4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean but had flour and dried food debris. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink.
1.5
49.
4-601.11(B) and (C); Core; Clean around the grill and cooking equipment. Clean the stove top. Equipment must be kept free of an accumulation of Food residue and other debris.
0.0
55.
6-201.11; Core; The grout on the floor is missing and needs to be replace. Floors must be smooth and easily cleanable.
0.5
55.
6-501.12; Core; Clean the floor around the deep fryers and cooking equipment to remove the food debris. Physical Facilities must be cleaned as often as necessary to keep them clean.
0.0
56.
6-202.11; Core; Replace the blown light bulbs under the hood.
0.0
56.
6-403.11; Core; There was employee food stored above food in the walk-in freezer. Area designated for Employees to eat drink, and must be located so that Food, Equipment. Linens, and Single Service items are protected.
2-301.14; Priority; A male cooked put some raw chicken patties on the grill and then went on to touch other items without washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI.. The employees was informed on when proper handwashing is to take place. CDI.. The employee was properly washing his hands before the end of the inspection.
0.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but were greasy to the touch. There were several dishes that were stored as clean that had some flour on the them. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again.
1.5
16.
4-501.114; Priority; There was one sanitizer bucket that was showing no measurable signs of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. CDI.. The sanitizer bucket was corrected to 100 parts per million.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean around the deep fryers and cooking equipment. Clean all the storage and air-drying shelves. Equipment must be free of an accumulation of dirt, Food, residue and other debris.
0.5
55.
6-501.11; Core; There were some crack floor tiles. The floor in the kitchen was missing grout in several areas. Physical facilities must be maintained in good repaired.
3-501.16 (A)(2) and (B); Priority; Liquid eggs are 45F on ice. Keep all TCS food at or below 45F when held cold. The above eggs were voluntarily discarded.
1.5
49.
4-602.13; Core; The shelving in the cabinet beneath the ice bin at the drive thru has build up. Inside of the fryer doors and sides of the fryers have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.11; Core; Missing wall tiles at the hand sink in the biscuit station area. Physical facilities shall be maintained in good repair
7-201.11; Priority; A bottle of glass cleaner stored in the vegetable prep sink. Store chemicals such as cleaners so they do not contaminate food, equipment, utensils, linens or single service articles. The glass cleaner was moved to the chemical storage area once REHS spoke to PIC.
1.0
36.
4-203.11; Priority Foundation; Reach in refrigerator thermometer is reading over 80F. Food temperature measuring devices shall be accurate. A thermometer that is accurate was placed in this refrigeration unit.
0.5
43.
3-304.12; Core; Ice scoop is laying flat in the ice machine. Store the ice scoop with the handle out of the ice or on a clean dry surface. The ice scoop moved to a container that is clean once REHS spoke with PIC.
0.5
55.
6-501.11; Core; Missing wall tiles behind the hand sink in the drive thru. Physical facilities shall be maintained in good repair.
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 of recipient due to COVID-19 pandemic.
Inspection led by Nikia Lawrence. Verification required: EHS will return by Friday July 2nd, 2021 to verify hand wash sink has been repaired. Follow-Up: 07/03/2021
*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.
For the sausage gravy- Maintain temperature of sausage at 135F or higher to use this product for gravy. If using Time Hold only for food safety of the sausage, and not monitoring/maintaining temperature, then the sausage must be discarded after the 4 hour time hold and may not be then used for temperature hold gravy. *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. VR- REHS will return 1/14/19 to verify temperatures have been adjusted down in the front and middle walk-in coolers and front reach-in cooler, and that pest control device has been repaired. Follow-Up: 01/14/2019
*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. Inspection completed by Laura McNeill John Wulffert 2701
the shelves in the walk in chicken cooler are beginning to rust. Replace these as needed.
*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. Follow-Up: 11/25/2017
*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.
The employee breading the chicken does not wear gloves during the breading process. It is not required for him to wear gloves, but it would help prevent contamination of sinks, cooler door handles, and fryer baskets, since the employee will go to get more chicken or lift a basket out of the fryer when needed without washing hands first. This way possibly contaminated flour is on the door handles and the fryer basket handles.
0.0
33.
Clean the rack that is used to store the ice scoop.
0.0
34.
Two metal pans were stacked wet.
0.0
36.
Replace torn gaskets on the walk-in doors. Caulk the gap between wall and base coving on inside and outside of the walk-ins. There is a leak near the hand sink at the tea prep station in the back.
0.5
40.
Minor cleaning in the harder-to-reach areas and of less-used equipment is needed ( inside the cabinets under soda machines, behind soda machines, unused cup holders, top shelves, utility carts ).
0.5
45.
Repair broken tiles in the fryer are. The door to the manager`s office is corroded at the base.
0.0
46.
Replace the missing hood vent elements.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Very large pieces of chicken are being fried together with smaller pieces. Large breast pieces were at 150 F when first removed from the frying grease, but the temperature rose quickly to 165 F. Recommend frying breast pieces separately and frying them long enough to reach an internal temperature of at least 165 F upon removal from the frying grease to rule out any possibility of serving undercooked chicken.
0.0
16.
The steam table at the front counter is not working properly. The water in the well was at 91 F, but the thermometer on the unit showed 175 F. The manager was in the process of discarding all the foods from steam table when I arrived at the restaurant. The manager reset the unit, and the steam table is now holding above 135 F.
Note : The steam pressure under the food pans can only build up when the entire steam table is filled with pans. Use empty pans to fill any empty spots.
0.0
33.
The ice scoop was wedged between the ice machine and the wall. Store the scoop in the ice with the handle up or on shelf with the ice buckets.
0.5
34.
The metal racks in the air drying area above the dish sink are rusty.
The basket with sanitizer powder packs was installed above the air drying side of the dish sink. Move the basket to the "dirty" side of the sink.
0.0
36.
Replace torn gaskets on refrigerator and walk-in doors. Replace torn or missing plastic flaps at the entrance to the coolers. Replace the broken lid on the chicken breader barrel to avoid injury to employee hands. The ice scoop is broken. Replace the scoop.
There may be a leak under the soda staion next to the serving counter ( standing water ).
The base plates used on the inside and outside of the walk-in coolers are warped, or in some places the cooler walls are warped. Seal all the gaps between base plate and wall on inside and outside of the coolers to avoid water damage to walls and equipment.
The metal racks in storage and cooler are starting to rust.
The steam table needs to be serviced.
0.5
40.
Clean the condiment bins.
0.0
45.
Replace missing or badly warped ceiling tiles in the dry storage area. The door to the manager`s office is damaged at the base.
0.0
46.
One of the hood elements is missing. Grease is building up on pipes and surfaces in this opening. The grease on the pipes is actually bubbling. This could be a seriouos fire hazard. Clean the hood and replace the missing hood element.
0.5
47.
The chemical dispenser at the mop sink is leaking ( water ).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employees must wash hands before taking ice from the ice machine.
Wash hands after handling raw meat and after any cleaning tasks.
0.0
25.
Two of the thermometers on the outside of the walk-ins are not working, and one is showing a temperature that is much too high.
0.0
33.
The ice scoop was wedged between the ice machine and the wall. Store the scoop in the ice with the handle up or on a clean, dry surface.
0.5
34.
The metal racks in the air drying area above the dish sink are rusty.
0.0
35.
One stack of drinking cup lids at the drive thru is stored on the soda machine, and there a small amount of grease and dust under the lids. Store paper goods upside down on clean, dry surfaces.
0.0
36.
Replace torn gaskets on walk-in coolers and small refrigerators. Repair a leak at the left hand dish dish sink faucet. Replace torn walk-in cooler curtains. The green coating on the metal racks in the coolers is starting to peel, and some rust spots are forming. Re-caulk the metal base plates on the outside of the walk-ins.
0.5
40.
Clean the soda or syrup build-up in the cabinets under the soda machine setups. Clean the container used for employee foods in the walk-in cooler. The walk-in freezer needs to be cleaned. Clean the tables and chairs in the dining room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The metal racks in the air drying area above the dish sink are rusty.
0.5
36.
Replace torn gaskets on walk-in coolers and small refrigerators. The gasket on the freezer in the fryer ara does not fit properly, and the freezer door does not shut completely. Repair a leak under the soda station at the drive-thru window. One of the metal racks in the walk-in freezer is leaning badly and needs to be replaced. The ice machine is starting to have rusty parts ( rust along the seams of storage bin and ice making compartment and on one part near the door flap ).
0.5
40.
Clean the soda or syrup build-up in the cabinet under the soda machine setup at the drive-thru.
0.0
45.
The floor needs to be regrouted in the fryer area and in some spots in front of the walk-ins.
0.0
46.
Replace the missing light shield in the fixture near the back door.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Every Servsafe certificate needs to have the letter showing the numer of classroom hours. Certify enough managers to cover all shifts. Right now, there is only one manager with both a Servsafe certificate and the letter. If this person is not on duty, the 2 point credit cannot be given.
There was a little bit of food debris on the inside of the tomato slicer. Talked to management about using a small utensil or brush to clean that build-up inside of the crevices. Food contact surfaces must be cleaned and sanitized.
0.0
36.
Torn gaskets found on some reach-in cooler doors and a walk-in cooler door. Peeling shelves found on the inside of some cold holding units. There was one cracked cracked shelf in the bottom cooler on the opposite side of the grill/fryer area. Must be in good repair.
0.5
40.
There was some build-up on the shelves in the walk-in cooler, designated for the raw chicken storage. Clean the liquid build-up on the inside cabinet of the take-out soda fountain machine.
0.5
45.
Repair or replace the cracked floor tiles in front of the fryers. The flooring in that area needs to be grouted, as well, to prevent standing water.
0.5
46.
Blown light bulbs found under the heating lamp in the prep area and in between the prep area and take-out area. Must be in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Open or torn bags of dry food were found in the storage area and above a prep sink. Make sure dry foods are stored properly and protected during storage.
0.0
35.
Single service food trays, on the sandwich prep line, were stored with the food contact portion being exposed. Keep trays inverted to help prevent outside contamination.
0.5
36.
Torn gasket found on the walk-in cooler door leading to the raw chicken. Peeling shelves found inside of the upright cooler on the cook line.
0.5
40.
Clean the shelves inside of the walk-in cooler. Clean the water build-up at the bottom of the upright cooler located on the cook line.
0.5
44.
Outside dumpster had one of its sliding doors open. Keep the sliding door for the dumpster closed when it is not in use.
0.5
45.
Clean the build-up in the ceiling of the walk-in coolers.
0.0
46.
Replace the blown light bulbs in the facility; under the heating lamp in serving area, in the cooking and utensil washing areas. Clean the fan guards in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Upright refrigerator not being used for its purpose as a refrigerator. Do not overwork to convert to a freezer. Mechanical issues can come from it.
talked to the cook about proper handwashing. worker washed utensils and the utensil washing area and tried to come back to the prep line without washing hands. hands are to be washed whenever soiled.
0.0
16.
smoked sausage and grilled chicken were holding below 135F on the sandwich prep line. talked to the manager about adding water to the inside of the containers to get some steam/heat inside where food is. (food was thrown in the trash can)
2.0
26.
open bag of rice was found in the back storage area. once opened, dry foods are to be stored in either a container with a lid or a resealable storage bag.
0.5
36.
rusted shelves found above the vegetable prep sink. leak found underneath the 3rd basin of the utensil washing sinks, where sanitizer is stored.
0.5
40.
clean the grease build-up on the inside of the fryers. routinely clean the shelves in the walk-in cooler.
0.5
45.
fill in the holes found on the walls in different areas of the facility.
0.5
46.
replace the blown light bulbs under the heating lamp on the prep line and the take-out line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
lemon slicer had food residue on the inside where the blade was located. shall be cleaned and sanitized. was moved to the dish area. (make sure water for sanitizer is room temperature; water is not supposed to be hot.)
1.5
16.
smoked sausage was holding at 122F in the container. was put back on the grill and reheated to 165F. routinely check the temperatures of foods having a hard time maintaining required hot holding temperatures.
0.0
26.
open bag found in the dry storage area. once open, dry foods shall either be stored in a container with a lid or in a resealable storage bag.
0.5
35.
disposable cups were stored too high and not protected by the plastic sleeves or dispenser in all storage areas.
1.0
36.
torn gaskets found on three reach-in cooler doors. broken shelf found on the inside of the reach-in freezer. loose door found on the reach-in freezer. rust found on the shelves above some of the utensil washing and prep sinks. water in the cold holding display case was not draining. shall be in good repair.
0.5
40.
clean the grease build-up on the inside/outside of the fryers. clean the ice build-up off of the shelves in the walk-in freezer. clean the build-up off of the ceiling and fan of both walk-in coolers.
1.0
45.
fill in the holes found on the walls in different areas of the facility.
0.0
46.
blown light bulb under the heating lamp. cracked shield found in the cooking area. one shatterproof light bulb was peeling in the take-out area. shields for lighting were missing endcaps. there was alot of ventilation build-up in the food prep/cooking areas. shall be cleaned and in good repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
sausage patties and smoked sausage were hot holding below 135F. shall be held at 135F or above for hot holding.
2.0
17.
sliced tomatoes are now considered potentially hazardous and shall be held at or below 45F for cold holding. time in lieu of is not allowed until proper documentation is sent to the state.
0.0
25.
thermometer in ice water for calibration was holding at 14F. shall read 32F when calibrated in ice water.
0.5
35.
continue to improve on single service storage of cups and trays
0.0
40.
alot of build-up inside and outside the fryers. grease build-up on the shelves in the storage area. build-up below the drinking fountains.
1.0
46.
shielded lights in the walk-in cooler did not have end caps to prevent bulb from shattering. blown light bulbs under food in both areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
boxes of food located in the freezer containing water residual on them, making the boxes soaked. shall not be used for food consumption or prep.
1.5
11.
knife rack had residue on the top sides and middle. pink and black build-up inside the ice machine located in the back. ice machine up front had black slime around the opening and behind it. ice scoop was stored in holder containing holding water. build-up on the sliding door of the ice machine.
3.0
36.
torn gaskets on a few cooler doors. shall be in good repair
0.5
38.
test strips not available for testing sanitizer solution. test strips used were worn and did not work
0.5
40.
build-up around the can opener holder. dirty gaskets on the reach-in cooler doors located in the prep areas. build-up at the bottom of the shelves in utensil washing and prep sink areas
0.5
45.
dirty wall behind the food prep sink. shall be cleaned
0.5
46.
blown light bulbs located over the food in hot holding area. ventilation build-up around lighting in the cooking area. shall be cleaned and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
FOUND COUNTRY HAM AT 118F IN STEAM TABLE. KEEP ALL POTENTIALLY HAZARDOUS FOODS (SUCH AS MEATS, CHICKEN, COOKED VEGETABLES, COOKED RICE, DAIRY PRODUCTS) AT 45F OR LESS OR 135F OR ABOVE. (CORRECTED ON SITE--HAM DISCARDED)
2.5
15.
FOUND MANY FOOD PANS BEING STORED ON SOILED SHELVING (ABOVE CHICKEN BREADING AREA AND ABOVE 3-COMPARTMENT SINK) AND RACKS (UNDER BISCUIT MAKING AREA). CLEAN THIS SHELVING AND RACKS.
1.5
16.
FOUND MANY UNPROTECTED STACKS OF TAKE-OUT DRINKING CUPS. THESE CUPS SHALL BE STORED DOWN IN DISPENSERS OR KEEP THEM IN THEIR ORIGINAL PLASTIC SLEEVES WITH PLASTIC PULLED UP TO RIMS OF TOP CUPS ON STACKS...........FOUND SEVERAL STACKS OF CUPS IN THEIR PLASTIC SLEEVES BEING STORED IN STANDING WATER ON SHELVING. REMOVE WATER FROM THIS SHELVING.............FOUND COFFEE FILTERS WITH FOOD CONTACT SIDE FACING UP. KEEP FILTERS INVERTED OR IN THEIR ORIGINAL PLASTIC CONTAINERS.........FOUND MANY RED TEA JUG CAPS BEING STORED IN STANDING WATER IN A TUB. DISCARD THESE CAPS..........CLEAN THE SOILED METAL HOLDERS FOR DRINK LIDS NEAR DRIVE-THRU AREA.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: UNDERSIDES AND EDGES OF FOOD PREPARATION TABLES AND SINK DRAINBOARDS (INCLUDING TOP OF RIGHT DRAINBOARD AT 3-COMPARTMENT SINK)--BOTTOM SHELVES UNDER FOOD PREP TABLES (ESPECIALLY UNDER BISCUIT MAKING AREA)--ABOVE STEAM TABLE AREAS AND FRENCH FRY AREAS (NEAR LIGHTS)--SHELVING IN WALK-IN COOLERS--HANDLES ON LARGE FLOUR CONTAINER AT BREADING AREA--CAN OPENER BASE--CONDENSER FAN GRATES IN MAIN WALK-IN COOLER--METAL HOLDERS FOR PAPER FOOD WRAPS ABOVE MAIN STEAM TABLE..........REPLACE THE TORN DOOR GASKETS ON REFRIGERATOR/FREEZER UNITS. WHEN REPLACED, ENSURE THERE ARE NO GAPS SO THAT DOORS SHUT AND SEAL PROPERLY...........REMOVE THE BLACK CARBON BUILD-UP ON EXTERIOR BOTTOMS OF BISCUIT PANS OR REPLACE THESE PANS..........REMOVE THE ACCUMULATION OF ICE FROM PIPES IN WALK-IN FREEZER AND REPAIR CONDENSATION LEAKS AS NECESSARY TO PREVENT ICE FROM ACCUMULATING...........REPLACE THE BADLY CRACKED LID ON TOP OF LARGE FLOUR CONTAINER.........REPLACE THE RUSTY SHELVING IN THE WALK-IN CHICKEN COOLER WITH SHELVING THAT MEETS THE STANDARDS OF THE NATIONAL SANITATION FOUNDATION (NSF) OR EQUIVALENT.
1.0
23.
REMOVE THE EXCESS GREASE FROM THE LID EDGES OF GREASE/OIL DUMPSTER. ALSO REMOVE THE ACCUMULATION OF GREASE FROM GROUND AROUND THIS DUMPSTER. (CONSIDER PUTTING DOWN KITTY LITTER IN THIS AREA TO ABSORB THE GREASE AND SWEEP UP AFTERWARDS.)
1.0
29.
REPLACE THE BURNED OUT BULBS IN VENTILATION HOODS IN KITCHEN............FOUND SOME UNSHIELDED LIGHT BULBS ABOVE STEAM TABLES AREAS THAT ARE PARTIALLY HANGING DOWN. THEY SHALL BE PROPERLY SHIELDED OR PROVIDE SHATTERPROOF BULBS............THE LIGHTING IN THE WALK-IN CHICKEN COOLER IS SOMEWHAT DIM. PROVIDE AT LEAST 10 FT-CANDLES OF SHIELDED LIGHT IN THIS UNIT.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (28) CLEAN THE SOILED WALL SURFACES IN WALK-IN CHICKEN COOLER.........REPAIR THE DAMAGED FLOOR TILES IN MOP SINK/CAN WASH..............(31) FOUND A PURPLE LIQUID IN A BOTTLE MARKED "SANITIZER". MANAGER STATED THE PURPLE LIQUID WAS NOT SANITIZER. DO NOT STORE OTHER CHEMICALS IN BOTTLES THAT ARE MARKED "SANITIZER"............NOTE: CHECK TO SEE THAT THE OUTSIDE WATER HYDRANT IN DUMPSTER AREA HAS AN APPROVED BACK-FLOW PREVENTION DEVICE (WHETHER INTERNALLY OR EXTERNALLY)..........2 PTS FOR SERVSAFE.
HAM AT MAIN STEAM TABLE AREA WAS AT 96F. KEEP HAM AT 140F OR ABOVE AT ALL TIMES. (CORRECTED ON SITE - HAM WAS DISCARDED)
2.5
5.
METAL STEMMED THERMOMETER WAS READING 7 DEGREES TOO LOW (AT 25F) WHEN CALIBRATED USING THE ICE-WATER METHOD. IT SHALL BE ACCURATE TO PLUS OR MINUS 2 DEGREES F AT ALL TIMES.
1.5
15.
OBSERVED FOOD SERVICE WORKER DISPENSE ICE AND THEN PUT IT BACK IN THE ICE WITH HANDLE TOUCHING ICE. ALSO FOUND SCOOP IN FLOUR WITH HANDLE BURIED IN FLOUR. WHEN STORED IN FOOD, SCOOPS SHALL BE STORED WITH HANDLES EXTENDING OUT OF THE FOOD.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: SURFACES NEAR LIGHTS ABOVE FRONT FOOD HOT HOLDING AREAS, MAIN HOT HOLDING (INCLUDING ABOVE BUN TOASTER)AND DRIVE-THROUGH HOT HOLDING AREAS--UNDERSIDES OF FRONT METAL EXTENSION AREA--DOOR AND INSIDE BOTTOM OF SMALL ELECTRICAL PANEL TO RIGHT OF FRONT HOT HOLDING AREA--UNDERSIDES OF TABLES THROUGHOUT KITCHEN (ESPECIALLY IN CORNERS AND CURVES OF TABLE ENDS)--INSIDE BUN TOASTER (LARGE BLACK BUILD-UP)--BEHIND HANDLES OF EQUIPMENT--INTERIORS OF REACH-IN FREEZER.........REPLACE TORN GASKETS ON REFRIGERATOR/FREEZERS.........REPAIR LEAK UNDER THE 3-COMPARTMENT SINK.........ENSURE THE FRONT DISPLAY REFRIGERATOR RIGHT SLIDING DOOR SHUTS PROPERLY..........REMOVE THE LARGE ACCUMULATION OF CARBON BUILD-UP ON BOTTOMS OF BISCUIT SHEET PANS--OR REPLACE THESE PANS.
1.0
28.
THE WALL PANELS IN THE WALK-IN CHICKEN COOLER ARE SEPARATING AND INSULATION CAN BE SEEN BEHIND METAL PANELS. REPAIR THESE METAL PANELS SO THEY ARE PROPERLY REATTACHED TO THE WALL AND NO INSULATION CAN BE SEEN...........CLEAN THE WALL SURFACES BY STEAM TABLE NEAR DRIVE-THRU AREA.
0.5
29.
FOUND SEVERAL COATED (SHATTER-PROOF) BULBS WITH PEELING COATING ABOVE WRAPPED FOOD HOT HOLDING AREA. REPLACE THESE BULBS WITH THE SAME TYPE OF SHATTER-PROOF BULBS........FOUND MANY UNSHIELDED LIGHT FIXTURES IN DRY FOOD STORAGE AREA--SHIELD PROPERLY OR PROVIDE SHATTER-PROOF BULBS.......REPLACE THE BURNED OUT BULB ABOVE THE CAN WASH AREA...........THE LIGHTING IN THE WALK-IN COOLERS AND FREEZER IS DIM. PROVIDE AT LEAST 10 FT-CANDLES OF LIGHT IN THESE AREAS.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (13) REPLACE THE BENT LID ON TEA URN WITH A LID THAT COMPLETELY COVERS THE TOP OF THIS URN...........(21) REPLACE THE CRACKED TOP ON TRASH CONTAINER IN MEN''S BATHROOM...........(34) FOUND SEVERAL BROOMS STORED ON THE WET FLOOR OF CAN WASH/MOP SINK. ELEVATE THESE BROOMS ABOVE THE FLOOR IF STORED IN THIS AREA.........DO NOT STORE A TRASH CAN IN THIS CAN WASH AREA..........2 PTS FOR SERVSAFE.
CHICKEN TENDERS 117F,GRAVY 130-133F, AMERICAN CHEESE 53F-63F. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR ABOVE 140F OR GREATER WHEN HELD HOT OR 45F OR BELOW WHEN KEPT COLD. ICE CHEESE ON ALL 4 SIDES OF THE CONTAINER.
2.5
3.
AN EMPLOYEE SCOOPED THE ICE WITH A CUP. USE A SCOOP WITH A HANDLE WHEN SCOOPING ICE. AN ICE SCOOP IS LAYING IN THE ICE. STORE THE ICE SCOOP WITH THE HANDLE UP.
2.5
11.
SANITIZER IS LESS THAN 50PPM OF CHLORINE IN THE BUCKET. USE 50-100PPM OF CHLORINE. A FEW PANS, BAKING SHEETS ARE STORED GREASY AND ARE DIRTY. WASH, RINSE AND SANITIZE THROUGHLY.
2.5
15.
SPATULAS STORED ON THE SIDES OF A DIRTY GRILL. STORE IN 140F WATER ON THE GRILL, CLEAN AND DRY OR IN THE FOOD. SOME SHELVING IS DIRTY ON THE AIR DRYING SHELVING RACK.
1.5
General Comments
2PTS SERVE SAFE. 13. REPLACE FEW WORN SHEET PANS. 17. RUSTY DIRTY SHELVING IN THE CHICKEN WALKIN COOLER. REPLACE. TORN GASKETS ON THE DELFIELD REFRIGERATION UNIT. DUCT TAPED CORD ON THE FILTER FOR THE GREASE REPLACE. 29. LIGHTS ARE LESS THAN 10FT CANDLES IN THE DRY BACK CORNERS OF THE DRY STORAGE ROOM. PROVIDE 10FT CANDLES OF LIGHT.
ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW. OBSERVED SLAWS STORED INSIDE FRONT DISPLAY REFRIGERATOR AT 50F. CLEANED PANS AND UTENSILS ARE REQUIRED EACH TIME FRESH CHICKEN IS PLACED ON SERVING LINE.
2.5
15.
CLEANED DISHES BEING STACKED ON DIRTY DRAINBOARD FOR DRYING. ENSURE SINK AND DRAINBOARDS ARE CLEAN PRIOR TO WASHING DISHES.
1.5
17.
CLEAN INSIDE CABINET UNDERNEATH FOUNTAIN DRINKS. RE-CAULK AROUND SINKS WHERE EXISTING CAULK HAS MOLDED. INSTALL PROPERLY SEALING DOOR GASKETS ON DOUBLE-DOOR COOLER ACROSS FROM DEEP FRYERS. REMOVE LOOSE, HANGING CAULK ON HOOD SYSTEM.
CHICKEN TUMBLER AND HAND CHOPPER STILL HAVE FOOD PARTICLES ON AFTER CLEANING. DISHES TO BE SUBMERGED FOR 2 MINUTES IN CHEMICAL SANITIZER DURING WASH CYCLE. FOOD CONTAINERS BEING DIPPED AND IMMEDIATELY STACKED DURING INSPECTION.
2.5
17.
REPLACE REFRIGERATOR DOOR GASKET ACROSS FROM DEEP FRYERS. CLEAN CABINET UNDER FOUNTAIN DRINK DISPENSER AT FRONT COUNTER. CLEAN METRO RACKS IN WALK-IN REFRIGERATOR.
