6-301.12; Priority Foundation; Paper towel dispenser has been removed at one handwashing sink and PIC stated that they plan on replacing the dispenser. There was no paper towels available at this handwashing sink. Each handwashing sink shall be provided with individual, disposable towels. CDI- Box of single-use paper towels were provided at this handwashing sink during the inspection.
1.0
39.
3-305.12; Core; Walk-in freezer in the deli department has been repaired since the last routine inspection and is no longer leaking water and refreezing onto food product below. However, there is minor evidence of ice on boxes of food containing deli items under the evaporator unit in the deli/market freezer located in the produce prep room. This could be ice buildup from an issue in the past and has since been resolved. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed or under other sources of contamination. EHS recommends placing sheet pans on top of boxed food to monitor if unit is still leaking; PIC agrees to submit a work order for a technician to look at this unit and make necessary repairs.
1.0
48.
4-501.14; Core; Sanitizing drainboard of 3-compartment sink in this department is beginning to accumulate residue and debris under wire grates that are used to air dry utensils. All basins and wash drainboard of 3-compartment sink were clean today. The compartments of sinks, basins, and drainboards shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. CDI- PIC directed employee to clean and sanitize this drainboard during the inspection.
7-201.11; Priority; Sanitizing spray bottle found stored on prep table near slicers and commingling with single-service items. Bulk chemicals stored on middle rack in storage room directly above exposed filter papers used for fryers. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Sanitizing spray bottle was relocated and filter papers were relocated during the inspection. *Proper chemical storage is a critical violation and was noted on the last two inspection reports.
2.0
39.
3-305.12; Core; Ice is accumulating on boxes of food containing deli items in the deli/market freezer located in the produce prep room. Ice is also accumulating on open boxes of food under the evaporator unit in the freezer located in the deli department. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed or under other sources of contamination. Place a container to intercept the drip until this unit can be repaired or relocate boxes of food onto adjacent shelving. *This was a general comment on the last routine inspection
1.0
45.
4-903.11(A) and (C); Core; Boxes of to-go containers found stored directly on the floor in the dry storage area of department. Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Employee stated that these boxes will be relocated by the end of day today.
0.0
55.
6-501.11; Core; Handle to the right handwashing sink in the men's bathroom is completely missing. Physical facilities shall be maintained in good repair. Store manager stated that a service request will be submitted today. Ensure handle is repaired.
7-201.11; Priority; Two spray bottles of sanitizing solution being stored on shelving under slicers commingling with single-service items. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Spray bottles relocated to chemical storage rack near the 3-compartment sink. Store chemicals in designated locations. *This is a repeat from the last routine inspection.
1.0
39.
3-305.12; Core; Ice is beginning to accumulate on a few packaged, hermetically sealed boxes in the deli/market freezer located in the produce prep room. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed or under other sources of contamination. Place a container to intercept the drip until this unit can be repaired or relocate boxes of food onto adjacent shelving.
0.0
47.
4-501.11; Core; Both evaporator units in the deli/market freezer located in the produce prep room have an accumulation of ice where the coils are. Equipment shall be maintained in a state of good repair and condition. Have a refrigeration tech. service the deli/market freezer to stop the ice accumulation on the cooling units.
0.5
54.
5-501.113; Core; One lid is completely missing on the outside dumpster receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact waste management to mediate this issue.
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
7-201.11; Priority; Observed spray bottle of sanitizer on prep table near deli slicers. poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; and (B) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. CDI- spray bottle relocated during inspection.
1.0
55.
6-501.11; Core; Broken plastic fan guards on right evaporator unit in the deli/market freezer located in the produce prep room. Physical facilities shall be maintained in good repair. Replace broken fan guards.
0.5
56.
6-303.11; Core; Lighting in the deli/market freezer located in the produce prep room is dim with two fixtures in need of bulb replacement. At least 10 foot candles are required at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Restore lighting in this unit.
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 *Information sent to s0193sm@retail.foodlion.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
*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 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.
Found a large amount of ice build-up on packaged bakery products in walk-in freezer (stored under condenser). Remove ice from these packages and do not store food under dripping condensation ice. Until leaks can be repaired, place pans under dripping ice.
1.5
11.
Found significant dried food debris on electric food slicers that had not been used yet today. Thoroughly wash, rinse and sanitize these slicers at the end of each day. Also, these continual use slicers shall be completely disassembled and washed, rinsed and sanitized at least once every 4 hours throughout the day...NOTE: Remember that after contaminating food prep sinks or food prep tables with raw chicken, wash, rinse and sanitize these surfaces. To sanitize, use quaternary ammonium sanitizer in spray bottle and thoroughly spray down surfaces until they are glistening wet and allow sanitizer to air dry.
1.5
35.
In front of deli area, found unprotected beverage lids and stacks of disposable cups. Keep these lids and cups in their original plastic sleeves or in approved dispensers...Found box of plastic disposable food containers on floor. Elevate box above the floor 6 to 12 inches.
0.5
36.
Repair the leaking condensation pipes under walk-in freezer condenser so ice does not drip on food below...After thoroughly cleaning, replace the damaged or missing caulk in corner cracks of metal cabinets...Readjust the twisted door gaskets on walk-in units...Resecure the interior metal panel on walk-in freezer door so that is flat against door. Also recaulk around this panel.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and sink drainboards--interiors and exteriors of table drawers (including under handles)--cracks and crevices in metal cabinets throughout deli--areas below hot holding unit (under bottom removeable panels)--corners of table frame where cutting boards are located--areas (cracks) between food prep tables--knife holder, including area between holder and side of table--front food display areas (cracks, crevices under removeable panels)--castors and wheels on fryers--exteriors of trash cans.
1.0
45.
Replace missing or damaged caulking or grout as needed between tiles in mop sink/can wash at back of store...Repair the leaking ceiling sprinklers in walk-in freezer. Remove the ice accumulated on floor under sprinklers in this unit...Replace the caulk around metal panel threshold under walk-in freezer door...Replace the loose metal stripping piece on wall by fryers.
0.5
46.
Replace the damaged light shields and peeling light bulbs in deli hot holding unit using similar shields and shatterproof bulbs...Replace the burned out light bulb in walk-in freezer to ensure there is at least 10 foot-candles (fc) of shielded light in this unit.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Concentration of quaternary ammonium sanitizer (QA) in 3-compartment sink was less than 200 ppm (because sanitizer concentrate bag was empty). Concentration shall be at least 200 ppm but should not exceed 400 ppm.
1.5
26.
Found several unlabeled containers of sugar, flour, spices, etc. Properly label these containers to denote contents.
0.5
36.
Cutting boards on prep table to left of rotisserie oven have deep knife cuts. They shall be resurfaced or replaced...After thoroughly cleaning, replace the damaged or missing caulk in corner cracks of metal cabinets...Remove the foil from the shelving above cutting board table since foil is not easily cleanable.
1.0
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and sink drainboards--interiors and exteriors of table drawers (including under handles)--cracks and crevices in metal cabinets throughout deli--areas below hot holding unit (under bottom removeable panels)--corners of table frame where cutting boards are located--interiors of Giles unit--areas (cracks) between food prep tables--knife holder, including area between holder and side of table--interiors of sanitizing sink of 3-compartment sink and wire racks on right drainboard--exterior of trash can, including handles--exteriors of paper towel dispenser above kitchen handsink.
1.0
45.
Clean the soiled dark floor tiles throughout deli area...Clean the soiled flooring in mop sink/can wash room off of deli and soiled floor in one proofer...Replace/repair the damaged floor tiles in corners near walk-in freezer, in mop sink/can wash off of deli and near proofers. Replace missing or damaged caulking or grout as needed between tiles (including in mop sink/can wash at back of store)...Clean the soiled wall behind/under cutting board table.
0.5
46.
Clean the dusty ceiling vent grates in both bathrooms.
0.0
47.
In storage room off of deli, found display items on floor. Elevate these items above floor 6 to 12 inches using approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In walk-in freezer, found a little ice dripping from condenser onto bakery boxes stored underneath. Until condensation leaks can be fixed, do not store food boxes below leaks to prevent food contamination OR place sheet pans under leaks to catch ice until leaks can be fixed.
0.0
16.
In hot holding unit, found chicken sandwiches at 119-132F and some chicken tenders at 121F. Keep these foods at 135F or above.
2.0
21.
Hot water at 3-compartment sink did not exceed 108F. For chemical sanitizing, the hot water temperature at this sink shall be at least 130F at all times during operation.
1.5
25.
Metal stemmed food thermometer read approximately 36-38F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees F, when using this calibration method (recommend using a thermometer with degree graduations (lines) on it--thermometer currently used in this establishment does not have graduations).
0.0
28.
Observed many live flies in deli area. Rid the premises of these insects using methods approved for food service establishments.
1.0
35.
Found several disposable plastic take-out containers being reused for food storage of dry foods, spices, etc. (observed soiled containers and lids). Once these containers have been used once, they must be discarded or recycled. Consider using multi-use food storage containers that are easy to clean and sanitize instead of disposable containers.
0.5
36.
Cutting boards on prep table to left of rotisserie oven have deep knife cuts. They shall be resurfaced or replaced...Replace the torn plastic machine heating pad...After thoroughly cleaning, replace the damaged or missing caulk in corner cracks of metal cabinets...Repair leaks in condensation lines under walk-in freezer condenser so ice does not drip onto food boxes...Replace the rusty shelving in walk-in cooler with similar shelving.
1.0
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables--interiors and exteriors of table drawers (including under handles)--cracks and crevices in metal cabinets throughout deli--areas below hot holding unit (under bottom removeable panels)--sliding door tracks on see-thru deli case--backsides of walk-in unit door handles, door edges and sides--corners of table frame where cutting boards are located--interiors of Giles unit--areas (cracks) between food prep tables.
1.0
46.
Clean the dusty ceiling vent grates in both bathrooms...Clean the soiled vent hood above bakery oven.
0.0
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found a little ice dripping from condenser onto bakery boxes stored underneath. Until condensation leaks can be fixed, do not store food boxes below leaks to prevent food contamination OR place sheet pans under leaks to catch ice until leaks can be fixed.
0.0
17.
Found several incorrect temperatures of cold potentially hazardous foods (chicken in customer refrigerated display areas)--see temperature chart. These foods shall be kept at 45F or less. Ensure this unit is maintaining foods front end foods at 45F or less at all times.
2.0
19.
Observed several chemicals stored by dry foods in interior bottom of Giles unit. Store all chemicals below and away from food items to prevent contamination of food.
1.5
21.
Hot water reached 127F at 3-compartment sink. For chemical sanitizing, the hot water temperature at this sink shall be at least 130F.
0.0
35.
Found many disposable plastic take-out containers being reused for food storage of dry foods, spices, etc. (observed soiled and cracked containers and lids). Once these containers have been used once, they must be discarded or recycled. Consider using multi-use food storage containers that are easy to clean and sanitize instead of disposable containers.
0.5
36.
Cutting boards on prep table next to rotisserie have deep cuts. They shall be resurfaced or replaced...Remove the foil on shelf above cutting board table since this foil surface is not easy to clean...Replace the missing bottom door gasket on walk-in freezer...Replace the torn plastic machine heating pad--repair damaged pad platform as needed...After thoroughly cleaning, replace the damaged or missing caulk in corner cracks of metal cabinets...Repair leaks under condenser in walk-in freezer so ice does not drip onto food boxes...Replace the missing handle on metal door below fryer.
1.0
39.
In take-out food container and dry storage room, found boxes on wooden pallets. These pallets are approved shelving since they the floor underneath cannot be cleaned adequately. When elevating boxes and other items in this storage room, elevate items above the floor 6 inches (for moveable shelving) or 12 inches (for stationary shelving).
0.0
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables--interiors and exteriors of table drawers (including under handles)--cracks and crevices in metal cabinets throughout deli--areas below hot holding unit (under bottom panels)--sliding door tracks on see-thru deli case--backsides of walk-in unit doors--corners of table frame where cutting boards are located--interiors of Giles unit--knife holder and adjacent tables ends.
0.5
43.
Maintain an adequate supply of paper towels at handwashing sink in deli area.
0.0
44.
In mop sink/can wash room off of deli, repair the faucet/vacuum breaker area so that water does not come out the sides of vacuum breaker...In rear store mop sink/can wash areas, replace the missing grout between floor tiles in mop sink...Replace missing drain cover in mop sink located inside a room.
0.5
46.
Clean the soiled vent hood filters above fryer and rotisserie oven area and clean the soiled vent hood above bakery oven...Clean the soiled bottom light shields of hot holding unit...Clean the dusty ceiling vent grates in both bathrooms...Replace the burned out light fixtures in women`s bathroom.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Ensure sanitation score card is easily seen at all times by the public--regardless of what the sanitation score is.
Observed food worker washing hands at food prep sink. Hands must be washed with warm water and soap at approved handsinks only--not at food preparation sink or any other sink...Remember that hands must be washed upon entering the deli area after working in another part of store and upon starting work. Hands must also be washed after touching face, handling raw meats, handling garbage and after contaminating hands in any other way...After gloves have been soiled, they must be discarded and hands must be washed before putting on clean gloves.
2.0
16.
Found several incorrect temperatures of hot potentially hazardous foods (see temperature chart). Keep these foods at 135F or above. (NOTE: Ensure that plastic food containers are on hot holding surface that is working properly to ensure foods are maintained at 135F or above).
2.0
21.
Hot water only reached 126F at 3-compartment sink. For chemical sanitizing, the minimum hot water temperature at this sink must be 130F.
1.5
23.
Found several containers of cold rotisserie chickens in covered containers with significant condensation accumulation on inside bottoms of lids, indicating these chickens were probably warm or hot when cooled down with covers on them. To properly cool these chickens, remove the lids and place chickens in walk-in cooler on speed rack with deli paper loosely on top of them OR if there is no possibility of overhead contamination, the chickens may be completely uncovered until they are 45F or less...When cooling hot foods, cool rapidly from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours...Use calibrated thermometer to check food temperatures for proper cool down...When foods have cooled to 45F or less, they may be tightly covered.
1.0
24.
Found some cooked frozen chicken wings on table in deli area. To properly thaw these wings, thaw in cooler at 45F or less or as part of the cooking process. Do not thaw wings at room temperature.
0.0
25.
Found one metal stemmed food thermometer at 208F at room temperature...Ensure food thermometers are calibrated properly at all times (can use the ice-water method, where thermometers shall read 32F, plus or minus 2 degrees F)...All food thermometers should have line graduations on them to easily see the temperature OR digital thermometers can be used.
0.5
35.
Found many plastic take-out food containers on soiled cabinet shelving. Clean this shelving...Also, observed several soiled cake cardboard rectangles. Discard this soiled cardboard. When in storage, store food contact sides of cardboard down or inverted.
0.5
36.
Wire racks in walk-in cooler have rust and corrosion and shall be replaced...Cutting boards on prep table next to rotisserie have deep cuts. They shall be resurfaced or replaced...Replace the damaged and twisted gaskets on walk-in freezer door. Gaskets shall be properly attached to prevent warm air from entering this unit...Repair the slow leak in pipe below main handsink in deli area...Repair spray rinse arm at 3-compartment sink so that water does not pour out the side of it when water is on...Remove the foil on shelf above the cutting board table since this foil is not easily cleanable...Replace the cracked plastic cover on the hot holding units recording thermometer...Repair the section of this hot holding unit that is not heating up. In the meantime, do not store food packages on this side until unit is repaired...Replace the torn/damaged heating pad on plastic wrap machine.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables--interiors and exteriors of table drawers (including under handles)--cracks and crevices in metal cabinets throughout deli--areas below hot holding unit (under bottom panels)--entire 3-compartment sink--sliding door tracks on see-thru deli case.
0.5
46.
Replace the peeling shatterproof bulbs in the chicken hot holding unit. Replace with similar shatterproof bulbs (one of the bulbs is currently not shatterproof or effectively shielded)...Clean the soiled vent hood above the bakery oven...Clean the dusty ceiling vent grates in both bathrooms.
0.5
47.
In take-out food container storage room, found boxes and crates on floor. Elevate these items above the floor 6 inches (for moveable shelving) or 12 inches (for stationary shelving).
0.0
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found one box of uncooked chicken stored above fully cooked chicken. Do not store raw meats above fully cooked/ready to eat foods in coolers or freezers. Food was moved.
0.0
21.
Hot water only reached 126F. For chemical sanitizing, the minimum hot water temperature at the 3 compartment sink must be 130F. Hot water heater needs to be turned up or services, hot water must be maintained at 130F.
1.5
36.
Wire racks in walk-in cooler have rust and corrosion and need to be replaced. Cutting boards on prep table next to rotisserie have deep cuts, resurface or replace. There is heavy ice build up in the bottom of one of the deli meat cases; remove ice have cooler serviced or repaired if needed.
0.5
40.
Clean lower shelves on prep tables. Clean walk-in cooler and freezer door. Rack under and area between cutting boards by rotisserie have heavy crumb and greasy build up, clean this area; even though cutting boards are not used for food contact they should still be removed and cleaned at least daily, be sure to allow to air dry after cleaning. Clean metal rack and shelves in walk-in cooler.
0.5
42.
Sprayer arm at 3 compartment sink hangs below the flood rim of the sink, there is potential for cross connection here. Repair or replace sprayer arm so that it does not hang below the flood rim of the sink.
0.0
43.
Hand wash sink is missing a pedal, replace pedal. Remove peeling caulk from handsink by prep sink and recaulk.
0.0
44.
Dumpster is missing a door, replace dumpster. There is a lot of trash and food debris around the dumpster, clean this area.
0.5
46.
Replace cracked light cover in deli case. Clean fan covers in walk-in cooler and freezer. Hood vent covers are beginning to corrode, replace.
0.5
49.
No documentation of approved training - no credit awarded.
Quat sanitizer in 3 compartment sink and in buckets was too weak according to test strip. Proper concentration for quaternary ammonia sanitizer is 200-400ppm. Check sanitizer frequently to insure it is at the proper concentration. Do not use very hot water to mix sanitizer, ideal temperature for sanitizer is 70-110F. New sanitizer was mixed. Found utensil with grease residue stored in drawer with clean utensils. Found dirty knife in clean knife rack. Do not store dirty items with clean. All utensils and equipment should be washed, rinsed, and sanitized properly after use. Utensils were washed.
1.5
17.
Whole cooked chickens and fried chicken pieces in display case were being held at 43-52F. All cold potentially hazardous foods must be maintained at 45F or below at all times. Cases were over stocked. Do not overstock cases so that air can properly circulate and maintain food temperatures. Chicken was pulled from case and re-cooled quickly in the walk-in cooler.
2.0
21.
Hot water only reached 126F. For chemical sanitizing, the minimum hot water temperature at the 3 compartment sink must be 130F.
0.0
26.
Found containers of dry goods(over prep table) that were not labeled with their contents. All dry goods containers must be properly labeled with their contents if not in the original packaging.
0.5
34.
Utensils were stored in a dirty drawer under the cutting boards. Utensils must be stored in clean containers.
0.5
36.
Wire racks in walk-in cooler have rust and need to be replaced.
0.0
40.
Clean walk-in cooler door gasket. Clean shelves in walk-in cooler.
0.5
42.
Sprayer arm at 3 compartment sink hangs below the flood rim of the sink, there is potential for cross connection here. Repair or replace sprayer arm so that it does not hang below the flood rim of the sink.
0.0
44.
Keep dumpster lid closed. Side of dumpster is buckled, consider replacing dumpster.
0.0
46.
Clean vents in restrooms. Vent hood has peeling caulk, recaulk hood.
0.0
49.
No documentation of approved training - no credit awarded.
Observed manager washing his hands in 3 compartment sink at start of inspection. All handwashing to be performed in designated handwashing sinks.
2.0
10.
Two boxes of uncooked chicken in the walk in freezer was stored above ready to eat foods. Ensure uncooked chicken remains on the bottom shelf when in storage. Worker re-arranged storage immediately.
0.0
11.
Quaternary sanitizer bottle measured below 200 ppm when tested. Quat sanitizer must measure between 200 and 400 ppm. Several food containers and baking pans were dirty on lower shelves. These containers had not been used in a long time.
1.5
23.
Rotisserie chicken cooled from night before observed with tight fitting lids and condensation inside container. This indicates that the lids were placed on chicken before being properly cooled. The lid must loosely cover the chicken when cooling.
1.0
25.
Both metal-stem thermometers were not accurate and were calibrated during inspection. Check thermometers regularly to ensure accuracy.
0.5
34.
Utensils were stored in a dirty drawer under the cutting boards. Utensils must be stored in clean containers. Right side drainboard where cleaned dishes are placed to air-dry needs cleaning.
0.5
36.
Sliding door on hot chicken display unit has come out of track and allowing hot air to escape through gap. Properly install door.
0.5
40.
Clean door gasket and wire racks to walk in cooler. Clean electrical strip on back of display cooler and clean flexible spray arm on 3 compartment sink. Clean tracks for sliding door on chicken hot display unit. Clean wall mounted rack above cutting board prep table. Remove plastic from side of metal cabinet under coffee machine.
0.5
43.
Clean employee restrooms. Make sure facility maintains hand wash signs in restrooms.
0.0
44.
Clean area around dumpster. Make sure side doors remain closed after use.
1.0
45.
Clean floors in storage areas and along base boards in prep areas. Clean the ceiling and air vents near the bread oven.
2 food slicers had build-up of dried meat and cheese on surfaces, need to clean/sanitize these slicers.
1.5
21.
Hot water out of faucet reached 125 degrees. Hot water out of faucet must be 130 degrees F when using chemicals to sanitize. Adjust hot water heater thermostat.
1.5
26.
Label all dry foods accordingly when product is out of orginal container. Dry food products over prep table.
0.5
34.
Sheet pans found under prep table not air-dried. Suggests placing sheet pans on the sides to air dry.
0.5
40.
Repair the drawer that does not open, under prep table beside the ovens. Clean the shelves above the prep table beside ovens. Clean gaskets on walk-in cooler. Clean inside drawers and shelving throughout back kitchen.
1.0
44.
Close side doors to dumpster after use and keep area around dumpster clean. Remove all trash built up around dumpster.
0.5
49.
No documentation of approved training - no credit awarded.
12 types of cheeses held at 50-63F in wine display refrigerator (cos). ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 135F OR ABOVE.
2.5
11.
Multi-use plastic bowls and utensils had food oil film on surfaces after wash-rinse-sanitize steps (when washing containers/utnesils change sink basin of detergent water when it becomes oily)(cos). 2 food slicers had build-up of dried meat and cheese on surfaces, need to clean/sanitize these slicers (cos).
2.5
17.
Repair the drawer that does not open, under prep table beside the ovens. Clean the shelves above the prep table beside ovens.
1.0
21.
There are no hand drying towells at either of the 2 handwash sinks in the deli.
2.0
General Comments
Need to organize the storage closet/mop sink room so that storage is above the floor and room can be cleaned easily. Label the bucket that holds sanitizer solution, 'Sanitizer'.
6 bags of chicken sandwiches in hot display were 120F, needed to be 140F or higher.
2.5
11.
Need to have Sanitizer mixed and available during operating hours (not mixed and available during inspection). Do not use Glass Cleaner to clean/sanitize food slicers ( use an approved Sanitizer).
2.5
15.
Container being used to store thermometers had food debris/oils inside it.
1.5
18.
Hot water reached max. of 120F, needed to be min. of 130F.
2.5
General Comments
Need to clean the baby changing stations in restrooms.
