5-202.12; Core; Handwashing sink close to make line hot water at 85F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
1.0
38.
6-501.111; Core; Flies in kitchen. Seek more aggressive controls.
0.0
43.
3-304.12; Core; Handles in bulk containers are touching food items. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the food with their handles above the top of the food.
0.0
47.
4-501.11; Core; Rusty shelving units throughout kitchen. Equipment shall be maintained in good repair. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of dust off ceiling. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Several glasses in the wait station observed with lipstick residue around the rim. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- all glassware sent back to the dish area to be rewashed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Bacon jam in the flip top cooler holding at 46-47F. Ham and diced raw bacon on ice was holding at 51F. TCS food items being held cold shall be maintained at 41F or less. CDI- food items were cooled down rapidly by adding more ice.
1.5
23.
3-501.18; Priority; Chicken stock (11/5), meatloaf (11/7), and bacon jam (11/1) all found in the walk-in cooler being held past 7 days. Temperature controlled for safety foods shall be discarded after 7 days of preparation, with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
0.0
28.
7-201.11; Priority; [Repeat] Cleaners were stored with cooking wines on a shelf by the cookline and bread on the shelf. Poisonous or toxic materials shall be stored so they cannot contaminate food, utensils, linens or single service/use articles. CDI - Cleaners were relocated to bottom shelves and/or chemical storage area.
1.0
47.
4-501.11; Core; Shelving in the walk-in cooler is rusted. Equipment shall be maintained in good repair and easily cleanable.
0.5
49.
4-601.11(B) and (C); Core; The shelving in the walk-in cooler need to be wiped down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
55.
6-501.12; Core; Ceiling vents/tiles in the kitchen need dusting. The physical facilities shall be cleaned as often as necessary to keep them clean. Clean the ceilings, floors and walls on a frequent basis.
2-401.11; Core; Employee cup of water without a lid was sitting in front of the microwave. Employees may drink from a closed beverage container as long as it is handle to prevent the contamination of the food, supplies and the employee's hands. CDI - Cup of water was discarded by an employee.
0.5
28.
7-201.11; Priority; Cleaners were stored with cooking wines on a shelf by the cookline. Poisonous or toxic materials shall be stored so they cannot contaminate food, utensils, linens or single service/use articles. CDI - Cleaners were relocated to bottom shelves and/or chemical storage area.
1.0
35.
3-501.13 ; Core; Vacuum sealed salmon with intact packaging and bearing a label that states remove from packaging before thawing was thawing in the walk-in cooler. Oxygen shall be introduced to vacuum sealed fish that is thawing by either removing from packaging or cutting a hole/slit in the package. CDI - Slits were put in the packaging.
0.0
43.
3-304.12; Core; Small bowls and plates were being stored with their food contact surfaces exposed. Utensils (dishes) shall be stored covered or inverted. CDI = Plates and bowls were relocated to covered areas.
0.0
47.
4-501.11; Core; Some of the shelving is rusting in the dry goods area as well as in the walk-in cooler. Equipment shall be maintained in good repair and easily cleanable. Remove rust/replace shelving.
0.5
49.
4-601.11(B) and (C); Core; The insides of the ovens need cleaning; and the shelving in the walk-in cooler needs wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
53.
5-501.17; Core; One of the unisex bathrooms needs a trashcan. Bathrooms used by females shall have a covered trashcan for the disposal of feminine hygiene products. Put a covered trashcan in the second bathroom.
0.0
55.
6-501.12; Core; Ceiling vents/tiles in the kitchen need dusting; the ceiling vents in the bathrooms need dusting. The physical facilities shall be cleaned as often as necessary to keep them clean. Clean the ceilings, floors and walls on a frequent basis.
0.5
55.
6-201.11; Core; The ceiling/wall vent in the dish area is rusting and has peeling paint. Walls and ceilings shall be maintained so that they are smooth and easily cleanable. Remove rust from vent.
0.0
56.
6-305.11; Core; An employee purse was stored on a shelf above supplies and an employee phone was stored on the middle shelf of a cart in the dish area. Employee belongings shall be stored in an orderly manner in a designated area or in lockers. Relocate employee items to bottom shelves.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-102.12 (A); Core;No certified food protection manager present upon EHS arrival. A food protection manager arrived about 15mins after EHS. Staff had already been prepping food a significant time prior to EHS arrival. A certified food protection manager shall be present during all hours of food handling. Ensure a food protection manager is present even during pre-open hours if there is food prep going on.
1.0
6.
2-401.11; Core; Open coffee mug/cup observed stored on prep table. Employee may drink from a closed beverage container if it is handled in a manner that prevents contamination of clean equipment, foods, and single-service items. CDI - drink was relocated.
0.0
10.
5-205.11; Priority Foundation; Employee observed washing avocado at a hand washing sink. A handwashing sink may not be used for purposes other than handwashing. Employee educated about only using handsink for handwashing.
0.0
13.
3-101.11; Priority; Spoiled milk opened and dated 8/17/22 observed in walk-in cooler. FOOD shall be safe, unadulterated. CDI - Milk was discarded.
1.0
15.
3-302.11; Priority; Raw in shell eggs observed stored in a metal pan with peppers and an avocado at the kitchen make line. Food shall be protected by arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI - egg was moved from make line.
1.5
16.
4-601.11 (A); Priority Foundation; Stored knives on magnet strip still had food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - knives sent back for cleaning. There is a significant amount of food contact equipment and dishes that are no longer in use and have dust accumulation. Clean these items or remove them from the dish/equipment storage area.
0.0
23.
3-501.17; Priority Foundation; Chorizo, pork, pico, and red salsa in the make line and flip top units did not have date marks on them. TCS/Hazardous foods shall bare a date indicating the date prepared, date removed from manufacturer packaging, or date of discard. CDI - chorizo, pico, and orange salsa were discarded voluntarily, known date added to pork.
1.5
28.
7-201.11; Priority; Bottle of degreaser and sanitizer stored next to breads on the bottom shelf of a prep table by the stove. Poisonous or toxic materials shall be stored so they cannot contaminate food by storing chemicals away from foods. CDI - chemicals were relocated to chemical storage section.
1.0
42.
3-302.15; Core; Avocados in the make line still had sticker residue. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants. Wash and remove stickers on avocados before placing on the make line.
0.0
47.
4-501.11; Core; Low boy freezer door gasket needs to be repaired, caulking at the dish rinse sink is heavily soiled and needs to be replaced. Equipment shall be maintained in a state of good repair and condition.
0.0
49.
4-602.13; Core; Cleaning of wire metal shelving units needed. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency of the shelving units in the kitchen.
0.0
55.
6-501.12; Core; Floors, walls, and air vents throughout the kitchen are in need of cleaning, residue and dust accumulation observed. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
2-102.12 (A); Core; No certified food protection manager present upon EHS arrival. A food protection manager arrived about 15mins after EHS (10am), staff had been preparing foods since 9am. A certified food protection manager shall be present during all hours of food handling. Ensure a food protection manager is present even during pre-open hours if there is food prep going on.
0.0
6.
2-401.11; Core; Staff energy drink found stored in bottom of prep cooler. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food, clean equipment, and utensils. CDI - Employee drink was discarded.
0.5
16.
4-601.11 (A); Priority Foundation; Several dishes stored as clean had food debris still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC stated those select dishes were not frequently used. EHS recommends storing non-frequently used dishes in a clear bag after being cleaned. CDI - PIC sent dishes back to be cleaned.
0.0
23.
3-501.17 Priority Foundation; Pasta, beans, and gravy did not have date marks on them. TCS/hazardous foods shall bare a date indicating the prep date, date removed from manufacturer packaging, or date of discard. TCS/hazardous foods have a 7day hold with the prep date/date removed from packaging counting as day 1. CDI - PIC discarded pasta, beans and gravy had known dates added to them.
1.5
43.
3-304.12; Core; Scoops with handles stored in food product, small plastic bowls with no handle stored in food product. Utensils shall be stored with their handle not touching food product or in a clean and dry location. CDI - PIC removed small bowl, and other scoop was rearranged so the handle was no longer touching the food (sugar).
0.5
47.
4-501.11; Core; Door gaskets in two low boy coolers are torn, door gasket of walk-in cooler is torn as well. Storage racks for dry goods are rusting. Equipment shall be maintained in a state of good repair. Have door gaskets to those cold hold units replaced. Replace storage racks.
0.5
49.
4-601.11(B) and (C); Core; Caulking on the dish sink next to dish machine observed with heavy residue build up. Vent filter below prep sink has heavy dust buildup. Sides of equipment need to be cleaned. Ice-scoop holder had residue at the bottom. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean/replace the caulking, PIC sent ice-scoop holder back for additional cleaning.
0.5
55.
6-501.12; Core; General cleaning of floors, walls, and ceiling needed. There is dust around air vents in the kitchen, food debris on the ceiling, walls behind equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of the kitchen's floors, walls, and ceiling.
0.5
55.
6-501.11; Core; Cove base in the bar section has fallen off. Physical facilities shall be maintained in a state of good repair. Repair the covebase.
2-501.11; Priority Foundation; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Procedures for responding to vomiting & diarrheal events must be provided in written form. This new requirement was discussed and an educational handout was provided.
0.0
10.
6-301.12; Priority Foundation; No paper towels were provided at the hand sink in the front of the kitchen. Hand drying provisions must be available at each hand washing station.
1.0
16.
4-602.11; The interior of the ice maker was coated with a pink slimy residue. Food contact surfaces shall be cleaned as frequently as needed to maintain them clean.
1.5
47.
4-501.12; Core; Cutting boards throughout the facility were observed with heavy scratching and scoring. Cutting surfaces shall be maintained free of heavy scratching and scoring.
0.5
47.
4-501.11; Core; The single reach in cooler on the cook line was observed with a torn gasket. Several storage racks in cooler and in dry storage were observed rusting. Equipment 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 required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. Inspection led by Greta Welch
*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.
Sarah Black *phone: 919-500-3421 *email: Sarah.Black@wakegiv.com
*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.
Inspector contact info: Maria Powell 919-675-5603. 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: 05/24/2018
Effective Jan. 1, 2019, the NC Food Code 3-501.16 will require equipment to be upgraded or replaced to maintain food at a temp of 41 degrees and below at all times. Please plan accordingly.
RAW HAMBURGER STORED ABOVE RAW BEEF ROASTS AND RAW BEEF STORED WITH FISH AND CRAB IN THE WALKIN COOLER. RAW PORK STORED ON THE SAME SHELF WITH CHICKEN AND HAMBURGER. STORE ALL FOOD ACCORDING TO THE FINAL COOK TEMPERATURES. SEE FOOD STORAGE CHART FOR REFRIGERTORS AND FREEZERS ON WAKEGOV.COM/FOOD. CORRECTED DURING INSPECTION.
1.5
11.
SOME OF THE SAUCE PANS ARE STORED GREASY WITH DEBRIS, TART PANS STORED WITH FOOD DEBRIS, DOUGH MAKER PARTS STORED WITH FOOD DEBRIS. WASH, RINSE AND SANITIZE THESE ITEMS THROUGHLY.
0.0
17.
BUTTER 48F, SHREDDED CHEDDAR CHEESE 58F, GARLIC AND OIL 55F, CHOPPED TOMATOES 52F ON ICE. CRAB CAKE 48F ON THE TOP SECTION OF THE PREP REFRIGERATION UNIT. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 45F WHEN KEPT COLD. CORRECTED DURING INSPECTION.
2.0
34.
ICE SCOOP STORED IN A DIRTY CONTAINER. SOME UTENSILS( DOUGH MAKER PARTS) STORED IN DIRTY CONTAINERS.
0.5
36.
THE TWO BOTTOMS SHELVES ARE RUSTY ON THE CHEMICAL RACK AND THE TWO BOTTOM SHELVES ARE RUSTY ON THE DRY STORAGE RACK. THE CUTTING BOARDS ON THE PREP LINE AND SEVERAL OTHER SMALLER BOARDS ARE WORN AND OR STAINED. THESE CUTTING BOARDS NEED TO BE RESURFACED OR REPLACED. WORN AND WARPED SAUCE PANS, REPLACE THEM. THE JUICER IS RUSTY THAT IS STORED ON THE SHELVING. DRAIN PIPE IS LEAKING UNDER THE 3 COMPARTMENT SINK. REPAIR IT.
0.5
40.
GREASY SIDES TO THE UNUSED FRYER. THE GAS LINE BY THE FRYER NEEDS TO BE CLEANED. CLEAN THE SHELVING UNDER THE PREP TABLES.
0.5
44.
DUMPSTER LID IS BROKEN. DUMPSTER LID IS ON ORDER. TRASH FROM THE DUMPSTER IS OVER FLOWING. THE DUMPSTER COMPANY HAD BEEN CALLED TO INCREASE THE PICK UP TO 3 TIMES PER WEEK.
0.0
45.
CEILING VENT IS DUSTY ABOVE THE PREP SINK.
0.0
49.
Documentation of approved training - 2 point credit awarded.
At the bar, there are bottles with open spouts being stored in front of the handsink and dump sink, need to provide protection for these bottles so that the spouts do not become contaminated from splash at the sink.
0.0
11.
No sanitizer available in prep areas during inspection. Properly mixed sanitizer must be readily available during hours of operation and prep. Orange all-purpose cleaner is being used throughout kitchen for cleaning, it was also used on the slicer. All food contact surfaces must be cleaned and sanitized with approved food contact surface sanitizer, such as quaternary ammonia or bleach and water. Sanitizer was provided for food prep areas and slicer was wiped down again with sanitizer. The ice machine guard has some mold build up on the guard, guard cleaned during inspection. The soda fountain diffusers in the upstairs drink fountain were not clean; be sure to remove and clean the soda fountain nozzles and diffusers on a regular basis. The ice bin at the bar had some debris in the bottom, be sure to thoroughly clean bin out regularly, bin was cleaned during inspection. The soda gun at the bar had mold build up, be sure to thoroughly clean soda gun on a regular basis.
1.5
23.
At start of inspection, pork shoulder had just been taken out of the oven and was sitting until it was cool enough to handle, it was then pulled apart and placed on a sheet tray. Pulled pork on sheet tray was at 109F about an hour after removal from the oven. Meat will cool significantly while being pulled and should promptly be put into cooler after pulling. The liquid from the pork was being cooled in an ice bath in a prep sink, only one side was thoroughly submerged in ice, be sure that foods cooling in an ice bath are thoroughly submerged in the ice so that food has proper contact with ice and will cool quickly.
0.0
26.
Several dry goods containers were not labeled. All dry goods containers must be properly labeled with their contents when foods are not in the original container. 2 cans of dry goods were being stored below the handsink next to the dish washing area, do not store dry goods containers below the handsink.
0.5
34.
Observed utensils in container of sanitizer on the prep line at start of inspection, this is allowed but utensils should be taken out of sanitizer and allowed to fully air dry prior to use. The waffle iron and the sandwich press below the produce prep sink are dusty and have food debris on them, chef stated that they are not used anymore, equipment and utensils should be stored in a manner that they are protected from contamination; if items are no longer used, they should be removed and/or discarded.
0.5
36.
The cutting boards on the make lines need to be resurfaced or replaced; several other smaller boards are worn and/or stained and need to be resurfaced or replaced. The handle on the microwave is broken, repair or replace. The grate being used for draining the lettuce is rusty, replace grate. Recaulking is needed at splash guards on handsinks and prep sinks in the kitchen, as well as behind the pre-rinse area. There is a metal splash guard attached to the wall next to the prep sink, this splash guard is not needed and may be removed, if not removed, it needs to be recaulked. The walk-in cooler door is very brittle and stained, replace gasket. The gaskets on the bar cooler doors need to be replaced. The drain at the produce sink is leaking, repair. The drain on the shelf above the wait station in the dining room has been taped, do not use tape to cover drain, if dripping is an issue, use a plug that is removeable. Recaulk to top of the ice bin in the bar, downstairs wait station, and upstairs wait station. Recaulk the spill tray in the bar. The tube for the sanitizer dispenser is very stained and brittle, it may need to be replaced.
0.5
38.
The dish machine needs through cleaning inside and out. The quat test strips next to the dish machine are very discolored, need new test strips.
0.5
40.
The gaskets on coolers and freezers throughout the kitchen need additional cleaning, also need to clean behind the gaskets. Clean out the cabinets below the fryers. Clean the oven doors. Clean the undersides of shelves over prep areas and above the pre-rinse sink by the dish machine. Clean between the prep tables behind the make line. Clean the dry storage and utensil storage shelves throughout the kitchen. The can opener and can opener base need to be cleaned, the can opener base needs to be removed and cleaned around and under it. Clean the pre-rinse sprayer. Clean out the low boy cooler in the bar. Clean the bag in box soda syrup storage area. Clean the shelves in the walk-in cooler and freezer. Additional cleaning is needed on the table next to the handsink in the bar. Clean the glass shelf above the dining room wait station.
0.5
43.
The hot water in the ladies' room is not getting very warm, it is getting very hot (134F) in the men's room, the tempering devices need to be adjusted so that the water is approximately 110-120F.
0.0
45.
Clean the floors behind/below equipment and tables throughout the kitchen, especially below the meat prep sink. Clean the ceilings throughout the kitchen. Clean the wall behind the handsink in the kitchen. Replace the damaged tiles in the bar floor.
0.5
46.
Additional cleaning is needed in the hood, on the light shields, and on the pipes in the hood. The hood needs to be recaulked. Clean the air return cover next to the prep sink. Clean the fan covers in the walk-in cooler and freezer.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
The slicer is being used/stored on the end of the prep table next to the handsink, the current location could allow for contamination of the slicer from splash at the handsink. Need to provide more separation (at least 18 inches) between the handsink and the slicer or install a splash guard; installation of a splash guard is the recommended solution in this area for practical purposes, without the splash guard, there can be no food, food preparation, or food contact surfaces within 18 inches of the handsink.
At the 3 compartment sink, the hot water reaches 150+ degrees, the sanitizer dispenser water line is plumbed directly into the hot water line. This is not a violation but could cause a violation to occur. When sanitizer is dispensed using very hot water, it can cause the chemical to break down more quickly and become too weak. The ideal temperature for the sanitizer is 70-110F, it is recommended to have the water line for the sanitizer dispenser plumbed so that the water temperature can be adjusted.
Do not store raw eggs with wine. Observed case and flat of eggs being stored directly in front and on the sides of wine. Store all foods according to cook temperature. Observed chicken stored in the same container as fish.
3.0
26.
Properly label all opened dry goods. Observed several storage containers with dry good that had no labels.
0.5
34.
Store silverware with the handles pointing out of the storage container. Observed knives with utensil end up out of the container.
0.5
36.
Replace damaged gasket on 1 door freezer
0.0
40.
Clean top of dishmachine. Observed large amount of dried debris on top of dishmachine. Clean tops of all dry storage bins. Observed large amounts of dried debris on lids of storage containers.
1.0
46.
Replace burnt out light bulb in the walk in freezer.
0.0
49.
No documentation of approved training - no credit awarded.
Keep all foods covered in walk in cooler to prevent contamination. Observed containers of cut vegetables and potatoes in water without cover in the walk in cooler. Do not store raw hamburger next to cooked turkey breast.
1.5
29.
All food handlers must wear hair restraints.
0.0
33.
Do not store tongs on stove handles
1.0
40.
Clean shleving in walk in cooler, prep tables, and refrigeration units.
0.5
49.
No documentation of approved training - no credit awarded.
All food handler drinks must be stored below food and food contact surfaces.
1.5
11.
Thoroughly clean and sanitize ice guard in ice machine. Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed numerous dirty utensils stored with clean utensils.
1.5
33.
Do not store tongs on stove handles
0.5
36.
Replace damaged gasket on 2 door reach in make table and 1 door refrigerator in front of grill.
0.5
49.
No documentation of approved training - no credit awarded.
Keep all foods covered in walk in freezer to prevent contamination. Observed potatoes uncovered in walk in cooler, and biscuits and pasta uncovered in walk in freezer.
3.0
11.
Clean and sanitize ice guard on ice machine. Observed pink and black mold/mildew build up on ice guard. Chef started cleaning before inspection was completed.
1.5
17.
Keep all potentially hazardous cold foods 45F or below. Eggs in ice bath were 55F, cheeses in ice bath ranged from 45F-60F. Turkey, sliced cheeses and pimento cheese in make table ranged from 45F-60F.
2.0
21.
All hand wash facilities must have hot and cold running water. Hand wash sink next to 3 compartment sink had no running water available. It was determined later that an employee had turned off the water. Hot water must be at least 130F. Hot water was 121 during inspection.
3.0
25.
Provide thermometers in all refrigeration units.
0.0
35.
Do not re-use single use containers. Observed foods being stored in single use mayonnaise buckets.
0.5
36.
Replace damaged gasket on 3 door reach in make table. Resurface/replace worn/grooved cutting board on make table.
0.5
46.
Replace burnt out light bulbs in the cook line area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in freezer to prevent contamination. Observed grit cakes uncovered. Do not store food on the floor. Observed tub of salmon on the floor of the walk in freezer.
1.5
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dirty knives stored with clean knives. Throughly clean and sanitize juicer.
1.5
21.
All handwash facilities must have hot and cold running water. Handwash sink next to 3 compartment sink had no running water available. It was determined later that an employee had turned off the water.
1.5
35.
Invert all single service pans, trays, and lids.
0.5
36.
Replace damaged gasket on 3 door reach in make table.
0.0
49.
No documentation of approved training - no credit awarded.
4 containers of cheese held at 50-52F in salad prep refrig. (cos-moved to ice bath, repair ordered).
2.5
3.
Container of raw fish and raw chicken stored in cook line refrig. without covers. Box of food stored directly on floor of walk-in freezer. Baked bread stored in walk-in freezer without cover. Container of fish stored in walk-in refrig. without cover. (All violations #3 cos)
2.5
General Comments
Need to clean the bag-in-box soda syrup holder in bar area. Employees preparing food must wear hair restraint (cap,net,wrap-around visor, other effective method)
Sour cream in ice bath pan set up was 50-53F, needed to be 45F or less; ice slurry in bottom pan needs to contact container of sour cream, repeat violation from previous inspection(2 cos). Container of mashed potatos stored on shelf above cook line was held at 65F, without temp. control (2 cos).
2.5
15.
Plates and bowls stored on edge of prep station were contaminated by food debris and splash from prep activities. Employees` coats were stored on top of and in direct contact with plastic food wrap and food containers.
1.5
17.
Remove build-up of food debris/oils from front faces and handles of ovens. Remove mold growth and food debris from wire shelves inside walk-in refrigerator. Remove dust build-up from front vents of 3 door refrigerator in deli. Remove build-up of dust from wire shelving in utensil storage areas of main kitchen. Need to clean the top surfaces and door tracks of dishwash machine. Repair dishwash machine (not in use at time of inspection), sanitize cycle is not functioning; wash in this machine and sanitize in 3 compartment utensil wash sink, untill repairs are made.
2.0
General Comments
Do not store food containers on floor of walk-in refrigerator.
Sour cream held in ice bath at 51F, needed to be 45F or less, ice bath was too shallow. Vegetable soup cooling in improperly set up ice bath. When cooling food, ice must be level with top of food product, product must be stirred occasionally to promote rapid chilling.
2.5
7.
Once original package of dry food is opened, store remaining food in tightly covered or sealed container.
1.0
11.
Soup bowls and sauce containers had food debris on surfaces, after wash/sanitize steps. Spray bottle (in deli)labelled "Sanitizer" had contents that tested at 0ppm chlorine/quaternary ammonia.
2.5
General Comments
Increase light under fume hood to at least 50 fc, over cook surfaces.
Dry foods not properly stored. Once original container is opened, store remaining food in tightly covered or sealed container with label.
1.0
11.
Stored items had not been properly cleaned, food oils and debris on surfaces: Kitchen-Aid blender, Food processor, plates/bowls, 2 coffee pots, utensils.
2.5
15.
Food contact containers stacked within each other prior to air-drying. *Repeated Violation,will be deducted at 3pt. value on next inspection if violation remains an issue.
1.5
17.
Delfield under counter refrigerator has damaged door gaskets, doors do not seal tightly, condensation is pooling on interior surfaces.
1.0
29.
Increase light over cook and prep surfaces to at least 50Foot candles. (Use 100watt bulbs in fume hood)
0.5
30.
Clean the fan grills and housing in walk-in refrigerator.
0.5
31.
Spray bottle labelled "sanitizer" had Orange Crush cleaner in it. 2nd Spray bottle with Orange Crush cleaner in it, did not have legible label on it.
