being stored on a prep surface. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. CDI- Wiping cloth was placed in sanitizer during the inspection.
0.0
49.
4-601.11(B) and (C); Core; Several containers were found with sticker residue on their non-food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris.
0.5
55.
6-501.12; Core; Ceiling vents above 3 compartment sink (and clean dishes) and ceiling above prep top cooler have dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
2-102.12 (A); Core; When asked, PIC was unable to provide a valid food protection manager certification (copy of certificate was expired). PIC states that he took the course last week, but the official score/certificate has not arrived yet. Deductions will be taken if PIC has no valid food protection manager certification next inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several potentially hazardous food items in the reach-in freezer below the top shelf were holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded by PIC as needed. Other food recently brought from the freezer was taken to new refrigeration. PIC is contacting maintenance to adjust/repair cooler. Do not store potentially hazardous food in this cooler (below the top shelf) until the cooler has been adjusted/repaired.
1.5
43.
3-304.12; Core; Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers, the utensils shall have a handle that is above the food in order to prevent potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean containers were found closely stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
45.
4-903.11(A) and (C); Core; Large reach-in cooler is not currently able to hold food at the temperature it was intended before (41F or below). Equipment shall be maintained in a state of good repair and properly adjusted.
0.5
56.
6-403.11; Core; Repeat; Employee water bottle stored on shelving with/above food service items. Lockers or other suitable facilities shall be provided for employee storage.
4-601.11 (A); Priority Foundation; Several dishes stored with sticker residue on them in 3-compartment sink area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
16.
4-602.11; Core; Observed black residue inside inner compartment inside ice machine. Equipment such as ice bins and enclosed components of equipment such as ice markers shall be thoroughly cleaned. Please clean ice machine and inner compartment.
0.0
28.
7-201.11; Priority; Two containers of over-the-counter burn cream stored on shelving over facility plates and utensils. Spray bottle of chemical sanitizer stored on top of box of single-service items. Toxic materials shall be stored where they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Medication and spray bottle removed.
1.0
28.
7-102.11; Priority Foundation; One spray bottle of sanitizer without an identifying label. Working containers used for storage of toxic materials such as cleaners shall be identified with the common name of the material. CDI: Label added.
0.0
49.
4-601.11(B) and (C); Core; Ice build-up inside small reach-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, residue and debris. Repeat Violation. Significant improvement of cleanliness noted.
0.0
56.
6-403.11; Core; Employee water bottles stored on dry storage shelving with food ingredients by walk-in cooler. Employee water bottles stored hanging over on shelving over food ingredients by office door. Lockers or other suitable facilities shall be provided for employee storage.
5-205.11; Priority Foundation; Handwashing sink in salad prep/dishwashing area blocked by stacks of dish trays. A handwashing sink shall be maintained accessible at all times for employee use. CDI: Items moved.
1.0
15.
3-302.11; Priority; Raw shell eggs stored over ready-to-eat sauce inside walk-in cooler. Raw animal foods shall be separated from ready-to-eat foods. CDI: Eggs moved.
1.5
28.
7-102.11; Priority Foundation; One spray bottle of sanitizer without an identifying label. Working containers used for storage of toxic materials such as cleaners shall be identified with the common name of the material. CDI: Label added.
1.0
49.
4-601.11(B) and (C); Core; Minor ice build-up inside reach-in freezers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, residue and debris. Repeat Violation. Significant improvement of cleanliness noted.
0.0
54.
5-501.114; Core; Drain plug missing from shared complex dumpster. Drains in receptacles and waste handling units shall have plugs in place. Repeat Violation.
0.0
56.
6-501.110; Core; Employee protein shake stored inside tall two-door refrigerator above facility food. Two employee water bottles stored hanging over clean utensils and plates. Lockers or other suitable facilities shall be provided for employee storage. CDI: Items moved and stored separately from facility items.
3-501.16 (A)(2) and (B); Priority; TCS food items stored in the middle of two door reach-in cooler are holding above 41F, bruschetta mixture and beans on ice inside prep sink are holding above 41F (see above chart). TCS foods shall be maintained at 41F or less. This is the third time in a row that this violation has been recorded. CDI: Items inside reach-in cooler taken to cool down. More ice added to prep cooler around TCS foods.
3.0
43.
3-304.12; Core; Tongs with the food contact portion hanging inside the splash guard of the oven hand sink. Utensils shall be stored in a clean protected location.
0.5
44.
4-903.11(A), (B) and (D); Core; A few containers nested wet and unable to drain. Cleaned equipment and utensils shall be stored in a self-draining position.
0.0
49.
4-601.11(B) and (C); Core; Ice build-up inside reach in freezers and around door gaskets. Dust build-up on ceiling vents above 3-compartment sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, residue and debris. Repeat Violation.
0.5
54.
5-501.114; Core; Drain plug missing from shared complex dumpster. Drains in receptacles and waste handling units shall have plugs in place.
3-302.11; Core; Uncovered container of stuffed shells stored in iced reach-in freezer. Food shall be protected from contamination by storing the food inside covered containers.
1.5
16.
4-602.11; Priority; Facility meat slicer with food residue left on it after prior use over 4 hours ago. Potentially hazardous food equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer broken down to be cleaned.
1.5
16.
4-601.11 (A); Priority Foundation; Dishes stored with sticker residue on them in 3-compartment sink area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Repeat Violation. CDI: Dishes moved to be cleaned.
0.0
16.
4-602.11; Core; Pink and black residue observed on ice maker portion of facility ice machine. Equipment such as ice bins and enclosed components of equipment such as ice markers shall be thoroughly cleaned. Repeat Violation.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All potentially hazardous food items inside two-door reach-in refrigerator holding above 41F and ambient air reading 48F. Rollatini dated 12/9 holding at 43/44F in the center. Time/Temperature control for safety food shall be maintained at 41F or less. CDI: Items inside reach-in moved or discarded. Cooler called for repair during inspection.
1.5
28.
7-206.11; Priority; Household only roach pesticide being used inside facility kitchen. Pesticides shall meet the requirements specified in 40 CFR 152 Subpart 1 - Classification of Pesticides. CDI: PIC discarded household pesticide during inspection.
1.0
28.
7-201.11; Priority; Over the counter cough syrup stored with facility food-contact items. Toxic materials shall be stored where they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Cough syrup moved.
0.0
33.
3-501.15; Priority Foundation; Large, deep lidded containers of pasta attempting to cool inside walk-in cooler. Lots of cooling happening inside walk-in cooler, may be overwhelming unit. Cooling shall be accomplished by placing food in shallow pans, separating into smaller portions, using rapid cooling equipment, stirring the food in a container placed in ice water, using containers that facilitate heat transfer, adding ice as and ingredient, or other effective methods. CDI: Pasta moved to thinner portions.
0.5
39.
3-305.11; Core; Produce stored on the floor inside walk-in cooler. Walk-in cooler is at full capacity. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
0.0
49.
4-601.11(B) and (C); Core; Ice build-up inside reach in freezers and around door gaskets. Dust build-up on fan guard inside walk-in cooler and oscillating fan in kitchen area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, residue and debris. Repeat Violation.
0.0
54.
5-501.114; Core; Drain plug missing from shared complex dumpster. Drains in receptacles and waste handling units shall have plugs in place.
4-601.11 (A); Priority Foundation; Several clean dishes stored with old date marking stickers on them in 3-compartment sink area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Repeat Violation. CDI: Dishes moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS food items inside tall reach-in cooler holding above 41F (see above chart). Time/Temperature control for safety foods shall be maintained at 41F or less. CDI: Tomatoes discarded. Technician called to repair cooler.
1.5
25.
3-603.11; Priority Foundation; Reminder portion of consumer advisory was cut off during printing. Restaurant menus did not contain full consumer advisory statement. A reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or eggs may increase your RISK of foodborne illness, especially if you have certain medical conditions. CDI: Menus were corrected and reprinted with full consumer advisory statement during inspection.
0.5
39.
3-305.11; Core; Open packaged food items inside reach-in freezer with significant ice build-up. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
0.0
43.
3-304.12; Core; Several tongs hanging on splash guard with food-contact portion exposed to splash from nearby hand washing sink. Utensils shall be stored in a clean, protected location.
0.0
47.
4-202.11; Priority Foundation; Several multiuse food containers and lids observed with severe cracks or breaks in the plastic. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions and pits. CDI: Items discarded.
0.5
49.
4-601.11(B) and (C); Core; Significant ice build-up inside reach-in freezer unit in main kitchen area, and exterior door ice build up on hallway reach-in freezer unit. Grease build-up on hood ventilation system. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, residue and debris. Repeat Violation.
0.5
54.
5-501.114; Core; Drain plug is missing from shared facility dumpster. Drains in receptacles and waste handling units for refuse, recyclables and returnables shall be drain plugs in place.
0.0
General Comments
Significant improvement of cleanliness noted from last inspection.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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. CDI: No points deducted. Information sent to PIC during inspection.
0.0
15.
3-302.11; Priority; Food employee prepping raw chicken on top of flip top. Facility is extremely limited for space for prepping raw chicken. Food shall be protected from cross contamination by separating raw animal foods from cooked, ready-to-eat foods during storage, preparation, holding, or display. CDI: Employee sanitized the space after the chicken was prepped there, but it is a ready to eat prep area.
0.0
16.
4-601.11 (A); Priority Foundation; Observed food and sticker residue on several clean plates and dishes throughout kitchen. Food residue on meat slicer blade in back kitchen area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dirty items brought to dish area to be cleaned.
1.5
16.
4-602.11; Core; Observed black residue inside inner compartment inside ice machine. Equipment such as ice bins and enclosed components of equipment such as ice markers shall be thoroughly cleaned. PIC to thoroughly clean ice machine and inner compartment.
0.0
20.
3-501.14; Priority; Container of meatballs from 12am the previous night did not reach 41 within the 6-hour time window (see above chart). Cooked potentially hazardous foods shall be cooled within 2-hours from 135F to 70F, within a total of 6-hours from 135F to 41F. CDI: Meatballs were discarded.
1.5
29.
8-103.12; Priority Foundation; Facility is parcooking chicken but is not maintaining cooling logs as part of their procedures. The permit holder shall maintain and provide to the regulatory authority records that demonstrate that procedures for monitoring critical control points, verification of the effectiveness of the operation or process, and necessary corrective actions. PIC to ensure employees are following the full procedures for parcooking. VR: EHS to return to check logs within 10 days (2/24/2022).
1.0
33.
3-501.15;v Priority Foundation; Meatballs failed to cool thoroughly within 6-hours inside large, deep, covered container over night. Lots of cooling happening inside walk-in cooler, may be overwhelming unit. Cooling shall be accomplished by placing food in shallow pans, separating into smaller portions, using rapid cooling equipment, stirring the food in a container placed in ice water, using containers that facilitate heat transfer, adding ice as and ingredient, or other effective methods. CDI: PIC discarded meatballs. Consider using pre-chilled pans to cool food on inside walk-in cooler.
0.5
35.
3-501.13 ; Priority Foundation; Observed reduced oxygen packaged fish not cut or removed from package before thawing inside tall two door refrigerator. Reduces oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from reduces oxygen environment. CDI: Food staff cut packaging of thawed fish.
0.5
43.
3-304.12; Core; Observed a pair of tongs hanging off the handles of a hot box with the food contact end exposed to contamination from employees bumping into them. Observed several knives stored in between uses in dirty crevasses of prep tables. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment, or in a clean protected location. CDI: Utensils were moved to clean locations.
0.5
47.
4-501.11; Core; Several shelving units throughout kitchen with rust on them. Equipment shall be maintained in a state of good repair. PIC to have shelving units replaced.
0.0
49.
4-601.11(B) and (C); Core; Several gaskets on cooling units were soiled and dirty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt or food residue. PIC to have gaskets cleaned.
0.0
51.
5-203.14; Priority; No backflow observed on ice machine. A plumbing system shall be installed to preclude backflow of a solid, liquid or gas contaminate into the water supply system at each point of use. CDI: EHS educated PIC on back flow prevention device. PIC to have back flow prevention device (dual check valve) installed.
0.0
General Comments
Inspection lead by Peri Sellew.
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
4-901.11; Core; Found some clean inverted food containers stacked while wet on wire shelf by dishwash area. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Broken handle of pizza prep reach in cooler left side. Gaskets torn on same unit. Equipment shall be kept in good repair. Replace gaskets and handle.
0.5
49.
4-601.11(B) and (C); Core; Soil build-up on hinge areas of roll top coolers and some wire shelving. Non-food contact services shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Some soil build-up along coving. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
No recipient signature required due to covid restrictions.
*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. Follow-Up: 07/11/2020
*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. Follow-Up: 11/30/2019
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
***Ideally the disclosure and reminder (consumer advisory) statement should be a footnote on the side of the menu where the asterisked (*) menu item is located. The back of the menu does not have any items that have raw or undercooked ingredients. Please change this at your next reprint. ***
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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 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.
HANDWASHING DISCUSSION: Remember that food workers' hands must be washed upon coming into kitchen from bathroom or from outside BEFORE putting on gloves or touching any other thing in kitchen. Also, after contaminating gloves (with raw meat, for example), they shall be discarded and hands are to be washed before handling other items in kitchen.
Cooling log is difficult to understand. Insure that employees are entering data appropriately. Insure all employees understand the cooling procedures. Provide written procedures for making lasagna. Include par-cook and final cooking tempertures & cooling temperatures. Submit cooling log also. Investigated complaint. Manager talked with complaintant. Manager states that several pork and salads were served but no one else became sick. Did not observe any food temperature or food handling issues with the pork and salad.
Cool lasagna in shallow pans and loosely covered in walk-in cooler.
1.0
26.
Label all dry food containers.
0.0
34.
Store eating utensils on a clean dry surface. Do not store in unclean containers or on top of lines in containers. Store ice scoop in a clean, dry container. Provide a splash shield on left and right side of wire rack used for storing clean plates.
0.5
36.
Replace torn gaskets on reach-in refrigerators.
0.5
40.
Clean hinges on reach-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not place plates of food on top of other foods unless an approved liner is placed between the plate and the food. Observed plate of salmon on top of other salmon without liner. Do not store raw salmon above vegetables in reach-in cooler. Do not store food on the floor in the walk-in cooler. Box of bread was on the floor. Manager removed. Manager discarded salmon. Do not store plates of food next to handwash lavator. Provide 18" separation or a splash shield.
3.0
11.
Insure all bottles of sanitizer are at 200ppm to 400ppm quatenary ammonium. One bottle of sanitizer was less than 200ppm when checked with quat test strips. Sanitizer bottle was discarded.
Remove mold inside ice machine. Manager had ice machine cleaned during inspection
1.5
17.
Maintain noodles at 45F or below. If placing noodles and other pasta on ice must provide a mixture of ice and water and frequent stirring. Temp was 50F.
2.0
23.
Cool roasted tomatoes in shallow pans and loosely covered in walk-in cooler.
1.0
33.
Do not store knives between equipment.
1.0
34.
Do not store unclean towels on top of clean cutting boards.
0.5
40.
Clean dough mixer.
0.0
45.
Clean floors and walls under and behind equipment in the kithen and utensil washing area.s
1.0
46.
Provide 50 ft-candles of light on food prep and utensil washing surfaces.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
4. Must wear gloves when preparing ready-to-eat foods such as bruchetta.
In walk-in cooler, found uncovered uncooked mushrooms and apple dumplings. Unless foods are cooling down, keep all foods covered while in storage.
0.0
19.
Found one unlabeled spray bottle with blue liquid by back office. Properly label all chemical spray bottles to denote contents...Maintain all chemicals below and away from food equipment (Robot Coupe base).
0.0
21.
Hot water at 3-compartment sink went up to 129F and then back down to 126F and then slowly started to increase again. The hot water at this sink shall be a minimum of 130F at all times during operation.
0.0
23.
In reach-in refrigerator, found covered container of cooked chicken breasts at 57-58F after about 4-5 hours. Container was filled to height of 8 inches with chicken...In walk-in cooler, found container with 4-6 inch depth of cream sauce that was cooling down (container was uncovered)...To cool foods down quickly, loosely cover them OR completely uncover them as long as there is no possibility of overhead contamination...Use shallow pans of 2 to 4 inch food depth...For cooked chicken breasts, spread them in one layer on cookie sheet pan...When cooling soups, sauces, etc., use ice-water bath up to level of food in containers and stir food frequently...Remember that foods must be cooled rapidly from 135F to 70F with 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check food temperatures for proper cool down...Once foods have been cooled completely to 45F or less throughout the entire product, they may be put into larger containers and covered tightly...Other ways to cool foods rapidly: use freezer units, add ice to water to cool down hot pasta, pre-chill raw tomatoes and salad ingredients before cutting or preparing.
1.0
26.
Found a few unlabeled containers of salt/sugar. Properly label these containers to denote contents.
0.0
28.
Observed a few live cockroaches in the mop sink/can wash area. Also found a few flies in kitchen area. Rid the premises of these insects using methods approved for food service establishments.
1.0
34.
Found several clean knives stored between food prep table and wall in food prep area. Also found spatula stored in crack above 3-compartment sink. Do not store utensils in these area since it is not possible to clean these areas. Consider keeping knives on magnetic knife strip.
0.5
35.
Found many formed plastic food buckets stored as clean with other clean utensils. Once original food contents have been removed, these buckets must not be reused for food storage--buckets shall be discarded or put in recycle bin.
0.5
36.
Found several cracked and damaged bus tubs, lids, and food utensils. Discard these items and replace as necessary...Re-surface or replace the stained cutting boards with deep knife cuts since they are no longer easy to clean...Replace corroded or rusty shelving with shelves that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Behind sink areas, ensure caulk is smooth and easily cleanable. In many areas the caulking is very rough and hard to clean...Remove the cardboard placed between metal panels in ventilation hood and caulk areas in vent hood where caulk is peeling or damaged...Remove stickers and sticky residue from exteriors of food containers...Discontinue using hard-to-clean crates as food storage containers...Remove the ice build-up on exterior door frame of 2-door small freezer. Repair any damaged gaskets on this unit to ensure gaskets seal properly (and so there are no open gaps/gaskets).
0.5
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink drainboards and piping under this sink...Clean the soiled dry storage shelving (some very dusty)...Clean the soiled pipes under 3-compartment sink and under ice bin in waitress area...Clean the soiled caulked areas behind handsink in front wine service area.
0.5
45.
Clean the soiled floor corners in dishwashing area. Replace/repair caulking in these corners so these areas are easy to clean...Clean the soiled floor drain under soda/ice dispensing area in waitress station and the soiled flooring around dishwashing area...Seal the holes in walls in dishwashing, food preparation and mop sink/can wash area so these surfaces are smooth and easily cleanable (and so holes cannot be harborage areas for insects).
0.5
46.
Clean the dusty ceiling vent grates in bathrooms...Found many areas in establishment with inadequate illumination: over 3-compartment sink area it was 19-36 foot-candles (fc); over many food preparation areas and cooking surfaces it was 16 to 45 fc; over pizza make line top area it was 34-43 fc; over front wine service and waitress area behind bar it was .1 to .5 fc over many surfaces; over waitress/soda station it was 10-11 fc...Provide at least 50 fc of shielded light over all food preparation, dishwashing and ice dispensing areas. Provide at least 10 fc of light in all storage areas, walk-in cooler, mop sink/can wash and areas behind bar (for cleaning purposes, light must be at least 10 fc when fully lit in these areas).
0.5
47.
Under 3-compartment sink found many soiled pans and dishes being stored directly on floor and other items stored on floor in other parts of kitchen...Elevate all items above the floor 6 inches if using movable shelving or 12 inches if using stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils.
Found several personal beverages on food preparation top or near food storage areas. Also observed food worker with uncovered glass of beverage. Store all personal drinks covered and consume in a sanitary manner (a straw may be used). Store all personal drinks below and away from food, food preparation areas, food/beverage equipment and utensil storage areas and disposable food/beverage containers.
1.5
10.
In reach-in freezer, found raw vacuum packed salmon and raw poultry above ready-to-eat foods. Store raw meats, fish and poultry according to final cook temperatures (see food storage chart given to manager).
0.0
11.
Observed worker wash a pan in 3-compartment sink and did not sanitize it in the sink or in dishwasher (because it did not fit in dishwasher)...All multi-use dishes/utensils and food containers shall be properly washed, rinsed and sanitized in dishwasher (with chlorine sanitizing rinse) or in 3-compartment sink, using an approved chemical sanitizer (chlorine bleach at 50-200 ppm or quaternary ammonium at 200-400 ppm)...Found food particles on inside of "clean" glass carafes (with narrow necks) in the bar area. Thoroughly clean and sanitize these carafes before storing them. Wash, rinse and sanitize these carafes by hand at 3-compartment sink. A bottle brush would need to be used to thoroughly clean inside carafes.
1.5
23.
Found a number of foods cooling in walk-in cooler but they were tightly covered (cooked chicken patties, lasagna, noodles, raw cut tomatoes). Also, cooling bean/veggie soup was in a large one gallon/two gallon container. To cool foods properly, only loosely cover them OR completely uncover them as long as there is no possibility of overhead contamination...Use shallow pans of 2 to 4 inch food depth...When cooling soups, use ice-water bath up to level of food in containers and stir food frequently...When cooling foods, do not stack them on top of each other. Put them on speed/tray racks or directly on wire shelving to allow walk-in cooler air to circulate around pans or containers of food...Remember that foods must be cooled rapidly from 135F to 70F with 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check food temperatures for proper cool down...Once foods have been cooled completely to 45F or less throughout the entire product, they may be put into larger containers and covered tightly...Other ways to cool foods rapidly: use freezer units, add ice to water to cool down hot pasta, pre-chill raw tomatoes and salad ingredients before cutting or preparing.
1.0
26.
Found many unlabeled containers and small zip-lock bags of dry food products (spices, flour, etc.). Properly label these containers and bags with their contents.
0.5
34.
Found many clean food utensils stored in soiled containers. Clean these storage containers...Found some clean food containers being stacked while wet. Completely air dry these items before stacking them...Observed worker using cloth towel to dry clean wet pan. All food containers and pans shall be air dried--not towel dried.
0.5
35.
Observed a few unprotected take-out food containers and pizza boxes. Store these items in their original packaging or inverted to prevent them from contamination...Found small plastic bowl and ramekins (without handles) in dry foods. Do not store these items in this manner. When dispensing foods, only use scoops or spoons with extended handles.
0.5
36.
Found many cracked and damaged food containers, lids, metal grater and food scale. Discard these items and replace as necessary...Re-surface or replace the stained cutting boards with deep knife cuts since they are no longer easy to clean...Replace corroded or rusty shelving with shelves that meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the soiled shelving under plastic matting where wine glass are stored...Clean the soiled dry storage shelving (some very dusty)...Clean the soiled pipes under 3-compartment sink and under ice bin in waitress area.
0.5
45.
Clean the soiled wall behind/under 3-compartment sink and the soiled walls/floor in mop sink/can wash...Clean the soiled floor drain under soda/ice dispensing area in waitress area...Replace the few fissured (with holes) ceiling panels above food prep table/floor mixer. Only use panels that are smooth and easily cleanable and without holes.
0.0
46.
Clean the soiled pizza ventilation hood and filters...Found many areas in establishment with inadequate illumination: over kitchen ice machine--27 ft-candles (fc), over waitress station ice dispensing bin/soda dispensing area--13 fc, over many food preparation surfaces--29-44 fc, 3-compartment sink area/dishwasher--22-33 fc, wine service and waitress area behind bar--.1 to 4 fc. Provide at least 50 fc of shielded light over all food preparation and ice dispensing areas. Provide at least 10 fc of light in all storage areas, walk-in cooler, mop sink/can wash and areas behind bar (for cleaning purposes, light must be at least 10 fc when fully lit in these areas).
0.5
47.
Under 3-compartment sink found many soiled pans and dishes being stored directly on floor...Also in storage, found catering cambros stored on floor...Elevate all items above the floor 6 inches if using movable shelving or 12 inches if using stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Ricotta (50 degrees F), lasagna (49 degrees F), pasta (50 degrees F), cream (49 degrees F) observed in walk in cooler. Immediate temperature violations CDI by relocating or rapidly recooling. Cooler observed to be blowing air at approximately 40 degrees F, and numerous products observed to be at 47 degrees F or below. Cooler is used for cooling and is frequently opened to retrieve product. Recommend that establishment take steps to move cooling to ice baths rather than cooling in this unit. Recommend that management train staff to minimize visits into walk in cooler and to ensure that door is securely closed between visits. Recommend that management put temperature logs into effect for this and other coolers. Follow up visit to be performed on Wednesday, 6/23/10. Failure to demonstrate that cooler is properly holding foods at that time may result in order to have unit serviced or requirement that establishment implement risk control plan.
2.0
19.
Sanitizer spray bottles observed to be not labeled. Ensure that all containers of toxic materials, including sanitizers, are properly labeled.
1.5
34.
3 pans observed to have been stacked for storage while wet. Continue to work with staff to improve air drying procedures.
0.0
39.
Grey wall mounted shelving not approved. Shelving being used only for packaged single service goods and other non-food, non-utensil items at time of inspection. Failure to maintain in good repair or use of shelving for foods, utensils, or open single service items may result in loss of points and order to remove and replace with approved shelving.
0.0
40.
Surfaces in canwash area, dry storage shelving, cooler gaskets, exteriors of coolers and oven observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors observed to be not clean under equipment. Walls observed to be damaged near pizza prep area and at back room prep table. Maintain floors, walls, ceilings clean and in good repair.
0.5
47.
Organize back mechanical closet to allow monitoring for pests and cleaning. Storage spaces shall be kept clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommend that single service items not be stored in customer accessible portion of establishment. If no other options available, continue to ensure that only closed cases are kept in this area and monitor for tampering. Hot water at restrooms observed to be 130+ degrees F. Recommend installing tempering valves or taking other measures to reduce scald risk at restroom handsinks by lowering hot water temperature to approx 110 degrees F. PLEASE NOTE: Steps taken to reduce scald risk shall not affect ability to provide hot water of at least 130 degrees F to the kitchen for warewashing and other cleaning. Person in charge states that some construction may be done in the near future. ***Management states that ongoing construction work may be re-purposed prior to completion. Please contact Jessica Sanders with Wake County Plan Review at 919-856-7417 for approval of changes to any previously approved plans.***
Small amount (< 1/4 cup) of bruchetta topping left in bowl after preparation of product observed at 64 degrees F. Fully empty bowl between batches or refrigerate to ensure that potentially hazardous tomatoes are not left at room temperature and shared between consecutive batches of product. Product voluntarily discarded.
0.0
23.
Cut tomatoes and cooked eggplant observed cooling in deep plastic containers in reach in cooler. Lasagna observed cooling covered in walk in cooler in stacked pans. (All violations observed within first two hours of cooling process and cooling methods CDI.) Potentially hazardous foods shall be cooled by approved methods, such as cooling uncovered in shallow pans in refrigeration, cooling on an ice bath, adding ice as an ingredient, or other effective methods. Do not cool foods in reach in coolers, as they are designed to hold foods at a constant temperature, not rapidly cool foods from high temperatures.
1.0
34.
Pans observed stacked for storage while wet. Wares shall be fully air dried prior to tightly stacking for storage.
0.5
36.
Numerous cooler gaskets observed to be torn and not easily cleanable - replace and maintain in good repair.
0.5
39.
Grey wall mounted shelving not approved. Shelving being used only for packaged single service goods and other non-food, non-utensil items at time of inspection. Continued use of this shelving may result in loss of up to one point on future inspections. Failure to maintain in good repair or observed use of shelving for foods, utensils, or open single service items may result in order to remove and replace with approved shelving.
0.0
40.
Surfaces in canwash area, water heater, dry storage shelving, cooler gaskets, hood cowl and filters observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Walk in cooler floor at entry into cooler observed to have significant damage and missing portion of floor. Repair or replace floor promptly to prevent water entry into subfloor and eliminate potential for significant additional damage.
0.5
47.
Organize back mechanical closet to allow monitoring for pests and cleaning. Storage spaces shall be kept clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommend that single service items not be stored in customer accessible portion of establishment. If no other options available, continue to ensure that only closed cases are kept in this area and monitor for tampering. Hot water at restrooms observed to be 130+ degrees F. Recommend installing tempering valves or taking other measures to reduce scald risk at restroom handsinks by lowering hot water temperature to approx 110 degrees F. PLEASE NOTE: Steps taken to reduce scald risk shall not affect ability to provide hot water of at least 130 degrees F to the kitchen for warewashing and other cleaning. Person in charge states that some construction may be done in the near future. ***PLEASE CONTACT JESSICA SANDERS WITH WAKE COUNTY PLAN REVIEW AT 919-856-7417 PRIOR TO ANY CONSTRUCTION WORK FOR INFORMATION ON PERMIT REQUIREMENTS. PROPOSED CONSTRUCTION AS DESCRIBED BY MANAGEMENT WILL REQUIRE APPROVAL FROM WAKE COUNTY PLAN REVIEW PRIOR TO COMMENCEMENT OF CONSTRUCTION. FAILURE TO OBTAIN PROPER APPROVAL CAN RESULT IN STOP-WORK ORDERS AND POTENTIAL PERMIT ACTION.***
Dish machine not in good repair - fails to provide sanitizer during rinse cycle. Wares shall be manually sanitized until dish machine repaired to provide 50-200 ppm chlorine sanitizer during rinse cycle. Have dish machine repaired - to be verified by followup visit on 7/1/09.
1.5
21.
Hot water observed to momentarily lose pressure and drop to 96 degrees, then recover to 130 . Continue to monitor hot water. Establishment shall have hot water of at least 130 degrees F available at all times.
0.0
23.
Chicken breasts observed cooling in deep plastic container in reach in freezer. Cut tomatoes observed cooling on prep line on very shallow ice contacting only bottom of pan. (Observed within first two hours of cooling process and cooling methods CDI.) Potentially hazardous foods shall be cooled by approved methods, such as cooling uncovered in shallow pans in refrigeration, cooling on an ice bath, adding ice as an ingredient, or other effective methods.
1.0
34.
Knives observed stored in not-cleanable gap between table and wall. Utensils shall be stored on a clean surface. Do not store utensils in gaps between pieces of equipment or between equipment and wall.
0.5
36.
Replace not-easily cleanable three compartment sink faucet.
0.0
43.
No towels available at front kitchen handwash sink. Keep all handwashing sinks stocked with soap and paper towels.
1.0
45.
Floors not clean and large area of wall damage observed under waitstaff station/BiB storage area. Maintain floors, walls, and ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water at restrooms observed to be 130+ degrees F. Recommend installing tempering valves or taking other measures to reduce scald risk at restroom handsinks by lowering hot water temperature to approx 110 degrees F. PLEASE NOTE: Steps taken to reduce scald risk shall not affect ability to provide hot water of at least 130 degrees F to the kitchen for warewashing and other cleaning. Person in charge states that some construction may be done in the near future. ***PLEASE CONTACT JESSICA SANDERS WITH WAKE COUNTY PLAN REVIEW AT 919-856-7417 PRIOR TO ANY CONSTRUCTION WORK TO SEE WHAT PERMIT REQUIREMENTS ARE. SOME CONSTRUCTION ACTIVITIES REQUIRE THE ISSUANCE OF A NEW FOOD PERMIT.***
Kitchen handwash sink partially blocked with rolling cart - maintain all handwash sinks fully accessible to promote proper handwashing.
0.0
10.
Reach in freezer in back hall observed to have small quantity of ingredient items in addition to frozen pre-packaged food items for retail sale. Store ingredient items inside kitchen away from public access.
0.0
11.
Dish machine not in good repair - fails to provide sanitizer during rinse cycle. Wares shall be manually sanitized until dish machine repaired to provide 50-200 ppm chlorine sanitizer during rinse cycle. Mold growth observed on leading edge of ice machine ice shield. Maintain ice machine clean. Proper functioning of dish machine and cleanliness of ice machine to be verified during followup visit on 3/4/09.
1.5
19.
Properly mixed sanitizer spray bottles not labeled - label.
0.0
23.
Chicken and lasagna observed cooling with no temperature control after dropping below 135 degrees F. Eggplant observed cooling in deep covered plastic container in walk in cooler. Foods in the process of cooling shall be actively cooled once foods reach 135 degrees. Active cooling can include placing uncovered in thin layers in walk in cooler, cooling in ice baths, adding ice as an ingredient, cooling in small portions, cooling in containers made of materials designed to facilitate heat transfer or other effective methods. Corrective actions taken to cool foods within time frame required on line #14.
1.0
30.
Chef coats and personal clothing observed stored hanging from shelving also used for storage of foods. Store work clothing and personal items in designated area away from food and utensil storage.
0.5
34.
Pans observed stacked while wet at clean wares storage shelving. Wares shall be air dried prior to storage.
0.5
36.
Bag in box shelving at drink station not in good repair and not designed to be easily cleanable. Cabinets behind half -wall at front of establishment not in good repair/not cleanable. Repair or replace BIB rack and cabinet doors behind half-wall. One of two faucets at warewashing area observed to be unable to provide isolated cold water - repair valves to function correctly.
0.5
40.
Speed racks, metro shelving, bag in box shelving, tops of tall equipment, surfaces in can wash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Clean floor under bar cooler.
0.0
46.
Lighting at warewashing area observed to have dim/burned out bulbs - replace dim/missing bulbs. Light levels may be verified with light meter at time of next inspection.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water at restrooms observed to be 130+ degrees F. Recommend installing tempering valves or taking other measures to reduce scald risk at restroom handsinks by lowering hot water temperature to approx 110 degrees F. PLEASE NOTE: Steps taken to reduce scald risk shall not affect ability to provide hot water of at least 130 degrees F to the kitchen for warewashing and other cleaning. Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection. Person in charge states that some construction may be done in the near future. ***PLEASE CONTACT JESSICA SANDERS WITH WAKE COUNTY PLAN REVIEW AT 919-856-7417 PRIOR TO ANY CONSTRUCTION WORK TO SEE WHAT PERMIT REQUIREMENTS ARE. SOME CONSTRUCTION ACTIVITIES REQUIRE THE ISSUANCE OF A NEW FOOD PERMIT.*** Follow-Up: 03/04/2009
Kitchen handwash sink partially blocked with trash can - maintain all handwash sinks fully accessible to promote proper handwashing.
0.0
11.
Food debris observed on several pans and plates stored as clean. Ensure that all wares are fully washed, rinsed, and sanitized prior to storage. Mold observed along leading edge of ice shield in ice machine. Maintain ice machine clean.
1.5
14.
Chicken cited on #23 observed to be at 74 degrees after approximately 90 minutes cooling time. Establishment corrected cooling methods and cooled to near 45 degrees within 30 minutes. Reminder: All foods shall be cooled from 135 to 70 degrees F within two hours and from 70 to 45 degrees F within four hours.
0.0
23.
Chicken observed to be cooling in deep covered plastic container. Foods in the process of cooling shall be actively cooled once foods reach 135 degrees. Active cooling can include placing in thin layers in walk in cooler, cooling in ice baths, adding ice as an ingredient, cooling in small portions, cooling in containers made of materials designed to facilitate heat transfer or other effective methods.
1.0
39.
"Fry Daddy" home-model fryer observed in kitchen. All equipment shall be NSF approved or equivalent - remove. Shelving used for air drying utensils not NSF approved - replace with NSF approved shelving. Unapproved shelving observed used for storage of cased non-food items. This shelving may be used for storage of cased non-food products, but shall be replaced with approved shelving when no longer easily cleanable. Clothes hangers used for storage hooks for utensils. Replace with easily cleanable utensil storage hoods or remove.
0.5
40.
Interior of bar cooler, shelf and table behind bar, shelving under soda machine, shelving near dough roller observed not clean. Maintain all non-food contact surfaces clean.
0.5
45.
Floors not clean (esp around and under ice machine and at entrance to walk in). Walls not clean behind water heater. Maintain floors, walls, and ceilings clean.
0.5
46.
Ceiling vent in kitchen rusting. Light shield in kitchen cracked with hole. Maintain ventilation and lighting clean and in good repair.
0.5
47.
Items in storage room near back door disorganized and jumbled to the point of impeding ability to clean space and monitor for pests. Maintain storage areas clean.
CHICKEN OBSERVED ON SPEEDRACK AT 63 DEGREES. ORZO SALAD OBSERVED ON PREP LINE AT 54 DEGREES. FOODS IN THE PROCESS OF COOLING SHALL BE ACTIVELY COOLED ONCE FOODS REACH 135 DEGREES. ACTIVE COOLING CAN INCLUDE PLACING IN THIN LAYERS IN WALK IN COOLER, COOLING IN ICE BATHS, OR OTHER EFFECTIVE METHODS. ENSURE THAT FOODS ARE AT PROPER TEMPERATURES PRIOR TO PLACING ON PREP LINES. CORRECTED DURING INSPECTION (COS)
2.5
3.
READY TO EAT PASTAS AND PANCETTA OBSERVED STORED BELOW RAW GROUND MEAT AND RAW CHICKEN IN UNDERCOUNTER FREEZER. CONTAINER OF RAW CHICKEN OBSERVED STORED IN CONTACT WITH BAG OF PRODUCE IN WALK IN COOLER. RAW ANIMAL FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS. REORGANIZE ALL COOLERS AND FREEZERS TO REMOVE POTENTIAL FOR CONTAMINATION. IN ADDITION, ENSURE THAT READY TO EAT FOODS WITH HIGHER COOKING TEMPERATURES, SUCH AS POULTRY, ARE STORED TO NOT CONTAMINATE RAW ANIMAL FOODS WITH LOWER COOKING TEMPERATURES, SUCH AS WHOLE MUSCLE BEEF. REORGANIZE ALL COOLERS AND FREEZERS TO REMOVE POTENTIAL FOR CONTAMINATION - TO BE VERIFIED BY FOLLOWUP VISIT ON 1/29/08. COOKED CHICKEN BREAST OBSERVED STORED IN CONTACT WITH APRON ON SPEEDRACK - CORRECTED DURING INSPECTION.(COS) PRODUCE AND BREAD OBSERVED STORED IN NON-FOOD GRADE BAGS. STORE FOODS ONLY IN CONTAINERS CONSTRUCTED FROM FOOD-GRADE MATERIALS - CORRECTED DURING INSPECTION.(COS) FOOD PREPARATION ACTIVITIES OBSERVED AT THREE COMPARTMENT SINK WHILE WAREWASHING TAKING PLACE. FOOD PREPARATION SHOULD NOT BE DONE AT THREE COMPARTMENT SINK, ESP. DURING WAREWASHING. PREP SINK IS PRESENT BUT FILLED WITH ICE TO HOLD PRODUCT TO BE PREPARED. PROVIDE ADDITIONAL PREP SINKS OR COLD HOLD EQUIPMENT IF NECESSARY TO FREE UP PREP SINK SPACE. IMMEDIATE VIOLATION CORRECTED DURING INSPECTION.(COS) NOT CLEAN TOWELS OBSERVED STORED AGAINST FOOD CONTAINERS IN PREP AREA - CORRECTED DURING INSPECTION.(COS)
2.5
11.
SANITIZER IN THREE COMPARTMENT SINK WHILE SANITIZING TAKING PLACE OBSERVED TO BE LESS THAN 150 PPM QUAT. APPROVED RANGE FOR QUAT SANITIZER IS 200-400 PPM. ENSURE THAT SANITIZER WATER IS CHANGED OUT REGULARLY, AS IT WILL DEGRADE OVER TIME AND WITH USE. CORRECTED DURING INSPECTION. (COS)
2.5
15.
PANS OBSERVED STORED ON NOT-CLEAN METRO SHELVING AT PIZZA OVEN. WARES SHALL BE STORED ON CLEAN SURFACE - MAINTAIN CLEAN. SEVERAL WARES OBSERVED TO BE STACKED WHILE WET ON CLEAN WARES RACK. ENSURE THAT ALL WARES ARE FULLY AIRDRIED PRIOR TO STORAGE.
1.5
17.
METRO STORAGE SHELVING, WOOD SHELVING BENEATH SODA FOUNTAIN, NON-FOOD CONTACT SURFACES OF SODA FOUNTAIN, HOOD FILTERS AND COWLING OBSERVED NOT CLEAN - MAINTAIN ALL NON-FOOD CONTACT SURFACES CLEAN.
1.0
32.
STORAGE ON SODA CRATES OBSERVED THROUGHOUT. ALL ITEMS STORED IN AREAS USED FOR THE STORAGE OF FOOD SHALL BE STORED AT LEAST 12 INCHES ABOVE THE FLOOR TO FACILITATE PROPER FLOOR CLEANING. MILK AND SODA CRATES NOT APPROVED FOR STORAGE AS THEY DO NOT ALLOW FLOOR CLEANING. PROVIDE ADDITIONAL SHELVING OR DUNNAGE RACKS AS NECESSARY.
0.5
General Comments
ENSURE THAT SANITIZER SPRAY BOTTLES ARE PROPERLY LABELED. REPLACE ONE BURNED OUT BULB UNDER HOOD. ENSURE THAT COOLING HAVE LIDS CRACKED OPEN OR ARE PARTIALLY UNCOVERED TO FACILITATE PROPER COOLING. SEVERAL ITEMS IN UNDERCTR FREEZER OBSERVED TO BE NOT HARD FROZEN - MANAGEMENT INDICATES THAT ORDER WAS RECEIVED A SHORT TIME AGO. MONITOR FREEZER TO VERIFY PROPER OPERATION. GARLIC AND OIL MIXTURE OBSERVED ON PREP TABLE AT PROPER TEMPERATURE BUT NOT UNDER ACTIVE REFRIGERATION - REMINDER: GARLIC AND OIL MIXTURES ARE POTENTIALLY HAZARDOUS AND MUST BE MAINTAINED AT 45 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER AT ALL TIMES. PERMIT EDITED TO ACCURATELY REFLECT OWNERSHIP. NEW COPY OF PERMIT PROVIDED TO OWNER. Follow-Up: 01/29/2008
previously frozen cooked beef in plastic bags is at 50 dgerees F; there are also more bags of defrosted beef than the restaurant expects to use this evening; defrost beef in the refrigerator to maintain the temperature at 45 F or less; chicken cutlets and lasagna are left at room temperature to cool; refrigerated items are left at room temperature during set-up; cream sauce and meat sauce are at 48 F; mozzarella is at 50-59 F; tortellini are at 48 F; the employee who sets up sauces and other items from the refrigerator should finish this task without interruption and then return the foods to the walk-in cooler; cooling procedures : foods can stay at room temperature until they reach 140 F ( chicken cutlets and lasagna ) ; lasagna needs to be placed in an ice bath until it reaches 70 F; then it needs to be in the walk-in cooler ( uncovered ) until it reaches 45 F; do not cover foods that are being cooled ( this will prevent cooling ); bring the temperature from 140 F to 70 F in 2 hours; then from 70 F to 45 F in 4 hours; cover foods once they reach 45 F; small hot foods like meat balls and chicken cutlets can be cooled on baking sheet pans in the walk-in cooler without going through an ice bath; when slicing mozzarella, use smaller, shallow pans and do not overfill the containers; cover and refrigerate each container as soon as you are done slicing
2.5
15.
do not stack wet containers on the air drying rack
1.5
General Comments
GC # 17 : replace torn gaskets ; GC # 29 : increase lighting at all food prep stations ( this includes wait stations, coffe machine, dough press, and bar ) to 50 foot candles
Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Wipe/clean utensil shelving and bins throughout. Store ice bucket inverted down. Replace rusted shelving where ice bucket is stored.
1.5
17.
Wipe/clean shelving throughout(kitchen, walk-in cooler and refrigeration unit). Clean dough press. Clean handles and control knobs to equipment. Wipe/clean base of refrigeration/freezer unit. Repair leaking faucet fixture on 3 compartment sink. Replace broken/split gasket on beer refrigeration unit. Clean soda in-a-box lines and shelving. Replace broken paper towel dispenser.
1.0
28.
Clean floors, walls and ceiling throughout where needed; if needed. Patch/seal holes in walls and repaint. Repair corners of walls. Replace stained and water stained ceiling tiles throughout. Repaint or replace rusted ceiling tile railing. Repair wall near can wash area.
0.5
30.
Thoroughly clean hood system over pizza oven.
0.5
32.
No storage on the floor! Racks and crates may be used as a temporary mean of storage. Provide NSF dunage rack to store cases of beer and wine on.
