3-501.16(A)(1) ; Priority; Several chicken wings in two pans at wing bar were less than 135F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above OR time as a public health control (TPHC) can be used...CDI by reheating wings and discussing TPHC procedure with PIC and providing TPHC template.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed some items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were voluntarily discarded.
4-601.11 (A); Priority Foundation; Observed dried residue inside food prep sink next to fryers. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed during inspection.
0.0
38.
6-501.111; Priority Foundation;Observed flies active in facility particularly around rotisserie oven. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Manager contacted pest control.
4-502.11(A) and (C); Core - Handles on a few pairs of dispensing tongs were cracked...Food service utensils shall be maintained in good repair...Remove cracked vinyl on handles or replace tongs.
0.0
48.
4-501.14; Core - Three-compartment sink rinsing and sanitizing sinks were soiled...Warewashing facilities shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled metal cabinets, open refrigerated displays (cracks, crevices, flat surfaces, vent openings), speed racks, areas under cutting boards below slicers, knife holder, storage container lids, drum under fryer (large grease build-up)...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
53.
6-501.18; Core - Observed soiled undersides of men's bathroom urinal and toilet side ceramic bases...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of urinal and toilet.
0.0
54.
5-501.114; Core - Dumpster drain plug was missing...Trash and recycling dumpster drains shall have plugs in place...Replace the missing plug.
0.5
55.
6-501.11; Core - Deli walk-in freezer condenser left side had ice build-up. Rear store mop sink faucet was leaking when water was completely turned off. Also basin tiles had missing grout between them...Physical facilities shall be maintained in good repair...Remove ice from condenser and repair leaks where needed. Replace and/or repair the damaged fixtures/surfaces above.
0.5
55.
6-501.12; Core - Flooring in both bathrooms was soiled...Physical facilities shall be kept clean...Increase floor cleaning frequency.
0.0
56.
6-202.11; Core - Light fixture shields in rotisserie chicken hot holding unit were damaged, had holes in them or were missing end caps...Where food is exposed, light fixtures shall be effectively shielded...Replace damaged light shields with end caps or provide shatter-resistant light bulbs.
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
3-501.16(A)(1); Priority - Most bone-in and boneless wings at hot bar were less than 135F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating wings.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods in open refrigerated display areas were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
28.
7-201.11; Priority - Spray bottle of glass cleaner was on shelf above drain table of food prep sink...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing cleaner.
0.0
36.
4-204-112; Core - No thermometer was inside bottom refrigerated compartment under see-through deli case...Mechanical refrigerator shall have a thermometer located in warmest part of unit...Provide indicating thermometer as required. It shall be accurate to plus or minus 2 degrees F.
0.5
36.
4-502.11(B); Priority Foundation - One metal stemmed dial top thermometer read 40F in ice-water...Food thermometers shall be properly calibrated to ensure their accuracy...CDI by removing thermometer from service (another calibrated thermometer was available to use).
0.0
47.
4-501.11; Core - Walk-in freezer door gasket was torn...Food service equipment shall be maintained in good repair...Replace the torn door gasket.
0.5
47.
4-502.11(A) and (C); Core - Handles on several pairs of dispensing tongs were cracked...Food service utensils shall be maintained in good repair...Remove cracked vinyl on handles or replace tongs completely.
0.0
48.
4-501.14; Core - Three-compartment sink rinsing and sanitizing sinks were soiled...Warewashing facilities shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled metal shelving, some open refrigerated displays (cracks, crevices, flat surfaces), table undersides, plastic wrap machine, drum under frryer (large grease build-up)...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
53.
6-501.18; Core - Observed soiled undersides of men's bathroom urinal and toilet side ceramic bases...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of urinal and toilet.
0.0
54.
5-501.113; Core - Trash was heaped up above top of dumpster, and PIC stated trash is picked up once a week...Refuse and cardboard shall be removed from premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents...Increase trash/cardboard pickup to prevent trash accumulation.
0.5
54.
5-501.114; Core - Dumpster drain plug was missing...Trash and recycling dumpster drains shall have plugs in place...Replace the missing plug.
0.0
55.
6-501.11; Core - Exposed walk-in cooler condensation line was not insulated/wrapped. Rear store mop sink basin tiles had missing grout between them...Physical facilities shall be maintained in good repair...Replace and/or repair the damaged fixtures/surfaces above.
0.5
55.
6-501.12; Core - Flooring under chicken wing bar, deli ceiling panels and light shields, and bathroom ceiling light shields were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
4-501.114; Priority - Quaternary ammonium sanitizer (QA) in 3rd compartment of 3-comp sink was 59F (with utensil sanitizing in sink)...QA sanitizer shall have a minimum temperature of 75F...CDI by running more sanitizer in sink at higher temperature.
0.0
21.
3-501.16(A)(1); Priority - Several chicken wings in two pans at wing bar were less than 135F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above OR time as a public health control (TPHC) can be used...CDI by reheating wings and discussing TPHC procedure with PIC and providing TPHC template.
1.5
28.
7-102.11; Priority Foundation - One spray bottle of quaternary ammonium sanitizer (QA) was not labeled...Working containers such as cleaners and sanitizers taken from bulk supplies shall be labeled with common name of sanitizer...CDI by labeling bottle of sanitizer.
0.0
47.
4-502.11(A) and (C); Core - Handles on some pairs of dispensing tongs were cracked...Food service utensils shall be maintained in good repair...Remove cracked vinyl on handles or replace tongs completely.
0.0
48.
4-501.14; Core - Three-compartment sink right "clean" side drainboard and rinsing and sanitizing sinks were soiled...Warewashing facilities shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled speed racks, metal shelving, under cutting boards below food slicers, see-thru refrigerated deli case (sliding door slats and crevices), open refrigerated displays (cracks, crevices, flat surfaces), knife holder, flat surfaces of hot holding unit, areas around wing bar lights...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
51.
5-202.14; Priority - At rear store mop sink/can wash, observed splitter after atmospheric vacuum breaker (AVB) and water was in the "on" position (water was shut off at splitter). The AVB on this faucet is not approved for constant water pressure and is not approved for a shutoff (splitter) downstream from AVB...Backflow/backsiphonage prevention devices installed on water supply system shall meet standards for the specific application and type of device...CDI by turning off hot water faucet knob and opening splitter valve. NOTE: Turn on and shut off the water at faucet knobs only--not at the splitter, unless dispensing chemicals at this faucet.
1.0
51.
5-205.15; Core - Water at rear store mop sink can wash faucet continued to run even when faucet knobs were completely turned off (faucet leaking)...The plumbing system and its components shall be maintained in good repair...Repair leaking mop sink faucet.
0.0
54.
5-501.113; Core - Trash and cardboard were overflowing on top so top lids could not be shut...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
0.5
54.
5-501.114; Core - Dumpster drain plug was missing...Dumpster drains shall have plugs in place...Replace the missing plug.
0.0
54.
5-501.115; Core - Significant trash, an old couch/sofa and other debris were on ground around/near dumpster...Refuse areas shall be maintained clean...Remove trash, furniture and debris from ground and properly dispose of this material.
0.0
54.
5-502.11; Core - Trash was overflowing from top of dumpster (and scattered on ground), and PIC stated that trash is picked up once a week...Refuse and cardboard shall be removed from premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents...Increase trash/cardboard pickup to prevent trash overflowing onto ground.
0.0
55.
6-501.11; Core - Exposed walk-in cooler condensation line was not insulated/wrapped. Caulk was missing/peeling in corner of hot holding unit, and walk-in freezer door gasket was torn. Rear store mop sink basin tiles had missing grout between them...Physical facilities shall be maintained in good repair...Replace and/or repair the damaged fixtures/surfaces above.
0.5
55.
6-501.12; Core - Deli flooring under chicken wing bar, deli ceiling panels and bathroom ceiling vent grates and light shields were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 03/09/2020
*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.
*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.
Install small trashcans in the proximity of the hand sinks for paper towels to be properly disposed of. Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Inspector contact info: Dimitri Parker(919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
There were some knives, in the knife rack, that had some build-up on the blade and handle. Build-up found on the can opener. Food contact surfaces are to be cleaned and sanitized. Make sure utensils are cleaned properly.
1.5
16.
Chicken tenders were holding between 112-140F inside of the hot holding unit. Potentially hazardous foods are to be hot held at or above 135F. The temperature abused chicken tenders were voluntarily taken off the line and discarded.
2.0
28.
Contact pest control to address the flies in the deli area.
0.0
34.
Clean utensils were stored on a rack that had rust build-up on it. Routinely, clean the rack that holds that clean utensils, during air-drying.
0.5
36.
Rusted build-up around the faucet fixture, for the utensil washing sinks. Water turned brown when turning faucet on. Must be in good repair.
0.5
40.
Clean the build-up inside of the storage cabinets. Clean the grease build-up inside the mechanical doorway of the fryer. Clean the ice build-up on the flooring in the walk-in freezer.
0.5
46.
Clean the dust build-up on the ventilation units in the restrooms.
0.0
49.
No documentation of approved training - no credit awarded.
Metal stem thermometer was holding at 18F in the ice/water mixture. Calibrate daily to 32F in ice/water mixture.
1.0
35.
The single service coffee cups were not protected from outside contaminants when stored out, unprotected, in the public area. Either invest in a cup holder, that keeps the cups protected during storage, or keep the plastic sleeve on and up to the top cup. Tray of aluminum pans were stored with the food contact portion exposed. Store invertedly to help prevent outside contamination.
0.5
36.
Replace the worn sheet pans and worn/peeling holding racks in the walk-in cooler and bread storage area. Must be in good repair.
0.5
40.
Clean the grease build-up on the side of the rotisserie oven and table, holding it. Clean the food debris in the crevices of the sliding doors for the deli case. Clean the dust build-up in between the crevices of the hot holding unit. Clean the black build-up on the gaskets, on the walk-in cooler door.
0.5
46.
Clean the build-up on the screens in the hood system. Replace the cracked light shield in the walk-in cooler. Clean the fan guard for the walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
The slicer, on the right, had food debris on it from the previous day. Clean the build-up on two of the cake pans. Food contact surfaces must be cleaned and sanitized.
1.5
25.
Metal stem thermometer was holding at 36, 37F in the ice/water mixture. Calibrate daily to 32F in ice/water mixture.
0.5
36.
Strip and re-caulk the seal, on the walls, located in the walk-in cooler. There were gaps and old caulk in some areas. Replace the cake pans if they are no longer easily cleanable.
0.0
40.
Clean the build-up on the pole for the sprayer. Clean the build-up on the shelf above the cake prep area.
0.5
46.
Clean the build-up on the light shields, in the food establishment. Clean the screens in the hood system. Clean the gritty/sticky build-up on the inside and underside of the hood system. Clean the ventilation build-up found inside of both restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
Clean the build-up on the cake cook pans. Build-up on both blades of the slicers. Food contact surfaces are to be cleaned and sanitized.
1.5
36.
Replace the sprayer, for the utensil washing sinks, that is peeling and exposing the hose; no longer in good repair. Replace the worn sheet pans in the facility. Made suggestion to replace any containers or cooking pans that are very worn.
0.5
40.
Clean the food debris where the sliding doors for the deli case was located. Clean the build-up off of the bread racks. Clean the dust build-up inside of the cabinets, below the hot holding unit.
0.5
44.
The sliding door and top lid for the outside dumpster were left open. Keep closed when not in use to help prevent waste from leaking out or pest/animals from getting inside.
0.5
45.
Fill in the holes on the wall above the handwashing sink. There was a little food debris on the flooring in the walk-in freezer. Must be cleaned.
0.5
49.
No documentation of approved training - no credit awarded.
There were flies in the deli establishment. Find a way to control the flies in the food establishment.
1.0
36.
The cabinet doors, below of the hot holding unit, was peeling paint and showing rust build-up. Sand to a smooth finish and repaint. Loose metal, corner piece beside of the handwashing sink. Must be in good repair.
0.5
40.
Clean the food debris on the shelving holding the single service trays.
0.0
45.
Clean the flooring in the walk-in freezer. Clean the black smudges, on the wall, behind the deli slicers.
1.0
49.
Documentation of approved training - 2 point credit awarded.
The end of the sprayer is starting to peel and expose the hose on the inside. Must be in good repair.
0.0
40.
Clean the food debris inside of the sliding doors of the deli case. Grease build-up on the inside of the fryer; the bottom portion of the fryer. Clean the racks that hold clean multi-use items above the utensil washing sinks. Clean in between the sides of the prep tables on the front line of deli.
0.5
45.
Clean the flooring in the walk-in freezer and the flooring under the movable racks holding the single service trays.
0.5
46.
Clean the ventilation build-up on the screens in the hood system. Ventilation build-up in the restrooms. One set of lights were not working above the food prep sink.
1.0
49.
Documentation of approved training - 2 point credit awarded.
cake pans were in bad repair with the carbon build-up on the outside. suggest replacing with new.
0.5
40.
food residue inside the sliding doors of the deli case. grease build-up on the inside of the fryer. shall be cleaned.
0.5
44.
lid of the outside dumpster was open during the inspection. keep dumpster closed when not in use to help prevent pest from being near facility.
0.5
45.
fill in the open spaces of the tiles in the walk-in cooler. clean the flooring of the walk-in freezer.
0.5
46.
ventilation build-up in the restrooms. blown light bulbs above the food prep sink and under the display area for customers where cold chicken was stored.
0.5
49.
Documentation of approved training - 2 point credit awarded.
thermometers were reading 40F and 36F in the ice water. shall be calibrated in ice water and reading 32F.
0.5
36.
torn gasket on the walk-in freezer door. shall be in good repair.
0.5
40.
food residue inside the sliding doors of the deli case. food residue on the shelves of the prep area. grease build-up on the inside doors of the fryers. shall be cleaned.
0.5
46.
ventilation build-up in different areas of the food prep area. ventilation also found in the walk-in cooler and both restrooms in the back. blown light bulb by the utensil washing area. shall be cleaned and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
FOUND ONE METAL STEMMED THERMOMETER THAT WAS READING 40F WHEN CALIBRATED USING THE ICE-WATER METHOD (IT SHALL READ 32F, PLUS OR MINUS 2 DEGREES F). ENSURE THIS IS CALIBRATED ON A DAILY BASIS TO MAINTAIN ACCURACY.
1.5
16.
FOUND MANY UNPROTECTED STYROFOAM CUPS AT COFFEE SERVICE AREA. THEY SHALL BE PROTECTED BY USING AN APPROVED DISPENSER OR BY KEEPING THEM IN THEIR ORIGINAL PLASTIC BAGS.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: AREAS AROUND SCALES AND PLASTIC BAG HOLDER BY CUSTOMER SERVICE--TRACKS FOR DOORS TO DELI MEAT/CHEESE DISPLAY CASES--UNDERSIDES OF SINK DRAINBOARDS--SHELVING ABOVE 3-COMPARTMENT SINK--RINSING AND SANITIZING SINKS OF 3RD COMPARTMENT SINK--RIGHT DRAINBOARD, INCLUDING METAL DRYING RACKS--AREA UNDER FRYER (GREASE BUILDUP HERE)--SHELVING UNDER PREPARATION AREAS (ESPECIALLY CORNERS)--ALSO RECAULK SPACES BETWEEN SHELVES AND VERTICAL WALLS TO PREVENT ACCUMULATION OF DEBRIS IN CRACKS--BOTTOM CORNERS OF PROOFERS--UNDERSIDES OF FOOD SLICERS--PLASTIC WRAPPING AREA--UNDERSIDES OF TIER CAKE DECORATING MOUNT--INTERIOR OF LARGE OVEN--ALL TALL METAL BAKERY RACKS--KNIFE HOLDER, INCLUDING SIDE OF TABLE THAT HOLD IS HANGING FROM--EXTERIORS OF FOOD STORAGE CONTAINERS, INCLUDING THEIR LIDS--SURFACES OF WALK-IN COOLER/FREEZER DOORS--LONG SHALLOW PANS........REMOVE THE PAPER AND TAPE THAT IS ON GLASS OF DELI DISPLAY UNIT SINCE THESE SURFACES ARE NOT EASILY CLEANABLE.
1.0
20.
NO HOT WATER WAS AVAILABLE AT HANDSINKS IN THE WOMEN`S AND MEN`S BATHROOMS (HOT WATER DID NOT EXCEED 60F). PROVIDE HOT RUNNING WATER UNDER PRESSURE AT THESE SINKS.
2.0
21.
CLEAN THE SOILED SOAP FIXTURE IN MEN`S BATHROOM.....CLEAN THE SOILED BABY CHANGING TABLE IN WOMEN`S BATHROOM........IN HANDICAP TOILET STALL, HAND DRYER WAS NOT WORKING AND NO PAPER TOWELS WERE PRESENT. THE DRYER SHALL OPERATE PROPERLY OR PAPER TOWELS SHALL BE PROVIDED (AT LEAST ONE OF THE TWO SHALL BE PROVIDED TO DRY HANDS).
1.0
28.
CLEAN THE SOILED FLOORING IN THE DELI AREA (CAN SEE DARKER SPOTS ON FLOOR IN VARIOUS AREAS THROUGHOUT THE DELI, ESPECIALLY AROUND AND UNDERNEATH EQUIPMENT)........CLEAN THE SOILED WALL SURFACES IN BOTH THE MEN`S AND WOMEN`S BATHROOMS (ESPECIALLY UNDER HAND DRYERS AND SOAP DISPENSERS).
0.5
30.
CLEAN THE DUSTY VENT HOOD FILTERS ABOVE OVEN AND FRYER IN KITCHEN......ALSO CLEAN THE DUSTY CEILING VENT GRATES IN BOTH MEN`S AND WOMEN`S BATHROOMS.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (29) THE HEAT LAMPS IN THE CHICKEN HOT HOLDING CASE ARE NOT ADEQUATELY SHIELDED. THEY SHALL BE SHATTERPROOF OR SHALL BE ADEQUATELY SHIELDED..........(34) FOUND CHEMICALS STORED ABOVE OR BESIDE CLEAN APRONS. KEEP CHEMICALS STORED BELOW AND AWAY FROM CLEAN LINEN.........2 PTS FOR SERVSAFE.
FOUND FRIED CHICKEN IN THE CUSTOMER SERVICE HOT DISPLAY FROM 122-130 DEGREES F. KEEP ALL POTENTIALLY HAZARDOUS FOODS (MEATS, MILK PRODUCTS, COOKED VEGETABLES) 45F OR BELOW OR 140F OR ABOVE.
2.5
5.
FOUND ONE METAL STEMMED THERMOMETER THAT WAS SEVEN DEGREES OFF--IT READ 39F WHEN CALIBRATED IN ICE WATER. IT SHALL BE ACCURATE TO PLUS OR MINUS 2 DEGREES F.
1.5
11.
FOUND OLD FOOD DEBRIS ON THE SLICERS--BEHIND BLADES, ON CONTROLS AND OTHER PARTS OF THE SLICERS. THOROUGHLY CLEAN AND SANITIZE THESE SLICERS. WHEN SLICING DURING THE DAY, SLICERS SHOULD BE BROKEN DOWN COMPLETELY AT LEAST EVERY FOUR HOURS.
2.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: AREAS AROUND SCALES AND PLASTIC BAG HOLDER BY CUSTOMER SERVICE, TRACKS FOR DOORS TO DELI MEAT/CHEESE DISPLAY CASES, UNDERSIDES OF SINK DRAINBOARDS, SHELVING ABOVE 3-COMPARTMENT SINK, SANITIZING 3RD COMPARTMENT SINK (ALWAYS CLEAN THOROUGHLY AFTER CHANGING SANITIZER), METAL DRYING RACKS ON RIGHT DRAINBOARD OF 3-COMPARTMENT SINK, AREA UNDER FRYER (GREASE AND DEBRIS BUILDUP HERE), SHELVING UNDER PREPARATION AREAS (ESPECIALLY CORNERS), DRAWER UNDER BREAD CUTTING MACHINE, BOTTOM CORNERS OF PROOFERS AND RETARDER AND GASKETS ON THESE UNITS.
1.0
28.
CLEAN THE SOILED FLOORING UNDER EQUIPMENT AND IN WALK-IN COOLER--ESPECIALLY BY WALLS, CORNERS, AROUND LEGS OF EQUIPMENT AND OTHER HARD-TO-REACH PLACES.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (29) FOUND BURNED OUT BULB UNDER VENTILATION HOOD--REPLACE THIS BULB........(30) CLEAN THE CEILING VENTILATION GRATES IN MOP SINK/CAN WASH ROOM AND IN BOTH MEN''S AND WOMEN''S BATHROOMS........(34)FOUND SOILED AND CLEAN APRONS STORED IN DIFFERENT AREAS (ON TOP OF ITEMS) AND ON TOP OF PIPING IN MOP SINK/CAN WASH ROOM--IT IS DIFFICULT TO IDENTIFY WHAT IS CLEAN VS. SOILED LINEN. STORE ALL CLEAN LINEN ABOVE AND AWAY FROM SOILED LINEN AND IN A CLEAN CONTAINER OR SURFACE........(34) FOUND SEVERAL BROOMS STORED ON TOP OF THE MOP SINK DRAIN (BRISTLES DOWN). STORE BROOMS OUT OF THIS SINK (OR HANGING ABOVE THE SINK) SO THAT THE SINK CAN BE USED EFFECTIVELY FOR CLEANING.
