Observation: Spray bottles of chemical cleaner stored next to boxes of frying oil on prep table next to chicken fryer. CDI: Spray bottle moved during insepction.
7-201.11; Priority; POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
1.0
47.
Observation: The hood system over the rotisserie oven in the deli was not working/fan cut on not accessible.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
Observation: Areas of accumulation occurring on non-food contact surfaces of deli slicers; Interior floors, walls and ceilings in walk in freezer accumulated with debris.
4-601.11(B) and (C); Core; C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
56.
Observation: The lighting over the rotisserie oven is insufficient due to lightbulbs burned out.
6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT
3-501.16 (A)(2) and (B); Priority; Sliced deli meats inside grab & go case holding above 41F; ambient air reading 43F and rising during inspection. PIC opened case to find cooling unit is frozen over. TCS foods shall be maintained cold at 41F or below. CDI: Deli meats removed from case and emergency work order placed by PIC during inspection.
1.5
49.
4-601.11(B) and (C); Core; Some food debris observed on single-use container shelving. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dirt, and other debris.
7-201.11; Priority; Spray bottle of sanitizer stored on prep service with food items. TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: Spray bottle moved to bottom shelf.
1.0
49.
4-601.11(B) and (C); Core; Minor food debris in gasket of sliding doors on deli case. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dirt, and other debris.
4-501.11; Core; Badly torn hot plate shield on wrapping station and warped gasket observed on cooler door. Equipment shall be maintained in a state of good repair.
0.5
49.
4-601.11(B) and (C); Core; Grease/debris accumulation observed on hood ventilation system above fryer station. Food debris in gasket of sliding doors on deli case. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dirt, and other debris.
4-601.11(B) and (C); Core; Grease accumulation observed on hood ventilation system above fryer station. Minor food debris in gasket of sliding doors on deli case. Notable ice build-up inside walk-in freezer and ice cream freezer where deli desserts are stored. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dirt, and other debris.
4-501.11; Core; Plastic heating pad cover ripped and stained. Equipment shall be maintained in a state of good repair.
0.5
48.
4-501.19; Priority Foundation; Dish water in 3-compartment sink at 100F while actively washing dishes. The temperature of the wash solution in manual ware washing equipment shall be maintained no less than 110F. CDI: Hot water added until water temperature reached 110F.
0.5
49.
4-601.11(B) and (C); Core; Grease accumulation observed on the hood ventilation system above grill/fryer station. Nonfood-contact surfaces of equipment shall be kept fee of an accumulation of dust, dirt, and other residue.
2-501.11; Priority Foundation; There was no written plan for employees to follow when responding to vomit and diarrheal events. Each facility must have a written plan for handling vomit and diarrheal events. CDI-EHS emailed PIC a plan.
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 signature required 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.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*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: Ensure ALL refrigeration (including front open refrigerated display units) are maintaining foods at 41F or less to be able to keep ready-to-eat potentially hazardous foods (RTE PHF) up to 7 days. If RTE PHF can only be kept at 42-45F, these foods must be sold within 4 days or discarded.
Metal stemmed food thermometer used to check food temperatures was very soiled at time of inspection. It shall be washed, rinsed and sanitized after checking food temperatures.
0.0
26.
Found open bags of sugar and flour. Also observed several unlabeled containers of dry foods. Once bags or packages are opened, store leftover dry foods in labeled containers with tight-fitting lids.
0.5
40.
Clean the following soiled surfaces and areas: corner/crevice areas of metal cabinets under slicers--undersides of some food preparation tables/counters, drawer/equipment handles--interior of 3rd sanitizing sink of 3-compartment sink--areas between and under removable bottom panels on hot holding unit--front grates on open customer refrigerated displays--undersides of center opening on coffee self-service cabinet, interior cabinet bottom and condiment storage containers at this counter--exterior of fryer basket on bottom of fryer (large build-up of grease observed)--exteriors and edges of walk-in cooler/freezer doors
0.5
43.
Clean the soiled handwashing sinks in deli area (especially in corners)...The hot and cold water handles on one deli handsink cross together and touch, making it difficult to shut the water off completely at this sink. Adjust levers so they do not cross...Replace the missing/damaged caulk around bases of bathroom toilets.
1.0
44.
Replace the damaged top lids on outside garbage dumpsters.
0.5
45.
Clean the soiled floor tiles in deli area and in storage/riser room off of deli...Replace (and secure down) the drain cover over floor drain in mop sink/can wash near break room...Replace the damaged floor tiles around floor drain in deli area.
0.5
46.
Replace the cracked light shield in one see-thru deli display case (or this shield may be removed completely as long as light fixture below is properly shielded)...Replace the peeling bulbs in deli hot holding unit with similar shatter-proof bulbs...Clean the dusty ceiling vent grate in men`s bathroom and in mop sink/can wash room off of deli...Replace the burned out light bulb below ventilation hood (above fryers).
0.5
48.
Self-closing device to back door near dumpsters was disconnected from door frame so that door is no longer self-closing. Reconnect this device to door frame to make door self-closing.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Suggestion about walk-in cooler: Consider hanging plastic strips at entrance to walk-in cooler to keep warm air out and cold air in walk-in.
In walk-in freezer, found ice dripping onto box of biscuits used for chicken meals (also found ice build-up on other food boxes used in the bakery). Remove ice from packages and place a pan under leaking lines to prevent contamination of food below until leak can be fixed...Found fly cylinder hung only a few inches to right side of one food prep sink. Do not hang fly cylinders in this area to prevent possible contamination of food that is being prepared in food prep sink...Found water soaked boxes with bags of sprinkles inside (possibly water splashed up from floor cleaning activities). To prevent contamination of food, do not splash boxes. Put sprinkles in other non-absorbent easily cleanable containers.
3.0
26.
Found open bag of sugar. Also found a few unlabeled containers of dry food items. Once dry food packages/bags are opened, store leftover food products in labeled containers with tight-fitting lids.
0.0
28.
Found several lives flies in deli area. Rid the premises of these flies using methods approved for food service establishments.
1.0
35.
Found wet areas on metal shelving under plastic bag containing take-out food containers. To prevent contamination of take-out containers, do not splash floor cleaning water onto shelving.
0.0
36.
Repair as necessary the condensation leak in walk-in freezer so that ice does not accumulate on food boxes below (ice observed hanging from pipes)...Discard damaged food container lids and replace as needed...Replace the torn gasket on walk-in freezer door...The hot and cold water handles on one deli handsink crossed together and touches, making it difficult to shut the water off completely at these sinks. Adjust levers so they do not cross...Replace the rusty wire racks on right drainboard of 3-comp. sink.
0.5
40.
Clean the following soiled surfaces and areas: tall mobile tray racks--some corner areas of metal cabinets under slicer areas--undersides of some food preparation tables/counters, drawer/equipment handles--interior of 3rd sanitizing sink of 3-compartment sink--areas between and under removable bottom panels on hot holding unit--front grates on open customer refrigerated displays--undersides of center opening on coffee self-service cabinet.
0.5
43.
Clean (and sanitize) the soiled drinking nozzle on water fountain near bathrooms...Clean the soiled ceramic bottom bases of toilets in bathrooms.
0.0
45.
Clean the soiled flooring in the storage/riser room off of deli...In mop sink/can wash area, remove peeling paint on wall and repaint as needed OR consider providing fiberglass reinforced paneling on wall in this area. Replace (and secure down) the drain cover over floor drain in this mop sink.
0.0
46.
Clean the dusty ceiling vent grates in bathroom and in mop sink/can wash room off of deli.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE: Today observed a faxed copy of verification of hours letter is provided with ServSafe certificate possessed by full time manager or person in charge of deli. Only ORIGINAL verification of training hours letters are accepted with original signature of instructor. No copies, faxes or e-mails of this information is accepted. Bonus points were not awarded today.
In walk-in freezer, found ice dripping onto container of biscuits used for chicken meals. Remove ice from packages and place a pan under leaking lines to prevent contamination of food below until leak can be fixed...Found fly cylinder hung only a few inches to right side of one food prep sink. Do not hang fly cylinders in this area to prevent possible contamination of food that is being prepared in food prep sink.
1.5
16.
Found rotisserie chicken in hot holding unit at 120-134F. After being thoroughly cooked or reheated, all foods in hot holding unit shall be kept at 135F or above.
2.0
23.
Observed a large amount of condensation on interior top part of lids on rotisserie chickens in walk-in cooler, indicating that these chickens were covered when being cooled (preventing them from cooling down properly)...When cooling down hot foods, only partially cover them OR completely uncover them (as long as there is no possibility of overhead contamination) to allow heat and steam to escape. Cool down rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check for properly cool down...Once the foods have cooled to 45F or less, cover them completely.
1.0
25.
One metal stemmed food thermometer used in deli was reading 38F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees F, when calibrated using this method.
0.0
36.
Pre-wash sprayer at 3-compartment sink was still observed to hang below spill rim of sink when hanging freely. Replace or shorten tension spring to provide air gap above spill rim of sink...Replace the cracked plastic cover on recording thermometer of hot holding unit...Repair as necessary the condensation leak in walk-in freezer so that ice does not accumulate below (ice observed hanging from pipes)...Replace the missing or damaged caulk in ventilation hood and metal cabinets...Remove stickers from exteriors of food containers...Resurface or replace the large cutting boards that have deep knife cuts...Today, "cold" water coming out of left sink at 3-compartment sink started at 110F and did not cool down for at least 10-20 seconds. Ensure there is no cross-contamination of cold water into the hot water faucet at this sink.
0.5
40.
Clean the following soiled surfaces and areas: tall mobile tray racks--some corner areas of metal cabinets under slicer areas--undersides of sink drainboards, some food preparation tables/counters, drawer/equipment handles--interior of 3rd sanitizing sink of 3-compartment sink--interior bottom of fryer--knife/spatula holder--spice and other food trays (remove paper liners)--corners of handwashing sink across from see-thru salad display refrigerator--table mounted can opener--corners and cracks on table top where large cutting boards are placed--exteriors and edges of walk-in freezer door.
0.5
43.
Ensure the metal partitions on sides of toilet stall partitions in bathrooms are sealed to side of partitions (ensure there are no gaps, cracks or crevices).
0.0
45.
Clean the soiled flooring throughout the deli, including in storage rooms.
0.5
46.
Clean the dusty vent hood above bakery oven...Replace the peeling shatterproof bulbs in hot holding unit using similar shatterproof bulbs...Replace the cracked light shield in walk-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Issues regarding handwashing: Remember that after handling broom, maintenance items and chemicals, hands must be washed before working with food and/or food equipment/utensils.
Found condensation ice on food packages in walk-in freezer. Remove ice from packages and place a pan under leaking lines to prevent contamination of food below (until leak can be fixed).
1.5
16.
Found several incorrect temperatures of hot potentially hazardous foods (see temperature chart). After being thoroughly cooked or heated, these foods shall be kept at 135F or above at all times in hot holding unit.
2.0
23.
Observed a significant amount of condensation on interior top part of lids on rotisserie chickens, which may be an indication that these chickens were covered when being cooled (preventing them from cooling down properly)...When cooling down hot foods, only partially cover them OR completely uncover them (as long as there is no possibility of overhead contamination) to allow heat and steam to escape. Cool down rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check for properly cool down...Once the foods have cooled to 45F or less, cover them completely.
0.0
28.
Found several live flies in establishment. Rid the premises of flies using methods approved for food service establishments...Found fly strips hanging near pan storage area and food preparation sink. Store strips below and away from food, food equipment and food preparation areas.
1.0
36.
Pre-wash sprayer at 3-compartment sink was still observed to hang below spill rim of sink when hanging freely. Replace tension spring to provide air gap above spill rim of sink...Repair/maintain the hot holding unit so that it is keeping hot foods at 135F or less at all times (today, the majority of foods in this unit were not at proper temperatures)...Replace the cracked plastic cover on recording thermometer of hot holding unit...Repair as necessary the condensation leak in walk-in freezer so that ice does not accumulate below (ice observed hanging from pipes)...Replace the cracked/torn gasket on walk-in cooler door...Replace the missing or damaged caulk in ventilation hood and metal cabinets...Replace the torn plastic wrap heating pad...Replace the cracked long trays.
0.5
40.
Clean the following soiled surfaces and areas: metal cabinet storage areas throughout deli, including in cracks, crevices, corners--undersides of sink drainboards, some food preparation tables/counters, drawer handles--interior of 3rd sanitizing sink of 3-compartment sink and right drainboard--interior bottom of fryer and wheel castors on this unit--knife/spatula holder--spice and other food trays (remove paper liners)--door tracks of deli see-through display cases.
0.5
43.
Sand and repaint the rusty toilet stall partitions in both bathrooms OR replace these partitions.
1.0
45.
Clean the soiled flooring tiles throughout the deli...Remove the accumulation of ice from floor in walk-in freezer.
0.0
46.
Clean the soiled vent hood above the bakery oven...Replace the burned out light below the cooking line vent hood to provide at least 50 ft-candles of shielded light over this area (lighting today in this area was 28-41 ft-candles)...Replace the peeling shatterproof bulbs in the hot holding unit using similar shatterproof bulbs...Replace the cracked light shield in the front area of see-through display unit (area where customers stand).
0.5
48.
Repair/replace the damaged door closer to outside door at rear of store (near garbage dumpster area).
0.0
49.
Documentation of approved training - 2 point credit awarded...Ensure the hours of verification letter is an ORIGINAL letter with an original signature from instructor.
Food debris observed on several black plastic bowls stored as clean. Wash, rinse, and sanitize food contact surfaces after use.
1.5
36.
Chemical shelving in canwash area severely rusted and no longer cleanable - replace. Prewash sprayer at three compartment sink observed to hang well below flood rim of sink. Replace tension spring to provide proper air gap above flood rim of sink. Maintain equipment in good repair. Evidence of potential cross connection or contamination of water supply can result in up to 3 points in demerits and permit action.
0.5
40.
Shelves above three compartment sink, shelves under counters, surfaces in canwash room not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in riser/storage room and freezer observed to be not clean. Floors in walk in freezer observed to have ice buildup. Floors and walls in shared and dedicated canwash rooms not clean. Maintain floors, walls, and ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com .
Greasy material/food residue observed on each of several black plastic bowls stored as clean. Wash, rinse, and sanitize food contact surfaces after use.
1.5
25.
Thermometer provided for employee use observed to have no markings at gradations of less than 5 degrees F. Thermometers accurate to within two degrees F shall be provided for checking food temperatures. Replace thermometer with one that can be calibrated to within two degrees F.
0.5
36.
Chemical shelving in canwash area severely rusted and no longer easily cleanable - replace. Prewash sprayer at three compartment sink observed to hang well below flood rim of sink. Replace tension spring to provide proper air gap above flood rim of sink. Maintain equipment in good repair. Evidence of potential cross connection or contamination of water supply can result in up to 3 points in demerits and permit action.
0.5
43.
One handwash sink in men`s restroom continues to drip after being turned off. Maintain in good repair.
0.0
45.
Floors in riser room/storage room observed to be not clean. Floors in walk in freezer observed to have ice buildup. Maintain floors, walls, and ceilings clean.
0.5
46.
Remove broken fragments of seals from interior of 1 light shield in freezer. Recommend replacing damaged seals to prevent moisture entry into light fixture.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com .
0.0
General Comments
Recommend focusing on eliminating violations noted as repeat violations on this inspection. Repeat violations can lead to increased loss of points (full credit lost) if observed on future inspections. 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. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). 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.
Ice observed on exteriors of several cases of food in walk in cooler, likely from excessive condensation formation on ceiling and refrigeration unit. No immediate risk of contamination observed. Contamination of foods by condensation water can result in demerits and possible embargo of foods. Recommend contacting refrigeration service to try to eliminate excessive condensation buildup.
0.0
11.
Dried food debris observed on meat slicer and oily material observed on each of several black plastic bowls stored as clean. Wash, rinse, and sanitize food contact surfaces after use.
1.5
14.
Rotisserie chicken observed at 41 degrees in retail display case. Large amount of condensation inside container indicates possible improper cooling. Reminder: potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees to 45 degrees within 4 hours, and shall be cooled by approved methods. Approved methods include cooling uncovered in walk in cooler, cooling in small portions, cooling in containers designed to transfer heat from foods, adding ice as an ingredient or other effective methods.
0.0
25.
Thermometer provided for employee use observed to have no markings at gradations of less than 5 degrees F. Thermometers accurate to within two degrees F shall be provided for checking food temperatures. Replace thermometer with one that can be calibrated to within two degrees F.
0.5
36.
Chemical shelving in canwash area severely rusted and no longer easily cleanable - replace. Prewash sprayer at three compartment sink observed to hang well below flood rim of sink. Replace tension spring to provide proper air gap above flood rim of sink. Maintain equipment in good repair. Evidence of potential cross connection or contamination of water supply can result in up to 3 points in demerits and permit action.
0.5
40.
Speed racks, door rails of deli cooler and warmer, interior of deli warmer (especially around and under base trays, employee accessible portions of hood system observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in walk in freezer observed to have large amounts of ice buildup and observed not clean. Walls in canwash area observed not clean. Maintain floors, walls, and ceilings clean.
0.5
46.
Vent over mop sink observed to be not clean - maintain clean. Light shield in freezer observed to be not in good repair - seals have broken and fallen into shield - maintain clean and in good repair. *both violations noted in general comments on previous inspection*
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Information on upcoming Servsafe classes can be found at www.wakegov.com and www.servsafe.com . Servsafe class attendance can result in 2 bonus points awarded on future inspections.
GREASY RESIDUE OBSERVED ON SPEED RACK AND BACKSPLASH AREA OF BACK PREP TABLE. FOOD DEBRIS OBSERVED ON SHELVES UNDERNEATH PREP TABLES. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN. SPRAY HEAD AT RINSE COMPARTMENT OF SINK OBSERVED NOT IN GOOD REPAIR - HANGS BELOW FLOOD RIM OF SINK - REPLACE TENSION SPRING. ENSURE THAT SPRAY HEAD IS NOT SUBMERGED UNTIL SINK IS REPAIRED - FAILURE TO REPAIR CAN RESULT IN DEMERITS TAKEN ON #19 ON FUTURE INSPECTIONS IF POTENTIAL FOR CONTAMINATION IS OBSERVED.
1.0
31.
SPRAY BOTTLE OF UNKNOWN BLUE LIQUID (WINDOW CLEANER?) LABELED AS SANITIZER. ENSURE THAT ALL CONTAINERS OF TOXIC ITEMS ARE CORRECTLY LABELED. OPEN CONTAINER OF DIATOMACEOUS EARTH OBSERVED STORED IMMEDIATELY NEXT TO SLEEVE OF SINGLE SERVICE CUPS - RELOCATE CUPS TO PREVENT CONTAMINATION.
2.5
34.
APRONS OBSERVED STORED IN BOX WITH PACKAGED SINGLE SERVICE ITEMS AND ON METRO SHELVING WITH PACKAGED SINGLE SERVICE ITEMS. PROVIDE SEPARATE STORAGE FOR CLEAN AND DIRTY LINEN TO PREVENT CROSS CONTAMINATION.
0.5
General Comments
2 FLIES SEEN - ENSURE PROPER PEST CONTROL MEASURES ARE IN PLACE TO PREVENT WORSENING OF PROBLEM. CLEAN VENT OVER MOP SINK. REPLACE SEALS ON FREEZER LIGHT WHICH HAVE FALLEN INTO SHIELD - MAINTAIN LIGHT SHIELD CLEAN. REMOVE CHEWED GUM FROM EXTERIOR OF SINGLE SERVICE CASE. SERVSAFE CREDIT REQUIRES PROOF OF SERVSAFE CLASS TAKEN WITHIN LAST THREE YEARS - CERTIFICATE PRESENT INDICATES LAST SERVSAFE ATTENDANCE IN 2003.
CHEESE LEFT ON SLICER WAS 57F. WRAP AND PLACE IN REFRIGERATOR ONCE FINISHED SLICING. FRIED CHICKEN IS 102F IN SEALED CLEAR,PLASTIC CONTAINERS IN WALK-IN REFRIGERATOR. HOT FOODS MUST BE COOLED FROM 140F TO 70F IN 4 HOURS AND THEN DOWN TO 45F WITHIN AN ADDITIONAL 2 HOURS. THIS CHICKEN SHOULD HAVE BEEN LEFT OPEN AND LOOSELY COVERED TO SPEED COOLING.
2.5
11.
CAN OPENER IS DIRTY. IT APPEARS THAT USED CHILDREN TOYS ARE BEING WASHED ALONG WITH FOODS SERVICE UTENSILS. THESE DO NOT APPEAR TO BE CAKE DECORATION PIECES.
2.5
17.
ALL ROLLING SPEED RACKS AND STORAGE SHELVES NEED CLEANING. MIDDLE COMPARTMENT OF 3 COMPARTMENT SINK IS NOT TO BE DIRTY WHILE RINSING DISHES. CLEAN THIS SINK PRIOR TO SINK SET-UP. TOPS OF HOT HOLDING CABINET AND ROTISSERIE NEED CLEANING.
1.0
23.
KEEP DUMPSTER DOORS CLOSED.
1.0
25.
REAR DOOR TO DUMPSTER AREA SHOULD BE SELF-CLOSING.
1.0
General Comments
THERE NEEDS TO BE A SPLASHGUARD ON THE LEFT SIDE OF THE HANDWASHING STATION NEXT TO CAN OPENER.
Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Clean drainboard on clean end of three compartment under utensil rack. Wipe utensil shelving.
1.5
17.
Wipe/clean shelving throughout. Wipe/clean top of equipment. Clean edges of doors to/on walk-in cooler, freezer, retarder and proofer. Repair drain line coming off drain trough in refrigerated display case. Repair side of display case. Wipe/clean base of refrigerated display case. Provide lid to cover soap dispenser in women restroom. Provide screw on device for underside of faucet fixture in men restroom to prevent water from spraying everywhere. Replace utensil rack with broken wiring.
1.0
28.
Clean floors, walls and ceiling throughout where needed; if needed. Regrout floor drains throughout deli area using epoxy grout. Replace missing floor tiles. Reattach rubber floor base molding. Caulk/seal base tile molding to wall.
0.5
General Comments
Keep empty sheet pan on top of speed rack so food products will be covered at all times. 2pts. servsafe
